Gases such as oxygen, nitrogen, argon, hydrogen and carbon dioxide are already in use to chill, freeze and package foods ranging from frozen goods to fruit and vegetables, meat, seafood and bakery products.
But ever-higher consumer expectations that food manufactures must avoid contamination and optimise their product’s safety mean that companies are expected to deploy food grade industrial gases in packaging and storage applications. Today’s health-conscious consumers want products with fewer additives, with the added assurance of freshness and longevity. So in addition to safety concerns, locking in aroma and texture as well as further extending product shelf life are continuing goals in the food industry.
All of this means that continued demand is forecast: the food-grade industrial gases market is projected to reach $9.1bn by 2019, at a compound annual growth rate (CAGR) of 7% from 2014 to 2019, according to recent research published by Markets&Markets in the report Food-Grade Industrial Gases Market, by Region, 2013 vs. 2019.
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