Proper food packaging equipment allows perishable products to be sold for much longer than would otherwise be the case. Such systems are now essential for maintaining the freshness of many types of perishable foodstuffs, helping to ensure that they arrive with retailers in optimal conditions to be sold. Read on to find out more about some of the perishable food packaging methods used in Australia today.
Vacuum Packaging
Vacuum-based food packaging equipment can be used for most classes of perishable goods, but its advantages are particularly noteworthy among meat and cheese products. This type of packaging food removes air from the package before it is sealed. The aim is to minimise the amount of air that can subsequently reach the food until the package is opened. Vacuum packaging is known to substantially slow down spoilage rates and provides food retailers with longer shelf lives. Furthermore, because a tight seal is formed around the food, this method prevents odours from escaping, something that many consumers appreciate when shopping.
Modified Atmosphere Packaging (MAP)
MAP is now widely used in Australia for fresh produce. Fruits, vegetables and baked goods can all benefit from food packaging equipment that can deliver MAP processes. This technology involves altering the internal atmosphere of the packaging. By using a gas additive, it is possible to slow down the degradation of perishable goods. Packaging of this type might be filled with a blend of perfectly harmless gases, such as carbon dioxide, nitrogen or oxygen, for example. While carbon dioxide is typically deployed to prevent bacteria and mould growth, nitrogen tends to assist with the prevention of package collapses. Oxygen, on the other hand, will help to stop premature decay. MAP can significantly prolong the shelf life of perishable products while also preserving the quality of flavour they offer consumers.
Active Packaging
Modern food packaging machines can also provide active packaging solutions, an innovative approach for perishable foodstuffs. This method involves materials that interact with the food to maintain or improve its condition. For instance, oxygen scavenger sachets can be used within a sealed packet to absorb residual oxygen. These arrest the decaying process and, therefore, extend the shelf lives of perishables. Another example is the use of food packaging equipment that adds moisture absorbers to food products automatically. Typically used for seafood or fresh poultry, absorbers soak up any excess liquid to help maintain both the freshness and appearance of the product. Another benefit of active packaging is that it can be used to improve food safety by suppressing microbial growth within the packaging.
Contact a local company to learn more about food packaging equipment.
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