From what I understand, if you freeze anything quickly as opposed to slowly, the resulting ice crystals are much smaller -and they tend to have much better taste and texture.
From what I understand, if you freeze anything quickly as opposed to slowly, the resulting ice crystals are much smaller -and they tend to have much better taste and texture.
this is true. the process is called flash freezing.
That said, this advantage gets completely undone if the frozen food is left in a pallet waiting to get into another freezer. the subsequent refreeze will introduce the very ice damage the original process was trying to avoid. you can certainly take steps to minimize thaw on the way to your freezer but you don't know if the entire supply chain was so judicious.