Generally, Cake Bar packaging companies roll-out the MAP packaging process in their packing lines, with their new effective formulation of preservative or reduces shelf life.
Cake packaging plastic
The cake bar packaging is mainly in plastic film with a different type of structure. Some cake bar companies also increased the effectiveness of packaging, with an increase in film thickness. Then, why companies again using the MAP packaging?
Earlier MAP packaging is only meant to improve the packaging shelf life with a reduction of mold growth.
It is a technique that increasingly used to extend the shelf life of fresh foods such as meat, fish, and cut fruit and various bakery products, snack foods, and other dried foods. The air in a package is replaced with a gas composition that will retard microbial growth and the food’s deterioration.
For example, a cake bar for retail sales is packed in an atmosphere of 50% carbon dioxide and 50% nitrogen.
In most cases, the microbial growth is inhibited (Co2 diffuses into the product’s surface moisture to form a weak acid, carbonic acid, and the lack of oxygen restricts aerobic spoilage bacteria growth molds). Still, in dried foods, the onset of rancidity and other chemical changes can be delayed.
Why update on MAP packaging for the cake bar packaging?
Recently seen in the malls or shops, the customer is mainly adults (of course adult but directed by children for this specific product). The children usually take this product from the shelf, hold the product in their hands, and use it the rough way. After that, when a product is open by the customer to eat, it is in crushed form. So, nobody likes the way to eat the product in this way.