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.