Food-Grade Gases header

Food-Grade Gases

Food-Grade Gases

Contattaci food

Contact Us

Do you want to know more?

E-mail us:


Navigation Menu

Food-grade Gases

SIAD supplies high quality food-grade gases, technologies and services that guarantee absolute food safety, with effective and innovative application solutions. SIAD’s food-grade gases are used in various production processes in the Food and Beverage industries, and are certified in compliance with the UNI EN ISO 22000:2005 and FSSC 22000:2010 standards.

Depending on the type of application, SIAD’s food-grade gases may be used as additives, processing aids and ingredients while respecting organoleptic properties, innovation and quality.

The main food-grade gases used in the Food and Beverage industry are carbon dioxide, nitrogen, argon and oxygen, which enable preserving the organoleptic properties of products, prolonging shelf-life and thus improving the marketability of products. SIAD’s food-grade gases thus enable:

  • optimizing production cycles, increasing volumes
  • enjoying increased geographical reach and distribution capability
  • reducing costs and losses due to production waste


The Foodline? food-grade gas meets all safety and quality requirements set by law. As it is for the carbon dioxide supplied for carbonating drinks through the Happydrink? service, intended for the catering establishment market, and iSpring, for domestic carbonation of water and beverages. Instead, with Aroma+, the fragrance, taste and the original appearance of food products remain unaltered.

SIAD was among the first gas manufacturers to secure certifications for the production of food-grade gases, which represent a worldwide benchmark in the context of safety and hygiene, such as:

  • HACCP (Hazard Analysis Critical Control Point), a method of hygiene self-monitoring for protecting the health of consumers. With this method every phase, from production of the food product to its sale to the end consumer, undergoes careful analysis in order to identify the areas most at risk for the hygiene of the product and adopt adequate prevention systems.
  • ISO 22000, the main standard for safety management systems in the food sector. This standard allows all companies involved in the supply chain to accurately identify the risks they are exposed to and manage them effectively.
  • FSSC 22000, a certification scheme, which is specifically aimed at agri-food producers and helps to achieve safety standards in production processes along the supply chain. In fact, the FSSC standard has been approved by the GFSI (Global Food Safety Initiative) and for agri-food producers is equivalent to the BRC Food (British Retail Consortium) and IFS (International Food Standard) technical standards adopted by the major retail chains.