The US is known for some of the highest-volume protein processing operations in the world. Every inch of floor space must yield high productivity while maintaining standards for food quality and plant safety. When new market demands arise, the squeeze is on—and plants must quickly transition to remain competitive. New cryogenic technology is often the answer.
On the demand side, retail and quick service food operations are one of the primary drivers for growth. Fast-food chains and national casual dining restaurants are gobbling up portion-sized marinated poultry entrees and breaded products. National chain sandwich shops are also demanding more marinated products, as well as precision- sliced deli meats, plus soups with flavorful diced proteins. At the same time, convenience stores are adding mega-delis to satisfy hungry travelers. All this competition, of course, means a constant squeeze on costs all the way back up the “food chain.” Much of this squeeze is offset by higher value products.
At the heart of all this competition are busy middle-class consumers who have little time to prepare meals yet desire quality and convenience at home. Time saving quickfrozen dinners and mouth-watering prepared foods that can go from freezer-to-microwaveto- table and taste “just like home” have become the solution.
On the production side, these trends mean more dicing, slicing, forming, marinating, stitch-injecting, and breading. The higher the production rate, the greater the need for cryogenic technology, because liquid carbon dioxide (CO2) or nitrogen (N2) is the “gold standard” in chilling and freezing efficiency. Recent breakthroughs and technology knowhow from Linde are helping to relieve plants feeling squeezed by growing volume demands, cost and quality expectations, and limited floor space.
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