Freshness

• Foods designed for the freezer are selected at peak of nutrition and flavor, quickly processed and frozen before any deterioration in quality.

Nutrition

• Freezing saves vitamins and nutrients that are often lost when foods are only refrigerated.
• Rapid-freezing maintains nutritional qualities without chemical preservatives.
• Package labels clearly state ingredient/nutrient content.

Food Safety

• Explicit cooking directions are on the package, leaving no room for error and undercooked food.
• Less chance for cross contamination in the preparation process.
• Freezing reduces the temperature of food to the point where bacteria cannot grow, enzymes have low reaction rates and chemical reactions are severely restricted.

Portion Control

• Individually frozen serving sizes save time and labor.
• 100% usable product.
• Allows for more cook-to-order preparation.
• Reduces worry about product forecasting.

Quality/Consistency

• High standards of quality.
• Consistency and uniformity.
• Provides the best quality and flexibility within the framework of a limited menu and fast ticket times.

Taste

• "Just picked" flavor is locked in.
• Some of the world's greatest chefs develop recipes for frozen foods.

Convenience

• Easy to prepare and serve.
• No prep time means lower labor/food costs.

Waste-free

• Prepare only what is needed - store the rest.
• Avoid losses from shrinkage, spoilage, and dehydration.
• 100% usable.

Availability

• Never out of season - available anytime, anywhere.

Value

• Price stable.
• Purchase only what is needed.
• Longer storage time than fresh offers maximum flexibility.
• Can offer more menu options than the skill level a kitchen would ordinarily permit.