Dive Summary:

• According to Mark DiMaggio, head of food and beverage at Linde North America, cryogenic freezing is becoming more and more popular thanks to its efficiency in space, energy and time.
• The freezing process is critical to almost every type of food production, so the emergence of cryogenic technology would be a major revolution.
• Cryogenics uses Nitrogen or CO2 submergence that allows up to 20,000 lbs of food to be frozen per hour, with a smaller footprint than a conventional freezer (a major plus when floor space is at a premium.)

From the article:

For marinated products in particular, such as for example chicken breasts, cryogenic processing helps lock in moisture, retain shape after pressing– and lock in value. If you think about it, moisture losses mean not only lost profit due to lower packing weight, but a loss of the quality and flavor that keeps customers coming back,” DiMaggio says. In addition, attention to food quality and safety is increasingly making hygienic design a differentiating factor in equipment decisions.