Markets for MAP foods

Abstract

Although modified-atmosphere and vacuum-packaged foods are not highly visible in world food marketing and technology, they constitute a substantial and growing proportion of North American and European food supplies — albeit mostly in distribution packaging. Vacuum packaging, MAP and CAP are all regarded by most observers as part of the same technology. In this definition, therefore, the market for MAP food includes fresh and minimally processed foods packaged under vacuum or altered gaseous environment. More than 80% of the beef in the USA and Canada is shipped from meat packers to retailers and hotel/restaurant/ institutional (HRI) (catering) operations in the form of vacuum-packaged primal cuts. Similar proportions are valid for Europe. About half of all fresh poultry in North America is master packed in bulk under modified atmospheres for distribution to retail grocery and HRI outlets. A growing retail category in the USA is precooked poultry packaged under modified atmosphere or vacuum, and marinated and precooked poultry packaged under vacuum. Virtually all cured or processed meat and cured cheese products in retail distribution are packed under either vacuum or inert (i.e. nitrogen) atmosphere. Most cured and cooked meats for in-store delicatessen use are vacuum packaged.