So far in 2013, a lot of media and NGO attention has highlighted the fact that 50% of all food globally is allowed to spoil or is thrown away. Reducing negative impacts on the environment will continue to be an imperative for food manufacturers. Again, the frozen food category can lead the way, championing and aiding waste reduction from farm to plate.
More efficient freezing processes will reduce costs and environmental impacts, whilst preserving quality and nutritional content.
Consumers are looking for more goodness from the foods they eat, their families eat and, increasingly, their wider communities eat. As lifestyles become more sedentary, and fears about childhood obesity grow, healthy and affordable nutrition will continue to be a priority for parents. Frozen food will be a key way of delivering tasty, convenient goodness, which is naturally preserved. This natural preservation allows food to be captured at its nutritional best. As awareness of the health benefits of specific nutrient-rich food grows, consumers will look for easy ways to integrate these into their daily diets. Again, frozen food is uniquely placed to meet this growing need.
Contrary to popular belief, frozen foods are as good, if not better than their fresh counterparts. To put that a little into perspective, foods that have undergone the blast freezing process are more likely to retain their nutritional elements than non-frozen foods which tend to lose essential vitamins during transportation from farm to market.
Thus, freezing allows you to secure the freshness while at the same time ensuring that you can choose from a wide selection of otherwise seasonal ingredients, all year round!
Another overlooked benefit is that it simply contains no added chemicals, additives or preservatives.
Its a total myth that deep fried potatoes have a not-so-favourable effect on a persons health. Believe it or not, french fries are NOT fattening. Research indicates that they actually contribute to a negligent 1.5% calories in the diet of an average person.
If prepared correctly while using quality cooking oils, fried fries are an unrivalled source of potassium and fiber. A small (71 g) serving of French fried potatoes provides 411 milligrams (mg) of potassium and almost 3 grams (g) of dietary fiber.
Frying raw potatoes into crunchy fries results in a reduction of water levels, which in turn increases the concentration of crucial vitamins and minerals found in potatoes.
Generally speaking, it is not advisable to re-freeze foods that have been FULLY thawed.
Having said that, it is perfectly safe to stick it back into the freezer if partial thawing has taken place ie: if ice crystals are still visibly present. Place this partially defrosted package into the coldest segment of the freezer and use within 3 months.
If a food has been defrosted but is still cold, move it to the refrigerator and use within 2 days. Do not re-freeze.
The recommended temperature is -18 degrees C or below for most home freezers.