Sealed Air has developed a unique soft vacuum packaging system with continuous flow to help cheese processors optimise product quality and improve sustainability.
The revolutionary CRYOVAC® brand SVS45 uses up to 50% less energy compared to systems delivering similar levels of outputs, whilst also improving packaging speeds and better preserving 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, while the cheese remains exposed to atmospheric pressure and is packaged in a continuous motion to achieve high throughput.
Peter Thuerig, Director of Food Packaging Equipment at Sealed Air, explains: “The technology and patented design of CRYOVAC® brand SVS45 are completely new to market and game-changing for cheese producers and processors. The soft vacuum completely removes air, without damaging a cheese’s porous structure. This better protects quality and flavour, also 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.”
The innovative system uses around ten times less compressed air than traditional vacuum systems, reducing energy consumption. Sustainability is further enhanced through the use of Sealed Air’s range of different CRYOVAC® brand materials such as shrink bags, tubing and CRYOVAC® brand OptiDure™ bags.
Aldo Galbusera, Marketing Manager EMEA Cheese & SPM at Sealed Air, adds: “Thermoforming materials typically used for packaging standard Euroblock cheeses weigh 71 grams. CRYOVAC® brand SVS45 is designed for Sealed Air shrink bags, which weigh less than half of this – 32 grams. This enables cheese processors to significantly reduce material usage per pack and save hundreds of thousands of tonnes of carbon dioxide.”
CRYOVAC® brand SVS45 can be used to vacuum and seal hard and semi-hard cheeses, ranging in size from standard 500 gram formats to larger blocks weighing over 25 kilograms. The fully automated system can package between 10 to 40 cheeses per minute.
Aldo Galbusera concludes: “While cheese makers 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. 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.”
Innovations in Food (& Beverage) Processing & Packaging is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52