1. INTRODUCTIONFreezing food preserves it from its preparation until its consumption. Historically, farmers, fishermen and trappers have kept their game and products in unheated buildings during the winter season. Freezing food slows decomposition by turning residual moisture into ice, thereby inhibiting the growth of most bacterial species. In the food industry the process is called IQF or Individually Quick Frozen. Food preservation in domestic kitchens in the 20th and 21st centuries is achieved using domestic freezers. The advice generally given to householders was to freeze food the day it was purchased. An initiative by a group of supermarkets in Romania encourages the freezing of food "as early as possible until the product's expiration date." The Food Standards Agency would have supported the change, provided the food had been stored correctly up until that point. Beginning in 1929, Clarence Birdseye offered his frozen foods to the public. Birdseye got the idea during fur trapping expeditions to Labrador in 1912 and 1916, where he saw native people using freezing to preserve food. Modern attempts at refrigeration began in the early 20th century in the meatpacking industry. More advanced attempts include frozen food for Eleanor Roosevelt during her trip to Russia. Other experiments, involving orange juice, ice cream, and vegetables, were conducted by the military toward the end of World War II. In 1974, the first differentially heated container (DHC) was sold to the public. A DHC is a metal sleeve designed to allow frozen foods to receive the correct amount of heat. Openings of different sizes have been positioned around the sleeve. The consumer would put the frozen dinner in the pouch according to middle of paper......e food style of Western culture. The respondents were from different cultures and cooperated to help me in my research. Even the investigation extended to a few hotels and restaurants. Finally, let us conclude that the research was very successful with a positive opinion from the respondents. The society has already accepted this food style and it is a great opportunity for any processing company from all over the world to start their business in India. Works cited[1]. BUSINESS STATISTICS - S. Guptha[2]. THE BRITISH FROZEN FOOD INDUSTRY - Brian Young, BFFF (British Frozen Food Federation), Judith Evans, RD&T (Refrigeration Developments and Testing Ltd), Dr Wayne Martindale, Center for Food Innovation, Sheffield Hallam University, Charlotte Harden, Center for Food Innovation, Sheffield Hallam University.[3]. INTERNET- Wikipedia, aski.com.[4]. RESEARCH METHODOLOGY – CR Kothari.