Very often because of modern food production and distribution systems, it is necessary to lengthen the life of fresh products, preventing deterioration of their original characteristics. Working with universities and research centres, SOL has studied and created gaseous mixtures (based on nitrogen, oxygen and carbon dioxide) that can prevent or postpone alteration of fresh products, while preserving their quality and complying with the specific HACCP regulations concerning food additives.

SOL can supply the facilities to measure the right quantity of gas/mixture for different cases.