Keeping things cool requires a decent amount of carbon emissions. Most of the time when you hear about solutions to this issue they're in the form of new types of refrigeration or cooling systems. In an interesting twist, Unilever, the world's largest maker of ice cream (they own Ben & Jerry's, Breyer's, Good Humor, Popsicle and other brands), has decided that the best solution isn't changing how things are refrigerated, but making those things no longer require refrigeration.
Food scientists at Unilever are hoping to cut carbon emisissions by creating a low-carbon ice cream: one that can be shipped and sold at room temperature and then frozen at home. They're calling it "ambient" ice cream and it won't require energy-demanding refrigerated trucks or freezer cases, reducing the product's carbon footprint and saving Unilever some cash on energy costs.
There are some changes people aren't likely to take to, so I'm thinking the biggest hurdle for the company isn't going to be creating this product, but making sure it still meets consumers' expectations for ice cream. People most likely won't care that they have to freeze it themselves, but if my Half Baked tastes half as good, I won't be buying it.
Assuming they produce an equally tasty treat, a good question is when this ambient, energy-saving ice cream hits the shelves, will it be cheaper? A low-cost, low-carbon ice cream that still tastes good - now that would be a winning combination.
via Times of London
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written by Brett, August 25, 2009
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written by Oakleighvermont Solargroupies, August 25, 2009
Second, I would wager that most of the carbon associated with ice cream is used in transporting it. The compressors in refrigerated trucks run of generators that add little to the cost of transport. An extra quart or two of B&J's original home made in your freezer will actually help keep the freezer colder, expending less electricity to keep the freezer box cold.
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written by Bob Wallace, August 25, 2009
Freezing something in a remote location and then bringing it to your freezer seems like an inefficient way to cool your freezer.
It will most likely come down to taste unless there is a very large price difference. I notice that less expensive ice creams seem to sit longer in the store in which I shop(based on the amount of frost on the packages). And they certainly are inferior tasting to me.
As far as the astronaut ice cream, I've tried it and I think you are selling roots short. I'll agree that it's better than most twigs....
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written by Ola Ekstrand, August 25, 2009
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written by Bob Wallace, August 25, 2009
"When packaged in aseptic containers, UHT milk remains stable at room temperature for up to six months."
The trick is going to be getting air into the mix. The texture of ice cream largely comes from the air that is introduced during the freezing process.
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My earlier post, I meant "There's not just the refrigeration during transportation...". But you knew that....
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written by Matthew Peffly, August 26, 2009
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written by Silent Spring, August 26, 2009
If that's the case then we have a long way to go...
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written by Bob Wallace, August 26, 2009
So people are not willing to tolerate a slight drop in quality of ice cream in order to cut down CO2 emmisions?
People = those of us really concerned about global warming? Possibly yes.
People = the general public who wants something done but is not ready to make significant personal sacrifices? Probably no.
We need solutions that are "comfortable". (That's the whole point of this site, is it not?)
Wind is an excellent example of a comfortable solution. Other than a very small few who might be bothered by looking at wind turbines, most don't feel our transition from coal to wind. The electricity is still there when they flip the switch and rates don't change.
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written by Dolores, September 09, 2009
Once teleportation is invented, all these shipping problems won't be too much of a problem. Someone WILL invent a viable teleportation system, most of the other things in star trek have been invented...
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