We use dry ice instead of standard ice packs because smoothies need to stay fully frozen at around -18°C for the entire transit time, and regular ice simply can’t maintain temperatures that low for 24 hours.
Ice packs typically stabilise around 0°C, which would allow the product to thaw and compromise quality and safety. Dry ice, by contrast, sits at around -78°C and sublimates slowly, providing a consistent deep-freeze environment that keeps the smoothies solid from dispatch through to delivery.