Superchilling occurs when food is stored between 0°C and -12°C. At these temperatures the food product is partially frozen.
A three-year member funded research project that ran from 2016-2018 investigated how long a product can be kept at superchill whilst retaining an acceptable chilled shelf-life. Products were stored at superchill temperatures until they were released into the chill chain. The shelf-life was determined by a sensory score and the effects on microbiology were also determined for both safety and spoilage flora.