recent articles
5 August 2019
Recent developments can now achieve perfect temperature control during the production and transport of food products such as meat, fish, poultry, vegetables, cheese and pasta. This brings some significant benefits.
3 June 2019
Andy Augustus, Market Manager Food & Pharma North-West Europe, explains how food producers can rapidly test new products and production methods using - among other installations - a cryogenic freezer tunnel.
7 January 2019
The energy transition - replacing fossil fuels with sustainable energy sources - is proving a challenge in all sectors, but the situation in the horticulture sector is especially complex. This is because protected crops actually need carbon dioxide to survive.
17 December 2018
Konings partners with drinks businesses to take care of their bottling and packaging needs. With its head office in Zonhoven, Belgium, the company has developed into a major player in the international drinks sector.
1 October 2018
In a not too distant past, it was self-evident for most people to eat a meat based meal every day. In the past, vegetarians were considered to be outside the mainstream. Today however, our society is rapidly evolving into a semi-vegetarian ‘flexitarian’ lifestyle into which we cut down meat consumption in favour of more sustainable plants and vegetables diets.
25 June 2018
Dry ice is best known for its use as a cooling agent in the transport and food sectors, but it is also extremely effective when used to clean machinery in the food and pharmaceutical industries.
1 June 2018
Companies that infringe the cold chain regulations run considerable financial risks. Not least because it could lead to serious health problems for the consumer...
14 May 2018
Dry ice is becoming increasingly popular in the food sector. The refrigerant has already proven its usefulness in hospitality, catering and e-commerce, and is now also being used in the preparation of food products...https://industrie.airliquide-benelux.com/belgie-nederland/cryogenie-koude-productie-voor-voedingssector
26 February 2018
Dry ice has long remained relatively unknown, but for some years now the product has been growing increasingly popular with companies from the transport and e-commerce sectors. In addition, dry ice is also widely used in the food and pharmaceutical sectors and for cleaning machines.
15 January 2018
Governments and consumers continue to make increasing demands – as indeed they should – with regard to the application of hygiene in the food industry. Air Liquide’s latest Cryo Cabinet generation – a series of high-tech cryogenic cabinet freezers – introduces various innovative techniques to meet these demands.
27 November 2017
The International Society of Beverage Technologies – ISBT for short – distances itself from commercial activities and only deals with the technical side of the beverage industry. Gary Robson, Vice President of the ISBT, explains the importance of the Beverage Gases Technical Committee – one of the nine technical committees within the ISBT – and what the opportunities and challenges are regarding the use of CO2 in the drinks industry.
20 November 2017
The importance of a professional approach to hygiene in the food industry cannot be overemphasised. Even relatively minor shortcomings can have far-reaching consequences including serious illness and even death.
23 October 2017
It is well understood that the presence of oxygen in liquids such as drinks, sauces, olive oil or pharmaceutical preparations leads to oxidation. And since oxidation has a detrimental effect on shelf life, it is advisable to limit the amount of oxygen as much as possible. ‘Oxygen management’ describes the set of measures designed to ensure that the oxygen residue in the end product is kept to a minimum.
16 October 2017
If we are going to prevent famine from becoming an even bigger problem in the future than it already is today, we must take urgent action. This can be done by investing in intelligent solutions that help reduce food shortages.
7 August 2017
BrightBox is a centre of expertise for the multilayer cultivation of plants without the use of natural daylight. It strives to exponentially increase the efficiency of the horticultural sector. One of the ways to achieve this is to add extra CO2 to the process.
27 June 2017
On 18 May 2017, Air Liquide organised the first edition of Food Day, a seminar specifically aimed at food companies. The seminar brought together experts from industry, government and academia to exchange innovative ideas. Key themes were operational excellence, innovation, sustainability and quality.
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