Supermarket Perimeter - January 2022 - 40

Deli: Cheese trends
Cargill is investing
in plant-based cheese
alternatives, made from
pea, soy and mung
bean proteins.
purchasing, " said Rebecca Casey, senior vice president, strategy and
marketing, TC Transcontinental Packaging.
Calls for sustainability are also giving rise to more plant-based
cheese offerings. Made with combinations of pea, soy, and mung bean
proteins, these plants are helping make cheese consumption more
planet-friendly. This makes the rapidly evolving category of plant-based
cheeses one of the most challenging application spaces in the plantbased
world, according to Christine Addington, senior dairy technical
service specialist, Cargill, Minneapolis.
Without the functionality of dairy proteins and fat, plant-based
versions require multiple ingredients, combining hydrocolloids, starches
and fibers to replicate the stringy-stretch consumers expect, Addington
shared. Meltability is another big ask.
" Fats have different melting points, while hydrocolloids and starches
Make it sustainable
As the world of cheese shows no signs of slowing, its evolution is
also benefitting from influences stemming from climate change and
sustainability. In response, TC Transcontinental Packaging, Chicago,
is developing sustainable packaging solutions designed to benefit the
consumer and the environment.
Its product line vieVERTe for the cheese market offers a 100%
polyethylene structure that is pre-qualified for the How2Recycle label.
The recycle-ready overwrap structure is used for secondary packaging
like overwraps or outer bags for processed cheese and snacks and can
be recycled at existing in-store drop-off locations or curbside, where
available. The product line also includes stand-up pouches for shredded
cheese that are made with up to 35% post-consumer resin to reduce the
use of virgin plastic, create value for plastic waste and contribute to the
circular economy for plastics.
" Consumers value transparency, so the use of product windows
in packaging can allow for consumers to view the product before
have different temperature-dependent gelling properties, " she
continued. " Taken together, these ingredients all help contribute to the
finished product's overall melt. It's important for formulators to really
understand these variables as they try to create plant-based cheese
alternatives that match the melting properties of traditional dairy
cheeses. "
Parsippany, N.J.-based Finlandia, now re-branded as Valio USA, offers
a growing range of plant-based products in additional to its loaf and
sliced cheeses. Sold under the Oddlygood brand, the shreds, slices
and logs are perfect for those avoiding gluten and/or those observing
flexitarian, vegetarian and vegan lifestyles. The product melts well and
stays creamy even after cooling.
A recent IDDBA COVID-19 Impact Report Review recommended
a small focus on cheese alternatives in a limited number of SKUs. In
support, IRI's Parker referenced $11.7 billion in cheese sales versus $97.4
million in sales for cheese alternatives. The global vegan cheese market
is expected to reach $5.6 billion by 2028.
Those ready for a deeper dive into the incredible world of all things
cheese can check out the annual Cheese Expo held in Milwaukee
in April. At the world's largest cheese and whey processing expo,
cheesemakers and cheese devotees will be ready to share the latest
information in cheese technology and new products along with issues
impacting the industry and, of course, lots of cheese.
40 - JANUARY 2022
supermarketperimeter.com
CARGILL, PROSTOCK-STUDIO - STOCK.ADOBE.COM
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Supermarket Perimeter - January 2022

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