Did you know that 7 in 10 households regularly throw away up to 20 items of fresh/chilled food straight into the bin every month? Think how much that is hammering your budget. Frozen food is easy to keep and easy to use. There’s also so much less wastage. Think about it, when you buy a pound of frozen cauliflower, you get 500grms of cauliflower florets all ready to throw in the pan. Buy a fresh cauliflower weighing 500grms and by the time you’ve stripped off the leaves and chopped out the tough stalks you’re left with anything between 280/350grms.

Whether you’re cooking for yourself or a large family, with a freezer you should always have a quick and convenient way of fixing a nutritious meal. Meal planning is made so much more flexible because frozen food is generally cheaper than fresh and can be stored for longer.

Fresh is best…unless frozen is available. Frozen is just as—and often, more—nutritious than fresh options. That’s because the fresh fruits and vegetables at the grocery store might not be as “fresh” as you think. Many supermarket vegetables have travelled great distances and are stored for weeks.

On the other hand, frozen vegetables get picked, sorted and frozen within hours, locking in all the freshness you expect from your produce section groceries. Our frozen meals and snacks are made using quality ingredients and then frozen quickly to seal in all the goodness until you’re ready to enjoy your meal.

If you’ve ever wanted to save that favorite lasagna or casserole, you’ll know freezing left-overs is the best way to go. Ironically, it’s the thawing process that can spoil food, but if you store your frozen food correctly and follow the thawing/cooking instructions, you’ll be fine. Defrost frozen food in your fridge instead of on your countertop. This way, you control the microbial and enzymatic activity within your food, maximizing its freshness and ensuring it’s safe to eat.