Shedding Light on Tasty Dairy Products

While ultraviolet or fluorescent lights create bright and attractive grocery-store display cases, they also encourage the development of off-flavors in milk-based items. Efforts to maintain product quality often involve protective packaging and/or the inclusion of antioxidants. Wild Flavors, Inc. introduces a new option, LightShield™ Technology, a patent-pending, ingredient-based technology that prevents the formation of light-activated flavors (LAF) in dairy-based products.

LAF in dairy items generally result from either lipid oxidation or riboflavin-catalyzed degradation of the milk amino acids, i.e., photo-oxidation of methionine to methional. Typical dairy product packaging, including HDPE (translucent milk jugs), cardboard and plastic with shrink sleeves, does little to keep out light and prevent the problem. Specialized packages, such as highly pigmented containers with built-in UV barriers, often restrict graphics and package flexibility while increasing costs. Antioxidants, like ascorbic acid, have limited effectiveness and might even introduce additional off-notes.

“Our new LightShield Technology is based on a blend of ingredients that prevent the light-activated reaction, resulting in fresher-tasting dairy products,” states Kim Gray, Ph.D., principal scientist, technology and innovation. “Processors can now extend flavor shelf life while using any form of packaging.” The easy-to-use powder is water-soluble, heat-stable and effective in both high- and low-acid products. Kosher and 95/5 organic compliant, the ingredient system does not contribute any flavor or alter end-product attributes, such as texture. Suggested use rates are nominal, typically 0.1% to 0.5%. Label declaration is in progress, with the company working closely with the International Dairy Foods Association, Brussels, Belgium, to ensure regulatory compliance.

Useful in wide-ranging applications, the technology entails a unique blend of components for specific dairy products. “We have thus far developed systems that prevent the formation of off-flavors in yogurt, smoothies, cottage cheese, sour cream, fluid milk, flavored milk, and milk and juice beverages,” says Gray. “In a study involving a dairy and juice drink, unacceptable notes were detected in the control after about one week, while the sample made with LightShield Technology was still satisfactory at 60 days.”

In addition to high-quality flavor, the ingredient provides several marketing and distribution advantages. By removing the need for protective packaging, it makes more-interesting and creative graphics and containers possible, such as consumer-appealing see-through packages. With product maintaining a fresher taste as the expiration date nears, there is less need to pull dairy items early for deteriorated flavor. The supply chain can become more efficient as product is shipped less often or for longer distances.

Wild Flavors, Inc.
1261 Pacific Avenue 
Erlanger, KY 41018 
Phone: 859/342-3674 
Fax: 859/342-3608 
Website: www.wildflavors.com