Grana Padano Cheese May Lower Blood Pressure

grana padano cheeseItalian researchers from the Guglielmo da Saliceto Hospital and Catholic University of Piacenza in Italy conducted a trial on 30 hypertensive adults over a 2 month period. During this period the participants were given either a placebo or an ounce of Grana Padano each day and monitored the blood pressure daily.

The results of the research showed a 7 to 8 mmHg reduction in systolic blood pressure as well as a 5 to 7 mmHg drop in diastolic blood pressure for those who ate Grana Padano. No changes were seen in body mass index or blood lipids and blood sugar.

The results are believed to be due to a particular amino acid contained in the cheese.

“The effects are similar to what you would expect with antihypertensive medications,” said Dr. Giuseppe Crippa. “Adding a little Grana Padano to a healthy diet may provide clinically significant blood pressure lowering benefits.”

Further research is planned to discover whether the age of the cheese has any influence on the levels of the beneficial animo acid.

See the recent article about this research in www.techtimes.com

See a recent article about this research in www.express.co.uk

This research was originally published in 2011 but was presented at a hypertension conference in New York last week:

BLOOD PRESSURE LOWERING EFFECT OF DIETARY INTEGRATION WITH GRANA PADANO CHEESE IN HYPERTENSIVE PATIENTS: 2C.02
Crippa, G.1; Bosi, M.2; Cassi, A.1; Fiorentini, L.2; Rossi, F.2, Journal of Hypertension: June 2011 – Volume 29 – Issue – p e27
The full research document can be purchased here.


Ingredient Solutions Ltd supply a wide range of speciality cheeses including Edam, Gouda, Emmental, Parmesan, Gorgonzola, Provolone, Processed cheeses, Cream Cheese, Mascarpone, Cottage Cheese, Fresh Mozzarella Pearls and Ricotta, as well as classic Cheddar and Mozzarella to the food industry. We work in partnership with cheese suppliers, food manufacturers and food service suppliers to deliver winning solutions. Get in touch with our team to order cheese ingredients for your food business.

Research reveals peasants in medieval England ate a diet of meat stew and cheese

Image from University of Bristol

Cheese has been part of the human diet for milenia, but new research shows that it was not only a food for the wealthy. Researchers at the University of Bristol analysed food residues found in ancient cooking pots in Northamptonshire which were dated to be from a 500 year period of the middle ages.

By identifying the lipids, fats, oils and natural waxes on the ceramics, the team found that stews of mutton and beef with vegetables such as cabbage and leek were a mainstay of the medieval peasant diet. However, dairy products such as cheese also played an important role. 

Before this research there was little evidence of the diet of peasants over that period so this is an important discovery.

The paper the research team produced is entitled:

Reconciling organic residue analysis, faunal, archaeobotanical and historical records: Diet and the medieval peasant at West Cotton, Raunds, Northamptonshire

Read more on this subject on the University of Bristol Website or on the New Scientist website.

You can get hold of the paper itself by following this link: https://doi.org/10.1016/j.jas.2019.04.004


Ingredient Solutions Ltd is a quality, BRC accredited, cheese supplier, providing innovative cheese ingredients to the food industry and exporting products to over 30 countries. We are established as the premier supplier to many leading food companies in Ireland, the UK & Europe and our cheese ingredients are in products that appear on the shelves of nine out of every ten stores in the UK and Ireland. Request a sample for your food business.

The MoonWalk London 2019 – Marathon Walk

team pasty posseAfter 9 hours of walking the streets of London the Penzance Pasty Posse arrived at the finish – exhausted but triumphant! The MoonWalk sounds like it was an amazing experience this is their story…

The evening began in Moonwalk City- a massive pink marquee on Clapham Common. Dressed in our pink satin Pasty Bras we joined the huge crowd of bra-clad people waiting to begin the marathon walk, entertained by music, singers, talks from inspiring people including the Mayor of London while waiting for our departure slot.

Finally we were off at 11.30 pm. We were so lucky with the weather it was a beautiful clear night and there was a beautiful waxing moon. London by night is amazing. And what a route! We passed so many landmarks – The Tower of London, St Pauls Cathedral, The London Eye (illuminated pink for the night!), The Golden Hinde, The Globe, Big Ben, Both Tates, Harrods, Marble Arch to name a few and many more… All along the route we were signposted, cheered and encouraged by an amazing team of volunteers. They stood at their posts the whole night with smiles and humour handing out water and fruit and organising the long toilet queues!

The sun came up and we still had far to go, but after mile 16 we were well over halfway and on the homeward run. The final stretch crossing the river for the last time on Battersea bridge felt exhilarating.

Finally on to the Common and back to where we had started and met by a line of smiling volunteers handing out hugs and medals!

We collected our Finishers’ Tee shirts – dazed and exuberant! After a huge breakfast at our hotel we took the train home to Penzance – comatose!

Between us the team has raised £3847 for Breast Cancer. One of our team is a Breast Cancer survivor, another lost her mother to it and we all four know women who have had it or lost their lives to it. Research goes on and survival rates improve. The money to fund research is vital.

A big thank you from all the Penzance Pasty Posse team to Ingredient Solutions for supporting us with their very generous donation.

Cheese Odyssey Tours for Cheese Lovers and “All You Can Eat” Cheese Parties

cheddar cheese tours cheese odysseyMany people are passionate about cheese, some like it smelly, some like it with holes, many people are crazy about cheddar. It’s such a part of people’s identity that it has become an obsession that not only tastes good, it brings people together, but things have moved on from the cheese and wine parties of the 1980s. Now it’s an important part of the growing food tourism industry.

The Cheddar Odyssey Tour

Another event for the cheese obsessed is the Cheddar Odyssey tour, set up by Cheese Journeys – a US-based company that takes members of the public on epic cheese holidays

The five-day Cheddar Odyssey tour, takes place twice a year with around 15 guests beginning the trip at Neal’s Yard Dairy in London, before heading to Somerset to stay at North Cadbury Court – a 16th-century country home owned by the Montgomery family, who are famous for making farmhouse cheddar. The Cheddar Odyssey tour includes a whole variety of cheese themed activities including a masterclass in “Cheese Portraiture” under the tutelage of artist Mike Geno as well as cheese cookery and photography classes, wine matching sessions and special dinners, attended by artisan cheesemakers.

Read more about the Cheddar Odyssey in the Telegraph

All you can eat Cheese Parties

All across the north of England all you can eat cheese parties are being organised by Homage2Fromage – they aim to help you discover new cheese, meet like-minded cheese fans and hear some of the amazing stories behind cheese and cheesemaking. Find out more about this event in this article in The Metro or visit the Homage2Fromage website.

New study sheds light on the origin of blue cheese

blue cheese microfoiliaResearch into adaptive divergence of fungi has revealed the genetic history of blue cheese and found it to differ from the popular belief that it was caused by fungi in caves.

The research paper is entitled Independent domestication events in the blue-cheese fungus Penicillium roqueforti

According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes’ milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort.

The blue veining is not found to be from food spoiling spores and Studies of caves have failed to discover the spores, it is believed that it originated in a plant pathogen of rye.

Read an article about the research from forbes magazine by clicking here

Read the full research by clicking here


Ingredient solutions Ltd supply a wide range of speciality cheeses including Edam, Gouda, Emmental,Parmesan, Gorgonzola, Provolone, Processed cheeses, Cream Cheese, Mascarpone, Cottage Cheese, Fresh Mozzarella Pearls and Ricotta, as well as classic Cheddar and Mozzarella to the food industry. We work in partnership with cheese suppliers, food manufacturers and food service suppliers to deliver winning solutions.

To request a sample of our cheese or your business – click here.

New research suggests that bacteria in cheese rind could play a role in cheese allergy control

cheese rind allergy controlThis research was published on 16th April 2019 in Iowa University and its full title is, “Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment”

Essentially this research suggests that bacteria in cheese rind could play a role in cheese allergy control. Cheese allergies are most prevalent in ripened cheeses and so the researchers looked closely at the microbial communities that develop in the cheese rinds of such cheeses.

They discovered that some of the microbes on the rinds produce histamine as a by product of fermentation. Foods that contain high levels of histamine can cause rashes and other symptoms associated with allergic reactions. By identifying the specific microbes which do this, it will be possible to change the microbial community, minimising those which produce histamine.

Read the article about the research on www.futurity.org by clicking here.

Read the full scientific report here: https://www.nature.com/articles/s41598-019-42525-y

Frozen Shopper Insight Report – Bord Bia

frozen foodBord Bia, the Irish Food Board recently conducted research into consumer conceptions of frozen foods.

This Bord Bia presentation highlights the challenges faced by frozen food manufacturers to break down preconceptions about frozen foods. People’s diets are changing and people are buying according to what they perceive to be healthier choices.

Notably the Bord Bia research suggests that for younger people, the frozen aisle is overlooked and is not associated with the healthier choices, despite the bulk of frozen food consumed, a massive 53%, being vegetables. A huge challenge for manufacturers is to help consumers associate the frozen aisle with health. Many frozen foods contain more vitamins than fresh alternatives.

Consumers are also increasingly looking for environmentally friendly options, which frozen food can provide. For many of the younger consumers their diet is associated with lifestyle and environmental concerns are important to them. Notably in this context, emphasising reduced food waste as a core benefit of frozen foods and through the avoidance of single use plastics through packaging choices, food manufacturers could transform the frozen aisle.

See the full presentation here https://www.bordbia.ie/industry/manufacturers/insight/publications/bbreports/RecentMarketingReports/Frozen%20Shopper%20Insight%20Report.pdf

Is the future of food “flexitarian”?

is the future of food flexitarianDespite the growth of the vegetarian and vegan food sector – 14% of Brits consider themselves “flexitarians”: while they consume meat occasionally, their diet is mainly meat free. This is twice as many as pescatarians, vegetarians, and vegans combined.

YouGov’s latest white paper “Is the future of food flexitarian?” looks at how cooking habits and food attitudes differ between those who eat meat and those who don’t. It also explores whether flexitarianism is a stepping stone on the journey to a meat-free diet but discovers it to be a lifestyle choice on its own.

Click here for more information on this research direct from YouGov.

Research suggests cheese may help to control blood sugar levels

cheese supplierA recent University of Alberta study, funded by Dairy Farmers of Canada (C.B.C.), shows that contrary to associations people make with high fat content, cheese may help to control blood sugar levels.

The study was conducted on pre-diabetic rats specifically how cheese affected insulin sensitivity. The rats were fed both low-fat and regular cheese and at the end of the study they showed improved levels of blood sugar regardless of whether they were fed low fat or regular cheese.

Nutrition expert Catherine Chan said, “The cheese didn’t totally normalize the effects of insulin, but it significantly improved them.”

She cautioned people with health issues to ask their doctor or a dietitian first about cheese in their individual diets, but said for most people, it’s part of a healthy diet.

“The key to good health is to have a diversity of good food, and cheese has a place in the diet of most people. Like grandma says, everything in moderation. If I love cheese, I would not cut it out of my diet,” said Chan.

Read more here on the MedicalXpress website

Adding dairy products to your favourite meals causes a pleasure surge of 27%

eating pizzaThe study was published on 28th March 2019 and is part of a consumer marketing campaign being conducted by AHDB with Dairy UK, and looked at people’s responses to different food options – one with dairy added and one without. Conducted under the tongue in cheek name ‘The Department of Dairy Related Scrumptious Affairs’, the research reveals adding dairy products to your favourite meals causes a pleasure surge of 27%.

To conduct the study, participants wore headbands which monitored their brainwaves and a body language expert observed the participants’ behaviour during the meals.

79% of participants stated that just adding a dollop of yogurt or sprinkling of cheese to our dishes makes them more enjoyable.

Not only did the study reveal that they were happier eating meals which contained dairy products, it also showed that nearly three quarters of Britons say they cannot imagine a world without dairy.

When it comes to what cheese melts our hearts the most, the British public remain loyal to Cheddar, with the majority (52%) crowning it their favourite cheese.

Click here to read more about this research on the AHDB website

International Study Finds that Dairy Fat Found in Cheese May Protect Against Type 2 Diabetes

milkResearch published in October 2018 found that moderate consumption of cheese and other dairy products may help to protect against type 2 diabetes. The research comprised the results of 16 studies (7 in the US, 7 in Europe, 1 in Australia, 1 in Taiwan) and included 63,682 participants between the ages of 49 and 76, who were without known diabetes at the beginning of the study.

The participants of the study had their baseline measurements of three fatty acids recorded using a chromatography technique. The fatty acids that they were tested for were reflective of the intake of fat from dairy products like milk, yoghurt and cheese:

  • pentadecanoic acid (15-carbon saturated fatty acid, 15:0),
  • heptadecanoic acid (17:0),
  • trans-palmitoleic acid (t16:1n7)

They found during an average follow-up of 9 years, 15,180 participants developed type 2 diabetes.

Higher concentrations of 15:0 and 17:0, t16:1n7, or all three, were associated with a lower incidence of type 2 diabetes.

The research indicated that people with the highest levels of all three fatty acids had a 35% lower risk of developing type 2 diabetes during follow-up than people in the lowest levels of the fatty acids.

The research was published PLOS Medicine, you can access the full research by clicking here.

Can music change the flavour of cheese? Cheese In Surround Sound

Researches from Bern University of the Arts, HKB, and the Swiss town of Burgdorf in the Emme Valley in Sweden have been experimenting with using acoustics during the cheese production process – eight wheels of Emmental were exposed to non-stop sounds from October 2018 to March 2019. The cheese maturation process completed last week.

This month the cheeses was chemically analysed for flavour substances. The results were
made public and a panel of culinary experts gave their verdicts at a presentation and tasting event on Thursday, 14 March 2019.

The sounds that they were exposed to were:

1. No sound (reference box)
2. Ambient: Yello – ‘Monolith’
3. Classical: W.A. Mozart – ‘The Magic Flute’
4. Techno: Vril – ‘UV’
5. Rock: Led Zeppelin – ‘Stairway to Heaven’
6. Medium frequency: 200 kHz
7. High frequency: 1000 kHz
8. Hip hop: A tribe called quest – ‘We Got (the Jazz)’
9. Low frequency: 25 kHz

cheese in surround sound
Images from the Bern university of applied sciences fact sheet

The results are in – Hip hop produced the best cheese.

“The bacteria did a good job,” veterinarian Beat Wampfler, who came up with the idea said that the sensory analysis revealed that the cheese exposed to hip-hop was “remarkably fruity, both in smell and taste, and significantly different from the other samples”.

‘Musical Cheese’ may be commercially produced… we may have to start playing hip hop in our cheese processing plant.

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