Nestle and NIZO have developed a new process for an Edam cheese with reduced fat, which supports Nestle's goals to reduce saturated fat in frozen pizza. The cheese has 30% less fat than the full-fat version, but offers all the flavour, melting behaviour and shreddability, without requiring special ingredients or equipment by the cheese producer. Cheese is the major driver of saturated fat in frozen pizza, and Edam cheese is often used as a topping for these products. Switching from a full-fat to an Edam with less fat thus offered an excellent opportunity for Nestle to improve the healthiness of its frozen pizza range. Nestle turned to NIZO to collaborate on a new, fat-reduced Edam cheese offering the sensory and functional characteristics required for frozen pizza. "We had worked with NIZO on previous projects, and knew we could trust in their dairy and food production expertise. Furthermore, thanks to their reputation and strength in the Dutch dairy market, we were confident that their findings would be accepted by our suppliers, the Edam producers," says Praveen Upreti, Corporate Cheese Advisor at Nestle R&D.
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