Pack-Age™ Welcome to a new age in packaging! Corstiaan Hooft June 27th, 2012
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Pack-Age™
The next generation cheese ripening.
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Traditional cheese ripening processes Natural ripened (coating)
Film ripened
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Ripened cheese Balanced mature taste High moisture loss Firm consistency Rind / crust High value
Young cheese Flat taste No moisture loss Soft Rindless Low value
Traditional cheese ripening processes Natural ripening / Coated
Barrier film O2
H2O
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H2O
Ripened cheese
Rindless cheese
Mature taste & texture
Flat taste
Crust
Soft
Mold & yeast free surface
Rindless
12-14째C / 85% RH
<6째C / 50-95% RH
young to extra old
young
wooden shelves
crates / pallet boxes
H2O
Pack-Age™ –
Breakthrough in cheese ripening
DSM Food Specialties
+
DSM Engineering Plastics
Unique position in Life & Material sciences
Pack-Age™ •
enables the needed water transmission, while maintaining sufficient oxygen barrier
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prevents outgrowth of unwanted micro-organisms at the surface
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resulting in a natural ripened cheese with mature taste and texture
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New technologies â&#x20AC;&#x201C; Chances in cheese!
Pack-Ageâ&#x201E;˘, an innovative coat for your cheese
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Control of moisture loss - experiments The experiments proved the breathable film controls the moisture loss during ripening. Tasting sessions showed cheese ripened in breathable film almost equals natural ripened cheese (dry rind, taste and texture). Undistinguishable for the consumer.
Application: â&#x20AC;˘Cost reduction compared to natural cheese â&#x20AC;˘Upgrade quality of film-ripened cheese
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Evaluation by NIZO (7, 15, 21 and 27 wks) NIZO: “The texture of the cheese ripened in Pack-Age™ bags was about the same as that of naturally ripened cheese. As far as the overall flavor was concerned, Pack-Age™ ripened cheese closely followed the naturally ripened cheese.” The film-ripened cheese finished bottom of the pile.”
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Next generation cheese ripening Pack-Age™ ripened cheese O2
H2O
Pack-Age™ ripened cheese with Delvo®Cid+ Mature taste & texture, dry rind, Mold & yeast free surface
12-14°C / 85% RH young to extra old wooden shelves Page 9
What’s in it for you? With Pack-AgeTM, the new cheese ripening solution, you can improve the balance in quality and cost of ripened hard to semi hard cheese: •More cheese by improved moisture level (reduced moisture loss) •More cheese by increased volume of commercial cheese (no cutting loss) •Reduction of labor cost •Opportunity to develop new cheeses •10% reduction on carbon footprint •
Potentially 5 – 10 % yield improvement
•With Delvo®Cid+, Pack-AgeTM controlled natural ripening in a breathable film offers the ultimate protection against yeast and mold growth Page 10
Next generation cheese ripening
Natural ripened (coating)
Film ripened
Natural ripened Pack-AgeTM
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Ripened cheese Balanced mature taste High moisture loss Firm consistency Rind / crust High value
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Young cheese Flat taste No moisture loss Soft Rindless Low value
Ripened cheese Balanced mature taste Reduced loss Firm consistency Dry rind High value
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Substantial carbon footprint reduction
• Compared to coated cheese, Pack-Age™ saves 1,320 kg CO2 per kg sliced cheese (510% CO2 reduction) • CO2 reduction per kg sliced cheese (PackAge™) = CO2 emission of 10 km car trip • Per 1 kg cheese Pack-Age™ saves ½ l milk
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Pack-Age™
Protection You Can Trust™
Natural cheese ripening in film. Learning objectives: • Perm-selective material • Increased yield in cheese ripening • Carbon footprint reduction Page 15
While making reasonable efforts to ensure that all information in this presentation is accurate and up to date, DSM makes no representation or warranty of accuracy, reliability, or completeness of the information. The information provided herein is for the informational purposes only. This publication does not constitute or provide scientific advice and is without warranty of any kind, express or implied. In no event shall DSM be liable for any damage arising from the readerâ&#x20AC;&#x2122;s reliance upon, or use of, this presentation. The reader shall be solely responsible for any interpretation or use of the materials contained herein.