Temp log
Frozen storage −18°C or colderChilled foods 0 to 5°C typicalBananas avoid below ~13°CDanger zone 5–60°CIce cream hardening −25°C to −30°CLeafy greens 0–2°C, high humidityChocolate around 15–18°C, dryLive seafood species-specificBlast freezer air −30°C to −40°CCured vanilla cool, dry, sealedFrozen storage −18°C or colderChilled foods 0 to 5°C typicalBananas avoid below ~13°CDanger zone 5–60°CIce cream hardening −25°C to −30°CLeafy greens 0–2°C, high humidityChocolate around 15–18°C, dryLive seafood species-specificBlast freezer air −30°C to −40°CCured vanilla cool, dry, sealed

About The Food & Beverage News

The Food & Beverage News covers the parts of the food and beverage industry that usually happen out of sight: processing equipment, ingredients, packaging, refrigeration, logistics and the people who keep plants and warehouses running. Our angle is the cold chain and food technology, because temperature and process control decide so much of what ends up on the shelf.

Who writes it

Articles are written and edited by the Editorial desk. We do not attribute stories to named reporters, and we do not invent bylines. Where we rely on outside research, regulation or company announcements, we say so in the text.

A note on our archive

This domain previously hosted a different food and beverage news site. We are a new, independent publication and make no claim of continuity with the previous owners or their contributors. Some older article addresses now carry fresh, rewritten coverage of the same topics. Other archive addresses point to the nearest section.

What we do not do

We do not run advertising trackers or analytics, and we do not publish paid links. Read our editorial policy for more.