Compressed Air Dryers: Addressing the Moisture Menace in Food & Beverage Industry

The Indian food & beverage industry (F&B) is bolstering at a phenomenal rate, where it is considered one of the fastest-growing industries in the country.

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Factors such as perennially growing population, changing lifestyle, evolving consumption patterns, etc., are cumulatively boosting food consumption, thereby giving the desired boost to the F&B industry.

Working towards meeting the surging demand for food, the country emerges as the largest producer of milk, mangoes, ginger, and bananas, followed by securing the second position for being the largest producer of wheat, rice, and vegetables. On account of this, it is estimated that Indian food & Beverages revenue will reach approximately US$ 691.47 Bn by 2030, as per the report by Maximize Market Research. Looking at the thriving prospects of the sector, it becomes essential to protect the quality of F&B products.

To achieve the purpose, the industry should invariably focus on maintaining the highest safety and hygiene standards to preserve the palatability of the food for a long time. Working towards the same, the Food Safety and Standards Authority of India (FSSAI) has shown interest in investing around USD 72.3 million to fortify the food testing infrastructure of the sector. This goes a long way in prolonging the shelf life of food and retaining its integrity, meeting the highest quality standards outlined by the industry.

While focusing on producing superior quality food, the industry players should be vigilant enough to identify and address the moisture menace looming over the industry. Moisture has a destructive effect on the food and is responsible for deterring the growth of the sector at the same time. It creates a suitable environment for microbial growth, entailing microorganisms, fungi, mould, pathogens, etc., which can give rise to a lot of hygiene issues. They come with a lot of potential to trigger physical, enzymatic, microbiological, and biochemical deterioration of food products, rendering them unsuitable for consumption.