date:Jun 12, 2015
sometimes with added salt, acid and/or sweetener, sometimes not. They have lengthy shelflives and improved nutritionals since, as pointed out, they typically are frozen at the peak of nutritional content without suffering the loss of nutrients incurred by long transport, storage times, and exposure to light and air.
Formulating with frozen produce has its challenges, however. The freezing process, no matter how sophisticated and innovative, still results in some texture loss and, in most cases