Increasing frozen food storage temperatures to –15°C can maintain product quality and reduce energy consumption by approximately 7%, new research has found.
A research paper from Nomad Foods titled Increasing storage temperature of frozen foods: effect on sustainability and food quality, has been peer reviewed and published in NPJ Science of Food.
The study was conducted over 18 months using nine frozen food categories and generated more than 20,000 quality measurements.
It found that increasing temperatures from the industry standard of –18°C to –15°C maintained food safety, quality, nutritional value and shelf life within accepted limits.
The brand said the findings strengthened the scientific case for a more sustainable approach to frozen food storage and distribution.
In June 2024, Nomad Foods became the first food manufacturer to join The Move to –15°C coalition – a global initiative dedicated to cutting carbon emissions in the frozen food supply chain.
“The publication of our research in a peer-reviewed journal is an important milestone for both Nomad Foods and the frozen food industry,” said Neil Fletcher, general counsel at Nomad Foods and board member of The Move to –15°C coalition. “Our findings demonstrate that it is possible to reduce energy consumption across the cold chain while maintaining the safety and quality consumers expect from frozen food.
“We believe this research will help inform industry discussions and support more sustainable practices across temperature-controlled supply chains.”
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