치즈 및 커드 인사이트

Spanish households purchased 715,052 tons of prepared dishes last year, a 3.8% increase from 2024, marking a new record in their "sustained growth" trend over the past decade, with pizza being the star product (131,600 tons, +2.6%). The president of the Spanish Association of Prepared Dish Manufacturers (Asefapre), David Aldea, highlighted this Thursday that this sector "has known how to evolve" in line with "changes in society" such as, for example, an offer for air fryers or the incorporation of exotic dishes, now that 20% of the population has roots outside of Spain. He pointed out that despite "having more time to reconcile, six out of ten people say they do not have time to cook", and "that is the axis that moves" the prepared dishes sector. Aldea explained that this sector has adapted to the demands of "households with fewer members" and "smaller kitchens", to the fact that "grandmothers are not like they used to be and prefer to go walking with their friends, do pilates or ...

Core Tip: The Costa Rican Ministry of Health, through the Health Risk Products Control Agency, has issued a warning that some samples of "MONTINO semi-hard cheese" produced by the brand "MONTEVERDE" have tested positive for Listeria monocytogenes. Currently, the authorities are coordinating with the manufacturer and the National Animal Health Service (SENASA) to initiate the recall of the contaminated products from the market.

In the country's main dairy basin: Cajamarca, the Ministry of Agrarian Development and Irrigation (Midagri), through the public investment project Prolácteos executed by Agromercado, inaugurated two high-tech cheese maturation modules in Chota and in San Miguel (Calquis), designed as theoretical-practical teaching spaces, where 794 producers will receive specialized training in maturation, conservation, and packaging processes. With metal structures and thermal insulation panels, each module has two maturation chambers with a total capacity for two tons of cheese, equipped with automated temperature and humidity control systems. The facilities incorporate reception, quality control, packaging, and sanitization areas, meeting the highest standards established by the Digesa. The central objective is to improve the quality and safety of artisanal cheeses, increase their added value, and strengthen the competitiveness of 32 agricultural producer organizations, directly benefiting 794 ...