Hospitality Food News

Frozen food - a cool way for restaurants to offer quality food and save money?

Despite fresh food often being considered as tasting better than frozen produce, a recent study shows that even top chefs cannot tell the difference.

In a food performance study carried out by Manchester Food Research Centre on behalf of the British Frozen Food Federation (BFFF), 32 chefs from the north-west's leading restaurants, bistros and hotels blind tasted matching samples of fresh and frozen food.

With tuna steak and duck breast among the dishes served, the chefs were invited to rate the foods on areas such as texture, consistency and appearance.

The customer feedback discovered no difference in the rating of bread, duck breast, potato mash and spinach, while the frozen sausages, puff pastry and tuna scored slightly higher than their fresh counterparts.

Brian Young, director general of the BFFF, states: "This research proves that - contrary to the belief of many chefs - the taste and texture of frozen just as good as 'fresh'."

The study came as part of the federation's Profiting from Frozen Food campaign, highlighting that buying frozen food can save hospitality businesses money.

Based in Long Bennington, Newark, the BFFF aims to protect and promote the interests of the frozen food sector by influencing appropriate bodies and focusing on foodservice and the needs of consumers.

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