The beverage market can be divided into three categories: hot beverages like tea or coffee, soft drinks including juices, carbonated drinks and mineral waters, and alcoholic drinks including beer, wine and spirits.

Modified Atmosphere Packaging (MAP)

The principal spoilage mechanisms affecting perishable chilled fruit or vegetable juices are microbial growth and physical separation. Ambient stable beverages, such as beers, carbonated soft drinks, ciders, lagers, liqueurs, mineral waters, wines and spirits are also prone to selected microbial spoilage and some from oxidative off-flavours. Our FRESHLINE specialists, experienced in all aspects of MAP packaging, will advise you on the correct gas mixtures and the most appropriate equipment to use.

Beverage Processing

Blanketing, counter-pressurization, purging, sparing, de-aeration and product movement can all be carried out using nitrogen at whatever stage they are required in the production and packaging process. Air Products has developed technology for each product and step in your production.

LIN-DISPENSER™ systems — For nitrogen gas flushing and pressurisation

The Cellarstream™ dispense system is new technology that provides full control of dissolved gases where it matters most – in the pub. It is designed for use with all types of beer-keg and cask - and allows full correction of both nitrogenation and carbonation - even from initially flat beer.

MIXING PANEL for nitrogen/carbon dioxide mixtures

For some beers and carbonated beverages a certain amount of CO₂ is necessary because of the specific characteristics of the drink. In such cases a mixed carbon dioxide/nitrogen gas has to be used instead of pure nitrogen. This is where the Mixing Panel can help.