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.

Innovative cheese and flavourings aim to capitalise on post-quota era
Thu, 29 Sep, 2011 - 01:00
Joe Dermody

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.

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CourtsAgri-BusinessPlace: CorkPlace: New ZealandPlace: Friesland CampinaPlace: NetherlandsPlace: FrancePlace: MooreparkPerson: DrPerson: Paul RossPerson: Tim CoolbearPerson: CoolbearPerson: Anne ThierryPerson: John HannonPerson: Kieran KilcawleyOrganisation: TeagascOrganisation: UCCOrganisation: INRAOrganisation: Teagasc MooreparkOrganisation: CarberyOrganisation: Irish Dairy BoardOrganisation: Teagasc Food Research Centre
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