The clean label movement has been seeking and destroying artificial ingredients in food products for a number of years now. And, big companies, such as Kraft, Nestlé, General Mills and Campbell Soup, continue to remove artificial coloring and flavoring from their food products.
However, fresher and simpler foods require more effort to preserve their quality and safety. Cooling and freezing are two methods processors use to slow down the microbiological processes that can lead to food deterioration. However, the equipment design and heat transfer mechanisms can greatly affect the final outcome.