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MAPAX® – Modified Atmosphere Packaging. the Ultimate Combination for Freshness

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MAPAX® – Modified Atmosphere Packaging. the Ultimate Combination for Freshness MAPAX® – modified atmosphere packaging. The ultimate combination for freshness. Contents. 1. MAP – Modified Atmosphere Packaging 2. MAP – Benefits 3. MAP – Food grade gases and gas supply 4. MAP – Packaging materials 5. MAP – Packaging machines 6. MAPAX® – Packaging concept 7. MAPAX® – Best for meat and meat products 8. MAPAX® – Best for fish and seafood 9. MAPAX® – Best for dairy products 10. MAPAX® – Best for fruit and vegetables 11. MAPAX® – Best for dry foods 12. MAPAX® – Best for bakery products 13. MAPAX® – Best for prepared foods and catering 14. MAPAX® – Leak detection 15. MAPAX® – FAQs 16. MAPAX® – Glossary Linde is a trading name used by companies within The Linde Group. The Linde logo and the Linde word are trademarks of Linde AG. MAPAX® is an EU-registered trademark of The Linde Group. Trademark registrations and their status may differ from one location to another. Copyright © 2017. Linde AG. → MAPAX® modified atmosphere packaging MAP – Modified Atmosphere Packaging. Winning the race against time. Nowadays, good food has to be healthy, spoilage endanger the quality and shelf-life of the minimally processed and attractively packaged – foodstuff. However, external factors also pose a as consumers’ expectations from foodstuffs are threat to the product’s freshness. It is therefore of continuously rising. Consequently, demands critical importance how the product is handled in on food producers and producers of packaging the processing stage, on the filling line or during machines and ma terials are increasing, too. the chilling process prior to packaging. Particular emphasis must be placed on the packaging stage, The consumer of today reacts sensitively when because the way the foodstuff is packaged is it comes to artificial additives and always wants decisive when it comes to prolonging shelf-life to have the option of buying and preparing fresh and guaranteeing food safety for the consumer. foodstuffs and ready-made dishes that look and taste as if they have come directly from the farm or producer. Food safety and easy access to a The solution: modified atmosphere rich variety of foodstuffs are very important. packaging (MAP) Therefore, it is becoming more and more difficult to meet consumers’ high expectations. It is also In order to prevent this loss of natural freshness becoming clear that the time factor is crucial. and quality, an effective and intelligent concept of food preservation has been developed – MAP. By combining food-grade gases with the right The challenge: maintaining freshness packaging materials and machines, MAP can maintain the quality of foodstuffs and extend From the very moment fruit is picked, corn is their shelf-life. harvested or fish is caught, the race against time begins. From now on, natural deterioration and Deterioration processes and the role of gases Food is a biological, sensitive commodity. Original Anaerobic microorganisms include Clostridium freshness and shelf-life are affected by the and Lactobacillus. When foodstuffs are handled inherent properties of the product just as much incorrectly, Clostridium can generate a toxin. as by external factors. Internal factors affecting Lactobacillus, on the other hand, is a harmless quality are: bacterium that turns the food sour by producing • The type and quantity of microorganisms lactic acid. • Water activity aw • pH value • Cell respiration Low temperature is a highly effective • Food composition inhibitor External factors affecting the inherent quality: Temperature is one of the most important factors • Temperature controlling microbiological activity. Most micro- • Hygienic conditions organisms multiply optimally in the 20 to 30°C • Gas atmosphere range and show reduced growth at lower • Processing methods temperatures. Careful temperature monitoring is there fore vital during all food handling and distribution stages. Chilling alone, however, will Spoilage starts immediately not solve all microbiological problems. There are some psychro philic bacteria, e.g. Pseudomonas, It is primarily microbial and chemical/biochemical that multiply at relatively low temperatures. For deterioration that destroys food. Microbial such organisms, other measures such as modified deterioration starts immediately after harvesting atmospheres are more effective. or slaughtering. The presence of microorganisms can be traced back to the raw materials, the ingredients and the environment. Microorganisms are found everywhere in our surroundings, e.g. on Solubility in water at Pgas = 100 KPa gram/ our skin, on tools and in the air. For this reason, kilogram at 15°C good hygienic conditions must be maintained throughout the processing chain. The ways in which Carbon dioxide, CO₂ 1.97 microorganisms cause spoilage vary depending Argon, Ar 0.06 on the type of organism and the foodstuff itself. Oxygen, O₂ 0.04 Basically, microorganisms can be divided into two Nitrogen, N₂ 0.02 categories: aerobic and anaerobic. Aerobic organisms require the presence of oxygen (O₂) to survive and multiply. Anaerobic organisms, on the other hand, grow in the absence of oxygen. Aerobic microorganisms include Pseudomonas, Acinetobacter and Moraxella, which spoil food by decomposing and producing substances that give a bad taste and odour. Oxygen causes chemical breakdown The chemical reactions may be caused by oxidation of vitamins or lipids or by enzymes. The chemical breakdown of lipids is the primary process in dry or dehydrated foodstuffs and in high-fat fish. This is due to the oxidation of unsaturated fats in the presence of atmospheric oxygen, causing the pro duct to turn rancid. Enzymatic reactions caused by polyphenol oxidase, for example, result in brown discolouration of sliced fruits and vegetables. Oxygen, however, is impor tant in maintaining the red colour of cut meat. Hurdle concept +XUGOHFRQFHSW DZ S+:HUW 7HPS *DV &2 CO₂ contributes to food safety by providing an additional hurdle to the mechanisms that cause spoilage. Chemical and biological reaction according to water activity /LSLGR[LGDWLRQ WH (Q]\PDWLF DFWLYLW\ LRQUD FW HD 0RXOGV WLYHU OD 5H <HDVWV %DFWHULD :DWHUDFWLYLW\ CO₂ solubility in water 3.08 2.64 H₂O 2.20 1.76 dissolved/kg CO₂ g 1.32 0.88 0.44 0 10 20 30 40 50 Temperature (°C) → MAPAX® modified atmosphere packaging MAP – Benefits. Packaging solution for fresh herbs A short story about long-term profits Extending the product range The success story begins when a consumer decides Using modified atmospheres to extend shelf-life to buy. Which foodstuffs do they buy and which gives food suppliers the opportunity to widen ones do they refuse? And why? Tailored modified their reach and range by bringing new products atmosphere packaging (MAP) solutions are based to market. They can increase revenue by offering on consumer statistics and intensive market more products in the shops, e.g. fresh pizza or research geared towards actively preempting ready-made salads. 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 previously could not be stored fresh throughout the distribution chain can now be offered in shops without sacrificing quality. There are compelling economic advantages for food suppliers using MAP. This technology opens up new markets and simplifies distribution logistics for the successful promotion of sales and profits. High-quality shelf-life is extended when microbial deterioration is inhibited +LJKTXDOLW\VKHOIOLIHLVH[WHQGHGZKHQPLFURELDOGHWHULRUDWLRQLVLQKLELWHG $LU 0RGLILHGDWPRVSKHUH ([WUDGD\VRIKLJKTXDOLW\VKHOIOLIH 4XDOLW\ +LJK & & & /RZ 7LPH Increasing productivity, rationalising distribution MAP simplifies all distribution logistics because scale companies. In some sectors, there are strong goods can be delivered less frequently and fluctuations in the availability of raw materials. For across longer distances. This enhances planning example, seasonal bottlenecks have to be bridged flexibility and rationalises the workflow from or peaks balanced. Food suppliers are challenged delivery of a raw material to transport of goods to ensure a steady stream of fresh produce at all to shops or distribution centres. Due to prolonged times. A predictable supply also allows them to shelf-life, food manufacturers are able to supply plan production more efficiently and ensure steady new markets with their goods and greatly extend utilisation of human and production resources. All their geographical sales region. This is another these factors increase the productivity and the important advantage when operating in a global efficiency of any company. market which is increasingly dominated by large- Higher availability, greater market share Reduced spoilage and returns By using MAP, days if not weeks of high-quality Fresh food that is not sold in time is returned. shelf-life are gained during which fresh produce This is a large-scale problem that seriously remains available to consumers. Sales figures affects productivity. MAP makes it possible for soar with every additional day. As many big- products to maintain a safe level of quality. The name companies have proven, MAP results results are reduced spoilage and fewer returns. in successful product sales and raises market share. The bigger the market share, the more consumers react positively to the product. In addition to this, doing away with preservatives increases the sales volume and has a positive effect on the company’s image. Bacterial growth on pork
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