There are two primary ways dry ice is used in the food and beverage industry: cold chain management and in food processing. A solid form of carbon dioxide, dry ice is used for cooling during the transport of many types of food items. Its unique characteristics make it a more efficient and cost productive cooling media, allowing for maximised efficiency in last mile delivery.
Dry ice is used by many types of food processing facilities, including meat processors, commercial bakeries and wineries, to maintain critical temperatures in order to reduce spoilage during production, inhibit bacteria growth, slow yeast growth and delay fermentation. It’s also used by supermarkets when making home deliveries to keep groceries fresh whilst in transit to people’s homes.
US and Swiss dry ice specialists Cold Jet and COMTECSWISS have both seen a big increase in demand for dry ice from the home delivery market amid the Covid-19 pandemic.
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