The food and beverage industry has enjoyed the benefits of using industrial gases and technologies for decades, improving food quality, preservation and safety in increasingly intricate ways.
Gases such as oxygen, nitrogen, argon, nitrous oxide, hydrogen and carbon dioxide (CO2) have long been used to chill, freeze and package foods including fruit and vegetables, meat, seafood and bakery products. But its application of these gases and the technologies to support them is constantly evolving.
This In Focus… will explore three key applications in the food and beverage sector and the latest trends shaping them.
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