See also: Freezer Burn; Article on Frozen Food;
On March 6, 1930 the first sale of frozen foods to the general public took place at Davidson's Market in Springfield, Massachusetts - Frozen Birds Eye Spinach. Sales were slow to catch on though - consumers thought of frozen foods as lower quality. Also, retailers were reluctant to carry them due to both the high cost of freezer cabinets and the electricity needed to run them. By 1933 there were only about 500 stores selling frozen foods in all of the U.S.!
During World War II when Japan had conquered of Southeast Asia, America's main source of tin was cut off. Most canned foods were needed for military use, so the frozen food industry expanded rapidly to fill the void left by the limited supply of canned goods. Until then, most frozen foods were luxury foods.
Most vegetables and fruit that is to be frozen, is picked, packaged and frozen within 6 hours of so of being harvested. Many frozen vegetables have more of certain vitamins than the fresh ones that may have been harvested 5 or more days before you cook them.
Spinach was the first frozen vegetable to be sold.
Top 10 per capita consumption of Frozen Food: (2000)
• Norway - 78 lbs
• Denmark - 72 lbs
• UK - 68 lbs
• Israel - 63 lbs
• Czech Republic - 47 lbs
• Sweden - 45 lbs
• Ireland - 42 lbs
• Belgium - 39 lbs
• Finland - 37 lbs
• U.S. - 36 lbs.
Fresh or Frozen?
According to USDA regulations, the term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F.
Raw poultry held at 0 °F or below must be labeled frozen or previously frozen.
No specific labeling is required on raw poultry stored at temperatures between 0-25 °F. - it does not have to be labeled as frozen.
Think about that - if vegetables, beef, pies, or any other product is kept at 0-25 °F. it is frozen. But not chicken. It may be hard as a rock, but it does not have to be labeled frozen unless it is held below 0 °F.!
Using this standard, the ice cubes in the average home refrigerator would not be called frozen!
and other Publications
An extensive selection of free magazines and other publications
Also see: Food Articles and Cooking Tips
FOOD TRIVIA and FOOD FACTS
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
FoodReference.com (since 1999)
Home | Articles | FOOD TRIVIA | Today in Food History | Food_Timeline | Recipes | Cooking_Tips | Food Videos | Food Quotes | Who’s Who | Culinary Schools and Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
You are here > Home >
FOOD TRIVIA and FOOD FACTS SECTION