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Nothing added: why freezing is the only preservative we use
No preservatives, no added sugar, no chemicals. Cold is the only thing keeping a Montana product fresh — and that's the whole idea.
Read the back of a Montana bag and the ingredient list is short — usually one line: the vegetable or fruit itself. No preservatives, no added sugar, no colourings, no chemical additives. The only thing keeping the product fresh is the cold.
That's not a marketing choice so much as a consequence of how freezing works. When produce is frozen at -18 °C within hours of harvest, the cold itself arrests the spoilage, oxidation and microbial growth that other foods need additives to hold off. There is simply nothing for a preservative to do. What's locked in instead is the vegetable's own colour, texture and full nutritional value.
This is what "clean label" means in practice, and it's a standard we back with hard process: HACCP and ISO certification, microbiological testing, and quality checks before, during and after production. Honest food is mostly a matter of leaving things out — and then proving, batch after batch, that you did.
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