It’s time to reconsider the standard temperature for frozen food – but it’s not a simple switch, warns Rupert Ashby
In 2009, the British Frozen Food Federation (BFFF) conducted a study with the Carbon Trust, exploring the possibility of raising the standard temperature for frozen food storage, which is currently -18°C. The goal was to reduce emissions and save energy.
At that time, the idea showed promise, but the industry was not fully engaged, and the then global financial crisis, combined with insufficient scientific research, put a halt to the initiative.
Now, in 2024, as we celebrate the 100th anniversary of frozen food, we have a much clearer understanding of the importance of addressing climate change. We also have more scientific research to support a reassessment of the -18°C standard, which has remained unchanged for a century.
Looking at the technological developments since 1924, it’s remarkable that the standard has never been subject to real scrutiny. It is time for the industry to engage in a meaningful discussion about whether it is still fit for purpose and what potential changes could be made to improve sustainability.
Enhancing the benefits
Frozen food is a force for good. Studies consistently show that freezing food locks in nutrients, which are gradually lost in chilled or ambient food. Freezing acts as a natural preservative, eliminating the need for additives, and extends shelf life as the products do not go off quickly, or at all in the freezer, and use-by dates can be more easily managed in the restaurant or at home. Wastage is also minimised in the supply chain, all leading to reduced overall food waste.
This is significant, as food waste contributes to around six percent of global greenhouse emissions. By preventing spoilage, frozen food helps cut down on emissions.
Raising the temperature for frozen food storage, for example, to -15°C, could result in further sustainable benefits. It is estimated that such a shift could reduce energy consumption and cut global CO2 emissions by 17.7 million metric tonnes annually – the equivalent of removing 3.8 million cars from the road.
Additionally, frozen food offers cost benefits. The reduction in waste from production to store means it’s possible to put products on the shelves at significantly lower prices compared to chilled counterparts.
This affordability is particularly crucial amid the current cost of living crisis.
The road ahead
While the benefits of increasing the temperature for frozen food storage are evident, it’s not a change that can be implemented overnight. Significant work is needed to build a strong case for change, addressing logistical, legislative, and regulatory challenges.
The first step is to fill the gaps in scientific research supporting the temperature shift. This evidence is necessary to alleviate concerns among manufacturers, retailers, legislators, and consumers.
Research is already underway. Earlier this year, Nomad Foods conducted an 18-month study, in partnership with food science organisation Campden BRI, examining the effects of storing frozen food at various temperatures on product safety, texture, and nutritional value.
Nine frozen products, including poultry, fish, vegetables, and pizza, were tested across four temperatures ranging from -18°C to -9°C.
The study found no significant changes in food quality or safety at -15°C, although there were challenges at -9°C and -12°C. However, more research is needed to fully understand the impact on delicate food items such as soft fruits, herbs, and specialty ice creams, which are likely to be more sensitive to temperature changes.
These products rely on specific textures, moisture content, or fine ice crystals for quality. For example, specialty ice creams could become grainy if stored at a higher temperature.
Similarly, frozen herbs might lose their flavour or vibrancy. These niche products present additional challenges that require further investigation.
Moreover, we need to understand the potential effects on frozen food during transport and how retail practices might be affected, especially when products are exposed to warm temperatures between the store and home freezers.
Global coordination challenges
In the UK, the current -18°C guideline is standard practice, although there are exceptions for import and export or certain processes, where the temperature is a legal requirement.
A significant challenge in shifting the standard will be working with countries around the world that also mandate -18°C.
Fortunately, the BFFF is not alone in pushing for this change. The Move to -15°C Coalition, established in 2023, is working to reset frozen food temperature standards globally. The Coalition’s goal is to reduce greenhouse gases, cut supply chain costs, and safeguard global food resources.
The Coalition is working with key players in the food supply chain globally to explore options for shifting frozen food temperatures and the BFFF joined this initiative in the summer of 2023.
While progress is being made, international alignment on this issue remains a significant challenge. Some countries in Europe are open to reviewing frozen food temperatures, but others may be slower to adopt it, or would have to change their laws.
In developing nations, the infrastructure and technology required for such a transition might be lacking. Additionally, regulatory frameworks governing food safety, energy use, and trade will need to be updated.
For instance, if some countries maintain the -18°C standard while others adopt a warmer temperature, say -15°C, it could create logistical confusion and added costs for manufacturers and retailers who trade internationally. Harmonising the standard across borders is essential to avoid disruption in global supply chains.
International trade organisations, such as Codex Alimentarius whose guidance will influence such decisions, and food safety agencies in each jurisdiction, will play key roles in facilitating any transition.
A historic change
The case for raising the standard frozen food storage temperature above -18°C is compelling. The potential environmental benefits, including significant reductions in CO2 emissions and energy consumption, make a strong argument for change, especially as climate change concerns intensify.
However, there are undeniable challenges ahead. Success will depend on balancing the environmental benefits with the need to maintain consumer trust and product quality. Extensive research, dialogue, and collaboration across the industry and with governments will be essential.
Whether the shift results in an increase of just 1°C or remains at -18°C with other efficiencies identified, the centenary of frozen food marks a pivotal moment to reconsider how we store frozen food and its impact on the environment.
At the BFFF, we have a responsibility to have an industry wide debate on the subject. Now is the time to explore these possibilities and initiate meaningful change for the future.
Rupert Ashby is CEO of the British Frozen Food Federation
