The food and beverage industry is enormous, including subindustries like grocery, restaurants, bars, catering, and more. The industry continues to evolve and adapt despite frequently changing consumer preferences and new, complex challenges. So, what’s currently affecting those in food and beverage? In this blog, we’re going to dive into some of the latest trends in the food and beverage industry.

TRENDS IN THE FOOD AND BEVERAGE INDUSTRY

CONTINUED COLD CHAIN GROWTH

SUSTAINABILITY

LABOR SHORTAGES IN FOODSERVICE

CONSUMERS ARE MORE COMPLEX

SUPPLY CHAIN CHALLENGES

ARTIFICIAL INTELLIGENCE & AUTOMATION

GROWING COLD STORAGE DEMAND

CONTINUED COLD CHAIN GROWTH

One of the well-known trends in the food and beverage industry is the continued growth of cold chains. Recently, a Grand View Research study shows that the cold chain market was estimated at USD $330,680 billion in 2023. Furthermore, it’s estimated to grow at a Compound Annual Growth Rate (CAGR) of 14.8 percent from 2024 to 2030.

Recently, there’s been an increased demand for temperature-controlled pharmaceutical logistics (think vaccines and biologics), rising demand for better food quality, including more fresh and frozen foods, and a surging need to reduce food waste. All this is anticipated to drive the market’s growth. 

In light of the pandemic, the risks of COVID-19 have made consumers more interested in healthier, less processed foods that will boost their immune systems. However, less processed foods mean more food products that will need temperature control.

Additionally, the frozen food sector looks to be growing. Besides filling home freezers, frozen foods are growing in restaurants. Restaurants are also providing new menu items for the frozen grocery aisle. In an American Frozen Food Institute report, 72 percent of frozen food consumers said they combine frozen and fresh ingredients in their meals.

Comparatively, shippers are also using more cold chain services to preserve the shelf life of their products, even when temperature-controlled transportation isn’t needed.

SUSTAINABILITY

Growing climate issues are making sustainability a common trend in almost all industries. Consumers are taking notice of the sustainable practices of companies. From ethical sourcing, carbon neutrality, to eco-friendly packaging, consumers want the brands they buy from to be sustainable. Additionally, food waste is a major contributor to greenhouse gas emissions globally, contributing to cold chain issues. This makes sustainability one of the top trends in the food and beverage industry.

Consumers Care About Sustainability

One way consumers can show their support for the environment is by choosing to purchase from sustainable brands. Consumers have shown they’re willing to pay more and be loyal to brands that invest in their sustainability efforts. In a survey by YouGov, more than half of consumers said they would be willing to pay up to 10 percent more on sustainable versions of regular packaged food and drinks. In another consumer survey, 78 percent of respondents agree that sustainability is import, with 63 percent stating they have adopted greener buying habits.

Food Waste Prevention

In fact, an S&P Global Ratings report says food waste contributes to 10 percent of emissions and that $1 trillion of food is wasted each year. Similarly, according to the U.S. Environmental Protection Agency (EPA), between 73 to 152 million metric tons of food get wasted each year in the U.S. The most wasted foods are fruits and vegetables, followed by dairy and eggs, with over half of all waste occurring in households and restaurants. In addition, the food processing sector generates 34 million metric tons of food waste per year. And over the past decade, the total U.S. food waste has increased by 12 percent to 14 percent.

To put it differently, the EPA said halving food waste in the U.S. would save 3.2 trillion gallons of water, 640 million pounds of fertilizer, 262 billion kilowatt-hours of energy, and 92 million metric ton equivalents of carbon dioxide. According to the Agency, reducing the waste of meats, cereals, and fresh fruits and vegetables would have the most significant impact.

Due to this growing issue, governments and businesses have been working hard to improve sustainability efforts. In July 2021, the Zero Food Waste Act was introduced to provide grants to businesses that significantly reduce their food waste. Additionally, in November 2021, the Food Donation Improvement Act was introduced to lower food waste by making it easier for companies to donate food instead of throwing it out.

Cold chain improvements have seen growing importance even outside the food and beverage industry. One example is UPS Healthcare developing a system and opening facilities to move medicines safely. Part of their plan includes using reusable cold chain packaging. In addition, Amazon is working on insulation packaging to reduce material waste and replace 735,000 pounds of plastic film, 3.15 million pounds of cotton fiber, and 15 million pounds of non-recyclable plastic.

LABOR SHORTAGES In Foodservice

Labor shortages are common among other industries, making this another relatable trend in the food and beverage industry. As a result, hiring workers in the U.S. is becoming near impossible. According to a recent market report, labor shortages are a top concern for 23 percent of food and beverage businesses. The most difficult positions to fill look to be those in the restaurant and foodservice sectors. It’s not just the hiring of new workers, but retaining them as well.

Workers are leaving the industry due to a combination of burnout, low wages, and a desire for better work-life balance. Because of this, restaurants and foodservice companies have had to reduce their hours or limit their menu, while consumers have felt it in longer wait times and less personalized service. With good customer experiences being paramount to a company’s success, resolving this issue is critical.

For this reason, advanced technology can help remove some redundant tasks and help supplement amidst labor shortages. For example, those in the bar sector are being introduced to self-pour technology, which uses RFID tracking and allows customers to pour their own beverages. .

CONSUMERS ARE MORE COMPLEX

Over the years, consumers and their choices in food and beverage and their preferred shopping habits, have become more complex. Because of this, there is a greater assortment of products than ever, with more items requiring temperature control as consumers move away from processed foods and look for fresher, healthier items. Consequently, the supply chain for grocery continues to evolve as the message from consumers is clear. They want what they want, when they want it, where they want it, and expect businesses to respond to their demands.

Continued Decline of In-Person Shopping

In speaking to consumer shopping preferences, it looks like online grocery shopping, food delivery, and food subscription boxes are here to stay. Many consumers prefer the option to receive food and beverage products at their door. For instance, in recent a study by Drive Research, the use of grocery delivery services in 2024 have risen 56 percent compared to 2022. Additionally, the use of grocery curbside or pickup in 2024 have risen 100 percent compared to 2022, further showing the decline of in-person shopping for food and beverage items.

Cost of Food and Beverage Products a Large Concern

Additionally, inflation and rising costs for everyday items, including food and beverages, have consumers rethinking how much and what brands they buy. For example, a recent study showed 54 percent of respondents stating they’ve reduced how much, and unfortunately, 20 percent said they were skipping meals to save money on food. Data from another survey found that 43 percent of consumers are cooking dishes with less meat to save on grocery costs. Others are choosing to purchase cheaper cuts of meat.

Private label brands continue to see growth as shoppers look to save money whenever possible. In fact, according to Numerator, private label brands hold almost a quarter of sales in the grocery sector. The Private Label Manufacturers Association shows that private label sales saw 2.5 percent growth compared to a decline of 0.8 percent by national brands in 2024.

Taste and Experience is a Must

Consumers want to feel good about what they eat. They want nutritious options that alight with their dietary preferences or health goals. In a survey but the International Food Information Council, 54 percent of consumers consider the healthfulness of food in their purchasing decision. Yet, even with the health benefits, they still want their products to taste good, as Datassential shared 35 percent of them purchase items that sound both delicious and healthy.

Consumers are interested in trends like unprocessed foods, natural ingredients, anti-inflammatory, and hydration. Alcohol-free and non-alcoholic beverages are also a rapidly growing trend, with 2 in 5 consumers abstaining from drinking alcohol.

Consumers generally want a positive experience with food and beverage products. While it’s fuel for the body, it can also serve as a source of community, entertainment, and more. In one study, 53 percent of consumers see experiences as essential to their personal lives, especially among the younger generations since the pandemic. They’re interested in trying to tastes and spices, products that bring a sense of nostalgia, or food and beverages that tie in with a story, as shown by the recent increase in pop-up restaurants and bars.

supply chain Challenges

Since the pandemic, supply chains have been seen more of the limelight. As shown by rising costs faced by consumers, food and beverage supply chains have been challenged by shortages of raw materials, disruptions like strikes or a bridge collapse, and a growing demand by consumers for transparency and speed.

Consumers are also becoming more interested in knowing where the products they buy come from. According to a study by IBM, nearly 70 percent of consumers want to see a brand’s sourcing practices. They want to know how the products they buy were manufactured. They’re looking for companies who show concern to how their manufacturing affects the planet’s life span and how their product is raised or grown. Consumers want to feel like the products they choose to buy will make a difference.

According to a Mckinsey report, food and beverage supply chains see supply chain disruption roughly once every three years. A 2023 risk report shows that supply chain executives are concerned about disruptions from climate change, environmental factors, and geopolitical conflicts. Another risk report shows that 73 percent of companies experienced higher supply chain losses within that past two years. Because of this, building supply chain resiliency is a huge trend for food and beverage companies.

ARTIFICIAL INTELLIGENCE & AUTOMATION

Artificial intelligence (AI) is a buzzword across all industries, but how could it affect food and beverage? One way is through providing clearer insights into shopper preferences, helping companies better market to them to grow brand loyalty. It can help with supply chain optimization, helping businesses better understand consumer demand and optimize production planning and management, reduce overstocking, and minimize waste. Some companies, like Campbell Soup Co., are using AI to help with product development, tracking data and discovering what its customers want next.

According to WifiTalents, 62 percent of food and beverage executives believe AI will have a significant impact on their industry within the next five years. With the uses for AI in the food and beverage industry being so extensive, it will be interesting to see how companies make use of it.

There’s also a lot to be talked about in AI and automation for the customer experience. Companies are looking into AI-driven customer service opportunities and ways to streamline customer interactions. You see a lot of this in the restaurant industry with the use of table side tablets, interactive menus, and mobile ordering and payment. AI is used in mobile apps to personalize menus and promotions based on customer preferences.

Growing Cold Storage Demand

The demand for refrigerated warehouses is continuing to soar to new heights. A report from Skyquest forecasts the U.S. cold storage market to increase with a compound annual growth rate of 13.5 percent through 2031, expecting to reach a value of $118.8 billion.

Temperature-controlled storage is critical to many sectors, from grocery to pharmaceutical companies. The growing demand for cold storage facilities comes the adoption of automation and technology, the popularity of ecommerce and demand for faster delivery, as well as online grocery platforms. There’s also a thriving demand for convenience foods – those that are usually chilled but ready to eat with little to no preparation.

STAY AHEAD OF TRENDS IN THE FOOD & BEVERAGE INDUSTRY

No matter the trends in the food and beverage industry, having a logistics resource, consultant, or expert is one way to stay ahead. Whatever phrase you want to use but ultimately, have support on your side for any complex situation. This is where a third-party logistics company (3PL), such as Trinity Logistics, can come in. We can help you find creative solutions to your logistics challenges.

Now, you’re likely wondering, “why work with Trinity Logistics?” For one, we’ve been serving cold chains for over 45 years! Whether you have a complex challenge or just need help with one shipment, we have the experience and quality carrier relationships to meet your needs.

You can also count on us to stay knowledgeable on what’s going on in your industry so you can stay updated too. We know that even in times of supply chain disruption, your industry doesn’t stop, so neither do we.

And lastly, what makes Trinity unique from other 3PLs and what our customers praise the most is our exceptional People-Centric service. We’re a company built on a culture of family and servant leadership, and that culture shines through in our service to you. It’s our care, compassion, and communication that you’ll notice and appreciate.

If you’re ready to have Trinity Logistics on your side for logistics support and expertise, no matter the industry trends, then let’s get connected.

Whether your product is coming straight from the farm, is moving between processing, or heading off to the consumer, the dairy industry needs first-rate cold chain solutions to meet their complex supply chains.

Dairy products such as milk, cheese, and butter are household staples and essential in many people’s diets. It’s no surprise that the dairy industry is considered one of the fastest-growing industries, almost doubling in value every five years. To keep up with consumer demand, the dairy industry needs exceptional cold chain solutions to keep their products cold and safe for consumption.

Why the Dairy Industry Needs Cold Chain Solutions

Dairy products all start with milk, and it has a short shelf life. After the cows have been milked, it immediately transports to cooling storage tanks or a chilled trailer. To ensure the milk doesn’t spoil, it must be stored at a temperature no higher than 40 degrees Fahrenheit. It’s then transported to a processing facility, pasteurized, and transported again to consumers.

Usually, this process alone, from cow to store, takes place in about two days. Now, milk is often a starting point for the many diverse dairy products available. Depending on the final product, dairy supply chains have more steps and complexities added.

Common Issues Requiring Cold Chain Solutions

• Temperature Control Needed for Most Dairy Products
• Capacity During Peak Shipping Seasons
• Managing Milk Production with Dairy Demand
• Supply Chain Disruptions
• Dairy is Highly Regulated 
• Supply Chain Visibility 
• Potential High Value Dairy Products

Temperature Control Needed for Most Dairy Products

Most dairy products need storage at specific temperatures to keep from spoiling. Dairy products need strict attention because of the risk posed to consumers if the cold chain is broken. If not consistently kept cold and free of humidity, bacteria in the dairy can cultivate and dairy products can become harmful.

Capacity During Peak Shipping Seasons

While some dairy products can seek out alternative transportation modes, most find shipping truckload is the most viable option. It’s usually the fastest and cheapest way to move the product because of its weight. It’s also the most viable due to freight security and nature of the product, and because it reduces the risk of claims due to temperature fluctuations or shifting. Since most dairy products need refrigerated trucks for their shipments this can make capacity an issue at times, such as produce season, when reefer capacity can be tighter. It can not only be more difficult to secure a refrigerated truck, but more expensive to do so.

Managing Milk Production with Dairy Demand

Dairy product demand can fluctuate. Yet, even when consumers want fewer dairy products, the cows don’t stop making milk. They can’t be turned on and off like machines, giving the dairy industry a unique balancing act to handle.

Additionally, when it comes to shipping milk, most of that is kept regional given the short shelf life and cost to ship, making dairy demand management even trickier.

Supply Chain Disruptions

As we’ve learned in recent years, there’s always the chance for supply chain disruption to happen. Whether that’s a truck breaking down, a roadblock, or some other instance that would cause delays. With several dairy products (like milk) having a short shelf life, any delays can risk product spoiling and going to waste. Companies in the dairy industry need to be able to act quickly if any disruption happens. 

Dairy is Highly Regulated 

Dairy products are associated with foodborne illnesses, so it’s no surprise that they’re highly regulated. Right from the start, milk is tested to ensure it’s of safe quality to consume and make other products from. There’s also the Food Safety Modernization Act (FSMA), which places strict requirements on sanitary transportation and the handling of dairy products.

Supply Chain Visibility 

Because of so many factors mentioned above, it’s important for dairy companies to have full, real-time visibility of their supply chains. Additionally, many wholesale food distributors and grocery warehouses hold very strict requirements for appointments with very strict product quality inspections to be accepted into their inventory. Without it, dairy companies are at risk of losing products and money due to spoilage, disruptions, delays, or regulation requirements. 

Potential High Value Products

Certain dairy products can be high value, like some cheeses for example. This can make the overall value of the load to be costly should there be any potential claims. It’s best for shippers to work with expert providers who have the experience and knowledge to handle any high value dairy products.

Leading Cold Chain Solutions from Trinity Logistics

Shippers in the dairy industry looking for first-rate cold chain solutions can find all they need with Trinity Logistics. We’re a leading third-party logistics (3PL) provider with over 40 years of experience serving logistics solutions to some of the top-known brands in the food and beverage sector.

Standard Operating Procedures for Temperature-Controlled Shipments

One of the reasons we excel in cold chain solutions is our standard operating procedures in place for every temperature-controlled shipment we arrange. This includes:

• Only working with carrier relationships that have downloadable reefer units
• Requiring carriers to pre-cool trailers a minimum of one to two hours before pickup
• Requiring carriers to run their reefer units on continuous
• If necessary, requiring carriers to pulp product before loading
• Requiring carriers to use one of our tracking and tracing partners for real-time shipment visibility
• Only using carriers that have refrigerated trailers that are 2015 or newer

We understand just how critical it is that your product stays at its required temperature. That’s why we work with our trusted, experienced carrier relationships to ensure your product arrives fresh.

Multi-Modal Cold Chain Solutions

No matter what transportation mode you need your product to ship, we have the logistics solutions to support your business now and in the future, including;

• Truckload
• Expedited
• International
• Cross-broder
• Air or ocean shipping
• Drayage
• Less-than-truckload 
• Managed Transportation

This enables your business to seamlessly run regardless of what change or growth you experience.

In-Depth Transportation Management

Whether you need a transportation management system (TMS), to fully outsource your logistics, or your own customized managed transportation solution, we can help. We know each business is unique, which is why our system is highly configurable so we can meet your exact needs. Our Trinity experts will work as part of your business, offering in-depth reporting and data to help get you ahead of your competitors.

No Need to Worry About Disruptions

Did I mention that Trinity has been serving cold chains for over 40 years? We’ve seen it all when it comes to supply chain disruptions and delays. We know how to quickly adapt plans to keep your freight moving. While you’ll have your sole Trinity relationship to lean on for updates, we also have a 24/7 Team in case we need any additional support. You can learn to rest easy whenever your shipment is in our care.

Experts in Temp-Controlled Logistics and Dairy

Trinity Logistics has been serving cold chains for 40-plus years, in addition to our parent company, Burris Logistics, that was built on its expertise of handling temperature-controlled commodities.

There’s also Honor Foods, another Burris Logistics company you can lean on for food redistribution if needed. Honor Foods is a leading foodservice redistributor with locations throughout the Northeast, Mid-Atlantic, and Southeast regions of the U.S. They specialize in frozen, refrigerated, dairy, and dry products with over 3,000 stocked items from 300+ trusted suppliers.

Our People-Centric Service

What makes Trinity unique from other 3PLs and what our customers praise the most is our exceptional People-Centric service. We’re a company built on a culture of family and servant leadership, and that culture shines through in our service to you. It’s our care, compassion, and communication that you’ll notice and appreciate.

Refrigerated trucking can be a complex, but rewarding job.

You might be transporting anything from fresh produce, frozen food, or important medicines like biologics. But, no matter what it is, the items you’re hauling are vital to many and there’s great pride that comes with that.

Refrigerated trucking is not only more specialized than dry freight hauling but offers more earning potential, and there are certain times of the year during which you can count on higher freight volumes to keep your company profitable.

Whether you’re new to refrigerated trucking or a veteran, it’s important your company knows how to properly transport temperature-controlled products, from pick-up through delivery. At Trinity Logistics, we sometimes see claims on temperature-controlled shipments, and we want to help you avoid any costly mistakes with a few tips specific to refrigerated trucking. So, we’ve crafted this guide to help you prepare for your hauling your next temperature-controlled shipment.‍

MOTOR CARRIER REFRIGERATED TRUCKING RESPONSIBILITIES

The purpose of the Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA) is to prevent foodborne diseases, and FSMA rules contain essential requirements for shippers, loaders, receivers, and carriers like you to follow with refrigerated trucking. FSMA requires those transporting food to follow best practices for sanitary transportation, such as proper personnel training, maintaining shipment records, and following shipper instructions to keep food properly temperature-controlled during transit.

FSMA Responsibilities for Motor Carriers

Keeping Your Equipment Clean and Operable

You must keep your refrigerated trailer clean between loads and make sure it is running efficiently to maintain any required temperatures to keep food safe while transporting.

Your Equipment Must Meet the Shipper’s Needs

Shippers are responsible for communicating any food safety requirements to providers they work with, such as specifying temperature and pre-cooling requirements in writing. It is your responsibility to adhere to those requirements specified by the shipper.

Keeping Records

When it comes to FSMA, verbal confirmations don’t stand. Shippers and providers you work with require records of previous cargo hauled, equipment cleaning, inspection, and temperature records. This includes recording if your reefer fails or containers are compromised, allowing contaminants in, and showing via documentation that you took action to correct the issue. Keeping thorough documentation will help you, in the long run, should you face any potential claims. It’s recommended to keep all records for 12 months, minimum.

Training Employees

Under FSMA, motor carriers must train all drivers and transportation personnel on their role, FSMA rules, the awareness of potential food safety problems like cross-contamination that can occur during transportation, and sanitary transportation practices. It’s also important to keep records of this training and hold refresher training from time to time.

PREPARING FOR REFRIGERATED TRUCKING AND TEMP-CONTROLLED TRANSIT

*This blog content provides suggestions only and is not meant to take the place of your own company procedures.*

Cleaning Your Refrigerated Trailer

1. If the previous receiver cleaned your trailer, request documentation from them to share with the shipper for your upcoming temperature-controlled shipment. It’s important to keep any trailer washout records and receipts to provide to shippers upon request.

2. Open your refrigerated trailer and remove any items that shouldn’t get wet.

3. Sweep out any debris.

4. Prepare a bucket of food-grade detergent and water.

5. Scrub all interior surfaces with a clean cloth and the detergent mix.

6. Use a hose to spray down the inside, including the ceiling and walls. Pay special attention to any cracks and crevices.

7. Keep doors to the trailer open, allowing the inside of the trailer to air dry.

8. If the outside of the truck and your trailer is dirty, wash down the exterior as well.

Pre-trip

1. Review shipping instructions and confirm the cargo is at the required temperature before it is loaded. Refrigerated trailers are meant to maintain temperature, not change it. For fresh produce, verifying temperature usually involves pulping product with a thermometer or probe dial. 

2. Run your refrigerated trailer for at least 20 minutes in “high speed cool” mode to remove any residual heat. Pre-cooling may take more than one hour depending on factors such as equipment and ambient temperatures. Therefore, be aware of the temperature requirements in advance to ensure equipment is at the proper temperature before you arrive at the shipper and the loading process starts.

3. Perform an automatic pre-trip test to confirm that your refrigerated trailer is running properly and confirm that it passes the test. Keep a record of this. If your auto pre-trip test fails, refer to your company’s prescribed procedures or contact your maintenance provider for repair.

4. It’s time to set your refrigerated trailer to the required temperature specified by the shipper. Verify the set temperature after adjusting it to its requirement to confirm it is set correctly. Next, confirm that the unit is set to the correct date and time. If this is not done and the shipper requests a reefer download after delivery, the data will be inaccurate. Some drivers will take a picture of the reefer unit dashboard to document settings before they leave the shipper.

5. Confirm that you have the correct mode of operation selected on the reefer unit prior to loading. Again, refer to your shipment instructions for this. Often, the shipper will require perishables to be hauled in continuous mode as opposed to cycle sentry or stop-start cycle.

6. Allow your refrigerated unit adequate time to pre-cool before loading.

7. Document all pre-trip cleaning, inspecting, and pre-cooling to share with the shipper upon request.

Loading

1. Ensure you witness the loading process, visually confirming product temperature, count, and quality match your shipment tender. If a carrier cannot verify loading conditions or discrepancies exist, the carrier notates the issue on the bill of lading and request the shipper to sign this. 

2. Carriers are responsible for the final blocking and bracing of product, so make sure items are not over-stacked or loaded in a way that impedes airflow or circulation. As a carrier, if you are not comfortable with the load condition, you have the right to refuse the shipment. 

3. Once loaded and final blocking and bracing are completed, immediately close the doors to maintain temperature. Once again, verify that the correct cycle and temperature are set. If a trailer seal is required, its presence should be documented on the bill of lading by the shipper. 

During Transit

1. Make use of the strip curtains as this helps keep temperature-controlled air in and any outside air out.

2. Limit the number of door openings throughout transit to keep temperature-controlled air in and outside air out. Only allow doors to be opened by verified shippers or receivers. 

3. Keeping proper airflow is critical. Even with adequate running equipment, poor air distribution can cause spoilage. Verify all sides of the cargo have proper airflow before your trip and any time you make a stop.

PULPING FOR REFRIGERATED PRODUCE SHIPMENTS

Pulping is an essential task when hauling produce with your refrigerated trucking. Pulping is the act of taking the product’s temperature before and upon delivering the shipment.

How to Pulp Produce

For produce that is unbagged, one must insert a pulp thermometer into a piece of produce, inserting for three to four minutes to get the most accurate reading.

If the produce is bagged, like salad mixes, fold the bag in half and place the probe between the two sides, with the produce as close to the thermometer as possible.

Why Pulping is Important

Before loading, it is the shipper’s responsibility to pulp the product, and should be done in the presence of the driver. However, it is the carrier’s responsibility to confirm the proper temperature of the product before allowing it to be loaded on the truck, so there may be the case you need to pulp the product.

Pulping temperatures should be recorded on the shipment’s bill of lading and signed by both the shipper and driver. This can help protect both the shipper and motor carrier from claims if the product arrives at its destination off temperature.

Throughout transit, it is the carrier’s responsibility to monitor the refrigerated trailer temperature, usually with some sort of sensor technology providing real-time information, or with older refrigerated trailers, a temperature download that is available upon delivery.

Upon delivery, it is the receiver’s responsibility to pulp the product for a temperature read and to determine if the shipment will be accepted. 

Under FSMA, be prepared to provide a record of temperatures in transit via reefer download. Failure of a carrier to provide a record of unit temperatures in transit will prevent a carrier from disputing temperature deviations should there be a claim. 

TEMP VARIANCES – HOW MUCH IS TOO MUCH?

One thing you may be asking with your refrigerated trucking is, how much is too much when it comes to temperature variances? Well, that can depend on several factors.

One factor is the type of product. For example, there are some perishable products that are very sensitive to temperature variances, where even a two-degree difference could reduce the shelf life by 50 percent.

Another cause could be the location where the temperature was taken in the trailer or the recording device’s accuracy. Or if a shipment has multiple stops versus one that goes right to the destination.

Temperature variances are usually expected, so it’s important to determine when a variation is tolerable versus when it places the product at risk for spoilage.

It’s also important to note the amount of time the product has been off temperature. For example, frozen goods might be subjected to some temperature variance without much effect on the shipment, whereas refrigerated goods often spoil at a quicker rate.

When it comes to claims due to temperature variances, there simply is no one-size-fits-all for processing these. Shipment claims due to temperature variances are treated on a case-by-case basis depending on the above-mentioned factors. Verifying temperature prior to loading, maintaining proper temperature in transit, and the ability to provide a reefer download documenting transit conditions are ways for carriers to prevent temperature damage.

WHAT IF THERE’S AN ISSUE AT DELIVERY?

First and foremost, be sure to communicate your transportation status and any issues to your point of contact in real time. If there are any overage, shortage, or damage issues at delivery, the receiver should document it on your bill of lading (BOL). If there is a reported issue and you are unclear about the next steps, contact your insurance agent to report the issue and request direction. 

If the product is produce, a USDA inspection may be requested to document the condition of the product. 

Whenever a temperature problem is reported, get a reefer download for the trailer used for the shipment to document the temperature conditions for the time the cargo was on your truck. 

Your cargo policy will not pay for temperature damage if it is caused by an incorrect reefer setpoint or driver negligence. However, if your refrigerated trailer experiences issues during transit, your cargo insurance may step in to pay a cargo claim related to any temperature damage. However, be prepared to provide supporting documentation. To be proactive in the prevention of any issues caused by your equipment, it’s important to perform regular maintenance according to your cargo insurance requirements and company guidelines. 

REFRIGERATED TRUCKING – SHIPPER RED FLAGS TO LOOK FOR

There are a few shipper red flags to look out for before accepting a refrigerated trucking shipment or having your trailer loaded.

Mixed temperature shipments can be a red flag. Sometimes shippers will want to try to ship products together that need vastly different temperature requirements to reduce costs, like fresh and frozen products. These types of shipments are “high risk” and not recommended. Whether a shipper is using a bulkhead or not, to keep your company safe, it’s recommended to avoid shipments that combine frozen, fresh, or dry loads on the same truck.

Now, let’s say you’ve accepted a refrigerated trucking shipment but when you arrive at the shipper you notice one of these things:

• There is food labeled improperly (no USDA logo),
• Spoiled or overripe food products or evidence of spillage, such as juices or blood in the cargo area,
• Food products being shipped with chemicals,
• Evidence of product tampering, like a broken seal or cut tape on boxes.

If you notice any of these things, do not get loaded and immediately contact the Food Safety Inspection Service (FSIS).

EASILY FIND THE TEMP-CONTROLLED SHIPMENTS YOU’RE LOOKING FOR

Now that you’re prepared to handle the complexities of refrigerated trucking, it’s time to find available shipments. Here’s where Trinity’s Carrier Portal is beneficial.

Our online load board allows you to search for available shipments, filtering by equipment, lanes, and more. Many of our available shipments even allow digital freight matching, providing you the opportunity to Quote Now or Book Now, saving you time from calling or emailing in. Additionally, new shipments get directed to our Carrier Portal first, meaning you’ll have access to exclusive Trinity loads before they get posted to the public load boards!

*This article provides information only and should not be construed as advice. It is provided without warranty of any kind.*

It’s produce season. That time of the year when produce shipments are at their peak and so are produce shipment rejections. According to DAT, up to 12 percent of shipments are rejected or delayed. Produce shipments are most often rejected because of the complexities of fresh food logistics. Because of their perishability, they are more likely to experience damage in transit due to improper handling, temperature variances, or delays. 

A produce shipment rejection can cause lost time, added fuel and shipping costs, wasted product, and sometimes even a strained relationship with your customer. In addition, these rejections can cause a domino effect of added issues, costs, paperwork, and make everyone’s day longer than it needs to be. Yet, with attention to detail, planning, and effective communication, you can prevent produce shipment rejections and manage your costs. Here’s some advice on preventing shipment refusal during produce season.

REASONS TO REJECT PRODUCE

With fresh produce being on average, 90 percent water, it’s a volatile product to ship. It can develop issues at any stage, during growth, harvest, storage, packing, or shipping. This makes the logistics of shipping produce that much more complicated. As a result, there can be many more reasons for produce shipment rejections to happen. So, what are some reasons for a produce shipment rejection?

Paperwork Errors/Wrong Product

The Bill of Lading (BOL) must match the shipment delivered. When the receiver checks the BOL to verify the purchase order (PO) number, skid, case count, and weight of the freight delivered, and it doesn’t line up, then the shipment may be rejected. This could happen for several reasons. For example, the product could be what they asked for but the wrong amount, or the product could be completely different. However, any discrepancy between what they ordered and what arrived will mean a rejected shipment.

*Important to note: A produce shipment should not be rejected if there is less than 50 percent of the product short or damaged.*

Pallet Configuration

Some customers require that the product arrives according to their specific guidelines for packaging. If their requested guidelines are not followed, or anything shifted, fell, or ripped while in transit, then they may refuse the shipment.

Improper Temperature Range

Maintaining integrity and freshness is serious when it comes to a perishable product like produce. If your produce shipment falls out of its needed temperature range, even by one degree, the receiver may reject your shipment. Unlike other types of freight, the chance for spoilage with produce is too high, so a receiver won’t often take on the liability with any temperature variances.

Delivered Late

Often, retail and grocery distributing centers operate on tight schedules, so a delay could impact their other appointments. Unfortunately, this means they rarely make exceptions when it comes to late shipments and your produce will be rejected.

Equipment Issues

The trailer could have been unable to keep the temperature in the range needed for your produce shipment or perhaps the trailer was not washed thoroughly before loading. Maybe the carrier showed up with a van and you needed a refrigerated trailer. There are several issues in which the trailer your shipment is delivered in can have the receiver refusing your product.

Reasonable Time to Reject

One important thing to know about produce shipment rejections is that there is a reasonable time for the receiver to reject the shipment. When shipping by truck, the receiver must not exceed eight hours to inspect and reject. When shipping by rail, the receiver must not exceed 24 hours to inspect and reject.

AS A SHIPPER, WHAT TO DO WHEN PRODUCE IS REFUSED

Many issues associated with rejected produce shipments can often be resolved quickly with extra communication and planning.

You’ll first need to figure out why the receiver rejected your produce shipment, so start with asking your receiver that. Ask for pictures showing any damage and a copy of the BOL. Next, ask for the report by the USDA inspector or another qualified individual, as it’s required for the receiver to have the shipment inspected, note any issues, and detail what the cause of damage was. Additionally, ask your carrier for a reefer unit download or a temperature recorder download so you can see if there were any temperature fluctuations during transit.

If you’re considering filing a cargo claim, you must know that cargo claims for produce will only be paid for proven physical damage.

Now, if a produce shipment is rejected and not unloaded, there are a couple of options for you to try to recoup the loss. You can reroute the shipment to a different facility that will accept it, donate the shipment, or have the carrier dispose of it. Regardless of which option you choose, you are responsible for handling where the shipment will go next.

What are any secondary markets the produce can go to if messed up? What’s the disposition? You’ll be the best resource for the area’s market. Be familiar with your shipping lanes and the secondary markets within your location to best salvage the produce if refused.

Secondary Facility

As long as your produce is still safe for consumption and solely rejected for the way it looks, you might be able to sell the shipment to a secondary facility. For example, a sauce maker or a french fry company might be willing to buy a shipment of tomatoes or potatoes that are still edible but visually unappealing.

Donation

It can be possible to reuse a rejected produce shipment through local donation, though there are still high standards for products if donated. Any food and beverage products donated must be safe enough to consume. Donations can be optimal as your produce can still be used, and you can receive tax credits for your donation.

Disposal

If your produce shipment is rejected due to a temperature violation or clear spoilage during transit, disposal may be your solution. When your produce is determined to be unsalvageable, it may be best to dispose of it. Although the other two options are better for the environment and your bottom line, it’s sometimes a necessary evil to dispose of the product. While recycling and reusing are ideal, they may not be workable due to compliance and safety standards. One of the benefits of disposal is that scheduling disposals are often quicker than scheduling to another facility.

Maintaining a Good Customer Relationship

Shipment rejections can stress even the best relationships. It’s best to keep in mind that you are in it for the long haul and produce shipment rejections that can happen even to the best of shippers due to its complexity.

It’s best to acknowledge the rejection, replace the product as soon as possible, and find the source of the issue to help reduce the chance of another produce rejection happening anytime soon. Take ownership of the problem and control of your shipment so you can manage your money from the salvage. Taking control over the disposition will help you maximize your return, reduce claimed damages, and reduce your risk of customer relationship loss.

While these are all great solutions for handling produce shipment rejections, it’s ideal to prevent them in the first place. For companies looking to focus on their bottom line, it’s important to know all necessary prevention measures for produce shipment rejections and plan for when they do happen.

PRODUCE SHIPMENT REJECTION PREVENTION

Paperwork and Communication

The first step to preventing produce shipment rejections is to have your paperwork and communication in order. Your agreement must be clear on the condition of the produce your buyer will receive. Being able to present your buyer with evidence that your produce is safe and of the quality you stated it’s in before transit will prevent most cases of rejection.

Communication with your buyer and your logistics team on how your produce is being handled before loading, during loading, and during transit must be done effectively and properly. This is especially crucial because of the Food Safety Modernization Act (FSMA). Be sure to provide photos, diagrams, or any other examples of proper pallet configuration to your warehouse and trucking partners. This kind of communication will help them pack and load your freight correctly from the start.

Carrier Selection

Produce shipments, especially during produce season, often pay a lot. This means you’ll have a lot of carriers bidding to haul for you. Therefore, quality carrier selection and additional insurance requirements, like reefer breakdown, are crucial aspects to prevent rejected produce shipments.

Make sure you confirm with your motor carrier that they are both authorized and experienced to haul your produce.

Additionally, make sure they understand all your shipments requirements, including FSMA. For example, do they need washout receipts? Do they have a good quality truck, updated trailer, or a quality reefer? Do they have or need temperature-monitoring devices or other technology to ensure the temperature is controlled and the cold chain uninterrupted? Can they pull a reefer download if required?

By finding a quality carrier and building a strong relationship with them, you’ll gain a dependable carrier to use regularly. This can help you reduce any transportation-related issues that could later result in a shipment rejection.

Loading

Don’t Overstack

When it comes to produce season, the number one cause of claims that we see comes from over-stacking your boxes or bins of produce when loading them onto the trailer. An example of this would be triple or quadruple stacking your boxes when they need to be double-stacked. While this depends on each shipping location, not all may be aware that each box has a maximum capacity it can withstand and not damage your produce. You need to know the weight-bearing amount of your boxes so you can place no more than that. When you over-stack, it’s will increase the risk of your produce getting squished and damaged. Certain produce can be very fragile, like berries, tomatoes, asparagus, or bananas. They tend to bruise easily, so single-stacking boxes are even more ideal for them.

No Hot Loads

Industry experts say that as much as 32 percent of all cargo is loaded at the wrong temperature.

This is often due to poor loading practices, like loading from a hot field. When it comes to produce, loading from a hot field is a HUGE NO. This causes the driver to start traveling with your produce at the wrong temperature, which puts compliance and financial pressure on carriers, as the load is at a high risk of spoiling. Your produce should be safely brought down to its required transit temperature before loading to prevent any spoilage.

Have the Proper Equipment

While this may seem silly, it still needs to be said: If a motor carrier shows up with a dry van and your produce requires a refrigerated trailer, DO NOT LOAD. While losing some time or causing a bit of a delay is not ideal, it’s better to have the proper trailer needed to keep your risk of shipment rejection from spoilage or damage low. Additionally, make sure your carrier’s refrigerated temperature monitoring system has the proper temperature, date, and time set. If there is a rejection due to temperature variance and the date and time are wrong, you’ll take the blame due to current regulations.

When it comes to your motor carrier and loading, it’s also ideal to allow them to inspect and pulp your product before loading. They have the right to do so, and the opportunity can give your carrier the confidence to haul your product safely. It also helps build a strong and loyal relationship, while helping you gain more insight that your product is okay before it’s in transit.

Keep Clean of Debris

Another way to help prevent produce rejections is to have a shipping platform that can be cleaned without leaving any splinters or debris in vehicles. Food-grade plastic pallets are ideal for solving many hygiene issues while helping reduce product damage during transport. Unlike wooden pallets, they don’t splinter or leave behind debris, and their nonabsorbent surface can be easily cleaned and dried.

Transit and Delivery

As mentioned during loading, make sure you have a way to track temperatures throughout the shipment and be able to receive notifications in real time. By getting early warning signs of issues, temperature variations can be quickly detected and dealt with right away instead of learning about them later at delivery.

Additionally, make sure you have a qualified inspector on-site at delivery. This will help should the receiver decide to reject your produce shipment to determine if your product is salvageable for you to recoup costs.

Before transit, it’s best that you set up the potential for rework facilities to accept your produce should the receiver refuse it. Talk to nearby receiving facilities to establish accounts, processes, and pricing ahead of time. This way, if there has been some visual damage or slight shifting, it can quickly reroute to the other location and be reworked, being proactive rather than reactive. This is especially important when it comes to produce since time is of the essence.

HAVING HELP

Produce shipment rejections can be complex and confusing at times. This is where working with a third-party logistics company (3PL), like Trinity, can come in handy. We have Teams to help you with the prevention of rejections as well as when one does happen.

Carrier Compliance

Our Carrier Compliance Team is here to vet our carrier network and make sure they have what you need to get your shipment delivered safely. Not only do we have a rigorous vetting process, but depending on your shipment requirements, we’ll make checks for extra insurance needs like reefer breakdown and make sure they are FSMA compliant. 

Claims

No matter how prepared one can be, unexpected things can still happen. Shipments may get refused and so that’s why we have a Claims Team here ready to assist you. It can be a real lifesaver to have a Team of certified professionals to help take the stress out of the claims process. Should it be needed, our Claims Team will help you start the process, be there to track progress, and assist until a resolution is met between all involved parties.

DON’T GO THROUGH PRODUCE SEASON ALONE

With proper prevention, compliance, and planning, produce shipment rejections can become less of a thorn in your side during produce season. Even still, they can and will happen at times. Make sure you’re ready and have the support you need by working with an experienced provider such as Trinity.

You’ll have the advantage of working with and trusting our risk departments, who work hard to help mitigate any risk to your shipments. In addition, you can trust that each of our carrier relationships is properly vetted for things like reefer breakdown coverage. Should you need it, you’ll have a whole Claims Team ready to help you sort through any unexpected shipment issues.

Gain the support you need to navigate the complexity of produce season with less stress.