The research, conducted in collaboration with Campden BRI, tested nine different frozen foods at four temperatures ranging from -18°C to -9°C. The products included poultry, fish fingers, salmon filets, peas, spinach, plant-based meatballs and pizza. 

The study measured eight key aspects of the products, such as food safety, texture, nutrition, energy use and packaging impact.

The results showed no significant change in the products at any of the higher temperatures, except for some minor changes in sensory and vitamin C content for some vegetable products. The study also estimated that for every 3°C increase in temperature, there was a 10% reduction in freezer energy consumption.

“As Europe’s leading frozen food manufacturer, we wanted to investigate the opportunity to increase freezer temperatures demonstrating our commitment to continued research and innovation to drive positive change in our sector. Our new pilot study with Campden BRI shows that there is potential to increase the temperature frozen food products are stored at and save energy, with no need to reformulate,” a Nomad Foods spokesperson tells Food Ingredients First.

Revisiting old standards
The spokesperson explains the origins of the current broad temperature standards. “The temperature at which we store frozen food has remained virtually unchanged since Clarence Birdseye first invented the quick-freezing method in 1924. Bodies, including the UK Food Standards Agency, continue to recommend that freezers are kept at -18°C which is broadly considered to be the industry standard as it is roughly equivalent to 0° Fahrenheit.”

Nomad Foods hopes that findings will encourage retailers and consumers to adopt higher freezer temperatures and save energy.As energy prices have spiked in recent years, industry has intensified cost-saving efforts when possible.

“Our results indicate the potential for significant cost and energy savings, in retail and for consumers, and so we are keen to work with retailers across Europe to conduct a longer term and pan-European study into the potential increase of freezer temperatures.”

New industry standard
Nomad Foods hopes that findings will encourage retailers and consumers to adopt higher freezer temperatures and save energy.

“At this stage, we are sharing the results of the pilot study with retailers, trade bodies and other stakeholders to encourage wider industry collaboration,” the spokesperson reveals. 

“With more time and a broader consortium of contributors to the research, we hope to explore consumer benefits in more detail.”                                                  

Boosting sustainability
Nomad Foods is looking to decarbonize its supply chains. Last year was the first time that all of the company’s legacy sites ran on renewable electricity.As energy prices have spiked in recent years, industry has intensified cost-saving efforts when possible.

“We have also just announced a new solar power purchase agreement for our Cisterna di Latina manufacturing site in Italy, which will provide 2.4 megawatts of solar energy annually.”     

“Like many businesses, we have been considering ways in which we can diversify our sources of energy supply, including alternatives and renewable fuels.” 

Moreover, the study is part of Nomad Foods’ ongoing efforts to reduce its environmental impact and promote sustainability in the frozen food industry. Last year, the company  published a life cycle analysis of frozen food that showed that frozen food has a lower carbon footprint than alternatives due to lower levels of food waste.

The environmental and monetary savings are magnified by shoppers’ increased interest in turning to frozen food to reduce waste and get a longer shelf life from their groceries as many frozen brands improve the capacities in terms of quality.

What’s happening in the frozen food category is in line with Innova Market Insights’ Top Ten Trend for 2023, “Redefining Value” which details how cost and value for money have become more important to more than half of F&B consumers worldwide. Today’s shoppers are increasingly exploring money-saving strategies, such as choosing lower-cost items and cooking from scratch.

Last year, frozen food company Nomad Foods urged F&B regulators across Europe to develop a comprehensive end-to-end approach to the life cycle of products.