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Food Additives in Cheese Substitutes

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Traceability in the Dairy Industry in Europe

Abstract

Over the past decade, the increasingly consumer demand for low-fat food products influenced by many health-related concerns has led modern food industry to research healthier products in order to reduce the amount of fat, salt and additives. Dairy manufacturers have answered with the development of cheese alternatives. Even not being harmful to health, these alternatives may give a lower nutritional benefit due to the reduction of calcium content and may contain different artificial flavours and colours. Therefore, many strategies have been proposed to improve low-fat cheeses such as making process modification and the use of fat replacers with the main objective of obtaining a reduction in the caloric value. At present, there are on the market both cheese substitutes and imitation products which can now unanimously be defined as products which clearly imitate cheese produced from milk by means of the partial or total substitution of milk components with non-dairy ingredients. The main advantages of these cheese types are related to the price and shelf-life values. Since many inexpensive ingredients can be used in its production, it is typically more interesting to manufacture these foods than traditional cheeses; the above-mentioned cheapness makes them attractive to food business operators. The European Legislator is aware that some products obtained from mixtures of dairy ingredients and some fats or protein matters from other sources are marketed as ‘cheese analogues’. Consequently, he has restricted the use of the designation ‘cheese’ to products which are manufactured from milk and from milk products and where milk ingredients are not replaced by a constituent not occurring naturally in milk. For this and other reasons, the traceability of similar foods is critical at present. The aim of this chapter is to give a description of these products from the European regulatory viewpoint.

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Authors and Affiliations

  1. Gambino Industrie Alimentari S.p.A., Carini, Sicily, Italy

    Ignazio Mania

  2. MeditBio-Centre for Mediterranean Bioresources and Food, University of Algarve, Faro, Portugal

    Prof. Dr. Amelia Martins Delgado

  3. Componiamo il Futuro (CO.I.F.) Association, Palermo, Italy

    Dr. Caterina Barone

  4. Componiamo il Futuro (CO.I.F.) Association, Palermo, Italy

    Dr. Salvatore Parisi

Authors
  1. Ignazio Mania
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  2. Prof. Dr. Amelia Martins Delgado
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  3. Dr. Caterina Barone
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  4. Dr. Salvatore Parisi
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Correspondence to Ignazio Mania .

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Mania, I., Delgado, A.M., Barone, C., Parisi, S. (2018). Food Additives in Cheese Substitutes. In: Traceability in the Dairy Industry in Europe. Springer, Cham. https://doi.org/10.1007/978-3-030-00446-0_6

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