There at the Boston Convention & Exhibition Center in March – amongst the oyster shuckers, processors of salmon and shrimp, and various experts on fishery sustainability – were the industrial gas-producing majors at the North American Seafood Expo.
After all, this show wasn’t only about delectable seafood. It was also about keeping these proteins of the sea cold and maintaining temperature, which fits right in with solutions driven by carbon dioxide (CO2) and nitrogen, and featured applications that run on dry ice and CO2 snow.
That’s why the Linde Group, Air Products, Praxair and Airgas decided to exhibit at what is considered the largest seafood trade show in this hemisphere. Each featured info and demos on their latest innovations when it came to keeping cold not just seafood, but all processed proteins to prolong shelf life, and offer proper levels of hygiene and sanitation. These solutions are also all designed to help food companies meet the daunting new provisions of the FDA’s Food Safety and Modernization Act).
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