Be Cool. Freeze or chill your plant-based protein with the ultra-cold liquid nitrogen or carbon dioxide (CO2). Whether operations are starting up or scaling up, food processors can increase production capacity more efficiently using cryogenic gases versus mechanical freezing. Plus, rapid freezing and chilling with cryogenic liquid nitrogen or CO2 preserves the delicate plant proteins:
Locks in moisture
Retains texture
Reduces thermal degradation
Delivers quality food product
We’ll show you how in our new state-of-the-art food lab in Allentown, Pa. or at in your own your facility with our mobile food lab. Complete the form below to have a technical specialist contact you or call 800-654-4567.
Learn more about the advantages of cryogenic gases versus mechanical freezing.
Start up or scale-up? Air Products enables plant-based protein companies
Podcast developed in partnership with Refrigerated & Frozen Foods Magazine featuring Tony Vacaro
Cryogenic vs Mechanical Freezing
Video highlighting the economics and quality benefits of cryogenic freezing.
