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Packaging Science

Modified Atmosphere Packaging (MAP)

MAP replaces the air inside a food package with a specific gas mixture to slow spoilage. For fresh red meat, the typical mixture is 70% O2 + 30% CO2—the high oxygen maintains the bright red oxymyoglobin color consumers expect, while CO2 inhibits bacterial growth. For salad greens, the mix is 2-5% O2 + 5-10% CO2 + balance N2—low oxygen slows respiration (greens are alive and still breathing in the bag), while CO2 suppresses mold. For bakery products, 100% CO2 or 100% N2 prevents mold growth for weeks. MAP can extend shelf life 2-5× compared to air-packaged equivalents, reducing food waste significantly.

Packaging Science

Modified Atmosphere Packaging (MAP)

MAP replaces the air inside a food package with a specific gas mixture to slow spoilage. For fresh red meat, the typical mixture is 70% O2 + 30% CO2—the high oxygen maintains the bright red oxymyoglobin color consumers expect, while CO2 inhibits bacterial growth. For salad greens, the mix is 2-5% O2 + 5-10% CO2 + balance N2—low oxygen slows respiration (greens are alive and still breathing in the bag), while CO2 suppresses mold. For bakery products, 100% CO2 or 100% N2 prevents mold growth for weeks. MAP can extend shelf life 2-5× compared to air-packaged equivalents, reducing food waste significantly.