Modified Atmosphere Packaging
Replace air with a gas mixture calibrated to your product: more shelf life, less waste, fewer preservatives. MAP is the benchmark technology for meat, cheese, fresh pasta, fish and bakery.
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What is MAP and how it works
Modified Atmosphere Packaging (MAP) replaces the air inside the pack with a controlled gas mixture before sealing. The gases used — CO₂, N₂ and O₂ — work synergistically to inhibit bacterial growth, slow oxidation and preserve colour and texture.
Unlike vacuum, MAP maintains pack volume: the product is not compressed and the risk of physical damage is greatly reduced. The gas mixture choice is always specific to the product and cold chain.
| Gas | Role | Note |
|---|---|---|
| CO₂ | Bacteriostatic | 20–50% in almost all food mixtures |
| N₂ | Inert filler | Replaces O₂ without reacting with product |
| O₂ | Colour preservation | Needed for red meat (myoglobin) |
| Ar | Premium filler | N₂ alternative for delicate products |
Mixtures and shelf life by product
Indicative values at 2–4°C. Optimal mixture must be validated with product-specific application test.
| Product | Typical mixture | MAP shelf life |
|---|---|---|
| Fresh red meat | 20–30% CO₂ + 70–80% O₂ | 8–12 days |
| Cured & cooked meat | 25–35% CO₂ + 65–75% N₂ | 30–60 days |
| Fresh fish | 40–60% CO₂ + 40–60% N₂ | 8–14 days |
| Fresh cheese | 30–50% CO₂ + 50–70% N₂ | 30–60 days |
| Fresh pasta | 20–30% CO₂ + 5% O₂ + 65–75% N₂ | 30–60 days |
| Fresh-cut vegetables | 3–5% O₂ + 5–10% CO₂ + N₂ | 7–14 days |
| Bakery / pizza | 30–40% CO₂ + 60–70% N₂ | 14–30 days |
| Ready meals | Variable by component | 10–21 days |
Why choose MAP
EMA Pack machines with MAP technology
MAP tray sealers
STS and DTS tray sealers natively support MAP mode with gas injection before sealing. Ideal for ready meals, meat, cured meats and cheese in trays.
See EMA tray sealersMAP thermoformers
MTF, STF and LTF thermoformers integrate the MAP system into a continuous line. Custom format, high speeds and consistent quality for demanding industrial production.
See EMA thermoformersFAQ
Does MAP require special equipment for gases?
Yes. MAP machines require a gas mixer connected to CO₂, N₂ and O₂ cylinders and a mixture control system. EMA Pack provides gas connection specifications during the quoting phase.
Does MAP work with flexible film?
Yes. MAP can be applied to both rigid packs (thermoformed or pre-formed trays) and flexible bags with adequate barrier specifications.
What residual oxygen is acceptable in a MAP pack?
It depends on the product: red meat requires O₂ > 60%; for cured meats and cheese residual O₂ must be < 1%; for fresh pasta a low O₂ quota (3–5%) is used. Residual is measured with a headspace analyser.
Which MAP mixture is right for your product?
Our engineers analyse your product and cold chain to define the optimal mixture and most suitable machine.