Food & Beverage Industry

Nickel-containing stainless steel is the material of choice for the Food & Beverage industry.  Properly chosen, stainless steels do not affect the taste of the product, they are easily cleaned and sterilized to prevent bacterial contamination of the food, and they are durable.  For further details on where nickel is used and why, see Nickel in the Food and Beverage Industry.

Related News and Articles

Pure Performance

Pure Performance PhotoNickel-containing stainless steels are important for the safe delivery of 120 billion litres of milk every year.     

Blending Tradition and Progress

Tradition PhotoWhile stainless steels are commonly used in today’s wine making industry, one stainless producer has gone further by introducing a special surface finish which simplifies cleaning and thus reduces the amount of waste water from cleaning. 


Pure Coffee Taste

Coffee PhotoOne of Canada’s leading specialty coffee roasters insisted on using stainless steel for hoppers, silos and other surfaces that come in contact with the coffee beans.

Other Nickel Magazine Stories and Articles


Knowledge Base

The Nickel Institute has produced a number of modules which are relevant to the Food and Beverage Industry.

Hygienic and Durable Stainless

Guidance Documents Governing the Selection and Safety-Evaluation of Materials for Food Use

The European Hygienic Engineering and Design Group (EHEDG) has produced a guideline that offers practical advise on the selection of hygienic materials and designs for food processing equipment.  Read a paper about these Guidelines.

Care and Cleaning of Stainless Steel

Many automobile manufacturers have developed lists of material which must be reported, restricted or prohibited entirely. Nickel, in the metallic and alloy forms, is generally not restricted but its use may have to be reported. Read about these concerns as well as the care and cleaning of stainless steel.

Beer Barrels: from Roman times to the Present Day

Metal beer containers have now almost completely replaced timer ones, stainless steel being the most widely used material.  Read an article from the Encyclopaedia of Food Science and Nutrition.

Technical Literature

Cleaning Stainless Steel Surfaces Prior to Sanitary Service, NI Publication 10080
This article describes practical procedures for cleaning stainless steel surfaces for use in the dairy, and other food and beverage industries.  Types of surface contamination that might occur, along with their prevention and removal, are included. 

Stainless Steels: An Introduction to their Metallurgy and Corrosion Resistance, NI Publication 14056
The families and structures for stainless steels are reviewed. Nomenclatures for stainless steels are discussed, as well as examples of their properties and corrosion resistance for a number of the grades.

Guidelines for the Welded Fabrication of Nickel-Containing Stainless Steels for Corrosion-Resistant Services, NI Publication 11007
There are three sections to this publication, one for the welder, one for the materials engineer, and one for the design engineer.  It is one of our most requested publications.

Other relevant Nickel Institute Publications.