The benefits of cold transportation of perishable goods such as foods and pharmaceuticals such as saving costs and increasing availability in different areas.
Advances in chilling and refrigeration mean perishable items last longer
It’s some 65 years since the first frozen meal appeared on a plate, and since then the whole world of frozen and chilled food and other products has grown massively in the wake of advances in cold storage and distribution methods. The frozen food market alone is expected to be worth nearly £290 billion globally by 2024.
Foods and other produce that would otherwise have had a lifespan of only a few days can now last much longer and still be fresh and nutritious when reaching their destination.
Specialist cold transport service providers mean more organisations from high volume producers to smaller concerns, such as farm shops, can transport perishable produce throughout the UK, Europe and even worldwide knowing their products will be kept in optimum condition throughout their journey.
To transport food or other products that need to be kept cool is more than just filling the box with some gel packs, putting it in a cool lorry and hoping for the best; it’s knowing the best conditions for transporting certain produce and products whether delicate fruit, perishable vegetables, frozen meat and fish or maybe important pharmaceutical products such as temperature sensitive drugs.
An understanding of what temperatures are required for specific items, the maximum length of time they should be kept in transit, and the logistics of getting them from point A to point B from collection to delivery requires expert help from specialists such as cold food transporters.
Cold storage opens up opportunities
The ability to safely and efficiently store and transport perishable food and other products opens up many opportunities and the chance to serve ‘niche’ foods Europe wide. For example, a trout farm in the UK could provide fish for restaurants not only in other parts of the UK but Europe, too.
The use of frozen or chilled foods reduces costs and waste – a boon to restaurants and hotels watching their bottom line.
Cold and frozen produce is more nutritious
The BFFF (British Federation of Frozen Foods) say – as do others – that frozen food can be more nutritious than fresh as nutrients are ‘locked in’ when foods such as vegetables are frozen or chilled soon after picking or harvesting before being transported to their final destination.
Swift pharmaceutical delivery
As medical advances move on, so increased numbers of specialist drugs are developed – many of which have to be stored under certain conditions, including specific temperatures. If they’re not, drugs can become unusable often at a cost of hundreds or maybe thousands of pounds, so if they’re being transferred somewhere then expert cold transport is essential – and this is now possible.
It means specialist medication and drug supplies can be transported over long distances knowing they’ll be fit for purpose when they arrive. This can be invaluable in conditions where, say, an epidemic breaks out somewhere and the drugs to treat it aren’t to hand or localised stock is running low and further supplies are needed.
Modern cold transportation
The modern, temperature controlled lorries and vans and expert logistics deployed are a far cry from the early attempts of cold transport of the 1800s when perishable goods would be put on layers of ice and salt in goods train containers.
Along with food and medical supplies, other items benefit from advances in cold transportation methods such as certain valuable chemicals, some personal care products, and even some delicate and precious works of art that would deteriorate if not transported in carefully temperature controlled conditions.