We Have A Cold Storage Warehouse And Facility. What Are Our Best Options For Converting To Food Processing And Production?

cold storage machine

A cold storage facility improves the functionality of your company as well as increases profits by decreasing vegetable wastage. The cold storage warehouse and facility are the modern supply chain elements that also give us new ways to process food and increase the overall productivity of the organization to a greater extent. So, what are our best options for converting to food processing and production? In this article, we are going to discuss the top ways for converting food processing and production to a greater extent.

Keep reading as we are going to explore everything about the cold storage warehouse and facility.

The Need for Food Processing by 2050

Agricultural production will be required to rise by at least 70% in order to meet the dietary requirements of a global population projected to reach 9.1 billion by 2050. Nevertheless, the available natural resources are limited and under growing pressure.

Players in the food sector are rising to the occasion and coming up with creative solutions to reduce the negative environmental effects of food production and enhance the ability of the earth to continue providing food for a very long time.

Primary production is only the beginning of sustainable food production (i.e. agriculture). Stakeholders in the food sector are becoming more concerned with the effects of food manufacture and processing. One of the main goals of the EU’s new Farm to Fork policy, a centrepiece project of the new European Green Deal, is to implement green food production and manufacturing.

Likewise, many other nations across the world are introducing the sustainable, environment-friendly and green cold storage warehouse and facility.

What Are Our Best Options For Converting To Food Processing And Production?

Here are some of the best options for converting to food processing and production:

1. Homogenisation
This method seeks to decrease the particle size of goods, particularly emulsions or two-phase systems wherein, for instance, fat particles are suspended in a liquid state such as dairy, mayo, and ice cream mix before freezing.

The sustainability of the item over its life span is enhanced by reducing the particle size.

2. Pasteurisation
This method of heat treatment extends the shelf life of the product by rendering (vegetative) disease-causing and spoilage bacteria inactive through the use of time and temperature.

Milk, juices, and numerous more items use it.

3. Canning
This technique is made up of numerous subsidiary procedures designed to lengthen a product’s shelf life and enable room temperature storage.

After the food is put in a sealed and protected can, microorganisms, including their vegetative form and seeds, are inhibited by a process known as sterilization that involves extreme heat.

4. Drying
By reducing a product’s moisture content through drying, an inhospitable environment with little moisture content is produced, which prevents microbial development.

There are numerous methods for drying, such as drying with hot air and cold pressing. Grains and dried vegetables and fruits are examples of products.

5. Smoking
Since ancient times, this method has been employed, particularly in the meat and fish industries. The original intent was to extend shelf life, but today the primary motivation is the distinctive flavour and aroma that are produced during smoking.

This blog is also worth reading for you: – How much does it cost for 1000 mt of potatoes cold storage in Nepal?

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Best Tips For Converting to the Production

  1. Make Energy And Water Efficiency Better

Energy and water are both used extensively during the production and processing of food. About 23% of the total energy used in the food business in the US is consumed during processing and manufacturing. Water is a major component of many industrial processes used in the production of food (e.g. cleaning, sanitizing, cooling, cooking).

Since production requirements and safety standards must come first, it can be relatively difficult to reduce energy and water usage in the food manufacturing and processing sector. Nevertheless, by identifying chances for increased efficiency, considerable advancements can still be realised. Smart metre installation, energy efficiency implementation, and water sustainability system installation, for example, can assist in recognising and seizing these opportunities.

  1. Package It Eco-Friendly

A significant source of pollutants and waste is packaged foods. Only 14% of the annual production of plastic packaging, which totals over 78 million metric tonnes, is recycled. Most plastic is produced from non-renewable materials, such as natural gas or oil and is eventually disposed away in landfills.

A rising number of producers are choosing alternatives made of wood and paper. The advantages of being reusable, biodegradable, and compostable are shared by both paper and wood. Nevertheless, it is essential that the paper and woods used to produce packaging come from ecosystems that are responsibly maintained. Other producers are coming up with creative packaging alternatives using biodegradable materials like fish skin, seaweed, and even crops. Some of these fresh substitutes might eventually replace the usage of single-use polymers.

  1. Use Resources-Wise Ingredients

Particularly with regard to agriculture, there are a variety of agricultural products whose production raises questions about social and environmental sustainability. For example, the cultivation of “dirty” commodities like palm oil, cocoa, and coffee has been connected to issues with deforestation, habitat loss, child labour, and forced labour, among other sustainability concerns.

Almost 90% of the worlds largest oceans are either completely fished, fully exploited, or endangered, which raises concerns about fish products.

Over fishing and harmful fishing practises are endangering fish populations all over the world, destroying delicate marine habitats and ecosystems and endangering the local councils’ means of subsistence.


NSSPL is the best cold storage warehouse and facility services provider. So, you can trust the quality, efficiency and effectiveness of our services. Contact NSSPL for more amazing ideas, and the perfect performance.

Yogesh Dahiya

Yogesh Dahiya

The Managing Director of Natural Storage Solutions Pvt Ltd is known for his expertise in setting up cold storage, chilling plants and food processing units.

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Have you come to my website for cold storage business information? If yes then you can watch video related to cold storage business by clicking here. 

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