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.
Formidable foodservice
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.
Professional caterers’ frozen food perceptions have been highlighted in the BFFF ‘Perception and Usage of Frozen Food’ surveys 2012 and 2014, which indicate that they now see frozen food as a kitchen staple. The surveys revealed that 95% of chefs are now stocking and using frozen ingredients, with 86% believing that frozen foods are frozen at the peak of their quality. The surveys also revealed that 94% of chefs agreed that frozen food reduced waste and offered better portion control.
Converting consumers
As well as effectively changing perceptions of frozen food in the foodservice sector, the frozen food industry has invested in promoting frozen food to consumers and meeting their demands. Consumers are now as knowledgeable as they have ever been and are seeking ever greater value for money. The challenge, which the frozen food industry is addressing, is positioning frozen food as an equal or better alternative to fresh. Up to the end of 2014, providing cost effective meals was the driver and research from BFFF highlighted how a family of four could save 34% per weekly basket on the top 10 items when purchasing frozen. However, as well as being able to offer cost effective meals, it has been proven that frozen food can offer greater health benefits than fresh. Leatherhead Food Research and the University of Chester for example found that Polyphenol antioxidants were higher in frozen carrots than in fresh carrots and that Vitamin C antioxidants were higher in frozen Brussels sprouts and broccoli compared to fresh.
Further research carried out on behalf of BFFF highlighted how frozen food can help save up to £470 per year by reducing food waste. These benefits – lower cost, healthier and reduced waste – all show the benefits in comparison to fresh food. However, in recent years the expansion of the range of frozen foods available has also helped drive the growth of the retail frozen food sector. NPD has improved the quality of frozen food now on offer to consumers. With greater technology available and increased investment, more premium, higher quality products are being produced, which is leading to consumers associating the frozen food aisle with even higher quality food.
Products such as mushroom, cranberry & brie wellington and garlic cream cheese potato rostis highlight just how far the retail frozen food industry has come. The value of the UK retail frozen food market has grown by 12.8% in the last five years. This increase has been as a result of changing consumer perceptions and reflects the amount of hard work that has been put in by the frozen food industry as a whole.
