ASHRAE Insights

“The quick freezing industry developed slowly and was concerned almost wholly with fish until about three years ago (1929) when it began to be applied to fruits, vegetables, meats and shellfish. Laboratory research and commercial developments have brought it to the stage where it now preserves with little or no loss of natural flavor and color. The market for quick-frozen products is expanding rapidly, and this new industry appears to merit consideration as one of the most important developments of the twentieth century.”

—Clarence Birdseye, 1932.