Go ahead and buy that octopus meat at Aeon
New wrapping technique limits oxidization and microbe growth
TOKYO -- Japanese supermarket operator Aeon plans to fully roll out a new wrapping technique that can give meat and seafood an extra day or two of shelf life.
The technology, which has already been rolled out on a trial basis, mainly at smaller outlets, will now be used at larger stores across the nation.
The shelf-life-extending technique comes as Japanese are entering supermarkets less frequently. As a result, groceries are staying in stores longer.
Aeon hopes the wrap helps its supermarkets keep from having to discount foods about to expire and cut down on waste. Not having to discount groceries should also reduce labor (less discount tagging and rearranging of items).
The so-called "modified atmosphere packaging" technique fills a package with gases that reduce the oxidization that can make fresh foods rancid. The gases also limit the kind of microbe growth that leads to decay. As a result, 50% more shelf life can be expected.
MAP wrapping equipment will be introduced at centers operated by Funabashi, Chiba Prefecture-based Aeon Food Supply and at Alty Foods, in the Osaka prefectural city of Ibaraki.
Sliced pork, chopped octopus meat and 100 or so other fresh foods will get the MAP treatment.