North America editon
"There is a growing worldwide appetite for artichokes and this is powered by increased demand from the convenience food sector. This demand for high-quality IQF artichokes will continue to be fueled by the fastest growing segments of the frozen food industry—frozen ready-made meals and frozen vegetables. While convenience is upwardly trending, the awareness of healthy, minimally processed, and natural food also affects the overall market. This is where IQF technology and modern equipment prevail as they are key to creating the best, high-quality IQF artichoke with a natural appearance and with no added preservatives which makes the end-product more appealing for consumers and the processors’ bottom line," explained Cleshawn Montague from Octofrost.
"Research has shown that IQF processing is more beneficial than thermal processing (canning) as you lose more nutrients when canning vegetables versus when freezing them (UC Davis). Freezing is more efficient in preserving the taste, smell, and retention of vital nutrients (CBI). Some sectors show growth in value, though generally volume sales decline across the canning market (Food Manufacture) – this trend represents why transitioning from canning to freezing could be a smarter strategic move for processors in the near future. Modern and efficient freezing technologies like the Individually Quick Frozen (IQF) method has made the idea of frozen foods more appealing for today’s health-conscious consumers and IQF artichokes are no exception." Cleshawn said.
Click here to learn more about the OctoFrost™ IQF processing line and how it can be used for IQF artichokes.
For more information:
Cleshawn Montague
OctoFrost Group
Tel: +46 (0) 735 188 652
Email: sales@octofrost.com
www.octofrost.com
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