Temperature-sensitive ingredients

Temperature-sensitive ingredients cover cultures and starters, specialty fats, flavourings, enzymes, probiotics and inputs for food, cosmetics and nutrition.

What they share is losing functional properties outside the indicated thermal range, often with no visible sign. The problem rarely shows on arrival but weeks later, when the ingredient does not perform as expected on the production line, which makes temperature records as relevant as the temperature itself.

AVM Cargo reviews the cargo information, such as acceptable range, maximum exposure time and sensitivity to freezing, coordinates the partners involved, follows the shipment and keeps the client informed throughout the process. Each operation is assessed individually according to the characteristics of the goods, origin, destination and shipping conditions, and our team advises on the information needed to make the quotation and the operation viable.