Full shownotes, transcript and resources here: https://soundbitesrd.com/305 Frozen foods are having a moment – and the science, policy, and nutrition research behind them is more nuanced than most people realize. In this episode, we take a fresh (and frozen) look at how freezing works, why it matters for nutrition, and how frozen foods fit into today's evolving dietary guidance and food systems. From debunking persistent myths to exploring how frozen fruits and vegetables can support healthier eating patterns, reduce food waste, and improve access to nutrient-dense foods, this conversation connects the dots between research, real-world eating habits, and public health programs. We also dive into emerging policy efforts and pilot programs that recognize frozen produce as a powerful tool for improving food security and diet quality—especially for communities using SNAP and nutrition incentive programs. If you're curious about how frozen foods stack up nutritionally, practically, and sustainably, this episode offers a timely, evidence-based perspective. Tune in to this episode to learn about: the science behind the freezing process how and why foods are frozen the benefits of frozen foods common myths about frozen foods what drives shoppers to purchase frozen foods how frozen foods fit in the context of evolving nutrition science and dietary guidelines nutritional equivalency of frozen foods compared to fresh or home prepared foods innovative ways to include frozen foods into a healthy diet how frozen produce can improve fruit and vegetable consumption how the frozen food industry supports food waste reduction GusNIP pilot to integrate frozen produce into the nutrition incentive program for SNAP participants SHOPP Act legislation that ensures frozen produce is represented in the Produce Prescription Program resources for health professionals and the public