BFFF Highlights How Frozen Food Can Help Foodservice Reap Rewards

British Frozen Food Federation (BFFF) has launched a new information booklet aimed at caterers and chefs, to highlight the benefits of using frozen food in a foodservice environment. This comes in light of the changes in the way consumers are dining out, as 73% of adults are dining out at least once a week leading to an average market growth of 3.5% over the last five years.

Independent research cited in the booklet cites that 86% of chefs agree that products are frozen at their peak quality while 95% of chefs use frozen ingredients daily. The Fantastic Frozen booklet aims to build on these statistics and use them to dispel myths that ‘fresh is best’ and provide caterers with the knowledge and support they need to feel confident that frozen food can offer their customers the same top quality.

The foodservice sector has seen continued growth in recent years, with the market value expected to reach £56.3 billion by 2019. Pubs and quick service restaurants are the fastest growing as customers’ lifestyles are changing and meal occasions are blurring. The traditional three meals a day structure is becoming a thing of the past, with consumers eating out on-the-go and visiting coffee shops for a quick snack, more than ever.

To remain competitive, caterers need to be aware of these changes and adapt to them and frozen food can offer the flexibility needed to meet this ever-expanding range of meal occasions.

BFFF has identified the key criteria that informs buying decisions for chefs and caterers and used this to compile a range of research and resources to help overcome some of the myths surrounding the cost and quality of frozen food, and demonstrate how it can offer substantial benefits to outlets.

John Hyman, chief executive of BFFF says, “Frozen food can support caterers as they adapt to meet customers’ changing expectations of eating out. 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.

“In addition, with peak dining periods becoming less predictable, the portion control of frozen food offers caterers a tasty and healthy solution that cuts food waste from food going bad or being leftover in quiet periods, reducing costs in the process.

“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 at