A newly published study this week suggests that raising the storage temperature of frozen foods could help reduce carbon emissions without posing any safety risks or requiring product reformulation.
Conducted over 12 months by Campden BRI and Nomad Foods, the study found that storing frozen foods at -15°C instead of the industry standard of -18°C could reduce freezer energy consumption by 10-11% without significantly affecting product safety, texture, taste, or nutritional value.
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