Frozen convenience foods for new product development in food industries
- Frozen foods are not a new concept, but customers do not prefer these foods always and so nutritionists in food product development in industries
- Frozen foods are much more than box dinners of our assumptions. They are suitable for health and the economy as well as in food industries development
- Food research lab explores about frozen foods debunking common myths and mentioning their benefits.
Frozen foods are foods that undergo freezing and preservation until it is used. The freezing process induces decomposition by turning moisture into ice and controlling bacterial growth with the new recipe in food industries. Freezing is an everyday work throughout households and the food production industries. Freezing tends slightly lower at home; the food industry tends to use quick production. Despite many advances in freezing technology for food, people tend to belive those myths about the nature of frozen foods.there are many benefits and a few tales are as follows,
Benefits of Frozen Foods
There are many benefits from frozen foods, including convenience and freshness. Significantly, Frozen foods can cut down on food waste and grocery costs, too.
Frozen foods are always convenient and timesaver from groceries shopping, meal preparation, and kitchen cleaning processes. Frozen food comes provides time-saving varieties, like peeled and cut vegetables, meat trimming, and steam and microwavable utensils. Minimal effort is required for preparing frozen foods. Customers get ample time to donate, responsibilities, and thanks to frozen meals.
Another mandatory benefit is that frozen food remains the freshest! Almost all the frozen foods essentially stop spoilage during their peak ripeness. It Produces, flash-frozen within just a few short hours following harvest and locks vitamins and minerals whilst preserving taste with new food product development
- Healthy and nutritious
Frozen foods are not healthier alone but also more nutritious than fresh products by recipe development consultants. Produce is generally flash-frozen during peak ripeness, locking in, withholding their nutrient content. The principle holds when frozen foods have high nutrient value when compared to fresh produce during prolonged transportation and storage at grocery stores with the help of food development from technology
Frozen meal flexibility helps to reduce the risk of the flavour of burnout, that ultimately leads to less healthful toxins. Providing high nutritious, frozen foods are ready for use not only reduces the risk of continuous evenings out for dinners but also helps individuals achieve their health goals by challenging the food product industries
- Longer shelf life
Frozen foods will have a much longer shelf-life than the fresh products. Preserving foods allows individuals to enjoy foods that may not be in season throughout all times of the year. It primarily gives true for seasonal fruits, vegetables, and fish with standardized recipes
Choosing more nutritious foods over convenience products is the mandatory things in all the products, especially in food. Although selecting organic sources will take a harder beating, frozen foods can become waist and budget-friendly. Preservation of foods also reduces the risk of food and money away.
- Reduce food waste
The American Frozen Food Institute states that around 40 per cent of all food produced in the U.S. was not consumed that is equal to nearly $162 billion worth of food waste per year. Frozen food may be a solution for this food waste, hunger, and ensure overall food safety. Many studies suggest that food waste may be reduced by six-fold when comparing frozen with fresh foods!
1: Frozen vegetables are less nutritious veggies.
Customers often presume fresh foods, mainly process, a healthy choice. There is ongoing research that supports debunk this frozen food myth. Many studies compared the nutrient status of vitamin C, folate in fresh, frosty, produce. These produce formed “fresh-stored” more than “fresh-stored” outperformed frozen. Another few studies found overall vitamin content of frozen commodities was comparable to and occasionally higher than that of their fresh counterparts.
2: Frozen foods are not fresh.
“Fresh” food may be a suggestion, but frozen should not be similar to unfresh. Fresh produce naturally ripens throughout transportation, that causes to lose moisture, susceptible to spoilage, and deduce the nutritional value. If considering the stages of seafood, from caught in remote locations of the sea to being sold at the market, it gets spoiling slowly. While frozen food produce is harvested at its most ripen stage and rapidly frozen to preserve its freshness and the nutritional value. These kinds of seafood will freeze within hours after catching, holding its flavour and nutritional value until cooking.
3: Frozen meals can be eco-friendly.
Frozen food can reduce the amount of food spoilage that is going to be a waste. It can be divided into the correct sizes, in single servings, and can last as much as more extended than a few days. Food manufacturers often use safe packages to transport meals.
4: Frozen foods contain unhealthy and unwanted ingredients and preservatives.
Customers might be imagining about the ingredients of the frozen food like (added sugar, saturated fat, sodium, and other unnecessary additives and preservatives). But some frozen foods contain unwanted elements, like unfrozen foods, most are packaged and prepared in their most natural form. Since these foods often use flash-frozen technology, the need for preservations can not be a significant consideration
It is essential to understand in choosing healthy frozen foods to maximize these benefits, But with so many choices available, ensuring healthy frozen food is not as simple as limiting ice cream, pizza, etc. the food you have. Also, make use of healthy frozen meals delivered directly to you.food research lab turns to be your eye-opener about the knowledge of frozen foods.
- Jackson, P., Brembeck, H., Everts, J., Fuentes, M., Halkier, B., Hertz, F. D., … & Wenzl, C. (2018). A Short History of Convenience Food. In Reframing Convenience Food (pp. 15-38). Palgrave Macmillan, Cham.
- Rankin, R., & Mintu-Wimsatt, A. (2017). Challenges in Introducing New Products: A Case Study on the New Product Development Process. e-Journal of Business Education and Scholarship of Teaching, 11(2), 95-101.
- Saleem, M. A., Wasaya, A., & Zahra, S. (2017). Determinants of frozen food purchase intentions: Insights from a developing country. Indian Journal of Marketing, 47(7), 47-59.
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