A curated selection of world cheeses – it’s often a foodie’s favorite spot in the supermarket. But how can you best display your wares while also maintaining freshness and peak quality?
The answer lies in a lighting recipe that meets all expectations.
While the fats in cheese are what gives this delicious food its richness, they’re also problematic when it comes to properly lighting this area of the supermarket. When cheese is exposed to light, the fats (or lipids) begin to oxidize – first changing the cheese’s appearance and then altering its taste and smell. This process occurs in only a few days. Light-induced discoloration and lipid oxidation can put customers off buying the product, and could influence their enjoyment of the cheese if they do decide to purchase it.
Graph 1a Amount of lipid oxidation
Effect of spectrum and illuminance on lipid oxidation. Data after 10 days illumination. Red treshold line is based on sensory evaluations in literature: above this line odor and taste affected by light.
Graph 1b Level of discoloration
Effect of spectrum and light exposure duration on discoloration.
Results for illumination level of 1000 lx.
Based on the research we developed a dedicated spectral tuned Fresh Food LED recipe, called Champagne, which translates into:
