New packaging materials and an endless stream of newly devised fresh-food products mean that the landscape in preserving fresh food with gas mixes is always in flux. Christian Annesley caught up with a food-tech expert to explore what’s changing
While new applications for industrial gases are emerging all the time, in contexts where there are proven, established technologies the wheels turn more slowly. It is easy in these markets not to notice more incremental change – but it is usually there if you look.
In the globalized food industry, industrial gases play a crucial role in fresh-food preservation, to extend the shelf-life of a huge range of fresh produce. In this well-understood market space, what’s happening that’s worth sharing? We spoke to Lynneric Potter, a food analyst and expert at the food-science consultancy Campden BRI, on the use of gases to preserve foods – and specifically asked Potter about what’s new.
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