Research reveals an estimated 4.6 million tonnes of edible food is wasted each year in the UK supply chain, equivalent to more than 10 billion meals that could have been consumed.
This ‘alarming’ level of waste occurs across farming, manufacturing, hospitality and retail sectors and contributes significantly to environmental and economic challenges.
Blast freezing works by rapidly lowering product temperature using high-velocity cold air, swiftly passing through the critical freezing point to minimise ice crystal formation and slow enzymatic breakdown. This process has been shown to significantly extend shelf life compared to conventional freezing, preserving texture and nutritional value while reducing spoilage.
The unit can process up to 30 UK pallets in a controlled environment, offering enhanced freezing, chilling and tempering capabilities that support extended storage life and improved supply chain resilience.
Manging director John Davidson said: “With millions of tonnes of perfectly edible food lost each year, innovative preservation methods are essential. Rapid blast freezing and efficient tempering not only slow the degradation process, but also help manufacturers, retailers and distributors retain product value, reduce waste and lower their environmental footprint.”