DSM introduces Pack-Age

18 Mar 2016

Producers of specialty cheeses such as Raclette, Comté and Cantal, can benefit from increased shelf life and more flexibility in their logistics, according to DSM, who have introduced Pack-Age - a moisture-permeable cheese membrane.

Producers of specialty cheeses such as Raclette, Comté and Cantal, can benefit from increased shelf life and more flexibility in their logistics, according to DSM, who have introduced Pack-Age - a moisture-permeable cheese membrane which can be used to pack and preserve natural crust cheeses. Compared to traditional paper bags and (micro-perforated) barrier films, the cheese crust quality is said to be maintained for longer, resulting in less cheese waste and creating new exporting opportunities.

The specific permeability of Pack-Age is claimed to prevent sticky or slimy cheese surfaces, off-flavours and off-taste throughout shelf life. According to DSM, the crust is one of the main characteristics consumers value in natural crust cheeses and its appearance influences consumer preference. Maintaining crust quality, as well as organoleptic properties, extends the shelf life of these cheeses. With Pack-Age, DSM says that an extension of three to dix weeks can be achieved depending on the cheese type.

Increased shelf-life opens up markets outside Europe, such as the U.S., DSM believes, where the demand for these specialty cheeses is rising. Not only companies that are exporting cheese benefit from the extended shelf life and improved crust quality; also, says DSM, retailers can keep the cheese for longer on their supermarket shelves. Furthermore, the company goes on, seasonal cheese producers (such as Raclette cheese producers) benefit as they can add more flexibility in their production because they can keep their cheese for longer on stock.

Pack-Age is described as a clean-label solution that improves crust quality and avoids unwanted growth of micro-organisms on the cheese. The moisture-permeability membrane properties limit cheese weight loss during the maturation process as well as during stock management and transport, while maintaining organoleptic properties and crust quality. Pack-Age – a patented technology – is said to contribute to a more sustainable cheese production in which less cheese is wasted and specialty cheese becomes available for more consumers all over the world.