Fresh-frozen vegetables don't need to be defrosted before use. This better preserves their texture and vitamins.
In order to retain all the vitamins, minerals, texture and the full flavour of fresh-frozen vegetables, it is important that you cook them as briefly as possible. This applies to boiling, steaming as well as frying.
Freshly-frozen vegetables, herbs and fruit have a major advantage: they retain most of their nutritional value because they are frozen very quickly after harvesting. That makes their colour, texture and taste richer than those of most fresh produce purchased in store, with frozen products also containing more vitamins.
Fresh vegetables contain no preservatives: blanching destroys certain harmful enzymes, stopping vegetables from developing further, and ‘freezing’ them, as they were, in their current state. This means there is also no decay.
Blanching fixes the natural colour of the vegetable and makes it more intense. The deep green colour of garden peas or the orange of carrots is not produced with colouring agents. The colour comes from the natural pigments in these vegetables coming to the surface.
Freezing is an industrial process in which the temperature at the core of the vegetable is lowered quickly (± 15-20 min, depending on the product) without harming the cell structure. Your freezer at home stabilises food in the condition it happens to be in. A home freezer lowers the temperature relatively slowly (it takes an average of 24 hours). This can have a negative effect on the cell structure because large ice crystals are formed in the cells, which make them less crispy after defrosting. This effect is completely avoided by industrial ultrafast IQF freezing.
If you purchase 1 kg of fresh-frozen vegetables, you can use that 1 kg entirely. If you buy fresh vegetables, though, you always lose some because you cut off the unusable, inedible parts. The chart below shows how much of fresh vegetables you can't use, but do pay for, on average.
Ardo implements a strict policy against the use of genetically modified organisms (GMOs). We have set up a complete programme to keep GMOs out of our production process at all times.
Ardo takes the following steps to guarantee that our products are 100% GMO-free:
• auditing the seed supplier;
• screening the seeds;
• inspecting the harvested vegetables.
Palm oil is still the most important type of oil used in the food industry worldwide. However, it is not without its critics, and the environmental, social and economic challenges and risks associated with its supply chain are well reported. Interested parties, in particular retailers, are increasingly asking suppliers to use RSPO- (Roundtable on Sustainable Palm Oil) certified palm oil. Wherever possible, Ardo has replaced palm oil with vegetable based oils such as sunflower or rapeseed oil. On specific customer request for palm oil, or when technical production requirements dictate the use of palm oil, we use RSPO-palm oil.