The Society of Dairy Technology's Summer Symposium was held 29 July 2019 at the Civic Hall, Nantwich, Cheshire, to precede the Society's annual dinner, which took place at the hall during the evening. The symposium, which had a mainly cheese theme, was opened by Paul Bouchier, president of the Society, who welcomed the delegates and introduced each of the speakers in turn. The first speaker, Jonathan Goodwins, senior applications specialist with DuPont Nutrition and Health, discussed "Enhancing Flavour Through Diversity." His presentation considered ways in which cheese flavour can be enhanced, defining enhancement as: (1) faster development of flavour; (2) creation of more intense flavours; and (3) increasing the diversity of flavours. His presentation concerned mainly cheddar cheese production, not because of its significance worldwide, but because the principles that apply to cheddar are transferable to most other cheeses. Goodwins explained that the key factors driving change in the dairy marketplace are: product diversity and novelty, stating that the more consumers experience diversity the more they want; naturalness, eg, organic and functional nutrients such as calcium; 'snackification' and convenience; and free-from, with features such as clean label and low salt.
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