Only 100% light proof packaging protects milk from light damage, and the Anchor triple layer bottle is the only fresh milk packaging in New Zealand that is 100% light proof1.
The damage caused by light-strike causes taste degradation even at very low concentrations. Therefore, even low levels of light exposure can cause poor taste. And, once present, it will only ever get worse2.
Packaging options including our own tetra cartons, as well as coloured plastic, such as white opaque bottles, allow 7% to 25% of light through. This is enough to kick off the process of light damage – it’s an all or nothing process3.
In the UK, a very similar fresh milk market to New Zealand, research showed around 7% of fresh milk is thrown out because people think that it has gone off, which equates to about 30 million litres in a New Zealand context4. But, the “off” smell is likely related to light damage.
The taste and goodness of milk are degraded by both heat and light5. Refrigerated transport has addressed the problem of heat throughout the journey from grass to glass, and now Anchor has solved the problem of light damage, producing New Zealand’s only 100% LIGHT PROOFTM bottle for fresh milk and cream thanks to our innovative triple-layer technology.
Similar to how sun impacts your skin; light reacts with nutrients in milk like vitamin A6 and energy releasing vitamin B27, a process that begins to degrade the fresh taste and nutritional benefits of milk.
Packaging Innovation:
Anchor’s triple-layer bottle is the only 100% LIGHT PROOFTM bottle for fresh milk and cream.
The key to our innovation is adding two more layers to the existing single layer bottle, while ensuring the bottle is still light weight and easily recyclable.
Triple layer packaging has been used to protect UHT or “long life” milk in Europe but until now, technology has not been developed to produce a multi layered, lightweight bottle with a handle.
The inside and outside layers are opaque white so that our milk looks good and recognisable on shelf. The middle layer is the game changer – coloured black, it blocks out 100% of light.
The new LIGHT PROOFTM bottles are of a similar weight to the existing ones which they will replace. The lightness of the bottles in the three layer format makes it unique and not easy to replicate, especially with respect to our more complex bottle designs.
The middle layer uses the colourant carbon black, while titanium dioxide (TIO2) is used to colour the internal and external layer. Both are approved food contact safe materials.
Anchor’s new LIGHT PROOFTM bottle is made from the same HDPE easily recyclable plastic as the existing bottle. The bottle cap has not changed and is also easily recyclable. The only change for recyclers is the new bottle is coloured plastic as opposed to clear. We have engaged with local councils and recyclers to educate them around .this new innovation
The recyclable bottle can be reused within New Zealand to create things such as Fonterra Milk for Schools’ recycling bins, which are made from 60% recycled milk bottle content.
In addition to reusing milk bottle content, we’ve worked hard to refine the wastage of plastic during the manufacturing process.
Tasting the Difference:
In a recent study, seven out of ten people preferred the taste of light protected milk even though the milk going into the bottle hasn’t changed8.
In an in-home trial with Kiwi families, we tested whether taste was enough for 250 people to buy Anchor light proof milk on a regular basis. Our feedback was very encouraging, with 63% voting in favour of repeat purchase.
Light protected milk also lets coffee shine. Blind taste tests revealed that seven out of ten baristas and seven out of ten consumers preferred the taste of light proof milk in coffee9.
The performance of milk in LIGHT PROOFTM bottles outdid standard milk for frothing as well as the taste. Light damaged milk actually contains increased levels of free-fatty acids that interfere with frothing. Baristas observed a noticeable difference with the frothing performance of Anchor LIGHT PROOFTM milk.
We had feedback from leading coffee houses that not only did the coffee taste smoother and fresher, but the performance of light proof milk actually superseded standard milk.
Anchor’s light proof milk tastes as fresh across its shelf life as it did on the day it was poured into the bottle10.
Nutrition:
Kiwis drink an average of 1.8 litres of milk per week per person11. Anchor has developed a way to make that milk taste even better and maintain all its nutritional benefits, without touching the milk.
By blocking out light, we’re locking in the fresh taste and protecting some of the nutrients in milk such as vitamins A12 and B213, which are degraded by light.
The greatest potential nutritional benefit of Anchor’s new light protected milk may come from the fact that it now tastes better, so people may drink more of it! Around 60% of adults14 and 65% of kids15 in New Zealand don’t consume enough dietary calcium. When you consider the important role milk plays in the Kiwi diet due to the range of essential nutrients it contains, this innovation has the potential to have a positive impact on the nutritional intake of New Zealanders of all ages.
A 200mL glass of milk provides around 25% of your daily needs for energy-releasing vitamin B2. With our new innovation, vitamin B2 levels are maintained for the duration of the shelf life, rather than dropping off over time as it is exposed to light16.
FOOTNOTES
1 The samples were tested for diffuse spectral transmittance by the Measurement Standards Laboratory of New Zealand a division of Callaghan Innovation Research Limited, March 2013
2 FRDC, Feb 2011. “Light Induced Changes in Flavour, Taste, Volatiles and Riboflavin Content of Anchor Milk”
3 The samples were tested for diffuse spectral transmittance by the Measurement Standards Laboratory of New Zealand a division of Callaghan Innovation Research Limited, March 2013
4 WRAP research as cited in The Industry Council for Packaging and the Environment, May 2011. “Why products are packaged the way they are”
5 FRDC, Feb 2011. “Light Induced Changes in Flavour, Taste, Volatiles and Riboflavin Content of Anchor Milk”
6 S. Carson, Nutrient Profiling of Anchor Milk in response to light exposure, March 2013
7 FRDC, Feb 2011. “Light Induced Changes in Flavour, Taste, Volatiles and Riboflavin Content of Anchor Milk”
8 Compared to milk exposed to 2000 Lux white fluorescent light, 24 hours. FRDC, Feb 2011. “Light Induced Changes in Flavour, Taste, Volatiles and Riboflavin Content of Anchor milk”
9 Research conducted by Fast Forward with New Zealand Baristas and Café owners from both chain and independent cafes in October 2012.
10 FRDC, Feb 2011. “Light Induced Changes in Flavour, Taste, Volatiles and Riboflavin Content of Anchor Milk”
11 WRAP research as cited in The Industry Council for Packaging and the Environment, May 2011. “Why products are packaged the way they are”
12 S. Carson, Nutrient Profiling of Anchor Milk in response to light exposure, March 2013
13 FRDC, Feb 2011. “Light Induced Changes in Flavour, Taste, Volatiles and Riboflavin Content of Anchor Milk”
14 A Focus on Nutrition: Key findings of the 2008/09 New Zealand Adult Nutrition Survey. University of Otago and Ministry of Health, 2011
15 Food and Nutrition Guidelines for Healthy Children and Young people. Ministry of Health, 2012
16 FRDC, Feb 2011. “Light Induced Changes in Flavour, Taste, Volatiles and Riboflavin Content of Anchor Milk”
Source: Fonterra