How To Make Canadian Cheese Even Better 

Cheese has been a significant part of Canadian food culture since cows were brought over from France four hundred years ago. It’s clear that the country’s customers enjoy eating cheese, which is why manufacturers are using ingredient suppliers to help them serve the best cheese products that they can.

One ingredient supplier that is prepared to help manufacturers turn out the finest cheese products that they can is CCC Ingredients. They have a long list of ingredient solutions for a variety of manufacturers in the Canadian food industry—these ingredient solutions are designed to improve the taste, texture, appearance, shelf-life and quality of food products. When it comes to cheese products, the supplier has a range of innovative solutions that solve common problems and improve recipes—you can learn about the latest developments in food ingredients for cheese and other products on the website’s official blog.

What common problems can an ingredient supplier solve for cheese producers:

  • Brief shelf-life
  • Clumping and bad texture
  • Unexpected or unappetizing colour

Shelf-life is the term used for how long a food product can last before becoming inedible and being thrown into the trash. Expanding the shelf-life will guarantee customer satisfaction and reduce Canadian food waste—according to polls, forty-seven percent of this waste comes from consumers throwing out food at home. The ingredient supplier has sourced the solution Natap from their partner Handary, which is a highly soluble and pure natamycin —the ingredient helps the preservation of cheese products and protects them from yeast and mold.


The texture is an incredibly important factor when dealing with edible products — a customer could completely reject a product that clumps or feels wrong. CCC Ingredients carries the solutions Solka-Floc 200 FCC from Solvaira Specialties, which is an anti-caking agent for shredded or grated cheese. The ingredient is made of a fibrous plant-material called cellulose—headlines have said that companies put woodpulp in cheese products, but that is a sensationalized misunderstanding of the natural material.

The experienced supplier also has ingredient solutions to help with the colouring of various cheese products. Many consumers may not be fully aware of the long history of colouring cheese, although they may notice the strangeness of white milk making bright-orange or yellow cheese. Farmers used to add food dye during the cheese-making process for the sake of consistency—cow’s that ate summer grass would make a natural yellow milk, but then made white milk in the fall and winter because they ate hay. Colouring continues to placate consumer expectations about what certain kinds of cheese are supposed to look like. CCC Ingredients carries Annatto and Beta Carotene from their global partner ROHA—these are both natural food colouring ingredients used to add pigment in cheese products.

A dedicated ingredient supplier can provide cheese manufacturers with solutions for common problems like short shelf-life, clumping and unexpected colour in their products. Whether customers are enjoying a bowl of pasta coated with parmesan or a sandwich filled with melted cheddar, the right ingredients can help them savor every bite.