Packaging gas

Packaging gas, also known as modified atmosphere packaging (MAP) gas, is a mixture of gases used to protect food during storage and transport. It typically consists of nitrogen, carbon dioxide, and sometimes oxygen, often in specific ratios tailored to the food product. These gases are produced industrially through various separation and purification processes.

Manufacturers use packaging gas to extend the shelf life of food products by inhibiting spoilage mechanisms like oxidation and microbial growth. It helps maintain the food's colour, flavour, and texture. It is commonly found in packaged meats, baked goods, salads, and wines.

Packaging gases are considered processing aids rather than food additives in many contexts, and are not typically assigned E-numbers. They are generally regarded as safe when used as intended to preserve food quality. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated the safety of individual gases used in food processing, with no specific concerns raised at typical exposure levels. The gases themselves are inert or naturally occurring in the atmosphere, and their presence in food packaging is primarily for preservation.