Gotowe dania, mrożonki i air fryer. Jak dziś naprawdę jedzą Polacy?😳

This episode is sponsored by FRoSTA Food Service. *** Are frozen foods really worse than fresh produce? Does freezing kill vitamins? And can frozen fish be a safer choice than the "fresh" fish we get in some restaurants? In this episode of the podcast "whatyoupass.you.do" (whatyoupass.you.do) I talk with Paweł Wojciechowski, Commercial Director CEE of FRoSTA. This episode is sponsored by FRoSTA, but above all, it's a conversation in which we demystify some of the biggest myths about frozen food. We start—as always—at the table. From the flavors of Paweł's childhood: bread with mustard, minced meat with marjoram, and his grandmother's pea soup. From the family home, culinary traditions, and flavors that stay with us for years. Then we move on to what many of us have in our freezers, but about which there are still many myths. I ask Paweł how freezing actually works. Does food lose its nutritional value? Can frozen vegetables have the same amount of vitamins as fresh ones? How to prepare them correctly and how can you tell if a product has been stored incorrectly? The topic of fish also looms large in our conversation. Are Poles eating more and more of them? What does a short list of ingredients mean? What is the MSC certification and why is responsible fishing important? And can frozen fish sometimes be a safer choice than "fresh" fish in a restaurant? We also delve into Poles' shopping carts. Paweł discusses FRoSTA research, which shows that when choosing food, taste is most important to us, followed by quality, and only then price. We discuss how we actually buy food—and why food is not just a product, but also emotions, trust, and a sense of security. The conversation also touches on trends that are increasingly changing our home cooking: ready-made products, quick meals, and the popularity of the air fryer. We also take a look behind the scenes at the FRoSTA brand: who's behind the taste of ready-made products, what role does the chef play versus consumer research, and why, before a product reaches the freezer, it must stand up not only on the plate but also in the eyes of the people who will actually eat it. This episode is for everyone who shops, feeds their family, reads ingredients, considers food prices, and wants to make more informed decisions at the store shelf. Because what we communicate matters. Even when we choose what ends up on our plates. ✨ Flavors of the Conversation: 00:00 Highlights of the Conversation 00:50 Introducing the Guest 02:14 Where does Paweł come from and what flavors of his childhood do he miss? 03:36 Culinary Traditions from His Family Home 04:25 Is Food Marketing About Emotions or Food? 05:34 How Do Poles Buy Food: Taste, Quality, or Price? 06:36 Food Safety and Brand Responsibility 07:24 How does freezing affect a product? 09:12 Does freezing kill vitamins? 10:08 How to properly prepare frozen vegetables? 11:17 How long can products be kept in the freezer? 12:30 A frozen lump in the package - what can it mean? 13:27 What does the process of freezing vegetables look like? 13:33 What does the process of freezing fish look like? 14:11 Do Poles like fish? 14:57 Boneless fish - does it matter? 15:50 Ingredients of Frosta products: is it really just fish? 16:14 What is the MSC certificate? 18:12 Frozen fish vs. "fresh" fish in a restaurant - which is safer? 23:12 Are frozen products highly processed? 24:38 Fish in Poland, ready-made meals in Germany — what do they eat in other countries? 26:00 The trend for ready-made products and... Mexican Chicken FRoSTA in Paweł's freezer 27:13 Air fryer as a culinary hit and new FRoSTA products 28:45 Who's behind the taste of FRoSTA products? 29:32 Food prices in Poland ✨ The episode's partner is FRoSTA Food Service — a frozen food manufacturer for the food service market that focuses on quality, short ingredients, and a responsible approach to products. https://www.frostafoodservice.pl/ ❣️ Meet us on Instagram: ⁠@gwiazdowska.agata⁠ 💌 Write to me: [email protected] 🎬 Production and editing: Studio Syta ✏️ Cover, logo, and PR: Dagmara Tarka