Just read about Clarence Birdseye’s cold press freezing - does the pressure stop the cells expanding and protect the cells from damage? Your site does not say how pressure limits cell damage. Thanks, Ron

Thank you – a very scientific question! We shall have to answer carefully!

Clarence  Birdseye discovered that if food is frozen quickly the ice crystals do not  have time to increase in size (it is this increase in ice crystal size that  damages cell structure of meat and other frozen foods). So, his patented process used two methods: freezing quickly and using pressure. His reduced  time period of freezing limits ice crystal size and the ‘double-plate pressure’ system uses pressure to further reduce cell damage and expansion. We think that the history of frozen food is fascinating – frozen food has been around for 3,000 years! It is an entirely natural process and so avoids the  need for preservatives meaning that frozen food is extremely healthy! Click here to see how Clarence Birdseye discovered frozen food.

Click here to see the frozen food process or click here to see where your frozen food comes from.

The New Ice Age Team