On a global scale, this is causing an unprecedented food waste problem. Groceries are bought, and then forgotten and next thing you know, they're inedible and thrown out. Our products consist only of nutritious ingredients that you know (and that you’ll love, trust us).Īre frozen foods the answer to food waste?Ībout a third of all food produced in Germany ends up in the trash. You won’t find any complicated ingredients you can’t pronounce or endles E-numbers. The cleanest, natural way to keep things fresh and ready for you to enjoy. Shock-freezing keeps everything locked in and preserved, while also eliminating the need for any chemical additives. For example: Within a week of refrigerated storage, carrots can lose close to 80% of their vitamin C. So what the shopper pays for, is the fresh ‘look’ but they don’t get the optimal fresh taste or nutrients. During this process, the nutritional profile is affected and gradually breaks down. Behind the aesthetic facade, are long transport routes, warehouse storage and most concerningly, chemical intervention. Fruit and veg found in the Supermarket might look ‘fresh’ and appealing, but this is often misguided. This seems counterintuitive because we’ve been taught to think that frozen and fresh contradict one another. It might sound unbelievable, but on average, shock frozen foods are tastier, crisper and more nutritious than room-temperature versions. That’s the beauty of shock freezing and our promise to you: you won’t be able to tell the difference between products that have been shock-frozen and heated vs. Therefore, the cell structure is unaffected and guarantees maximum taste, texture and most importantly, essential nutrients that keep you nourished and satisfied. Shock freezing, in contrast, due to the rapidity of the cooling process, minimizes the formation of ice crystals. This is unappetizing and affects nutrient quality. Ice crystals, when heated, water down the entire product and remove the crisp, fresh texture. These, however, apply conventional freezing processes, which are less rapid and lead to the formation of ice crystals. Mushy consistency, flavour is mediocre and it lacks freshness." This is absolutely true about many frozen food options. You might be thinking of frozen foods you’ve eaten in the past, where you thought: "I can definitely tell this was frozen.
This means that everything that ends up on your plate, is just as fresh and tasty as it was at harvest. This highly efficient process freezes the entire cell structure, perfectly preserving the consistency, flavour and nutritional properties of each ingredient we use. We harvest our ingredients at peak ripeness and cool them down to -25☌ within 1-2 minutes. As the name suggests, it literally means freezing in a very rapid time frame.
Sounds fancy but what does it mean exactly? Shock-freezing is pretty self explanatory. This lasting quality and freshness is made possible through the magic of shock freezing technology. How do we do it, you ask? Well, we’ll let you in on a little secret, but only because it’s you. The incredible benefits of shock-freezing
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