In our busy lives, where we hardly have time to prepare full-fledged meals after a tiring day at work, we heavily rely on frozen food to get by. After all, it is so much better than spending hours cooking or going to bed hungry. But then strikes the belief that these food items inherently contain preservatives. It has perpetuated a misconception that casts doubt on the food industry. However, this notion does not hold true for all frozen foods. Many of these items are entirely free of added preservatives. They completely defy the assumption that freezing necessitates the use of chemical additives.
Changing The Narrative On Preservatives In Frozen Food
This myth has given rise to several misconceptions, influencing people’s perceptions of their nutritional value, taste, and overall quality. However, the introduction of Individual Quick Freezing (IQF) technology has significantly challenged this belief. It has revolutionised the production, preservation, and consumption of frozen foods.
Chef Rakhee Vaswani, a culinary expert, emphasises, “The culinary sector has also been significantly impacted by IQF technology, which gives chefs access to high-quality, nutritious, and versatile ingredients that simplify cooking processes and elevate the overall dining experience. It is a valuable tool for food manufacturers who want to produce high-quality frozen foods that taste great and stay fresh, and for chefs like me who prioritise sustainability.”
IQF’s Role In Transforming Stereotypes
The emergence of IQF technology challenges the misconceptions surrounding preservatives in frozen foods. This technology allows for a more natural and efficient preservation process, maintaining the nutritional integrity and quality of food. Master Chef Ajay Chopra concurs, noting that frozen foods are perceived as less nutritious than fresh foods. However, he highlights that IQF technology has changed this perception.
He adds, “While fresh food offers the allure of immediate consumption, frozen food provides the convenience of longer storage, reduced waste, and often comparable nutritional value. We have observed how IQF technology has been a gold standard for freezing food as it allows food to be frozen quickly and evenly.”
This technology allows for a more natural and efficient preservation process, maintaining the nutritional integrity and quality of frozen foods. The insights from experienced chefs highlight that freezing, when done right through methods like IQF, is not only a preservation method but also a way to enhance taste, texture, and the overall experience.
This technology underscores the commitment to offering high-quality, convenient, and nutritious frozen options that defy myths.
Cover Image Courtesy: Canva