Increasing frozen food temperature by 3°C could improve food chain sustainability, say researchers

14 Dec 2023 --- New research has proposed measures to significantly reduce carbon emissions across the frozen food industry. The report, called Three Degrees of Change, states that an adjustment to the standard temperature of frozen foods could yield remarkable environmental benefits while maintaining the safety of food products.

The academic research, involving the Paris-based International Institute of Refrigeration, Cranfield University, the University of Birmingham, London South Bank University, and Wageningen University in the Netherlands, proposes raising the temperature of frozen foods by three degrees from the long-standing standard of -18°C to -15°C.

The findings suggest that this change could result in an annual reduction in carbon emissions equivalent to taking 3.8 million cars off the road.

These findings were discussed at an event at COP28 this month and also aligned with Food, Agriculture and Water Day held on December 10.

Significant energy savings
The report emphasizes the potential energy savings of approximately 25 terawatt-hours per year — equivalent to 8.63% of the UK’s annual energy consumption, showcasing the transformative impact of such a temperature adjustment on both environmental and economic fronts.

Cranfield University contributes to research suggesting significant adjustments to frozen food temperature to increase supply chain sustainability.Experts say the proposed change would not compromise food safety or quality, opening the door for a shift in frozen food transportation and storage practices.

DP World, a global logistics firm, has launched the “Join the Move to -15°C” coalition to reconsider frozen food temperature standards on a global scale.

Falagan, a senior lecturer in Food Science and Technology at Cranfield University, says: “Meeting the challenges within our global food supply chain demands innovative solutions that bring together environmental sustainability with food security.”

“Cold chains stand as a critical pillar in guaranteeing access to safe and nutritious food and this initiative improves the resilience of food systems and contributes toward global food security, in addition to driving sustainability.”

Food for thought
In a similar vein, a study published in August by Nomad Foods concluded that increasing the storage temperature of frozen food by 3°C could cut down freezer energy use by 10% without affecting the quality or safety of products.

The research, conducted in collaboration with Campden BRI, tested nine different frozen foods at four temperatures ranging from -18°C to -9°C. The products included poultry, fish fingers, salmon filets, peas, spinach, plant-based meatballs and pizza.

Meanwhile, Food Ingredients First reported in April that frozen foods are seeing a resurgence, in line with the cost of living crisis and inflation. Mindful consumers are looking for more value for money in their grocery baskets as supermarket prices for basic food items skyrocket, forcing people to think differently about their food choices.

Frozen foods can also be a viable solution to reduce waste and get a longer shelf life from their groceries as many frozen brands up their game in terms of quality, offering what they describe as “restaurant quality” frozen meals and products.

What’s happening in the frozen food category is in line with Innova Market Insights’ Top Ten Trend for 2023, “Redefining Value,” which details how cost and value for money have become more important to more than half of F&B consumers worldwide.

And for the year 2024, “Ingredients Taking the Spotlight” is Innova’s Top Trend for the next 12 months, which is a natural progression of “Redefining Value,” according to the market researcher.

New research shows that while the effects of high food price inflation and the need to cut back are still affecting consumer markets worldwide, eye-catching or well-loved ingredients, nature-friendly claims, as well as health benefits will increasingly inspire higher spending into 2024.

Edited by Elizabeth Green

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