Cottage cheese solution
In an attempt to tackle the problem of watery cottage cheese, Arla Foods Ingredients has developed a new clean label protein solution, which is simply added to the dressing (cream) that is combined with the curds to make cottage cheese.
It reacts with the salt in the dressing to create a thicker texture and a creamier end product. This eliminates the need for the stabilisers frequently used to enhance the quality of low fat cottage cheese, which tends to have a runnier consistency than the standard version and is therefore more likely to require thickening. This is often done using starches and gums, which may mean sacrificing clean label status.
The launch comes at a time when cottage cheese is enjoying a surge in popularity – new launches of cottage cheese products globally increased by 39% between 2010 and 2014, according to Innova Market Insights.
