Modified atmosphere packaging from StePacPPC reduces foodservice waste
StePacPPC’s modified atmosphere/modified humidity (MA/MH) packaging solutions are demonstrating significant impact in reducing food waste across US foodservice operations through enhanced shelf-life extension and moisture control capabilities. The Israeli food packaging developer has partnered with Windham Packaging Ltd. Inc. to address the pressing challenge of food waste in the foodservice sector, which accounts for approximately 290 million tonnes globally.
Technical innovations in moisture control
The company’s MA/MH packaging technology incorporates specifically calibrated water vapour transmission rates (WVTR) designed to prevent condensation buildup within the package. This technical advancement maintains optimal humidity levels around fresh produce, crucial for preserving quality during extended storage and distribution periods.
Performance metrics in commercial applications
Recent commercial implementations have yielded quantifiable improvements in operational efficiency. PEA King Produce, Inc. reported a 5% reduction in scrap rate after implementing StePacPPC’s films for packaging five-pound units of fresh green beans and brussels sprouts. The enhanced sealing properties of the films have demonstrated improvements in packaging line efficiency through reduced sealing times.
Material specifications and sustainability features
The packaging solutions, marketed under the Xtend bags and Xflow films brands, feature:
• Compatibility with both horizontal and vertical form-fill-seal operations
• A patented high-performance sealing layer
• Chemical recycling certification from RedCert2
• Reduced plastic usage through lean film design
• Resealable functionality for partial product use
Supply chain optimisation through modified atmosphere technology
The packaging system has demonstrated particular efficacy in iceless shipping applications. In a case study involving broccoli shipments from Salinas Valley, the removal of ice requirements enabled a 66% increase in product density per container, resulting in reduced transportation requirements and associated carbon emissions.
Application-specific customisation
The MA/MH packaging formats are customised according to specific produce requirements, with designs incorporating:
• Individual product respiration rates
• Moisture sensitivity parameters
• Dehydration risk factors
• Required atmospheric conditions
• Post-harvest handling specifications
• Supply chain environmental variables
Dr Gary Ward, CTO for StePacPPC, notes:
“They report their products are arriving with better quality and less waste at hotels, restaurants, caterers, and other foodservice destinations across the US. The innovative design not only ensures peak freshness upon arrival but extends shelf life even after opening.”
The technology has demonstrated particular success with sliced mushrooms, green beans, brussels sprouts, and broccoli in foodservice applications. The company is currently expanding its application range and market presence in the UK and European markets.
For more information, visit: www.StePacppc.com
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