Saputo - October 2018 - 1

It's Better with

Natural Cheese

tretchy mozzarella pizza. Charred cheddar bacon
flatbread. Creamy Colby-Jack frittata breakfast
bowl. Cheese shines in these prepared dishes
and is often the characterizing ingredient that attracts
the shopper.

Not only does cheese add flavor, color and visual appeal, it
contributes nutrition-namely protein-and functionality.
It's great for melting with other ingredients, such as
seasonings, vegetables and meats, to create superior taste
and texture. But cheese can do so much more.
It can premiumize a food, like pizza. Bake asiago into
the crust. Add sliced fresh mozzarella or include a few
dollops of ricotta on top.
The flatbread gets worldly when cheddar is swapped
for feta and fig bits combine with bacon. While,
imported brie adds extra richness to the breakfast
bowl, a first-class upgrade that consumers are willing
to pay a premium for.

As consumers continue to expand their palates, they
seek out new ethnic foods and flavors. This trend is
pushing formulators and culinary professionals to get
creative with authentic ingredients in order to provide
consumers with the flavor adventure they crave. Cheese
can do that and a whole lot more.

U.S. cheese consumption is at an all-time high. The
U.S. Department of Agriculture Economic Research
Service reports that in 2016, per capita natural cheese
consumption was 36.6 pounds, an increase of 12.1%
since 2006.
When not on center stage-think cheeseburger,
macaroni and cheese, and pizza-cheese works well in
supporting roles in just about every application, as it is
extremely versatile and easy to use. Traditional favorites
such as cheddar and mozzarella comprise more than
half of all natural cheese consumption, according to


Table of Contents for the Digital Edition of Saputo - October 2018