Modified Atmospheric Packaging (MAP) is revolutionising the packaging and presentation of food. This year, Air Products decided to host its 2008 Freshline Congress in Cape Town on October 13. As the Congress was held at the ultra-prestigious Radisson hotel, Congress delegates were also able to enjoy the pleasant Waterfront experience.

The Congress was a singular success for Air Products. It signalled the companys firm intention to draw closer and bring value to this consumer market sector. The overriding comment from those who attended was about the benefit they had gained. This second Congress built on the success of the first Congress, which was held in Johannesburg at the Kyalami Castle in October 2007.

Suppliers were able to showcase their latest offerings in the field of MAP technology a technology that is advancing at a very rapid rate. And then there were valuable contributions from users of MAP technology. Here we single out the mercurial Graham Pateras of Pick ‘n Pay Durbanville. In a nutshell, while he explained the road to the successful use of MAP was a steep and sometimes bumpy path, the results, once the systems had been sorted out, made the effort eminently worthwhile.

In bringing together 92 key suppliers to, and consumers of, MAP technology, Air Products showed its determination to further the current South African MAP knowledge base. Through the use of MAP packaging in conjunction with Freshline gases, the possibilities both to eliminate wastage of precious foodstuffs and present healthier products is immense.

Date: 13 October 2008
Venue: Radisson Hotel, 100 Beach Road, Granger Bay, Cape Town

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.

14 16 October 2008
Opening times: 09h00 – 17h00
Cape Town International Convention Centre, Cape Town
http://www.specialised.com/exhibits/propakcape/introduction.htm

Air Products Freshline Congress

13th October 2008
Radison Hotel, Cape Town
For more information contact
Gillian Taylor
011 570 5156 or email taylorg@apsap.co.za

A lot has been said recently about the impetus of lifestyle change, to the range of fresh and prepared foods offered in South African supermarkets. A new generation of consumers are demanding nutritious meals consisting of either fresh or prepared foods, that can very easily be served at home and require minimal preparation time. These discerning shoppers are prepared to pay a premium to enjoy quality meals and we have seen new packaging technology like Modified Atmosphere Packaging applied to many new products. Air Products’ Freshline^TM gases are now widely used in by growing number of different food processors to produce these attractive high-tech packages.

If we look one step back in the food chain’, we find that food technologists face increasing challenges to ensure that the components of ready meals are presented and packaged attractively and that factors like texture, colour and moisture content are not compromised. This immediately raises questions around the technology best suited to cool, chill or freeze fresh prepared foods and meals, in order to avoid degrading their quality in the process.

Production of these ‘lifestyle’ food products often requires hot liquids like gravies and soups, to be cooled very rapidly in order to retain their full flavour, or for a coating of herbs or sauce to be applied without the food pieces sticking together. Without this capability proportion-able ready-prepared mixed meals are impossible to produce. Again Air Products have developed technology that not only enables this but enhances productivity too.

The term Individually Quick Frozen (IQF) is widely used (and misused), to describe the process required for foods like prawns or raspberries that can be very difficult to freeze satisfactorily, to be frozen singly, while preserving their individual form, texture and taste. Employing the high power of refrigerant liquid nitrogen (LIN) has over many years been proven to be the preferred technology for IQF food production. First introduced in the USA in 1965, Air Products’ CRYO-QUICK^tm tunnel freezers were used during the 1980s in SA to freeze foods including burger patties, ice-cream, potato chips and baked foods. At that time low capital cost, quick installation time and the favourable ratio of throughput capacity to required space, made this technology particularly attractive.

The seasonal fluctuations of supply and demand are factors that play havoc in the commercial markets for fresh produce everywhere and in many different markets (CRYO-QUICK^tm LIN freezing tunnels) are the automatic choice for adding capacity to freeze meat cuts, burgers, fish fillets, poultry products, seafood, bakery products, ice-cream, appetizers, ethnic foods and ready meals. Liquid Nitrogen freezers are now available from Air Products in several new configurations that have been specifically developed to process a variety of other food products that have properties unsuited to chilling or freezing on the conventional mesh belt, like tomato paste pellets, liquid egg, cream and fruit puree. LIN freezing can be easily integrated into existing production systems whether continuous or batch operated

Freezing with LIN differs from mechanical refrigeration in another way that has recently gained additional significance in SA because the liquid refrigerant is not recycled but instead is delivered cold in cryogenic tankers at a typical temperature of around -195 degrees Celsius. Mechanical refrigeration regardless of the refrigerant used depends on gas compressors that are usually electrically driven, to recycle the refrigerant through the system. Mechanical freezing also consumes significant time in cooling (mainly in houses) compared with LIN Freezing which takes minutes. Not only does this add to the energy demand of any given food production plant, but also raises its’ dependency on a reliable supply of electric power. The luxury of low-cost reliable electric power enjoyed in SA during the past 25 years is gone and not likely to be available here in the foreseeable future.

Liquid Nitrogen Freezing Systems from Air Products, used alone or in conjunction with mechanical systems, provide significant opportunities to the food processor. A PC based evaluation tool has been developed to help analyse some of those benefits. This program provides an indication of the best freezing solution for your needs.

If your current or planned future product range includes any of those mentioned above, why not call Sachin at Air Products (011 977-6430) for a no-obligation evaluation of the benefits that LIN freezing might offer? Additional information and illustrations can be seen by clicking the link below:  http://www.airproducts.co.za/food/freezing.htm#