Cold Chain in Food Transport — Managing Temperatures A to Z

Ambient< 25°C — grocery, confectionery

Chilled+2°C to +6°C — fresh

Frozen≤ -10°C — frozen

Deep frozen≤ -18°C — deep frozen

The cold chain encompasses all the logistics means deployed to maintain food products at the required temperature from production to shelf placement. Its break is one of the leading causes of food losses and commercial disputes. At Martigane, even though our main ranges (confectionery, beverages, dry grocery) are ambient products, we apply strict thermal management protocols — especially during the summer period.

Why cold chain matters even for ambient products

Chocolate and confectionery (Ferrero Rocher, Kinder Bueno, Nutella): chocolate melts from 28-32°C. A pallet of Ferrero Rocher exposed to 35°C in an unventilated container for 2 days can be entirely destroyed. Recrystallisation upon cooling creates unsellable fat bloom.
Vegetable oils: above 40°C, sunflower oil oxidises faster, reducing shelf life. Palm oil, conversely, solidifies below 25°C — adequate storage temperature must be maintained.
Beverages (Coca-Cola, Red Bull): cans exposed to +35°C for several days may see internal pressure increase, risking deformation and altered organoleptic quality.

☀️ Summer: the critical period for confectionery

Between June and September, Martigane applies specific summer protocols for heat-sensitive products:
• Loadings early morning (before 8am) for cool temperatures
• Ventilated vehicles for all journeys > 3h with chocolate products
• Insulated containers for maritime export (thermal aluminium film on pallets)
• Client alerts when destination port temperatures exceed 35°C during transit

ATP Agreement and temperature classes

ATP Class	Max temperature	Products	Practical example
Class A	≤ -20°C	Ice cream, frozen fish	Magnum ice cream, frozen salmon
Class D	≤ +2°C	Fresh meat, dairy	Vacuum-packed steaks
Class E	≤ +4°C	Pasteurised dairy	Yoghurt, fresh cream
Ambient dry	Variable	Canned goods, confectionery, cereals	Nutella, Red Bull, rice, flour

🌡️ Practical case: Ferrero confectionery export to West Africa in July

Dakar in July: ambient temperatures 28-35°C, humidity 70-85%.

Martigane's solution for 1 FCL of Ferrero Rocher:
1. Loading in Lille early morning (6am), warehouse temperature 18°C
2. Aluminium thermal film on each pallet
3. Standard dry container with insulating intercalaires between pallets and walls
4. "Keep away from heat" and "Do not stack" marking on each pallet
5. Minimum 6-month residual shelf life at estimated arrival date
6. Client briefing on unloading conditions: immediate shade, air-conditioned warehouse

Receipt inspection: your last line of defence

Visual inspection: packaging integrity, no impact, moisture or deformation
Temperature check: probe temperature of sensitive products at container opening
Documentary check: packing list, B/L and received goods concordance
Shelf life check: verify that best-before dates match what was agreed
Reservations on CMR or B/L: note any anomaly immediately on the transport document before signing

✅ The Martigane guarantee

All our products are shipped with a guaranteed minimum residual shelf life per destination market standards. Our pallets are photographed before loading. In case of a dispute on goods condition at receipt, Martigane has photographic evidence of loading condition to arbitrate liability with the carrier.

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Other logistics guides

Cold chain and food transport: managing temperatures from A to Z

Why cold chain matters even for ambient products

ATP Agreement and temperature classes

Receipt inspection: your last line of defence

Do you have a food export project?