Can Manufacturers Institute’s Post

🌟 Why Frozen Food is a Smart Choice 🌟 In the dynamic world of food distribution, the debate between fresh and frozen food often takes center stage. Frozen food offers several compelling benefits that might get overlooked. Hence, here we are listing down why frozen food might just be the better option for your kitchen and business: 1. Nutritional Value 🥦 Contrary to popular belief, frozen foods can be more nutritious than their fresh counterparts. Frozen vegetables and fruits are typically picked at their peak ripeness and frozen immediately, locking in their vitamins and minerals. This means you can enjoy nutrient-rich meals all year round. 2. Extended Shelf Life 📅 One of the most significant advantages of frozen food is its extended shelf life. Fresh produce can spoil quickly, leading to waste and higher costs. Frozen food, however, can be stored for months without compromising on quality, allowing for better inventory management. 3. Convenience 🍽️ Frozen foods offer unparalleled convenience. Pre-cut, pre-cooked, and ready-to-eat options save valuable time in the kitchen. This is especially beneficial for busy hotel chefs, purchase managers, and caterers who need to prepare large quantities of food efficiently. 4. Cost-Effective 💰 Buying frozen food can be more economical. It offers the ability to buy in bulk and store for longer periods which then helps in managing budgets more effectively. 5. Consistency and Quality 🌟 Frozen foods maintain a consistent quality. With fresh produce, the quality can vary depending on the season and supply chain factors. Freezing preserves the taste, texture, and appearance, ensuring you get the same high-quality product every time. 6. Reduced Food Waste ♻️ By opting for frozen food, you significantly reduce food waste. The extended shelf life means less food is thrown away, contributing to a more sustainable and environmentally-friendly kitchen. Incorporating frozen foods into your menu can enhance the efficiency, quality, and sustainability of your culinary operations. As a distributor of premium frozen food products in Delhi NCR, we are committed to providing top-notch solutions that meet your needs. 🌐 Tushar & Co. - Delivering Freshness in Every Freeze #FrozenFood #FoodDistribution #Sustainability #CulinaryEfficiency #FoodIndustry #FreshnessPreserved #NutrientRich #ZeroWaste #ConvenientCooking #QualityIngredients #KitchenEfficiency #SmartChoice

🍳 Do You Know What’s Really in Your Breakfast Scramble? 🥓 Mornings are busy, and grabbing a quick, frozen breakfast scramble can seem like the easiest option. Time to stop to think about how processed your favorite breakfast bowl might be! In our latest article, we dive deep into frozen breakfast scrambles and bowls, ranking them in terms of processing. From ingredient lists packed with additives to those that keep things simple and clean, we’ve evaluated them all using our WISEcode Processed Food Decoder. Our tool helps you understand exactly what you're putting into your body by breaking down foods.🔍 🧐 Curious where your favorite breakfast scramble ranks? Check out our full list and see how they measure up! 📲 Read the article now and take control of your mornings with smarter, more informed food choices. 👉 https://lnkd.in/geYq6He7 #WISEcode #ProcessedFoodDecoder #FrozenFoods #BreakfastScrambles #EatSmart

The Prepper's Ultimate Food-Storage Guide: Your Complete Resource to Create a Long-Term, Lifesaving Supply of Nutritious, Shelf-Stable Meals, Snacks, and More

As champions of premium loose, frozen food at Fieldfare we were delighted to be included in this Speciality Food article about the rise of premium, frozen food. It points out how a premium frozen offer can ✅ so many boxes & meet the needs of shoppers within independent retailers...   👩👩👦👦 Changing meal dynamics – whilst households might eat together, not everyone wants to eat the same thing and frozen = choice 😋 Attitudes to frozen food are changing – it’s not just value fish fingers and peas but quality, delicious meals ⏳ Family time is precious – although families might be time-poor they still want delicious food which delivers on value and taste 🏆 Product innovation – brands are responding to current tastes and trends, ensuring that the frozen aisle isn’t being left behind.   Does your frozen offer meet those needs?? Or do you feel that you'd benefit from a premium loose, frozen food in your #farmshop #gardencentre or #independentretail business? If you want to join our frozen revolution and own the coolest buffet in town, let me know in the comments 👇

We’re excited to share that our Managing Director, Robert Morris, has contributed his expertise to a recent article in The Sun online. In the article, “How to Store Fresh Fruit & Veg for Maximum Freshness,” Robert provides valuable insights into proper food storage practices. His expert advice helps readers understand the best ways to keep their produce fresh and safe, ensuring both quality and longevity. Dive into the article to learn more about effective food storage techniques and how to optimise fridge freshness. #FoodSafety #ExpertAdvice #TheSun #FoodStorage #Freshness

This ₹167 billion frozen food industry today was non-existent two decades back in India. We started our journey in this industry 4 years back. And today, at GOELD we serve frozen foods across varieties like gravies, snacks, and breads. Let’s understand how this market came into existence with a timeline story: Our story starts with Clarence Birdseye. In the 1920s, he watched how people in very cold places froze fish super fast and came up with a machine that could freeze food quickly. Yeah, we’re going to go through the history of the frozen food industry and how it has evolved over the years. Back to the story, During World War II, frozen food suddenly became popular because there wasn't enough metal to make cans for food! > By the 1950s, TV dinners became a thing where families could eat dinner and watch TV at the same time. > In the 1970s microwaves came into being, making it even easier to heat up frozen meals. > In the 1980s, frozen yogurt shops were everywhere and the 1990s saw fancy frozen dinners hit the shelves. > Early 2000s Organic frozen foods arrived and then they had both convenience and natural ingredients together. > In the late 2010s, frozen meal prep became a thing. And then came COVID-19 in 2020, when our freezers became saviors during lockdowns. > Fast forward to 2024, frozen food has become a rage. From plant-based frozen foods to fruit juices to crazy ice cream flavors, it has become a billion-dollar industry. And from ancient ice houses to smart freezers, frozen food has come a long way. It's not just about keeping things cold anymore – it's about having yummy, healthy, and exciting food ready in seconds. What's your favorite frozen food? Let us know in the comments! #frozenfoods

Hello guys 👋🏾 Let's meet Sarah, a passionate home cook with a penchant for fresh ingredients. One day, she excitedly bought a bounty of fruits and veggies, envisioning vibrant meals for the week ahead. But as the days passed, her once-perfect produce wilted and spoiled before she could enjoy them all. Frustrated, she realized she lacked an understanding of shelf life. Shelf life isn't just about a date stamped on a package; it's a dynamic journey that affects taste, safety, and nutrition. Like Sarah's veggies, fresh foods have shorter shelf lives due to their natural composition. But with proper storage techniques, such as refrigeration or freezing, shelf life can be extended, preserving quality and flavour. Processed foods, on the other hand, often last longer thanks to modern preservation methods and advance packaging. However, even they have their limits. Exposure to air, light, and moisture can accelerate spoilage, reminding us that vigilance is key. Understanding shelf life isn't just for chefs; it's a life skill that empowers us to reduce food waste and make informed choices. Sarah's journey from wilted greens to savvy shopper underscores the importance of knowing how to make our groceries last, ensuring every meal is a fresh delight. Check the comment section to see the summary of shelf life - feel free to add your thoughts regarding the subject topic 👏🏾 Cheers 🥂

March is National Frozen Food Month, reminding Americans to think about the freezer aisle in a fresh way. At AWG, center store frozen foods represent nearly $2 billion in members' retail sales and continue to deliver year over year growth for members. Some of America’s favorite, most versatile foods can be found in the frozen food aisle, including options for every lifestyle and every food occasion. There are so many innovative products and ethnic cuisines to explore. Frozen foods also offer great value, from ready-to-cook meals to ingredients and produce that leave nothing to waste. Here are some frozen food facts you might not know: Frozen foods are picked at the peak of ripeness and flash frozen, sometimes right on the field, locking in all the beneficial nutrients and keeping them in their perfect, just-picked state. Frozen fruits and vegetables are equally nutritious as their fresh and canned counterparts. Freezing acts as a natural preservative, so many of your favorite frozen foods contain no preservatives. Frozen foods are consistently priced year-round. You are paying for 100% edible food — no stalks, seeds or rinds. And many frozen foods are perfectly-portioned so there’s no waste. Frozen foods last much longer than their fresh counterparts. You can use just what you need and put the rest back in the freezer for next time — wasting less food and saving you money. AWG has a dedicated team of category managers focused on providing market driving insights in the frozen foods categories. Interested in learning more about frozen foods at AWG? Visit our website: https://lnkd.in/eH9qsTzc

Food businesses can make convenient food healthier. To support businesses in Scotland to make that happen the Food and Drink Federation Scotland have a project entitled #Reformul8 that aims to support businesses to do exactly that. Well done to those producers who are taking on the challenge of making convenience food healthy and working with FDF to make food better. I spoke with Ruth Watson to discuss some of the challenges of eating healthily when time is short and life is busy. Ready made and take away food is always going to be there in those times - for some families with less than ideal kitchen facilities and storage, these convenience foods can be the standard fare. Food manufacturers tweaking their products even just a little can make a huge difference. With good labeling to help, their customers can easily choose better options especially between like for like products. Choosing the best we can within categories can help to show the market that we want better. What customers buy tells businesses what to do more of. Oven chips that have the skin on. Pasta with extra fibre. Lower salt. Pizza with less processed meat on top and more veg. Less saturated fat. Higher fibre and lower sugar. Reformulation doesn't need to take every product into the "reduced" or "healthy option" or "low". We actually need a general shift across the board, not making the gap between "healthier" products and "standard" products wider. And reformulation should happen across price categories too. Let's make the norm better. Let's make better be accessible for all. #conveniencecanbehealthy #foodmakersreformulate #smallchangesaccumulate #reformul8