Launching at Expo West: New Kerry Clean Label Cheese Solution Hits the Sweet Spot With Nostalgia
Wednesday 8 March, 2017
Food processors and foodservice providers can now remove all unrecognizable ingredients from their cheese products or menu items thanks to Kerry Clean Label Cheese Solution, launching at Natural Products Expo West, March 8 to 12 in Anaheim, California.
BELOIT, Wis. (March 2, 2017) — Food processors and foodservice providers can now remove all unrecognizable ingredients from their cheese products or menu items thanks to Kerry Clean Label Cheese Solution. Kerry, the Taste and Nutrition company, is launching this new offering at Natural Products Expo West, March 8 to 12 in Anaheim, California.
Kerry Clean Label Cheese Solution mirrors the melt, taste and appearance of traditional processed cheese, but only includes familiar ingredients: cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), skim milk, food starch, salt, cultured whey and cultured skim milk. With this solution, processed cheeses no longer need to include the unfamiliar ingredients of sodium phosphates, citrates, sorbic acid, emulsifiers, preservatives and hydrocolloids.
“On social media, consumers have spoken loud and clear about what they expect from their food choices, and a popular demand is recognizable ingredients. Now, it’s about making those desires possible while still creating foods that they crave,” said Papao Saisnith, strategic marketing director with Kerry North America. “Kerry Clean Label Cheese Solution allows processors and food service providers to create the taste experiences — appearance, aroma and taste — their customers want without complicating operations.”
Millennials Crave Nostalgia
From reboots of their favorite childhood television programs and movies to apparel inspired by brands they loved as kids, millennials have shown a strong interest in being reminded of a simpler time — and food choices are no exception. Research shows that 62 percent of Americans say their favorite foods remind them of their childhood, and mac and cheese is the fourth most common comfort food favorite in the country, according to a recent Harris Poll survey.1 “Cheese is a natural fit with these more indulgent, nostalgic eating experiences,” Saisnith said. “The challenge for millennials is that, in large part, they lack the culinary expertise to recreate the foods and flavors they loved as kids in ways that fit within their efforts to eat clean. Therein lies the opportunity: Food processors and foodservice can make it easy for them with ingredients that hit both their desire for nostalgia and a clean label.”
Stop by the Kerry sponsored Super Pass lounge or Booth 3973 to be among the first to try the Kerry Clean Label Cheese Solution. One concept, Clean Label Three-Cheese Macaroni will be available at the booth. The second concept, Clean Label Queso Dip, will be available in the Super Pass lounge.
More information can be found at go.kerry.com/cleanlabelcheese.
As consumers demand a return to real food and beverage products, Kerry is responding with better, more authentic and nutritious taste experiences. We bring to the table our strong food heritage with 40 years of experience, global insights, marketplace knowledge, culinary and applications expertise and unique solutions that meet consumers’ needs. Kerry began as a dairy cooperative in Ireland, committed to producing real and wholesome ingredients. As we’ve grown, we continue to provide solutions that satisfy a fundamental need: to eat, to eat well, and to be healthy. Kerry’s focus on Taste & Nutrition combines our multi-sensory aroma and texture experience with in-depth knowledge of people, life stage and daily nutritional needs. By partnering with Kerry, customers are taken on a journey to make food, beverage and pharma products that people enjoy and feel better about. We call this Leading to Better.
1Cooper J. Cooking Trends Among Millennials: Welcome to the Digital Kitchen. Think with Google. https://www.thinkwithgoogle.com/articles/cooking-trends-among-millennials.html. Published June 2015. Accessed February 20, 2017.