Modified atmosphere packaging (MAP) in the food processing industry has facilitated major shifts in the consumer experience, says David Bell.
In the last decade the human life style has changed in a variety of ways, as have our expectations. Food is not only a basic need but now also a measure of living standards: consumers today expect certain criteria to be met, including unadulterated taste, longer shelf life and attractive appearance of packed perishable goods. Therefore the food industry has developed new food packaging techniques over the years to satisfy customer demands. MAP has risen to the challenge by offering improved quality to perishable food customers, and has grown to be a reliable technique.
Why MAP?
The door for MAP was opened, in principle, by the needs of the customer. People want fresh, attractive and high quality food at any time and location. To fulfill these expectations the manufacturer or trader has to solve significant logistic problems. Transport over long distances assumes high stability of the goods. In addition the packed food has to look attractive enough to be bought.
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