Ambient food is shelf-stable produce that usually does not require refrigeration or chilling. Europe, of course, has some of the most stringent food regulations in the world, and some believe the down-chilling of some ambient food during transport is an inevitability.
Hans-Dieter Ziegler, food marketing manager for Messer, has certainly been following the rumours closely. His German-based company already provides a range of services for the food industry including chilling, freezing and the atomisation of liquid foods. He believes that Messer must be ready to take advantage of any changes to the law.
"There are no regulations to chill down ambient foods at the moment," he told FoodProductionDaily.com. "But we want to know if this changes as it could create new customers for us."
Industrial gases are already heavily used by the food and drink industry. Cryogenic liquid nitrogen, for example, allows the rapid frosting of deep frozen products, while shielding gases keep packaged foods fresh for longer.
Gas companies like Messer also market gas mixtures for the packaging of specific products such as fresh meat. The possible down chilling of ambient foods is therefore yet another avenue of opportunity into a highly lucrative and buoyant market.
"Since the introduction of HACCP regulations, many products have to be chilled down during transportation, and this involves the use of gases and equipment," said Ziegler. "Temperature is now a big issue within the food industry."
Indeed, even if the down-chilling of ambient foods does not become compulsory, it seems likely that the food industry will continue to supply the gas industry with business. The growth of ready meals, for example, a concept that requires chilling and freezing, demonstrates the food industry's need for outside expertise and equipment.
"The transportation of food revolves around gas," said Ziegler. "Sausages, for example, require what we call Modified Atmosphere Packaging (MAP), and specific ingredients often require specific temperatures. We have the technology to provide transport for products at both chilled and ambient temperatures."
As a result, Ziegler is positive about the future of the industrial gas in food production. He believes that it offers the industry not only vital equipment and expertise but also flexibility; costs can be cut in this area without affecting the quality of a finished product. "If a company is looking for a cost reduction, we can often find a way of doing something better and cheaper," he said. "Knowledge is the key."