Can you give a brief history of Modified Atmosphere Packaging (MAP) and its development?

Bianca *******, Australia

Although Modified Atmosphere Packaging (MAP) is a newer type of food packaging, Controlled Atmosphere Storage (CAS) was already used in the 30’s, when ships transporting fruits had high levels of CO2 in their holding rooms, thus increasing the shelf-life of the product.

In the 70’s MA packages reached the stores when bacon and fish were sold in retail packs in the UK. Since then the development has been stable and the interest into MAP has grown due to increasing consumer’s demand.

In "active packaging" specific substances in the packaging modify the composition of gases during storage. Oxygen adsorbers present in the food package help to reduce the level of oxygen in the package. This in turn reduces the growth of aerobic microorganisms and delays the deterioration of fats. Another method of packaging that may be used for products such as coffee and spices is vacuum packaging where the product is placed in a plastic or aluminum foil pouch and most of the air is removed. The package around a food allows the internal atmosphere to be retained so the food stays fresh and safe.

For more information about new packaging read this: http://www.eufic.org/gb/food/pag/food33/food333.htm