Baked food contains a lot of salt, sugar, fat, and moisture, and is highly susceptible to microbial contamination. As the shelf life lengthens, the amylopectin will also age, causing a decline in taste and affecting consumer experience. On the other hand, during transportation, the food in soft packaging materials is also easily subject to mutual compression, causing food deformation and breakage; although nitrogen filling can alleviate deformation, the oxygen remaining in the package will still induce microbial reproduction.

Below are some challenges that the baked food industry commonly faces:

When packaging baked goods on a production line, a oxygen absorber can be added to remove the oxygen inside the package and inhibit the growth of aerobic microorganisms, while also avoiding the oxidation and spoilage of fats. For foods that are not sensitive to alcohol odors, an alcohol preservation card can be used to inhibit starch aging and mold. Nitrogen-packed foods are suitable for non-iron oxygen absorber (also known as organic, constant pressure, and replacement types) that release carbon dioxide gas while removing oxygen to maintain the gas pressure inside the package and ensure that the outer bag or can does not shrink or collapse.

 Specific solutions can be found in the following products.