Chilled meat, fresh fish, chilled prepared food products, meat slices, sausages, cheese, fresh bread, vegetables, fruits and other food products - this is what you produce. Every day, buyers of your products become more and more exacting to what they are paying for. The modern buyer wants the product to be fresh and delicious, stored for a long time without chemical preservatives and also to have a handy packaging. It is impossible to disagree with this. These customer requirements to fresh products have become a powerful force in the development of a new method to increase the shelf life of products without artificial additives or preservatives. This method has been found. Even in the middle of XX century special gas was used for the preservation of fresh food products, mainly for meat transportation. This gas created a special atmosphere around the product, which prevented bacterial growth and oxidation of fats.
Later, this technology of food preservation has been successfully transferred to products packaged for retail sale and has been generally named MAP (Modified Atmosphere Packaging). In the 90-th years technology MAP was the most frequently used way to preserve quality and freshness of food because it allows:
- increase shelf life in several times;
- reduce or eliminate preservatives;
- minimize the return of expired products;
- expand the geography of sales;
- produce fundamentally new products;
- pack products in attractive packaging.
To achieve these benefits, Linde has developed technology MAPAX ®.