Carbon dioxide in the food processing business


In the developed world markets, including North America, Europe, Japan, and many other regions, often the predominant range of applications for carbon dioxide (CO2) is dedicated to a variety of food processing demands.

When examining this through the lens of the North American market, it is generally estimated that 70-80% of the merchant market, that being non-captive usage, is dedicated to food and beverage applications at large.

The industry generally separates a variety of food processing applications from purely beverage-related usage, the latter being mostly beverage carbonation. Of this, 70-80% of the total merchant market (depending upon the regions selected), from 40-60% of this food and beverage market, covers a wide range of food applications, per se; and the balance is beverage-related. Beyond this 70 – 80% relating to food and beverage use for CO2, would be a wide range of industrial uses for the product; which are expanding all the time. Some of the perhaps less traditional applications for CO2 can also be grouped into overall food-related usage, which include uses in grain fumigation, supercritical extraction, and photosynthesis enhancement (greenhouse enrichment), for example. Without some of these very basic food (processing) related applications being accomplished, the feedstock for various food products would be less available; with perhaps a lesser quality too. An example might be greenhouse-grown crops or food products, enhanced via CO2 greenhouse enrichment.

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