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Anchor LIGHT PROOF Bottle

Milk is part of a healthy diet, and all milk starts off full of goodness.


In addition to being high in calcium, milk contains vitamin A which supports healthy vision and immunity, as well as vitamin B2 to help sustain energy levels. However, being exposed to just two to four hours of light (even artificial light) can start to damage these vitamins (1,2), and milk can be subjected to a lot of light – in the factory, the cool store, the shop – long before you buy it.

Not only can light damage vitamins, but it also compromises the fresh taste. The science has told us this (3) and it seems you agree: Anchor gave nearly 80,000 Kiwis a milk taste-test and 8 out of 10 preferred the taste of light-protected milk (4)

 

anchorSo, to protect the vitamins in every last delicious drop of milk, Anchor’s LIGHT PROOF™ bottles are a good idea.

 

 
 
Anchor-milk-criteria-box

 

Science and nutrition

Light damages milk, and independent studies have shown it.

Like that published in the Journal of Dairy Science, which has shown milk can start to lose vitamin A in as little as two hours of continuous light exposure (1); as well as research supported by Cornell University, which has shown that light exposure can degrade vitamins B2 and A in milk (5), both of which are essential to the body – vitamin A supports healthy eyesight and our immune system, and vitamin B2 helps the body convert food into fuel, providing energy when we get tired and run down.

So while all milk is good for you, only Anchor's LIGHT PROOF™ bottle guarantees to protect milk’s essential vitamins from light damage for the whole life of the milk.

Read the information from Cornell University here and here.


Milk's journey

How much light does your milk see?

By the time it gets to your fridge, milk has been exposed to a lot of artificial light. And this light can significantly degrade some of milk’s vitamins (6,7). There's the light in the factory where milk is stored, light in the delivery truck, fluorescent lights in the store chiller, even the light milk may be exposed to in your car on the journey home.

Regular milk bottles, even cardboard cartons, can let up to 7-25% of that harmful light through to the milk (8). Only Anchor’s 100% LIGHT PROOF™ milk bottle locks out light to protect vitamins like B2 and A.


Recycling

Is the new LIGHT PROOF™ bottle still recyclable?

Kiwis can recycle Anchor’s LIGHT PROOF™ milk bottle exactly as they always have. Anchor's LIGHT PROOF™ bottle is made from the same high-grade, recyclable HDPE plastic as the old bottle. Nothing changes with your kerbside pick-up or drop-off to a rural collection centre. Recycled Anchor bottles are already being used in the production of recycling bins, slip sheets, cable covers, pipes, drainage coils and more. In fact, capacity exists amongst recyclers here in New Zealand to use 100% of recycled Anchor bottles in the manufacture of new products.

That means the only thing that has changed is how well the new bottle protects milk’s nutrients and taste.

 

Taste

Light not only damages vitamins in milk, it degrades the fresh taste too.

Once vitamins like A and B2 in milk have been damaged, the fresh taste is impacted. So it's no surprise that when we tested nearly 80,000 New Zealanders, 8 out of 10 of Kiwis preferred the taste of light-protected milk(4). That's one more reason why Anchor introduced the 100% LIGHT PROOF™ milk bottle; because we’re committed to giving New Zealanders the best-tasting and most nutritious milk possible, every single day.


Try it for yourself, and taste the difference.


References 

(1) Whitehead, L.J., Hamond, B.H., Chapman, K.W. & Boor, K.J. (2002). Vitamin A degradation and light-oxidized flavor defects in milk. Journal of Dairy Science, 85(2), 351-354.
(2) Allen, C. & Parks, O.W. (1979). Photodegradation of riboflavin in milks exposed to fluorescent light. Journal of Dairy Science, 62(9), 1377-1379.
(3) Chapman, K.W., Whited, L.J. & Boor, K.J. (2002). Sensory threshold of light-oxidised flavor defects in milk. Journal of Food Science, 67(7), 2770-2773.Chapman, K.W., Whited, L.J. & Boor, K.J. (2002). Sensory threshold of light-oxidised flavor defects in milk. Journal of Food Science, 67(7), 2770-2773.
(4) Product Placement in-store taste-testing April–July 2013.
(5) Murphy, S.C., Chapman, K.W. & Carey, N.C. (2007). Light-induced flavor defects in milk. Dairy Foods Science notes, Cornell University.
(6) Saffert, A., Pieper, G. & Jetten, J. (2006). Effect of package light transmittance on the vitamin content of pasteurized whole milk. Packaging Technology and Science, 19(4), 211-218.
(7) Moyssiadi, T., Badeka, A., Kondyli, E., Vakirtzi, T., Savvaidis, I. & Kontominas, M. (2003). Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: chemical and sensorial aspects. International Dairy Journal, 9(1), 429-436.
(8) The samples were tested for diffuse spectral transmittance by the Measurement Standards Laboratory of New Zealand, a division of Callaghan Innovation Research Limited, March 2013.
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Anchor and
LIGHT PROOF™ are trademarks of the Fonterra group of companies.


For more information on Anchor LIGHT PROOF™, visit www.anchor.co.nz