Beverages [ Return towards Activities ]

Inerting / Deoxygenation

The liquid and solid foodstuffs in contact with oxygen from the air may deteriorate them. The inerting and deoxygenating processes naturally and economically protect them against any alteration of their properties, increase organoleptic and nutritional quality and decrease formulation costs (protection of vitamin, aromas and colouring compounds, decrease the amount of antioxidants).

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Carbonation

In developed countries, each person consumes about 150 litres of soft drink a year, like an ocean of nearly half a billion cubic meters! The carbonation that delivers the fizz is obtained naturally during the fermentation or artificially by injecting carbon dioxide into a liquid.

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Beverages' packaging pressurization

Packaging appearance and resistance are essential to easy handling and commercial attractiveness. Pressurization, through gas addition, ensures this resistance.

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Waste water treatment

Innovative and successful technologies for the respect for the environment.

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