Apparently making it at home, freezing it, and using it later is easy.
Having someone else make it, freeze it, then sell me the frozen product is somehow impossible and lower quality.
Each of these components requires compromises in a way that the home cook doesn't need to worry about. These are the things that cause compromise in quality, the addition of ingredients you'd never add yourself, and a lack of freshness that's apparent to anyone who makes their own versions from scratch. The best you can do is buy items from small, local, specialty shops, but it will be much more costly and just about anything you find in your average grocery store isn't going to be produced at that scale at all.
100%. This is always the epitome of French cooking, to me.
France: No good X at the market this week? I won't make X dish.
America: We have X on the menu, so we must be able to make it every week.
I know when I made refrigerated yoghurt (so only milk+culture ingredients) I could taste the difference in the milk freshness, and I was just using gallon store milk.
Freezer section has generally been where cheap or low-quality ingredients get a logo and heart-warming story about Nana slapped on them.
And to some degree it's a lemon market: I can only see the logo, the story, and the price, not what went into production. So high-quality ingredients have little pricing power.