Frozen food in many cases offers ‘nutritional superiority’ to produce sold as ‘fresh’, claim researchers from Sheffield Hallam University. The scientists back up their claims by pointing to research that demonstrates that ‘fresh’ food can lose nutrients and deteriorate along the supply chain. This surprising finding is in large part due to new methods of ‘harvest-to-freeze’ which preserve nutritional values better than some ‘fresh’ produce which can spend weeks in the chain of producers, wholesalers and retailers before reaching customers.