Senior Research Scientist Marit Kvalvåg shows salmon in Superfresh packaging. The secret lies in the cushion the fish is placed on.
Senior Research Scientist Marit Kvalvåg shows salmon in Superfresh packaging. The secret lies in the cushion the fish is placed on. Photo: Kjell J. Merok/Nofima

Project Year 2013

Keeps salmon fresh for 20 days

Superfresh is the name of the packaging method that enables salmon to stay fresh for up to 20 days. Several years’ research is behind this.

Briefly, Superfresh is a form of packaging in which salmon is placed on a cushion (CO2 emitter) consisting of baking powder and citric acid, among other things.

The air is then removed from the pack and gas is added before it is sealed. This packaging method is called Modified
Atmosphere Packaging (MAP). Superfresh enables the salmon to stay fresh for up to 20 days at 1 °C or
10–12 days at 4 °C.

Initially, an emitter has been specially designed for cod and salmon fillet, but the same method could eventually
be used for other types of fish and also for meat.

“After the pack is sealed, the cushion develops CO2 gas and also has absorbent properties. This CO2 emitter has been adapted for the product, so that it does not change the pH value of the fish, and sensory tests have shown that the fish often has a better quality than comparable packaging methods,” says Senior Research Scientist Marit Kvalvåg Pettersen at Nofima. She has been responsible for the research over the last few years.

CONSUMER PACKAGING: The consumer packaging is now ready for the market and at a later stage transport packs
will also be developed. As well as extending shelf life, this packaging method has major transportation advantages;
it requires less volume and may be transported together with other food.

“We are very excited about how it will be received. We envisage two main groups that could benefit from this packaging method for fresh products – the industry that prepares and serves food (the HORECA segment) and the consumer market,” says Jan Endre Vartdal, Director of Vartdal Plastindustrier.

TAILORED TO THE SIZE OF THE FISH: There are several factors that make Superfresh a true innovation. In addition to shelf life, the packaging is suited to both the type and size of the fish to give the optimum quantity of CO2 gas.

Contact person
Portrettbilde av Marit Kvalvåg Pettersen

FINANCED BY:
The Research Council of Norway, Innovasion Norway, Nofima, Vartdal Plastindustri

More useful research results