Save money, improve quality,
get superchilled

Do you want to save money? Do you want to reduce your carbon footprint? Do you want to reduce waste?

If you have answered 'yes' to any of the above, then it is likely that you will be interested in 'Superchill' technology (also known as 'Deep Chill'), in which products are partially frozen, generally between 0°C and -12°C, allowing an extended shelf life for a chilled product without many of the disadvantages associated with full freezing (e.g. high energy costs, loss of quality or consumer perception of the lack of freshness of a product). The longer shelf life associated with superchilled products also translates into manufacturing cost savings, allowing larger batches of products to be made and stored prior to release to the chill chain.

We have successfully submitted an outline proposal for a DEFRA LINK project investigating the possibilities offered by using superchill storage.The project aims to quantify the process required to achieve superchill storage with an acceptable product quality, and to quantify the extension in shelf life that can be achieved for a wide variety of products. Part of this quantification will use a novel high-throughput sequencing technique that has the potential to identify the majority of microorganisms within a product, allowing accurate instruction on post-superchill storage to be generated.We are currently looking for partners to join the consortium, and welcome approaches from any company that would like to take advantage of the possibilities offered by superchill technology.

Contact: Greg Jones
+44(0)1386 842143
g.jones@campden.co.uk