While much emphasis has been placed on the use of fresh vegetables in recent years, frozen vegetables can be “fresher than fresh” since they are often processed and frozen — nutrients in tact — within hours of harvest. And with today's IQF technology, it can be tough to distinguish between fresh and frozen in the final application. Many times, frozen vegetables offer convenience, value and availability, and eliminate the prep work of washing and chopping ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.