Freezing food normally at -18C stops growth of microorganisms and slows chemical changes, such as enzymatic reactions. Other advantages including natural color, flavor, and nutritive value retained and texture usually better than other methods of food preservation.
Material for frozen food must be durable and leak-proof and not become brittle and crack at low temperatures.
- Colors max 7
- Pouch formats (depending on product’s shape):
- 3 side seal
- Center seal etc
- NYLON/LLDPE etc