Best way to freeze baby food on plane?

by the way, I also dont tend to take too much meat - usually only take meat for that day but for subsequent days I would only take frozen veggy food.... and take a can of tuna or something to mix in.
 
I have a Fridge-to-go and, as far as I can tell, it may be a bit colder than a regular coolbag, but it won't keep your food properly frozen. So, for that reason, I think Lisa1's advice about not taking meat is spot on.

If the veggies defost a little and you refreeze them at your destination, it's not a big problem but you can't do that with meat.

As an aside, I'm travelling with pouches of pureed organic food I bought in 360. They are pure, with no artificial ingredients and will save a lot of hassle, in my opinion.
 
I think I'll actually do what Snagito suggested and pack the entire Fridge to Go (which is not very big) into a suitcase and then check it into the hold. When I've previously carried frozen food back to HK in my suitcase, it has stayed frozen even without a cooler bag, although it was a shorter flight. So I'm hopeful that it will be okay with the addition of the cooler bag and putting it in the hold. But just in case, I also won't bring much meat. If there is any sign of thawing of the meat when I get there, I'll throw it out just to be on the safe side. Will let you know how it works out.
 
It was inside a bigger suitcase. Another thing that helps is to pack the cooler bag really tight as possible and then cover the top with a kitchen duster or something so there is no space left inside, works very well I found, the smaller containers/ice packs/bags etc keep each other cool too if you see what I mean. I found that meat dishes kept well (bolognaise sauce etc) but fish I was worried about as that tends to spoil quickly - took a few cans of tuna/sardines etc as back up and then mixed into the rice and pasta dishes. All the best!
 
great.. getting so much info from this thread. but more questions. did you guys cook full meals and freeze (i mean WITH the rice/pasta)? or did you just freeze the vege and the meat and get fresh rice/pasta at the destination?
 
Yes I made some full meals. Mac n cheese was one and then savoury rice was another and then bolognaise sauce (with meat) but no pasta with it -just the sauce - then added fresh pasta with it when serving - mild chicken curry was the other -then added steamed rice with it when serving.. SO helpful to have the meals with you already I found.. Hope it works out fine for you and that you have a wonderful time.
 
I pack the cool bag with food into the hold as it is colder and take a 2nd cool bag onboard with me with just the food for that day (including for when I arrive so that you can 'hit the ground running'). I usually also freeze full meals, but I also take little bags or boxes of pasta, rice and lentils or couscous or similar so that you can cook it up when you get there to add to food as well. I also take a portable travel warmer with me which I find a god send for bottles and for defrosting food. Once the food runs out I usually 'borrow' veg and fish or chicken from my 5 year olds plate for the baby and mix it up with some rice or pasta. If it is dry you can always add a small amount of apple juice. This is OK if your baby is old enough for 'chunks' but if you still need it fully pureed you will need to take your blender with you (which I have also done in the past!). The lengths we go to for our children!!! (by the way, I also always take a sponge and washing up liquid with me so that I can wash all the bowls, spoons, bottles/blender etc straightaway - you find in a lot of hotels they dont like to 'touch' baby things and also if you arrive at your destination late you need to be prepared for the morning)...
 
hi kellyst

im flying air france to Paris next month with an 8 week old baby and would be grateful for any feedback on your trip. im expressing all my baby's feeds so will need to refridgerate my milk if possible.

Thanks!
 

About this archive

This is an archive of over 20 years of GeoBaby and GeoSchools knowledge and discussions, kept online as a read-only reference.

Back
Top