DTRI soft cheese or “kesong puti” is a fresh, unripened soft cheese prepared by concentrating the protein, fat, some vitamins and minerals of milk, usually through enzymatic milk coagulation and natural draining of the resulting curd.
On a per weight basis, soft cheese or DTRI “Kesong Puti” contains 5 times more protein and milk fat than fresh milk.
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To address this end, local food and beverage manufacturers and processors need to keep updated on the latest technological trends in the global F&B arena. With the objective of providing a venue for suppliers of world-class F&B manufacturing equipment and technologies to present their products and services; and local F&B manufacturers and processors 
It’s easy to start a business processing raw meat into sweet pork or tocino and then selling it for profit. You may consign your product with dealers, canteen operators, caterers, and grocery stores.
Tapa is a meat viand typically made from thinly-sliced beef (tapang baka), and served with rice and egg in the much-loved tapsilog. It is marinated with a mildly sweet sauce, suited to the Pinoy palate, and is a favorite in eateries all over the country.
A quick look at supermarket aisles should be enough to tell you that Filipinos love sardines. This popular type of fish is found in large schools in the open seas, with the smallest being 5-7 inches in length. Sardines often come bottled, canned immersed in tomato sauce, etc. but the one variant that has deep roots in our country is the Spanish-style sardines — flavored with ingredients, such as carrots, oil, and peppercorn.
Fruit preserves are any fruit that has been traditionally prepared using pectin and sugar to aid in long-term storage. Generally, jam contains both the fruit juice and pieces of flesh, while jelly is simply solid fruit juice made firm through the use of pectin, a natural product made from apples. The most common fruits used to make jam are strawberry and grape, although berries, citrus fruits, and mint are also gaining popularity.
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