Frozen Foods Are The New Hot

Frozen Foods Are The New Hot

July 8, 2021 Gubba Group

To start off with stating a fact – The Earth may be facing global warming, but we’re in a new ice age – at least when it comes to frozen foods. Not only frozen foods are made with real ingredients, but also they are made with high quality ingredients.

Why we freeze food –

The sole intention of freezing food is to ensure a reduction in the speed of decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species.

How we freeze food –

The entire process of freezing is divided into 3 stages –

  1. Pre-treatment.
  2. Freezing.
  3. Frozen storage.

Let us understand what happens in each stage –

  1. Pre-treatment – This process in first comes in the first stage. The agenda behind this step is to maintain the quality and safety of frozen food. Depending upon the type of food that one is to preserve, various methodologies available can be used. To name a few – blanching, heat treatments, dipping treatments, and cryoprotection. However, what is noteworthy is the fact that new tools and technologies are constantly introduced and updated to emphasis the quality and reduce the cost.
  • Freezing – This process can be achieved majorly by 2 most common and popular methods.
  1. Mechanical freezing – This is a standard and the most traditional method of freezing involving a mechanical refrigeration cycle by using the most common refrigerants like ammonia or carbon dioxide. It is most often used for high volume production of both raw and finished goods.  It is expensive, requires huge capital investments, and however is still opted for because of its efficiency.
  • Cryogenic freezing – This is a newer methodology in which there is an involvement of spraying or immersing the food directly with liquid nitrogen or carbon dioxide. The product is frozen almost instantly, while the refrigerant is lost to the atmosphere. Cryogenic freezing is most often used for individual quick frozen (IQF) products, such as individual chicken wings, frozen peas, or other bulk packaged food items where it is integral to maintain individual pieces.
  • Frozen Storage – This is the last and the most important stage of the process. Food is a sensitive subject and must be taken utmost care of. Slightest of tampering in the temperature and relative humidity may cause huge, irreplaceable loss. Packaging however plays a very important role, in which we need to consider –

Customer appeal

Food safety

Tamper resistance

Leak resistance



Facilitation of rapid freezing

Resistance to -40°F temperatures




It was in 1924 that humans were first acquainted with what we call now as frozen foods, today in 2021, we have the frozen food industry valued at USD 244.3 billion, and we have been having a compound growth rate of 16%-17% since the last 5 years.

Considering the past two years of covid and the lockdown, it is safe to say that Frozen meals weren’t a side-show success of the pandemic – they were the main event. The greatest attribute of frozen foods is their convenience. Ofcourse, the kind of variety they offer is a cherry on the top – from pot stickers and fried rice, to lasagna, to taquitos, to French fries, to parathas to comforting macaroni and cheese and power bowls full of whole grains, veggies, and lean meats…they’ve got it all.

No compromise on safety

The frozen food industry has set some of the highest food safety standards. Manufacturers need to acquire equipment and electrical systems that are designed to withstand any dust in the environment and aggressive wet cleaning both internally and externally.

Hence, with the above being said, we understand that it has always been scientifically safe to consume the frozen food.

About the author

Gubba Group:

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