Various questions and doubts arise in every area of our life, and when it comes to the food we eat every day, they are especially important. Not all information can always be placed on the packaging, so in this section we will try to answer the most frequently asked questions about frozen food, our products and the company as well.
Do fruits and vegetables lose their nutritional value during the freezing process?
If the freezing and storage process is properly carried out, the nutritional values do not differ from those contained in fresh raw materials, and in winter they may be even more valuable than vegetables and fruits available on the market at that time.
Does a frozen dish taste worse than a dish made by yourself?
It depends on how the frozen food is prepared. Thanks to blanching before freezing, fruits and vegetables do not lose their color and taste. Remember to cook frozen food up to half the time that ordinary food.
Is it true that freezing kills vitamins and minerals?
Indeed, during the freezing process, fruits and vegetables lose about 20% of their vitamins and minerals, but at the same time it must be realized that too long post-harvest storage has a worse effect on vegetables and fruits. We cannot always provide ourselves with freshly harvested vegetables and fruits, and those available in the store often go a long way from harvesting to purchase, during which, in addition to freshness, they also lose a lot of minerals and vitamins.
Is freezing an artificial process?
Freezing is one of the most natural and least harmful food preservation processes. Importantly, it does not require the addition of artificial ingredients, preservatives or flavor enhancers! Freezing delays the spoilage of products, and by reducing the activity of certain enzymes, it prevents the multiplication of harmful microorganisms. The water contained in the products becomes unattainable for bacteria by freezing. Deep freezing allows to maintain the nutritional value as closely as possible to fresh products.
How is the industrial freezing of food different from freezing in home freezers?
In industrial freezing, vegetables and fruits are first sorted and selected for the best quality, and then washed and cut. The next stage is blanching, i.e. short-term heating at a very high temperature (from 80°C). Thanks to this process, frozen vegetables and fruits retain their color and taste, and at the same time microorganisms are destroyed. Later, in the freezing tunnel, the process of rapid freezing in a stream of very cold air takes place. Thanks to this, individual fruits and vegetables do not stick together, maintaining a natural and fresh look and many nutritional values. The shelf life of frozen food products is ensured by the temperature below -18°C.
