Linde Modified Atmosphere Packaging System Extends Shelf Life Naturally

  Linde Modified Atmosphere Packaging System Extends Shelf Life Naturally

Business Wire

MURRAY HILL & NEW PROVIDENCE, N.J. -- October 16, 2012

The MAPAX® modified atmosphere packaging solution from 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 (CO[2]), and/or oxygen.

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
<38^oF). (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

Food                    Packed in air     MAPAX® solution
                                                  
BAKING &
PREPARED FOODS
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
                                                  
DAIRY
Hard cheese                 2–3 weeks             4–10 weeks
Soft cheese                 4–14 days             1–3 weeks
                                                  
PROTEIN
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

Contact:

Linde
Amy Ficon
Corporate Communications
908-771-1491, Fax 908-771-1460
amy.ficon@linde.com
 
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