On 25 July 2018 the European Court of Justice was asked for a preliminary ruling by a Dutch Court of Appeal whether the taste of a food such as a cheese can be protected by copyright. In his conclusions, the Advocate General considers that the taste of a food does not constitute a work within the meaning of the Directive 2001/29. It is now up to the European Court of Justice to take a final decision, EDA Dairy Flash writes.
“The idea to protect – beyond the geographical indications, trademarks and brand names – also the unique taste of a cheese is an interesting approach. Today’s legal instruments may indeed, as stated by the Advocate General, not be fit for this purpose”, stated EDA secretary general Alexander Anton.
Nearly 635 million kilograms of American cheese are in cold storage in the United States. That’s roughly 1.8 kilos of cheese for every American, the highest amount since record-keeping began in 1917.
And that amount could go higher as the two main US dairy states – California and Wisconsin – deal with the impact of retaliatory tariffs on dairy products from Mexico and China.
On 5 July, Mexico and China put tariffs on $986 million worth of US dairy exports－$408 million worth of cheese to China and $578 million worth of dairy products to Mexico－as retaliation for the Trump administration’s tariffs on imports of steel and aluminum. US dairy exports totaled $5.5 billion last year, including $1.3 billion to Mexico alone, according to the US Agriculture Department.
Parmigiano Reggiano is the most influential PDO brand in the world, according to “The Most Influential Brands 2018” ranking, organized by Ipsos, an independent market research company that operates in 89 countries. Every year Ipsos carries out a survey with a sample of Italian consumers, whose objective is to identify the global brands considered to be the most reliable, influential and “unique” ones.
All Reblochon cheese coming from a factory in the French Alps should be removed from the market after young children were found to have been infected by a E.coli bacteria linked to the raw milk based product, the French agriculture ministry sais.
French food retailer Leclerc had issued a recall on Friday of Reblochon products produced by cheesemaker Chabert and sold in its own shops under the “Nos regions ont du talent” (“Our regions have talent”) brand.
The move came after the French health authorities linked seven cases of E.coli 026 bacteria among children between one-and-a-half and three years to the cheese, which is a creamy specialty of the French Alps.
Six of the seven cases of infection involved hemolytic-uremic syndrome (HUS), a potentially serious condition that can cause kidney failure among young children.
For years milk, butter and yoghurt have all been part of Fonterra’s Anchor range and now cheese is coming into the fold.
As well as the traditional Tasty, Colby and Edam, there are two new additions – Protein+ and Zero Lacto.
Zero Lacto cheese has been introduced as an additional option for Kiwis with lactose intolerance. While most hard cheese is naturally low in lactose this is batch tested to ensure there is no lactose, providing a guaranteed lactose free cheese option.
Protein+ has 26 per cent more protein than Anchor Tasty and is an easy way to increase protein in the diets.
Cheese contains a high content of saturated fatty acids but also lists of potentially beneficial nutrients. How long-term cheese consumption affects the development of cardiovascular disease (CVD) is unclear. A meta-analysis of prospective observational studies was conducted to evaluate the risks of total CVD, coronary heart disease (CHD), and stroke associated with cheese consumption.
This meta-analysis of prospective studies suggests a nonlinear inverse association between cheese consumption and risk of CVD, the authors
Guo-Chong Chen, Yan Wang, Xing Tong, Ignatius M. Y. Szeto, Gerrit Smit, Zeng-Ning Li and Li-Qiang Qin say.
Effective Dec. 1, 2017, China is unilaterally lowering its cheese tariffs from 12 percent to 8 percent. The reduction is part of a broader package of tariff cuts on food and consumer goods China announced last week to bolster consumer choice. Cheese was included among those products.
Over the last decade, China’s cheese imports soared more than seven-fold to nearly 100,000 metric tons. Already a top-10 cheese buyer, it is on pace to become the largest cheese importer in the world in the coming years.
In 2016, cheese exports from the five leading global dairy traders—Argentina, Australia, the European Union (EU), New Zealand and the United States—increased 5 percent to a record 1.66 million metric tons. And they are picking up steam.
Over the four months from March-June 2017, exports from the top five grew 10 percent from the same period the previous year. Cheese shipments to China, South Korea and Mexico increased more than 25 percent each, while exports to Southeast Asia and Japan jumped 16 percent and 8 percent, respectively.
The main beneficiary for that four-month period was the United States, which boosted exports 32 percent compared to the previous year—a welcome shift after significant cheese volume declines in 2015 and 2016.
The Global Cheese Ingredients Market was worth USD 80.79 billion in 2016 and is estimated to be growing at a CAGR of 3.1%, to reach USD 94.11 billion by 2021. The market is showcasing enormous potential in the mentioned forecasting period.
The demand for cheese as a key ingredient in various cuisines is rising globally. Factors such as the rapidly increasing size of the global fast food industry are expected to increase the demand for cheese ingredients. The demand for ingredients used in natural cheese market is majorly driven by the benefits it offers, such as, it is rich in proteins, minerals, vitamins, enzymes, and healthy bacteria (probiotics).
The demand for ingredients used for natural cheese production is driven by rising customer awareness about the health benefits associated with it. The major factors restraining the growth of the market are the unfavourable regulatory conditions such as the ban on the use of milk powder or condensed milk in cheese manufacturing in Italy, and the ban imposed by the U.S. FDA on the production and sale of artisanal cheeses is expected to hinder the market growth.
Fonterra announces plans for two new cream cheese plants at its Darfield site in Canterbury.
With cream cheese undergoing a steady surge in popularity in Asia, the $150 million two-stage project will see the first plant completed in 2018 with a second to follow in either 2019 or 2020.