There may be a new way to preserve the freshness and taste of frozen vegetables.
This video is from Sweden’s Lund University.
The spinach leaf on the left has been treated, the other has not.
The sturdy leaf was treated with trehalose.
That's a naturally occurring substance that helps fungi and grass survive cold winters.
"The effect is that we keep the cells alive after thawing so that's why the structure doesn't collapse,” said Frederico Gomez, Associate Professor of Food Technology at Lund University. “And if we keep the cells alive after thawing, then we also keep the fresh like characteristics. We also keep all the nutrients and everything inside the cells. They will not be lost."
Researchers say the vegetables still taste fresh after they're defrosted.