inStorebuyer - February 2011 - 55
cheesecorner
INNOVATIONS IN DELI CHEESE
S C R E E N
Peer into most any prediction for restaurant and menu trends for 2011, and chances are you’ll find the word “smoked” somewhere on the list. So what better area to incorporate this growing trend than in your cheese counter? After all, cheese was the most consumed deli product in 2009, according to Consumers in the Deli 2010, a research document from the International Dairy-Deli-Bakery Association. The Wisconsin Milk Marketing Board already saw this trend blossom in 2010. “The rising popularity of Wisconsin smoked cheeses is part of a growing desire for bold, smokytasting foods, such as bacon and barbecue,” says Pete Buol, director of retail programs for the WMMB. “Smoked” is a flavor that can be added to a variety of cheeses such as cheddar. In fact, in most cases, the only stipulation is that the cheese is hard enough to withstand the smoking process without melting. However, don’t be surprised to see some cheeses from Wisconsin that aren’t traditionally smoked, including mixed milk and goat’s milk cheeses. “Although Wisconsin has offered smoked cheeses for a long time, contemporary consumers are looking for bold flavors that offer flavor variety as they prepare foods in their homes,” Buol says. “Smoked cheeses pack a big punch of taste in a small bite, and they are a great convenience product.” You can use smoked cheeses to give your own prepared foods recipes a punch, as well. You could reinvent a take-and-bake pizza simply by adding a smoked mozzarella to the ingredient list (turn to the Foodservice
Label Guidelines
Whether flavored by liquid smoke or by natural vapors, the USDA provides labeling guidelines for manufacturers. Take note of these guidelines in order to help your customers understand how their cheese was smoked. 1. Products that have been exposed to smoke from burning hardwoods, sawdust, corn mesquite, etc., can be labeled as “smoked cheese” or natural smoked cheese.” 2. If natural liquid smoke flavor is sprayed, dipped, or flooded prior to or during heat processing, the product may be labeled “smoked cheese.” 3. If natural smoked flavor has been added by marinating, brining or injection, or if it was added to the curds or cheese emulsion, the smoke flavor must be listed as part of the product in the list of ingredients.
Source: Smoked Cheese: A comprehensive guide for cheesemakers
| inStorebuyer | February 2011 | 55 |
inStorebuyer - February 2011
Table of Contents for the Digital Edition of inStorebuyer - February 2011
inStorebuyer - February 2011
editor’s note - The Economic Picture
Raisin Board Names Pastry Consultant
Pastry Smart Launches New Organic Line
FMI Lauds New Food Safety Rules
Wegmans to Open First New England Store
Walkers Shortbread Expands to Include Minis
Lesaffre Announces Yeast Price Increases
Confectioners Praise Step to Eliminate Tariffs
Meijer Donates Trucks to Food Banks
New Designs and Decorating Ideas Launched in Lucks 2011 Idea Book
Bakery Trends Revealed
A Fresh Take on Take-and-Bake
The Sandwich Parallel
[Compact Ovens]
Scaled Down Desserts
Retailers Raising the Bar on Specialty Desserts
Convenience, Trends Drive Deli Side Dish Sales
Ingredient Education
Consumers are Curious
Food Allergen ALERTS!
Economic Forecast
The Food Channel Top 10 Trends for 2011:
Bristol Farms
Food for Thought
Product Trends
Smoke Screen
Label Guidelines
Spotlight on Cheddar
Specialty Shopping
inStorebuyer - February 2011 - inStorebuyer - February 2011
inStorebuyer - February 2011 - 2
inStorebuyer - February 2011 - editor’s note - The Economic Picture
inStorebuyer - February 2011 - 4
inStorebuyer - February 2011 - 5
inStorebuyer - February 2011 - 6
inStorebuyer - February 2011 - 7
inStorebuyer - February 2011 - Pastry Smart Launches New Organic Line
inStorebuyer - February 2011 - 9
inStorebuyer - February 2011 - Walkers Shortbread Expands to Include Minis
inStorebuyer - February 2011 - 11
inStorebuyer - February 2011 - Confectioners Praise Step to Eliminate Tariffs
inStorebuyer - February 2011 - 13
inStorebuyer - February 2011 - Meijer Donates Trucks to Food Banks
inStorebuyer - February 2011 - 15
inStorebuyer - February 2011 - New Designs and Decorating Ideas Launched in Lucks 2011 Idea Book
inStorebuyer - February 2011 - Bakery Trends Revealed
inStorebuyer - February 2011 - The Sandwich Parallel
inStorebuyer - February 2011 - 19
inStorebuyer - February 2011 - [Compact Ovens]
inStorebuyer - February 2011 - 21
inStorebuyer - February 2011 - Scaled Down Desserts
inStorebuyer - February 2011 - 23
inStorebuyer - February 2011 - 24
inStorebuyer - February 2011 - 25
inStorebuyer - February 2011 - 26
inStorebuyer - February 2011 - 27
inStorebuyer - February 2011 - Retailers Raising the Bar on Specialty Desserts
inStorebuyer - February 2011 - 29
inStorebuyer - February 2011 - 30
inStorebuyer - February 2011 - 31
inStorebuyer - February 2011 - Convenience, Trends Drive Deli Side Dish Sales
inStorebuyer - February 2011 - 33
inStorebuyer - February 2011 - 34
inStorebuyer - February 2011 - 35
inStorebuyer - February 2011 - Consumers are Curious
inStorebuyer - February 2011 - 37
inStorebuyer - February 2011 - 38
inStorebuyer - February 2011 - Food Allergen ALERTS!
inStorebuyer - February 2011 - Economic Forecast
inStorebuyer - February 2011 - 41
inStorebuyer - February 2011 - The Food Channel Top 10 Trends for 2011:
inStorebuyer - February 2011 - 43
inStorebuyer - February 2011 - 44
inStorebuyer - February 2011 - 45
inStorebuyer - February 2011 - 46
inStorebuyer - February 2011 - Bristol Farms
inStorebuyer - February 2011 - Food for Thought
inStorebuyer - February 2011 - 49
inStorebuyer - February 2011 - 50
inStorebuyer - February 2011 - 51
inStorebuyer - February 2011 - Product Trends
inStorebuyer - February 2011 - 53
inStorebuyer - February 2011 - 54
inStorebuyer - February 2011 - Label Guidelines
inStorebuyer - February 2011 - Spotlight on Cheddar
inStorebuyer - February 2011 - 57
inStorebuyer - February 2011 - Specialty Shopping
inStorebuyer - February 2011 - 59
inStorebuyer - February 2011 - 60
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