Superchilling is a preservation technique in which fresh product is held slightly below its initial freezing point so that a fraction of its water crystallises, extending shelf life beyond conventional chilling without fully freezing the product.
In trade practice
The technique is established in fish and meat supply chains, where it can meaningfully extend the window for export and retail distribution. For soft fruit and berries it is not a mainstream commercial practice, as the partial ice formation can damage cell structure and alter texture on thawing. Buyers specifying superchilled product should confirm that the supplier’s cold store can maintain the narrow temperature band required and that loggers record at sufficient frequency to evidence compliance throughout transit.
In a specification
Where superchilling is agreed, the contract or specification should state the target temperature band and the maximum permitted deviation, distinguishing the requirement clearly from standard chilled or frozen storage conditions.