New consumer research proves that restaurant patrons enjoy and positively review meals made from frozen ingredients – despite initial prejudice.
Data collected at British Frozen Food Federation’s pop-up gourmet frozen food restaurant, N-ice, showed that diners rated frozen food considerably better on a number of sensory characteristics after eating a gourmet meal prepared from frozen ingredients.
Analysed by Sheffield Hallam University, the study asked diners to predict the appearance, aroma, taste, flavour, freshness, texture, mouth-feel and aftertaste of their meal before it arrived at the table. After eating the meal, the questions were then repeated to see if the diners’ opinions had changed.
The results showed a statistically significant shift to more positive opinions about frozen food after the meal. Patrons also said that they would be more inclined to eat frozen fish, meat, carbohydrates (chips and potatoes) vegetables, meal components (such as Yorkshire puddings), desserts and ready meals after the meal experience.
Brian Young, director general of BFFF said: “We asked diners to give their honest opinions about frozen food before the meal. As expected, some of these opinions were quite negative – especially relating to the belief that frozen food wouldn’t look good on the plate or taste ‘fresh’.
“However, after eating a meal prepared primarily from frozen ingredients, the same diners answered the same questions with much more positive and pro-frozen answers. It is fair to say that the quality of the meals shocked and surprised patrons.
“We can now say with a scientifically proven 95% level of confidence that the N-ice restaurant project met its objective of positively influencing consumers and dispelling the myth that frozen food is an inferior ingredient choice.”
The survey completed by diners also asked if they wanted to know whether a pub or restaurant used frozen food. The results both before and after the meal showed that diners had no preference – indicating that the quality and taste of the meal was more important.
Mr Young concluded: “The results have proved that chefs can use frozen ingredients to create delicious meals that consumers will enjoy. It is widely accepted that frozen food is more convenient and offers price stability, but now we have conclusive evidence that proves diners are happy to accept and will enjoy meals prepared using frozen ingredients.
“Advances in freezing technology means that the flavour, texture and appearance along with the nutritional value of a food is locked – in without the need for additional preservatives. There is no reason why frozen ingredients cannot perform as well as fresh.”
The statistical research was collected at BFFF’s N-ice restaurant held at Westminster Kingsway College during 8 – 12 August 2011. The temporary restaurant served three course gourmet meals made from frozen ingredients to over 600 diners. Frozen ingredients were supplied by 23 of BFFF’s member companies.
Research method
A paired samples t-test was conducted to examine sensory attributes of frozen food before and after a meal made from frozen ingredients. The results showed that subjects rated all eight sensory attributes significantly higher after the meal. Significant results at <.05.
Restaurant sponsors
- 3663
- Abergavenny
- Adams Foods
- Ardo UK Ltd
- Birds Eye
- Brakes
- Bri-Tal Foods
- Cherry Valley
- Country Range Group
- Daregal Gourmet Ltd
- Innovate Foods in association with Orchidwood Mushrooms
- Divine Chocolate
- Holmes Seafoods
- JJ Food Service
- Manton’s
- MDC Foods
- Mövenpick Ice Cream
- Moy Park
- Paramount
- Pidy
- Plusfood UK Ltd
- Star Catering Supplies Ltd
- Vestey Foods
About the British Frozen Food Federation
BFFF is the leading Trade Association for the frozen food sector. Its mission is to promote and protect the interests of the frozen food industry. Members cover the whole of the entire cold chain including large companies to SMEs.
The Federation works to increase its influence with Government and develop alliances with outside agencies affecting the success of frozen foods. It is involved in a wide range of consultations with Government departments, covering a diverse set of issues affecting the frozen food industry. It also campaigns with its members to educate, promote and inform consumers, retailers and the foodservice sector about the value of frozen food.
BFFF runs a number of projects to address special issues; Elected Committees look both at industry and sector-specific issues, whilst Working Groups of selected specialists tackle areas such as the retail and foodservice supply chain and school meals.
A range of services are offered impartially to each individual BFFF member organisation. Membership benefits include:
- A range of networking events and meetings;
- Seminars and workshops pertinent to industry issues and members’ needs;
- Technical, legislative and health & safety updates;
- Early warnings on impending initiatives;
- A confidential Hotline for legislative, technical and health & safety advice;
- Assistance with members’ sourcing issues;
- The supply of trade enquiry contact details;
- The publication and distribution of an industry ‘Bulletin’;
- A quarterly Journalists Guide, which reviews the performance of the retail sector;
- A range of booklets to educate, remind and inform the industry about role of frozen food;
- UK Retail, UK Foodservice & International statistics; and,
- An arbitration service for those unable to resolve trade disputes, but who do not wish to undertake legal recourse.
The BFFF also runs an annual new products awards scheme, which recognizes and rewards quality initiatives in new products.