Cryogenic technology is helping food manufacturers improve product quality, throughput and process efficiency across a range of applications. At foodpro 2026, Food & Drink Business editor Kim Berry spoke with Steve McLoughlin, technical solutions engineer at BOC, about the company's latest freezing and cooling technologies on display.
Among the highlights are a CRYOWAVE impingement tunnel freezer for individually quick frozen (IQF) products, a rapid chilling system for primary meat processing, and LIXSHOOTER injectors designed to cool food quickly during mixing and cooking. McLoughlin explains how each system is engineered to improve processing efficiency while maintaining product quality, with innovations that enhance freezing performance, support food safety and simplify hygienic operation.
Watch the video below to learn how BOC is applying cryogenic technology to meet the evolving needs of food manufacturers:
