New packaging delays dairy corruption

It is reported that a new oxygen absorber has been developed to help dairy processors and cheese makers better protect their products from spoilage. The purpose of developing this new type of packaging is to naturally maintain the shelf life of dairy products and the quality of cheese without adding additives or preservatives.

This new type of packaging ensures the taste and color of the food by removing oxygen from the inside of the packaging. This package can be used to package cheese, yoghurt, and sour cream. It can protect other dairy products from spoilage, mold growth, and oxygen consumption.

Consumers nowadays prefer to choose foods without additives. This antibacterial packaging is a very good choice for food manufacturers because its additive-free characteristics can appeal to consumers.