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Rapid cooling preserves both product quality and shelf life. The temperature during processing or transport is quite simply ensured using liquid carbon dioxide (LIC), carbon dioxide gas or dry ice. LIC is a gentle, versatile and effective freezing medium for the food industry.
The rapidity of the CO2 cooling process does not simply mean cost and time efficiency; it also has a positive effect on final product quality. In a rapid freezing process, the formation of large water crystals is dramatically reduced; the membranes of the food cells are therefore significantly better protected. As a consequence, the food more easily retains its taste, integrity and texture with minimal thawing and cooking losses.
Yara’s advanced CO2 technologies offer unprecedented advantages:
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