As a compiled result from testing performed by The United Nations, USDA, Concept Foods and several other bodies, the following results have been discovered;

1. Analysis of the Freezing Process
Most fruits and vegetables are over 90 percent water of total weight. The water and dissolved solutes inside the rigid plant cell walls give support to the plant structure, and texture to the fruit or vegetable tissue. The process of freezing involves freezing the water in the cellular spaces of fruit tissue. As this water freezes it expands forming ice crystals that rupture cell walls, resulting in a softer texture once the fruit is thawed. Freezing the fruit does not significantly alter the nutritional content of the fruit. When fruit was frozen at peak ripeness, the thawed fruit had a higher nutritional value than that of fresh fruit being picked, shipped and stored before consumed.

Conclusion: To reduce softness in thawed fruit, Concept Foods instantly freezes fruit so that the ice crystals formed are smaller and cause less cellular damage.

2.Freezer Packaging and Quality
One of the most common forms of quality degradation due to moisture migration in frozen fruit is freezer burn, a condition defined as the glassy appearance in some frozen products produced by ice crystals evaporating on the surface area of a product. The grainy, brownish spots occurring on the product cause the tissue to become dry and tough and to develop off-flavors. This quality defect can be prevented by using heavyweight, moisture proof packaging during the freezing process.
The development of rancid oxidative flavors through contact of the frozen fruit with air is another group of chemical changes that can take place in frozen products. This problem can be controlled by excluding oxygen in the packaging.

Conclusion: Concept Foods uses a heavyweight, freezer grade package that is vacuum sealed prior to freezing. With all oxygen removed from the packaging prior to freezing, we virtually eliminate quality defects over the course of the freezer life.

3. Nutritional Value
Data from the testing has shown that select frozen and then thawed fruits have relatively equivalent nutrient profiles as the same fruit prior to freezing. Further conclusions have determined that because frozen fruit is naturally comparable to fresh versions, they retain the same beneficial effects.

Conclusion: With Concepts Foods unique packaging and freezing methods, fruits can be frozen and then consumed up to 2 years later with the same nutritional effects.

 

Concept Foods, Inc.
conceptfoods.com