The new product specification for Ricotta di Bufala Campana PDO has been finally approved. Thanks to the changes that have just come into force, light and lactose-free versions are thus born. The two new variants can now be placed on the market.
“We have made our Ricotta di Bufala Campana PDO more modern and in step with consumer needs. This product is experiencing significant growth both in terms of popularity and as a high-end ingredient for restaurants and pastry shops,” says Benito La Vecchia, President of the Protection Consortium.
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Two new versions will now be introduced on the market. The first with a lower fat content than the traditional version, and the other is lactose-free to allow consumption by the lactose intolerant. New techniques for cooling and packaging buffalo ricotta have also been included in the specification, to extend the product’s shelf life.
“The changes complete the market offer without entailing any organoleptic and substantial changes in the quality and characteristics of Ricotta di Bufala Campana PDO,” says La Vecchia. “A new phase begins, full of opportunities that will further contribute to a greater spread of our product and a growth in production volumes,” La Vecchia says.