Penicillium roqueforti is used worldwide in the production of blue-veined cheese, such as Stilton, Roquefort and Gorgonzola. The blue-green colour derives from pigmented spores formed by fungal growth. The researchers found that a biochemical pathway gradually forms the blue pigments, starting at a white colour, which progressively becomes yellow-green, red-brown-pink, dark brown, light blue, and finally dark blue-green. The team were then able to use some classic food safe (non GM) techniques to ‘block’ the pathway at certain points, and so create strains with new colours that can be used in cheese production.
Dr Paul Dyer, Professor of Fungal Biology, “The interesting part was that once we went on to make some cheese, we then did some taste trials with volunteers from across the wider University, and we found that when people were trying the lighter coloured strains they thought they tasted more mild. Whereas they thought the darker strain had a more intense flavour. Similarly, with the more reddish brown and a light green one, people thought they had a fruity tangy element to them – whereas according to the lab instruments they were very similar in flavour. This shows that people do perceive taste not only from what they taste but also by what they see.”
Read more:
New colours for old in the blue-cheese fungus Penicillium roqueforti, Matthew M. Cleere et al
Blue cheese shows off new colors, but the taste largely remains the same, www.arstechnica.com
Scientists ‘break the mould’ by creating new colours of ‘blue cheese’, www.eurekalert.org
Catherine’s role is Technical Assistant and she is one of the newer members of the Ingredient Solutions team. Catherine recently graduated in Food Science and Innovation at WIT and is motivated, positive and enjoys working in a team. Catherine says, “I always see the good in every challenge that approaches me as they can lead to opportunities to learn more.” She is looking forward to focusing on the areas that she can control and learning how to perfect them.
Ted is the Factory Manager, he is the man that keeps everything running smoothly, supporting production and technical operations. He ensures that all the machinery within the factory functions at maximum efficiency and is properly maintained.
Suma has worked for Ingredient Solutions for two years as Technical Manager – leading the technical team. Before working for Ingredient Solutions, Suma worked in Asia, the Middle East and Europe and has over twenty years experience in management and leadership in food and other industries.
Pina is our UK Sales Support Administrator and has worked for Ingredient Solutions since 2012. She works alongside Gary Davies and the sales team providing them with sales information and supporting the team especially when they are on the road. Pina works remotely for Ingredient Solutions from her base in Luton in the UK.
Marek is based near Lublin, that’s not a typo we don’t mean Dublin, he’s our man on the ground in Eastern Europe.
