Manufacturer helps put fizz back into soft drink sector amidst CO2 shortage
A Leeds-based manufacturing business that specialises in keeping carbonated drinks fizzier for longer is coming to the aid of soft drinks brands and manufacturers caught short by supply chain issues leading to a C02 shortage.
It is also warning that the recent deal struck with a US company by the Government to restart UK production after it closed two UK sites because of gas price rises will not be enough to keep CO2 supply and production at normal levels.
Experts at CO2Sustain say they have been “inundated” with requests for help as many soft drink manufacturers have only a few days of CO2 supply left in reserve.
Most CO2 suppliers are currently not scheduling beyond 24 hours in advance, resulting in no visibility as to UK stock levels and no certainty around deliveries.
Dwindling CO2 supplies have prompted fears of a soft drinks shortage and concerns in other areas, piling additional pressure on the food and agriculture sectors.
CO2 Sustain, makers of patented carbonation aid, CO2 Sustain®, has tripled production in the past 12 months with demand showing no signs of abating as soft drinks manufacturers fail to get hold of CO2 supplies after depleting their reserve stocks.
Designed for carbonated beverages including fizzy soft drinks, mixers and cider, adding the solution-based CO2 Sustain® to the beverage offers manufacturers and brands the ability to retain and extend carbonation, giving longer lasting fizzy drinks.
Jack Proctor, sales and commercial director at the business, said: “Drinks manufacturers are facing a huge challenge as stocks of the carbon dioxide they use to fizz up their drinks run dangerously low.
“This couldn’t have come at a worse time particularly for the beleaguered hospitality sector which has only just started to get back on its feet following the devastating effects of the past 18 months.
“If the CO2 shortage results in consumers being unable to get hold of carbonated drinks this could spell further disaster for the hospitality trade at a key time.
“Even without an industry shortage, traditionally a lot of carbon dioxide is wasted during the manufacturing process.
“By the time a drink reaches a consumer it has lost up to 40% of its fizz. We can help drastically reduce this wastage and preserve valuable carbon dioxide stocks.
“Even more carbon dioxide is lost when the bottle is opened resulting in the drink going flat very quickly.
“Our product slows this process down making sure drinks not only taste better but also stay fizzy for much longer.”