Startup or Scale-Up? Air Products Enables Plant-Based Protein Companies
Alternative proteins offer immense opportunities and new challenges. Capitalizing on the extraordinary refrigeration properties of Nitrogen (N2) and Carbon Dioxide (CO2), plant-based food producers can increase production capacity and improve their unique product’s quality to grow their business in this rapidly expanding market. This topic and more will be discussed with Tony Vacaro.
What You'll Learn:
- Top freezing methods for plant-based food
- Advantages of Cryogenic vs. Mechanical Freezing
- Startup or Scale-Up? How a processor can get started with cryogenic gases
- Emerging trends in plant-based food market
- Preserve unique taste and texture of plant-based food product
Meet Our Speaker . . .
Tony Vacaro, Food Application Engineer, provides Commercial Cryogenic Technology support to Air Products’ food customers in the Northeastern US Region. In addition to coordinating equipment installations and updates, Tony collaborates with food manufacturers to understand their operation and identify opportunities to improve process safety and efficiency and reduce cost to grow their business.