The future of dairy with natural solutions

15.15-15.35

Topic 1: Natural cheese wax provides a fossil-free alternative and new data-based analysis methods

With ProCera® Natural, it is now possible to replace the petrochemical cheese wax solution with a 100% natural cheese wax while maintaining the characteristics of the cheese.

The presentation includes a review of the following:

• The differences between traditional petrochemical cheese waxes and the new natural wax solutions, both from a commercial and product perspective.
• The origin of the raw materials for natural and traditional cheese waxes.
• The different analyses that support the shift to a natural wax solution and provide data-based knowledge about the functions of the wax.

Finally, we share commercial experiences from the international market and review how customers in various countries and regions have received the natural cheese wax solution.

In English by Maja Duelund, Product Manager ProCera® cheese wax, Procudan

15.35-15.55 

Topic 2: How cultures can extend the shelf life of a product and delay the development of unwanted microorganisms

Lallemand Specialty Cultures is dedicated to the selection, development, and production of specialty cultures for food applications. Through leading processes and technologies, LSC develops specialty cultures for many dairy, meat and plant-based applications bringing unique appearance, color, flavor, texture, and safety for competitive advantages. 

Food protective culture refers to the intentional use of beneficial microorganisms in food production. LALCULT® Protect offers a range of bioprotective cultures helping to prevent spoilage, enhance safety, and improve product quality for dairy products. 

LALCULT® Protect offers several benefits for food producers and consumers: 

• Enhanced safety: Contribution to the control of undesirable flora, including pathogens like Listeria monocytogenes, molds and yeasts. 
• Natural preservation: Reduction of the need for chemical additives. It helps maintain product quality (taste, texture) without compromising on safety. 
• Extended shelf life: Reducing food waste with longer fresher products. 
• Suitable for a large range of applications, including dairy products and plant-based analogs. 

In English by Joachim Safferling, Technical Sales Manager Dairy, Lallemand

15.55-16.15

Topic 3: The use of lactic acid bacteria and protective cultures for organoleptic characterisation and acceleration of cheese ripening

Igea Cultures will present the latest research on the use of lactic acid bacteria and non-starter lactic acid bacteria to accelerate the ripening process in cheese.

The presentation will cover:

• The main group of lactic acid bacteria responsible for the organoleptic characterisation and acceleration of the ripening process in cheese.
• The benefits of using these lactic acid bacteria in cheese.
• The potential savings by speeding up the ripening process.
• The opportunity to create new cheeses with new flavours for the global cheese market.

In English by Enrico Biraschi, Commercial Director, Igea Cultures