Why shock-freezing and what is this?Updated 5 months ago

In shock freezing, food is cooled to minus 40 degrees Celsius in a very short time. This quick preservation technique protects the plant cells by stopping the cell metabolism and the reproduction of microorganisms. This optimally preserves not only important nutrients, but also flavour and consistency – and the food itself stays fresh longer.

That's why we at every® also rely on shock freezing. For our bowls, all our plant-based ingredients are washed and cut immediately after harvesting. In the next step, they are then cooled down to the optimal temperature (approx. -40 degrees) in just a few minutes. This ensures that our products are as fresh as they can be and of the highest quality when they land on your plate.

You can find more information on this topic here.