March is Frozen Food Month

Frozen foods are a staple in many households today, but that wasn’t always the case. While colder climates have always used freezing as a way to preserve food, it wasn’t until the middle of the 1930’s that frozen foods would begin to make their way into the grocery industry. The first attempt at commercially freezing food was in Sydney, Australia between 1850 and 1860. This endeavor was unsuccessful as freezing was a slow process that caused ice crystals to form on the foods. Once defrosted, the crystals would melt and the water ruined the flavor and texture of the food.

Meet Clarence Birdseye

Clarence Birdseye was a native New Yorker, who grew up hunting and had an interest in taxidermy. And yes, he is the namesake to the Birds Eye vegetables you can find in the Frozen Food Department. In 1912 after studying biology in college he traveled to the chilly Canadian province of Newfoundland and Labrador to work as a fox fur trader. While there, he observed that the Inuit fishermen would immediately let their freshly caught fish freeze in the arctic air. The fish were kept frozen and when thawed and cooked months later they tasted fresh. Flash freezing, as we’ve come to know it today, was born.

Upon returning to the US in 1920, Birdseye began working in the wholesale fish industry and noticed that much of the fresh fish that was caught was going to waste because it would spoil before making it to the store. He began putting his knowledge of flash freezing to good use. Birdseye eventually settled in Massachusetts and through a little trial and error he built equipment, created packaging, and patented his Quick Freeze Machine.

Frozen food still faced many challenges. The biggest was the lack of insulated vehicles to transport the goods and, once delivered, most stores didn’t have display cases that were refrigerated. So, in 1934 Birdseye had an inexpensive refrigerated case designed by American Radiator Corporation and in turn leased the cases to retailers. Frozen foods saw their popularity rise during WWII as canned foods became scarce and women, who took jobs outside the home, began looking for faster ways to create meals. Eventually, home freezers grew in popularity and more frozen food options followed. By the 1950’s frozen food had become an important part of the American diet.

Benefits of Frozen Food

Frozen foods can fit into any lifestyle without sacrificing taste or nutrition. Fruits and vegetables use the flash freezing technique which locks in vital nutrients. Research has shown that some frozen fruits and vegetables actually have a higher nutritional value than fresh stored produce.

Adding frozen foods to your meals helps reduce food waste and save money. According to statistics, 40% of all food will go to waste in the United States. Freezing allows food to have a longer shelf life and pre-portioned meals keep leftovers from being tossed in the garbage.

While frozen foods can be kept indefinitely, quality will diminish overtime. This food storage chart from FoodSaftey.gov gives helpful guidelines to follow to make sure you are using the food while the quality is still good.

The next time you are shopping at one of our locations, make sure to check out our Frozen Food Department. From appetizers and sides, to main course items and dessert, you will be sure to find something to fit your lifestyle. We even carry a great selection of vegan and vegetarian, and gluten free items.

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