Why Freezing Is the Future

With food prices rising at their fastest rate for 45 years, shoppers are turning to frozen food instead of fresh to reduce costs – and food manufacturers need to follow suit.
Not only does freezing improve food quality for the consumer, but it can also prolong shelf life, in turn allowing an increase in capacity and storage, enabling producers to reduce costs and adapt quickly to fluctuations in demand in order to stay agile and competitive in a challenging market.