Fictions
Freezing and flash freezing are synonymous.Fact : The meaning of these two terms differs slightly. Flash freezing consists of freezing a food product very rapidly at a very low temperature (-35º C) to preserve it. The product is also kept at a low temperature (-18º C) until it is sold. Regular freezing, on the other hand, is a procedure that freezes the food more slowly. It causes large crystals to form which can damage the food’s organoleptic qualities – i.e., those perceived by taste, touch, smell and even sight.
Fact : Because they are picked at full ripeness, and because only a few hours transpire between harvest and processing, flash-frozen and canned vegetables preserve an optimal and consistent nutritional value. On the other hand, the nutritional value of out-of-season fresh vegetables deteriorates after they have been hastily picked, and transported and stored for long periods of time.
Fact : Refreezing thawed food is not recommended. When food is flash frozen, cold merely inactivates – not interrupts – the activity of the enzymes and micro-organisms responsible for its natural deterioration. After a first freezing, food will contain less bacteria, but when it thaws, the bacteria will awaken and multiply much more rapidly.
Fact : Once a can is opened with food inside, the metal can corrode. In small doses, this is not dangerous, but the food’s colour and flavour can alter. Transferring food into a container and then refrigerating it is preferable.
Fact : Nothing could be further than the truth! Seeds are carefully selected in the name of offering the most flavourful crops, and, once grown, the vegetables are picked at their full ripeness..
Fact: If the cold chain is respected – meaning that a temperature of -18o C is maintained throughout every stage of transportation between the factory and the consumer – the taste of the processed vegetables remains intact.
