new milk packaging is intended at keeping milk fresher for longer duration. this innovative triplelayered "lightproof"&39 anchor milk bottles are now offered to customers across the country. fonterra mentions that its innovative anchor triplelayer bottle was the primary fresh milk packaging in new zealand that had 100 percent light proof feature. even small levels of "lightstrike" caused degradation in milk, making it less nutritional and resulting in poor taste, fonterra mentioned. around 2800 of the innovative triplelayer bottles were distributed in taranaki. however, not all stores would have access to those innovative bottles yet. barista trainer and ozone coffee bean store manager stephanie noble mentioned, last week, an anchor sales agent visited the king st bean store to inform the team regarding the advantages of the new packaging. ms noble mentioned the new anchor milk lightproof bottles kept the milk fresher, helping preserve the creamy flavour. ms noble mentioned that it&39s all regarding flavour and the depth of flavour a customer get so it has a heavier, creamier body. despite changes in packaging, there was no difference in price of the product. ozone provided its milk from anchor as it was all the time delivered on time and fresh, she said. deb matthews, new plymouth pak &lsquon save fresh food manager, mentioned the innovative packaging was the most thrilling milk innovation she had witnessed in her 25 years&rsquo career in the industry. only pak &lsquon save had revamped packaging for dark blue anchor milk. by the end of the week, the full anchor series should be on the shelves and tastings would be in store by next week, she said. ms matthews, who was not a hardcore milk drinker, talked regarding the flavour of the milk in the new packaging. she said that it is really sensational and lovely milk. she also said that the flavour was entirely different to what milk drinkers would be used to as there is a huge taste difference. the fonterra website states packaging like white opaque bottles permitted only 7 per cent to 25 per cent of light through. fonterra explained that, similar to how sun has an impact on our skin, light reacts with nutrients in milk like energy releasing vitamin b2and vitamin a. this process starts to degrade the nutritional benefits and fresh taste of milk. the outside and inside layers are opaque white. however, the middle black layer is the game changer it blocks out 100 per cent of light. baristas observed a clear difference with the frothing performance of anchor light proof, fonterra mentioned. lightdamaged milk enclosed augmented levels of freefatty acids that interfered with frothing, it said. source of information httpwww.stuff.co.nztaranakidailynewsnews8524474milktasteseeninadifferentlig…
