(–18 °C) frozen storage setpoint. Raising the standard temperature of frozen storage across the cold chain would reduce both energy costs and GHG emissions. Indeed, modeling has demonstrated significant reductions in energy use and concomitant GHG emissions associated with moving the temperature dial up to 5 °F (–15 °C).\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >6\u003c/u>\u003c/sup>\u003c/a>\u003c/p>","children":[]},"preset":"ptKqcOSRpN","type":"text","actions":["eOgZW6RX67T"],"cl":"text ptKqcOSRpN"},{"key":"etyxwKVvv1G","content":{"children":[]},"type":"section","children":["eB1l_5YY8EP"],"cl":"section"},{"key":"e8JuU0uOTj4","content":{"children":[],"cont":{"tablet":{"params":{"trigger":"Load","updated":1606918558974,"LoadAnimation":{"duration":2,"delay":0,"translateX":["-100px","0px"],"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"desktop":{"params":{"trigger":"Load","updated":1606918558974,"LoadAnimation":{"duration":2,"delay":0,"translateX":["-100px","0px"],"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"mobile":{"params":{"trigger":"Load","updated":1606918558974,"LoadAnimation":{"duration":2,"delay":0,"translateX":["-100px","0px"],"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}}}},"type":"w75y8u1c","cl":"w75y8u1c"},{"key":"eIiOru0zth1","content":{"text":"\u003cblockquote >“When frozen storage temperature is altered, these reactions stimulate changes in frozen foods that impact product quality, such as color, texture, nutrition, drip loss, rancidity, and other sensory attributes.”\u003c/blockquote>","children":[]},"preset":"ptKqcOSRpN","type":"text","actions":["e8JuU0uOTj4"],"cl":"text ptKqcOSRpN"},{"key":"e1rGxyO4XMt","content":{"src":"cg-TSLcrd","children":[]},"type":"image","cl":"image"},{"key":"ech9EH5I30w","content":{"src":"HbKkGydMm","children":[]},"type":"image","cl":"image"},{"key":"eaICuppMTk-","content":{"children":[]},"type":"section","children":["eIiOru0zth1","e1rGxyO4XMt","ech9EH5I30w"],"cl":"section"},{"key":"e3FuAndrivg","content":{"children":[],"cont":{"tablet":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"desktop":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"mobile":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}}}},"type":"w75y8u1c","cl":"w75y8u1c"},{"key":"elfRXcxVlTN","content":{"text":"\u003cp >\u003cem >\u003cstrong >Food Safety and Quality\u003c/strong>\u003c/em>\u003c/p>\u003cp >Notwithstanding the scale and complexity of changing a common practice across a broad distribution supply chain, uncertainty also looms about the food safety and product quality implications of frozen food stored, transported, and distributed across the cold chain at temperatures warmer than 0 °F. \u003cem >Listeria monocytogenes,\u003c/em> a psychrophilic foodborne bacterial pathogen, is capable of growth at temperatures as low as 32 °F (0 °C), but growth is significantly hindered. From a food safety perspective, the relied-upon scientific doctrine indicates the lowest temperature at which pathogens can grow is generally around 29.3 °F (–1.5 °C).\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >7,8,9\u003c/u>\u003c/sup>\u003c/a>\u003c/p>\u003cp >In addition to temperature, other parameters such as water activity (a\u003csub >w\u003c/sub>) can help illustrate the growth potential of microorganisms in frozen foods. The term a\u003csub >w\u003c/sub> is used to convey the water-binding capacity of foods and represents the ratio of the water vapor pressure of a food to that of pure water at the same temperature. The a\u003csub >w\u003c/sub> of pure water is 1, while most foods are between 0.95 and 1, providing sufficient moisture for microbial growth. Lowering the a\u003csub >w\u003c/sub> of foods is, therefore, one strategy to limit growth of pathogens. Freezing of food is essentially the freezing of water in food, a process that occurs through ice crystal formation. The water activity of the unfrozen water phase decreases because of an increase in the concentration of hydrophilic solutes, which in turn also generates osmotic pressure in the system. When water crystallizes as pure ice in frozen systems, the water activity is directly impacted by the temperature without a bias to the nature of dissolved solutes (food nutrients and components) in a frozen food.\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >10\u003c/u>\u003c/sup>\u003c/a> In essence, temperature and water activity as parameters that determine growth may be considered synonymous.\u003c/p>\u003cp >Looking at microbial growth from the standpoint of water activity and osmotic pressure in a frozen food can also reveal food safety ramifications from –4 °F to 20 °F (both extremes reflect the frozen state). The solute concentration in the unfrozen water phase in food stored at 14 °F (–10 °C) is also considered to inhibit the growth of microorganisms.\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >11,12\u003c/u>\u003c/sup>\u003c/a> Based on studies conducted with different solutes at different concentrations, decreases in water activity and increases in osmotic pressure that occur during freezing can be modeled. For example, –4 °F \u003cbr />(–20 °C) corresponds to water activity of 0.82 and osmotic pressure of 26.8 MPa\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >13\u003c/u>\u003c/sup>\u003c/a> (based on studies with different solutes at different concentrations), conditions that would be very effective in preservation of a variety of foods. When moving from 0 °F to higher temperatures of 5 °F and 10 °F, water activity [0.9 at 10 °F (approximately 12 °C)] and osmotic pressure [13 MPa at 10 °F (approximately 12 °C)] shift, yet are still insufficient to support microbial growth.\u003c/p>\u003cp >According to Geiges,\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >14\u003c/u>\u003c/sup>\u003c/a> the lower limit of growth of bacteria in food is anywhere between 23 °F (–5 °C) and 17.6 °F (–8 °C). In his article,\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >14\u003c/u>\u003c/sup>\u003c/a> Geiges also provides a caveat that storage temperatures above 14 °F (–10 °C) should not be used. Frozen foods as ice-water-solute systems are in a chemically, physically, and biologically dynamic state where reactions continue to occur through frozen storage. The composition (types of solutes in the unfrozen water phase) of frozen foods has a considerable impact on these reactions. When frozen storage temperature is altered, these reactions stimulate changes in frozen foods that impact product quality, such as color, texture, nutrition, drip loss, rancidity, and other sensory attributes. Based on available scientific literature, frozen storage temperatures lower than 14 °F (–10 °C) do not support the growth of pathogens; however, the impact on characteristics relevant to consumer appeal and experience need to be evaluated.\u003c/p>","children":[]},"preset":"ptKqcOSRpN","type":"text","actions":["e3FuAndrivg"],"cl":"text ptKqcOSRpN"},{"key":"eSs3lJqAJk_","content":{"children":[]},"type":"section","children":["elfRXcxVlTN"],"cl":"section"},{"key":"e7AucgZfBlF","content":{"children":[],"cont":{"tablet":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"desktop":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"mobile":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}}}},"type":"w75y8u1c","cl":"w75y8u1c"},{"key":"eWuZIUpKakw","content":{"text":"\u003cp >\u003cem >\u003cstrong >Energy Efficiency Studies\u003c/strong>\u003c/em>\u003c/p>\u003cp >Nomad Foods, one of Europe's leading frozen foods companies, recently released results from its study confirming the potential to increase frozen food storage temperature to reduce carbon emissions. The 12-month pilot study provides empirical evidence that a 5 °F increase in frozen food storage temperatures could reduce energy consumption by 10 percent or more, with no noticeable impact on food safety, texture, taste, or nutritional value, and no need to reformulate products.\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >15\u003c/u>\u003c/sup>\u003c/a> These studies need to be extended to real-world situations, where the benefits of sensor technologies can substantiate the integrity of the cold chain in ensuring frozen food quality and safety. \u003c/p>\u003cp >In 2023, pilot studies at Unilever's ice cream manufacturing unit\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >16\u003c/u>\u003c/sup>\u003c/a> confirmed energy consumption reductions of around 25 percent per freezer cabinet at the warmer temperature of 10.4 °F, but also required ice cream reformulation to increase the temperature of Unilever's last-mile freezer cabinets to ensure the retention of ice cream quality and consumer experience. To its credit, Unilever announced it will grant a free, non-exclusive license to the ice cream industry for these reformulation patents.\u003c/p>\u003cp >Global supply chain and logistics organizations are also reassessing the long-standing temperature standards of \u003cbr />–18 °C (0 °F).\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >17\u003c/u>\u003c/sup>\u003c/a> These are promising initiatives, and they provide impetus for industry to transition frozen food storage temperatures to more energy-efficient levels. Equipped with the technical capabilities to undertake what amounts to an interdisciplinary and cross-functional program, the American Frozen Food Institute (AFFI),\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >18\u003c/u>\u003c/sup>\u003c/a> in partnership with the Global Cold Chain Alliance,\u003ca target=\"_self\" href=\"/august-september-2024/column-supply-chain/#efag6Qk2eNj\">\u003csup >\u003cu >19\u003c/u>\u003c/sup>\u003c/a> is leading a U.S. marketplace effort to assess the feasibility of transitioning to a warmer frozen storage temperature through a systematic and science-based approach. \u003c/p>\u003cp >Given the above discussion, a priority will be to understand the integrity of existing systems and ultimately to assure temperature maintenance. The work has the potential to develop and utilize models and templates to not only validate a temperature transition, but also to outline an implementation plan for the broader global cold chain to ensure frozen food safety and quality. AFFI is instituting a task force of appropriate experts to delineate a potential work plan that brings together a host of stakeholders from across the frozen food industry, government, and academia. \u003c/p>","children":[]},"preset":"ptKqcOSRpN","type":"text","actions":["e7AucgZfBlF"],"cl":"text ptKqcOSRpN"},{"key":"eWPp0bT52CP","content":{"children":[]},"type":"section","children":["eWuZIUpKakw"],"cl":"section"},{"key":"eAqk6AonDXh","content":{"children":[]},"type":"section","cl":"section"},{"key":"eqwHRD5z7nZ","content":{"children":[],"cont":{"tablet":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"desktop":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"mobile":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}}}},"type":"w75y8u1c","cl":"w75y8u1c"},{"key":"emZ_FyTQXxb","content":{"text":"\u003ch3 >\u003cstrong >Conclusion\u003c/strong>\u003c/h3>\u003cp >The frozen food industry finds itself at an efficiency precipice, providing exciting opportunities for addressing sustainability goals. Collective action is imperative if the industry is to operationalize considerable changes such as transitioning to a warmer storage temperature for frozen foods. \u003c/p>\u003cp >Supply chain engagement plays a crucial role in fostering collaboration among stakeholders to identify and implement energy-saving initiatives throughout the production and distribution process. By prioritizing energy efficiency, the frozen food industry can simultaneously drive profitability, satisfy consumer preferences, and build a more sustainable future. \u003c/p>","children":[]},"preset":"ptKqcOSRpN","type":"text","actions":["eqwHRD5z7nZ"],"cl":"text ptKqcOSRpN"},{"key":"erpJN0PWaFM","content":{"children":[]},"type":"rectangle","cl":"rectangle"},{"key":"eOXbpA4hG8P","content":{"children":[]},"type":"section","children":["emZ_FyTQXxb","erpJN0PWaFM"],"cl":"section"},{"key":"eM43-5PR1Hc","content":{"children":[],"cont":{"tablet":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"desktop":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"mobile":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}}}},"type":"w75y8u1c","cl":"w75y8u1c"},{"key":"eQejwdcUUcW","content":{"text":"\u003ch3 >References\u003c/h3>\u003col >\u003cli >\u003cdiv style=\"position:relative\">Roerink, A.-M. "Post-Pandemic Frozen Trends: Consumers Invested in Freezer Space, Retailers Are Following Suit." American Frozen Food Institute (AFFI). January 31, 2023. \u003ca target=\"_blank\" rel=\"noopener external\" href=\"https://affi.org/post-pandemic-frozen-trends-consumers-invested-in-freezer-space-retailers-are-following-suit/\">\u003cu >https://affi.org/post-pandemic-frozen-trends-consumers-invested-in-freezer-space-retailers-are-following-suit/\u003c/u>\u003c/a> and French, R., “Frozen food sales hit $74.2 billion.” \u003cem >Food & Beverage Insider.\u003c/em> January 10, 2024. \u003ca rel=\"noopener external\" href=\"https://www.foodbeverageinsider.com/market-trends-analysis/frozen-food-sales-hit-74-2-billion\" target=\"_blank\">\u003cu >https://www.foodbeverageinsider.com/market-trends-analysis/frozen-food-sales-hit-74-2-billion\u003c/u>\u003c/a>. \u003c/div>\u003c/li>\u003cli >Martindale, W. "Using consumer surveys to determine food sustainability." \u003cem >British Food Journal\u003c/em> 116, no. 7 (2014): 1194–1204. \u003ca target=\"_blank\" rel=\"noopener external\" href=\"https://doi.org/10.1108/BFJ-09-2013-0242\">\u003cu >https://doi.org/10.1108/BFJ-09-2013-0242\u003c/u>\u003c/a>.\u003c/li>\u003cli >American Chemical Society. "Quality and Stability of Frozen Foods: Commemorative Booklet." Dedicated December 11, 2002. Western Regional Research Center, Albany, California. \u003ca target=\"_blank\" rel=\"noopener external\" href=\"https://www.acs.org/education/whatischemistry/landmarks/frozenfoods.html#usda-frozen-foods-research\">\u003cu >https://www.acs.org/education/whatischemistry/landmarks/frozenfoods.html#usda-frozen-foods-research\u003c/u>\u003c/a>.\u003c/li>\u003cli >Van Arsdel, W.B. "The Time-Temperature Tolerance of Frozen Foods: The Problem and the Attack." \u003cem >Food Technology\u003c/em> 11 (1957): 28–33. \u003c/li>\u003cli >Van Arsdel, W.B., \u003cem >et al\u003c/em>. \u003cem >Quality and Stability of Frozen Foods\u003c/em>. New York, New York: Wiley Interscience, 1969. \u003c/li>\u003cli >International Institute of Refrigeration and Centre for Sustainable Cooling. "Three Degrees of Change: Frozen Food in a Resilient and Sustainable Food System." November 2023. \u003ca target=\"_blank\" rel=\"noopener external\" href=\"https://www.sustainablecooling.org/wp-content/uploads/2023/11/The-Three-Degrees-of-Change_Summary-Report_November-2023.pdf\">\u003cu >https://www.sustainablecooling.org/wp-content/uploads/2023/11/The-Three-Degrees-of-Change_Summary-Report_November-2023.pdf\u003c/u>\u003c/a>. \u003c/li>\u003cli >Farber, J.M., \u003cem >et al\u003c/em>. "\u003cem >Listeria monocytogenes\u003c/em>, a food-borne pathogen." \u003cem >Microbiological Reviews\u003c/em> 55, no. 3 (1991): 476–511.\u003c/li>\u003cli >Ramaswamy, V., \u003cem >et al\u003c/em>. "\u003cem >Listeria\u003c/em>—review of epidemiology and pathogenesis." \u003cem >Journal of Food Microbiology, Immunology, and Infection\u003c/em> 40, no. 1 (2007): 4–13.\u003c/li>\u003cli >Walker, S.J., \u003cem >et al\u003c/em>. "Growth of \u003cem >Listeria monocytogenes\u003c/em> at refrigeration temperatures." \u003cem >Journal of Applied Bacteriology\u003c/em> 68, no. 2 (1990): 157–162.\u003c/li>\u003cli >Schnewberger, R., A. Voilley, and H. Weisser. "Activity of water in frozen systems." \u003cem >International Journal of Refrigeration\u003c/em> 1, no. 4 (1978): 201–206. \u003ca target=\"_blank\" rel=\"noopener external\" href=\"https://www.sciencedirect.com/science/article/abs/pii/0140700778901135\">\u003cu >https://www.sciencedirect.com/science/article/abs/pii/0140700778901135\u003c/u>\u003c/a>.\u003c/li>\u003cli >Mossel, D.A.A. \u003cem >Water Relationships of Food\u003c/em>. Ed. R.B. Duckwork. New York, New York: Academic Press, 1975.\u003c/li>\u003cli >Fenemma, O.R., \u003cem >et al\u003c/em>. \u003cem >Low-Temperature Preservation of Foods and Living Matter\u003c/em>. New York, New York: Marcel Dekker, 1973.\u003c/li>\u003cli >Miyawaki, O. "Water and Freezing in Food." \u003cem >Food Science and Technology Research\u003c/em> 24, no. 1 (2018). \u003ca target=\"_blank\" rel=\"noopener external\" href=\"https://doi.org/10.3136/fstr.24.1\">\u003cu >https://doi.org/10.3136/fstr.24.1\u003c/u>\u003c/a>.\u003c/li>\u003c/ol>","children":[]},"preset":"ptKqcOSRpN","type":"text","actions":["eM43-5PR1Hc"],"cl":"text ptKqcOSRpN"},{"key":"efag6Qk2eNj","content":{"children":[]},"type":"section","children":["eQejwdcUUcW"],"cl":"section"},{"key":"ebr6orLD8cR","content":{"children":[]},"type":"rectangle","cl":"rectangle"},{"key":"eSJFlzkt0TE","content":{"children":[],"cont":{"tablet":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"desktop":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}},"mobile":{"params":{"trigger":"Load","updated":1605290146348,"LoadAnimation":{"duration":1,"delay":0,"preset":"fadeIn","opacity":[0,1],"easing":"easeOutQuad"}}}}},"type":"w75y8u1c","cl":"w75y8u1c"},{"key":"esa7KKO80uL","content":{"text":"\u003cp >\u003cstrong >Sanjay Gummalla, Ph.D.\u003c/strong>, is the Vice President of Regulatory and Technical Affairs at the American Frozen Food Institute (AFFI). \u003c/p>\u003cp >\u003cstrong >Dennis Heldman, Ph.D.\u003c/strong>, holds the Dale A. Seiberling Dairy and Food Engineering Professorship in the Department of Food Science and Technology at Ohio State University.\u003c/p>\u003cp >\u003cstrong >Rohan V. Tikekar, Ph.D.\u003c/strong>, is an Associate Professor and Extension Specialist in the College of Agriculture and Natural Resources at the University of Maryland.\u003c/p>\u003cp >\u003cstrong >Alexandra Carroll\u003c/strong> is a dedicated sales specialist employing scalable marketing strategies within the business development and sustainability solutions sectors.\u003c/p>","children":[]},"type":"text","actions":["eSJFlzkt0TE"],"cl":"text"},{"key":"eezhfIcxFIE","content":{"children":[]},"type":"section","children":["ebr6orLD8cR","esa7KKO80uL"],"cl":"section"},{"key":"eZzG8cFPb9Y","content":{"shapeId":"ZeBVqduwS","children":[]},"type":"shape","cl":"shape"},{"key":"eM86q4uITfy","content":{"children":[]},"type":"rectangle","cl":"rectangle"},{"key":"eBWvLF5lePW","content":{"text":"\u003cp>BACK TO \u003cstrong>CONTENTS\u003c/strong>\u003c/p>","children":[]},"type":"text","cl":"text"},{"key":"eCloR92ehDp","content":{"children":[],"link":{"mode":0,"tweenOut":{"y":[1,0,0,1],"time":0.5},"page":"pEh_uKGfr0j","preset":"stack-to-bottom"}},"type":"external-link","cl":"external-link"},{"key":"eRI3mXX9BA5","content":{"children":[]},"type":"frame","actions":["eCloR92ehDp"],"children":["eBWvLF5lePW"],"cl":"frame"},{"key":"ekco-fvwp_G","content":{"time":0.75,"children":[]},"type":"wdu2rjhi","cl":"wdu2rjhi"},{"key":"e0OhxD_Lmqz","content":{"children":[],"cont":{"tablet":{"params":{"HoverAnimation":{"duration":0.2,"delay":0,"scale":1.1,"preset":"scaleUp","easing":"easeInOutQuad"},"trigger":"Hover","updated":1608751690244}},"desktop":{"params":{"HoverAnimation":{"duration":0.2,"delay":0,"scale":1.1,"preset":"scaleUp","easing":"easeInOutQuad"},"trigger":"Hover","updated":1608751690244}},"mobile":{"params":{"HoverAnimation":{"duration":0.2,"delay":0,"scale":1.1,"preset":"scaleUp","easing":"easeInOutQuad"},"trigger":"Hover","updated":1608751690244}}}},"type":"w75y8u1c","cl":"w75y8u1c"},{"key":"e0rRfvhOstd","content":{"shapeId":"zd0yzlGaQ","children":[]},"type":"shape","actions":["ekco-fvwp_G","e0OhxD_Lmqz"],"cl":"shape"},{"key":"ev_zBPvJzuX","content":{"children":[]},"type":"rectangle","cl":"rectangle"},{"key":"e8nCL1hEm1a","content":{"src":{"key":"FTNe8KgIO4","url":"https://cdn.vev.design/cdn-cgi/image/f=auto,q=82,w=1920/private/HYgiQiHtNZYoI8le46Xe7wA5mvC3/image/FTNe8KgIO4.jpg"},"children":[]},"type":"image","cl":"image"},{"key":"eVdJL3wPyZk","content":{"shapeId":"Jpv2FZDbz2","children":[]},"type":"shape","cl":"shape"},{"key":"eB8qvD9xgsb","content":{"text":"\u003ch4 >Coming up next ...\u003c/h4>\u003ch2 >Regulatory Report Column\u003c/h2>","children":[]},"preset":"phkDpg-xDX","type":"text","cl":"text phkDpg-xDX"},{"key":"eMkxRoC6eSV","content":{"children":[],"link":{"mode":0,"tweenIn":{"x":[1,0,0,1],"time":0.5},"inFront":1,"preset":"stack-from-right","page":"pgHF9vxT5tw"}},"type":"external-link","cl":"external-link"},{"key":"e8sHp3hnqHK","content":{"children":[]},"type":"frame","actions":["eMkxRoC6eSV"],"children":["ev_zBPvJzuX","e8nCL1hEm1a","eVdJL3wPyZk","eB8qvD9xgsb"],"cl":"frame"},{"key":"emz5H9VWRaV","content":{"children":[]},"type":"section","children":["eZzG8cFPb9Y","eM86q4uITfy","eRI3mXX9BA5","e0rRfvhOstd","e8sHp3hnqHK"],"cl":"section"},{"key":"eTFSyNqkvoa","content":{"children":[],"link":{"mode":2,"href":"http://www.food-safety.com","target":true}},"type":"external-link","cl":"external-link"},{"key":"elyLQQxCBiy","content":{"text":"\u003cp >FOOD-SAFETY.COM\u003c/p>","children":[]},"type":"text","actions":["eTFSyNqkvoa"],"cl":"text"},{"key":"e_VVoyizbrz","content":{"text":"\u003cp >AUGUST/SEPTEMBER 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