Carbon dioxide (CO2) usage in the food and beverage sector is a major component of the merchant CO2 industry, and has been for many decades. The applications in the food sector, of course, are more resilient and diverse than soft drink or beverage carbonation; however, both are important to the long-term growth and success in the CO2 industry.
On the growth front, the food sector is where more diverse and significant expansions will be noticed over time compared to many other applications for the product. The industry is keen to develop new applications for use of the commodity as a major mission for the future. Historically, most new successes for a new food-related application which endure are occasional, even if such occasional new uses can sometimes represent significant growth. It is more likely that most of the expansion of CO2 in the food industry will largely come from market growth of existing applications.
Aside from large captive CO2 use, such as enhanced oil recovery (EOR), the food-related market in North America should dominate all other single sectors served individually, such as beverages, dry ice pressing, and the sub-categories of industrial usage such as Ph reduction, metallurgy, welding, and greenhouse enrichment. The percentage of growth in food applications, as per my estimates, may well exceed CO2 industry growth as a whole.
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