January 22, 2020

Modified atmosphere packaging helps add to green beans’ shelf life

The U.S. foodservice industry is discovering the benefits of receiving fresh green bean supplies in lean, modified atmosphere bulk packaging (MAP) newly developed by sustainable packaging provider StePac Ltd.

The company’s advanced solution under the brand name Xtend targets food waste in the foodservice supply chain and delivers added benefits of preserving the quality, crispiness, and glossy green color of fresh green beans while maintaining full flavor. StePac will showcase this technology at the upcoming Fruit Logistica in Berlin, Feb. 5-7, hall 26, booth #D10.

Green beans are grown extensively in South Florida and Tennessee, with peak season from November to May. A large percentage of the green beans are packed and shipped to the foodservice industry. But fresh green beans have a short shelf life of around eight to 12 days. Dehydration — a common post-harvest problem — causes the pods to shrivel and become limp from progressive weight loss and plastic packaging is often used to reduce this waste.

However, excess moisture generated in standard packaging aggravates decay and russeting — reddish-brown spots that result from chilling injury when beans are stored at 5-7.5°C (41-45°F).  Foodservice outlets must discard food supplies that do not meet specifications for appearance and quality and are rendered unfit for consumption.

StePac developed modified atmosphere packaging films inbuilt with ideal water vapor transmission rates (WVTR) that eliminate the excess moisture from fresh green bean packaging, mitigating risk of decay and reducing sensitivity to russeting. The company’s proprietary solution also preserves the crispiness and glossy green color of fresh green beans and prevents excessive weight loss caused by dehydration.

Food waste is an estimated $100 billion problem within the hospitality sector alone, reports Winnow, producers of a device that monitors food waste in commercial kitchens. “Food waste in the foodservice sector is a major challenge, affecting the entire global food value chain,” said Gary Ward, Ph.D., Business Development Manager for StePac. “Our technology offers a solution for helping curb that waste and enhancing the quality of the produce reaching the kitchens. It also isn’t limited to green beans but extends to a range of other vegetables, such as peas, carrots, broccoli, Brussels sprouts and others that are freshly bulk packed exclusively for the foodservice sector.

StePac’s packaging solutions can help increase the shelf life of green beans and other vegetables, often by as much as 50-100%, and allows foodservice providers to serve vegetables cooked from higher quality fresh produce, more sustainably and with reduced waste.







Timeline PhotosHow is the labor shortage causing adoption of robotics? Where are robots being used in packaging operations? Is anyone using collaborative robots? With recent research from PMMI Business Intelligence, VP of Content Jim Chrzan will cover major roadblocks to automation projects and offer tips on getting started, on the Innovation Stage at PACK EXPO East.

Read more about the session here: buff.ly/2HQlyLN
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