Nomad Foods, in collaboration with Campden BRI, a leading food science and technology organization, has conducted a unique study over a span of six months. The study reveals that storing frozen food at -15°C, instead of the industry standard of -18°C, can result in a reduction of over 10% in freezer energy consumption. Importantly, this change in temperature does not have any noticeable impact on the safety, texture, taste, or nutrition of the frozen food products.
During the pilot study, nine different products were tested, including poultry, coated fish, natural fish, vegetables, plant-based options, and pizza. The study examined four temperature ranges, varying from -18°C to -9°C, as well as eight key areas of analysis, such as food safety, texture, nutrition, energy use, and packaging impact.
The results of the study indicated no significant changes in the tested products across the areas examined at the higher temperatures. However, there were some exceptions, such as slight sensory alterations for Mixed Veg² at -9°C and Salmon Fillets at -12°C. Additionally, vegetable products exhibited a minor impact on Vitamin C content when stored at the highest temperature of -9°C.
Furthermore, Campden BRI estimates that for every 3°C increase in temperature, there is a reduction in freezer energy consumption by 10% to 11%.
This latest study builds upon Nomad Foods’ previous research on the life cycle analysis of frozen food, which showed that frozen food performs exceptionally well compared to alternatives in terms of carbon footprint. One reason for this is the significantly lower level of food waste associated with frozen products.
Nomad Foods’ Chief Executive, Stéfan Descheemaeker, emphasized the relevance of frozen food in today’s consumer landscape. He highlighted the pioneering work of Clarence Birdseye, who introduced frozen food technology nearly a century ago. As the industry approaches the anniversary of this groundbreaking innovation, Descheemaeker noted that frozen food remains an excellent choice for consumers and the planet.
Descheemaeker further highlighted the potential for significant energy use reduction in storing frozen products, without the need for reformulation. If implemented on a large scale, this approach could revolutionize the industry, delivering substantial cost and energy savings for manufacturers, food retailers, and consumers alike. Moreover, it would contribute to further reducing the carbon footprint of frozen food products.
Recognizing that such a transformation cannot be achieved individually, Nomad Foods eagerly anticipates sharing these results with trade bodies, retail partners, and other key stakeholders. The aim is to explore opportunities for broader collaboration and jointly embrace the promising outcomes of this study.
Commenting on the collaboration, Peter Headridge, Chief Executive at Campden BRI, emphasized the organization’s wide-ranging expertise, covering multiple disciplines relevant to the global food and drink industry. With a team of 250 scientists, many of whom are esteemed experts in their respective fields, Campden BRI is dedicated to developing solutions that have the potential to bring about significant positive changes and support companies in their strategic endeavors.
