Evaluating and optimising innovative technologies of superchilling cold chain – SUPERSHIELD

Based on the most recent data from FAO, food product loss/waste is estimated to be 12% of the food products and can reach 30% for highly perishable products such as meat or fish. An improved cold chain with a much longer shelf life could significantly reduce the losses and avoid carbon dioxide emissions associated with waste in production.

Superchilling technology has this considerable potential to deliver an ultra-fresh product with a much longer shelf life than refrigerated food and better food quality and safety. The product temperature is kept just below its freezing point. The amount of ice must be precisely controlled at 30%-35% of ice content. Generally, low microbiological growth is observed. This is especially important for psychrophilic pathogens bacteria such as Listeria monocytogenes.

The SUPERSHIELD project aims to generate new information and to implement innovative concepts and techniques to address the specific challenges of superchilling technology. A particular focus will be on controlling the ice content all along the cold chain using sensors and adapted equipment. Another objective is an in-depth understanding of the product structure and safety evolution through the process and how it compares to chilled and frozen food. The potential of this technology to preserve food from Listeria monocytogenes growth will be especially investigated. Finally, impacts of superchilling will be assessed through food quality, energy and environmental criteria to provide to the stakeholders and the policy makers all the necessary information to identify the potential interest of this new technology.