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Here below in ‘downloads’ you can find a product list. Is the product you are looking for not in the list? Please contact our sales team via info@antarcticfoods.com. We will certainly find the product for you.

The Aquitaine climate is the most sustainable condition for farming: the constant sea breeze reduces the risk of foliar diseases, the pure groundwater makes additives superfluous and an early cultivation minimizes weed growth. This is nature at its best: a sustainable, perpetual cycle without human interference. Thanks to the mild temperatures, Mother Nature creates the finest harvests for ten months each year. 

Antarctic Foods or Antarctic Foodies? While Antarctic Foods specializes in freshly frozen vegetables for food producers, Antarctic Foodies promotes all artisan delights with a link to freezing. Antarctic Foodies brings traditional specialties closer to the consumer. Learn more.

Frozen vegetables contain as much nutrients as ‘fresh’ vegetables. We manage to seal in their nutrients and minerals by individually quick freezing the vegetables immediately after harvest. ‘Fresh’ vegetables or fruit bought in the supermarket have often travelled a long way before they reach the shop. Moreover, the odds are  that you will also keep them in your refrigerator for a while, before you eat them. Consequently, a lot of essential nutrients are lost.

Frozen vegetables are a great solution to eat more vegetables, they are so handy and easy to use and safe time preparing good, healhty food. Fry your portion of vegetables quickly in a pan or make your fresh soup. This in 5 minutes time.

Frozen vegetables are thé most local, seasonal vegetables ever! The vegetables grow on the fields in open air in the season when they grow best. When Nature decides they are ready, the vegetables are harvested with care and processed in the factory next to the fields.

And last but not least, frozen vegetables are the answer to food waste. You only use the portion needed, the rest you can keep in the freezer. Did you know that Antarctic foods was founded as a company in cooperation with the fresh market for carrots who did not make it to the supermarket? Read more about the story here.

The temperature in the core of the vegetables decreases so quickly that the cell structure and the flavour of the vegetables remain intact. If you freeze your vegetables at home, the temperature will drop much slower, thereby inducing ice crystals to form that damage the cell structure, so that nutrients are lost and the vegetables lose their crispness.

When freezing vegetables no additieves, preservatives, artificial colours or flavours are used. The vegetables are frozen just as they are, completely natural. As the freezing is done so fast, the cell structure of the vegetables is optimally preserved, so that only few nutrients get lost during thawing and preparing the food. In spite of the absence of preservatives, our frozen vegetables and fruit can be conserved for an average of two years.

The preparation method is not always mentioned correct on the packaging, hence a lot of consumers do not know how to use frozen vegetables in their daily menu. Please read our tips how to prepare frozen vegetables wisely, so you can serve some tasty vegetables in no time:

• Vegetables in tiny pieces (like peas, beans, diced carrots, sweet corn, etc…): do not boil.  Fry a shallot or melt butter/oil in a pan. Add the vegetables and let simmer for 5 to 7 min.  
• If you rather steam or bring your vegetables to the boil anyway, do not boil too long. Bring salted water to the boil. Put the frozen vegetables in the water until the water starts to boil again. Drain. Season with salt and pepper, and if you wish with other herbs.
• Vegetables which are a bit bigger (like diced carrot 20x20 or salsify): prepare as mentioned above. Bring to the boil, put the frozen vegetables in the water until the water starts to boil again. Boil fora n extra 1 or 2 minutes. Taste if OK and drain when al dente. Eat the vegetables pure, with a pinch of salt and pepper, or fry in a pan with butter or oil.
• All frozen vegetables are perfect for stew, sauces and soups.