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.
This situation report prepared by the EUIPO and Europol once again puts the spotlight on the importance of tackling the international criminals who are among the principle beneficiaries of IPR infringements in the European Union.
In 2015, the food industry saw a growth in the abuse of ‘organic’ labels attached to products
that did not comply with the organic certification but had higher retail prices, and a growth in
the misuse of such labels in the future was anticipated.
The value of falsely labelled geographical indication infringing products in the EU remains
high, with the main producers of the original products, such as Germany, Spain, France, Italy
and Greece, being the most affected by counterfeit labelled comestibles. The products affected included wine, other spirits, cheese, meat, fruit, vegetables and cereals.
Get the report
Court of Justice of the European Union’s verdict: Purely plant-based products cannot, in principle, be marketed with designations such as ‘milk’, ‘cream’, ‘butter’, ‘cheese’ or ‘yoghurt’, which are reserved by EU law for animal products.
In the judgment, the Court observes that, in principle, for the purposes of the marketing and advertising in question, the relevant legislation reserves the term ‘milk’ only for milk of animal origin. In addition, except where expressly provided, that legislation reserves designations like ‘cream’, ‘chantilly’, ‘butter’, ‘cheese’ and ‘yoghurt’ solely for milk products, that is products derived from milk.
The growing popularity of unpasteurized milk in the United States raises public health concerns.
Unpasteurized milk, consumed by only 3.2% of the population, and cheese, consumed by only 1.6% of the population, caused 96% of illnesses caused by contaminated dairy products. Unpasteurized dairy products thus cause 840 times more illnesses and 45 times more hospitalizations than pasteurized products.
As consumption of unpasteurized dairy products grows, illnesses will increase steadily; a doubling in the consumption of unpasteurized milk or cheese could increase outbreak-related illnesses by 96%.