Perceptions of frozen food as a whole have improved immensely in recent years across the foodservice and retail sectors, according to Brian Young, chief executive of British Frozen Food Federation (BFFF)
Research has helped to prove that frozen food retains more nutrients than fresh food, reduces food bills and reduces food waste in professional and domestics kitchens.
In the past five years, BFFF and the frozen food industry as a whole have put in a lot of effort to challenge often long-held misconceptions about frozen food from chefs, restauranteurs and other catering professionals in the foodservice sector by highlighting its benefits. Research has highlighted that an average UK pub could save over £100,000 per annum by using frozen food – a considerable cost saving with pubs having to deal with rising energy costs and continued food price inflation. This research, along with the expansion of frozen food product ranges, has influenced catering professionals’ perceptions and ensured frozen food has become more desirable.
Products currently available in the foodservice sector are now of the highest quality. As well as being able to purchase products such as pre-prepared vegetables, meat and herbs, which can help chefs to reduce preparation and cooking time, premium products such as coconut coated prawn skewers and Korean shredded chicken have enabled chefs and caterers to use frozen products to produce high quality, great tasting menu.