Extending shelf life

The media attention on food waste ensures it continues to be an area of focus for food producers. Using gases in processes like Modified Atmosphere Packaging (MAP) helps play a huge (and often unseen) role. By extending the shelf life of food products, MAP helps to keep food fresh from the production line through to the supermarket shelf and beyond.

This helps to tackle food waste early in the production process, well before the final product reaches the shopping basket. And with more than 1.8 million tonnes of food waste generated by food manufacturers – worth a hefty £1.4 billion – technologies that can help tackle this are understandably popular.

Consumers are also becoming increasingly health conscious and there is a government led drive to reduce the salt and sugars in our food and drink. Whilst to reduce them it might ultimately be better for us as consumers, it leaves something of a challenge for manufacturers as they act as preservatives. So, it requires a new approach to make sure that products can still be packaged, transported, shelved and sold in a workable timeframe, that's where MAP gases can help.

Quality

In addition to their ability to improve shelf life, there are significant benefits of using food grade gases, such as liquid nitrogen. In technologies like individual quick freezing (IQF) and crust freezing, these gases can help to maintain food quality and reduce food waste.