In a world first, Anchor releases a packaging innovation that protects the integrity of milk and cream by preventing light damage.
For the past three and a half years Anchor’s innovation team has been working on a packaging solution to combat the effects light has on the taste profiles of milk products and the result is a three layer 100 percent Light Proof™ bottle.
Craig Irwin, group marketing manager Fonterra Brands New Zealand says that Anchor has been exploring new ways to ensure New Zealanders get the best tasting milk for the past three years.
“In order to judge freshness, a lot of consumers habitually ‘sniff test’ their milk before it goes into the glass, coffee cup or cereal bowl. Research shows that around seven percent of all fresh milk is thrown out because people think it smells ‘off’. But what people are smelling is typically the result of light damage. The key insight around light damage is that even a small amount of light is enough to start the process. Packaging options such as fresh milk tetra cartons and white opaque bottles allow between seven percent to 25 percent of light through. This is enough to kick off the process of light damage, generating noticeable changes in taste within two days, and ultimately generating a failed ‘sniff test’.
“We have also observed that milk consumption is declining. This innovation is about reversing that trend and giving people more enjoyment from their milk, and, for many, a reason to reconsider drinking fresh white milk altogether.”
Fonterra Brands NZ’s innovation manager, Olaf van Daalen says the Light Proof bottle was actually the result of research into another fresh milk packaging option – a single serve product in glass and PET for the food service market where the bottles would be stored on ice.
“However, we realised the taste was terrible and we asked why. We realised it was the light effect on the milk,” Mr van Daalen says.
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We were also looking at age profiles of milk in different volumes. We realised some milk is in the supply chain for two to five days. The key things around freshness are temperature and the quality of the milk but we can’t control the light. We started to survey products and realised there was significant light effects in the trade – about a third of bottles we tested were light effected – depending, of course, on supply chain channels.
“Initially we looked to reduce visible light with a coloured bottle, which slowed down the light effects but didn’t prevent it. The milk was at risk during its shelf life by lighting,” Mr van Daalen says.
The solution is a triple layered format where the inside and outside layers are opaque white so that milk looks good and recognisable on the shelf. The middle layer is coloured black and blocks out 100 percent of light. The middle layer uses the colourant carbon black, while titanium dioxide (TIO2) is used to colour the internal and external layer. Both are approved food contact safe materials.
Anchor’s new Light Proof bottle is made from the same HDPE recyclable plastic as the existing bottle. The bottle cap has not changed and is also easily recyclable. The only change for recyclers is the new bottle is coloured plastic as opposed to clear.
At Anchor’s plant in Takanini is the only change to the production line is the blow moulding process. The dimensions of the bottle remain the same and run through the production line in the same manner as the previous packaging.
Peter McClure, managing director Fonterra Brands New Zealand says – “This innovation is great news for consumers who will now enjoy better tasting milk and cream, and it is a game-changer for the fresh milk market. Anchor has developed a way to actually protect the taste and goodness of fresh milk, which the average New Zealander consumes at a rate of about 1.8 litres per week.
”Our triple-layer, 100 percent Light Proof bottle is the most significant innovation project we have undertaken at Anchor. We have developed sophisticated new technology backed by extensive research to apply the concept of light proof packaging to fresh milk and cream for the first time in New Zealand, and as far as our innovation team can determine, in the world. Our bottles now do a better job of protecting what’s inside, and delivering milk and cream that tastes the way it was intended to before it has been impacted by light.”
Mindy Wigzell, nutritionist Fonterra Brands New Zealand says not only is milk a rich source of calcium, it also contains protein and a number of essential nutrients that are integral to the good health of New Zealanders.
“As the leaders in dairy nutrition we have a role to play in providing the best milk possible to New Zealanders. We have learned that protecting milk from light not only maintains its fresh taste, it also protects some key nutrients that are degraded by light, like vitamins A and B2. We anticipate that the greatest nutrition benefit of Light Proof may well come from people drinking more of it because it tastes better throughout its shelf-life, which has the potential to have a positive impact on the nutritional intake of New Zealanders of all ages.”
Mr van Daalen says that the taste of light effected milk due to oxidation damage leaves a tallow fatty note on the tongue and doesn’t clear the mouth right away.
“But now we have a packaging solution that protects the milk and does its job perfectly.”
