Additives turn cheese into a healthy choice

September 2007
Farmers Weekly;9/7/2007, Vol. 147 Issue 10, p50
Trade Publication
The article reports on the launch of the Ciambello added-value cheese in Italy from dairy product manufacturer Chr Hansen. The launch of the cheese containing probiotic bacteria BB-12 strengthened the trend for dairy producers to include active ingredients in their products beyond yogurt. Probiotics usage is an effort by the sector to increase the sales of products considered unhealthy. Chr Hansen notes that the shift to probiotic culture resulted from the 1,368,000 ton consumption of cheese in Italy in 2005.


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