Copyright © 2020 Food Research Lab. All rights reserved 1

Frozen Convenience Foods for New Product Development in Food Industries

Dr. Nancy Agnes, Head,

Technical Operations, FoodResearchLab

info@foodresearchlab.com

In-Brief

Frozen foods are not a new concept, but

customers do not prefer these foods always

and so nutritionists in food product

development in industries. Frozen foods

are much more than box dinners of our

assumptions. They are suitable for health

and the economy as well as in food

industries development. Food research lab

explores about frozen foods debunking

common myths and mentioning their

benefits.

Keywords: Food product development in

industries, food industries development, the

new recipe in food industries, food

development recipes, recipe development

consultant, food development from

technology, food industrial development,

recipe development services, food product

development, food product industries,

recipe making consultants, recipe

development processes, recipe development,

standardized recipes

I. FROZEN FOOD

Frozen foods are foods that undergo freezing

and preservation until it is used. The

freezing process induces decomposition by

turning moisture into ice and controlling

bacterial growth with the new recipe in food

industries. Freezing is an everyday work

throughout households and the food

production industries. Freezing tends

slightly lower at home; the food industry

tends to use quick production. Despite many

advances in freezing technology for food,

people tend to belive those myths about the

nature of frozen foods.there are many

benefits and a few tales are as follows,

II. BENEFITS OF FROZEN FOODS

There are many benefits from frozen foods,

including convenience and freshness.

Significantly, Frozen foods can cut down on

food waste and grocery costs, too.

Convenience

Frozen foods are always convenient and

timesaver from groceries shopping, meal

preparation, and kitchen cleaning processes.

Frozen food comes provides time-saving

varieties, like peeled and cut vegetables,

meat trimming, and steam and

microwavable utensils. Minimal effort is

required for preparing frozen foods.

Customers get ample time to donate,

responsibilities, and thanks to frozen meals.

Freshness

Another mandatory benefit is that frozen

food remains the freshest! Almost all the

frozen foods essentially stop spoilage during

their peak ripeness. It Produces, flash-

frozen within just a few short hours

following harvest and locks vitamins and

minerals whilst preserving taste with new

food product development

Healthy and nutritious

Frozen foods are not healthier alone but also

more nutritious than fresh products by recipe

development consultants. Produce is

generally flash-frozen during peak ripeness,

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locking in, withholding their nutrient

content. The principle holds when frozen

foods have high nutrient value when

compared to fresh produce during prolonged

transportation and storage at grocery stores

with the help of food development from

technology

Flexibility

Frozen meal flexibility helps to reduce the

risk of the flavour of burnout, that ultimately

leads to less healthful toxins. Providing high

nutritious, frozen foods are ready for use not

only reduces the risk of continuous evenings

out for dinners but also helps individuals

achieve their health goals by challenging the

food product industries

Longer shelf life

Frozen foods will have a much longer shelf-

life than the fresh products. Preserving foods

allows individuals to enjoy foods that may

not be in season throughout all times of the

year. It primarily gives true for seasonal

fruits, vegetables, and fish with standardized

recipes

Budget-friendly

Choosing more nutritious foods over

convenience products is the mandatory

things in all the products, especially in food.

Although selecting organic sources will take

a harder beating, frozen foods can become

waist and budget-friendly. Preservation of

foods also reduces the risk of food and

money away.

Reduce food waste

The American Frozen Food Institute states

that around 40 per cent of all food produced

in the U.S. was not consumed that is equal

to nearly $162 billion worth of food waste

per year. Frozen food may be a solution for

this food waste, hunger, and ensure overall

food safety. Many studies suggest that food

waste may be reduced by six-fold when

comparing frozen with fresh foods!

III. MYTHS

1: Frozen vegetables are less nutritious

veggies.

Customers often presume fresh foods,

mainly process, a healthy choice. There is

ongoing research that supports debunk this

frozen food myth. Many studies compared

the nutrient status of vitamin C, folate in

fresh, frosty, produce. These produce

formed "fresh-stored" more than "fresh-

stored" outperformed frozen. Another few

studies found overall vitamin content of

frozen commodities was comparable to and

occasionally higher than that of their fresh

counterparts.

2: Frozen foods are not fresh.

"Fresh" food may be a suggestion, but

frozen should not be similar to unfresh.

Fresh produce naturally ripens throughout

transportation, that causes to lose moisture,

susceptible to spoilage, and deduce the

nutritional value. If considering the stages of

seafood, from caught in remote locations of

the sea to being sold at the market, it gets

spoiling slowly. While frozen food produce

is harvested at its most ripen stage and

rapidly frozen to preserve its freshness and

the nutritional value. These kinds of seafood

will freeze within hours after catching,

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holding its flavour and nutritional value until

cooking.

3: Frozen meals can be eco-friendly.

Frozen food can reduce the amount of food

spoilage that is going to be a waste. It can be

divided into the correct sizes, in single

servings, and can last as much as more

extended than a few days. Food

manufacturers often use safe packages to

transport meals.

4: Frozen foods contain unhealthy and

unwanted ingredients and preservatives.

Customers might be imagining about the

ingredients of the frozen food like (added

sugar, saturated fat, sodium, and other

unnecessary additives and preservatives).

But some frozen foods contain unwanted

elements, like unfrozen foods, most are

packaged and prepared in their most natural

form. Since these foods often use flash-

frozen technology, the need for

preservations can not be a significant

consideration

IV. CONCLUSION

It is essential to understand in choosing

healthy frozen foods to maximize these

benefits, But with so many choices

available, ensuring healthy frozen food is

not as simple as limiting ice cream, pizza,

etc. the food you have. Also, make use of

healthy frozen meals delivered directly to

you.food research lab turns to be your eye-

opener about the knowledge of frozen foods.

REFERENCES

1. Jackson, P., Brembeck, H., Everts, J., Fuentes,

M., Halkier, B., Hertz, F. D., ... & Wenzl, C.

(2018). A Short History of Convenience Food.

In Reframing Convenience Food (pp. 15-38).

Palgrave Macmillan, Cham.

2. Rankin, R., & Mintu-Wimsatt, A. (2017).

Challenges in Introducing New Products: A Case

Study on the New Product Development

Process. e-Journal of Business Education and

Scholarship of Teaching, 11(2), 95-101.

3. Saleem, M. A., Wasaya, A., & Zahra, S. (2017).

Determinants of frozen food purchase intentions:

Insights from a developing country. Indian

Journal of Marketing, 47(7), 47-59.