Pack-Age®: Increasing sustainability in cheese production
Manufacturers and consumers alike are attaching increasing importance to sustainability in food production. DSM’s Pack-Age® makes an innovative and valuable contribution in the field of cheese manufacture. Pack-Age is a moisture-permeable, breathable membrane that protects against the growth of mold during natural ripening, thus ensuring the quality and freshness of the cheese that reaches consumers.
Pack-Age also offers sustainability benefits. As it eliminates the need for a traditional crust, a portion of the cheese is no longer lost when the crust is removed before the cheese is eaten. This reduces food waste. Pack-Age also facilitates a more homogeneous drying process, which means that more cheese is produced in the first place. If all naturally ripened Gouda & Parmesan cheeses were ripened with Pack-Age, 3.6 billion liters less milk would be required for producing the same amount of cheese, 200,000 tons less cheese would be wasted, 100,000 tons more cheese would be available for consumption, and there would be €200 million more profit to share throughout the value chain.