The main hero and villain in the wine-making process is oxygen. Generally, the use of various gases in wine production is necessary to negate the destructive nature of oxygen. Gavin Hall, Air Liquide’s sales representative for food and wine in South Australia, said this is where his company’s expertise comes to the fore. “The management … Continue reading Putting wine on ice – gas’s role in winemaking
FishPac, a supplier of equipment for the transport of air freighted live aquatic animals sustained with oxygen has announced that it has shipped 230,000 bins of live seafood.
Frutarom Health BU offers a new approach to tackle iron deficiency in vegan and vegetarian diets.