What is MAP?

At a time when food safety and quality are at the heart of everyone's concerns, modified atmosphere packaging provides a response to a major issue. The modified atmosphere packaging (M.A.P.) technique consists of replacing the existing air in a package with a specific gas mixture to extend the life of your food products.

We also very often use the expression “Protective atmosphere packaging”. This statement is the one that must appear on the label of a prepackaged food package before it is put on sale. European Regulation 1333/2008 requires food manufacturers to notify consumers that the product is packaged under special conditions extending its shelf life.

Many types of food can be packaged in a protective atmosphere: meat, fish, ready meals, but also cut fruit and vegetables and baked goods, or even the latest generation of algae-based products. or vegetable proteins.

The main gases used in packaging are nitrogen and carbon dioxide, pure or in mixtures, and in very specific cases oxygen. These gases act by inhibiting the development of bacteria and microorganisms already present in a food product, and by limiting chemical and enzymatic reactions.

The implementation of modified atmosphere packaging requires, in addition to the choice of the appropriate gas mixture, a sealed packaging film and a specific packaging machine.

The advantage of packaging in a modified atmosphere is to preserve freshness, color, aromas... in short, to preserve all the nutritional and organoleptic qualities of foods for a period 2 to 5 times longer than if they were in air.

Air Liquide has developed an international range of food grade gases, dedicated to the food industry and which includes the essential mixtures for packaging in a protective atmosphere. Technology specialists, our experts can advise you on the choice of gases suited to your products as well as on implementation solutions.