Frozen food is defined as food products that are preserved under low temperatures and used over a long period. Frozen foods retain their minerals and vitamins and there is no change in protein, carbohydrate, or fat content. Frozen foods, in some cases, contain more minerals and vitamins compared to fresh foods, as they lose minerals and vitamins over time while freezing preserves the nutrients. Food product properties of interest when considering freezing include thermal conductivity, specific heat, enthalpy, density, and latent heat.
Frozen food is food that has been processed and stored without cooking. While there are many great benefits to eating frozen food, it does come with some risks and disadvantages as well. Before buying this type of food, it is important to know what the benefits and drawbacks are. Some frozen foods contain large amounts of trans fats, which can not only clog the arteries but also make the user prone to heart diseases. Frozen food may also increase the cholesterol level of the body, which in turn leads to many heart-related problems.
Frozen food includes soup, ready meals, meat and poultry, vegetables and fruits, and seafood. Hotels, restaurants, caterers, and fast-food chains are the largest users of frozen food. The frozen ready meal is an instant, convenient, affordable, and healthy alternative to fresh food, which is available in trays and requires to be heated before serving. Frozen-ready meals can be stored for several months, without affecting the quality of the food. Thus, there is high demand for ready meals, as freezing keeps them free from microbial and fungal contamination.
In the Asia Pacific (APAC), demand for frozen food has increased due to shifting consumers’ food preferences towards ready-to-eat food products. For example, in March 2021, ADF Foods commenced commercial production of frozen bread, snacks, and ready-to-eat products at its manufacturing facility in Gujarat, India to fulfill increased demand for these products.