MAP the way to prolonged shelf-life
(July 10, 2002) Not too long ago, fresh food ceased being fresh after just a short time in the store. Not any more.
The advent of Modified Atmosphere Packaging, or MAP, has helped revolutionize the food industry. An attractive yet simple concept, it means that the air in the package is removed and replaced by a mix of beneficial gases, nitrogen and CO2. The nitrogen is used as a filler gas, preventing a vacuum effect, while the CO2 actively inhibits bacteria formation.
 AIR TIGHT:New packaging techniques ensure that consumers enjoy meat products fresh from the farm. |
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The amount of time MAP can add to product shelf life is considerable: from 3 to 21 days for meat, from 7 to 180 days for cheese, and from 3 to 60 days for fresh pasta.
Shelf life extension often lowers the cost of a product by reducing spoilage, and also opens up long-distance import/export options. It can also extend the seasons of certain fruits and vegetables.
MAP is just one of many applications for the gases created during Hydro’s fertilizer production. The food industry represents one of the major sectors for their use, with a wide range of applications covering the entire production chain.
CO2 is added during the growth phase of greenhouse tomatoes, salads and flowers; it enhances quality when added to the fry in fish farms, where it is also used as an anæsthetic during harvesting; and it acts as a cooling agent during the storage and transport of foods.
Bent K. Andreasen is market development manager for Hydrogas Danmark, which supplies CO2 and nitrogen to the Danish food industry. He explains: “ The whole concept of MAP has given the marketing of fresh produce a considerable boost.”
” In addition to prolonging shelf-life, MAP also means that additives can be completely or partially eliminated from the product. MAP also allows for the appearance and presentation of the package to be varied without product deterioration. The original shape and colour of the product are maintained. An important feature is that liquid loss is reduced significantly, as MAP does not extract moisture from the product as does vacuum-packing.”
Andreasen spends a lot of his time on the road, working closely with customers to customize the precise gas mix solutions they need. The exact requirements vary from product to product.
 QUALITY CONSCIOUS:"At Tulip International we endeavor to satisfy the toughest require-ments to product development, distribution, marketing and service," says Tulip factory manager Mogens Jensen. (Photo:Michael Callister) |
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Quality counts
A major customer of Hydrogas Danmark is Tulip International, a wholly-owned subsidiary of Danish Crown, the international food group with an annual turnover in excess of DKK 40 billion (€5.4 billion).
Tulip develops, produces and markets highly processed foods for the retail and catering industries worldwide. With exports to more than 100 countries and a production of some 160,000 tonnes, Tulip is one of Europe’s largest food processors. Brand names such as DANEPAK have firmly established the company’s position in international markets.
Closely following progress during a busy morning shift, Tulip’s factory manager Mogens Jensen describes the company’s current range of products: “ We offer a wide range of quality meat products: pork, beef, veal and poultry. Our main lines include: bacon, pork and beef products, sliced luncheon meats, pâtés, tinned foods and sausage. We also employ a wide range of packaging – from gas and vacuum packaging to aluminium foil, cans and plastic beakers. We are also a leader when it comes to environmentally friendly packaging and we intend to stay ahead.”
Denmark has of course a long tradition as a food exporter: “Danish Bacon” is a household name in the UK, where it has graced British breakfast tables for generations. Some 80 percent of the total production of Tulip International is exported and the advent of MAP, as well as giving these export products a longer life, enables them to be packaged more attractively.
Tulip’s latest innovation is the “Pålækker” range of luncheon meats consisting of sliced sausage, smoked saddle of pork, cooked ham, salted and smoked meats, plus smoked and cooked turkey breasts. Today’s consumer wants fewer additives in his or her food and this range of products is carefully cooked and sliced before being packed in a modified atmosphere that eliminates the need for phosphates.
Well-known faces such as the Danish culinary expert Ida Davidsen, and the British food writer and TV personality Keith Floyd, have featured in the marketing campaign for the range. Just eight months after the launch the products achieved a very high degree of recognition and the latest survey indicates that 80 percent of Danish consumers recognize the brand.
As he inspects the latest batch of MAP-packed turkey breasts, Mogens Jensen points to a recent market trend: “ The consumption of poultry products is growing rapidly. At Tulip we are producing more and more turkey products, especially for the German market. ”
The company’s worldwide export activity means that Tulip is attuned to different consumer preferences. The company has even exported small Danish sausages, in exclusive MAP packaging, to discerning Japanese consumers. Jensen emphasizes that to succeed as an international food supplier, it is essential to keep in close contact with the market and to respond swiftly to consumer trends.
“At Tulip International we endeavor to satisfy the toughest requirements to product development, distribution, marketing and service.”
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