DairiFusion PARMPLUS is claimed to create flavour impact and cost-in-use savings in commercially prepared foods for retail and food service markets when used to replace Parmesan cheese in formulation.
“To combat the ever-fluctuating prices of cheese, DairiConcepts is committed to supplying its customers with new and innovative ingredients to address this concern and to accommodate consumer preferences in labelling,” said Jeff Miyake, president of DairiConcepts. “With PARMPLUS, we have found an effective way to deliver full cheese flavour at reduced cheese usage rates while maintaining a clean label declaration.”
PARMPLUS is said to deliver a sharper, more assertive flavour than traditional Parmesan cheese. According to the company, sensory evaluations through DairiConcepts’ Quantitative Descriptive Analysis Panel verified the product’s more intense Parmesan and overall total flavour notes compared to standard Parmesan cheese. Because of the increased flavour intensity, DairiConcepts says that PARMPLUS works well to lower standard cheese usage up to 25 percent (which may vary per application) while matching full-flavoured, traditional Parmesan profiles. PARMPLUS applications include food items such as Alfredo and other white sauces, red sauces, soups, dressings, dips, pizzas, entrees and selected baked goods.
PARMPLUS comes in a freshly-grated format with a maximum moisture level of 32 percent and can be incorporated into most food systems without grinding or pre-processing. The product contains no phosphates and is made from real Parmesan cheese. Its recommended shelf life is 90 days at refrigerated temperatures.
