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Stir it up magazine Jan Feb 2015

FOCUS ON FROZEN The value of frozen food By Brian Young, director general of British Frozen Food Federation The value of frozen food purchases in the foodservice market was £2.24billion according to the latest data provided by Horizons. The figures look at the calendar year 2013 and show an increase of £25million on the previous year. 38 JAN / FEB 2015 These encouraging numbers follow on from a study commissioned by BFFF earlier in the year that shows chefs and caterers are increasing both their usage and understanding of frozen food. Hotels and restaurants in particular are two foodservice operators that have increased the amount they are spending on frozen food inventory in recent years. Of the nine food operator categories, the highest proportion of the £2.24billion figure came from quick service restaurants (QSR), restaurants, hotels and pubs. Other food operator categories included healthcare, education and leisure. Sales of frozen food to the nine foodservice categories either matched the previous year or showed a notable increase (with the exception of staff catering). The increased adoption of frozen food across the foodservice industry reflects a BFFF report which found that 95% of chefs and caterers stock and use frozen ingredients. The high percentage of usage and sales can be attributed to the reduction in waste, “...a BFFF report found that 95% of chefs and caterers stock and use frozen ingredients.” locked in quality and cost effectiveness of frozen food – making it ideal in foodservice. Most notably, there was an encouraging increase from hotels. Hotels purchased £1.6billion of frozen food inventory, an increase of almost 4.6%. Another big increase came in restaurants where the value of frozen food sales stands at £1.97billion, up from £1.88billion. BFFF is encouraged by the recent figures, both financially and in terms of perception and usage, and we predict a strong start to 2015 for frozen. For more information visit: bfff.co.uk


Stir it up magazine Jan Feb 2015
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