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Fresh pasta

Fresh Pasta Products

Food items: Capelli, Fettucine, Funghini, Fusilli, Linguine, Macaroni, Pasta shells, Spaghetti, Tagliarini, Tagliatelle, Trenette, Tubetti, Vermicelli, Zitioni,
other items

Recommended gas mixture
40-50% CO2 
50-60% N2

The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial, with the help of an Air Products MAP gas specialist.

Storage temperature
Legal maximum*: 8° C
Recommended: 0° C to +5° C

Achievable shelf-life
In air: 1-2 weeks
In MAP: 3-4 weeks

Principle spoilage organisms and mechanics
Yeasts and moulds, colour change (green to brown/grey) for green pasta.

Food poisoning hazards include
Staphylococcus aureus, Bacillus species.

Typical MAP machines
Retail
TFFS – Thermoform-fill-seal
PTLF – Preformed tray and lidding film 
HFFS – Horizontal form-fill-seal
VFFS – Vertical form-fill-seal 

Typical types of package
Retail: Tray and lidding film, Tray inside pillow pack, pillow pack 

Examples of typical MAP materials
Retail
Tray: 
• UPVC/PE
• HDPE 
• EPS/EVOH/PE

Lidding and/or pillow pack film:
• PET/PVdC/PE
• PA/PVdC/PE
• PC/EVOH/EVA
• MPET
• MOPP
• OPP/PVdC

The principal spoilage mechanisms affecting fresh pasta are yeast and mould growth, due to the lower aw of these products.

For green fresh pasta, it may be desirable to exclude light in order to reduce undesirable light-induced oxidative discoloration. Hence, light barriers such as colour printed, pigmented or metallised films are commonly used.

As with all other MA packed food products, the maintenance of recommended Storage temperatures and good hygiene and handling practices will help to minimise food poisoning hazards. MAP can significantly extend the shelf-life of pasta. CO2/N2 gas mixtures are used to inhibit microbial growth and any possible harmful oxidative reactions. A gas/product ratio of 2:1 is often used. Pasta varieties having lower aw values will tend to have longer shelf-lives in both air and under MA.

* The Food Safety (Temperature Control) regulations 1995 states that the maximum Storage temperature for chilled perishable foods is 8°C. There will be flexibility to vary this when scientifically justified. For legal temperature storage requirements, please contact the Campden BRI.

Please use the area below to submit your enquiry. It will then be passed on to our MAP Experts for a response.
ex. 123-456-7890