Why does every use shock freezing and how does it work?Updated 25 days ago

What is shock freezing?

Shock freezing is a process in which food is cooled to minus 40 degrees Celsius within a very short time. This rapid preservation method protects plant cells by stopping cell metabolism and the growth of microorganisms. As a result, important nutrients, taste, and texture are optimally preserved, and the food remains shelf stable for longer.

Why shock frozen?

For our bowls, all plant based ingredients are washed and cut immediately after harvest. In the next step, they are cooled down to the optimal temperature of around minus 40 degrees Celsius within just a few minutes. This ensures that our products reach your plate harvest fresh and with the best possible 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 more nutrient rich than “fresh” vegetables from the supermarket? By the time fresh produce reaches the store, it has often already spent several days or even weeks in transport and storage, during which it loses a large share of its natural nutrients. For example, carrots contain only around 20 percent of their vitamin C one week after harvest. Carrots that are shock frozen immediately after harvest perform significantly better in comparison.

You can find more information on this topic here.

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