Frozen Food Products Sales and Marketing Agency In Mumbai

Freezing is one of the oldest and most commonly used means of food preservation. It has been known to be an extremely effective means of preserving food for extended periods since Paleolithic and Neolithic times when man used ice and snow to cool food. The cooling effect of salt and ice was first publicly discussed in 1662 by the chemist Robert Boyle, but this technology was certainly known in Spain, Italy and India in the sixteenth century. The manufacture of ice in shallow lakes using radiant ‘night cooling’ and the preservation of ice and snow in ice houses was a common practice in large country houses in Victorian times. Ice was a product only for the privileged, and iced desserts were extremely fashionable and a sign of great wealth.
Frozen Food Products Sales and Marketing Agency in Mumbai
Previously, the frozen food industry in India was limited to only basic frozen vegetables and French fries. But today, there is an extensive range of products from fruits & vegetables to frozen meats and from frozen snacking to full meal options. The Indian frozen food market is segregated mainly into six segments viz. frozen vegetables, frozen seafood, frozen snacks, frozen red meat, frozen poultry, and others. Consumers in developed countries identify these frozen products as useful home meal solutions and appreciate the ease and quickness of preparation. This is considered to be the main USP of any frozen product available in the market.
However, in India, consumption of frozen food is still close to negligible. The market is largely dominated by select national brands and some regional players. McCain Foods, Venky's, Mother Dairy, Al Kabeer, Innovative Foods, Godrej Tyson Foods, etc. are some of the major players operating in the industry.
Developments in freezing and frozen foods technology developed rapidly in the latter half of the twentieth century. With changes in consumers’ lifestyles, the need for convenience food increased, and, coupled with the development of low-cost refrigeration technologies, all households could have access to a freezer to store food. At the end of the twentieth century, the market for frozen food was increasing at about 10% per year with approximately 25% of refrigerated food being frozen. This growth has since slowed slightly but sales of certain frozen foods such as fish and seafood are growing.
Successful freezing can now preserve food almost in its original form. This makes it possible to preserve and transport food worldwide. As freezing prevents the growth of microbes, frozen food can be stored for long periods; there is no need to use preservatives or additives to extend shelf life. Freezing allows flexibility in manufacture and supply and means that food can be preserved at near its optimum quality for distribution and transportation. This book describes the current technologies to preserve food and the best practices to ensure production of safe, high-quality frozen food. It also points to some new technologies that are already making waves and are likely to have an even greater impact on the frozen food industry in the future.