Category: Applications

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 your food production plant, if freezing is on your agenda, it’s time to consider cryogenics.   What is cryogenic food freezing? Mechanical freezers have long been the traditional choice for industrial scale freezing. For many – particularly larger manufacturers operating at a constant rate, they have their benefits. But for a large segment 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, not any longer. Advances in technology have now developed freezing into a precise science. Just like the eskimos developed 50 words for snow, we may need to broaden our understanding of what ‘frozen’ really means. Cryogenic Freezing When a cryogenic agent such as liquid nitrogen evaporates, it absorbs heat as it...

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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 also enjoying a surge in popularity. What’s the connection? Health and convenience. The meal-prep trend People still lead busy lives but now want more for themselves and their families than oven-ready food. The potential to customise cooking through short cuts like prepared vegetables and herb/spice mixes is changing eating habits, while easing...

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