The booklet comes in light of market growth of 3.5% over the last five years as 73% of adults dine out at least once a week and independent research in the booklet cites 85% of chefs use frozen ingredients daily.
John Hyman, chief executive of the BFFF, said: “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.”
The booklet features resources and research to show frozen food’s benefits such as lessening food waste, saving money and year round availability.
The booklet can be viewed here.