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.
About Roy Betts
Dr Roy Betts is Head of Microbiology at Campden BRI, and currently manages a large team of scientists and technicians. He is a recognised expert in food microbiology and related issues. Read more...