In the early 1900s, during his travels through what is now Northern Canada, he saw the Inuit use ice, wind, and temperature to instantly freeze just-caught fish. His curiosity piqued, Birdseye wondered if this method—called flash freezing—could also be applied to other foods.
During flash freezing, vegetables are frozen instantly. Their cell walls are not damaged, so the frozen veggies are nearly identical to fresh in nutrition and taste. Flavor, texture, and color are all preserved.
Frozen vegetables do have one big advantage over fresh veggies, however. They retain their nutrients during transport. Clarence Birdseye was instrumental in developing the freezer display cases you see in grocery stores.
Clarence Birdseye was committed to creating the freshest frozen foods and making those foods available to everybody—values we still share today. Despite the wide availability of frozen foods, only 10% of Americans eat their recommended daily amount of vegetables. As the leader in frozen vegetables, Birds Eye is committed to closing the vegetable nutrition gap. We’re working to make it easier and more enjoyable to eat veggies, because eating more vegetables is the key to health.
Copyright © 2016 Pinnacle Foods Group