Support to the meat industry: Alternative gas mixes for MAP (modified atmosphere packaging)
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."
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.”