Frozen foods are becoming increasingly common in supermarkets even more so than fresh foods and we wonder why is that? The variety of frozen foods speaks for the increase in demand for frozen foods among customers.
Preserving foods by freezing them is prehistoric as opposed to the increased popularity of this practice in the past decade. Frozen foods were sold commercially for the first time in 1930 and the method of quick freezing was very common then. Frozen foods are gaining increased acceptability from the consumers and here is why?
Frozen foods preservation and myths
Many speculate that freezing foods aren’t better than consuming fresh foods. Although frozen foods do not degrade as soon as fresh foods. The growth of microorganisms is slowed down and this why frozen foods spoil later than fresh foods. The science of it is quite simple. The commercial success is based on this phenomenon, that fresh food will not last as long as frozen foods might.
Frozen foods and their nutritional value
Freezing foods has little effect on the nutritional value of the foods although it is likely that frozen foods are spoiling much slower than fresh foods. Studies show that frozen foods have better quantities of vitamin C and other nutrients which are not there in fresh foods due to the process for degradation. Harvested products take a few days to be sorted transported and during this time it is likely that the nutritional value has been affected. This is not the case with frozen foods which will be preserved.
There are studies although that show that frozen meat, fish and poultry are lacking in certain vitamins and minerals due to the loss of liquid content when defrosted. So, does this mean that frozen foods are not all that great?
There are certain foods that the freezing of which is discouraged. Salad vegetables, mushrooms and soft fruits are likely to lose nutritional value by freeing them. Foods with higher fat content such as cream and sauces should also be separated when preserving them.
The recommended time period of freezing foods is 3 to 12 months which ensures that there will be no quality loss. Although the best indicator of this is the information provided by labels. Time and quality vary depending on products and how they were harvested which is why conscious consumers are encouraged to educate themselves before purchasing anything. Knowledge is power and especially when it comes to discerning the nutritional value of products nowadays.
Tips from Frozen food suppliers
If you are considering freezing your food to maintain the nutritional value here are a few tips that will help you out significantly. We recommend that you freeze foods at -18°C or below which is the optimum temperature. Keeping freezers packed is another tip that keeps food preserved for longer. In order to protect your food from Freezer burning, we recommend that you try using freezer bags and a plastic container for storing food items.
When using the frozen products, it is very important to let the temperature rise gradually as placing them with hot foods straight away will negatively impact the quality. And this is something wholesale food distributors want their customers to understand. Freezing foods is not going to ensure the nutritional value of products alone, there are certain considerations that one must make when adopting a frozen foods-based diet or lifestyle.
Frozen foods are a great way for catering businesses and wholesale suppliers to stock products and ensure their quality. It is also a great way for them to stay on top of their business tasks and cut down on expenses.