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Waste
Another development with MAP – and one that is growing in popularity , is its use alongside cryogenic freezing - a tried , tested , and efficient way of producing food , particularly for ready to eat products .
Driven by both environmental and economic pressures , there is significant demand for cost effective and low waste food manufacturing solutions . MAP and cryogenic freezing , as individual processes , are an integral part of how manufacturers manage this need but combine them and you have the best of both worlds . Our Freshline ® Superfresh TM offering links these technologies in this way . In so doing , Freshline ® Superfresh TM slows down the accelerated food deterioration occurring after thawing and allows the frozen product to have the shelflife of a standard MAP chilled product after it thaws . Additionally , when thawed under the right conditions , the end user can safely refreeze the product at home .
But while MAP must adapt to developments in packaging and freezing technologies , what about the evolution of the MAP process itself ?
The Freshline ® Aroma MAP TM system is a process we have developed at Air Products that represents a significant step forward for the technology . This system helps enhance the customer ’ s sensory experience by vaporizing natural aromas , such as essential oils , into the packaging at the same time as the MAP gas , with no additional production steps .
In terms of the system itself , it is incorporated into a manufacturer ’ s existing packaging line and can be used for a range of food products , including processed meat , dried foods and bakery items . It injects a precise and repeatable amount of aroma or essential oils into the gas flow . The mix of the MAP-gas and vaporized aroma then goes into the packaging machine , inserted in the same way as for standard MAP . There are multiple benefits to this , including the potential to extend shelf-life and tackle food waste , as well as using smell to trigger emotions and memories and boost brand loyalty .
Evidently , the sector has made progress , but with increased demand for sustainable production of food , there is now a renewed focus on innovation . As a result , the sector is witnessing a significant shift towards finding new , digitally led ways of improving its capability , across all areas . We are increasingly exploring how MAP can work in conjunction with a digital approach that allows manufacturers to investigate , record and review production data in real time , improving safety , and boosting efficiency and sustainability to boot .
Ultimately it comes down to the fact that good innovation is the product of collaboration . Rather than tackling challenges in silos , it is critical we consider how MAP , new packaging materials and new processing methods can combine to tackle sustainability pressures , boost cost efficiency and ensure the needs of the consumer are met . ■
For a list of the sources used in this article , please contact the editor .
Sonia Guri www . airproducts . com
Sonia Guri is Lead Manager for non-Cryo Food Applications Europe at Air Products . Air Products touches the lives of consumers around the globe in positive ways every day . Focused on serving energy , environment and emerging markets , it provides essential industrial gases , related equipment and applications expertise to customers in dozens of industries , including refining , chemical , metals , electronics , manufacturing , and food and beverage . It is also the global leader in the supply of liquefied natural gas process technology and equipment .
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