The Perception and Usage of Frozen Food survey conducted on behalf of the British Frozen Food Federation (BFFF) also revealed that 85% of chefs use frozen food at least weekly in their establishment.
When asked about their views on frozen food, 86% stated that they believed that frozen foods are frozen at the peak of their quality – a 16% increase on 2011 results. 75% believing that there is an unnecessary stigma and snobbery attached to frozen food – a 60% increase in three years.
The survey, which was completed by chefs and caterers from across both cost and profit sectors, also showed that eight in ten chefs believed that frozen food offered year-round availability of seasonal products. Seven in ten claimed that frozen ingredients also offered them optimum price stability and competitiveness.
Commenting on the results, Brian Young, director general of BFFF, said: “This survey has shown that chefs are increasingly aware of the benefits of using frozen ingredients and prepared meals such as quality, cost and waste.
“In particular, chefs and caterers are becoming more aware of the high quality of frozen ingredients, with the majority now believing that the snobbery attached to frozen is unnecessary. We believe that this is down to factors including independent research into the nutritional value and cost of frozen food, premium NPD from the industry and third party endorsement from high profile chefs such as Jamie Oliver.”
Other results showed that almost 94% of chefs agreed that frozen food reduced waste as it offered better portion control and 82% claimed that frozen could help with long term menu planning – an 8% increase on 2011 results. These can be key to planning a sustainable menu.
Young added: “Clearly, chefs are realising the multiple benefits of using frozen ingredients. From premium frozen ready meals to pre-prepared ingredients such as butternut squash and frozen herbs and chillies, frozen food offers chefs and caterers a wide range of options to help cut preparation time, food waste and improve their bottom line.”