Developed to reduce oxygen levels in carbonated beverages such as beer, Vacuum Barrier Corp. has introduced its new ‘Nitrojetter’ technology to the food & beverages market.

Designed as a low-cost system with a number of benefits, the Nitrojetter helps extend the shelf life of beverage products but crucially doesn’t affect the taste or colour.

Through nitrogen jetting, liquid nitrogen steam is fired into the beverage through a special nozzle and causes a foaming action, which expels oxygen before the bottle is capped.

Benefits of the new system include reduced beverage losses with the elimination of foam overflow, reduced waste water, and the elimination of bacterial growth in the bottle’s cap.

Vacuum Barrier Corp. has been in business since 1958 and serves the food & beverage, semiconductor, automotive, pharmaceutical and lighting industries.