Why does every use shock freezing and how does it work?

Why does every use flash freezing and how does it work?

What is flash freezing?

Flash freezing rapidly chills food to minus 40 degrees within a very short time. This quick preservation technique protects plant cells by stopping cellular metabolism and the growth of microorganisms. As a result, not only are important nutrients preserved, but also taste and texture — and the food itself stays fresher for longer.

Why flash freeze?

For our bowls, all our plant-based ingredients are washed, chopped and briefly blanched directly after harvesting. In the next step, they are then chilled to the optimal temperature (approx. -40 degrees) within just a few minutes. This means our products reach your plate harvest-fresh and at their best quality.

Did you know?

Frozen vegetables (and fruit) often have a reputation for being second-class food. But did you know that frozen vegetables are on average significantly richer in nutrients than "fresh" vegetables from the supermarket? By the time you buy them in the shop, they've already been through several days — often even several weeks — of transport and storage, losing a considerable portion of their natural nutrients along the way.

You can find more information on this topic here.