Modified Atmosphere Packaging (MAP)

Our application experts will design the best solution and gas atmosphere for your product, bringing efficiencies and improvements to your processes, and higher quality to your product. We're here to provide our expertise during trials, commissioning, and startup, ensuring a smooth and successful implementation. 
 

At our 4 innovations campuses around the world, our dedicated Food, Beverage and Life Science researchers pioneers the latest gas technologies and equipment, ensuring you receive the most advanced solutions that enhance your operations and meet your unique needs

For dry products (nuts, crisps, powdered products) to prevent oxidation of the fat is of vital important. The use of CO₂  (pure or in mixture) allows, thanks to its great solubility in fat, to limit the effects of pressure on thermal or barometric variations during transport.

Cheese is prone to mold development, with some requiring a limited oxygen environment, typically around 20%, and are often packaged with a CO₂-rich gas mixture for compactness. Bread, pastries, and cake batters are susceptible to microbial growth, necessitating the use of CO₂ in packaging to manage the oxygen levels in porous products without additives.

Most of the cooked meats products (with the exception of dry cooked mats), as well as prepared products , are very sensitive to microbial growth. However, the use of pure CO₂ or in a high percentage can lead to a significant shrinkage of the container or give a slightly acidic taste (products with a high fat content or in sauce). It is advisable to use a mixture of carbon dioxide with nitrogen.

Meat Preservation require a minimum content of oxygen in the atmosphere used, in order to preserve the color (red meat).

The use of a gaseous mixture with a higher percentage of O₂ allows maintaining or reinforcing the red or pink color of some meats or poultry. The simultaneous use of CO₂ contributes to slow down the development of microorganisms.

For fruit and vegetable preservation, the joint use of films with precise and selective permeability with specific gas mixtures based on their respiratory rate is necessary. In the case of packaging salads and range IV products , the use of Argon gives much better results than using any other mixture, especially in the last days of the products' shelf life. The use of argon prolongs the freshness and flavour of salads.

For fish and shellfish preservation, to prevent the development of anaerobic microorganisms, gas mixtures N₂ /CO₂ are used and in some cases, mixtures that incorporate oxygen.