
does nitrogen flush materially extend the shelf life of packaged foods?
I operate a small gourmet packaged snack foods business. My packaging vendors tell me that the efficacy of nitrogen exchange is questionable, and that it may not be worth the investment in that type of production equipment. Other food producers are adamant that nitrogen will significantly extend the shelf life. Is there any valid research on this topic?
It really depends on what you are packaging. For things that will oxidize or go rancid (things with oil in them) you should package with a nitrogen purge to slow down these processes and extend shelf life.
Here is an overview of an article from a medical publication about this:
http://www.ncbi.nlm.nih.gov/pubmed/11848563
Hope this helps!
100 Life Saving Health Food Tips
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