Part 7/11:
Understanding the Manufacturing Process
A behind-the-scenes look at production reveals that meals are cooked in large kitchens, then quickly cooled in a process known as blast freezing—a method that locks in freshness, texture, and nutrients by freezing food within hours. This technique results in smaller, rounder ice crystals that prevent cell damage, preserving flavor and texture without the need for extensive preservatives.
Experts elaborate that additives such as sodium benzoate (E-Labels) are employed during final stages to prolong shelf life, especially in mass-produced frozen foods. While these additives are effective, they are often scrutinized for potential health effects when consumed excessively.