Innovations in Cheese Technology - Industrial Bioprocessing TOE

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This edition of the Industrial Bioprocessing TOE depicts methods for improve cheese production in a cost-effective manner. The innovations profiled include an environment friendly cheese production method using less milk; using starches for producing high-quality, yet affordable processed cheese; and plant-based vegan cheese.

The Industrial Bioprocessing TechVision Opportunity Engine (TOE) provides intelligence on technologies, processes and strategic insights of industries involving bioprocessing, including innovations in the development and production of chemicals, pharmaceuticals, nutraceuticals, alternative fuels, chemical feedstocks, food and beverages, and consumer products.

The Materials and Coatings cluster tracks research & innovation trends and developments across specialty chemicals, plastics, polymers, chemicals, bio-chemicals, metals, coatings, thin films, surface treatments, composites, alloys, oil and gas, fuel additives, fibers and several other related technologies and its impact and application across industries.

Keywords: cheese production, starch, processed cheese, vegan cheese, low-fat cheese

Table of Contents

Innovations in Cheese Technology - Industrial Bioprocessing TOEThe Cheese MarketTechnology Innovations in CheeseStrategic PerspectivesInnovations in Cheese TechnologyEnvironment Friendly Cheese Production Using Less MilkInnovative Starches for Superior, yet Affordable Processed CheesePlant-based Vegan CheeseLow-fat Cheese Without Alterations in Flavor and TextureOpportunities in the Cheese IndustryFunding and Technology RoadmapKey Patents and ContactsRecent Patents on Cheese TechnologyRecent Patents on Cheese TechnologyKey Industry Participants’ Contacts




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