Fresh fruits, eggs, soft cheeses… some foods just aren’t meant to be frozen. At least, that’s how it’s been until now. But new freezing technologies could change everything, offering a game-changing solution to food waste. “This is great news for fighting food waste!” exclaims Anicet Mbida on TF1’s Bonjour! La Matinale this past Monday, October 20.
Traditionally, freezing certain foods can ruin their texture and taste. Try freezing a fresh egg, and it will crack, making it impossible to eat. “Foods high in water content, like apples or eggs, form ice crystals during freezing,” explains Mbida. “These crystals rupture the cells and make the food inedible.” The same problem affects many fresh vegetables, fruits, and delicate dairy products.
How next-generation freezers work
The key to these new freezers lies in smart packaging. Unlike standard freezing methods, innovative trays or containers help maintain both texture and flavor. In a demonstration with soft cheese, Mbida shows how a traditionally frozen piece turns rock hard, whereas the new method keeps the piece soft, ready to use right out of the freezer.
The secret ? The trays use special waves to prevent ice crystals from forming inside the food. This method works not only for cheese but also for meat, fish, and fruits. The food remains supple, fresh-tasting, and packed with nutrients because the cells don’t rupture. “We keep all the vitamins intact because the cellular structure is preserved,” notes the journalist.
This technological leap could revolutionize how we think about freezing food. No longer would delicate foods need to be eaten immediately or risk going to waste. The new freezers promise to maintain the natural texture of high-water foods while extending shelf life significantly.
Reducing food waste dramatically
Food waste is a pressing global issue, with billions of pounds of edible food discarded every year. Many fresh foods end up in the trash simply because they spoil before consumption. According to Mbida, this new freezing technology could drastically cut down on waste, allowing families and businesses to store more foods safely.
Imagine buying fresh berries, apples, or fish, and knowing you can freeze them without worrying about ice crystals destroying their taste. It’s a small change that could have a massive impact on household food management. Restaurants and grocery stores, which often discard slightly aged but still edible produce, could especially benefit from this technology.
Benefits beyond texture and taste
The advantages go beyond just flavor. Because the cells in the food are not damaged, the vitamins, minerals, and nutrients remain preserved. For people trying to eat healthily, this means frozen vegetables or fruits could retain the same nutritional value as fresh ones.
Mbida also emphasizes the convenience factor. Frozen foods are easier to cook immediately without waiting for thawing. “You get a piece of meat or a fillet of fish that’s flexible and ready to cook, straight from the freezer,” he says. This could reshape how people plan meals, especially in busy households where fresh ingredients might not always be on hand.
Another interesting application is in the commercial food industry. Currently, these smart trays are reserved for professional use. Fish markets, restaurants, and food processing companies use them to extend the shelf life of delicate items. The hope is that consumer fridges will soon integrate similar technology, making it accessible for everyday home use.
The future of freezing technology
While these freezers are not yet widely available to the public, experts are optimistic. The next generation of home refrigerators could feature larger freezing compartments equipped with these innovative trays. Mbida envisions a future where the “freezer section” becomes just as important as the refrigerator itself, helping families keep food fresh longer and reduce trips to the grocery store.
There’s also a sustainability angle. By preventing spoilage, households can contribute to environmental conservation, lowering carbon emissions linked to food production and disposal. Less waste means fewer resources spent on producing food that ultimately gets thrown away.
On a personal note, I remember always hesitating to freeze soft cheeses and ripe berries, fearing they’d turn mushy or tasteless. The idea that we could one day preserve them perfectly is exciting. It’s a reminder of how technology can solve everyday problems while also supporting larger goals like reducing waste and improving nutrition.
With these advances, the freezer may no longer be a simple storage space—it could become a tool to preserve quality, save money, and make healthier food more accessible. The technology is still in its early stages, but the potential is enormous.
So, what do you think ? Would you invest in a fridge with smart freezing trays if it meant never throwing away delicate foods again ? Share your thoughts, experiences, and predictions for how this technology might change the way we store and enjoy our meals.
