By A Mystery Man Writer
Chilled vs. frozen. It’s a conflict that’s been raging since 1917, when Mr Birdseye froze his first fish. A century on, frozen foods continue to fight against chilled for market share, with 2015 sales showing steady year-on-year growth. But as younger consumers show themselves to be increasingly health-conscious, refrigerated ‘fresh’ foods are once more increasing in popularity. One-fifth of consumers see refrigerated foods as healthier and more natural than frozen alternatives. In the food industry, freezing usually refers to deep freezing, or lowering the temperature of product below -18°C. In contrast, chilling refers to the rapid cooling of a food product from its manufacturing temperature down to refrigerated or cold temperatures, usually from 1 to 4°C. Fresh is best and chilled at 1-4C, unless frozen is available. That's right: frozen food is just as—and in some cases more—nutritious than fresh
Cold Fresh Meat Packaging Bags PA/PE Shrink Film PVDC Shrink Film and Bags - China Packaging Bag, Plastic Bag
Demand for premium Australian beef exports remains strong in the Middle East
Your Ultimate Guide To Barbecuing Meats - Aussie Meat
Your Trusted Supplier for Premium Meat and Poultry Sourcing
Freezing, Thawing & Reheating
How to Pack a Cooler like a Pro - Fresh Off The Grid
Classic Meat Pie recipe with step-by-step photos
How to Thaw Meat Fast
Singapore to expect more supplies of chilled and frozen chicken from Australia and Thailand, says sustainability minister