CO2 Food and Beverage

The food and beverage industry relies on CO2 – not just for the “fizz” in drinks that we enjoy, but also for regulation of product acidity, protection against microbiological growth and to extend product shelf-life.

Regulations such as the International Society of Beverage Technologists (ISBT) Carbon Dioxide (CO2) Guidelines help define tolerances for key impurities in the product, of which moisture is a critical parameter that must be controlled.