Almost all chefs use frozen ingredients daily, according to new research, while 86% of chefs agree that products are frozen at their peak quality.
A survey in the Fantastic Frozen booklet by the British Frozen Food Federation (BFFF) supports the organisation’s belief that frozen food can offer customers the same top quality as fresh ingredients, particularly in the foodservice sector.
The traditional three meals a day structure is becoming a thing of the past, the BFFF says, so to remain competitive it wants caterers to be able to adapt to changing consumer habits using the flexibility of frozen food.
“As customers are becoming influenced by other cuisines and expect seasonal food all year round, frozen offers a huge benefit in that the process of freezing offers year-round availability of seasonal ingredients,” says John Hyman, chief executive of the BFFF.
“The proposition of frozen food is only growing and with an industry-wide focus on waste management as well as advancements in premium NPD, frozen food presents a real opportunity for outlets to capitalise on, safe in the knowledge that they are offering their customers high quality, nutritional food.”
The booklet can be found here.