Tag: Food freezing

According to food science research, the physical process of freezing does not fundamentally alter a food's mass. However, the weight of food can appear to change when frozen, primarily due to moisture loss during storage and thawing, a common phenomenon known as freezer burn. This article explains the scientific reasons behind these changes, differentiating between true mass and apparent weight fluctuations.

According to Factor's official recommendations, their fresh, never-frozen meals are intended for refrigeration to ensure optimal quality and flavor. While freezing might seem like a practical way to extend shelf life, it significantly compromises the carefully crafted taste and texture of these chef-prepared dishes.

While some nutrients like Vitamin C are highly sensitive to processing, research shows that vitamin B12 is relatively stable during frozen storage. This means that for most B12-rich foods, the freezing process itself does not significantly destroy the nutrient, though other factors like cooking or repeat freeze-thaw cycles can have an impact.