Publications
N-Ice Restaurant - Diners Research
"The effect of a gourmet 'frozen' restaurant meal on diners' perceptions of frozen food."
BFFF commissioned the first gourmet frozen food restaurant, branded ‘N-ice’, at the Westminster Kingsway College, during the week 8 – 12th August 2011. The aim of this activity was to invite diners to enjoy a restaurant quality meal and to provide evidence that top quality meals could be created using frozen ingredients.
Perception & Usage of Frozen Foods - Chefs Attitudinal Research
A new sector wide survey has revealed that one in seven chefs believe there is an unnecessary stigma and snobbery attached to frozen food with over 97% of chefs now stocking and using frozen food – a 20% increase on 2009 results.
The Perception and Usage of Frozen Food survey conducted on behalf of the British Frozen Food Federation (BFFF) also revealed that 69% of chefs use frozen food on a daily basis - an increase of 16% on past results.
Click on the links below for the full press release and the results.
Fresh Facts on Frozen
The 'Fresh Facts on Frozen' booklet provides key facts on frozen food and highlights the research previously undertaken by the Federation's Foodservice Promotion Campaign. Details of the research is also available on the BFFF website under:
Frozen Food - Nutritional Acceptability for Hospital Food Provision: A pilot study
FROZEN EFFECTIVE IN PROVIDING NUTRITIOUS HOSPITAL MEALS
New scientific study highlights frozen food is comparable to ‘fresh’ in providing necessary nutrients for those in hospital care
A new scientific study on hospital food provision has highlighted that frozen food can be just as effective as ‘fresh’ in helping to achieve the National Health Service’s revised nutritional standards for those in hospital care. Analysing the nutritional content of hospital menus, scientists have established there was no significant difference between ‘fresh’ and frozen food for the 37 key nutrients tested.
For more details please download the report and full press release using the links below.
British Frozen Food Industry – A Food Vision
The world’s first frozen food report British Frozen Food Industry – A Food Vision has been commissioned by the BFFF, conducted by Sheffield Hallam University and Refrigeration Developments & Testing Ltd., and includes a foreword by Austin Mitchell MP, Great Grimsby. It highlights how frozen can strongly contribute towards Defra’s vision of a ‘healthy, sustainable and secure food supply’.
The report concludes frozen offers; high quality, good value food, with a first-rate safety record; a nutritional profile comparable to ‘fresh’, in a format that would help to control portion sizes; and environmental benefits - including the ability to reduce food waste and preserve seasonal products for all-year-round use.
Over four chapters and reviewing nearly 120 academic papers British Frozen Food Industry – A Food Vision covers:
- The value, profiles, attitudes and future projections of the retail and foodservice frozen food market (Frozen Food Market chapter);
- The history of frozen food, why we freeze food, freezing technologies and refrigeration systems, food quality and storage life, plus new approaches to freezing (Frozen Technology & Quality chapter);
- The sustainability, GHG emission reduction, waste reduction and knowledge transfer opportunities (Sustainability & Social Responsibility chapter); and,
- Nutrient deterioration, contribution to dietary intakes, vitamins, cartenoids and folate (Nutrition chapter).
It is essential reading for anyone new to the frozen food industry.
Cost, Waste & Taste Comparison of Frozen Food vs Fresh Food in a Consumer Market
As part of the Consumer Promotion Campaign, which aims to highlight a case for using frozen food, BFFF commissioned the Manchester Food Research Centre to conduct a study which looked at whether cooking from frozen food creates less wastage and reduces costs whilst tasting as good if not better than fresh.
BFFF News
