CO₂ in food packaging

Packaging

In this podcast microbiologist Roy Betts and packaging technologist Lynneric Potter discuss the role of CO2 in in modified atmosphere packaging and the alternative gases that can be used. Modified atmosphere packaging use gases to replace atmospheric air in the package. This can benefit shelf life and quality in chilled, ambient and bakery products. CO2 has the added benefit of being antimicrobial.

About Roy Betts

Roy Betts is a Fellow at Campden BRI, an independent international food consultancy and research organisation based in the UK.

Recent podcasts

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CO₂ in food packaging
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CO2 in food packaging

About Roy Betts

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CO₂ in food packaging