Active packaging technologies have evolved to help extend product shelf life for a wide range of snack products and baked goods. Advancements in modified-atmosphere packaging (MAP) and active, enhanced-barrier packaging materials are two instrumental aspects of this evolution, preserving product freshness while maintaining peak food safety.
MAP offers food processors a way to naturally improve the shelf life of a wide range of bakery products. The absence of oxygen—or very low oxygen levels—prevents aerobic bacterial growth. Concurrently, a high concentration of carbon dioxide (CO2) inhibits growth of yeast. MAP is especially effective when combined with packaging materials designed with a moisture and/or gas barrier. Moisture prevention is a key to maintaining product texture.