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Producing food entails considerable responsibility and it is essential to keep a critical eye on all aspects of food production. CO2 plays a key role in ensuring food safety throughout the production chain.
It’s used as a refrigerant in cryogenic freezing, rapid cooling that improves both product quality and shelf life. It also provides a more humane means of stunning.
Customer requirements determine the solutions that we supply. With more than 60 years of experience in the field and a dedicated team of CO2 experts, Yara delivers reliability in solutions for the food industry.
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.
Packing foodstuffs in a gas atmosphere (Modified Atmosphere Packing, or MAP) results in prolonged shelf life of the foodstuffs.
CAS (Controlled Atmosphere Stunning) can eliminate the negative factors attached to traditional stunning methods. It offers a cost-efficient, more humane way to handling stunning. The method is available for pork and poultry.
Without a supply of carbon dioxide, its presence in greenhouses can drop to under half of what is normal in air. Ventilation is not always enough to maintain normal carbon dioxide concentration.
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