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Oxygen as the enemy: it seems like a big contradiction, but in the food industry it couldn’t be truer. Food producers have known for decades that exposing food to air, particularly the oxygen in the air, will reduce the shelf life of food products. The oxygen enables bacteria and bugs to grow, damaging the food. And if it’s not small insects, it is oxidation that forms a threat to the quality of food: it causes foods to go off, i.e. fats and oils becoming rancid.

In the world of packaging, bigger often is better. In the 1940s, the Flexible Intermediate Bulk Container was introduced, also known as the FIBC or Big Bag. Their forerunners were made from PVC and mainly used by rubber industry companies for the transport of black carbon. Since then, the use of big bags has spread many other industries due to the development of the packaging and its possibilities in the years that followed.

What makes a partner in packaging great instead of just good? At Masterpack, we have built our solutions around the needs and wishes of our clients. We offer an all-in-one service, being mindful of not only your product and its package, but also other factors. Learn more about why you should choose Masterpack as a valuable partner to keep your products safe!

Almost every industry imaginable has changed tremendously over the course of time. At Masterpack, we have not only adapted to the evolving needs of our clients - we also tried to improve and innovate to exceed expectations. And we have been doing so for quite some time.

A good packaging solution is more than just the package. To optimally protect the product inside, there are many factors to consider. Here at Masterpack, the process of packaging your products is designed to achieve the best results for your product.

Big bags, big risks. Preventing pests in FIBCs is a delicate challenge. One tiny insect can have an enormous impact on the content of big bags, sometimes ruining up to 1.500 kg of product. Masterpack’s Modified Atmosphere technique for FIBCs might be the solution you are looking for, with benefits stretching far beyond pest control.

Maintaining the quality of almonds during long-term storage in ambient conditions is a challenge in emerging export markets all over the globe. Varying temperatures and relative humidities, depending on the location and season have a negative impact on shelf life in fresh products such as almonds, who can have a long shelf life, if properly handled.

Both vacuum packaging and Modified Atmosphere packaging can extend shelf life for your product and preserve its freshness. Although both techniques reduce the oxygen concentration inside the packaging, they both have their pros and cons, depending on the product.

Oxygen inside the packaging of food or beverages can lead to oxidation of the product causing rancidity or product deterioration. The optimal oxygen storage levels can vary depending on the packed product. Using the Masterpack Modified Atmosphere technique, you can control the composition of the gas atmosphere within the packaging. This mostly means reducing oxygen levels and other gasses to create the right conditions for prolonged shelf life for any product. However, controlling the gas composition after filling is not only about putting the right gas mixture in, it also means keeping it optimal for prolonged periods.

The bulk storage of many food products creates perfect breeding conditions for all kinds of insects. Pests often start small and can be hard to detect in the early stages - but the consequences are enormous. Just one single insect in every kilogram of the food product means that a lorry load can carry thousands of pests. Prevention and control are therefore key and can be done within the packaging. Modified Atmosphere offers a chemical-free way of pest control with a lot of positive effects. So, how do we do it?