TOP CHEFS ENDORSE FROZEN FOOD QUALITY
New ‘Sensory Comparison’ research conducted with 32 top chefs has confirmed that the taste and texture of frozen foods is as good as – and sometimes superior to – ‘fresh’.
Performed by the Manchester Food Research Centre (MFRC), the research highlighted that there was no statistically significant difference in overall ratings between frozen and ‘fresh’ foodstuffs[1] commonly used in UK pubs, restaurants and hotels.
Using a total of 60 specially selected ‘sensory attribute’ tests, 32 top chefs from leading bistros, gastro pubs, restaurants and hotels, rated the taste and texture characteristics of eight foodstuffs. The foods comprised of a wholemeal bloomer, puff pastry, blueberries, potato mash, spinach, duck breasts, pork and leek sausages and tuna steaks.
All frozen and ‘fresh’ foodstuffs were supplied to exactly the same specifications, weight and serving size – and were prepared and cooked in accordance with the supplier’s recommendation. During the study, chefs blind tested randomised samples in individual tasting booths, with results analysed statistically.
The research revealed no significant differences in overall ratings between frozen and ‘fresh’:
. Wholemeal bloomer: There was no significant difference for any of the product attributes tested. Both samples were well received.
. Puff pastry: There was no significant preference for either sample. However, overall the frozen sample scored higher than fresh.
. Duck breast: There was no significant difference in the overall rating between frozen and ‘fresh’.
. Pork & leek sausages: The frozen sample scored highest overall but there were no significant differences between the two samples.
. Tuna steak: The frozen sample scored highest overall but this was not statistically significant.
. Potato mash: Both products were well liked and there was no overall significant preference for either sample.
. Spinach: There was no significant preference for either sample.
. Blueberries: There was a significant difference[2]. The ‘fresh’ sample was preferred over the frozen.
Colin Rodgers, technical project manager at the MFRC said: “The quality of all foodstuffs tested was acceptable. Oftentimes the quality of the frozen product achieved a higher overall rating than the ‘fresh’. This indicates that although individual attributes may vary, there is little difference between the products.”
Brian Young, director general of the British Frozen Food Federation commented: “This research proves that – contrary to the belief of many chefs – the taste and texture of frozen just as good as ‘fresh’.
“The freezing process acts as a natural preservative with products frozen at the peak of their quality. Frozen will therefore enable the caterer to better meet customers expectations – offering premium and reliable quality all year round.”
The research was commissioned by the British Frozen Food Federation. It forms part of a BFFF foodservice campaign which aims to educate the foodservice sector on how they can profit from using frozen food in the face of a UK recession.
To run over two years, the ‘Profiting from Frozen Food’ campaign will focus on how buying frozen food will save foodservice organisations money, plus demonstrate that the quality and taste of frozen foods is better than ever. A number of activities are planned as part of the Profiting from Frozen Food campaign. Aside from the Sensory Comparison study, they include a Cost Comparison report, a Frozen Food report, cookery competitons, direct mailings, plus speaker slots at conferences and seminars.
Sensory Comparison study design
The sensory tests were designed in accordance with best practice using the guidance given in BS7183 (ISO8589). Data were collected using Fizz-software (Biosystems, v2.00k, 2003). For data analysis, the software package Fizz calculations (Biosystems, v2.10a, 2003) was used.
The differences between the samples were analysed statistically (using the Mann Whitney Test). Statistically significant differences were identified using a scale from 1 to 0.
The samples were presented to the tasters in random order and coded sets. Presentation was conducted using best practice techniques in accordance with BS5929 (ISO 6658). Panellists were asked to give their opinion of the characteristics by marking a 10cm scale. They were requested to cleanse their palate between each sample. Results were collected and analysed.
The Manchester Food Research Centre http://www.foodresearchcentre.co.uk/
The Manchester Food Research Centre provides a range of training, consultancy and applied research services to business and public sector clients and operates locally, regionally and nationally. It has currently supports over 100 businesses in the Northwest as well as 20 Knowledge Transfer Partnerships in the food science, food technology and food manufacturing sectors. The Centre has been designated a ‘centre of excellence’ by the Northwest Regional Development Agency for its work in providing business support to ‘start-up’ companies and more established Small and Medium Sized Enterprises (SMEs).
About the British Frozen Food Federation (BFFF) www.bfff.co.uk
The 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 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.
The 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. The Federation is also managing two grant-funded projects focusing on sustainability: its Seafish Grant is investigating the carbon footprint of the best selling imported species of fish, whilst its Carbon Trust project is working with Enviros to trial temperature of product through the cold chain.
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.
For further information contact:
Harriet Rodgers
Pelican Public Relations Ltd
Tel: 01457 820807
E-mail: harriet.rodgers@pelicanpr.co.uk
Issued on behalf of the British Frozen Food Federation
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