Walk into any supermarket and you’ll notice the hierarchy: fresh produce front and centre, frozen tucked away.
The Freshness Illusion
“Fresh” vegetables have typically spent 1–2 weeks in transit and storage, losing nutrients steadily.
Frozen vegetables are typically processed within 2–4 hours of harvest, locking in nutrients at their peak.
What the Research Shows
- Frozen peas retain 95% of Vitamin C after 12 months, vs 50% for “fresh” after 7 days
- Frozen spinach contains more folate and beta-carotene than fresh stored for more than 3 days
- Frozen berries retain significantly higher anthocyanin levels
- Mineral content (iron, zinc, magnesium) is largely unaffected by freezing
The Business Case for Frozen
Beyond nutrition, frozen produce offers zero waste from spoilage, year-round availability, consistent quality, and lower per-serving costs.
Frozen doesn’t mean inferior — it means captured at the peak of perfection and preserved until you’re ready to use it.
