The food industry is constantly looking for innovative solutions capable of optimizing processes, enhancing raw materials so that when they reach the table of the final consumer, they release the best characteristics, stimulating taste, sight and smell. Of new applications that can extend the life of food, reducing unnecessary waste.

High-quality food gases, technologies and services: SIAD provides the food supply chain with technologies that ensure absolute food safety, with effective and innovative application solutions.

The main food gases used in the food industry are carbon dioxide, nitrogen, argon and oxygen: either pure or in the form of mixtures, adopted in the various stages of processing, they make it possible to preserve the organoleptic qualities of products, lengthen shelf life and thus improve the saleability of products.

SIAD food gases make it possible to:

• Optimize production cycles
• Increase production volumes
• Increase production volumes
• Achieving a higher distribution capacity
• Reduce costs
• Cut down losses due to production waste

The SIAD approach is manifested in the Close collaboration with players in the food supply chain. Continuous discussion and listening are the ingredients fundamentals of this method. A method that is also based on a belief: there is no progress without knowledge sharing. Thus was born Matter of Gas - Food, a publishing project aimed at spreading knowledge about the food industry, processes and technological solutions. An online space where to discover technological innovations, the properties of gases and the contribution they can make to the food chain. A space where case studies become drivers of new applications. Matter of Gas - Food aims to be an open and shared laboratory on the culture of food and its production.

From gas properties, customized solutions

SIAD is at the forefront of providing the food industry with practical and innovative technological solutions while ensuring reliable supply. The main gases used in the food industry are:

Carbon dioxide

• Natural bacteriostatic, to increase the shelf life of day-to-day products, preserving their taste and cell structure and reducing the need for natural and artificial preservatives
• Thermoregulation and the cooling of food
• Cryogenic and IAF freezing of foods.
• Packaging in a protective atmosphere
• Cooling of mixer and industrial blenders
• Transportation and cooling of ingredients
• Refrigerated transport
• Cryo-cleaning of molds and food production facilities
• In solid phase, as dry ice
• Cooling of the bottle container or in specific hi-ce trays, capable of maintaining a constant serving temperature of wine, water or dishes

Nitrogen

• Prolong the shelf-life of packaged foods by preventing spoilage from oxidation, mold growth, moisture leakage and insect infestation
• Thermoregulation and the cooling of food in industrial processes
• Rapidly freezing (cryogenic freezing and IQF) foods.
• Stripping of food liquids
• Pneumatic transport of ingredients and inerting of food storage tanks
• Cool perishable foods during transport (togliere punto)
• Packaging in a protective atmosphere
• Cryomacination and cryocrystallization of foods
• Deodorization of edible oils

Argon

• Packaging in a protective atmosphere
• Prolong the shelf-life of packaged foods by preventing spoilage from oxidation, mold growth, moisture leakage and insect infestation

Oxygen

• Packaging in a protective atmosphere
• Oxygenation in tanks in fish farms
• As ozone, for pest control and sterilization in industrial manufacturing processes
• Purification of process and wastewater