Higher temperatures for frozen foods?
The British Frozen Food Federation (BFFF) is trying to gather data in order to support slightly higher temperature levels for frozen foods. As of now, foods can only be considered as quick frozen if they are maintained at a temperature of -18°C. According to the BFFF, such low temperatures are not justified by scientific research, as microbial growth stops at -5 to -6°C and quality is generally maintained at -12°C, with the exception of ice-cream which requires -15°C. A temperature rise of 3°C would represent huge energy savings. In order to provide data, studies are being led by four companies, throughout the cold chain.