Clarence Birdseye is credited with inventing the “Quick Freezing Method” in 1924, which has never been more prevalent in the food industry than it is today.

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Frozen vegetables preserve its nutritional value throughout the production process, from the time it is harvested, immediately frozen and then cooked.

 

Frozen foods are known to be safe and healthy, as it does not require preservatives or additives to retain its shelf-life.

At present, many countries are experiencing a shortage of fresh vegetation due to a number of factors, such as: water scarcity and unfavourable climatic conditions.

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In such countries, quick-frozen vegetables are in high demand. The freezing process also retains the natural taste, colour and texture – providing a viable solution for long-term storage, production and consumption of these goods with minimal processing required.

 

The freshly cleaned and cut vegetables are then frozen at -18°C at core at the correct speed and then stored (up to a period of 2 years) at appropriate temperature.

 

GLOBALSOL is your Partner to choose the best freezing solution dedicated to the vegetable to process: pre-cooler to store fresh products in dedicated cold rooms or blast freezers to prepare them for a long conservation in negative cold rooms.

 

For big productions GLOBALSOL is your Partner to design and supply spiral tunnels complete with blast freezing unit and insulated cabinet to guarantee the maximum production rate, efficiency and reliability.

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The rising demand for a flexible, convenient and cost-effective approach to cooking has diverted many to rely on the latest frozen vegetable concept to fulfil the nutritional meal value in day-to-day living.

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The global market for frozen vegetables is projected to reach 20 million tons worldwide by 2020.

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Thanks, GLOBALSOL