Gases for the food industry are widely used in the production, packaging, storage and transportation of various food products. These gases are important for ensuring product quality and facilitating production processes, as well as raising quality and standards in food.

In the food industry, the properties of carbon dioxide (CO2) are versatile. Dry ice cooling, preservation with protective gas packaging or pressure disinsection are just three areas of application.

Most importantly: carbon dioxide in the food industry is completely harmless to humans.

Cooling or freezing with natural carbon dioxide at temperatures down to -78 ° C improves the quality of food, fruits, vegetables, meat, fish, bakery products or ready meals. Freshness, appearance, ingredients and taste are completely preserved. Also, when transporting fresh food, carbon dioxide is used in the form of dry ice.