The MAPAX® modified atmosphere packaging solution can extend the shelf life of consumer packaged foods when compared to packaging in air. It works in a natural way, using a combination of food grade nitrogen, carbon dioxide and oxygen. The gases keep sealed products fresh longer when stored under appropriate conditions, helping reduce returns due to spoilage. The shelf life of cakes can be extended from several weeks to up to one year, pizza from seven to 10 days to two to four weeks, and raw red meat from two to four days to five to eight days (at greater than 38°F). The system includes on-site gas supply and delivery as well as metering and control systems matched to a plant's existing food packaging system. Gases can be precisely metered for high-efficiency inerting preservation of a range of bagged, trayed, canned and bottled products, from potato chips to nuts.
Linde in North America, www.lindeus.com