Modified atmosphere packaging (MAP) technology began in Australia and New Zealand, where Britain’s demand for beef and lamb meant the meats were stored in carbon dioxide to maintain freshness in their journey across the globe. But, MAP technology has come a long way since then.
MAP is a technique used to alter the gas composition of food storage or shelf-ready containers. Oxygen is fresh food’s biggest enemy, as it enables respiration and aerobic bacteria growth. Back in the 1930s, Australia pioneered MAP using carbon dioxide, as this meant oxygen levels were kept optimally low. However, an array of gases can be used.