Modified Atmosphere Packaging

Modified Atmosphere Packaging (or MAP) is changing the atmosphere inside packaging containing perishable foods (for example, beef, pork, chicken, and fish). The process’s purpose is to extend the product’s shelf life. Modified atmosphere packaging safeguards fresh food by minimising its exposure to oxygen. Oxygen causes oxidation, discolouration, spoilage, and off-flavours and textures. By reducing or controlling the amount of oxygen in packaging, the food product stays fresher longer, extending its shelf life and keeping it attractive to consumers. Oxygen, Carbon Dioxide, and Nitrogen are the common gases injected into the packaging to displace the oxygen. The atmosphere within the packaging must be carefully balanced. Nitrogen will displace oxygen, but it will also remove moisture. Gases will constantly seek equilibrium, and some displaced moisture is still required inside the package to preserve certain meats’ texture and red colour. To optimise the packaging environment, CO2 can support moisture and lower its pH. 

Customers demand fresh produce with minimal processing and long shelf lives. Furthermore, food and beverage producers must supply their products to an increasingly globalised market, which requires extended shelf stability while ensuring optimal taste and texture. Some modified atmosphere packaging applications include coffee roasters, fresh fruit and vegetables and speciality snacks. 

Advantages of MAP 
  • MAP increases the shelf life of meat from 3 to 21 days, cheese from 7 to 180 days, and fresh pasta from 3 to 60 days. 
  • For food producers, shelf life extension often lowers the cost of a product by reducing spoilage and providing long-distance export options. 
  • For growers and consumers, it can extend the seasons of certain fruits and vegetables. 
  • Because MAP packaging enables processors to extend shelf life without using chemicals, it is also ideal for packaging organic produce. 

To learn more about Modified Atmosphere Packaging, please visit our blog 

  • Slows down the ripening process and maintaining firmness
  • Retains chlorophyll for fresh green stems
  • Reduce moisture loss or dehydration
  • Maintain the nutritional value and flavour of produce
  • Reduce decay by directly inhibiting the growth of pathogens
  • Release excess humidity
  • Thickness (μm): 20-40
  • Humidity Absorption 30oC and RH 75% (g.mm/m2.day.kPa): >15
  • Tensile Strength (MPa): >20
  • Breaking Strength (%): >200
  • Total Heavy Metal: Below permitted level