Nitrogen plays a crucial role in modern food processing and packaging. As an inert, non-reactive gas, it offers numerous benefits across the food industry—from extending shelf life to improving product consistency.

Classified as E941 when used as a food additive, food-grade nitrogen is especially valuable in applications where contact with food requires strict quality standards. According to current food safety regulations, nitrogen used directly with food must have a minimum purity of 99.5%, with a maximum of 5000 ppm residual oxygen.

Let’s take a closer look at the most common and impactful uses of nitrogen in food production.

One of the best-known uses of nitrogen in the food industry is in modified atmosphere packaging. By replacing oxygen in the packaging environment, nitrogen slows down spoilage and prevents oxidation, helping preserve the freshness, flavour, and colour of products like snacks, coffee, meat, and ready meals.

Fresh produce such as fruits and vegetables can be stored in tanks filled with nitrogen to create a controlled atmosphere. This technique significantly extends shelf life, sometimes by several months—while helping retain nutritional value and texture.

Nitrogen is commonly used in sparging, a process that removes dissolved oxygen from food-grade liquids like oils, juices, and wines. Since oxygen can degrade flavour and colour, flushing it out with nitrogen helps maintain product quality and stability without introducing additives or preservatives.

Nitrogen gas can also be used to move products through pipelines under pressure, whether they’re in liquid or powdered form. This method reduces mechanical stress and prevents oxygen exposure during transfer—ideal for sensitive products such as dairy, flour, or beverages.

In processing thicker liquids such as fruit juices or sauces, nitrogen can aid in gentle mixing. It helps separate solids like pulp, skins, or seeds without aggressive stirring, preserving the product’s natural properties and texture.

Grain silos and flour storage units can be filled with nitrogen to eliminate pests such as insects, larvae, and mites—without the use of chemical fumigants. This nitrogen-based method also reduces the risk of combustion or explosions by removing oxygen from the storage environment.

Nitrogen is widely used as a technological aid in food processing. It helps aerate creams, foams, and mousses to create light textures. It’s also commonly used as a propellant in aerosol food products such as whipped cream or sprayable toppings, making it a key player in convenience and ready-to-use packaging.