Innovative cheese and flavourings aim to capitalise on post-quota era

INNOVATIVE cheeses, ingredients and flavourings are being developed to capitalise on the 2015 post-quota era, said experts at yesterday’s global Cheese Symposium in Cork.

Research experts from giant co-ops Fonterra in New Zealand and Friesland Campina in the Netherlands were among the 170 global delegates and 30 nationalities at the eighth annual symposium.

The two-day event is hosted by Teagasc, UCC and French research group INRA.

It continues today.

Two Mediterranean-style cheeses, plus low-fat and low-salt products were among those discussed in a packed Metropole Hotel Cork. New infant formulas, dairy powders for flavouring, enzyme modification, ingredients for pizza, snacks, bars and crisps were also under the microscope.

Teagasc Moorepark’s head of food research Dr Paul Ross said: “Ireland will produce up to 50% more milk with the end of the quota era. We are already turning about a third of our milk into cheese, and this will be a key growing area.

“We will see further diversification. Carbery’s Dubliner is a good example of how we can develop a whole new cheese.

“Through our collaborations with the Irish Dairy Board, UCC and industry partners, we will provide a research pipeline for manufacturers.

“All of the main dairy producers and processors are attending, which is a true indication of the interest in this area. Indeed, 30% of whole milk is utilised for cheese making, and €500m worth of cheese was produced in 2010. It is essential that we continue to be inventive in the cheeses we produce.”

Dr Tim Coolbear of Fonterra’s research centre in New Zealand discussed research on natural healthy options, with the focus on additive-free, GM-free, E-number-free blends of cheese.

Dr Coolbear said: “For us, this conference is an extremely important date on the annual calendar. It brings together all the leading manufacturers and researchers in the cheese area.

“Within the university sector, people share ideas. With commercial partners, we have to be very careful how we manage our collaborations in the public domain. We have always found a great willingness from our partners to operate within those constraints.”

Dr Anne Thierry from INRA, France and Dr John Hannon, Teagasc outlined advances in techniques used to identify and quantify key flavour compounds in cheese and how these can be used to boost knowledge of flavour development processes.

Teagasc has recently completed the development of a flavour chemistry facility at the Teagasc Food Research Centre, Moorepark, which is not only utilised for academic research but is also available as a resource for industry for all foods and beverages.

Cheese Symposium chairman Dr Kieran Kilcawley said: “This eighth symposium highlights the international reputation of both the Teagasc Food Research Centre and UCC in cheese research. It is imperative that this reputation is maintained through effective funding and resource management.”