Are your frozen meals really bacteria-free? Not necessarily, according to UNSW food microbiologist Associate Professor Julian Cox. Freezing food is often treated as a safety net, something that preserves and protects by default. But Cox says it does not undo what has already happened to food. “If bacteria were present before you put food in the freezer, they’ll still likely be there when you thaw it,” he says. Playing hot and cold If a meal is destined for the freezer, Cox recommends cooling it in the fridge as soon as possible after cooking rather than putting it in while still hot. “Avoid putting steaming hot food straight into the freezer because you risk partially thawing the food around it and potentially giving bacteria a chance to start growing in those foods,” he says. “Fridges handle the heat better than freezers and reduce the chance of bacteria growing on the food compared to allowing it to cool at room temperature.” “If needed, hold food on the bench only until it stops steaming, then pop it into the fridge. Once it’s cold, transfer to the freezer.” “You want to establish the cold chain as quickly as possible.” “And sometimes meal plans don’t go according to…plan. Food that you thought you’d eat soon, stored in the fridge for a day or two, can still safely be frozen.” Ice crystals and food quality Freezing affects more than just safety. It also changes the structure of food. “Domestic freezers can’t freeze food as quickly as industrial freezers,” Cox says. “That means ice crystals are larger, and when you defrost the food, the food structure is more disrupted, and more liquid and nutrients are released. “If food is thawed and refrozen, this damage increases and overall quality drops significantly. It also means that thawed food can support greater microbial growth than the equivalent fresh food.” While freezing may slow or halt bacterial activity, it does not kill all pathogens. “Some bacteria, including Salmonella, can survive for long periods in frozen food, especially if the food is protective, for example, containing high fat and protein,” he says. Freezing large quantities at once slows the process and can give bacteria more time to multiply. Dividing food into smaller portions allows it to freeze and defrost more quickly and safely. Cox also notes that packaging matters. “Smaller portions freeze and defrost faster, which is safer and more convenient. Think about portions that suit your household in terms of a single meal serving. Freezer bags aren’t always airtight, so moisture can move in and out more easily. “Sealed (airtight) containers filled close to the brim that leave little or no headspace for air, help food last longer and maintain quality.” Thawing tricks The way food is thawed also plays a major role in what happens next. When food is left to thaw at room temperature, the outer layers warm faster than the centre. As it approaches full thawing, parts of the food can sit in the temperature danger zone between 5 and 60 degrees Celsius, where bacteria can grow quickly. Cox says thawing in the fridge keeps food at a stable chilled temperature. Microwaving can also be used for a quicker thaw before cooking, though it may begin to cook parts of the food. “Some people thaw in static water, but this carries its own risks as the outer layers of the food can remain in the danger zone for too long, which allows bacteria to multiply,” he says. “While thawing under running water is an acceptable option, it certainly isn’t ideal as it requires large volumes of water, which is wasteful. “The safest option, and that most recommended by authorities, is slow thawing in the fridge, because even after a day or two, the highest temperature the food reaches is around five degrees Celsius, or whatever temperature your fridge is set to.” Frozen vs fresh Freezing is often seen as a compromise on quality, but according to Cox, that is not always the case. He uses peas as an example of the phenomenon. “By the time fresh peas are picked, sent to the retailer and make their way into a customer’s kitchen, it’s already been in the supply chain for many days. “When you’re talking about frozen products, they’re typically moved very quickly from the field into a frozen state, so the quality is sometimes higher compared to buying fresh – and often cheaper too.” Handle with care Some frozen foods have been linked to foodborne illness outbreaks. In 2017, frozen berries were associated with cases of hepatitis A in Australia despite passing company testing before sale. “Personally, at present, if frozen berries aren’t grown in Australia, I’d avoid eating them straight from the packet,” Cox says. “I still use imported frozen berries in cooking, in a range of dishes, but first I heat them up to at least 80 degrees Celsius to significantly reduce the risk of any harmful bugs surviving. “The problem we face is that it’s very hard to detect viruses in any food, including frozen berries. So, assuming risk and preparing and cooking foods in ways to reduce or eliminate that risk is the way to go.” With freezing being one of the most popular storage methods in Australian households, it’s important to be aware of the benefits and limitations of the process. While freezing can certainly extend shelf life and reduce food waste, it can’t quite hit Ctrl+Z on existing bacteria. Find more food and drink features on Crumb Wire.

Dutch Smuggler is expanding in Sydney with two new CBD locations at 10 Bridge Street and Quay Quarter Tower in North Sydney. Known for its viral Mie Goreng Toastie, the specialty coffee roaster and toastie spot has built a following off its Martin Place flagship, an eight-seater that operates as a takeaway-focused venue and remains the busiest of its six locations. A shift in scale The new openings mark a shift in scale, with each Dutch Smuggler site designed for a different kind of city crowd. The broader approach is centred on creating a welcoming space, with hospitality positioned as a core part of the business alongside coffee and food. “We’re all about connection and community. When I’m hiring, I’m not just looking for talent, I’m looking for someone who is hospitable,” says owner Alfred Agus. At 10 Bridge Street, the brand is opening a 25-seat dine-in cafe alongside a central kitchen, allowing for a more comprehensive menu that reaches beyond its core toastie offering. Over at Quay Quarter Tower, the focus is on speed, with a takeaway format at the forefront and limited outdoor seating aimed at office workers. Indonesian flavours While the Indo Mie Goreng Toastie remains a signature, the menu continues to draw on Indonesian flavours across a range of recipes. Beef rendang, for instance, appears in toastie form as a tribute to one of Southeast Asia’s most punchy flavour profiles, alongside a few kimchi variations and sambal-based egg dishes. Coffee, too, remains central to the operation. Dutch Smuggler roasts its own beans with a focus on Indonesian origins, working directly with farmers and handling importing, roasting and cupping in-house. The aim is to showcase Indonesian coffee on the global stage alongside origins such as Ethiopia, Colombia and Brazil, while educating customers about its history and heritage. The Martin Place store, designed in collaboration with Inco Studio, has also received recognition at the Better Future Awards for its architecture and interiors, helping position the brand as a distinctive player in Sydney’s specialty coffee scene. With the two new venues, Dutch Smuggler is building on that foundation, expanding both its footprint and its format across Sydney CBD. Source: Curated Agency Find more food and drink news on Crumb Wire.

Tim Tam has launched a new Iced VoVo-inspired flavour, pairing two of Arnott’s most recognisable biscuits in one chocolate-coated bite. The limited-edition Tim Tam inspired by Iced VoVo combines the chocolate-coated biscuit with a raspberry jam centre and coconut-flavoured cream, drawing on the fruit-cream flavour profile of the Iced VoVo. The release follows earlier mashups like Tim Tam inspired by Jatz and comes as Iced VoVo continues to hold its place in Australian households, with more than a million purchasing the biscuit over the past year. The flavour pairing leans into familiarity, combining the layered texture of Tim Tam with the jam and coconut elements typically associated with the Iced VoVo. It’s positioned as a nostalgic combination built on two long-standing products in Arnott’s range. Francesca Reid, Global Marketing Lead at Tim Tam, says: “We’re always listening to the flavours fans are craving from Australia’s Favourite Chocolate Biscuit, and while a lamington Tim Tam has long been on the wish list, we knew we could go one better. “Our ongoing collaborations with Coles reflect a shared focus on blending nostalgia and fresh innovation, with Tim Tam inspired by Iced VoVo delivering just that.” Tim Tam inspired by Iced VoVo will be available exclusively at Coles supermarkets nationwide mid-month, with an RRP of $6.00. Find more food retail updates on Crumb Wire.

Twisties has released a limited-edition Tangy Pickle flavour, bringing the viral pickle trend into the snack aisle. The launch follows a rise in pickle-focused food trends, with new research from the brand showing 58% of Australians say they enjoy the flavour and nearly one in five Gen Z consumers describing it as an obsession. Online, pickles have moved well beyond the jar, showing up across viral formats from “chickle” combinations to ASMR-style snack content. Google search data reflects the shift, with queries for pickles up 60% year-on-year between February 2025 and 2026, while TikTok content tied to the snack has amassed billions of views. From side to centre The research also points to a change in how Australians are choosing flavours. A third of respondents said they would pick pickle-flavoured snacks over classics like lamingtons, meat pies and chicken parmigiana. Among Millennials, 37% said they would opt for pickle over avocado, compared to 15% who would stick with the latter. For Gen Z, the appeal goes beyond taste. More than a quarter said eating a pickle in public would be considered socially unacceptable, while 30% said they worry about how certain foods are perceived by others. At the same time, half said they are drawn to the crunch and texture, reflecting the continued pull of ASMR-driven food trends. Despite the momentum, the flavour remains largely divisive. Around a quarter of Gen Z respondents said they dislike pickles, with a smaller group describing it as the least appealing option. Snack behaviour, but make it private The trend is also shaping how people snack. A third of Australians said they would rather eat their favourite snacks in bed than in public, while a smaller portion admitted to snacking in the shower. For some younger consumers, pickle-based foods are becoming part of identity-driven eating habits, with a segment linking their preferences to broader online aesthetics. Brand Manager Simon Odisho said: “We’ve been experimenting with Australia’s best loved flavours for years, with Twisties. Tangy Pickle is the ultimate reward for Aussie pickle lovers. “Inspired by a craving taking over the internet, and irresistibly moreish, we’re confident this punchy, tangy flavour hit will have you salivating and snacking from noon, till night – maybe even via the shower.” Twisties Tangy Pickle is now available exclusively at 7-Eleven stores nationwide, ahead of a wider rollout from April 30. Source: Special Group Find more food retail updates on Crumb Wire.