Top 5 Frozen Food Myths

You get home late from work and realize it’s just another day of frozen meals—you feel bad about it since you’ve heard all those frozen food myths. But it’s actually not a bad idea at all to eat more frozen foods! In fact, a recent survey shows that about 55% of Americans bought an additional freezer for extra frozen food. A majority of the people surveyed say they freeze so much food that they even end up forgetting what’s inside the freezer.

Freezing surplus food at home comes with a lot of benefits. For instance, it’s convenient and time-saving for busy families that cannot go to grocery stores every day. It also reduces waste, as people eat dish by dish, saving money. Most importantly, you can buy frozen food and keep it fresh and ready to use for a long time. 

But despite these numerous benefits, there are a lot of myths about freezing food. This article debunks the top 5 frozen food myths. 

1. Fresh Foods are More Nutritious than Frozen Foods

   A common misconception about frozen produce, such as vegetables and fruits is that they are less nutritious, when compared to fresh options. Well, the truth is that frozen fruit is just as nutritious as fresh, sometimes even more so. Typically, fresh produce has the highest nutrition at the time of harvest. Fruits start losing nutrients once they are off the tree, bush or vine—their primary source of nutrients.

   Once harvested, the fruit or vegetable will continue to break down its nutrients to keep its cells fresh and alive. Some of the vulnerable nutrients at this stage include ascorbic acid or vitamin C. The longer the produce stays on the shelf, the more it loses vitamin C, a vital nutrient for reducing cholesterol levels and protecting the body cells against free radicals.  

   On the other hand, food in the freezer (like frozen fruits or vegetables) experiences slowed nutrient degradation. A former University of California researcher found that spinach loses 100% of its vitamin C content if shelved at room temperature for seven days. The same spinach can lose up to 75% of vitamin C nutrients when refrigerated.

2. Frozen Foods are High in Sodium

   Sodium is an essential nutrient occurring naturally in most foods.  It helps with homeostatic processes, regulating body water levels for optimal performance. Many Americans consume a lot of sodium unknowingly, but all of it is definitely not from frozen foods. In fact, the CDC notes that nearly 70% of sodium consumed by Americans comes from restaurants and processed foods. Processors usually add sodium to packaged foods as a preservative or to retain flavor. 

   Alternative food preservation methods, such as freezing, don’t require the use of sodium to extend shelf life. Moreover, some foods ideal for freezing, such as vegetables, don’t contain sodium additives. Thus, stocking these foods translates to more healthy frozen dinners as opposed to canned or processed foods.

   All the same, some frozen meals might contain sodium. It will help if you’re a little bit choosy, especially if you’re into refreezing highly processed foods. Go for frozen entrees that feature less than 600 milligrams of sodium. Even better, you can take a hiatus on processed foods from time to time.

3. Frozen Foods Always Expire

   Of course, every food has an expiration date listed. However, the US Food and Drug Administration (FDA) notes that frozen foods remain in consumable condition indefinitely when you store them continuously at 0° F. This is what experts refer to as absolute cooling. You need to maintain that environment temperature continuously without a lapse, otherwise, the food might spoil.

   Also, loosely packed food in a freezer bag will likely spoil sooner. If you intend to keep a portion of food for a relatively long period, say five years, you’ll need to flash freeze it. Flash freezing entails freezing foods relatively fast by storing them in extremely low temperatures.  This technique prevents ice crystals from forming on the food’s surface. In the case of fruits, it can prevent the food’s skin from getting damaged.

   When stocking your freezer, check out these cold food storage guidelines to understand the freshness guidelines for different frozen foods. This will help you store food perfectly without sacrificing taste and flavor.  

4. Freezing Food Kills Bacteria

   This is the biggest misconception of all the frozen food myths. It’s nearly impossible to kill the bacteria in or on food just by freezing it. Just like extremely cold water, a freezing environment inactivates any bacteria inside the food. It also inactivates other microorganisms, such as microbes, yeast, and mold. However, these microorganisms reactivate once you thaw food.  

   In other words, the bacteria present in your food before you freeze it will still live until the day you bring the food out. Even worse, the bacteria can multiply pretty quickly under certain conditions, such as temperatures above 40° F. That’s why you would want to wash fruits and vegetables thoroughly before freezing them. 

5. You Cannot Refreeze Thawed Food

   Although this can be true to some extent, it’s not always right. You can still refreeze thawed food, whether raw or cooked, but you will sacrifice texture when refreezing. Thawing gets rid of the moisture keeping the food cells fresh and in their original shape.

   Experts warn against refreezing thawed food if left at room temperature for more than two hours. For meat, whether cooked or raw, doing this can significantly affect taste and color. It can also cause odors or increased oxidation.  

Freezing Foods is Healthy and Cost-Effective

You don’t have to stress over rushing to the convenience store daily to get processed foods when you can store frozen foods in bulk without compromising taste, flavor, and quality. Moreover, contrary to common frozen food myths, freezing doesn’t compromise food safety as frozen food can last up to 5 years or even longer. SunLeaf is your go-to company for plant-based ingredient cold chain and storage, from sourcing to delivery. Contact us today to learn how we can find, freeze, store, and ship the freshest ingredients available for your restaurant or business.

You don’t have to stress over rushing to the convenience store daily to get processed foods when you can store frozen foods in bulk without compromising taste, flavor, and quality. Moreover, contrary to common frozen food myths, freezing doesn’t compromise food safety as frozen food can last up to 5 years or even longer. SunLeaf is your go-to company for plant-based ingredient cold chain and storage, from sourcing to delivery. Contact us today to learn how we can find, freeze, store, and ship the freshest ingredients available for your restaurant or business.