PACKAGING SOLUTIONS
SHELF LIFE F
Extending the shelf life of bakery products without compromising quality remains a persistent technical and commercial challenge for bakeries. Suzanne Callander reports on a possible solution.
or bakery manufacturers operating within increasingly constrained supply chains and under pressure to reduce
waste and improve their sustainability credentials, packaging has moved from simply being a passive barrier to an active component of product preservation, with Modified atmosphere packaging (MAP) emerging as a viable approach to addressing these challenges.
MAP can offer an effective solution
for extending the shelf life of perishable bakery products while making a meaningful contribution to reducing food waste. By replacing the natural atmosphere inside the packaging with an appropriate protective gas mixture, it is possible to significantly slow down spoilage mechanisms, without the need for preservatives. For bakeries striving to deliver fresh, safe and appealing products
over longer distribution distances, MAP can therefore offer both economic and ecological advantages. MAP has an important role to play in
bakery applications. It can meaningfully extend shelf life, reduce food waste, and support longer, more complex distribution chains, helping bakeries achieve their sustainability goals. However, according to Joanna Herbst, Commercial Product Manager Converting at adapa Group, MAP
34 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026
MAPPING OUT A PRACTICAL SOLUTION FOR EXTENDING
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