How Frozen Food Is Made – And Why It Beats Fresh

Fresh peas lose almost half their vitamin C within a week of being picked. Frozen peas are blanched and locked at minus eighteen degrees within hours of harvest. After five days in your fridge, the frozen bag wins on nutrients. That surprised us too.
This episode walks through the full factory process — how vegetables and meals go from harvest to flash-frozen in under ninety minutes. What actually happens inside a food cell when ice forms slowly versus when it forms fast, and why that difference is everything. How blanching stops the enzymes that break down color and flavor. And a few simple ways to tell which frozen products in your grocery store are worth the money and which ones are not.
THE PROCESS reveals how everyday things are actually made. New videos every day.
⭐ CHAPTERS
0:00 The fresh peas vs frozen peas test
0:49 How flash-freezing was discovered by accident
2:11 What happens inside the cell
5:21 How a frozen meal is assembled
6:01 The nutrients nobody expected
6:53 A quick guide to buying frozen
7:58 Trust the process
Credit to : The Process