As the food and beverage industry grows more conscious of sustainability and traceability, the source of liquid carbon dioxide (CO₂) is under more scrutiny than ever. Used for carbonating drinks, preserving freshness, and ensuring food safety, CO₂ is critical to the sector. But not all CO₂ is created equal. At Pro Gases UK, we’re seeing a major shift towards green CO₂ sourced from crop-fed biogas plants — and for good reason.
Let’s break down why food-grade CO₂ from biogas is not only cleaner, but also smarter when compared to more traditional sources: ammonia production, bioethanol refining, and natural gas extraction.
1. Crop-Fed Biogas CO₂: Truly Circular and Sustainable
Biogas plants take organic materials — often crop waste, or agricultural byproducts — and convert them into renewable energy through anaerobic digestion. This process naturally produces CO₂ as a byproduct, which can be captured, purified, and liquefied for food and beverage use.
Why it matters:
– Carbon neutral: CO₂ released during use was recently absorbed by the crops, making it part of a short carbon cycle.
– Traceable origins: Customers increasingly care about where their ingredients and processing aids come from — biogas CO₂ provides a clear, clean story.
– Certified green: Our biogas-derived CO₂ is not only food-grade but also eligible for Vegan and Kosher certification — a growing demand among beverage brands.
2. Ammonia-Based CO₂: High Emissions, Heavy Industry
Most traditional CO₂ used in the UK has historically come from ammonia production for fertiliser. While this source produces high-purity gas, it’s tied to a highly carbon-intensive process that relies heavily on natural gas.
Challenges:
– High emissions: Ammonia production is one of the most energy-intensive industries.
– Vulnerability to shutdowns: We’ve seen recent supply chain chaos when fertiliser plants halted operations due to energy costs.
– Fossil-based: No pathway to carbon neutrality without major overhaul.
3. Bioethanol-Based CO₂: A Greener Option, But With Trade-Offs
Bioethanol CO₂ has become a semi-renewable alternative, as it’s produced from the fermentation of crops like corn or sugarcane. While more sustainable than ammonia-based CO₂, the feedstocks used often compete with food production or involve questionable land use practices.
Concerns:
– Indirect emissions: Crop production for ethanol can contribute to deforestation or water stress.
– Food vs fuel debate: Sourcing from food-grade crops can raise ethical and environmental questions.
– Less transparency: Difficult to trace origin and land-use practices across global supply chains.
4. Natural Gas-Derived CO₂: The Fossil Fuel Dilemma
Capturing CO₂ from natural gas processing is another common method, but this is inherently tied to the oil and gas industry — which runs counter to most food and beverage companies’ sustainability goals.
Downsides:
– Non-renewable: Extracted from fossil reserves with no regenerative loop.
– Increasing scrutiny: Beverage brands with strong ESG policies are steering clear of fossil-linked CO₂ sources.
– Greenwashing risk: Consumers are quick to question CO₂ sourced from fossil fuel infrastructure.
Final Pour: Biogas CO₂ is the Future of Refreshment
At Pro Gases UK, we’re proud to offer food- and beverage-grade CO₂ from 100% renewable, crop-fed biogas. It’s cleaner, greener, and already trusted by leading drinks brands looking to align with modern sustainability expectations.
Whether you’re bottling craft beer, sparkling water, or running a production-scale bottling line — the source of your CO₂ can now match the quality of your product and the integrity of your brand.
Ready to switch to renewable CO₂?