Support to the meat industry: Alternative gas mixes for MAP (modified atmosphere packaging)
In light of the recent carbon dioxide shortage, Campden BRI is looking for partners to help with new research that aims to investigate the potential of a selection of gas mixes with a view to reducing or replacing carbon dioxide (CO2) in the event of a third shortage. Studies have been designed to provide information on the microbiological and sensory effects of the proposed mixes.
Campden BRI microbiologist Greg Jones, who is leading the project, reflected on the recent CO2 shortage,
“In recent years, combinations of events beyond the control of industry or government have led to the closure of fertiliser plants that supply food-grade carbon dioxide. Food products packaged in protective atmospheres, containing CO2, are at risk of a decrease in quality if there is another shortage”. He added, "Having readily available information on the effects of changing the gas mix would be beneficial for these businesses."
The scientists are looking for red meat producers and retailers, to work with them in the project, so that they can undertake comprehensive testing of alternative modified atmosphere gas mixes.
Neil Huggins, Group Process and R&D Manager of Hilton Foods UK, who is keen to be a part of the projects stated,
“Following the second recent shortage of carbon dioxide packaging gas, Hilton Food Group wants to test alternative gas mixes. The idea is to have a set of results that can be used to show the effect on the shelf-life of changing to an achievable gas mixture in a time of crisis.” He continued, “Having these results readily available will be extremely useful to demonstrate to our customers that although there may be a change to the shelf life of the product, we know what that change is and can plan accordingly. This project will be invaluable for addressing the risk to our business posed by another carbon dioxide shortage.”
Participants will receive exclusive access to the results, for a period of time, before release to a wider audience. The research is set to commence in early 2022. Any companies wanting to take part in the research should contact:
Greg Jones
+44()
greg.jones@campdenbri.co.uk
About Greg Jones
Greg started at Campden BRI in 2006 and has had a broad range of experience and influence, primarily across providing microbiology support to clients and leading research projects. Greg’s PhD was within the field of Molecular Microbiology and he also has a BSc(Hons) in Biotechnology.