With food prices rising at their fastest rate for 45 years, shoppers are turning to frozen food instead of fresh to reduce costs – and food manufacturers need to follow suit.
Not only does freezing improve food quality for the consumer, but it also prolongs shelf life, in turn allowing an increase in capacity and storage, enabling producers to reduce costs and adapt quickly to fluctuations in demand in order to stay agile and competitive in a challenging market.
Reduce Costs and Carbon
Every year, the UK food industry wastes 3.6 million tonnes of food, with a market value of £1.2 billion at farm gate prices. It occurs at all stages of the food supply chain, including production, processing, transport, retailing, storage and consumption.
Not only is this a huge waste of money and resources, but it also contributes significantly to pollution. Every business involved in the food industry needs to play its part in reducing food waste and its environmental impact.
One cost effective way of increasing food efficiencies is freezing. Blast freezing maintains the quality of the food at the highest standard whilst extending the shelf life. This can be done at the production stage, allowing you to store a larger volume which saves costs and enables you to meet any increases in demand without any waste. Equally, blast freezing can be added to your processes further down the line, providing more time to redistribute the goods to other customers when there is surplus food.
By improving food efficiency, you are reducing the energy, costs and water usage it would take to grow, manufacture, transport and sell excess food. It also prevents the emission of methane into the atmosphere by diverting waste from landfills, therefore decreasing pollution and improving air quality.
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