Company expands active packaging pads into meat and seafood sectors
Active packaging technology that prolongs shelf life by forming a cloud of carbon dioxide around food has been modified to be used with a raft of new products.
Active packaging technology that prolongs shelf life by forming a cloud of carbon dioxide around food has been modified to be used with a raft of new products.
Company behind the active packaging technology
The CO2 Fresh Pads have been adapted for meat, poultry and seafood processors, Steve Josephs of JS Food Brokers said. The company acts as a marketing consultant for patent holders CO2 Technologies, which launched the system around six years ago for use in retail and grocery applications.
Josephs said growing concern over safety issues arising as a result of excessive purge and bacteria counts that occur during transport and storage of meat and poultry was a major driver for the expansion into the new sectors.
“One additional reason that food processing plants are gaining interest in this product is because of the new U.S. FDA Food Safety Modernization Act where food processing plants are specifically targeted and will have to demonstrate what they are doing to improve food safety,” he added.
Protective cloud
The system contains active ingredients such as citric acid and sodium bicarbonate, which are the moisture actuated CO2 generating materials in the pads. They are located between layers of absorbent material and bound to fibres of the material.
“When in the presence of the moisture emanating from the surface of food, these ingredients are activated, generating CO2 which gradually is produced over time forming a protective ‘cloud’ around the food pushing out the oxygen and ethylene, thereby slowing the oxidation of the food and retarding the growth of bacteria,” said Josephs. “This process extends the shelf life of the food, helps keep the moisture in the food, preserves its texture and colour, and eliminates food odours.”
The CO2 does not interact with the food but only modifies the atmosphere around the product by pushing out the oxygen, altering the pH and lowering the temperature. This inhibits bacteria growth enabling the food to stay fresh longer, said the company.
While the technology is not new, the CO2 pads are more affordable than previous systems that have required expensive equipment. The adapted pads means that small and medium-sized processors can now tap into this know-how for the first time, said Josephs.
New products and challenges
Recent independent laboratory testing under these new conditions has resulted in the identification of several new products, specifically useful in Cryovac and Multivac wrapped products, he said.
“The new products include a general multi-purpose pad, as well as specific requirements for products that use new levels of active ingredients, as well as products of various sizes to accommodate product volumes not previously addressed”, said Josephs.
He said development was an ongoing process as they worked with processors to perfect the mixture and density of the active ingredients, as well as the size and absorbency requirements of the pads.
Source: JS Food Brokers
All content and features on this website are copyrighted with all rights reserved. The full details can be found in our privacy statement
