Reduction of food waste and food loss through gas packaging.
Effects of gas packaging: ◆ Preservation of freshness and quality ◆ Differentiation of products ◆ Enables planned production and sales ◆ Expansion of distribution range ◆ Reduction of labor and waste at the retail stage.
Types of gases that can be used in food Nitrogen (N2) gas: Replaces oxygen, which causes oxidation, with nitrogen gas that has 'inert' properties. It is effective for preventing oxidation and preserving flavor. Carbon dioxide (CO2) gas: Has 'antimicrobial' properties that suppress the growth of microorganisms, and may be used for packaging foods that are high in moisture and prone to mold and other microbial growth. Oxygen (O2) gas: Oxygen is essential for life activities. It may be used in cut vegetables and similar products for its freshness-preserving effects. *Compared to traditionally used deoxidizers and additives, it poses no risk of accidental ingestion and does not have adverse effects on health, making it safe and secure!
- Company：東日本イワタニガス 開発本部
- Price：Other
