Bridge Cheese’s Monica Chauhan explains how the award-winning commercial cheese and dairy specialist is driving innovation in the industry, putting new product development and an innovative, flexible response to clients’ needs at the top of its agenda.
For a product steeped in tradition, the pace of change in the UK cheese industry is quite astonishing.
Much of that change is driven by consumer demand, with changing tastes and attitudes to convenience and versatility shaping the future of a market which is estimated to grow to £4.5bn by 2028.
And it’s not just at the artisan end of the market that innovation is key. The wider commercial market is subject to just the same changing consumer demands as small-scale producers, and it is vital that we continue to develop new products and solutions to meet these changing needs.
Here at Bridge Cheese we are introducing a new pilot line to ensure we can always respond to our clients’ requests. Being flexible and responsive – as well as prioritising quality and consistency – is part of our DNA, and a significant factor in our five-year growth from start-up to a business with a £30m turnover.
It’s the reason we are creating a new product development team to stay at least one step ahead of the market and cater for clients as they seek to bring new products to market.
Here’s where we think innovation will prove to be crucial over the coming months:
Heat Resistant Cheese
American style snacking is still very much part of the trend, but you need a purpose-made heat resistant cheese to bring out the best in your snacks.
We’ve developed high-quality mature cheddar and Red Leicester options which are perfect for food manufacturers developing snacks for this fast-growing market.
They are ideal for manufacturers looking to produce spicy nacho cheese nuggets or create popcorn chicken with a cheesy centre, just to name a couple.
Smoky Mexican Blend
We have released a smoky Mexican cheese blend to fit perfectly with the barbeque flavours of the summer time and which is just perfect for loaded fries, nachos and pizzas.
After a few years out of the spotlight, Mexican flavours are back and right on trend. From cheddars with jalapeno to medium fat hard cheeses to top off a spicy creamy sweetcorn or add an extra flavour note to wraps or burritos, it’s going to be one of the great tastes of summer.
Looking at what customers are using cheese for, in different seasons, is key to keeping our sector interested.
Eating Healthy
Healthy eating never goes out of fashion, but spurred on by sustainability concerns, more people than ever are looking to include vegetables and pulses in their diet in 2024.
A tasty mature cheddar adds zing to lentil casseroles or a vegetable lasagne, plus cheese is also a good way to add protein as well as flavour.
Sustainability
Consumers are increasingly keen to support producers who demonstrate a commitment to protecting the environment – and it’s an issue which is only going to get more important over the coming years.
It’s been common practice in the dairy industry to discard PPE after just one use – meaning huge amounts of protective equipment gets dumped in landfill every year.
Here at Bridge Cheese we are pioneering a project to reuse our PPE whenever possible to ensure we cut our carbon emissions and reduce waste.
We now reuse or recycle everything we can in our production facility on a weekly basis. Our partner company, Staysafe PPE, uses ozone in their washing systems to kill bacteria and remove pathogens in cold water so they can clean all our clothing, from lab coats to hi vis wear.
We are also looking to develop second lives for as much of our equipment as possible. For example, hi vis jackets can be unbranded and donated to charities or good causes, such as litter picking groups or community gardens. Safety shoes and hard hats can also be donated to charities like Cycle of Good, which works with a network of organisations in Malawi.
Quality, quality, quality
Whatever the current trend, quality will always be key. Recognition of Bridge Cheese’s phenomenal success story was affirmed in July 2023 when the company won six trophies at the renowned International Cheese Awards – the Oscars of the dairy industry. This included gold awards for two of its grated cheese products and one for its cheese ropes, used for stuffed crust pizzas, which Bridge Cheese makes in-house.
The quality and consistency of our products is something we are really proud of, so for a panel of judges to validate that was an amazing feeling.
Cheese is such a versatile ingredient and the way it’s used in food manufacturing and food service is changing all the time. As a trusted partner to these industries, we have to keep our finger on the pulse and ensure we offer expert advice on the latest trends and that our offer matches the demands of our customers and theirs.
So while we have a formidable range of standard, off-the-shelf products, our USP has always been our bespoke cheese offer. That won’t change, and neither will our commitment to innovation.
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