Health and Convenience Drives Global Frozen Vegetables Demand

    The global market for frozen vegetables is projected to reach 20 million tons worldwide by 2020. The rising demand for a flexible, convenient and cost-effective approach to cooking has diverted many to rely on the latest frozen vegetable concept to fulfil the nutritional meal value in day-to-day living. Frozen vegetables preserve its nutritional value throughout the production process - from the time it is harvested, immediately frozen and then cooked. Clarence Birdseye is credited with inventing the “Quick Freezing Method” in 1924, which has never been more prevalent in the food industry than it is today. Frozen foods are known to be safe and healthy, as it does not require preservatives or additives to retain its shelf-life. At present, many countries are experiencing a shortage of fresh vegetation due to a number of factors, such as: water scarcity, unfavourable climatic conditions and globalization leading to the detriment of fields-producing vegetables. In such countries, quick-frozen vegetables are in high demand. IPS-Ingredis sources a world-class variety of frozen vegetables from China, providing favourable conditions through an abundance of farms and reduced production costs. These vegetables are frozen immediately upon harvesting, retaining its freshness and nutritional composition. The freezing process also retains the natural taste, colour and texture – providing a viable solution for long-term storage, production and consumption of these goods with minimal processing required. Vegetables are harvested according to season followed by cleaning, washing, drying, and cutting into desired sizes or cubes. The freshly cleaned and cut vegetables are then stored (up to a period of 2 years) below -18℃.