How to increase the shelf life of food products?

Packaging food in a protective environment, a solution for the future

The possibilities of packaging in a protective atmosphere perfectly respond to a number of important trends and developments found among consumers today. Who doesn't want to enjoy fresh products while preserving their taste and texture for as long as possible? Who is not looking for natural products containing as few preservatives as possible, or easy-to-cook, ready-to-use dishes and meals in individual portions? By extending the shelf life of food, M.A.P technology therefore has numerous advantages:

• Improve shelf life and reduce waste and returns, limit food waste,
• Improve the appearance of food products and preserve their freshness,
• Reduce the use of preservatives and other chemicals to promote better nutrition, healthier and more natural products,
• optimise costs, levels and productivity through improved processes.

How to dramtically extend the shelf life of food products

A particularly effective way to extend the life of food products is to use conservation under a protective atmosphere, or Modified Atmosphere Packaging (MAP). This technique involves replacing the air in the packaging with a gas or gas mixture specific to the product to be preserved. Studies show that foods packaged with MAP technology have a shelf life two to five times longer than traditionally packaged foods.

Packaging gases help extend product shelf life by slowing microbial, enzymatic and physical deterioration that otherwise occurs in air. They help preserve the color, taste and nutritional value of foods.

The gaseous atmosphere is composed of either a pure gas or a gas mixture generally made up of carbon dioxide and nitrogen or argon, and in a few very specific cases, of oxygen. This choice is determined by the type of product, storage conditions and the manufacturer's shelf life goals.

• Carbon dioxide acts by limiting the proliferation of bacteria and the development of mold. It is in fact bacteriostatic and fungistatic. In some cases it is advisable to combine it with nitrogen, as this prevents the packaging from shrinking.
• Nitrogen is widely used for modified atmosphere packaging. It replaces the oxygen in the packaging and therefore prevents oxidation reactions that cause rancidity. In addition, this gas limits the proliferation of aerobic bacteria and functions as an air cushion which helps protect fragile products.
• Argon offers comparable benefits but, compared to nitrogen, it slows down the “breathing” of fresh vegetables more, which has a positive influence on the shelf life of these products.
• Oxygen is a less obvious choice but, in certain circumstances, it offers significant advantages. It is ideal for preserving the attractive color typical of red meat. To avoid microbial degradation, however, oxygen must be mixed with carbon dioxide. Oxygen is also suitable for packaging fresh fruit and vegetables and can be used to prevent the growth of pathogenic bacteria in fish products.

To successfully package in a protective atmosphere and ensure long storage without health risks, it is essential to respect a few good practices: carefully choose the packaging material, the packaging machine, and the appropriate atmosphere for the product to be packaged. It is also very important to put yourself in the best hygienic conditions in order to limit initial microbial contamination and to store the product at the right temperatures.