Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world.  In recent articles in New Food magazine we have looked at current and innovative freezing technologies.  In our most recent article just published in New Food we look in detail at one of these innovative technologies: “magnetic resonance assisted freezing”. In “Can magnetism improve the storage of foods”, which has just been published in issue 2 of “New Food” magazine, we look in detail at the facts and fallacies that surround this beguiling technology, and share our first hand experience of using ABI’s CAS technology to freeze foods (the Grimsby Institute being one of only a hand full of organisations throughout the world with this technology).

We have extensive freezing facilities at FRPERC and are currently researching a number of the freezing technologies discussed in our article.  If you are interested in improving your freezing process, or simply would like to know more about innovative freezing technologies, please contact Christian James.