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. "To properly and safely ship ice cream, container temperatures are typically set to stay at -26 degrees C (-15 degrees F) for frozen dairy desserts and -29 degrees C (-20 degrees F) for ice cream. The margin for error is very small with ice cream – tell tale signs appear quickly if the temperature is not kept adequately. To maintain those temperatures, shippers rely on optimum container condition and reefer performance for the duration of the shipment. In reality, there are too many variables to control during the transport chain for this to be possible.

"Ideally, a transport company should reserve only the newest, best insulated containers for its ice cream loads. The logistical challenges these companies face to maintain and schedule equipment for this is nearly impossible. As a result, containers of all ages are dispatched and utilized – depending on what's available. Unfortunately, gradual degradation of the foam insulation is a reality for containers. As a result, more pressure is placed on the reefer units that are cooling the containers. If a container is traveling through an average 20 degrees C (68 degrees F) outside temperature, the average reefer may be able to keep up adequately. But if it's traveling through 43 degrees C (110 degrees F) outside temperatures, it will have to work extra hard – especially if the container is not up to par.

"In addition to these radiant heat factors, shippers need to contend with 4 to 6 hours of product loading and unloading and power-offs and all the other unknowns that can happen at any time during transit. To compensate, shippers should set load temperatures lower than normal, allowing a safety margin or cushion. Unfortunately, most container reefer units are not able to maintain those low temperatures – especially for the duration of an average trip.

"These are real concerns to both the shippers and to their customers. Ice cream manufacturers have spent millions of dollars in brand building and product quality advertising. They are well aware of how the transport temperature – and fluctuations in the temperature – can affect their product. Consumers are paying more for those brands and that quality; shippers are responsible for delivering."