While there are many packaging methods to extend a food product’s life, the main objective is clear — to retard microbial spoilage and provide the freshest, safest product possible to consumers. Although modified atmosphere packaging (MAP) — the insertion of a mixture of gases usually including oxygen, carbon dioxide and nitrogen into a package to preserve food — is a popular method that appeals to consumers’ preference for fresh and additive-free foods, other food preservation techniques in combination with MAP are gaining acceptance.
As food companies continue to see the home meal replacement (HMR) market grow in popularity, many are using MAP technology to market ready-to-heat products with extended shelf lives. One company using extended shelf life to its marketing advantage is Northern Star Company, the potato division of Michael Foods, Inc. All of Northern Star’s refrigerated de-hydro cooled (DHC) pre-cooked cut and sliced potato products, available at the retail level under the Simply Potatoes and Diner’s Choice labels, have a 30-day shelf life without preservatives. Proprietary technology in both the manufacturing and packaging process, combined with a strong quality assurance program, allow for the 30-day shelf life.
Dairy foods are also using forms of advanced packaging technologies to enhance shelf life. Ryan Foods, a wholly-owned subsidiary of Dean Foods that produces extended shelf life (ESL) fluid milk products, uses ESL processing and packaging to push back their “best before” dates. ESL processing and packaging employs ultra high temperature (UHT) pasteurization. According to Dan Green, president of Ryan Foods, this process keeps the bacterial content extremely low and the product will hold its shelf life for up to 60 days when refrigerated.
Customized films are also being developed to maintain shelf life and inhibit spoilage. Landec Corp. (Menlo Park, CA) has introduced its Intellipac packaging for applications in the fresh-cut produce industry. The Intellipac MAP system incorporates a super-high oxygen permeable membrane used over an aperture in the form of a label onto pre-made bags, film rollstock and lidding stock. By using these breathable membranes, package atmospheres can be tailored to accommodate high respiration rates and compensate for modest ranges in temperature abuse, resulting in extended shelf life and higher quality taste, smell and appearance of fresh produce.
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