MAP your way forward at Propak 2008
In the intensely competitive food and beverage world, wholesalers and retailers need every ounce of technological leverage to maintain profits. However, Air Products Freshline gases allied with Modified Atmospheric Packaging (MAP) technology is changing the way in which food and beverages are packaged and marketed forever. Air Products MAP gases, marketed under the Freshline banner, have repeatedly shown a host of advantages of greatly extended shelf life and enhanced product appearance.
During Propak Africa 2008, which will be held at the Cape Town International Convention Centre from the 14-16 October, Air Products, a leading producer of industrial gases and industrial solutions, will be updating delegates from the food, beverage and packaging industry on the latest developments in the world of Freshline and MAP.
The Freshline range of gas products has been specifically formulated for use in the food and beverage industry. The only gas approved and accredited by Coca Cola South Africa, the application of Freshline and MAP has been making a major impact on the food and beverage industry.
Air Products strives to add value to its customers businesses. At Propak 2008, it will be bringing to Cape Town, speakers who are expert in food technology, presentation, and protection.
Anyone who is involved in food and beverage preparation or retailing, or in its packaging is encouraged to attend Air Products Freshline Congress which will be held during Propak. The reason for encouraging attendance is that the application of Air Products Freshline MAP technology can be applied in a number of industry sectors. Freshline MAP gases can be applied to all types of meat, poultry and fish. Also, MAP uses a blend of gases to prevent deterioration of fresh foods such as salads, vegetables, snacks, confectionary and other foodstuffs. Freshline gases also improve the quality and appearance of carbonated drinks and beverages such as beer.
While Freshline is relatively new to South Africa, it is, however, well established in Europe, where MAP is widely used.
Product outline and specification:
Red Meat
The colour of red meat comes from a pigment called myoglobin, which on exposure to oxygen turns bright red (oxymyoglobin). To the consumer, the brightness of the colour indicates freshness and quality. If the meat is starved of oxygen, the pigment turns brown (metamyoglobin), making it unattractive to the consumer and less likely to sell. The colour can be protected by packing meat in high concentrations of oxygen with a balance of carbon dioxide to inhibit microbial spoilage. In this way, shelf life extensions of 6-8 days can be achieved. Packaging in a high oxygen environment is particularly important for very red meats such as venison and beef due to the colour intensity.
Other meats, which benefit from Freshline oxygen-rich modified atmospheres, include lamb, rabbit, veal, goat, hare, horse and also offal (e.g. liver, kidneys and heart).
Raw Fish Seafood
Fish is the most perishable of foodstuffs and one in which consumers are most sensitive to potential spoilage. When MAP is used in conjunction with careful temperature control, shelf life can be extended almost threefold. In a marketplace in which the consumer values chilled over frozen fish, MAP produces significant benefits to both the retailer and the customer resulting in a product which looks good, smells good and tastes good far longer.
Vegetables Salads
Vegetables and Salads begin to show signs of deterioration long before most other foods and are thus prime candidates for the use of MAP gases. These food types present a unique challenge to MAP, since it continues to respire after packing, resulting in a shelf life that is inversely proportional to the respiration rate. Principle spoilage mechanisms result from microbial growth, enzymic browning and moisture loss.
It is recommended that high quality fruit and vegetables are used and washed in advance with chilled, chlorinated water. It then has to be rinsed and de-watered. In conjunction with MAP, the shelf life of some fresh produce can be extended.
Snack Foods Dried Produce
To succeed in todays competitive and quality conscious marketplace, many snack food and dried food producers are also turning to MAP. Freshline Nitrogen is ideal for packaging snack foods and coffee and offers cost saving by:
- Extending the shelf life by up to two years
- Reduced retail wastage and product returns
- Retention of product quality, flavour, aroma, colour and texture
- Inhibition of rancid flavour development and reduced risk of oxidation
- Increased product protection during distribution and handling
- Increased distribution area
Cheese
For the past 6000 years, cheeses have formed a staple part of our diet. The application of MAP technology has lead to a dramatic increase in the shelf life of many cheeses from soft gouda to grated cheddar, providing benefits that are real and cost effective.
Freshline Solutions
Air Products supplies hand-holding expertise and guidance, to assist with ensuring the exact combinations of mixed gases for every MAP application. Combine that with traceability, safety and assured quality, Freshline
is sure to supply the perfect mixture for the perfect product every time.
For more information, please join us at Propak. Otherwise, feel free to contact Air Products South Africa on +27 (11) 977 6400.
Published on September 10, 2008 in Event & Exhibition News, Product News |