Food Packaging

The trend
Nowadays, customers are more aware than ever before. The demand for good, high quality, minimally processed and attractively packaged food is ever increasing in our world today. As a result, food manufacturers and producers have to work hard to meet this demand. The trend is strong. People want freshly produced convenience food, often as smart ready-to-eat meals, just as if they came directly from the food manufacturer. Time is obviously a crucial factor in the handling of the food. This makes it increasingly difficult to live up to the high expectations of consumers.

Maintaining freshness
The race against time begins the moment fruit is picked, the corn is harvested or the fish is caught. From then on, natural deterioration and spoilage constitute a risk to the quality and shelf life of the food. Threats to product freshness, such as hygienic conditions while processing, and the issue of temperature are things to take into account. That is why the food packaging process as well as the package itself are crucial to freshness and quality.

Why MAP?

Long-term profits
The success story begins with the consumers' buying decision. Which foodstuffs do they buy and which ones do they reject? And what is the reason for their behavior? MAP individual packaging solutions are based on consumer statistics and in-depth market research to enable prompt responses to consumer preferences and buying patterns. By packaging the foodstuff in a modified atmosphere, it is possible to maintain high quality and extend shelf life by days or even weeks. Products that could not previously be stored fresh throughout the distribution chain can now be put on the shelves at retail outlets without sacrificing quality.

Expanded markets
The MAP technique simplifies distribution logistics because it reduces goods delivery frequencies. The reason for this is that suppliers are able to send larger consignments. In addition, supply distances can be extended if necessary without risking the quality of the food. This in turn improves planning flexibility and streamlines processes from the delivery of the input material to transportation of the goods to the stores or distribution centers. The prolonged shelf life enables the food manufacturer to cater to new markets and radically extend his geographical sales region.

Benefits of MAP

Reduced spoilage
The use of MAP adds days if not weeks of high-quality shelf life during which your products are available to the consumers.Fresh food that is not sold in time is returned. This is a large-scale problem that seriously affects productivity. MAP makes it possible for products to maintain a safe level of quality and results in less spoilage and fewer returns. There is a lot to gain from using MAP. The cost of the gas is just a small part of the overall cost but it provides huge leverage.

Deterioration processes
Food is a biological, sensitive substance. Original freshness and shelf life are affected by the inherent properties of the product just as much as by external factors.

Internal factors affecting quality:

• the type and quantity of microorganisms
• water activity (aw)
• pH-value
• cell respiration
• food composition

External factors affecting quality:

• temperature
• hygienic conditions
• gas atmosphere
• processing methods

Low temperature is a highly effective inhibitor
Temperature is one of the most important factors controlling microbiological activity. Most microorganisms multiply optimally within the range of 20 to 30 °C and show a reduced growth pattern at lower temperatures. Careful temperature monitoring is therefore vital during all food handling and distribution stages. Chilling alone, however, will not solve all microbiological problems. But, when combined with MAP, they can be kept to a minimum.

Preservation
The chart below depicts the increase in shelf life duration of different foods when using MAP technique. The ranges expressed here are under ideal conditions and may vary. 

From food preservation to the protection of natural quality
Present developments are moving away from preservative methods that physically or chemically alter the product. MAP is a natural shelf life-enhancing method that is growing rapidly on an international scale. It often complements other methods methods. Nevertheless, when selecting the correct gas atmosphere it is necessary to take the foodstuff and its specific properties into account.