What is quick-frozen?

Thanks to modern ” cold technology ” all the Soavegel frozen products reach -18 ° C in the shortest time possible.

This quick drop in temperature is the first ” secret ” of their high quality. In fact, the rapid crystallization of the water contained in food instantaneously freezes vitamins and other nutrients, preserving them. Furthermore, this rapid process allows preservation of the cellular structure, and therefore the texture, appearance and flavour of each product.


Why should the product not be over frozen?

The defrosted product can not be frozen several times because it loses its original, nutritional and organoleptic property;

also it should be consumed within 24 hours of being removed from the freezer, because, after cutting the cold chain, there may be some chemical, biochemical and microbiological changes.


Why buy a frozen product and ready meals?

The selection of frozen products is very wide and you can eat in a healthy and varied way, reviving traditional food cultures without any health risk.

The frozen product allows you to have very quick ready dishes of gastronomy , in the right doses and with balanced nutritional values ​​.

This is a very important aspect inherent in frozen products: lack of time often leads to bad eating habits.

Consuming frozen food in the correct way can be both satisfying and nutritional.

What is the cold chain ?

The ” cold chain ” is the expression, already in common use , indicating the full cycle of storage and transportation of frozen products, from the factory to the sales counter and on to the consumers.


It is important to maintain frozen foods at a temperature not above

-18C from production to consumption. This explains the attention required during distribution to assure an uninterrupted and efficient cold chain.


What are the origins of frozen food?

The invention of this method of conservation dates back to the thirties, when the American Mr. Clarence Birdseye devised the first industrial process for frozen food production.

So, the technology of freezing can rely on almost 70 years of experience and resounding success .

In Italy , since 1960 , the annual consumption of frozen foods have grown from zero to 650,000 tons, and currently is consumed regularly by 90% of Italian families.


If you have any further questions, please contact us.