Tine has transitioned its Norvegia cheese to a new, fully recyclable monomaterial packaging, a move expected to reduce plastic waste by 50 tons annually. According to Tine’s fagsjef Emballasje Morten Aas, the new film maintains the product’s quality over its four-month shelf life. This initiative aligns with broader industry efforts to meet EU recycling mandates by 2030.
Why the Shift to Monomaterial Packaging Matters
The move by Tine represents a shift from non-recyclable film to film that consists of only one plastic material. Senior researcher Marit Kvalvåg Pettersen at Nofima, who leads the Re3-Plast project, explains that this simplifies the sorting process for waste facilities. By using thinner films and recyclable plastics, manufacturers can significantly reduce the environmental footprint of dairy products.
The transition affects five varieties of Norvegia Original. According to Tine, rigorous testing was conducted to ensure that the change in material did not compromise the cheese’s taste, smell, or texture.
Professor Siv Borghild Skeie at NMBU recommends storing opened cheese in a plastic bag and keeping the packaging tight in the refrigerator. This practice reduces the risk of mold growth.
Industry Competition and Sustainability Goals
Tine is not the only producer addressing packaging sustainability. Synnøve Finden reports that during the first three months of the year, approximately 30 percent of the plastic used for their sliced, grated, and brown cheese products was sourced from recycled materials.
Sofie Oraug-Rygh, communications director at Synnøve Finden, noted that the company welcomes new industry solutions. The shift across the dairy sector is partially driven by the Re3-Plast project, which receives funding from the Research Council of Norway, Innovation Norway, and SIVA to help food producers adapt to upcoming European regulations.
Debunking Myths About Cheese Expiration
Consumers often discard cheese prematurely due to “best before” dates, but experts suggest this is frequently unnecessary. Professor Siv Borghild Skeie points out that hard cheeses like Norvegia and Synnøve Finden mature and gain more flavor as time goes on.
Regarding mold, the guidance is specific: for hard cheeses, cutting away the affected area—approximately one centimeter into the cheese—is usually sufficient to make the remainder safe to eat. However, Skeie advises that if a soft cheese emits an ammonia-like odor, it should be discarded.
The European Union will require all plastic packaging to be designed for material recycling by 2030. Projects like Re3-Plast are currently assisting Norwegian food companies in addressing the challenge of getting new types of packaging to work on the packing machines the various companies have.
Frequently Asked Questions
- Is the new Norvegia packaging actually recyclable? Yes, the new film consists of a single plastic material, which allows it to be processed by standard recycling facilities.
- Can I eat cheese after the “best before” date? Yes, according to Professor Skeie, hard cheeses often remain safe and flavorful well past their stamped date.
- How should I handle mold on cheese? For hard cheeses, slice off about one centimeter around the mold. If the cheese is soft and smells of ammonia, it is best to throw it away.
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