CheddMax Webinar FAQ's

CheddMax Webinar FAQ

www.glanbiaingredientsireland.com

1. What insight led to the development of the CheddMax range?

The insight for the CheddMax range came from listening to our customers and understanding the challenges they have encountered. CheddMax natural cheese solutions helps manufacturers deliver the taste and functionality their customers demand.

2. Is CheddMax a range of solutions or just one product?

CheddMax is the umbrella brand for our natural cheese solutions range. Our range of solutions are 100% natural and on our journey to date we have developed solutions to provide performance benefits to processed cheese recipes but also as ready to use solutions such as table top, retail, foodservice and as an ingredient cheese. As we engage with customers and hear their challenges we are constantly developing solutions to add to our cheddmax range.

3. What were the challenges experienced by your customers in the manufacturing of cheese products?

Customers were experiencing many different challenges but there was also some key challenges that were common to many customers. Some examples of challenges we identified amongst our customers were: (a). Browning or discolouration during the manufacture process of some processed cheese formulations and again during the heating in applications such as toppings on pizzas. (b). Poor cheddar sliceability, which can cause poor performance on high speed slicing lines. (c). Poor viscosity in some processed cheese formulations, which can result in a brittle or sticky end product, impacting product yield and functionality.

4. How does CheddMax LB overcome or prevent challenges related to browning and discolouration?

Browning or discolouration of cheese can occur in two ways: firstly poor temperature control can result in the appearance of uneven colour in the product; secondly, in heated cheese applications, such as pizza, toasties or gratins, the final appearance can be compromised by over browning and can be consider a colour defect. CheddMax LB has been developed in a way that allows the level of browning to be controlled during heating and cooling, giving a visible benefit while also delivering consistent flavour, yield and texture.

5. How does CheddMax SuperSlice overcome or prevent challenges related to sliceability?

CheddMax SuperSlice is a natural cheese solution developed to give optimised texture and to enable it to perform with maximum efficiency on high speed slicing lines, ensuring minimum to no waste. CheddMax SuperSlice has been specifically designed using a unique recipe of specially formulated ingredients to overcome challenges related to sliceability.

6. How does CheddMax EV overcome or prevent challenges related to viscosity?

Viscosity is the tendency of the cheese to spread and flow when completely melted. Viscosity of the cheese is important to manufacturers for several reasons: pumpability during manufacture, optimum hot-fill ability during packing and restricted flow during food preparation. CheddMax EV or Enhanced Viscosity is a functional cheese curd designed for use in a variety of processed cheese end-products such as individually wrapped slices, slice on slice, blocks, triangles

and spreads. We have done a lot of work to optimise various processed cheese formulations using CheddMax EV. This product has excellent flowability, which will ensure good pumpability during manufacturing. In addition, it is optimised for hot-fill packing. Our results have shown that Slice on slice cheese slices made using CheddMax EV were significantly firmer than slices made using standard cheddar cheese. We have also found that by using CheddMax EV, you can reduce the amount of cheese in the recipe and still get very good firmness. Therefore, when you make processed cheese with CheddMax EV you can use up to 10% less cheese and still get desirable texture to your processed cheese product. You also have the potential to alter the viscosity to facilitate extrusion depending on the plant set-up.

7. How broad is the CheddMax portfolio?

Our CheddMax range is everything from highly specific functional curds to high flavoured mature cheeses meeting specific flavour requirements. Other products in the range include CheddMax RF or reduced fat, CheddMax DSG or dry salt Gouda, CheddMax MJ or Monterey Jack and CheddMax KM, a fuller flavour variant which we have recently launched as a natural table top cheese solution to meet geographical flavour requirements for specific markets. We can tailor our CheddMax products to suit specific countries and their requirements, whether that be flavours and tastes or desired end product functionality. Our CheddMax range is constantly evolving and we are excited to reveal the next CheddMax developments we have to offer.

8. How will using CheddMax solutions add value to my business?

CheddMax is a portfolio of cheese solutions. When utilised in cheese applications it can impart significant functional, productivity, cost, flavour and nutritional benefits that are passed through to the end consumer. As a highly functional natural cheese solutions range, it provides cost efficiency to processed cheese manufacturers whilst delivering consistent yield, texture and visual benefits to suit a wide variety of applications. The value to your business comes from the enhanced viscosity that CheddMax EV delivers because it provides the potential to reduce the amount of Cheese used by 10% to obtain a similar, if not better level of firmness to the same recipe using standard cheddar. CheddMax LB can enhance the end-product appearance by minimising the browning effect in the final cheese product. Even in processed cheese facilities where temperature control may be an issue, CheddMax LB ensures that no discoloration occurs, offering value to the business through minimising the downgrade of products. CheddMax SS ensures that as the cheese block passes through the high-speed slicing machine there is no cracking, which will significantly reduce off cuts and maximise yield. This ensures the efficiency of the line, reducing product loss or downtime.

9. What applications can the CheddMax range be used for?

CheddMax solutions can be used in a broad range of applications such as natural table top applications, food service, as an ingredient and in processed applications such as individually wrapped slices, slice on slice, triangles and blocks. We can tailor to different formats from 20kg bulk, to block, sliced, shredded and a variety of retail formats including 400g and our newly launched 20g cheese sticks for snacking.

10. How important is cheddar age for the applications of melting, slicing etc.?

The age of Cheddar is important for applications and functionality. There is more and more demand for flavourful cheese in sliced formats. Young Cheddar has good slicing functionality, but has a mild flavour, whereas aged cheddar loses its slicing functionality over time. In addition, other functional properties such as melting develop over time i.e. the older the Cheddar the greater the melting properties.

CheddMax SuperSlice delivers optimum slicing and melting functionality without compromising on flavour.

11. Can CheddMax be wrapped and sliced without further processing?

CheddMax solutions can be used in a broad range of applications such as natural table top applications, therefore yes CheddMax can be packed into sliced format (Slice on Slice SOS) without further processing.

12. Does Glanbia Ireland do collaborative development work with cheese customers?

Co-creation is fundamental to delivering on our customer needs. We have dedicated cheese development kitchens, pilot scale facilities and all the capabilities needed to work with customers on creating bespoke cheese solutions. We are in the final stages of commissioning our new Innovation Centre, which will give us the opportunity to bring customers in and collaborate effectively in a state of the art facility.

13. How quick is Glanbia Ireland’s turnaround for new cheese products?

Over the last number of years we have invested heavily in our R&D expertise and capabilities and we now number over 50 scientists and technologists. We are currently in the process of renovating our Innovation Centre and pilot plant facilities. This new centre opens later in 2021 and will deliver state-of-the-art technology with a processing area and a pilot plant which will enable high throughput prototyping for new products and solutions. The Glanbia Ireland Innovation Centre gives us the capability to develop products at bench scale in our specifically designed Processed Cheese Application Lab, through to pilot scale in our brand new pilot facility. This will help greatly in the speed and efficiency of developing products from bench scale to full production. Our solutions approach means we have the capability to turnaround projects and new development from ideation to final solutions with speed and efficiency. The turnaround for new products can vary but would typically take one month.

14. Is the cheese market growing?

The inherent natural goodness of cheese is a key driver of cheese consumption with consumers in both Asia and Europe consuming cheese due to it being ‘tasty’ and ‘healthy’. The European cheese market was worth close to US$50 billion in 2020 and it is anticipated that growth will accelerate in 2021 with a year-on-year growth projection of 9.5%. The Asian cheese market was worth US$8.8 billion in 2020 and 55% of the value is processed cheese. The market, overall, is expected to continue to grow with a year-on-year growth projection of 9.5% in 2021 and 6.6% in 2022.

While cheese has long been used as a snack, it is only relatively recently that new products with formats and packaging specifically targeted at the snacks market have started to appear.

The market has now developed to encompass a wide range of individually-portioned ready-to-eat cheese products suitable for consumption in the home, on the go and in lunchboxes, including lunch kits, dips, mini portions, shapes, sticks and strings. Therefore, it is not surprising that launch activity in processed cheese is significantly higher than that of unprocessed cheese with a CAGR growth of 16% from 2016 to 2020. We are seeing increased consumption of Western-style foods such as pizza, burger and pasta, with cheese as a key ingredient. Demand for snackable cheese formats positioned as healthy snacks, a wide variety of cheese-based dips and spreads with innovative flavours, and convenient pack formats are boosting innovation growth.

15. Is processed cheese considered to be a healthy snack?

Cheese is a nutrient rich food with 30g of cheddar giving us 26% of our recommended calcium. Cheddar cheese also contains a significant amount of high quality protein, meaning it contains all the essential amino acids that the body cannot make. Cheese contains nutrients that play many important roles in human health. For example, protein, calcium and phosphorus support child and adult bone health. Vitamin A and vitamin B12 help our immune system to function properly.

Vitamin K2, a type of vitamin K, is also found in cheddar cheese. Vitamin K2 is thought to be more bioavailable than other types and there is growing interest and research around this vitamin in the areas of immune, bone and heart health.

As a nutrient dense food, cheese provides more calcium and other nutrients in a smaller volume compared to other dairy products such as liquid milk or yoghurt. With growing interest in healthy eating, the market for nutritious snacks is on the increase globally and cheese snacks is one of the categories increasingly emerging as a healthy alternative to traditional sweet snacks.

Although cheese is rich in important nutrients, it also contains fat, saturated fat and salt. These are nutrients that we are advised to reduce our intakes of as they can have a negative impact on health.

To address these, we have developed reduced fat and salt Cheddmax solutions. At 26% fat, our Cheddmax Reduced Fat product has reduced fat and reduced saturated fat content compared to other offerings. It also benefits from having a higher protein content.

We are currently developing a CheddMax Low Salt solution that will help to address salt intakes and offer consumer choice.

26%

30g portion of Cheddar Cheese

15%

of our recommended daily CALCIUM

of our recommended daily PROTEIN

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Calcium is needed for maintenance of normal bones and teeth.

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Protein contributes to a growth in muscle mass.

•

Calcium helps to reduce the loss of bone mineral in post-menopausal women.

Low bone mineral density is a risk factor for osteoporotic bone fractures.

•

Protein contributes to the maintenance of muscle mass.

•

Protein contributes to the maintenance of normal bones.

•

Protein is needed for normal growth and development of bone in children.

•

Calcium is needed for normal growth and development of bone in children.

•

Calcium contributes to normal muscle function.

21%

14%

14% of our recommended daily VITAMIN A

of our recommended daily VITAMIN B12

of our recommended daily PHOSPHORUS

•

Vitamin A contributes to normal iron metabolism.

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Vitamin B12 contributes to normal energy-yielding metabolism.

•

Phosphorus contributes to normal energy-yielding metabolism.

•

Vitamin A contributes to the maintenance of normal mucous membranes.

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Vitamin B12 contributes to normal functioning of the nervous system.

•

•

Vitamin A contributes to the maintenance of normal skin.

•

Vitamin B12 contributes to normal psychological function.

Phosphorus contributes to the maintenance of normal bones and teeth.

•

•

Vitamin A contributes to the maintenance of normal vision.

•

Vitamin B12 contributes to normal red blood cell formation.

Phosphorus is needed for the normal growth and development of bone in children.

•

Vitamin A contributes to the normal function of the immune system.

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Vitamin B12 contributes to the normal function of the immune system.

*Based on the EU Register of Nutrition and Health Claims

16. Why is there a trend towards the use of beta carotene as a colourant in cheese?

19. Why are you using Oats for your plant-based cheese range?

The colour of cheddar cheese is hugely important to consumers, it is used to build expectations of characteristics such as appearance and flavour. Annatto, a yellow-orange food colourant, has been used to colour cheese for many decades and has been the most popular commercial cheese colourant. However, annatto is coming under increasing scrutiny from regulators and manufacturers. Beta carotene is therefore becoming increasingly popular for use in coloured cheese production. Beta carotene is a natural yellow pigment found in clover rich grass and gives our dairy its rich golden hue, as such CheddMax can be declared as a natural cheese.

Beta carotene is a form of vitamin A that naturally occurs in milk and has antioxidant properties associated with health benefits. In addition to providing a good colour, the benefit of using Beta-Carotene is that it ensures a clean label on pack.

Beta-Carotene is an excellent source of natural colour for cheese without loss of functional or sensorial attributes.

Oats are an excellent base for vegan cheese as they naturally contain between 11-13% protein. In addition, they are high in soluble fibres, especially Beta Glucan which can help to reduce and lower cholesterol. They are low in sugar, salt and saturated fat and in addition, our oats are gluten free.

Oats also contain a range of minerals such as calcium, iron, magnesium and zinc. We are currently in the development stage of our vegan cheese portfolio and together with our partner we are focusing on functionality, taste and texture.

Our vegan portfolio will contain an oat based red cheddar style, an oat based white cheddar style and an oat based mozzarella style. Bespoke solutions will also be available on request.

17. As an Irish based company how do you access customers in Asia/ME/US? Glanbia Ireland exports globally into key markets such as Asia, Europe and the US. As an Irish based company with a global presence we deploy representatives on the ground to access customers’ needs in key markets. We have sales offices in Chicago, Dubai and Shanghai. In addition, we also have a sale presence in Morocco, Germany and Japan. We have a longstanding, notable presence in the global cheddar market and we work with major customers in Europe, Asia, the Middle East, North Africa and North and South America.

If you would like to reach out to our regional sales managers please get in contact: Ulrik Bagge-Hansen Senior Regional Sales Manager APAC and Americas ubaggehansen@glanbia.ie Noah Muehlfelt Regional Sales Manager Americas nmuehlfelt@glanbia.com Al Chen Regional Sales Manager China alchen@glanbia.ie Masato Nakamura Regional Sales Manager Japan and ASPAC mnakamura@glanbia.ie

18. Why is a dairy company, such as Glanbia, making plant based cheese?

In addition to being Ireland’s largest dairy processor, Glanbia Ireland is the largest buyer of Irish grains and has an extensive Oats portfolio sourced from Irish family farms.

At Glanbia Ireland we have seen that trends in plant-based food have been evolving quickly. Reducing the consumption of animal based foods is becoming the new normal with one in four consumers globally identifying themselves as flexitarian. Flexitarian consumers are looking for balance rather than completely substituting animal products for plant products. Glanbia Ireland believe that plant-based and dairy offerings can co-exist in the marketplace and this has led to the development of our Plant Hub where we use our Oats portfolio to create innovative plant-based solutions as a direct response to market trends.

20. What makes Ireland’s milk system unique and how does this benefit cheese production?

Good cheese starts with good milk. Ireland’s island location on the western edge of Europe provides it with a temperate climate, plentiful rainfall and rich deep soils perfect for growing grass. This high quality milk is used to produce our natural cheeses and is responsible for the great flavour of our cheddar cheese.

Our milk production is pasture based with cows spending 250 days per year on grass. We also have the longest growing season in the northern hemisphere, which means we can operate in a more sustainable and environmentally friendly manner. To ensure the products and ingredients we create are of the highest quality, we maintain control and oversight of our entire supply chain, ensuring full traceability from grassland to customer. Our high quality milk is sourced from 5,000 Irish family farms. Through sustainable farming practices and dedicated partnerships with these multigenerational farming families our unique platform offers fully traceable and sustainably produced natural solutions to help our customers stay ahead of the curve.

In Ireland natural grasslands make up 80% of our agricultural land. This supports the most carbon-efficient dairy production in the EU. Grass-based production is cost-effective, environmentally friendly and the most natural way to feed dairy herds. Research on Irish cheddar cheese has found that our grass-fed dairy has several nutritional benefits compared to that of grain fed cheese. We have higher levels of omega-3 fatty acids, twice the levels of CLAs and higher levels of beta carotene. It is the beta carotene which also provides the golden hue in Irish dairy.

21. How are Glanbia approaching sustainability?

Glanbia Ireland have a comprehensive sustainability strategy called ‘Living Proof’. In this we have pledged to achieve a 30% absolute reduction in carbon emissions from our processing sites by 2030 and will work with our dairy farmers towards a similar cut in carbon intensity from milk production. Glanbia Ireland and our over 2,000 employees will continue to prioritise actions in air and water quality, animal health and welfare, biodiversity, packaging, production and other areas.

We have also signed up to the Science-Based Targets initiative (SBTi) to show our clear and unambiguous commitment to reducing greenhouse gas (GHG) emissions by implementing the best science and technology. Our overall ambition is to reach Net Zero Carbon by no later than 2050, in line with the Irish Government’s commitment in the Climate Action and Low Carbon Development Bill and shows the commitment of the farming community and the company to make a real difference to achieving ambitious targets set out in the plans.

22. Why is Glanbia Ireland seen as an expert in cheese production?

24. Does Glanbia collaborate with academic institutions?

Glanbia Ireland is the largest milk processor in Ireland, processing almost 3 billion litres of milk annually. We are also the largest cheese producer with two cheddar style plants of significant scale. Glanbia Ireland is also part of the larger Glanbia Group, the largest cheddar manufacturer in the world. Glanbia Ireland has been at the forefront of cheddar cheese technology for more than 50 years and our experience developing award-winning cheese for international retail, foodservice and ingredients markets is globally recognised.

With such a longstanding, notable presence in the global cheddar market, we cater for a vast range of customer requirements. Whether we are working with major customers in Europe, Asia, the Middle East and North Africa, or North and South America, we draw on an extensive knowledge base and proven track record in innovation and design.

We have an extensive external network of academic institutes both within Ireland and across the world which supports us to provide superior nutrition in dairy and plants. For example, we are currently doing great research with Food for Health Ireland (FHI) in cheese enabling us to deliver not only on cheese flavour and functionality but also on nutrition.

23. What awards or accreditations does Glanbia have?

We are devoted to delivering the highest quality ingredients, which is why our farmers are independently audited and their dairy holdings and farm practices are certified in line with current EU and national legislation as well as customer requirements.

In addition, we have a range of international accreditations, memberships and awards from respected industry bodies including being a gold member of Bord Bia’s Origin Green programme.

Glanbia Ireland cheddar won six gold, four silver and four bronze medals at this year’s international cheese and dairy awards.

Animal Welfare Approved

Association of European Coeliac Societies

BRC Global Standards

Ecovadis

Halal

ISO 14001 Environmental

ISO 50001 Energy

Kosher

Non-GMO Project Verified

Open Source® Dairy

Organic Trust

Origin Green Gold Member

The Round Table for Sustainable Palm Oil

Sustainable Agriculture Initiative (SAI)

Get in Touch To find out more about how Glanbia Ireland can support you in developing your solutions, please contact us directly.

Email: solutions@glanbia.ie

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