Youssef Habibi: “The local market remains relatively limited”

Professor Youssef Habibi, holder of a dual PhD in organic and polymer chemistry (Joseph Fourier University, Grenoble & Cadi Ayyad University, Marrakech), is an internationally recognised expert in bio-based materials and green processes.

After a career in Europe and the United States, he joined UM6P to develop world-class research rooted in Africa. A member of the American Chemical Society (ACS), Fellow of the Royal Society of Chemistry (RSC) and of the International Association of Advanced Materials (IAAM), he has authored more than 120 articles and 20 book chapters.

Ranked as a Highly Cited Researcher for four consecutive years, he works on advancing bio-derived polymers, nanocomposites, and biomass valorisation technologies, and he founded GreenChemAfrica, a pan-African training programme dedicated to promoting green chemistry and sustainable processes.

Could you explain, in detail, the process of producing food-grade CO₂, from gas recovery to its final use?

The production of food-grade CO₂ relies on capturing carbon dioxide from various sources, including coal- or natural gas-fired power plants, natural gas processing units, breweries, and food fermentation facilities. The recovered gas is then collected and transported to a treatment and purification facility, which requires appropriate infrastructure, including storage tanks.

Once delivered to purification stations, the CO₂ is treated to remove impurities and harmful substances. This process includes mechanical filtration to remove solid particles using ultra-porous filters, and chemical purification to eliminate harmful compounds, such as heavy metals or volatile organic compounds, via absorbent membranes.

Finally, distillation—often under supercritical conditions—is used to separate CO₂ from other gases. After purification, the gas is compressed, stored in tanks or cylinders, and then distributed to food industry operators.

In practical terms, what is food-grade CO₂ used for in everyday life?

Food-grade CO₂ is an additive used in the food industry for various applications. It is considered safe for human consumption when used within limits set by health authorities.However, it is still recommended to avoid excessive consumption, check product labels, and follow consumption guidelines. In Morocco, it is present in many products, including carbonated beverages, yoghurt and cheese, packaged meats and poultry under modified atmospheres, as well as pastries and desserts.

Why does Morocco rely heavily on imports?

Food-grade CO₂ is an essential product in the food industry, and its production process is strictly controlled to ensure quality and safety for human consumption.

However, these quality and purity requirements require high-tech infrastructure, which until recently was not economically viable due to the relatively limited size of the Moroccan market.

The investments needed to implement these advanced technologies have long been a barrier to local production, leading to dependence on imports to meet market demand.

Nevertheless, with the growth of the food sector and increasing demand, local production is becoming more relevant, and operators are beginning to consider investments in this area.

Could local production, such as the Cosumar project, compete with imports?

Like any industry, developing local production helps strengthen industrial sovereignty. In the case of CO₂, local production could be a viable solution for the Moroccan market, provided several parameters are managed.

Purification and liquefaction costs, initial investments, and the ability to achieve economies of scale are key factors in ensuring competitiveness, particularly against European imports.

What are the main technical requirements for producing food-grade CO₂?

Production of food-grade CO₂ relies on strict technical requirements to ensure purity, traceability, and compliance with standards.

It requires a minimum purity of 99.9%, full traceability to identify the origin and history of the CO₂ to guarantee its quality and safety, and to avoid dangerous sources such as those with radioactive risks. It also requires compliance with international standards such as ISO 22000 for food safety.

These requirements entail rigorous quality control systems, specialised equipment, and appropriate technical expertise.

How would you characterise the food-grade CO₂ market in Morocco?

Despite significant potential in terms of resources that could be used to produce food-grade CO₂, the local market remains relatively limited.

Mainly driven by soft drink producers, breweries, and the agri-food industry, it is estimated at around 10,000 tonnes per year, which is relatively modest compared to other countries in the region.

However, it is expected to grow significantly in the coming years, driven by increasing consumption of carbonated beverages and processed food products.

In terms of maturity, the market is still structuring, with a predominance of industrial CO₂ players not always specialised in food-grade applications, and a regulatory framework that still requires improvement.

CO₂ production often relies on the valorisation of industrial by-products. Does Morocco have strong potential in this area?

Morocco indeed has strong potential for CO₂ production through the valorisation of industrial by-products. Moreover, the country benefits from a favourable climate, with temperatures and humidity levels that allow efficient production from industrial by-products.

Cement plants, particularly those operated by LafargeHolcim, HeidelbergCement, and Ciments du Maroc, generate significant greenhouse gas emissions during cement production, which can be captured and reused.

Similarly, power plants, such as those operated by ONEE, produce combustion gases rich in CO₂ that can be harnessed.

In addition, fermentation industries—such as beer, wine, or juice production—provide a natural source of recoverable CO₂, provided that equipment meets food-grade standards.

Finally, Morocco benefits from a favourable regulatory framework for the valorisation of industrial by-products, particularly through laws on waste management and environmental protection, which encourage waste recovery and the reduction of greenhouse gas emissions.