Why use MAP?
 In
the last 25 years, the change from an industrialised base
to a service economy has seen the emergence of new family
structures and work patterns which, in turn, has led the
demand for more convenient food. The creation of nationwide, European and international
supermarket chains, has led to a highly competitive trading
environment, forcing quality up and operational costs down For
the food industry, one of the important effects of these
significant social, economic and business changes has been
to open the door to MAP. Hundreds of food businesses have
stepped through, using MAP to form valuable new trading
relationships with the multiples and other, smaller chains
and independents. Because Modified Atmosphere techniques
are ever changing and improving, that door of opportunity
remains open. There is a great deal of advice and support
available from equipment and film manufacturers, specialist
gas suppliers such as Air Products, and research bodies
such as Campden & Chorleywood Food Research Association and Leatherhead
Food International.
Extension of shelf-life  Depending
on product, shelf-life can be usefully extended by between
50% and 500% using MAP techniques. This means that waste
is minimised and re-stocking and ordering can become more
flexible. As an example, a store turning over 100% of its shoppers
every 10 days will be able to offer a non-MAP food item
with a shelf-life of three days to just 30% of its customers.
But the same food item packaged with a suitable Modified
Atmosphere to give it a 10-day shelf-life will be available
for purchase by ALL the store’s shoppers.
Minimisation of waste If there is a greater chance that a product will be sold,
there is obviously less chance of it being thrown away.
Even with today’s sophisticated management systems
it is still not possible to accurately predict a supermarket's
daily throughput. So having a greater shelf-life available
enables a store to order more efficiently and to reduce
wastage. Quality  There
are obvious quality advantages for both retailer and consumer
in having food that deteriorates at a much slower rate
on its journey from production area to store, and then
onward to the domestic kitchen, refrigerator or freezer.
Presentation is another vital quality aspect. Because MAP
products cannot just be wrapped in cling film (they have
to be encased, usually in a tray which lends itself to an
element of design on its surface) retailers have taken the
opportunity to package their food stuffs more attractively.
The visual appeal of food is another key quality area and
here the industry’s experience with red meat makes
an interesting case study. After slaughter and ageing, red
meat quickly becomes a dullish, brown colour which is unattractive
to customers. Fresh, red colour is maintained longer using
a mixture of between 70% and 80% oxygen, (depending on the
meat), and carbon dioxide for the balance. Its remarkable
effect on red meat is undeniable. In the early days it was
the introduction of this technique by Marks & Spencer
to its range of red meats that kick-started the use of MAP
in the UK. Today, with red meat coming under scrutiny by
some consumers actively pursuing a healthier lifestyle, the
role of MAP is central to its survival on store butchery
shelves.
Reduced need for artificial preservatives In a world which is becoming increasingly “green” in its outlook,
a world where every consumer is a watchdog for the environment, there are points
to be earned by the retailer who can get rid of as many additives as possible
and show that its food is basically fresh and natural. In some cases, MAP means
that artificial preservatives are no longer required to achieve a reasonable
shelf-life. Increased distribution possibilities
Because of the extended product shelf-life, increased distribution
is one of those areas in which the introduction of MAP is more
than just “another benefit”. For companies with the
right product, the potential to increase the range of delivery
can produce exciting changes and opens the door to a global
market.
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Freshline® Hotline
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| Each member of the Freshline® Application Specialists team carries a portable
analyser for on-site testing. The team covers the country advising on applications
and all aspects of MAP. |
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