Unilever to share reformulation patents to tackle freezer emissions
By Food in Canada StaffSustainability Dairy Cold chain management Editor pick ice cream Unilever
Access to these patents will help the industry reformulate ice cream products that remain stable at the warmer freezer temperature of -12 C, rather than the current industry standard of -18 C. It is hoped that by sharing these patents with other ice cream manufacturers the industry will be able to move toward more energy-efficient freezer cabinets across the globe.
Last year, Unilever announced its ambition to increase the temperature of its last mile ice cream freezer cabinets, whilst ensuring the same ice cream quality and consumer experience. Since then, research conducted at Colworth, Unilever’s Global Ice Cream R&D Centre and two pilots in Germany have confirmed an energy reduction of around 25 per cent per freezer cabinet at the warmer temperature of -12 C.
Andy Sztehlo, chief R&D officer, Ice Cream, at Unilever said, “We’re pleased to take this next step in our work to increase the temperature of our last mile ice cream freezer cabinets. By granting a free non-exclusive license to these 12 reformulation patents, we hope our peers and partners from across the ice cream sector will benefit and work to tackle emissions across the industry.”
Emissions from retail ice cream freezers account for 10 per cent of Unilever’s value chain greenhouse gas footprint. Unilever’s sets out the company’s roadmap to reach its climate targets, including achieving net zero emissions across its value chain by 2039, and a science-based target to halve the emissions impact of its products on a consumer use basis by 2030, against a 2010 baseline.
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