Market Growth to Satisfy Palettes
Ready to Taste Emerging Flavors
Global tastes wake up to a world of flavor. Breakfast dishes, lunch convenience or inspired dinner entrees today may be frozen and ready to prepare in the home with a dash of global inspiration. Variety is gaining favor among a generation not content with the same boring plate. Linde in-line chilling and freezing systems using the heat removal power of liquid nitrogen or liquid carbon dioxide allowing processors to expand the current formulation reach.
Linde systems control damaging heat in handling and processing of the most delicate flavors. Spices, herbs, nuts, and seeds benefit from cryogenic liquid nitrogen or carbon dioxide applications to remove heat in grinding, milling, freeze-drying, and pneumatic transfer to deliver the high-value flavor product as intended.
Your new product has unique quality attributes that Linde's gases may help maintain production and temperature control straight through to transportation. You're very aware it's no longer the standard fare. Meat products are being replaced with seitan and soy along with new options made from chickpeas, legumes, and fungi. Consumers are fishing for more protein-rich snacks including those fortified with sardines, kelp and other foods from the sea. The possibilities seem to be endless.
Product Literature Download
ACCU-CHILL CBC continuous blender cooling
ACCU-CHILL LXC cryogen injection valve
CO2 Snow Horns & Snow delivery
Temperature Control Options
More Cryogenic Freezing Equipment
Linde Food Lab for Product Testing & Analysis