Right around the world, the supply pressures in carbon dioxide are still with us. The pressure in 2023 might not be quite as acute as in 2022 in some markets, but it hasn’t gone away.
One essential CO2 output in the food and beverage space is dry ice, which is used in cold chain management, in food processing to prevent spoilage and for cleaning of production lines and more. In recent times its usage by supermarkets for home deliveries has also grown – a development that came to the fore during the Covid pandemic lockdowns, when home deliveries surged.
Not surprisingly, all this activity means that demand for dry ice is on the up in many markets, even as CO2 supply issues continue. This has led to some interesting developments in the space, as food companies wrestle with the best way to guarantee cost-effective supply.
Old and new markets
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