The disruption created by COVID-19 in the food is unprecedented. The new scenario is expected to result in an increased demand for frozen storage space in both Ireland and the UK.
With lockdown rules still in place, online grocery shopping has increased considerably in the last months. Consumers have shifted their way of consuming goods, and this will present some challenges within the food industry. Preparing for new demands and future changes will be key to stay ahead and keep running.
More temperature-controlled space
Right before the pandemic, consumers were not ordering outstanding amounts of perishable food online, but this has changed. The new trend is likely to stay for months to come once users get entirely comfortable with the new buying habits imposed by COVID-19. Food box deliveries are becoming more popular on every doorstep: fish, meat, charcuterie, bread and pastries, cheeses, potatoes and wonderful organic vegetables from local and small producers are now available to purchase online.
The dairy sector in Ireland is predicting that finding appropriate cold storage facilities will present problems in the following weeks when we reach the summer milk production peak. In Ireland, only 10% of the milk supply goes into the high-end market of hotels and cafes which has been, by far, the hardest hit in this crisis.
With delivery or take-aways on the rise, a need for extra cold storage capacity will also increase demand for cold storage space from restaurants.
The associated costs of building a new cold storage space is a massive barrier. Securing the necessary building materials was already tricky before COVID-19 due to the uncertainty about Brexit increasing the demand for cold temperature-controlled storage capacity in Ireland and the UK.
But this is not the only challenge businesses will have to face under this demand and consumer behaviour shift. With many grocery stores and restaurants quickly adapting to carry on business by meeting new requirements, cold-chain safety when transporting goods will be a crucial process for them to analyse.
For companies that are new to deliveries of temperature-sensitive products, this will mean an investment in the right equipment to maintain the safety of end-consumers.
Freezer Plate Preconditioning could become an essential element for companies looking to improve efficiency within the cold-chain. This solution will not only maintain the health and safety standards required for your products but will also help businesses reduce the costs involved with cold storage.
Gel Packs or Freezer Plates are used within insulated containers, trucks and vans to prolong storage and allowing the safe transport of fresh produce. Last year our work highlighted many inefficiencies in the use, storage and preconditioning of eutectic plates.
With the implementation of a Blast Freezer combined with the Thermo King Magnum Plus temperature cooling unit, your business will be able to offer a perfect environment for the fast, effective freezing of Gel Packs.
If your current plate storage is posing a problem, or you feel the associated costs could be a little leaner, reach out to CRS today. One of our experienced staff will discuss your requirements and recommend the best solution.
Have a look at how we have helped other businesses meet demand and increase efficiency with Gel Pack Preconditioning solutions.