Cheese is one of the most aromatic, flavoursome and textured dairy products. In addition, it is a type of food that can be included in a wide variety of diets. Cheese provides a large number of benefits, being a source of vitamins A and D, and helping the body absorb calcium and maintain strong bones. It is not, therefore, surprising that exports in this industry have multiplied by 2.6 in recent years, according to various sources, generating great benefits for the sector. So, what are the best preservation options for this product and what characteristics should cheese packaging have?
Here at SP Group, we want to share some of the basic characteristics that this type of packaging must have to maintain all its qualities.
THE IMPORTANCE OF PACKAGING FOR CHEESE
One of the most relevant aspects when it comes to marketing a product is the packaging, and cheese is no exception. Cheese packaging must be able to retain all the product’s flavour, consistency, aroma and texture. Likewise, it must be able to extend its shelf life as long as possible while protecting it from contaminants. All these functions are essential if the product is to maintain that ‘first day’ freshness over time.
As well as those qualities already mentioned, there are other preservation needs depending on the type of cheese sold. For example, cream cheeses do not need the same kind of preservation as cured cheeses or cheeses in oil. Some need air to be eliminated, or vacuum-packing, while others need all moisture to be removed. When faced with different products, it is necessary to have different types of packaging formats that adapt to the wide variety of products on the market; from zippered bags for grated cheese, to flowpacks for block cheeses or vacuum packaging.
As well as the preservation needs, there are also other needs related to the usability of the packaging and its ability to preserve the cheese once opened. In this regard, there are many formulas, such as zipper sealing or resealable trays, which can be closed several times after opening. The ideal option would be to have several packaging models that allow the consumer to choose which option they prefer.
PACKAGING MODELS TO PRESERVE CHEESE
There are many models of cheese packaging on the market. Although the main objective of all of them is to preserve their food contents for as long as possible and isolate them from the outside, each type of cheese container has its own distinct features.
However, one quality that we are committed to at SP Group and that should be a pillar of the industry is that of developing sustainable packaging, with containers that are 100% recyclable.
R-CLOSING HB EFFICIENT + RPET
This plastic packaging for cheese is the perfect option for preserving cheese slices or portions. One of its main qualities is that it allows the container to be opened and closed multiple times after opening, allowing great product preservation. Likewise, this packaging provides a great barrier against aroma and is completely airtight.
Furthermore, the sustainability of this cheese packaging is guaranteed thanks to the fact that its tray is made with 100% post-consumer recycled material. Likewise, the <1 density of the top film makes it very easy to separate during the recycling process.
This container is made from PE multilayer film. This material makes it highly sustainable since PE is recyclable. PE ECO is also one of the most convenient options for the consumer in terms of cheese packaging, since its PE zipper-type closure makes it possible to reseal the packet. It is an excellent option that combines optimal food preservation with great flexibility in terms of consumption.
THERMOFORMABLE FILMS FOR VACUUM PACKING
This type of packaging is ideal for wedges of cheese. As it is transparent, both the end consumer and the company are able to see the product and check its quality and that nothing untoward has occurred during its preparation. In addition, vacuum packing will considerably lengthen its shelf life.
This packaging also has a very good sealing range and is sturdy enough to resist perforation. The thermoformable cheese film for vacuum packing has a coextruded semi-rigid structure of polyamide and polyethylene that optimises the manufacturing process.