From Our Print Edition

Pizza was among the product cate- gories tested in Nomad Foods’ pilot project to store and transport fro- zen foods at higher temperatures.

A report issued last November, “Three Degrees of Change,” posits that cold chain managers could raise temperatures from -18°C to -15°C or -0.4°F to 5°F and enjoy significant energy savings without appreciably affecting the quality or safety of frozen foods. It also suggests that changes can be made in some cases without significant new investment in equipment and technology.

Issued by the Paris-based International Institute of Refrigeration and the Centre for Sustainable Cooling, Birmingham, England, the report estimates that raising cold chain temperatures from -0.4°F to 5°F will reduce supply chain costs between 5% and 12%. The planet would also benefit as the industry reduces the amount of greenhouse gas emissions released into the atmosphere.

Nomad Foods, a European frozen food manufacturer based in Woking, England, tested the hypothesis during a six-month pilot program that involved nine products, including frozen pizza, fish, poultry, plant-based foods and vegetables. Each product was assessed for changes in areas such as food safety, nutrition, texture and packaging. Impacts were generally minimal although higher temps did have some effects on mixed vegetables and salmon. Vitamin C levels in frozen vegetables were diminished at the highest temperatures tested.

MORE WORK TO BE DONE

Shane Brennan

The Global Cold Chain Alliance (GCCA), Arlington, Va., is among the organizations and companies that have signed on to a consortium known as the “Join the Move to -15° Coalition.” Shane Brennan, senior vp of global communications, served as one of the supporting authors and reviewers for the “Three Degrees of Change” report.

“The research relies on previous research and studies that indicate that there is little risk to food safety for frozen foods held at consistent temperatures up to -12°C (10°F). It is, however, inconclusive on the potential impacts on food quality, rightly reporting that some products are more sensitive to the freezing process and temperature fluctuations than others,” says Brennan.

The potential for energy savings are real, he adds, but perhaps not as clear cut as some made read into the initial report.

‘Some products are more sensitive to the freezing process and temperature fluctuations than others.’

“There is good evidence to suggest that increasing the storage and transportation temperature would lead to energy efficiencies (between 7% and 10%), but it could also require new monitoring equipment and process changes that would require additional investment. The reality is that it could be a good efficiency saving, but it depends on the product and the specific supply chain involved,” says Brennan.

Kevin Harr

“One of the issues that requires further investigation is the mix of rules and regulations that impact how frozen food is managed through local, national and international supply chains,” he continues. “-18°C has been the commonly accepted standard for more than 100 years, and it has found its way into legislation, international standards, customer contracts, and more. So, this is a proposal with potential, but one that must be taken through carefully considered steps. At this stage, it is for research and piloting, not immediate or universal policy change.”

Kevin Harr, vp of engineering at Kansas City, Mo.-based Vertical Cold Storage, sees the potential financial and environmental appeal of higher frozen food storage and transportation temperatures but agrees that any transition would be very complex.

“The manufacturers will be the entities most in control, as their storage recommendations will need to be followed by both the grocers and storage providers,” says Harr. “How close are they willing to get to the point, temperature-wise, at which safety or quality becomes an issue?” he asks. “It is important for manufacturers to have a bit of a buffer for protection from spoilage. There are temperature interruptions in the cold chain, such as power outages, staging outside of storage temperature [shipping docks are typically -2°C/36°F, for instance], mechanical/electrical system malfunctions, etc. Food producers will need to take this into consideration,” Harr adds.