Advancing Carbon Dioxide Utilization Technologies for Sustainable Food Production in the GCC

Abstract

The food industry is a significant contributor to emissions of carbon dioxide worldwide because of its energy intensive nature of packaging, processing, refrigeration and extended supply chains. Intense climate, fossil fuel prevents energy, desalinated water, and food imports boost these emissions in dry location like Gulf Cooperation Council (GCC). Carbon dioxide is functional medium for fermentation, refrigeration, carbonation, microbial control, and preservation in food industry, which could be an appropriate platform to absorb carbon and exertion. CO2-reuse paths in the food business: A detailed analysis, with an emphasis on GCC economies. Physical, chemical, and biological pathways of usage are being evaluated based on technological food hygiene, maturity, and fusing potential. The priority is on functional applications such as modified environment packaging, cryogenic freezing, dairy processing, beverage carbonation, and developing carbon to food pathways like microphytes protein production, microbial lipid synthesis, and synthesis carbohydrates. Patent landscape analysis weighs revolution trends and commercial attentiveness, and procedure, coast effective, and social obstacles to large scale adoption are evaluated. CO2 recycle in the food industry is an auspicious decarbonization approach for dry areas with long term promise for food security if governmental frameworks, industrial incorporation, and communal assurance are formed.