What is the definition of “chilled”?
Chilled, or cold chain products, are characterised by a necessity for refrigeration, as they are products for which microbial spoilage is the predominant factor limiting shelf life.
What temperature range is suitable for chilled products?
Chilled, or cold chain products, must be distributed and stored below 8°C as they are not considered commercially sterile. But lower temperatures, such as 6°C or even 4°C, can significantly improve the period during which the product retains its desired sensory, chemical, physical, and microbiological characteristics, and retains an acceptable quality for consumption from a safety point of view.
Are there any specific products that can only be chilled, and cannot be packaged in an ambient package?
Distribution channels are generally determined by how the product has been processed. Products destined for ambient distribution undergo more rigorous processing to ensure they are commercially sterile. However, this isn’t suitable for certain product categories – for example, chilled yoghurt, which contains live and healthy bacteria cultures. Others, such as various fermented products, work best as a chilled offering, but they are available in ambient packaging in some markets (although this causes the product to lose some of its inherent benefits due to the tougher processing required).
Which products are suitable, or not suitable, for chilled packaging and distribution?
Products that are designed to leverage being non-sterile – for example, those that include live bacteria – or make a virtue of the fact they have been processed less rigorously, are best suited for chilled, or cold chain, distribution.
How do chilled packages differ from ambient packages?
With chilled or cold chain packages, the product is not commercially sterile, and therefore must be kept refrigerated below 8°C or, to be distributed and stored at room temperature, aseptic or ambient packaging must maintain a commercially sterile environment by including an additional barrier material.
What are the consumer perceptions around chilled products as opposed to their ambient counterpart, for example, milk and dairy, or plant-based beverages?
In general, chilled products are seen as being “fresher”, more natural, and healthier than ambient products, although such perceptions vary from market to market, and from category to category
And whether a product is perceived as chilled or ambient is mainly impacted by where in a store it is found – consumers usually assume products in the chilled cabinet or refrigerator to be chilled, even if they are, in fact, commercially sterile ambient products.
What are the demands on packaging for chilled products?
This varies depending on the consumer segment, product category, usage occasion, and country. But overall, consumers look for a package that maximises their consumption experience, both emotionally and functionally.
What are the demands on openings for chilled products?
Functionality is key here. Consumers want an opening that looks safe and one that’s easy to understand how it works. They also look for one that’s easy to grip, easy to open without too much force, and is resealable, so the product does not leak once reclosed (particularly relevant to on-the-go packages and products).
What are the benefits of carton packages over other package formats, such as fossil-based plastic, for chilled products?
Carton packages deliver natural light protection, which is important when considering dairy products and their shelf life. Their carbon footprint is also typically lower when compared to equivalent, fossil-based plastic packaging, and their shape adds to distribution efficiency – square or rectangular shapes are more efficient to stack, store, and transport compared to circular or oval-shaped plastic bottles or pouches.
Can filling machines be used for both ambient and chilled products? And if so, is it easy to switch?
This is not currently possible, but it will be to some extent with the forthcoming next generation of TT/3 filling machines.
What factors affect shelf life?
There are many factors to consider regarding the shelf life of chilled, or cold chain, products. However, they are primarily affected by the quality of your raw materials, initial microbiological load, acid levels, the processing method, hygiene, temperature levels, the packaging line and package, and storage and distribution conditions
How do the chilled logistics chain and chilled storage work?
Special chilled or refrigerated trucks are used for transportation – usually over short distances – while cold storage in warehouses is required prior to delivery and in-store display.
Are there any benefits that are specific to chilled products?
From a producer’s perspective, chilled products usually command higher margins as they carry a certain degree of premiumness – chilled products can also help reinforce brand values and positioning.
From the consumer perspective, chilled products are perceived as being healthier – for example, if they contain live bacteria or probiotics – as well as more natural (meaning, less processed) and therefore “fresher”. As noted above, this perception varies from market to market and category to category.
