The science of quick freezing originated in the late 1920s when a curious field naturalist, named Clarence Birdseye, took a mere observation and turned it into one of the most significant innovations in the food industry. While Birdseye worked as a field naturalist in the Arctic during the twenties, he noticed that freshly caught fish, when placed onto the ice and exposed to the area's icy wind and frigid temperatures, froze solid almost immediately. And, when thawed and eaten, the same ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.