Modified Atmosphere Packaging (MAP)
Extend the shelf life of your fresh products up to 5 times longer and extend your distribution chain, through suitable packaging.
Modified atmosphere packaging (MAP), is a food packaging and preservation method. It involves modifying the gaseous atmosphere and packaging your foods in specific blends of food grade Nitrogen, Oxygen and Carbon Dioxide that reduces spoilage. It is the ideal solution for the preservation of fresh pre-packaged foods:
- Longer shelf life
- Production and distribution optimization
- Fewer product returns
What is your key food packaging priority?
Get in touch with our team to discuss more about how our products and services can support you.
How does MAP modified or controlled atmosphere packaging work?
Air is made up of 78% Nitrogen, 21% Oxygen and the rest by Carbon Dioxide (0.04%) and other gases in very small concentrations. A change in these proportions significantly changes the storage conditions and respiratory activity of food.
The packaging of food products in modified atmosphere consists of replacing the atmosphere that surrounds said food product with another specially designed to minimise chemical, enzymatic and microbial reactions.
The storage time limit is multiplied by 2 for products with significant water activity (>0.91) and by up to 5 when the water activity is lower.
Nitrogen (N₂)
- Prevents oxidation
- Limits the growth of aerobic bacteria
- Protects against container collapse
Carbon Dioxide (CO₂)
- Limits the growth of bacteria
- Stops the development of mold
- Contributes to the collapse of the container
Oxygen (O₂)
- Maintains the intense colour of red meat
- Avoids anaerobic conditions
- Essential for the respiration of fruits and vegetables
Argon (Ar)
- Nitrogen like benefits
- Respiration - inhibiting effect of fresh fruits and vegetables
The result:
✓The original quality of food products is preserved
✓Prolonged freshness
✓Preserve colour food. A perfect visibility of the product is maintained, food color looks better in MAP
Comparison of the shelf life of products in air and in a protective atmosphere
Product | Recommended atmosphere | Service life in air (indicative value) | Service life under MAP (indicative value) | ||||
---|---|---|---|---|---|---|---|
Dry products | 100% nitrogen | 1 month | Several months | ||||
Fresh pasta | 50% nitrogen 50% CO₂ |
6 days | 21 days | ||||
Fresh pizza | 70% nitrogen 30% CO₂ |
6 days | 21 days | ||||
Crepes | 50% nitrogen 50% CO₂ |
15 days | 1-2 months | ||||
Precooked bread | 100% CO₂ | 10 days | 2-3 months | ||||
Pressed cheese | 80% nitrogen 20% CO₂ |
1-2 weeks | 4 weeks | ||||
Mixed salad, ready to eat | 85-90% nitrogen 8-10% CO₂ 2-5 %O₂ |
2-5 days | 6-7 days | ||||
Sandwich | 70% nitrogen 30% CO₂ |
2 days | 8 days | ||||
Cooked ham | 50% nitrogen 50% CO₂ |
6 days | 21 days | ||||
Fish steak | 60% nitrogen 40% CO₂ |
3 days | 5 days | ||||
Cut poultry | 70% nitrogen 30% CO₂ |
4 days | 7 days | ||||
Mince | 70% nitrogen 30% CO₂ |
1 days | 4 days | ||||
Processed meats | 70% nitrogen 30% CO₂ |
4 days | 30 days |
Packaging in a protective atmosphere is adapted to each type of product
Discover the gas solutions developed to meet the specific needs of each of your products.
Our recommended gas and equipment solutions for your operations
Our experts will help you choose the right gas for your production and give you advice on the use of related equipment.
Related Gas
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On-site Mixer
The On-site Mixer delivers food grade products mixed on-site with the same quality as Packaged Gases, for food applications.
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