nexAir’s Expertise in Food Processing: Using Gases for Controlled Atmosphere Packaging

Ever wonder why that fancy cheese from Europe still tastes perfect after crossing an ocean? Or how grocery store meat stays red instead of turning gray after a few days? The answer isn’t magic—it’s gas. Food processors have been quietly revolutionizing shelf life by controlling the air inside packages.

What Happens When You Control the Air

Oxygen ruins food. It feeds bacteria, turns fats rancid, and makes meat look unappetizing. Replace that oxygen with the right gases, and suddenly your products last weeks instead of days.

Nitrogen works like an invisible shield. It pushes out oxygen without changing how food tastes or feels. Carbon dioxide goes further by actually stopping bacteria from multiplying. Some foods need pure nitrogen, others work better with gas blends. The trick is matching the right gas to what you’re packaging.

Real Applications That Work

Meat processors figured this out years ago. They pump carbon dioxide into packages to keep bacteria at bay while maintaining that fresh-cut appearance customers expect. Bakeries use nitrogen to stop bread from going stale or moldy. Fresh-cut vegetables present a bigger challenge. They’re still alive and breathing after harvest, so the gas mixture has to slow that process without killing the produce. Get it right, and bagged salads stay crisp for over a week. Even wine and beer producers use controlled atmospheres during bottling. A tiny bit of oxygen can ruin flavors that took months to develop. Nitrogen blanketing protects the product from the moment it leaves the fermentation tank until someone opens the bottle.

Making It Work in Your Operation

Most packaging equipment can handle gas injection with some modifications. You add nozzles that spray gas into packages right before sealing. Monitoring equipment checks that gas levels stay where they should be. The learning curve isn’t steep. Food processors start simple—maybe just flushing packages with nitrogen before sealing. Once they see results, they often upgrade to more sophisticated systems with precise gas mixtures and automatic controls. nexAir’s KnowHow™ includes helping operations find the right starting point for their situation.

Getting the Supply Chain Right

Food-grade gases need higher purity than industrial applications. You can’t use the same nitrogen that goes into welding operations for food packaging. Suppliers need proper certifications and documentation that meet food safety regulations.

Reliability matters enormously. Running out of gas mid-production means shutting down lines and potentially losing product. We maintain backup systems specifically for food operations because interruptions cost more than just time—they affect food safety and quality. Storage and handling procedures make a difference too. Contaminated gas lines or improper pressure settings can compromise the entire preservation system. We can help you Forge Forward with packaging programs that build quality controls into every step of the process.

Transform Your Food Packaging

Controlled atmosphere packaging isn’t experimental technology—it’s proven science that extends shelf life while maintaining food quality. The key is understanding which gases work for your products and implementing systems that deliver consistent results.

Contact nexAir to discuss controlled atmosphere options for your food processing operation. We’ll help you understand what’s possible and how to get started with gas technology that makes a real difference in product quality and shelf life.