Carbon dioxide gas is used in many food industries, particularly in those producing beverages. It is primarily used for carbonation of packaged drink products as well as a blanket gas in storage to exclude oxygen, which can cause deterioration of a product’s shelf-life. Breweries are able to produce their own CO2 as part of the fermentation process. The CO2 can be collected, liquefied and stored prior to vaporisation for use in product. In many cases breweries can be self-sufficient in CO2supply. For those industries without a regular source, CO2 can also be collected from boiler flues or generated in diesel plants. Critical for all beverage producers is that the CO2 is of high purity with little oxygen contamination.