PACKAGING SOLUTIONS
Mechanical strength is another practical challenge. Hard crusts, seeds, and angular product shapes can puncture a poorly specified film during packing or transit, so Joanna advises that this needs to be planned for early in the project. For bakery manufacturers considering
MAP for the first time, the equipment investment and line compatibility are other important considerations. MAP requires specific machinery, modified tooling, and gas supply infrastructure. Transparency expectations also need
to be considered. High clarity matters for premium and artisan bakery products where consumers want to see what they’re buying, but some high-barrier film structures involve trade-offs on optical performance. “These are conversations that bakeries should be having with their packaging partner early in the project – not after tooling has been ordered,” warned Joanna. “One area where we see bakeries making avoidable mistakes is treating circularity as an afterthought,” continued Joanna. “Multi-material structures that deliver good barrier performance can be very difficult to recover at end of life and
MULTI-MATERIAL STRUCTURES THAT DELIVER GOOD BARRIER PERFORMANCE CAN BE VERY DIFFICULT TO RECOVER AT END OF LIFE AND THAT IS A PROBLEM THAT ONLY GETS HARDER TO SOLVE THE LATER IT’S RAISED
Frequently asked questions Campden BRI regularly receives packaging, microbiological/shelf-life and other enquiries relating to MAP products, and so Lynneric Potter & Linda Everis of Campden BRI have penned answers to some of the most frequency asked questions. These include:
that is a problem that only gets harder to solve the later it’s raised. “adapa is seeing mono-material and
near-mono-material structures become increasingly viable, even for higher- barrier MAP applications. The direction from retailers and legislation is clear. Building Designed for Recycling into the specification from the outset isn’t just responsible, it’s smart forward planning.”
What gas mix should I use for my MAP product? The interaction between the gas and the food is critical and needs to be understood to select the correct gas mixture. Commonly a mixture of one, two or three gases – usually nitrogen, carbon dioxide or oxygen are used. The gases used play an integral role in the finished pack, and their necessary selection and ratios will be dependent on factors such as product category / type, shelf-life requirements, and microbial control.
Are there shelf-life limitations for MAP products? The UK Food Standards Agency (FSA) have specific guidance on shelf-life requirements for vacuum packed (VP) and low oxygen MAP products. Reducing the oxygen levels in a pack
36 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026
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