Modified atmosphere packaging (MAP) gases are designed to extend the shelf-life of a wide variety of foods by locking in flavour, colour, vitamins and sensory appeal. BOC Food Fresh gases helps you to achieve your objectives.

The combination of required gases varies from food to food. Atmospheres for fish and seafood packaging generally contain a high level of carbon dioxide, while the ideal gas mixture for fresh fruit and vegetables consists of small quantities of oxygen, carbon dioxide and nitrogen. The gases for red meats are carbon dioxide and oxygen; the optimum shelf life for poultry is achieved by using a carbon dioxide atmosphere with nitrogen included as a package filler.

Reccomended Gas Mixtures

Poultry Products
Retail: Food Fresh 3-4
Bulk: (whole birds) 100%CO2 (for maximum shelf life),
Food Fresh 4 (for minimum drip loss
Bulk (retail packs):
Food Fesh 6

Non-Dairy Bakery Products
Retail: Food Fresh 3-7/100% CO2
Bulk:Food Fresh 3-7/100% CO2

Cooked, Cured and Processed Meat Products
Retail: Food Fresh 2-7
Retail sausage: (for colour) Food Fresh 8
(for shelf life) Food Fresh 3
Bulk: Food Fresh 2-7

Combination Food Products
Retail and bulk: Food Fresh 4-6

Red Meat and Offal
Retail: Beef, pork, lambFood Fresh 8
Bulk: Food Fresh 8
Primals: Beef:100% CO2
Pork: Food Fresh 4 for minimum drip loss

Fish and Other Seafood
Retail: Oily fish:Food Fresh 3-7
Bulk: All types of fish and seafood: Food Fresh 3-7

Cook-Chill Food Products
Retail: Food Fresh 2-7
Bulk: cook-chill products are not normally bulk packed under MA. Pumpable products such as sauces, soups etc. can be bulk packed under vacuum

Pasta
Retail and bulk: Food Fresh 4-6

Dairy Products
Hard and soft cheeses:
Retail: Food Fresh 100% CO2/ Food Fresh 3-7 Bulk: Food Fresh 3-7/100% CO2
Grated: 100% N2
Other dairy products, retail and bulk: 100% N2

Dried Foods and Snack foods
Retail and bulk: 100% N2