Oxidation control determines shelf life and product quality in food and beverage manufacturing. Nitrogen is inert, dry and leaves no taste or odour, which makes it the preferred gas for protecting food. On-site generation keeps processing, packaging and edible oil units supplied round the clock, replacing cylinder dependency altogether.

Food-grade nitrogen at 99.9% to 99.999% purity displaces oxygen in packaging to slow oxidation, extending shelf life and preserving taste, texture and colour. It also keeps moisture-sensitive products such as snacks and powders crisp and free-flowing. In edible oil and oleo-chemical processing, nitrogen blankets storage tanks to prevent rancidity, purges reactors and equipment, and provides emergency inerting and flushing in case of fire.