Myth Busters

Vitamins such as vitamin C are far better retained across frozen storage versus ambient and chilled storage; for example frozen peas retain 30% more vitamin C than ‘fresh’ equivalent after 7 days.

Most frozen foods use freezing as a natural preservative, no additives needed!

Frozen foods are often frozen at peak ripeness, locking in nutrients better than some “fresh” items.

There are lots of very healthy, frozen whole-food options, from quinoa bowls to vegetables to lean proteins.

Frozen fruits and vegetables are often frozen shortly after harvest, preserving nutrients better than “fresh” produce that may have been in transit or storage for days or weeks.

Freezing locks in most nutrients. Water-soluble vitamins like vitamin C may degrade slightly, but overall nutritional loss is minimal.

Frozen fruits and vegetables are often picked at peak ripeness and flash-frozen, which can make them equal or even superior in quality to off-season fresh produce.

Flavour loss is minimal with proper freezing techniques. In many cases, well-frozen produce or meals taste just as good, especially when cooked properly.