Why Frozen?

Did you know that frozen fruits and vegetables are processed within hours of harvest, thereby essentially "locking in" their vitamins and minerals? Raw products can spend several days or even weeks in transit or in storage prior to consumption, all the while losing key nutrients. In fact, researchers at the University of California Center for Excellence in Fruit & Vegetable Quality concluded that frozen fruits and vegetables are equally nutritious as their fresh and canned counterparts – and perhaps more so for some nutrients.

The frozen food industry has also made great strides in improving the nutritional value of prepared foods. The recipes for many products now contain less fat, sugar and sodium. Others make use of whole wheat grains and added fiber, contain zero trans fat and feature reduced portion sizes for sensible eating. All-natural vegetable pizzas, sweet potato fries and frozen fruit smoothies are just a few of the many examples of frozen food products that play an integral part in a healthy and well-balanced diet.

Consumers find comfort in knowing they can prepare top-quality, restaurant-inspired meals at home at a fraction of the cost of eating out. But value isn't just about dollars and cents – it's about delivering on consumers' expectations of quality and taste at a price that is affordable. Consumers are more often turning to the frozen food aisle to find great value. In fact, 2009 Perishables Group data suggests that among grocery shoppers who are looking to economize without sacrificing quality, 30 percent are buying more frozen foods than in previous years.

Frozen products are often lower in cost per serving and have a much greater shelf-life than refrigerated foods by their very nature. And frozen fruits and vegetables can be more easily portioned and stored for use at a later time, which reduces spoilage and food waste. Single-serve pouches, resealable packs and "servings for two" make it even easier for consumers to find a great value to suit their needs.

A 2008 Zogby International survey found that 87 percent of consumers purchase frozen foods because they are convenient and easy to prepare. And it's no coincidence that some of the hottest products in the frozen food aisle are portable, ready-to-eat and offer no-mess preparation and easy clean-up. All this built-in convenience means time-pressed moms and dads can quickly prepare wholesome and tasty meals that allow for more quality time spent around the table.

Frozen fruits and vegetables come peeled, pre-cut and ready to cook or eat. No washing or cutting is required, which saves time and reduces waste. It's easy to toss your favorite frozen vegetables in with chicken and rice, or to pack a frozen fruit cup with a brown bag lunch.

Freezing is one of the oldest and safest forms of food preservation. Not surprisingly, today's frozen foods have an excellent record of safety. For example, when it comes to produce, only the highest quality fruits and vegetables are selected and then quickly washed and frozen. The result is food that is naturally delicious and safe.

Because it has been demonstrated to eliminate certain foodborne contaminants, additional efforts are currently underway to utilize freezing more broadly as a food safety technology. Research suggests that variables like the temperatures and rates at which foods are frozen, storage times, and the chemical makeup of specific foods may be further investigated to enhance the safety of foods preserved by freezing.

The Frozen Food Foundation is committed to supporting research projects that enhance the microbiological safety of food through freezing.