Nutrition

ADDITIONAL RESOURCES

By D. Gail Fleenor

Frozen Food Age, August 2007

One of the most important facts about frozen foods is that commercial freezing effectively locks in nutritional value. In 2006, AFFI unveiled its Fresh Look Initiative opinion research and communications campaign. Consumer research conducted as part of this campaign suggests that consumers are increasingly aware of the ability of freezing to lock in nutrients in frozen fruits and vegetables, for example. The research suggests that consumers appreciate the flexibility that frozen fruits and vegetables provide, particularly the ability to use them over the course of several weeks without worrying about continued degradation of nutrient value and quality.

AFFI appreciates attention brought to this fact by academia, the media and government. The following are examples of substantive actions that have broadened awareness of the nutritional value of frozen fruits and vegetables:

On March 25, 1998, the U.S. Food and Drug Administration (FDA) approved an AFFI petition to allow frozen produce to be labeled as “healthy,” according to the same protocol that applies to raw produce. In FDA’s final rule published in the Federal Register, the agency wrote, “The nutrient profiles of selected raw fruits and vegetables and frozen, single ingredient versions of the same fruits and vegetables revealed relatively equivalent nutrient profiles … In fact, some data showed that the nutrient content level for certain nutrients was higher in the frozen version of the food than in the raw version of the food.” FDA noted, “Precluding [frozen produce] from bearing the term ‘healthy’ could undermine an important element of current dietary guidance as the basis for the ‘healthy’ claim is to assist consumers in constructing a diet that conforms to dietary guidelines.”
Research led by Barbara P. Klein, Ph.D., of the Division of Foods and Nutrition, University of Illinois, supported AFFI’s petition and FDA’s rule [“Vitamin C and B-Carotene in Fresh and Frozen Green Beans and Broccoli in a Simulated System,” Journal of Food Quality 15 (1992), 87-96.] David Feder, registered dietitian, reported in Better Homes and Gardens on a similar and subsequent research project conducted by Dr. Klein:

“Green beans offer a good example of the differences between fresh, canned and frozen produce, says Barbara Klein, Ph.D., the lead researcher in the Illinois study. ‘When fresh green beans are harvested, the vitamin C content begins falling immediately. A significant portion of this important vitamin is gone within 24 hours.’

“Actually, 58 percent of the vitamin C found in freshly picked green beans is lost within three days, Klein says. In comparison, the amount of vitamin C in canned and frozen green beans diminishes by only 15 to 20 percent from the beans’ just-picked state, according to Klein. That’s because processing and packaging takes place within hours of harvest, thereby preserving more nutrients.” (“Is Fresh Always Best?” Feder, David, Better Homes and Gardens, January 1999, pp. 28-30.)

On June 30, 2004, President George W. Bush signed into law the Child Nutrition and WIC Reauthorization Act of 2004, which includes the following language advocated by AFFI: "While there is considerable support for the availability of more fresh produce in schools, the Committee recognizes that frozen and canned fruits and vegetables also have value. Unless otherwise modified, the term fruits and vegetables encompass those commodities whether fresh, frozen or canned. On March 25, 1998, the Food and Drug Administration (FDA) acknowledged in the Federal Register its conclusion that frozen fruits and vegetables are nutritionally comparable to raw fruits and vegetables and can be used interchangeably in the diet. Overall, processed fruits and vegetables do not lose nutritional value, are cost-effective, convenient for schools, and are preferred in some cases by children. Additionally, it is widely accepted that the freezing and canning processes inhibit the growth of some pathogens and therefore reduce the likelihood of serving contaminated products.”
AFFI promotes the advantages that frozen foods can afford school foodservice operators and students. AFFI notes these advantages apply to all consumers as well. At AFFI’s request, nutritionist Joy Bauer, MS, RD, CDN, has prepared an array of week-long menus using exclusively frozen foods – and the menus conform to the government’s Dietary Guidelines. While an all-frozen menu is an extreme example, it demonstrates the variety of frozen food products that are available and that can be key components of a healthy and nutritious diet. “The takeaway from the all-frozen food meal plan relative to Child Nutrition Programs is this: If a registered dietician can put together a wise menu comprised entirely of frozen food products, a school foodservice director can utilize frozen foods to his or her advantage – and to the students’ advantage – as part of a comprehensive menu inclusive of other food items,” said Bauer.