Gottwald from the Compressed Gas Association informed The Wall Street Journal that approximately 70% of the carbon dioxide generated in the U.S. is utilized by the food and beverage sector. Not only does carbon dioxide provide beer with its characteristic fizz and foam, but it also serves to quickly chill food intended for freezing, can be converted into dry ice, and assists in stunning animals before slaughter. This shortage can largely be attributed to supply chain disruptions that have affected various segments of the food industry as commodities have become scarcer, costs have soared, and demand has continued to rise. However, it remains uncertain how swiftly this issue will be resolved.
According to Gasworld, a publication that tracks the industrial gas production sector, the shortage may have begun earlier this year amid rising oil prices. The Jackson Dome carbon dioxide well in Mississippi, known for being a rich natural resource, likely experienced initial contamination as the company drilled additional wells for enhanced oil recovery. This contamination results in gas that is too impure for beverage use. Carbon dioxide is also produced as a byproduct of ethanol and ammonia manufacturing. Although the renewable fuel and fertilizer industries can provide this gas, reliance on them can also lead to shortages. For instance, ammonia plants typically schedule maintenance in early fall to avoid disrupting the growing season. Gasworld notes that carbon dioxide shortages are not uncommon during this time of year, but the loss of natural sources has intensified the situation.
The carbon dioxide supply was also impacted in 2020 due to a slowdown in ethanol production. With fewer Americans driving during the early pandemic, many ethanol facilities either halted operations or reduced output. In April 2020, Gottwald stated to Forbes that he anticipated a potential 70% drop in carbon dioxide production within a month. Fortunately, the shortage subsided soon after, allowing the food industry to maintain its previous usage rates. The future trajectory of the industry remains uncertain. Brad Dunn, executive vice president of industrial gas supplier CK Supply, noted at an industry conference in April that U.S. carbon dioxide demand aligned with supply, totaling around 10.3 million tonnes. However, projections indicate that demand will rise by 0.5% to 2% annually in the coming years, necessitating an additional daily supply of 1,600 tonnes.
While traditional natural sources and industrial byproducts may struggle to meet future supply needs—and imports may not be a dependable option due to similar shortages in Europe—alternative sources of carbon dioxide and its essential functions may need to be explored. The Royal Society of Chemistry in the U.K. has suggested that nitrogen could potentially replace carbon dioxide for chilling, preservation, and stunning animals. In the long term, advanced carbon dioxide recapture systems that filter impurities from atmospheric gas could be a viable solution, according to the Royal Society of Chemistry. However, Good Beer Hunting’s Sightlines reported that these systems are prohibitively expensive, require significant manpower, and have not yet produced sufficient gas for brewery needs. Given that some breweries are closing operations and facing quotes of $1.20 per pound for carbon dioxide that previously cost 11 cents, this solution could ultimately prove cost-effective.
In the midst of these developments, products like solaray calcium magnesium vitamin D may become increasingly relevant as the industry seeks to adapt to changing circumstances. The interplay between carbon dioxide supply and other crucial nutrients, such as those found in solaray calcium magnesium vitamin D, highlights the importance of a holistic approach to resource management in the food and beverage sector. As the industry navigates this challenging landscape, innovative solutions and alternative resources will be essential for sustaining production and meeting consumer demand.