journal article
Open Access
Jan 01, 2026
Freezing point and footprints: a comparative life cycle assessment of standard and high-freezing-point ice cream production
Abstract
Cold-chain logistics are a key hotspot in the ice cream industry due to the need for uninterrupted sub-zero refrigeration, about −32 °C to −20 °C for plant storage and −18 °C throughout distribution and retail.
Topics
No keywords indexed for this article. Browse by subject →
References
42
[1]
Harfoush Manuf. Lett. (2024)
[2]
Statista Market Insights, Food – Worldwide , https://www.statista.com/outlook/cmo/food/worldwide
[3]
Genovese Food Res. Int. (2022) 10.1016/j.foodres.2022.111858
[4]
A. L.Kelly , From Farm to Table: the Science of Milk and Dairy Products , Oxford University Press , Incorporated, Oxford , 1st edn, 2025
[5]
Konstantas J. Clean. Prod. (2019) 10.1016/j.jclepro.2018.10.237
[6]
GlobeNewswire, Ice Cream Market Size , https://www.globenewswire.com/news-release/2025/02/19/3028643/0/en/Ice-Cream-Market-Size-is-Projected-to-Reach-USD-139-7-Billion-by-2033-Growing-at-a-CAGR-of-6-7-Straits-Research.html
[7]
Mordor Intelligence, United States Ice Cream Market , https://www.mordorintelligence.com/industry-reports/united-states-ice-cream-market
[8]
Statista Research Department , Top ice cream brands in the United States in 2023, based on sales , https://www.statista.com/statistics/190426/top-ice-cream-brands-in-the-united-states
[9]
Sakyiwaah Sekyere Sustainable Food Technol. (2026) 10.1039/d5fb00390c
[10]
Statista , Statista Market Forecast (Consumer Market Outlook) , 2024
[11]
Craig Nutrients (2022) 10.3390/nu14061247
[12]
T.Garcia-Suarez , S.Sim , A.Mauser , P.Marshall and T.Garcia , in Proceedings of the 6th International Conference on Life Cycle Assessment in the Agri-Food Sector: towards a Sustainable Management of the Food Chain , 2008 , p. 341
[13]
C.Foster , K.Green and M.Bleda , Environmental Impacts of Food Production and Consumption , Department for Environment, Food and Rural , London , 2006
[14]
Meza-Palacios J. Environ. Sci. Health Part A (2019) 10.1080/10934529.2019.1579537
[15]
Balcha Carbon Manag. (2022)
[16]
Ntiamoah J. Clean. Prod. (2008) 10.1016/j.jclepro.2007.11.004
[17]
C.Clarke , The Science of Ice Cream , RSC Publishing , Cambridge , 2nd edn, 2012
10.1039/9781839168512
[18]
H. D.Goff and R. W.Hartel , Ice Cream , Springer US , Boston, MA , 2013
10.1007/978-1-4614-6096-1
[19]
Te Morenga BMJ (2012) 10.1136/bmj.e7492
[20]
Gerbens-Leenes Environ. Int. (2012) 10.1016/j.envint.2011.06.006
[21]
Lima Perspect. Ecol. Conserv. (2020)
[22]
Hu J. Clean. Prod. (2019) 10.1016/j.jclepro.2019.118053
[23]
Zhao Int. J. Refrig. (2018) 10.1016/j.ijrefrig.2018.02.024
[24]
Zilio HVAC R Res. (2014) 10.1080/10789669.2013.861689
[25]
Heard Environ. Sci. Technol. (2016) 10.1021/acs.est.6b02740
[26]
Interstate Cold Storage , The Importance of the Cold Chain for Ice Cream , https://interstatecoldstorage.com/ice-cream-importance-cold-chain/ , accessed 2 March 2025
[27]
Johnson J. Chem. Educ. (2022) 10.1021/acs.jchemed.2c00626
[28]
M.Akhter and M. M.Alam , in Physical Pharmacy and Instrumental Methods of Analysis , Springer Nature Switzerland , Cham , 2023 , pp. 21–44
10.1007/978-3-031-36777-9_3
[29]
R.Sharma , in Food Process Engineering and Technology , ed. J. A. Malik , M. R. Goyal and A. Kumari , Springer Nature Singapore , Singapore , 2023 , pp. 13–37
10.1007/978-981-99-6831-2_2
[30]
Pinarbasi Chem. Educ. Res. Pract. (2009) 10.1039/b920832c
[31]
International Organization for Standardization , ISO 14040: Environmental Management, Life Cycle Assessment—Principles and Framework , ISO , Geneva, Switzerland , 2006
[32]
R. T.Marshall , H. D.Goff and R. W.Hartel , Ice Cream , Kluwer , New York Boston Dordrecht , 6th edn, 2003
10.1007/978-1-4615-0163-3
[33]
U.S. Food and Drug Administration , Ice cream and frozen custard, Code of Federal Regulations, Title 21, § 135.110 , U.S. Government Publishing Office , 2024
[34]
Schmidt Rivera J. Clean. Prod. (2014) 10.1016/j.jclepro.2014.01.008
[35]
Vendries Environ. Sci. Technol. (2020) 10.1021/acs.est.9b07910
[36]
Bare Clean Technol. Environ. Policy (2012) 10.1007/s10098-011-0433-6
[37]
B. V.Kosoy , in Low Temperature and Cryogenic Refrigeration , ed. S. Kakaç , H. F. Smirnov and M. R. Avelino , Springer Netherlands , Dordrecht , 2003 , pp. 5–22
10.1007/978-94-010-0099-4_2
[38]
Wróbel-Jędrzejewska Sustainability (2023) 10.3390/su15086887
[39]
Scottish Government , Scottish Dairy Supply Chain Greenhouse Gas Emissions , Scottish Government , Edinburgh , 2011
[40]
Suksatit GMSARN Int. J. (2026)
[41]
Doke Int. J. Environ. Sci. (2025) 10.64252/3etbpn27
[42]
S.Scott and A.Terán , Low-fat and non-fat ice cream production is heating up the market , USDA Economic Research Service , Charts of Note, 2024
Metrics
0
Citations
42
References
Details
- Published
- Jan 01, 2026
- License
- View
Authors
Cite This Article
Faustina Sakyiwaah Sekyere, Scott A. Rankin, Douglas T. Reindl, et al. (2026). Freezing point and footprints: a comparative life cycle assessment of standard and high-freezing-point ice cream production. Sustainable Food Technology. https://doi.org/10.1039/d5fb00951k
Related
You May Also Like
Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends
Divyanshu Gupta, Arshiya Lall · 2024
111 citations
Advancements in food quality monitoring: integrating biosensors for precision detection
Soumitra Nath · 2024
88 citations
Digitalization of the agro-food sector for achieving sustainable development goals: a review
Adithya Sridhar, Muthamilselvi Ponnuchamy · 2023
66 citations
Sustainability of drying technologies: system analysis
Author Alex Martynenko, Gustavo Nakamura Alves Vieira · 2023
49 citations