When it comes to bubbly beverages, many of us immediately think of fully carbonated options like beer, soft drinks, sparkling water, and sparkling wines. First bottled for sale back in 1835, carbonated water offered consumers the exciting tongue tingling sensation of fizz for the first time. Since then, and with the addition of different flavor profiles, carbonated drinks have dominated western culture.
While carbonation has ruled the drinks industry for more than a century, nitrogen-infused beverages have broken onto the scene in recent years. The flavorful, creamy mouthfeel, mesmerizing visual, and subtle, sweet notes of nitrogen-infused drinks have captivated many of us, earning a favoured place on our taste buds.
In fact, the global nitro-infused beverage market is projected to undergo substantial growth in the coming years. Data from Grand View Research estimates a market value of $394.8 million by 2030 – representing a compound annual growth rate of 20.6% when compared to 2022.
Beverage providers are taking note. OEMs, restauranteurs, bar owners and operators, and convenience store proprietors are looking for ways to deliver more options to consumers, including offering both CO2 and nitrogen infused beverages – and to do so in the most effective and efficient way possible.
Did you know?
In the United States alone, around 47.98 billion liters of carbonated drinks are consumed each year – and that’s just the non-alcoholic kind.
Options for Gas Infusion
Crank & Shake Method
One of the most common ways to infuse gas into beverages includes pressurizing a keg of liquid and shaking it until the gas gets infused through the liquid. While this method may be sufficient for small batches, it’s not viable for large scale beverage production.
Carbonator Method
Another common way to infuse gas into beverages is the tank and pump combination. This method is typically used in fountain beverage dispensing systems to carbonate water in large batches and is commonly known as a carbonator. Systems using a carbonator are known to provide predictable application performance, however they’re one of the highest service cost factors in any restaurant or convenience store.
Additionally, the growing demand from consumers for a wider variety of onsite dispensed beverage types have put restaurants and convenience stores in a bind as they try and reduce the space required for both dispense machines and back-room equipment, including the traditional carbonator.
In-Line Method
In-line, on-demand device options are now available that can be used to infuse both nitrogen and CO2. These systems are smaller than traditional carbonators, and can reduce the overall size of dispensers to accommodate limited counter space in retail outlets. While the initial upfront cost may be more expensive than traditional methods, in-line gas infusion systems are more affordable to maintain over time.
Evaluating In-line, On-Demand Gas Infusion Systems
When evaluating an in-line, on-demand gas infusion system there are several things that should be considered. Remember, not all devices are created equal.
1. Size
With the push to reduce space taken by equipment in convenience stores, coffee houses, offices, quick-serve restaurants (QSRs), and restaurants, the size of legacy carbonators can become an issue. Smaller solutions offer the flexibility needed to meet the growing demand from consumers for a wider variety of onsite dispensed beverage types.
2. Ease of installation
Based on extensive customer research, we’ve found that simple solutions work best. Make sure the chosen system is easy to connect for OEMs and it fits well into the overall system so that any user interface, mechanical or electronic control, is intuitive and quick to learn.
3. Types of gases
There are multiple options for nitrogen infusion and very few for infusing CO2 for sparkling beverages. Ideally, you find a partner who can provide infusion of both nitrogen and CO2 so that OEMs can easily fit their dispensers into the new system and maintain operational efficiencies.
4. Multiple beverages
To ensure that you’re able to meet the growing demand for a variety of infused beverages, select a solution that can handle any beverage you want to infuse, including dairy. Infused dairy is a well-received beverage that can only be handled effectively by very few gas infusion providers today.
5. Clean in place
Every device will need to be cleaned regardless of the beverage. The reason dairy is so limited in availability is few of the devices are set up to be cleaned effectively in place. OEMs and end users will want to know their partner is providing a solution that can be cleaned simply and effectively.
6. Repeatability
Customers count on the quality of the beverage they have selected, time after time. It’s important to remove any variability to ensure that the taste, look and feel must remain constant. Look for suppliers with a strong track record of performance that assure beverage consistency.
7. Compliance
Simply put - no one wants to worry that a system will be held at customs or fail an onsite inspection because compliance is not in order. Be sure to work with a supplier who understands the complexities of compliance and can deliver solutions that meet local compliance requirements.
Did you know?
Carbon dioxide (CO2) and nitrogen (nitro) infusion in drinks create distinct effects and experiences, primarily due to the differences in the gases themselves and their solubility in liquids.
The choice between CO2 and nitrogen infused drinks depends on the desired mouthfeel, texture, and overall experience.
CO2 infusion
Carbon dioxide is the most common gas used to carbonate and add fizz to beverages. It dissolves readily in liquids and creates carbonation, resulting in small and lively bubbles.
Nitro infusion
Nitrogen, while not as soluble as CO2, is used to create a unique creamy texture and cascading effect in beverages. Nitrogen forms smaller bubbles, contributing to a smoother mouthfeel.
