Shelf Life
The vast majority of products achieve a longer shelf life with MAP than with vacuum or skin packaging
Modified Atmosphere Packaging (MAP)
A proven way to effectively extend the shelf life of your packaged food products
Packaging in a protective atmosphere has never been more relevant, given the attention on plastics and food waste. Modified Atmosphere Packaging (MAP) has its place in the debate for its ability to reduce food waste. MAP is an established technology proven to significantly slow the process of decay and extend the shelf life of packaged foods, naturally and without preservatives. It works by replacing atmospheric air with carbon dioxide, nitrogen or oxygen, either on their own or in combination, depending on the product.
We’re here to optimise MAP for your business
MAP mainly involves the use of three gases naturally present in the air that we breathe: CO₂, Nitrogen and Oxygen. Have a look at this short video with our UK expert Jon Trembley to find out why.
Air Products is delighted to be working alongside a company such as Finnebrogue; a dynamic team that is working hard to deliver on their company goals. Our shared values of safety, employee wellbeing, customer-first, and prioritising sustainability makes our partnership strong. Watch our video to discover how our supply of industrial gases and service expertise makes Air Products a key partner for Finnebrogue.
Freshline® Solutions for Plant-based Foods
Our Freshline® solutions preserve plant-based products, maintaining same taste and texture as fresh, while ensuring best shelf-life. Together -with our customers- we innovate to minimize food waste and optimise costs, delivering high-quality plant-based products.
Ask the Expert
Sonia Guri
Food Technology Expert UK
"What should I declare on the label if I'm using food grade gases to package my product?"
If you use MAP you will need to state 'packaged in a protective atmosphere' on the label (Regulation (EU) 1169/2011).
More than a billion tonnes of food never gets eaten each year amounting to over $940 billion in economic losses annually, reports Craig Hanson (Global Director of Food, Forests, and Water at WRI) and Peter Mitchell (Head of Economics, WRAP) in their publication, The Business Case for Reducing Food Loss and Waste.
The issue of food waste has been catapulted to the fore in recent years, and what was seen in the past as 'part of the cost of doing business' is now being examined at every point in the supply chain to help to minimise food losses and improve profitability margins.
The Business Case for Reducing Food Loss and Waste reports that food companies that are actively invested in food loss and waste reduction, are recognising up to 1,300 per cent return on their investment. Food manufacturers are making the following changes to their businesses to realise financial benefits:
- Conducting food loss and waste quantification ("inventories") in order to identify how much and where food was being lost and wasted, prioritise hotspots, and monitor progress over time
- Purchasing or leasing on-site equipment to quantify food loss and waste
- Training staff on food loss and waste reduction practices
- Purchasing equipment as part of material flow process redesigns or improved storage
- Changing food storage, handling, and manufacturing processes
- Changing packaging to extend shelf-life
- Changing date labelling on packaging
- Pursuing other staff and technology investments to reduce food loss and waste.
