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gheata carbonica In the Western countries, but not only there, is avoided freezing food by the classical method. Instead of the classical method, dry ice is used as freezing agent, because it can maintain the freshness of the food for a longer period of time.


The main advantage is that food did not alter in any way, and didn’t suffer any changes in taste. When the meat is normally stored in a freezer, it suffers some kind of molecular changes that give it a different taste. In addition, the same thing happens with vegetables, which lose flavor after being frozen by the classic way.


Conversely, if you use dry ice for food storage and conservation – it will be fresh and ready to use after conservation. Big restaurants use this method for years, and in many cases was proved that dry ice is the little detail that has made a tremendous difference between a really tasty food and a bland, tasteless food.


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