Anyone sticking to a healthy diet is probably getting a helping hand from specially selected industrial gases…

Fruit and vegetables, fish and seafood, meat and poultry all stay fresh for longer when put into packaging containing industrial food-grade gases.

Known as MAP (Modified Atmosphere Packaging), this kind of packaging enhances a food’s natural shelf-life and uses gases contained in the earth’s atmosphere with its mixtures of CO2, O2 and N2.

So if you’re enjoying a crunchy salad or some juicy lean chicken, MAP may well be helping your diet keep its appeal.

MAP’s gases are odourless, colourless and non-toxic. And  in combination with chilled storage temperatures, they help prevent salads from becoming limp, fruit getting wrinkly and meat losing its colour ─ all big turn-offs, especially when you are trying to stick to a healthy diet.

Bespoke to each food type

Because no two types of food are the same, there’s no ‘one-size-fits-all’ MAP. Each individual foodstuff needs a unique gas mixture.

Specialists in our dedicated food technology centre in Thame, together with our partners in the MAP packaging and machine sector, work this out with absolute precision.

They look at a foodstuff’s properties and how it is handled to determine exact gas compositions.

Better quality food

Whatever the foodstuff or the food producer’s size, the quality outcomes for food are the same. The MAP gas atmosphere ensures:

  • fresh taste, texture and appearance
  • guaranteed food safety
  • a prolonged shelf-life
  • consistent quality

Less waste and better businesses

Meanwhile food producers gain significant environmental and business advantages from using MAP:

  • food waste is minimised ─ there are cost savings in not having to keep disposing of out-of-date foods
  • foods are more available because they have a longer shelf-life
  • distribution costs are cut because fewer journeys are needed
  • brand standards – both food producers’ and retailers’ – are upheld
  • retailers can get a more predictable service

The business priorities and site of each individual food producer dictate the specifications of their MAP installation. Specialist equipment, training, safety guidance and ongoing technical support are all provided as part of BOC’s MAP service.

So next time you’re enjoying some fresh fruit or veg, fish, meat or poultry, take a moment to think about the expertise that’s ensured its fresh quality.

Visit our MAP website to find out more – or leave a comment below we would love to hear from you.

Steve Baker
Technical Specialist – Food & Beverage