The Frozen Food Process

Commercially frozen food is frozen very quickly, which allows it to maintain its structure when defrosted. This allows consumers to buy out of season favourites all year round.

When you freeze food at home it can become limp or soggy once defrosted. This is because the food hasn’t been frozen quickly enough, meaning that the water particles within it have expanded, changing the integral structure of the product. In contrast, commercially frozen food is frozen very quickly. This reduces the number of water particles the product contains, allowing the structure to remain the same.

The fast freezing process also keeps your out of season favourites good all year round. Freezing acts as nature’s pause button, meaning that food can be preserved when it is fresh and consumed when it is out of season. This process is important for reducing carbon emissions, as without a way to preserve food from fresh, out of season products will be imported from overseas. Frozen food is the sustainable option.