Formulating with Cheese Ingredients It’s no cheesy deal for processors when research chefs tap into the trend of adding exotic fromage to formulations. David Feder , RDN Jason Herbert Paula Lambert October 16, 2014 When white cheddar began showing up in popcorn, crackers and tortilla chips back in the 1980s, it wasn’t just a Gen Y rebuttal to the glow-in-the-dark orange electric cheese foods of its youth.Read More
