University Researchers Keep Fruits, Vegetables Fresh with New Frozen Method
Imagine biting into a fresh, crunchy salad that has been frozen and defrosted. This can be possible thanks to a unique method of freezing vegetables and fruit that keeps cells alive, allowing fresh, locally grown fruits and vegetables to be available year round.
“When we keep the cells alive after thawing, we keep the nutrients and vitamins inside the cells intact, as well as the freshness characteristics; things like taste and elasticity,” says Federico Gomez, associate professor of food technology at Lund University, the developer and patent-holder of this new freezing method.