Gefriergut

Gefriergut, literally frozen goods, is a term used to describe foods and related products kept in a frozen state to preserve quality and extend shelf life. In commercial settings, temperatures of -18°C (0°F) or colder are commonly used, though some items may be stored at slightly different temperatures to optimize texture and safety. Freezing slows microbial growth and enzymatic activity, helping to maintain nutritional value and prevent spoilage.

The category covers a wide range of products, including vegetables, fruits, seafood, meat and poultry, ready-made meals, bakery items, and desserts such as ice cream. Many frozen items are processed and packaged for retail or food service, and some are frozen individually (IQF) to allow portions to be separated easily.

Packaging and labeling are important to protect against moisture loss, freezer burn, and temperature fluctuations. Common methods include heat-sealed films, cartons, trays, vacuum packaging, and modified atmosphere packaging. Labels typically indicate product name, net weight, storage instructions, and best-before or use-by dates.

Quality and shelf life depend on the type of product and storage conditions. While freezing preserves safety and basic nutrients, texture and flavor can change over time due to ice crystal formation and moisture loss. Freezer storage times vary widely, from several months for many vegetables to a year or more for certain meats and prepared meals, with quality gradually declining over time.

Handling and safety guidance emphasize thawing in the refrigerator, under cold running water, or by microwave, and cooking thawed items promptly. Refreezing thawed foods is generally discouraged for safety and quality reasons unless they have been cooked after thawing. Regulatory frameworks for labeling, safety, and traceability apply in many jurisdictions.