Applications

The appliance of freezing science

Question: Is frozen food preparation an art or a science? It can take a flash of creative inspiration to produce a wonderful new flavour or dish. But to reproduce it, thousands of times over, and keep it fresh to enjoy months later – well, that’s a real science. BOC...

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Food freezing – have you considered cryogenics?

Are you a growing food producer? Using a standard freezer but thinking of scaling up to a commercial solution? Perhaps you’re a serious player in the frozen food sector – but issues with your current freezing set up are bottlenecking production? Whatever the size of...

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The many meanings of ‘frozen’

Ask someone how they want their food frozen and you may get a blank look. “Err, cold please. Very cold?”, is a likely reply. Because being frozen is just, well, being frozen, isn’t it? You stick something in a freezer box and wait until it freezes, solid. Actually,...

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The growing appetite for frozen fresh ingredients

Here’s a tip. Keep your eye on sweet potatoes. Prepared and frozen, that is. Their sales have risen 120% in just 12 months, according to the British Frozen Food Federation (BFFF). Frozen fruit purchases are growing at 35% a year and diced onions for the freezer are...

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