There is no doubt that freezing has become the best formula to preserve and maintain food, whether from the sea (fish) or land (meats and vegetables). Not only because it slows down the natural degradation process and prevents the appearance of bacteria. It also preserves nutrients without damaging the texture and flavor of the food. And what is better: they save time, effort and money in the kitchen, facilitating the elaboration of recipes.
It is not surprising, therefore, that 70% of households consume frozen foods at least once a week. This is established in a joint study by the Spanish Society of Dietetics and Food Sciences (SEDCA) and the Confederation of Consumers and Users (CECU). Eroski Consumer cites the results of this research in an article on the truths and lies of frozen foods in which it demystifies commonplaces such as the loss of quality compared to fresh foods.
Among the factors that have influenced the increased consumption of frozen foods is the change in eating habits in a society conditioned by lack of time. The convenience of frozen foods and their lower cost have also contributed to their widespread use. However, these are not the only advantages of these foods, with a whole decalogue of virtues:
Increased safety and hygiene 2.
Freezing keeps food safe from bacteria, parasites and microorganisms.
2. Less food degradation
In addition to keeping pathogens at bay, preventing their proliferation, freezing slows down the natural degradation process of food, preventing it from losing its properties. This brings us to the next point.
3. Intact properties
Despite the widespread and erroneous myth that frozen foods do not have the same properties as fresh foods, modern freezing techniques allow preserving their freshness and nutritional values intact. Once thawed, products maintain their nutrients, texture, appearance and flavor. To make this possible, it is not only the freezing process and technique used that is vital. Strict control of the cold chain is also necessary to prevent it from breaking. In Apollo Seafood we bet on state-of-the-art technology in the freezing industry that allows us to guarantee these aspects, achieving maximum quality in the product.
4. 100% usable
As in the case of pork, of which, according to the popular saying, even the pig’s feet are used, frozen products are 100% usable, since they come clean and ready to be prepared or consumed once thawed. This is not the case, however, when buying, for example, natural fish, of which between 30 and 40% of the amount purchased is discarded, as ABC warns in this article on the benefits of frozen products. the benefits of frozen products.
5. Saving money
The price of frozen products is generally cheaper than fresh products, which allows you to spend less on your shopping basket. The lower amount is explained in that the harvesting of the products is carried out in times of greater supply, which saves costs and makes possible a lower price.
6. Greater convenience
As we have already mentioned, frozen foods are marketed clean and ready to cook or serve, which facilitates their use.
7. Easy preparation.
Among the many advantages of frozen foods is their easy preparation, which saves time on the stove. Some preparations need no more than defrosting, dressing and serving.
8. Availability and easy storage
Easy storage in the freezer makes it possible to have any variety of product available all year round, without the need for them to be in season.
9. Long shelf life
Freezing allows food to be kept in the same state for months, extending its shelf life.
10. Allies in diets
Dr. Jessica Bartfield, specialist in nutrition and weight control at Loyola University Health System in Maywood (Illinois), argues that frozen foods help control the portions consumed. Therefore, they can be a good ally when it comes to weight loss diets. Although it is necessary to limit its affirmation to low-calorie frozen foods, the truth is that food variety, quantity control and transparency in the calories consumed, thanks to labeling, are assured.
