BFFF Seeks Collaboration at IFE to Secure a More Sustainable Future

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The British Frozen Food Federation (BFFF) is celebrating 100 years of frozen food, as it returns to IFE (International Food Exhibition) March 25-27 at ExCel, London. It will hold forth at Stand #4369 promoting the benefits of frozen products and new research that could change the way the frozen food is stored, the organization aims to galvanize the sector to collaborate for a more sustainable future.

Visitors to the frozen food pavilion at IFE, which is supported by the BFFF, will gain insights from a recent study that demonstrates how a simple temperature change can reduce energy consumption and carbon emissions across all parts of the supply chain. Rupert Ashby, chief executive of the Federation, will be speaking alongside Industry experts at the Campden BRI conference at the show on March 26 to update food businesses on the new research and looking to collaborate and initiate change.

The year-long study, commissioned by Nomad Foods and conducted by Campden BRI, reveals that storing frozen food at -15oC instead of the industry standard -18oC can reduce freezer energy consumption by 10-11%, without any notable impact on product safety, texture, taste or nutritional value.

Ashby, said: “Quick freezing technology was invented by Clarence Birdseye in 1924. Since then, frozen food has become fundamental in our diets – offering consumers convenience and nutrition, whilst minimizing waste. However, over the past century, our approach to storing frozen food has remained largely unchanged, despite a rising global consciousness about energy consumption.

“As we celebrate 100 years of frozen, it’s time to reevaluate and explore how we can improve the sustainability credentials of the frozen food industry. I’m looking forward to meeting with delegates at IFE to take this conversation further and see how we can collaborate as an industry to explore the possibilities.”

Rupert Ashby

He added: “The frozen food industry enters its centenary year at a time when, according to IGD, inflation rates are starting to fall and worker prosperity is beginning to rise. This is good news but total food retail volume sales have endured a difficult time and are still below pre-Covid levels. However, the frozen category has shown its resilience through this period and benefitted from shoppers looking for quality, convenience and value.

“With more spending power, consumers will be looking for new and exciting products which we believe will drive innovation and growth in the category. With pressure relieved on household budgets, consumers will also be able to spend more on leisure activities. Frozen food plays a big part in helping professional kitchens to run profitably so we’re looking forward to seeing our foodservice members benefit too.”

To register for the Campden BRI conference, visit: https://www.campdenbri.co.uk/ife-manufacturing.php