The food industry is a major consumer of CO2 worldwide, and accounts for some 40% of merchant CO2 consumption in the developed world.

Over the decades, the food industry has consumed huge sums of CO2 for short to long term refrigeration requirements in many world markets. CO2 will always remain a viable refrigerant with added value as a minor anaerobic agent, which may have further value in food preservation applications.

Source: Gas World

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