Nomad Foods aims to reduce energy consumption in frozen food storage by adjusting freezer temperatures, an initiative that promises significant energy savings without compromising food quality.
- A recent study by Nomad Foods suggests a 3°C increase in freezer temperatures can lead to over 10% energy savings.
- Collaborating with Campden BRI, Nomad Foods tested various food items to assess the impact of temperature changes on food quality.
- The study confirmed no significant quality loss in most products up to -15°C, though some sensory changes were noted at higher temperatures.
- This initiative could revolutionize food storage, reducing energy usage and costs industry-wide.
Nomad Foods, the company behind popular brands such as Birds Eye, is exploring innovative ways to enhance environmental sustainability in the food industry. Their recent pilot study indicates that increasing freezer storage temperatures by 3 degrees Celsius can significantly lower energy consumption without needing to reformulate frozen food products. By storing food at -15°C instead of the industry-standard -18°C, freezers could consume more than 10% less energy.
To conduct this study, Nomad Foods partnered with the renowned food science and technology organization, Campden BRI. Over six months, the researchers tested nine different products, including poultry, coated fish, natural fish, vegetables, pizza, and plant-based items, at various temperatures ranging from -18°C to -9°C.
The results were promising, showing no substantial impact on the safety, texture, taste, or nutrition of the products stored at -15°C. However, some sensory changes were observed for mixed vegetables stored at -9°C and salmon fillets at -12°C, highlighting that further research might be necessary for these specific items.
The chief executive of Nomad Foods, Stéfan Descheemaeker, emphasized the transformative potential of this study. He mentioned that when implemented on a larger scale, this approach could not only substantially cut down energy usage but also reduce costs for manufacturers, retailers, and consumers. This would additionally contribute to lowering the carbon footprint of frozen food products.
Emma Hanby, associate director at Campden BRI, supported these findings, noting the absence of regulatory barriers in Europe for storing frozen foods at higher temperatures. Hanby commented on the robustness of the data generated, which confirmed the possibility of maintaining the safety and quality of frozen foods at slightly warmer temperatures.
Last year, Nomad Foods reported strong sales growth in the third quarter after implementing a 10% price increase to counter rising input costs, demonstrating its ability to adapt and innovate amid market challenges.
The adjustment in freezer temperatures by Nomad Foods signifies a forward-thinking approach that could shape future sustainable practices in the frozen food industry.
