IMAC launches cultured cheese extenders for food service operations, cheese manufacturers
Over five years in development, the extenders have been formulated to look, smell, feel and perfectly blend with hard grated cheese. Scientists call this an organoleptic product.
Utilizing a base of cheese, natural cheese cultures, lipolyzed cream, natural flavors, enzyme hydrolyzed corn and soy hydrolyzates, the cultured cheese extenders, once blended, actively improve and intensify the flavor of grated cheeses. The mechanism of this intensification is the proprietary live cultures, which are fermented with the other ingredients in a unique manufacturing process. These products are produced in IMAC's Orchard, Nebraska plant.
At approximately one-third the wholesale cost of Parmesan and Romano cheeses, the cultured extenders offer food service operators and manufacturers the opportunity to reduce grated cheese costs, while allowing a high level of nutrition and maintaining an excellent flavor profile.
``We are harnessing the potential of cultures and fermentation,'' said Dr. M.S. Reddy, president of IMAC, Inc. ``The future for cultured products is staggering. We are witnessing a new era in food products. A natural approach to biotechnology. Not an era of manipulation, but of working with what is around us. IMAC wants to be part of this exciting era.''
Founded in 1982, IMAC, Inc. (International Media And Cultures) has ten domestic manufacturing facilities in addition to affiliate operations in the U.K. and India. The company holds more than 100 U.S. and International patents in the areas of dairy and food technology. A leader in the culture industry, the company has expanded its line to include probiotics, starter media, cheese flavor enhancers, milk storage treatments and soy beverages.
The company's website may be accessed at: www.askimac.com
Source: IMAC, Inc.