Modified Atmosphere is still relatively new to some markets, and therefore it can still cause some confusion. We’re here today to clarify three common misconceptions about Modified Atmosphere Packaging.
#1 It’s not just a different word for vacuum packaging
We didn’t just try to give a fancy twist to the classic vacuum packaging technique. There are several significant differences between Modified Atmosphere Packaging and Vacuum Packaging, both in the technique and the result.
Vacuum packaging is just that: it creates a vacuum. For Modified Atmosphere Packaging, we do the same, but that’s just the first step. After that, a process of gas flushing starts. This means that nitrogen gas is actively pumped in to displace oxygen.
Products that are kept under Modified Atmosphere have a significantly longer shelf life and better quality over time than products packed in a vacuum. The nitrogen is used as a displacement of oxygen to delay oxidation, slows down spoilage, plus acts as a filler to maintain package conformity.
#2 It’s only for food products
Think Modified Atmosphere is only for fruits and vegetables? Think again! The pharmaceutical industry is also convinced of the powers of Modified Atmosphere. Modified Atmosphere can be used for powders, but also for medical cannabis. We wrote a blog about this specific industry earlier, which you can read here.
#3 Modified Atmosphere Packaged food deteriorates faster after opening
Something we get regular questions about, is the quality of the products that were in a Modified Atmosphere once they are taken out of there. Do they ‘go bad’ faster than other products?
The answer is no, there is no proof of that. What is true, is that food products that are stored under Modified Atmosphere have a longer shelf life than products that have been packed in ‘normal’ packaging conditions.
Do you have any questions about Modified Atmosphere?
We’re happy to answer them. Reach out to our team of experts today!