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Dairy Product Processors

Clean the Sky - Positive Eco Trends & Breakthroughs

The 'Cheese Chopper' Works to Slice, Shred and Store Cheeses

— May 21, 2020 — Art & Design
The 'Cheese Chopper' is a handy kitchen gadget for use with various cheeses and dairy products to help increase freshness, while also making processing far easier.

The unit works by having up to two pounds of cheese positioned inside before being sealed for storage to keep it fresher for longer. The system can then be removed from the fridge and positioned on a countertop to easily slice and shred the cheese without having to make any physical contact with the food for a more hygienic experience.

The 'Cheese Chopper' helps to save chefs money by eliminating the need to purchase pre-sliced or pre-shredded cheeses that can also be mixed with anti-clumping agents. The unit is suited for buying cheese in bulk to further save users money in the long run.
Trend Themes
1. Kitchen Gadgets for Food Processing - The 'Cheese Chopper' is a convenient kitchen gadget that simplifies the processing of cheeses and dairy products, presenting opportunities for innovative tools for other food processing tasks.
2. Hygienic Food Preparation - The 'Cheese Chopper' eliminates the need for physical contact with the food, paving the way for other hygienic food preparation devices and techniques in the culinary industry.
3. Cost-effective Food Processing - The 'Cheese Chopper' reduces expenses by enabling users to buy cheese in bulk, highlighting the potential for cost-effective food processing solutions.
Industry Implications
1. Kitchen Appliance Manufacturing - The 'Cheese Chopper' showcases the demand for innovative kitchen appliances, inspiring opportunities for manufacturers in the industry.
2. Food Packaging Solutions - The 'Cheese Chopper' emphasizes the importance of efficient food storage, opening doors for disruptive innovations in food packaging and preservation.
3. Culinary Education and Training - The 'Cheese Chopper' introduces a hygienic food preparation method, suggesting the need for updated culinary education and training programs in the industry.
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