On this planet of ice cream freezer cupboards, the business customary temperature in lots of markets is -18˚C. Unilever owns shut to a few million ice cream cupboards, which it leases out to sellers worldwide.
However at -18˚C, these cupboards are expensive and energy-intensive to run. The FMCG instructed FoodNavigator final 12 months that ice cream contributes to twenty% of Unilever’s greenhouse gasoline (GHG) emissions, with roughly half of that coming from its ice cream cupboards.
Having dedicated to web zero throughout its personal worth chain by 2039, Unilever desires to cut back these emissions by elevating the temperature of its freezers from -18˚C to -12˚C. The Magnum, Wall’s and Ben & Jerry’s proprietor is reformulating its merchandise to face up to hotter temperatures, and needs others within the business to do the identical.
Rebalancing substances to extend ice content material
To encourage reformulation efforts, Unilever is granting a free non-exclusive license to the ice cream business for 12 reformulation patents.
If ice cream merchandise aren’t already secure at 12˚C, FoodNavigator understands that substances could be rebalanced within the formulation to extend the ice content material – a key driver for firmness of an ice cream on the serving temperature. However in altering substances ratios, the style and flavour of the ice cream should stay unchanged.
Additionally it is important that when reformulating, the ice cream melts in an analogous manner by way of how shortly it melts and the way the ice cream coats the mouth. Unilever assured us there are ‘a variety’ of exams that may be carried out to make sure the identical high quality and consuming expertise is delivered.
If different producers additionally reformulate their ice cream merchandise to face up to hotter temperatures, Unilever will be capable of transfer in direction of extra vitality environment friendly freezer cupboards across the globe. “By granting a free non-exclusive license to those 12 reformulation patents, we hope our friends and companions from throughout the ice cream sector will profit and work to deal with emissions throughout the business,” mentioned Andy Sztehlo, chief R&D officer for Ice Cream at Unilever.
The journey in direction of extra energy-efficient feezers
The granting of Unilever’s non-exclusive license follows the completion of two pilots in Germany, whereby -12˚C cupboards had been discovered to make use of 25% much less vitality every. The freezers had been each cheaper to run and higher for the setting.
One other good thing about elevating the temperatures of Unilever’s freezer cupboards might lie of their lifespan: as soon as within the chilly chain, the corporate’s freezers are inclined to final over 10 years, however hotter fridges might find yourself lasting longer.
Unilever has been engaged on making its freezers extra vitality environment friendly for a very long time. Again in 2008, the corporate initiative a shift from utilizing non-GHG pleasant fridges to hydrocarbons. And since that point, Unilever has been working to make these cupboards much less energy-intensive: they now use greater than 40% much less vitality in comparison with 2008 ranges, FoodNavigator was instructed final 12 months. Unilever began reformulating its ice cream merchandise to face up to hotter temperatures round 5 years in the past.
Higher for the planet, higher for the pocket
If different producers promoting from Unilever ice cream cupboards additionally reformulate, value and environmental financial savings will enhance. Each customers are retailers are involved about vitality utilization, we had been beforehand instructed.
Collaboration will likely be key to attaining Unilever’s ‘final aim’: to see an even bigger shift throughout the ice cream business. “We have to work collectively each with our friends, retailers and governments on this ambition,” a Unilever spokesperson instructed FoodNavigator.
“Because of this we’re sharing the reformulation patents, to allow others with expertise in ice cream formulation to adapt their very own formulations to be resilient at hotter temperatures. Via collaboration, we imagine we are able to cut back the ice cream chilly chain’s impression on the setting, while persevering with to ship top quality merchandise for our customers.
“That is simply the beginning of a long-term programme.”
