Vacuum and Controlled Atmosphere Packaging: Meeting the Technical Needs of European Food Processors

Vacuum packaging is mainly suitable for products where the absence of oxygen limits oxidation and microbial growth, such as processed meats, smoked fish or certain aged cheeses. Controlled atmosphere, or MAP, is preferred when the aim is to preserve the appearance, texture or colour of the product, particularly for ready meals, salads or fresh butcher's products. The choice therefore depends first on the processor's process, the desired shelf life and distribution conditions in Europe.

In terms of materials, packaging must combine a suitable barrier to oxygen, water vapour and sometimes aromas, with mechanical strength compatible with thermoforming, chamber or flow-pack lines. Multilayer structures, lidding films and trays are selected according to format, sealing temperature and sealing or resealability requirements. Processors benefit from validating the compatibility between the film, tray and their equipment settings at a very early stage.

Costs depend in particular on the barrier level, the complexity of the structure, the possibility of integrating recycled or recyclable materials, and order volumes. Custom projects often involve longer development, food qualification and preservation testing times than standard references. It is prudent to anticipate supplies, particularly for specific formats or printed designs, in order to secure production schedules.

Finally, implementation must take account of European regulatory constraints on food contact materials, as well as packaging reduction and sorting targets. Properly sized packaging limits unnecessary excess thickness while preserving product protection. Upstream collaboration between production, quality, purchasing departments and packaging suppliers makes it possible to reduce technical hazards and better control the total cost of the solution.