Cheese anti-caking agents fight flavor loss

A new line of flavored cheese anti-caking agents promises to fight flavor loss typically associated with these products.

Denver-based International Media & Cultures Inc. has developed the patented agents, which are available in Cheddar, mozzarella, Italian-style and Mexican-style flavors.

"Shredded or grated cheeses typically are made using a small percentage of anti-caking agents, which prevent the pieces of cheese from sticking together," company leaders said in announcing the product's rollout this week. "However when cheese is shredded and applied with regular anti-caking agents, a second problem arises, which is a loss of flavor. The IMAC formulation prevents sticking and at the same time introduces natural flavoring systems onto the cheese to compensate for flavor loss and in some cases greatly improves the flavor."

The agents may be formulated with oxygen-scavenging enzymes, according to the company, and are manufactured using rice or corn bases combined with cellulose. The combination offers added nutrition to grated or shredded cheeses vs. caking agents using only cellulose.

"It is no longer enough to launch ‘me-too' products," said IMAC President M. Reddy. "A new product must bring new applications and added value. Flavored anticaking agents are representative of the direction we want our company to take."

The company has 10 U.S.-based plants as well as affiliate operations in the United Kingdom and India. It makes probiotics, cheese yield enhancers, cheese analogs, milk-storage treatments and soy products.

Edited by Gerry Clark