Ingredient list

Frozen acai berries come from the acai palm (Euterpe oleracea), native to the tropical rainforests of the Amazon. Flash-freezing preserves all their nutrients, deep purple colour, and distinctive flavour, a blend of wild berries with a subtle chocolate undertone. In the kitchen, they are most commonly used to make acai bowls: thick smoothie bowls topped with fresh fruit, granola, and seeds. They also work beautifully in smoothies, desserts, ice creams, and energy bars. Rich in antioxidants, healthy fats, and fibre, frozen acai has earned its reputation as a true superfood.

Frozen blackberries are fresh blackberries flash-frozen after harvest. They retain high levels of fibre, vitamin C, vitamin K and antioxidants. They are used in smoothies, ice cream, cakes, fruit sauces and compotes. They have a pronounced sweet-sour taste and a deep purple colour that stains dishes. When thawed, they release juice that can be used as a base for dressings. Store in a freezer at minus eighteen degrees.

Frozen broccoli is a practical alternative to fresh vegetables that retains most of its nutrients, vitamins and green colour thanks to gentle freezing. It consists of individual florets and may also include chopped stem pieces. It is an excellent source of vitamin C, folic acid, fibre and antioxidants. In the kitchen, it is used in soups, sauces, baked dishes, stir-fries and as a side dish. There is no need to thaw it before use, it can be added directly from frozen to boiling water or a hot pan. Frozen broccoli is available year-round and offers a quick and healthy solution for everyday cooking.

Frozen Chinese stir-fry mix is a ready-to-use vegetable blend inspired by Asian cuisine, typically containing vegetables such as bamboo shoots, water chestnuts, carrots, peppers, peas and green beans. Thanks to freezing, the vegetables are pre-prepared and preserved in optimal condition. It is primarily used in wok dishes, Chinese noodles, fried rice, soups and sauces. Preparation is quick, simply add the vegetables straight from the freezer to a hot pan or steamer bag. It is a convenient choice for fast Asian dinners and pairs well with chicken, tofu, shrimp and beef. Year-round availability makes it a popular staple in modern households.

Frozen corn is a convenient alternative to fresh corn that retains most of its nutrients, vitamins, and natural sweetness thanks to the gentle freezing process. The kernels are harvested at peak ripeness and immediately frozen after processing, preserving their full nutritional value. In the kitchen, it is incredibly versatile, it works well in soups, risotto, pasta salads, stir-fried rice dishes, and as a side dish. Preparation is quick and easy: the kernels can be added directly to a boiling dish without prior thawing. Corn is a good source of dietary fiber, magnesium, and B vitamins.

Frozen mushrooms are an excellent alternative to fresh mushrooms, available year-round regardless of the season. The most commonly frozen varieties include button mushrooms, chanterelles, porcini, and mixed wild mushroom blends. Freezing preserves their characteristic aroma and flavor, while preparation is quick and convenient. They are suitable for sauces, soups, risotto, pasta dishes, braised meats, and stuffed recipes. It is recommended to add them directly to the dish without thawing to prevent water loss and preserve their texture. They are a low-calorie source of protein, potassium, and B vitamins.

Frozen peas are among the most popular frozen vegetables. They are harvested at the moment when they are sweetest and most tender, then immediately frozen to preserve their distinctive sweet flavor, vibrant green color, and high content of vitamins C and K, fiber, and plant-based protein. In the kitchen, they are extremely versatile, used in soups, risotto, pasta, curries, fried rice, or as a side dish. They can be prepared in just a few minutes directly in boiling water or steamed without prior thawing. They are a favorite ingredient in both home and professional kitchens due to their availability and ease of preparation.

Frozen raspberries are fresh raspberries flash-frozen after harvest to preserve nutritional value and intense flavour. They are rich in fibre, vitamin C and antioxidants. They are used in smoothies, ice cream, cakes, fruit sauces, compotes and as an addition to yoghurt and muesli. When thawed, they release a lot of juice which can be used in dressings and sauces. They do not need to be thawed for blending. Store in a freezer at minus eighteen degrees.

Frozen spinach is a nutrient-rich vegetable that is available year-round and easy to use in the kitchen. Spinach leaves are blanched and frozen immediately after harvest, preserving their high content of iron, calcium, magnesium, vitamin K, and folic acid. It is perfect for creamy soups, sauces, pasta dishes, lasagna, stuffings, quiche, or smoothies. When preparing, it is a good idea to squeeze out excess water so the dish does not become watery. The frozen version is very practical as it requires no washing or chopping and is ready to use immediately straight from the freezer.

Frozen strawberries are fresh strawberries flash-frozen shortly after harvest to preserve maximum nutritional value and flavour. They contain vitamin C, manganese and antioxidants. They are used in smoothies, ice cream, cakes, sauces, compotes and as an addition to yoghurt and porridge. They do not need to be thawed before use in blended drinks. For baking, it is best to partially thaw them first. Store in a freezer at minus eighteen degrees.

Frozen vegetables are a mix or individual type of vegetable that has been processed and frozen at peak ripeness, retaining a large proportion of their vitamins, minerals, and flavor. They are available in many varieties, from classic mixes with peas, carrots, and corn to Asian stir-fry blends or individual vegetables. Thanks to freezing, they can be stored for several months and are always ready to use. They work well in soups, stews, sauces, stir-fried rice dishes, or as a quick side dish. Preparation is simple, just add them directly to a hot dish without thawing.

Fructose, commonly known as fruit sugar, is a natural monosaccharide found in fruits, honey, and some vegetables. It is approximately one-third sweeter than table sugar, so less is needed to achieve the same level of sweetness. In the food industry, it is used as a sweetener in beverages, jams, yoghurts, and confectionery. Due to its lower glycaemic index compared to sucrose, it is often chosen as an alternative by people monitoring their blood sugar levels. When baking, note that fructose retains more moisture, which can affect the texture of the final product.