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For the better part of a century, freezing has proven a highly effective method of food preservation. Nevertheless, today’s product developers—and the ingredient processors, packaging experts and technology innovators who serve them—keep striving for greater culinary integrity, shelf life and value in the products they freeze.Compared to refrigerated foods, which hold their connection to freshness dear but have a shelf life counted in days, frozen foods offer a shelf life of months and still generally high quality, but are sometimes compromised by uncontrolled moisture migration and ice crystal growth, among other challenges. But improvements in ingredients, packaging and freezing technology ...