By Anoosheh Oskouian, CEO of Ship & Shore Environmental, Inc.
The food and beverage industries operate under stringent regulatory frameworks designed to ensure that production processes do not pose health or environmental risks. These regulations extend beyond ingredients and additives, scrutinizing emissions and by-products that can impact air quality and public health.
As production facilities expand in scale and complexity, the need for effective environmental management strategies has become increasingly critical. A major area of concern is air pollution, particularly the release of volatile organic compounds (VOCs), particulate matter, and odor-causing substances. These emissions not only degrade air quality but are also linked to adverse health effects and quality-of-life issues in surrounding communities.
Key sources of air emissions in food processing
Dry product manufacturing
Dry food production, including cereals, grains, bread, and baked goods, often generates airborne particulates, VOCs, and odors. Dust from grinding, drying, or packaging can escape into the air, posing respiratory risks and contributing to pollution.
To mitigate these issues, filtration systems such as cyclones and high-efficiency particulate air (HEPA) filters can reclaim up to 99% of particulate matter for reuse, reducing waste while improving air quality.
Fermentation and baking processes
Fermented and baked goods, such as bread, cookies, and bagels, emit ethanol and other VOCs. Regulatory agencies have long targeted ethanol emissions due to their contribution to air pollution.
To address these emissions, industries commonly deploy Catalytic Thermal Oxidizers (CTOs) and Regenerative Thermal Oxidizers (RTOs), achieving destruction efficiencies of 98% to 99%. RTOs are particularly advantageous for facilities handling high air volumes with lower solvent concentrations, as they are less prone to performance degradation and do not require costly catalyst replacement.
Alcoholic beverage production
Ethanol emissions are also a by-product of alcoholic beverage fermentation. These emissions occur during fermentation, storage, and packaging, particularly when filling or emptying tanks, disposing of cans or bottles, and storing barrels — where evaporated product is often referred to as the “Angel’s Share.”
Metal decorating and printing on beverage containers can further release regulated solvents. RTO technology is frequently employed to manage these emissions, effectively handling high air volumes with moderate solvent concentrations while controlling odor.
Deep-fried food processing
The growing popularity of deep-fried frozen foods has led to increased emissions from industrial frying operations. These emissions arise from evaporated oils and fine oil mists. Before thermal oxidation can be applied, oil particulates must first be filtered using demisters, dry filters, or electrostatic precipitators. Depending on the emission load, different thermal oxidizer technologies can be implemented, with RTOs remaining a preferred option due to their robust efficiency and reliability.
Meat rendering facilities
Meat rendering facilities process animal by-products into tallow, grease, and high-protein meals. These operations generate complex emissions, including VOCs, organic sulfides, aldehydes, amines, and other odorous compounds.
To comply with air quality regulations, rendering plants utilize a combination of wet and dry scrubbing, particulate filtration, and thermal oxidation. These advanced control technologies are essential in capturing and neutralizing harmful emissions before they reach the atmosphere.
The path to sustainable air quality management
Food and beverage production facilities must adopt effective air pollution control solutions to comply with regulatory mandates while optimizing operational efficiency. Investing in high-performance, energy-efficient abatement systems is key to balancing environmental responsibility with cost management.
In some regions, natural gas and electric utility providers offer rebate incentives for companies adopting sustainable emission control technologies.
As regulatory agencies continue to tighten air quality standards, food manufacturers have access to a growing array of tools and technologies to ensure compliance while maintaining operational excellence.
According to the U.S. Environmental Protection Agency (EPA):
“Meat rendering plants process animal by-products for the production of tallow, grease, and high-protein meat and bone meal. Plants that operate in conjunction with animal slaughterhouses or poultry processing plants are called integrated rendering plants, while independent rendering plants collect raw materials from various sources such as butcher shops, supermarkets, restaurants, fast-food chains, poultry processors, slaughterhouses, farms, and animal shelters. The primary air pollutants emitted from these facilities include volatile organic compounds (VOCs), organic sulfides, disulfides, C-4 to C-7 aldehydes, trimethylamine, C-4 amines, quinoline, dimethyl pyrazine, other pyrazines, and C-3 to C-6 organic acids.”
Anoosheh Oskouian is CEO of Ship & Shore Environmental, Inc. She spearheads innovative strategies to reduce industrial pollution and improve air quality globally. With a background in chemical engineering and a passion for sustainability, Anoosheh is dedicated to advancing green technologies and advocating for environmental stewardship.
