IFF Launches Transformational Culture to Drive Energy and Water Efficiency in Semi-Hard Cheese Production – Business Wire

IFF Launches CHOOZIT® LIFT to Advance Sustainable Semi-Hard Cheese Production

Introduction

International Flavors & Fragrances Inc. (IFF), a global leader in flavors, fragrances, food ingredients, health, and biosciences, has announced the launch of CHOOZIT® LIFT, an innovative culture designed to transform semi-hard cheese production. This breakthrough aligns with multiple Sustainable Development Goals (SDGs), particularly those focused on responsible consumption and production, clean water and sanitation, and climate action.

Innovative Solution for Sustainable Cheesemaking

CHOOZIT® LIFT is a first-of-its-kind culture that eliminates the need for the traditional curd washing step in semi-hard cheese production. By leveraging IFF’s advanced bioscience expertise and cheesemaking knowledge, this culture reduces water and energy consumption while maintaining product quality, thus supporting sustainable industrial practices.

Key Features and Benefits

• Water Conservation: Saves approximately 3 liters of water per kilogram of semi-hard cheese produced.
• Energy Efficiency: Reduces energy use by eliminating curd washing and lowering whey treatment requirements.
• Quality Assurance: Maintains consistent taste and texture by controlling lactose levels and preventing excessive acid development.
• Cost Reduction: Lowers costs related to water use, energy, whey treatment, storage, and transportation.
• Environmental Impact: Decreases the environmental footprint of cheese production, contributing to climate action and sustainable industry.

Alignment with Sustainable Development Goals (SDGs)

1. SDG 6: Clean Water and Sanitation
   • CHOOZIT® LIFT significantly reduces water consumption in cheese production, conserving a vital natural resource.
2. SDG 12: Responsible Consumption and Production
   • By streamlining production processes and reducing resource use, the product promotes sustainable industrial practices.
3. SDG 13: Climate Action
   • Lower energy consumption and reduced waste contribute to mitigating climate change impacts.
4. SDG 9: Industry, Innovation, and Infrastructure
   • CHOOZIT® LIFT exemplifies innovation in food bioscience, fostering sustainable industrial development.

Impact and Validation

Trials with cheesemakers have validated CHOOZIT® LIFT’s efficacy. For facilities producing 10,000 tons of semi-hard cheese annually, the culture can save approximately 25,000 cubic meters of water each year. Additionally, the elimination of whey dilution reduces energy and storage requirements, further enhancing sustainability and cost-efficiency.

Statements from IFF Leadership

Annie Mornet, Senior Business Product Director for Cheese at IFF, emphasized the importance of sustainable innovation: “The future of dairy production is about achieving more with less—less water, less energy, less compromise. CHOOZIT® LIFT helps combine the centuries-old craft of cheesemaking with cutting-edge bioscience to unlock that future.”

Rossana Rodriguez, Global Business Director for Dairy Biosciences at IFF, highlighted the scale of impact: “With semi-hard cheeses like Gouda accounting for almost 30% of all industrial cheese produced annually, CHOOZIT® LIFT offers an opportunity to make a meaningful impact for businesses and the planet while preserving high quality.”

Conclusion

CHOOZIT® LIFT represents a significant advancement in sustainable food production, directly supporting the achievement of key SDGs by reducing water and energy consumption, lowering environmental impact, and maintaining product excellence. IFF continues to drive innovation that fosters sustainable development and responsible industry practices.

Additional Information

For more details on CHOOZIT® LIFT and its sustainable benefits, visit the official IFF page here.

About IFF

IFF is a global leader in flavors, fragrances, food ingredients, health, and biosciences, committed to delivering sustainable innovations that enhance wellness and the human experience. Learn more at iff.com.

1. Sustainable Development Goals (SDGs) Addressed or Connected

1. SDG 6: Clean Water and Sanitation
   • The article discusses reducing water use in cheese production by eliminating the curd washing step, directly addressing water efficiency and conservation.
2. SDG 9: Industry, Innovation and Infrastructure
   • The launch of CHOOZIT® LIFT represents innovation in food production technology, improving industrial processes and efficiency.
3. SDG 12: Responsible Consumption and Production
   • The article highlights sustainable production methods that reduce resource use (water and energy) and waste (whey treatment), promoting sustainable consumption and production patterns.
4. SDG 13: Climate Action
   • Reducing energy use and environmental footprint in cheese production contributes to climate action by lowering greenhouse gas emissions associated with production.

2. Specific Targets Under Those SDGs Identified

1. SDG 6: Clean Water and Sanitation
   • Target 6.4: By 2030, substantially increase water-use efficiency across all sectors and ensure sustainable withdrawals and supply of freshwater.
2. SDG 9: Industry, Innovation and Infrastructure
   • Target 9.4: Upgrade infrastructure and retrofit industries to make them sustainable, with increased resource-use efficiency and greater adoption of clean and environmentally sound technologies.
3. SDG 12: Responsible Consumption and Production
   • Target 12.2: By 2030, achieve the sustainable management and efficient use of natural resources.
   • Target 12.5: By 2030, substantially reduce waste generation through prevention, reduction, recycling, and reuse.
4. SDG 13: Climate Action
   • Target 13.2: Integrate climate change measures into policies, strategies, and planning.

3. Indicators Mentioned or Implied to Measure Progress

1. Water Savings per Unit of Production
   • The article states that using CHOOZIT® LIFT saves 3 liters of water per kilogram of semi-hard cheese produced, which can be used as an indicator of water-use efficiency (related to SDG 6.4).
2. Reduction in Energy Use
   • Energy savings related to whey treatment, storage, and transportation are implied, which can be measured to track improvements in resource efficiency (related to SDG 9.4 and 12.2).
3. Environmental Footprint Reduction
   • Reduction in environmental footprint of operations and products is mentioned, which could be measured through lifecycle assessments or carbon footprint indicators (related to SDG 13.2).
4. Product Quality Consistency
   • Maintaining high product quality despite process changes is noted, which can be tracked through quality control indicators to ensure sustainable production without compromising standards (related to SDG 12.2).

4. Table of SDGs, Targets, and Indicators

Source: businesswire.com