We’ve talked a lot about the benefits of Modified Atmosphere Packaging for the food industry. We’ve explained how a Modified Atmosphere is created, and what you’ll need for it. But we haven’t touched much on the actual effects of this technique on different kinds of food. So, let’s dive in!
Preparation and processing
Every single product needs a specific Modified Atmosphere. In our R&D center, we research what mixture of gasses is optimal. Apart from that, there is a difference in processing time and in how the Modified Atmosphere develops over time.
There are two factors determining the processing time:
- The total number of kilograms of products being processed
- The density of it.
Take corn for instance. Thanks to its density, it is easier to get the oxygen out of the FIBC during the vacuum process than it is for powdery substances.
This can be explained by the reduced airflow in products like dairy powder. It’s harder for air to find its way out, and later, for nitrogen and/or carbon dioxide, it's harder to find their way in.
What’s happening inside the bag
The Modified Atmosphere changes over time, as do the products.
Dairy milk powder and krill meal are at higher risk of oxidation because the concentration of unsaturated fatty acids plays a role in oxidation stability. Whole milk powder for instance is particularly susceptible to the development of off-flavors caused by fat oxidation. To prevent and slow this down, we eliminate as much oxygen from the package as possible.
For both powders and nuts, oxygen levels go below 1 percent oxygen after creating a vacuum and flushing the bag with nitrogen. However, CO2 levels will rise because oxygen is being consumed. A product like corn on the other hand also contains oxygen on the inside. That’s why oxygen levels in these bags will slightly go up over time, but CO2 will not.
How long does Modified Atmosphere Packaging keep products fresh?
In our tests, we’ve been able to maintain the Modified Atmosphere intact for over 12 months. This opens up a lot of possibilities when it comes to extending shelf life.