MURRAY HILL & NEW PROVIDENCE, N.J.--(Linde North America can extend the shelf life of consumer packaged foods when compared to packaging in air. At the same time, it works in a natural way -- using a combination of food-grade nitrogen, carbon dioxide (CO2), and/or oxygen.)--The MAPAX® modified atmosphere packaging solution from
The gases keep sealed products fresh longer when stored under appropriate conditions, helping to reduce returns due to spoilage. With MAPAX, the shelf life of cakes can be extended from several weeks to up to one year, pizza from 7-10 days to 2-4 weeks, and raw red meat from 2-4 days to 5-8 days (at <38oF). (See Fig. 1.)
Linde is a leading supplier of food-grade gases for the food and beverage industry. The MAPAX solution 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 and preservation of a range of bagged, trayed, canned and bottled products, from potato chips to nuts.
Linde designs a MAPAX-gas solution for many types of packaging equipment including: deep draw machines, tray sealers, vertical-flow packs, bag-in-box bag sealing machines, horizontal flow packs, and vacuum-chamber machines. Linde engineering designs gas control systems to maximize cryogen efficiency. Sealing in freshness and extending shelf life helps build product and brand value for bakery, prepared foods and protein products.
The Linde Food Team performs in-plant assessments to identify current cost-to-chill and works with processors to develop optimal process solutions. For more information, visit: http://www.lindefood.com, or call: 800-755-9277.
About Linde in North America
Linde North America is a member of The Linde Group, a world-leading gases and engineering company with around 51,000 employees in more than 100 countries worldwide. In the 2011 financial year, it generated revenue of EUR 13.787 bn (US 18.1 bn). The strategy of The Linde Group is geared towards long-term profitable growth and focuses on the expansion of its international business with forward-looking products and services. Linde acts responsibly towards its shareholders, business partners, employees, society and the environment – in every one of its business areas, regions and locations across the globe. The Group is committed to technologies and products that unite the goals of customer value and sustainable development.
For more information, visit Linde in North America at http://www.lindeus.com
Fig. 1 Comparison of Typical Shelf Life
Typical improvements with MAPAX® modified atmosphere packaging across protein, dairy, baking and prepared food applications.
Products packed in air vs. MAPAX® modified air packaging
Packed in air
|Cakes||several weeks||up to one year|
|Bread||some days||2 weeks|
|Pre-baked bread||5 days||20 days|
|Fresh cut salad mix||2–5 days||5–10 days|
|Fresh pasta||1–2 weeks||3–4 weeks|
|Pizza||7–10 days||2–4 weeks|
|Pies||3–5 days||2–3 weeks|
|Sandwiches||2–3 days||7–10 days|
|Ready meals||2–5 days||7–20 days|
|Dried foods||4–8 months||1–2 years|
|Hard cheese||2–3 weeks||4–10 weeks|
|Soft cheese||4–14 days||1–3 weeks|
|Raw red meat||2–4 days||5–8 days|
|Raw light poultry||4–7 days||6–21 days|
|Raw dark poultry||3–5 days||7–14 days|
|Sausages||2–4 days||2–5 weeks|
|Sliced cooked meat||2–4 days||2–5 weeks|
|Raw fish||2–3 days||5–9 days|
|Cooked fish||2–4 days||3–4 weeks|