MAP comes to dairy

Described as “the first application of modified-atmosphere packaging technology in a dairy product,” a 6.5-oz whipped cheese product from New Holland, PA-based BC-USA was the subject of a feature story in our February issue of 1995, year two of Packaging World’s existence.

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Peter Ouwerkerk, Engineering and Development Manager at the subsidiary of France’s Bongrain Soparind Groupe said this at the time: “Some dairy packagers minimize residual oxygen by blowing nitrogen into or across the container to displace oxygen, but they don’t remove it first and then back flush as we do.” A six-up system from Orics Industries was the machine used to fill the package.

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