Food
Secure, spec-consistent CO₂ for carbonation, MAP, fermentation blanketing, pH control and cold-chain, captured on site, buffered for peaks, and delivered with simple, operator-friendly controls.
Application in Food Processing
Modified Atmosphere Packaging (MAP)
CO₂ is the backbone of MAP, extending freshness and shelf life across a wide range of foods. A stable, food-grade supply keeps the right gas balance for each product type:
- Meat & sausages: Inhibits aerobic bacteria and mould, slowing spoilage and extending safe distribution windows.
- Fish & seafood: Reduces enzymatic and microbial activity, preserving delicate texture and flavour.
- Cheese (soft and hard): Limits rancidity and microbial spoilage; gas composition must be controlled to protect texture and flavour.
- Bakery goods: Slows mould growth to extend shelf life; note that MAP does not prevent staling.
- Ready meals: Balances gases across proteins, vegetables and sauces to protect taste and texture.
- Fresh produce: Slows respiration and microbial growth; careful dosing avoids tissue damage.
Application in Food Processing
Cryogenic freezing (liquid CO₂)
Liquid CO₂ at –79 °C freezes products rapidly, forming small ice crystals that lock in texture and taste. This clean-label solution avoids preservatives while supporting global cold-chain distribution. Advantages include: superior taste and texture, shelf life extended up to 2–3 years (product-dependent), higher energy efficiency than mechanical freezing, and compliance with natural, additive-free standards.
Application in Food Processing
Controlled Atmosphere Stunning (CAS)
Animal welfare and product quality both benefit from CAS. Birds or pigs are rendered unconscious using CO₂ in controlled chambers, reducing stress and improving meat quality.
- Poultry: Reduces bruising and broken bones and enhances worker safety, widely adopted in Europe;
- Pigs: Group handling with CO₂ chambers reduces stress compared with electrical stunning.
- Benefits: Improved animal welfare, higher meat quality, better ergonomics for workers and alignment with EU and international welfare standards.
Smooth production, keep lines on-spec through peaks and changeovers
Reliable CO₂ for safer, smoother production
Food producers face strict quality standards, rising input costs and supply volatility. Delivered CO₂ can be unpredictable, which disrupts MAP, chilling and storage, and makes planning harder across shifts.
Green Gas & Liquids (GG&L) brings CO₂ supply in-house. A compact capture skid ties into your boiler or CHP, prepares clean, dry food-grade CO₂ and buffers it for peak periods. The system is modular, quick to commission and supported by monitoring and service so day-to-day operation stays predictable.
Typical plant setups
Low-Temp capture + storage
Ideal for gas or hot-water boilers and CHP. Provides a steady food-grade CO₂ flow for MAP, chilling and storage.
High-Temp capture + storage + optional liquefaction
Best for steam or superheated systems. Liquefaction keeps footprint small and simplifies handling where space is tight.
What you gain
- Consistent food-grade supply that matches line schedules
- Lower exposure to delivery price swings
- A modular setup that scales with demand
Questions?
Nicola Donato
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From idea to final delivery
Our complete process at a glance
This visual guide walks you through each phase, showing how we turn concepts into results.
How Our Carbon Capture Works
Step-by-step
Galloxol® makes carbon capture practical by following a clear, structured approach. From quenching to final purity check, each step is designed to ensure maximum CO₂ recovery, seamless integration with your process, and long-term operational reliability.
Routing CO₂ from flue gas
Hot flue gas from your boiler, kiln, CHP or process line is routed into the capture system. We size the inlet to your temperature, flow and composition.
Quench or Flue-gas condensing
Controlled quench drops temperature fast; condenser stage removes moisture and acid vapour as well as remaining dust.
Absorb and regenerate
In the absorber, solvent selectively captures CO₂. The rich solvent is regenerated to release product CO₂; lean solvent returns to the loop for continuous, stable operation.
Buffer storage
Spec-clean CO₂ is buffered as gas to ride through peaks and start–stop cycles. Online analysers and auto-divert protect quality and simplify audits.
(Optional) Liquefaction (enable long distance transport)
When compact inventory or tanker loading is needed, the liquefaction module condenses CO₂ to liquid and holds it in insulated vessels, small footprint, predictable supply.
Distribution (internal lines or tanker loading)
Use CO₂ on-site (MAP, freezing, mineralisation, CAS, e-fuels) or load to tankers for transfer. On-site CO₂ reduces dependence on external deliveries and price swings.
Yield impact
Spec-clean CO₂ that protects yield
Galloxol® uses a biodegradable, non-toxic solvent with zero vapour pressure, so there are no traces of chemicals in the atmosphere or the CO₂ product. That keeps MAP headspace ratios stable and carbonation behaviour consistent, cutting rework from pack collapse, fogging or over/under-carbonation and helping lines stay at planned rate.
Because the CO₂ quality is clean and repeatable, QA acceptance is faster and batch investigations are shorter. In practice, this translates into steadier throughput and fewer hold/rework cycles, a direct, measurable uplift to yield without adding operator complexity.
Unique Selling Points
Key Advantages
These are the design choices that make the platform practical in food and beverage plants: clean chemistry, efficient energy use, and modules that fit your footprint today and expand tomorrow.
Biodegradable solvent, zero vapour pressure
High thermal efficiency with heat recovery
Modular capacity for brownfield footprints
Proven deployments with performance guarantee
Fits CHP/boiler utilities; storage/liquefaction options
Benefits
Benefits for food producers
CO₂ is more than just a utility in the food sector, it safeguards product freshness, extends shelf life, supports humane practices, and ensures compliance with strict safety and welfare standards. By moving supply in-house, producers gain reliability, lower costs, and a clear path to sustainable operations.
Fresher products, longer shelf life
CO₂ directly influences microbial stability in high-protein, high-moisture foods. In MAP and freezing, it slows bacterial growth, oxidation, and enzymatic reactions that cause spoilage. With a reliable, in-house source, producers can consistently achieve the gas composition that best fits meats, seafood, cheese, bakery goods, ready meals, and produce. The result is products that remain fresher and safer for longer, with shelf lives extended by days or even weeks.
That extension not only reduces returns and shrinkage but also unlocks new commercial opportunities. Exporters can target more distant markets, retailers can plan longer promotions without risk of expiry, and consumers get better value and trust in your brand. Over time, this reliability translates into measurable competitive advantage.
Reduced food waste across the chain
Food waste is one of the biggest cost and sustainability challenges in the sector. Spoiled or downgraded product represents lost revenue, added disposal costs, and unnecessary emissions from production and logistics. By securing stable CO₂ for MAP and cryogenic freezing, producers protect product integrity through storage, shipping, and retail display. That means fewer rejected batches, fewer emergency recalls, and less shrink at retail.
Cutting waste directly improves profitability but also supports corporate sustainability goals. Many retailers and regulators are pushing suppliers to demonstrate reductions in food waste. With reliable CO₂ supply, producers can prove progress against these targets, strengthen ESG reporting, and build stronger partnerships with sustainability-minded buyers.
Higher meat quality through humane stunning
Controlled Atmosphere Stunning (CAS) with CO₂ has clear advantages over conventional stunning methods. Poultry and pigs can be handled in groups rather than individually shackled or prodded. This reduces animal stress, improves welfare outcomes, and helps processors meet strict ethical standards increasingly required by regulators and retailers.
The benefits extend to product quality. Reduced stress and trauma mean fewer bruises, broken bones, or dark meat defects, resulting in higher-value cuts and better overall yield. Worker safety and ergonomics improve as well, since manual restraint and electrical prods are no longer necessary. Plants adopting CAS with reliable CO₂ supply gain in animal welfare, product quality, and operational efficiency, a rare triple win.
Lower operational risks from supply disruptions
CO₂ shortages are an increasingly common risk, driven by seasonal peaks, plant outages, and transport bottlenecks. Delivered gas is vulnerable to price spikes and spot shortages, leaving plants scrambling to secure emergency cylinders at premium rates. These supply shocks disrupt MAP, freezing, and CAS operations, forcing production slowdowns or costly workarounds.
By capturing CO₂ onsite, producers gain independence from this volatility. A buffered, food-grade supply is always available to match line schedules, regardless of external shortages. This stability means planners can schedule confidently across shifts, procurement avoids emergency purchases, and finance teams gain clearer cost predictability. Instead of firefighting supply issues, management can focus on throughput and efficiency.
Compliance with food safety & welfare standards
The food sector faces some of the tightest compliance requirements in any industry. HACCP, ISO, EU hygiene directives, and animal welfare frameworks all demand consistent quality, traceability, and audit-ready records. Delivered gas can vary in composition, dryness, or purity, creating hidden compliance risks.
GG&L’s systems remove that uncertainty. Captured CO₂ is purified, dried, and conditioned to meet food-grade requirements, with defined sampling points and monitoring for traceability. For CAS, the system supports welfare standards under EU and international rules, giving processors confidence in audit outcomes. By producing your own CO₂, you reduce dependency on third-party suppliers and gain direct control over quality, safety, and compliance.
Scalable systems for plants of any size
Every food operation is different, from small sites with one MAP line to integrated facilities with freezing tunnels, cold storage, and CAS. GG&L’s modular design makes it possible to right-size capture and storage systems to fit today’s demand, then expand as needs grow. Additional capture units, larger storage, or optional liquefaction can be added without major redesign or downtime.
Optional liquefaction makes CO₂ storage compact and mobile, allowing it to be staged near multiple lines or buildings where demand peaks at different times. This flexibility means producers can start with a modest footprint and scale capacity as product lines, volumes, or regulatory requirements expand. You invest only when needed, keeping CAPEX efficient and aligned with growth.
CO₂ directly influences microbial stability in high-protein, high-moisture foods. In MAP and freezing, it slows bacterial growth, oxidation, and enzymatic reactions that cause spoilage. With a reliable, in-house source, producers can consistently achieve the gas composition that best fits meats, seafood, cheese, bakery goods, ready meals, and produce. The result is products that remain fresher and safer for longer, with shelf lives extended by days or even weeks.
That extension not only reduces returns and shrinkage but also unlocks new commercial opportunities. Exporters can target more distant markets, retailers can plan longer promotions without risk of expiry, and consumers get better value and trust in your brand. Over time, this reliability translates into measurable competitive advantage.
Food waste is one of the biggest cost and sustainability challenges in the sector. Spoiled or downgraded product represents lost revenue, added disposal costs, and unnecessary emissions from production and logistics. By securing stable CO₂ for MAP and cryogenic freezing, producers protect product integrity through storage, shipping, and retail display. That means fewer rejected batches, fewer emergency recalls, and less shrink at retail.
Cutting waste directly improves profitability but also supports corporate sustainability goals. Many retailers and regulators are pushing suppliers to demonstrate reductions in food waste. With reliable CO₂ supply, producers can prove progress against these targets, strengthen ESG reporting, and build stronger partnerships with sustainability-minded buyers.
Controlled Atmosphere Stunning (CAS) with CO₂ has clear advantages over conventional stunning methods. Poultry and pigs can be handled in groups rather than individually shackled or prodded. This reduces animal stress, improves welfare outcomes, and helps processors meet strict ethical standards increasingly required by regulators and retailers.
The benefits extend to product quality. Reduced stress and trauma mean fewer bruises, broken bones, or dark meat defects, resulting in higher-value cuts and better overall yield. Worker safety and ergonomics improve as well, since manual restraint and electrical prods are no longer necessary. Plants adopting CAS with reliable CO₂ supply gain in animal welfare, product quality, and operational efficiency, a rare triple win.
CO₂ shortages are an increasingly common risk, driven by seasonal peaks, plant outages, and transport bottlenecks. Delivered gas is vulnerable to price spikes and spot shortages, leaving plants scrambling to secure emergency cylinders at premium rates. These supply shocks disrupt MAP, freezing, and CAS operations, forcing production slowdowns or costly workarounds.
By capturing CO₂ onsite, producers gain independence from this volatility. A buffered, food-grade supply is always available to match line schedules, regardless of external shortages. This stability means planners can schedule confidently across shifts, procurement avoids emergency purchases, and finance teams gain clearer cost predictability. Instead of firefighting supply issues, management can focus on throughput and efficiency.
The food sector faces some of the tightest compliance requirements in any industry. HACCP, ISO, EU hygiene directives, and animal welfare frameworks all demand consistent quality, traceability, and audit-ready records. Delivered gas can vary in composition, dryness, or purity, creating hidden compliance risks.
GG&L’s systems remove that uncertainty. Captured CO₂ is purified, dried, and conditioned to meet food-grade requirements, with defined sampling points and monitoring for traceability. For CAS, the system supports welfare standards under EU and international rules, giving processors confidence in audit outcomes. By producing your own CO₂, you reduce dependency on third-party suppliers and gain direct control over quality, safety, and compliance.
Every food operation is different, from small sites with one MAP line to integrated facilities with freezing tunnels, cold storage, and CAS. GG&L’s modular design makes it possible to right-size capture and storage systems to fit today’s demand, then expand as needs grow. Additional capture units, larger storage, or optional liquefaction can be added without major redesign or downtime.
Optional liquefaction makes CO₂ storage compact and mobile, allowing it to be staged near multiple lines or buildings where demand peaks at different times. This flexibility means producers can start with a modest footprint and scale capacity as product lines, volumes, or regulatory requirements expand. You invest only when needed, keeping CAPEX efficient and aligned with growth.
Carbon Capture for small and medium enterprises
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Client success
Real results in real workplaces
Customers use our systems to secure CO₂ supply, stabilise operating costs and recover more energy from existing assets. Explore our cases to see how similar plants solved supply risk and improved performance.
Proven Impact
Cut carbon, grow margins
Frequently asked questions
Need more clarity?
Below you’ll find quick answers to the questions we hear most, from feed-gas limits to maintenance routines. Expand any item for details; if you don’t see your question, our engineers are one click away.
All frequently asked questionsYes. Stable pressure, composition, and dryness help maintain headspace ratios and reduce pack collapse or fogging, common causes of rework. Inline limits and documented sampling create traceability that simplifies audits.
Because you control the source and buffers, you’re less exposed to market disruptions. It’s a quality and resilience upgrade in one decarbonisation step, without adding complexity to operators’ routines.
Absolutely. Routing and materials respect hygiene zoning with appropriate seals, valves, and cleanable surfaces. Sampling points are positioned outside high-risk areas to streamline procedures and minimise traffic in zones A/B.
We supply cleaning instructions and verification templates so operators can maintain standards without extra admin burden. The result is consistent practice shift-to-shift and smoother audit days.
Yes. Pressure and dryness control support tunnels and rooms with steadier recipes, so frosting and moisture pickup stay inside limits. We align delivery with line speeds and shift patterns to keep conditions predictable as volumes vary.
This control philosophy keeps energy use and product quality in balance. You set the envelope once; the system holds it through start-ups, changeovers, and peak demand.
We condition the CO₂ to your internal specifications for composition, pressure, and dew point so it behaves predictably at carbonation skids, MAP mixers, and neutralisation points. Inline analysers monitor limits continuously, and fixed sampling points near the skid and use-points provide audit-ready lab checks.
Pressure control and drying are sized for your line speeds and peak loads. That way, you avoid drift in headspace ratios, foaming events on fillers, and slow pH corrections after CIP or changeovers.
The capture loop is sealed and designed to avoid vapour-phase solvent carry-over. Pre-conditioning and polishing stages remove particulates and moisture, and optional sterile gas filters can be placed near sensitive use-points.
Materials, seals, and routing respect hygiene zoning, with sampling and drains located outside high-risk zones. This reduces the chance of cross-contamination and makes cleaning verification straightforward.
What operators notice most is stability. With consistent pressure and dryness, bubble volumes repeat from batch to batch, and you avoid the over-carbonation/under-carbonation swings that trigger rework.
Because the system holds conditions through start-ups and ramp changes, you spend less time trimming set-points on the filler and more time at rate. QA sees fewer deviations tied to CO₂ variability.
Yes. Stable pressure and low moisture help exclude oxygen and keep tanks consistently blanketed during transfers and temperature swings. Where recipes demand it, we can add sterile filtration at the use-point.
Blanketing and inerting benefit from the same buffer and control philosophy that serves carbonation and MAP. You set the envelope once; the system holds it across shifts and campaigns.
We align sampling locations, test frequencies, and acceptance limits with your HACCP plan. Inline analyser trends and batch-aligned reports make traceability easy to demonstrate to auditors.
Corrective actions are pre-defined: if a limit drifts, operators have a clear checklist (verify, isolate, resample, release/hold). That keeps non-conformances tight and recoveries quick.
Dual-supply arrangements are common: the on-site system is primary, with an auto-changeover manifold to a back-up source (e.g., delivered CO₂) for resilience. Alarmed levels and pressure interlocks help you switch cleanly without shocking downstream users.
Buffers are sized to ride through short upsets and planned outages. For longer events, procedures specify when to change source and how to resume without compromising QA evidence.
The train executes a safe shutdown and protects product quality with isolation, pressure relief, and alarmed levels. The buffer maintains supply for a defined period so production can finish critical steps or move to back-up calmly.
On restart, the sequence re-establishes pressure, temperature and dryness before releasing to process. Operators follow a short checklist; QA receives a time-stamped continuity trail.
Yes. If you add liquefaction, you gain compact storage and the option to feed a pelletiser or dry-ice machine. That supports blast tunnels, cold rooms, and transport coolers with fewer third-party deliveries.
Because liquid and gas share the same quality backbone, you keep one control philosophy and one set of records. Inventory is managed with level alarms, changeover logic, and a routine checklist.
Modules are prefabricated, so most work is off-site. On site, we prepare foundations, pipework, and tie-ins during low-risk windows. Cut-over is planned for a short outage, with isolation/bypass so critical lines remain protected.
Commissioning includes performance tests and operator training. Your teams get SOPs, alarm settings, and sampling procedures so the plant returns to rate quickly and stays audit-ready.
OPEX is driven by energy, consumables (e.g., filters), and planned service. Kept predictable by heat-smart operation and breakthrough-based changeouts where polish stages are used. No emergency expediting, no guessing at inventories.
Maintenance is scheduled during existing windows. Clear access, spare kits, and simple inspection points keep interventions short. Trend-based service extends component life while protecting product quality.
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