CO2 in food 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.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)

When you click on the Send button you will be deemed to have accepted our terms and conditions

Roy Betts

About Roy Betts

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

Read more...

Contact an expert