IMAC, Inc. (International Media And Cultures), the American producer of starter cultures for the dairy industry, is launching a new line of patent pending Cultured Cheese Extenders for food service and manufacturing operations. The extenders have been formulated to look, smell, feel and perfectly blend with hard grated cheese. Scientists call this an organoleptic product. The cultured cheese extenders, once blended, actively improve and intensify the flavour of grated cheeses. The mechanism of this intensification is the proprietary live cultures, which are fermented with the other ingredients in a unique manufacturing process. They enable food service operators and manufacturers to reduce grated cheese costs, while allowing a high level of nutrition and maintaining a good flavour profile. "We are harnessing the potential of cultures and fermentation," said Dr. M.S. Reddy, president of IMAC, Inc. "The future for cultured products is staggering. We are witnessing a new era in food products: a natural approach to biotechnology. Not an era of manipulation, but of working with what is around us. IMAC wants to be part of this exciting era." Source: PRNewswire, IMAC, Inc.
