Frozen Foods

Storing foods at low temperatures significantly slows microbial, chemical and enzymatic changes in products, and as a result helps maintain product quality and extend shelf life.

However, manufacturers in this industry must avoid undesired changes during transport, storage, and thawing, such as water migration and structural damage caused by ice crystal growth.

Here’s where Galam’s expertise comes in. We offer high quality ingredients such as non-GMO crystalline fructose and unique sugar blends that can minimize these effects. Galam application labs are ideally positioned to offer expert and customized solutions that address the specific needs of frozen food manufacturers.