oxygen absorbers have been used for years as a modified atmosphere packaging technique, but sealed air took a different tack using active barrier film technology that traps oxygen within the film rather than scavenge it.  designed to reduce spoilage for preservativefree, wholegrain, glutenfree and other highend, specialty bakery products that can be susceptible to mold, cryovac map for bakery can extend product shelf life from traditional 12 week timeframes to more than 40 days. the package combines sealed air&rsquos cryovac freshness plus active barrier films with carbon dioxide and nitrogen gasflush processing. sourcehttpwww.cryovac.comendefault.aspx
