Every year, tonnes of perishable food are lost between the field and the plate. Faced with the challenge of food waste, an innovative logistical solution is emerging: freezing at source. By combining the technological capabilities of deep-freezing with the philosophy of short supply chains, this process preserves the freshness of food immediately after harvest, offering a concrete response to the environmental and economic challenges facing the food sector.
What is flash-freezing and how does it differ from conventional freezing?
Although often confused, flash-freezing and conventional freezing are two distinct preservation techniques, differing both in the speed at which they are carried out and in their impact on the structure of the food.
Conventional freezing
This is a slow, domestic or semi-industrial process. The temperature of the food is gradually lowered (sometimes over several hours) until it reaches between -12°C and -18°C. This slow cooling leads to the formation of large ice crystals inside the cells of the raw material. When the food is defrosted, these cell walls rupture, causing a loss of water and nutrients, as well as a deterioration in texture.
Industrial deep-freezing
This is an ultra-rapid thermal shock treatment. The products are exposed to extreme temperatures ranging from -30°C to -50°C until the centre of the product reaches -18°C in just a few minutes. This rapid freezing rate results in the formation of micro-ice crystals that do not damage the cellular structure. The organoleptic qualities, vitamins and natural moisture are thus perfectly preserved.
How can the negative cold chain be maintained directly on site?
The key challenge is not merely to freeze the product, but to ensure that a constant sub-zero temperature is strictly maintained from the moment the thermal process ends. This is where mobile logistics infrastructure plays a strategic role.
To prevent any thermal break between harvest and distribution centres, the deployment of high-performance deep-freeze containers directly at the edge of the field or at the packaging site is essential. These self-contained storage units enable:
- Immediately take over from the freezing process by storing foodstuffs at -18°C or -20°C without any loss of cooling capacity.
- Regulate production flows through stable cooling capacity and uniform forced-air circulation, which are essential for stabilising the organoleptic qualities of freshly harvested produce.
- Create a secure buffer zone capable of absorbing massive volumes during seasonal peaks, prior to their final logistics dispatch.
Thanks to this mobile and robust thermal continuity, deep-freeze technology does more than simply preserve: it safeguards the nutritional value of crops directly at their place of production.
Choosing a high-performance deep-freeze infrastructure: what criteria should be considered?
Moving from a raw harvest to long-term storage requires a rigorous choice of technology. Unlike a simple commercial fridge or a basic freezer, a professional deep-freeze container must adhere to a strict protocol for cooling down and maintaining temperature.
The first key consideration is precise thermostat control. Indeed, even the slightest variation can affect the crystallisation of the cells in fresh produce.
Managing energy consumption without compromising cooling performance
Another major challenge for producers lies in optimising electricity consumption. Poorly insulated or incorrectly configured equipment consumes a significant amount of energy, directly impacting the farm’s energy balance. To avoid any technical issues (such as during periods of extreme heat), our containers feature reinforced insulation and state-of-the-art electronic controls.
An important point: as highlighted in several articles and expert reports on the agricultural transition, making the most of surplus produce only makes sense if the carbon footprint of the supply chain is also kept fully under control.
What are the benefits of short supply chains for frozen products?
The concept of deep-freezing within a short supply chain comes into its own when the cold chain is established directly at the point of harvest. By installing mobile deep-freezing units or refrigerated containers in the immediate vicinity of farms, we eliminate intermediate transport times at ambient temperature.
There are numerous benefits to this integration at source:
Elimination of agricultural waste: surplus produce, vegetables that do not meet size standards (the ‘ugly ones’) or fragile fruit that would not withstand traditional transport to the fresh produce market are processed immediately. Freezing at source removes the ‘shelf life’ factor, saving the harvest from destruction.
Complete preservation of nutrients: a fresh vegetable loses some of its vitamins with every hour that passes after it is picked. By freezing the food just a few minutes after harvesting, the ‘short-chain’ process guarantees a final product that is sometimes richer in nutrients than a so-called ‘fresh’ product stored for several days.
Focus on industrial freeze-drying in containers
For high-value-added foodstuffs that need to be stored for several years at room temperature, a technology exists: freeze-drying. This process involves freezing the food right through to the centre, then removing its water under vacuum through sublimation, thereby preserving the flavour, texture and almost all of the nutrients.
In line with our approach of using agile on-site processing units, we are able to integrate this industrial process into a specially fitted container. Feedback from our clients in the field:
- A freezing capacity ranging from -40 °C to -50 °C.
- A power supply and thermal insulation suited to the demands of extreme cold.
Installed directly at the point of harvest or catch, this solution enables fruit, vegetables, meat or fish to be processed immediately. It eliminates empty-run transport costs and instantly safeguards the value of the raw material as close as possible to its source.
Practical applications of deep-freezing: what are the benefits for the catering sector and professionals?
The use of frozen products from a short supply chain is radically transforming the day-to-day management of professional kitchens and the food industry. In practical terms, this enables:
- Optimised stock management: the best-before date of frozen products offers unprecedented planning flexibility. Catering operators can adjust portion sizes on demand, thereby eliminating food waste at the end of service.
- Simplified hygiene and food safety practices: strictly maintaining a continuous temperature of -18°C prevents any bacterial growth. The use of strict defrosting protocols in cold stores guarantees impeccable food safety.
- Consistent quality: whether it’s fruit or green vegetables, rapid freezing preserves the original colour, firmness and flavour. Professionals have access to raw ingredients of consistent quality all year round, regardless of the vagaries of the weather or the seasons.
Key points
- Unlike conventional freezing, which destroys the cellular structure through slow cooling, industrial flash-freezing uses an ultra-rapid thermal shock to preserve the integrity, texture and nutritional qualities of the food.
- Combating food waste: flash-freezing at source, at the heart of the short supply chain, eliminates intermediate transport times and enables agricultural surpluses or non-standard products to be immediately reused straight after harvest.
- Benefits for professionals: for caterers and food manufacturers, this method guarantees impeccable food safety under continuous sub-zero temperatures, year-round product availability and flexible stock management that minimises end-of-service losses.
In conclusion, short-circuit deep-freezing is emerging as a key tool for the future of the agricultural green transition. By establishing networks of deep-freeze containers directly linked to production areas, modern deep-freeze logistics no longer merely transports goods: it preserves, adds value to and protects our food resources.