Frozen food keeps well.

Our artisanal dishes are prepared carefully, then frozen. This seals in their outstanding flavour and ensures they will keep for a long time.There is no need for preservatives.

Frozen food is fresh and packed with vitamins.

Food is shock-frozen at a temperature of at least –40 °C. This preserves vitamins and nutrients very effectively.

Frozen food is always in season.

Fruit and vegetables are harvested and frozen when they are in season. This ensures they keep well and can be eaten at any time of year, which is more sustainable than buying fresh produce that is transported to us from around the world.

Frozen products reduce food waste.

Ingredients for use in frozen food are harvested when they naturally become ripe.They do not need any further ripening. Compared with fresh produce, very little is thrown away between harvesting and the consumer’s kitchen.

Frozen food reduces waste.

At home, it is easy to use the amount of frozen food we need and put the rest back in the freezer. Frozen food does not go off and less is wasted.

Food is frozen using an energy-efficient method.

When frozen food is made, large quantities are processed using high-tech machines. This makes the cooking process more efficient and more energy-saving than preparing very small quantities at home.
Many production sites also use heat-recovery systems, meaning that the energy needed is used again, e.g. for heating.

Frozen food does not have a bigger climate impact.

The CO₂ emissions of frozen food are comparable to those of other methods of preserving food (such as cans, jars or cooking at home). If green electricity is used, the associated emissions are actually lower, as proven in a 2012 study by the Oeko-Institut in Freiburg.