Frozen food products are experiencing significant market share in recent times and this increasing demand is largely influenced by socio-economic changes and technological developments in the food industry. These are ready to use foods, especially demanding in urban and city lifestyles.

The underlying concept of frozen foods is based on inhibiting or preventing the growth of microorganisms in food and thus reducing the biological and chemical activities as much as possible. The desirable temperature for freezing of foods is –180C.

Freezing of foods is an important preservation method adopted to retain the quality and improve the shelf life of foods. One of the major advantages of frozen foods is the convenience and ease they offer while utilizing the products. It is an efficient method for food preservation with minimal effect on food quality when compared to thermal processing techniques. Frozen foods retain their minerals and vitamins and the carbohydrate, fat and protein content almost remain stable.

Nutritional values are well maintained as chemical and biological activities will be hindered.

In case there are significant amounts of microbes in the food product before being subjected to freezing, then the shelf life of the product will be adversely affected. Proper conditions should be maintained for thawing, which plays a central role in efficient consumption of frozen food. If these parameters are not handled properly, it affects the shelf life, quality and safety of these food products.

Stability of frozen foods is related to the composition of the food as well as temperature and packaging conditions. In order to overcome problems that come with frozen foods, careful control of the initial load of microbes in the food is important. Rapid freezing aids to minimal structural changes. Frozen foods can be best maintained when stored at –18°C (0°F) or lower. If the temperature rises above –18°C, food can become discoloured and lose vitamin and mineral content.

Prevention of Food Adulteration (PFA) Act 1955 is controlling overall food manufacturing in India. Frozen foods do not have any specific labelling requirements and are described as normal food in rule 32 to 36 in PFA act.

FARE Labs provides testing services for refrigerated and frozen foods. We provide testing solutions for complex matrices and for new product analysis. Our expertise and research capacity makes a constant effort to ensure your food safety and quality journey. Our team of experts are engaged in performing the tests on frozen foods testing by using advanced testing instruments and equipment in the laboratory.

• Physical & General Analysis (major and minor blemish, added colouring matter, any foreign flavours and odours /flavour, blemished peas, blond peas, broken pieces of meat, etc.)
• Chemical Analysis (alcohol insoluble solid content, determination of mineral impurities, dextrin roasted starch, histamine, mineral impurities content, moisture, etc.)
• Nutritional Analysis & Labelling (energy, carbohydrates, fat, cholesterol, etc.)
• Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
• Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
• Vitamins (A, E, B-complex, C)
• Mycotoxins (total aflatoxins, aflatoxin B1, etc.)
• Heavy metal residues (tin, lead, arsenic, etc.)
• Pesticide Residues
• Melamine
• Additives (sucralose (trichloro galacto sucrose), annatto, curcumin, tartrates, etc.)
• Shelf life Testing
• Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
• Molecular Testing
• Allergens (celery, mollusc, milk, egg, fish, etc.)
• GMO Testing
• Test for Active Components (Qualitative)
• Particle size analysis
• ETO and ECH Testing
• MCPDs and GE Testing
• Food Application and recipe engineering
• Radioactive residues
• Steroids and Hormone Testing
  Sensory Evaluation
• Dioxins, PCBs, PAHs & Furans