Sealed Air delivers “revolutionary” cheese vacuum packing with energy and quality optimizations
15 Oct 2020 --- Sealed Air is unveiling a unique soft vacuum packaging system with continuous flow to help cheese processors optimize product quality and make 50 percent energy savings compared to systems delivering similar outputs. The fully automated system can package 10-40 cheeses per minute.
The “revolutionary” Cryovac brand SVS45 improves packaging speeds and preservation of cheese structure, texture and taste.
Cryovac brand SVS45 combines a differential pressure vacuum with controlled pressure hot sealing. The technology uses just the right amount of energy to extract air from the pack. Meanwhile, the cheese remains exposed to atmospheric pressure and is packaged in a continuous motion for high throughput.
“The technology and patented design of Cryovac brand SVS45 are completely new to market and game-changing for cheese producers and processors,” says Peter Thuerig, Sealed Air’s director of food packaging equipment.
“The soft vacuum completely removes air, without damaging a cheese’s porous structure. This better protects quality and flavor [and] enhances the final packaged appearance of the cheese, meeting customer expectations.”
“These benefits are all achieved without a traditional vacuum chamber, which is far from ideal for packaging sensitive products such as cheese.”
Reduced energy consumption
The Cryovac system uses around ten times less compressed air than traditional vacuum systems, reducing energy consumption.
The environmental credentials are enhanced further through Sealed Air’s range of different Cryovac brand materials, such as shrink bags, tubing and Cryovac brand OptiDure bags.
“Thermoforming materials typically used for packaging standard Euroblock cheeses weigh 71 g. Cryovac brand SVS45 is designed for Sealed Air shrink bags, which weigh less than half of this – 32 g,” explains Aldo Galbusera, Sealed Air’s marketing manager EMEA cheese & SPM.
“This enables cheese processors to significantly reduce material usage per pack and save hundreds of thousands of tonnes of carbon dioxide.”
In August, Sealed Air introduced chlorine-free vacuum shrink bags to help food processors and retailers improve food safety and advance the circular economy.
The Cryovac brand OptiDure Bags (ODF4005) are made from a carefully selected range of resins delivering a highly protective chlorine-free EVOH barrier to extend shelf life, reduce waste and safeguard food during distribution, storage and retail.
Fully automated system
Cryovac brand SVS45 can vacuum and seal hard and semi-hard cheeses, ranging in size from standard 500 g formats to larger blocks weighing over 25 kg.
“While cheesemakers generally prefer to use soft vacuum systems to protect the texture and flavor of the cheese, they have to compromise in terms of efficiency and productivity,” continues Galbusera.
“Sealed Air has invented a completely new system, which means they no longer have to make that choice. The Cryovac SVS45 brand increases performance, protects product integrity and enhances brand perception by maintaining taste and improving product aesthetics and sustainability.”
Cheese packaging circularity
Packaged cheese is as popular as ever. The USDA Economic Research Service (ERS) highlights that US dairy consumption has hit a “rate never seen before,” driven by strong domestic demand for cheese. However, flexible plastic cheese packaging typically goes unrecycled.
Suppliers are exploring options to keep cheese packaging off the single-use waste mountain through recyclable-by-design packaging innovation, material reduction and closed-loop recycling programs.
In September, a Tesco supermarket trial in collaboration with Sealed Air demonstrated that soft plastic could be continuously recycled into food-grade cheese packaging.
In August, Sealed Air signed an agreement with advanced chemical recycling technology company Plastic Energy to transform how packaging is viewed and eliminate waste.
By Joshua Poole
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