Noluma’s new research shows damage to milk nutrients by light

milk and other dairy products

Light protection services and certification company Noluma International has released a new research that highlights the effect of light exposure on milk and other dairy products. The research finds that light is reponsible for the rapid degredation of nutrients in dairy. It reveals that damage to nutritional values comes from all light, including refrigerator and common retail lighting.

Noluma has conducted research, analyzed existing third-party studies and new lab testing to compile a comprehensive report on light degradation of consumer products. The report offers analysis into the extent of nutrient and sensory degradation to milk from retail light. It reveals rapid loss of key nutrients such as Vitamin D, Vitamin A and riboflavin in dairy, in some instances up to 51%.

Titled as Packaged Foods Should Be Kept in the Dark: Consumers Shouldn’t Be, the report proves that light of any kind degrades a product’s freshness, nutrition and stability, leading to faster spoiling. It shows that milk can taste or smell worse after just 15 minutes of light exposure.

Noluma President and CEO Divya Chopra said, “We’ve known for generations that light has a negative impact on food.  Similar to how clothing fades in the sun, or skin is burned, our report shows that a variety of packaged goods are negatively impacted by exposure to lighting of all kinds, and far more rapidly than the average consumer realizes.”

“Today, consumers expect more from retailers and brands than ever before, and assume their favorite products will stay fresh and contain the nutrients promised on the label, through the expiration date. CPGs have an opportunity to work with Noluma to understand how light is compromising their products, and find solutions to ensure they’re delivering on those promises,” she added.

Noluma debuted state-of-the-art patented technology earlier this year that measures packaging’s ability to protect contents from light damage with more accuracy and efficiency than existing methods. Noluma scientists use a known marker ingredient in the contents of test package, exposing it to intense light that replicates two weeks of exposure in just two hours. This testing allows manufacturers to better understand the vulnerabilities of their packaging and work with Noluma to design packaging that better blocks the degradation of nutrients, taste and efficacy from light exposure.

The extent of damage to the marker correlates with the change in that product’s freshness, nutrients effectiveness, and overall quality. The result is an LPF or light protection factor determined using an algorithm and assigned to each packaging based on the contents it protects.  Noluma then uses these learnings to guide the customers in their design of packaging for optimal light protection. Companies who meet the gold standard for reaching the optimal point of light block at which contents are least affected, can add the Noluma™ logo to their packaging, certifying that packaging achieves the best scientifically possible protection from light damage and ensuring that what’s inside has the quality, freshness, nutritional elements, potency and sensory qualities promised to consumers.

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