Modified Atmosphere Packing

Shelf life is defined as the period of time from the manufacture of a food product to the moment it begins to lose its specific quality characteristics. Quality loss occurs as a result of physical, chemical, enzymatic or microbiological changes.

These changes are not solely dependent on the residual oxygen content in the package at the time of packaging. Rather, all factors that influence the food both before and after packaging are relevant.

• Extend shelf life and maintain quality
• Prevent rancidity and deterioration of raw materials
• Preserve flavour, aroma, texture and colour
• Reduce the use of other additives

Along with controlled temperature management and adequate hygiene, modified atmosphere packaging, inertisation and carbonisation are the methods that extend the shelf life and freshness of products.