Each step in the chain (post-harvest, processing, storage & packing) must maintain a constant temperature for a product that is not ‘heat stable’ from the time it is harvested. It is considered a science as it requires a precise understanding of the chemical and biological processes linked with product perishability. An efficient solution ensures that fresh products are safe and of a high quality at the point of consumption whilst extending the shelf life and reducing waste.
‘More than 50% of food categories wasted can be extended
by the cold chain’ Australian Food Cold-Chain Council