According to a unique study conducted over six months in collaboration with Campden BRI, a leading food science and technology organization, a potential breakthrough has been discovered in frozen food storage. By storing frozen food at a temperature of -15oC, as opposed to the industry standard of -18oC (Zero degrees Fahrenheit), freezer energy consumption can be reduced by over 10%. Remarkably, such a change does not appear to have any noticeable impact on the safety, texture, taste, or nutritional value of the frozen food products in question.
In this pilot study, nine different products were thoroughly tested, including poultry, coated fish, natural fish, vegetables, plant-based options, and pizza. The experiment involved evaluating four temperatures, ranging from -18oC up to -9oC, across eight crucial areas such as food safety, texture, nutrition, energy usage, and packaging impact.
The results obtained from this comprehensive analysis revealed no significant changes to the tested products across the various areas at any of the higher temperatures. There were only a couple of exceptions, where some sensory changes were observed in Mixed Veg2 at -9oC and Salmon Fillets at -12oC. Additionally, a slight impact on the Vitamin C content of vegetable products was noticed when stored at the highest temperature of -9oC.
Furthermore, Campden BRI estimates that for every 3oC increase in storage temperature, the energy consumption of freezers drops by an impressive 10% to 11%.
Nomad Foods, a company at the forefront of frozen food research, embarked upon this study following its publication last year on the life cycle analysis of frozen food. This comprehensive report showcased frozen food’s advantages in terms of carbon footprint, primarily due to significantly lower levels of food waste compared to alternative options.
Expressing his thoughts on this remarkable breakthrough, Stéfan Descheemaeker, Chief Executive of Nomad Foods, stated, “Clarence Birdseye pioneered frozen food technology almost 100 years ago, and as we approach the anniversary of his ground-breaking innovation, frozen food remains an excellent choice for consumers and the planet alike.”
Descheemaeker added, “This new pilot study with Campden BRI demonstrates that we hold the potential to significantly reduce energy consumption in frozen product storage, all without the need for reformulation.”
He further emphasized, “When implemented on a large scale, this innovation could revolutionize our industry, leading to substantial energy and cost reductions for manufacturers, food retailers, and consumers. Moreover, it would further diminish the carbon footprint associated with frozen food products.”
However, Descheemaeker made it clear that this ambitious goal cannot be achieved in isolation. Nomad Foods is eager to collaborate with trade bodies, retail partners, and other key stakeholders in sharing the study’s results and exploring opportunities for broader cooperation.
In support of Nomad Foods’ visionary project, Peter Headridge, the Chief Executive of Campden BRI, highlighted the organization’s unique capabilities. He stated, “Campden BRI possesses a wide range of expertise relevant to the global food and drink industry, enabling us to develop groundbreaking solutions that support companies in their strategic endeavors.”
With 250 scientists, many of whom are experts in their respective fields, Campden BRI remains dedicated to spearheading transformative efforts that drive positive change within the industry.
