Improvements in Frozen Cuisine Will Be Highlighted in a New “Leading Edge” Segment Hosted by Jimmy Johnson

(PRWEB) April 24, 2014

The frozen TV dinner has been around for decades, first advertised with pop-out, folding dinner trays for folks who wanted the joy of watching TV, eating, and not having to cook a full meal. These products were around even before the microwave become commonplace. However, today’s frozen meals are light years from those early dinner trays. Further, people rely on frozen meals for regular lunches at work, dieting, fast-cooking at home, and even travel food on trips away from home. And the variety of foods available now are a veritable rainbow of choices versus the old lump of mash potatoes and Salisbury steak. “Leading Edge” will be looking into the gamechanging trends.

The program will help shed light on myriad questions: Has the science of frozen food product really changed? How complicated is it to flash freeze food and store it for years? Believe it or not, there’s a whole system built up in the preparation and packaging of frozen foods, down to the shipping logistics and marketing material printed on the containers.

Jimmy Johnson, the host of Leading Edge, will introduce a segment exploring the latest trends in the frozen food industry, from factory to the retail shelf, as well as what those changes mean for the average person and household consuming these food products.

The “Leading Edge” program is delivered to Public Television throughout the United States, and has no relation to PBS. Visit http://ift.tt/1g6DXAV or email info(at)leadingedgeseries(dot)com for more information.

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