Mixed gases are invaluable to the food industries. The correct gas combinations greatly improve the shelf life and final presentation of Food and Beverage products.

Mixed gas is involved in a number of stages of the production process. This is including production, bulk distribution, retail and final packing for consumers.

All sorts of Food products will benefit from a controlled atmosphere or modified atmosphere packaging (MAP). There are different mixes required at different times too, and there is a difference between bulk packs. For example, retail packs of the same food product.

This practice is now very common of course and Food producers now know exactly which mix best suits their situation.

The most common is the 30% CO₂ in Nitrogen gas mix. This is used for lots of products especially at the retail pack stage. Gases perform different functions too and sometimes for different products. Typically Nitrogen is used to exclude Oxygen, reduce oxidation and inhibit mold growth. However for some products like cheese for example it is helpful in keeping it fresh.

Another common mix is a high oxygen in combination with CO₂, maybe 80% O₂ and 20% CO₂ (Most commonly for red meat and uncooked meat). The high oxygen mixtures in this case helps to keep the meat fresh and looking good for longer. Consumers prefer it this way.

In all cases of the different mixtures you will need a good, reliable Gas Mixer for the gas flushing stage of the process to deliver the correct food gas mixture.