Thanks to modern “cold technology,” all Soavegel frozen foods reach -18°C in the shortest possible time. This very rapid drop in temperature is the first “secret” of their superior goodness and quality. In fact, the rapid crystallization of water in food instantly “locks in” vitamins and other nutrients, preserving them from natural but inexorable “depletion” after preparation. In addition, the rapid formation of ice crystals keeps the cell structure, and thus the texture, appearance and flavor of each product, intact.
The thawed product cannot be frozen several times because it loses its original nutritional and organoleptic properties; moreover, it must be consumed within 24 hours, as chemical, biochemical and microbiological changes could occur once the cold chain is interrupted.
The range of frozen products on offer is extremely wide and allows for healthy and varied nutrition, while also recovering traditional foods and food cultures without any health risks. Frozen foods make it possible to have ready-to-eat deli dishes available very quickly, in the right amounts and with balanced nutritional values. And this is a very important aspect inherent in the frozen food supply: the short time available often leads to inappropriate and exaggerated eating, with excessive nutritional loads. On the other hand, the dietary concept conveyed by the consumption of frozen foods is extremely reassuring and drives away the danger of malnutrition: eating properly and gratifyingly is possible.
The “cold chain” is the expression, which has come into current use, denoting the complete cycle of frozen food storage and transportation operations, from the production plant to the counter for sale to the public.
In the marketing of frozen foods, the law of keeping them, from production to consumption, at a temperature not exceeding -18°C applies. Hence the delicacy of distribution operations and the imperative rule of having an unbroken and efficient chain.
The invention of this preservation process dates back to the 1930s, when American Clarence Birdseye developed the first industrial process for their production. Therefore, modern freezing technologies can rely on nearly 70 years of experience and, more importantly, uninterrupted success. Suffice it to say that in Italy alone, annual consumption of frozen food has risen from zero to 650,000 tons since 1960, and it is currently a habit for 90 percent of Italian households.
