A recent study by Nomad Foods suggests that increasing freezer temperatures can lead to significant energy savings without compromising food quality.
- The research, conducted with Campden BRI, experimented with temperatures ranging from -18°C to -9°C across various products.
- Findings revealed that maintaining a storage temperature of -15°C reduces energy consumption by over 10%.
- No significant impact on safety, texture, taste, or nutrition was observed at -15°C, making it a viable energy-saving option.
- This initiative may offer considerable cost reductions and a lower carbon footprint for both manufacturers and consumers.
In an innovative move to reduce energy consumption, Nomad Foods has released insights from a pilot study exploring the impact of increased freezer storage temperatures. Conducted in collaboration with Campden BRI, the study tested various frozen products at temperatures from -18°C, the industry standard, up to -9°C over a period of six months.
The results demonstrated that a modest increase to -15°C can yield energy savings of more than 10%, without necessitating any changes to product formulation. These savings are achieved without any adverse effects on the safety, texture, or nutritional value of the products, which included items such as poultry, fish, vegetables, pizza, and plant-based foods.
While maintaining product integrity up to -15°C, the research did note some sensory changes at even higher temperatures, specifically for mixed vegetables stored at -9°C and salmon fillets at -12°C. Despite these observations, the findings indicate that storing frozen products at slightly higher temperatures could revolutionise energy consumption practices within the industry.
Stéfan Descheemaeker, Nomad Foods’ Chief Executive, highlighted the revolutionary potential of these findings, noting the benefits it could provide in terms of reduced carbon footprint and energy costs for manufacturers and consumers alike. Campden BRI’s Emma Hanby echoed the study’s significance, emphasising the rigorous testing and data analysis that underpinned their conclusions.
These energy reduction strategies align with Nomad Foods’ commitment to sustainability and innovation, setting a new benchmark for the frozen food industry. Should broader adoption materialise, it represents a collaborative opportunity among retailers, trade bodies, and other stakeholders to enhance energy efficiency across the board.
The study by Nomad Foods demonstrates a viable strategy for reducing energy consumption and carbon footprint through adjusted freezer temperatures.
