Ensuring product safety in dairy packaging: challenges and solutions

Credit: LC Packaging

The figures don’t lie. According to the UN, around 14% of all food produced globally is lost between harvest and retail. This presents significant sustainability challenges and valuable financial losses. At the same time, maintaining food safety and nutritional integrity during storage and transportation is paramount – especially for highly sensitive products such as dairy ingredients and infant formula. Producers must therefore mitigate any risk of consumer distrust caused by product degradation at any stage of the supply chain.

The Oxygen Factor: Friend or foe in dairy preservation?

Preserving the quality of dairy ingredients and infant formula presents a number of challenges. As with any other food ingredient, moisture levels have an impact on product quality. However, one of the most pressing concerns is controlling exposure to oxygen. When dairy powders come into contact with atmospheric oxygen, the unsaturated fats in the product can oxidise rapidly. This oxidation process can lead to a decline in nutritional quality, undesirable off-flavours, and rancidity. However, when oxygen is present at extremely low concentrations, it plays a beneficial role in maintaining the product’s colour, aroma and flavour.

How MAP extends shelf life and prevents waste

So, how can producers safeguard the integrity of dairy ingredients and infant formula, ensuring they remain in optimal condition? One effective solution is the use of FIBCs, or big bags, equipped with Modified Atmosphere Packaging (MAP). It helps to prevent high-value dairy powders from spoiling before they even reach the market.

To establish a Modified Atmosphere within an FIBC, a special inner liner with barrier properties and a valve is required. By introducing gases such as nitrogen into the liner, the oxygen level is reduced, thereby preserving production quality and significantly extending shelf life. Furthermore, when a specially designed membrane is integrated into the valve, internal conditions can be measured without perforating the liner. This way, the liner stays in perfect shape. By using FIBCs with MAP, producers benefit from full control over product safety, consistent product quality and taste, lower total cost of ownership (TCO) through maximised shelf life, and a significant reduction in food waste.

Discover dairy packaging innovations at Dairy Industries Expo

At the upcoming Dairy Industries Expo, Royal LC Packaging will showcase its MAP solution for FIBCs. In addition, we will unveil an exciting new innovation designed to further enhance product safety: the Box Liner.

Would you like to learn more? Visit Royal LC packaging at Booth 22 this October!