The Growing Evidence Base
The Move to -15°C Coalition aims to act as a central resource, pulling together the growing global evidence base for a change in frozen food temperatures.
Resources
Three Degrees of Change Report (2023)
Research by The Centre for Sustainable Cooling, The International Institute of Refrigeration, London South Bank University, University of Birmingham.
Overview of the Research
Global macro-level impact of changing the frozen food set point from -18°C to -15°C. This report is based on literature research and provides the foundational rationale for the Move to -15°C initiative.
Key findings
Food safety is not compromised by increasing frozen storage temperatures from -18°C to -15°C, as microbial activity is inactive below -12°C.
Food quality depends more on prefreezing practices like selection, handling, and packaging than on small differences in storage temperature.
Studies show no significant impact on texture, taste, or nutrition when moving from -18°C to -15°C, except for sensitive products like ice cream that may require specific controls.
The report found that a move from -18°C to -15°C, could save 17.7 million metric tonnes of carbon dioxide per year and create energy savings of around 25 terawatt-hours (TW/h).
Campden BRI & Nomad Foods Study (2024)
Overview of the Research
Nine savoury frozen products were included in the study; poultry, coated fish, natural fish, vegetables, plant-based foods and pizza. Four temperatures (-18°C, -15°C, -12°C, and -9°C) and eight key areas including food safety, texture, nutrition, energy use and packaging impact were tested. This is the first manufacturer-led trial testing multiple.
Key findings
At 18 months, no significant change to the products were seen at -15°C vs -18°C.
At -12°C and -9°C there was a drop in Vitamin C for some vegetable products, but only if they had passed their best-before date.
Energy use reduced by 10–11%, aligning with industry targets and environmental goals.
Collaborating with Wageningen Research to utilize the generated data, enabling the definition of optimal combinations of storage temperature and best-before dates for each product.
The findings of both studies will undergo peer review and be published in a scientific journal.
AMPC (2025)
This paper consolidates findings from various studies conducted under a Meat & Livestock Australia (MLA) contract with the Food Refrigeration and Process Engineering Research Centre (FRPERC). The writing of the paper was supported by the Australian Meat Processor Corporation (AMPC) under contract to First Management Pty Ltd.
Overview of the Research
38-month evaluation of Australian boxed beef and lamb stored at -12°C, -18°C, and -24°C under commercial conditions. This scientific study validates that a higher storage temperature does not degrade meat quality.
Key findings
Meat stored at -12°C showed no significant sensory degradation compared to -18°C or -24°C, even after 36+ months.
No microbial safety issues were observed; bacterial counts stayed within safe thresholds Lipid oxidation (PV, TBARS) increased slightly at -12°C but remained below sensory detection levels.
Frozen lamb trim, even at -12°C, did not become unacceptable until after 28 months.
The quality of the product prior to freezing had a greater influence on shelf life than the storage temperature itself.