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produkty wegetariańskie, produkty wegańskie

Vegetarian and vegan products

Learn more about our offer dedicated to Vegetarian and vegan products.

If you have questions about this topic, please contact:

Katarzyna Bigos  
mobile: +48 698 688 527

Request a quote

Consult our brochures:

Application equipment:

We encourage you to read the article "Trends in food production - vegetarian market" (in Polish) by Adam Ziernik, Business Development Specialist Food & Pharma, Air Liquide Polska.

Modified Atmosphere Packaging (MAP) 

Controlling the atmosphere around a food product is key to extending product shelf life and maintaining an attractive customer presentation.

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During food processing, a rapid cooling of products allows an increased productivity and a compliance with hygiene and quality standards.

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The properties of cryogenic fluids (high refrigeration capacity, low temperature) allow the product to be very rapidly “frozen”.

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Crust freezing

Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing.

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Individual Quick Freezing (IQF) 

The IQF production consists in crusting and freezing in line small, fragile and individual products.

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Sauce coating

You make innovative and individual portions? With the cryogenic sauce coating, you can freeze them quickly and individually.

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Cold transportation

Transport of chilled and frozen food products without breaking the “cold chain”.

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Wastewater treatment

Innovative and successful technologies for the respect for the environment.

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Air Liquide's offer for vegetarian and vegan products includes food gases as well as technologies, equipment and services for the following applications: Modified Atmosphere Packaging (to eliminate or reduce any product deterioration), chilling (preserving the natural quality, flavour and colour), cryogenic freezing (long-term preservation of vegetarian and vegan products while maintaining their quality and preventing water losses), crust freezing, IQF Individual Quick Freezing of small, fragile or sticky products, sauce coating, cold transportation without breaking the cold chain (during processes in the production plant and during transport).