Food preservation methods have been used by human beings since the dawn of time in order to keep foods fresh and safe for consumption.
Food preservation involves a variety of means which can be applied to or into the product and which will stop or slow down its spoilage.
Food spoilage usually involves three major causes: microbial/bacterial spoilage, oxidation of food compounds, and enzymatic-induced spoilage.
Food spoilage usually alters the appearance, taste, texture, smell, and nutritional value of the product. Food preservation methods usually inhibit one or all of these causes.
Food preservation is done during processing, packing, and storing.
Common methods of food preservation include drying, spray drying, freeze drying, freezing, canning, preserving in syrup, sugar crystallization, food irradiation, and adding preservatives. Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization, and curing.
The latest innovation in the food preserving field is applying favorable conditions of packaging, which is called MAP (Modified Atmosphere Packaging). It is usually done either by mechanical vacuum-packing or by flashing inert gases such as nitrogen and carbon dioxide.
The main purpose of this process is to remove either partially or totally the atmospheric oxygen surrounding the product, thus reducing oxidation reaction and oxygen-induced spoilage and extending the product’s shelf life.
The method for Modified Atmosphere Packaging involves variables such as the type of package, its permeability for gases, and the total gas composition in the package both at the production stage and during the product’s shelf life.
Modified Atmosphere Packaging is applied in various types of packing forms. One of the most common is tray sealing machines that are equipped with the right means for vacuum creating and/or gas flashing.
In 2005, an Israeli patent for MAP (Modified Atmosphere Packaging) in tray sealing machines was made by Hefestus Ltd. This innovation alters the atmosphere in the package by gas flashing without applying any mechanical vacuum on the packed food, thus allowing the appearance and texture of the product to remain unharmed.
This patent by Hefestus SLBTM is a ground-breaking innovation in the food preservation field that decreases or eliminates the need for adding artificial preservatives in the food, but can double the shelf life of even the most delicate products.
Our team of experts will be happy to consult you on the best solution for your needs and the best way to extend your product’s shelf life.