Originally, gases were utilised by the food industry in their various forms – whether it be a gas, liquid or solid – to freeze, chill and create atmospheres for products, to preserve and increase shelf life.
However, with changing US consumer habits and more advanced nitrogen-based technologies, these applications have now evolved so that the gases are utilised to enhance food during the preparation stage of further processed food.
For Mark DiMaggio, Head of Applications & Marketing for Linde Americas, the most fascinating aspect of the industry is how it has taken a relatively slow evolution to product development from the 1970s, 1980s and 1990s, to one in which now is extremely rapid, meeting the demands of the consumer like never before.
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