Roquette said its facility in Cassano Spinola had been operating for several months, and that (according to Euromonitor International) the cheese sector was growing at an average annual growth rate of 2.5%, with soft cheeses growing at 3%.
“Although GDL is the preferred acid for these applications, the main obstacle to its use over recent years has been its limited availability," Roquette said.
“With the new production circuit - FSSC3 2200 certified, Roquette can guarantee an impeccable level of product quality, particularly for purity and consistency. Moreover, a special polyethylene bag has been designed for packaging the product. Incredibly strong and watertight, it preserves the quality of the product during shipping and under variable atmospheric conditions, preventing it from becoming compacted,” Christine Chanier, fermentation product manager at Roquette, added.