MBM Innovations teams up with dsm-firmenich on vacuum packaging solutions

GERMANY – MBM Innovations has partnered with dsm-firmenich to combine its VSM vacuum packaging technology with dsm-firmenich’s high-performance maturation membrane, Pack-Age, to improve the cheese maturation while cutting costs for producers and consumers.

Traditionally, semi-hard and hard cheeses like Gouda, Tilsiter, Havarti, and Manchego require multiple coatings of polyvinyl alcohol (PVA) during maturation.

This protective layer must be renewed several times before being manually removed, a labor-intensive process often resulting in product loss.

The collaboration between MBM and dsm-firmenich aims to replace this method with a more efficient and eco-friendly solution.

The VSM technology and Pack-Age membrane together foster optimal conditions for cheese maturation, reducing waste and improving product quality.

“The Pack-Age membrane contributes to sustainable cheese production by preventing 5–10% of cheese loss during maturation and processing, especially when removing the traditional cheese coating before slicing,” explains Sabrina Mayer-Mai, MBM’s strategic marketing lead.

Mark ten Cate, the product application expert at dsm-firmenich, highlights that cheese producers typically lose between 3–10% of their production due to damage and moisture loss during natural maturation.

Producers can avoid removing protective coatings by using the Pack-Age membrane, cutting product loss by up to 7% compared to traditional PVA treatments.

“Thanks to the breathable Pack-Age membrane, we reduce food waste and conserve valuable resources like milk, water, and energy. This innovation simultaneously enhances the quality of the cheese,” Cate notes.

In addition to its environmental benefits, the membrane delays the growth of unwanted mold and yeast. Once the cheese has matured, the membrane can be easily removed and recycled, further contributing to sustainability.

MBM and dsm-firmenich emphasize that their solution allows dairy producers to yield up to 10% more cheese from the same amount of milk, boosting profitability.

The natural maturation process facilitated by the membrane enhances the cheese’s flavor, while reduced human handling lowers contamination risks.

Taste tests reveal that cheese matured with Pack-Age delivers the same flavour and texture as naturally matured cheese but with a more sustainable production process.

MBM’s VSM technology, which is suitable for various cheese formats including round, square, and stick shapes, offers additional energy savings.

CEO Bernd Mayer points out that the VSM system uses 36–50% less energy than comparable vacuum systems.

MBM and dsm-firmenich will present their innovations, including machine concepts and Pack-Age, at FachPack 2024 in Nuremberg, Germany. As interest in naturally ripened and sustainably produced food grows, Mayer-Mai anticipates strong demand for their solution in the coming months.

“Consumers are increasingly seeking natural, sustainably produced, and packaged products, in addition to offering a great taste experience,” Mayer-Mai concludes.

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