2013 set to be a strong year for frozen

2013 set to be a strong year for frozen

Next year is set to be another positive year for frozen – following continued changing attitudes from consumers, retailers and foodservice operators, according to British Frozen Food Federation (BFFF).


Despite a tough UK economy impacting the food industry as a whole, in particular in foodservice, frozen has continued to buck the trend as the financial, nutritional and quality benefits of using frozen have increasingly been recognised.

The challenge of ever decreasing household spend has led to consumers thinking more carefully about how they shop for their food. However, this has had a positive impact for the frozen food industry as more and more shoppers see the benefits of meal planning and recent premium revamps of frozen ranges in major supermarkets.

In foodservice, a sector hardest hit by the reduction in disposable income and public sector budget cuts, frozen food has continued to help operators reduce their overheads. The reduction in preparation time and skill, reducing food waste and the more consistent year-round prices and availability that come with choosing frozen foods have enabled operators to consolidate their outgoings.

Brian Young, Director General of BFFF said: “For 2013 we expect the positive trends frozen has seen in the last twelve months to continue as the UK continues to struggle in recession. For the retail sector, rising fuel costs, static incomes and other budget influencers will result in more and more consumers looking to take advantage of the benefits of frozen in providing nutritious meals for their families. Especially as we continue to see a rise in premium products on the market.

“In foodservice we are expecting more operators to start to take advantage of frozen, as they look to try and improve the all important bottom line and try to combat the impact of a struggling economy. The nature of frozen allows caterers to provide a wide range of enticing dishes to encourage custom but also requires lower levels of skill to prepare and unused ingredients can be stored safely until they are needed rather than thrown away.”

It is the job of BFFF to continue to promote and protect the frozen food industry. Manufacturers, suppliers, retailers and service providers across the frozen industry will continue to have access to all the tools, skills and knowledge they need to take advantage of the opportunities on offer in 2013.

For more information visit www.bfff.co.uk.

Holly Aston