Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
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Articles on frozen food
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Almost all food safety authority from most countries in the world agreed that no strong scientific proof that SARS-CoV-2 is transferable through food chain.
During these stressful times, if you find yourself reaching into the pantry of your past, you’re probably not alone.
It’s a great time to learn how to ferment foods. And don’t turn your nose up at frozen veggies - they can be just as nutritious as some of the fresh produce in shops.
Processed foods can be nutritious as well as economical and convenient. So let’s stop demonizing processed foods, and ease up on those who turn to them for convenience and price.
Dried and frozen fruit contain more sugar than their fresh equivalents. So, why do we think they’re healthy?
Eating more frozen food could help us reduce waste, beat the obesity epidemic and have more money in our pockets – what’s not to like.
Top contributors
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Associate Professor in Food Science and Human Nutrition, University of Canberra
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Senior Lecturer, The University of Melbourne
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Lecturer in Appetite and Obesity, University of Liverpool
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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PhD Candidate, University of Canberra
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PhD Student, Social Anthropology, Dalhousie University
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Senior Lecturer Food Chemistry, The University of Melbourne
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PhD Student in BioSciences, The University of Melbourne
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Instructor of Nutrition and Behavior Change, University of Pittsburgh
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PhD candidate, University of Canberra
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Professor, food scientist, University of Tennessee
