The Scientific Shipper

As a manufacturer of container refrigeration equipment, Thermo King Corporation has unique insight into the shipping industry. We'd like to share with you some of what we've learned. The Scientific Shipper is an email designed, ideally, to help you ship smarter. However, if you don't wish to receive future emails, you can click on the link at the bottom of this page. Or, if you know someone else who would be interested in this information, feel free to forward it on.

Ice cream and other frozen dairy products have been around for more than four centuries, and the worldwide popularity of these sweet confections continues to grow as additional variations are created. Cutting-edge technological achievements in the areas of ingredients, manufacturing equipment and packaging have enabled processors to develop a frozen dairy dessert for every consumer's nutritional needs and taste preferences. Despite the improvements in manufacture and packaging – much of which is designed to protect ice cream during distribution channels, transporting ice cream remains a challenge for the shipping industry. Even the smallest fluctuation in transport temperature can affect product quality, shelf life and ultimately, product sales. This issue of Scientific Shipper takes a closer look at the issues shippers face when transporting ice cream or other frozen dairy desserts.

Read more:

Challenges of Shipping Ice Cream
	Dr. Pat Brecht, president of PEB Commodities and expert in the container shipping industry, shared the realities of today's ice cream/frozen dairy shipping methods.

The MAGNUM®, A New Choice for Deep Frozen Shippers
	The challenge for the deep frozen industry has been in finding a reefer unit powerful enough to hold temperatures down to desirable levels – even in older container boxes – for the duration of the transport journey.

Crystallization a Concern? Effects in Ice Cream During -35 degrees C Shipping
	Dr. Douglas Goff is a professor at the University of Guelph in Ontario, Canada, and author of the Dairy Science and Technology Education Series and Ice Cream on the Internet. His research interests are focused on the physical chemistry, formation, and structure of complex food systems, particularly dairy products and frozen food.

Educating Retailers and Consumers on Temperature Fluctuations in Ice Cream
	Retailers and consumers – those individuals at the receiving end of the retail chain, must duplicate the care taken by ice cream manufacturers and distribution companies in producing and shipping ice cream in proper temperatures to protect and ensure product quality.

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