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Frozen meals – freezing more than just food
This year the British Frozen Food Federation (BFFF) recognised the quality of our frozen Crown Advantage lasagne by awarding it gold in the catering main meal award and placing it as a finalist in their product of the year award. The BFFF awards specifically seek to reward and recognise the quality of frozen products and at a time when fresh is very much on the agenda, these awards are an essential reminder of the significance and importance of frozen food.
Frozen food is common place in the home, but in healthcare catering it can suffer from a misplaced reputation and is often perceived as being inferior in nutrition, quality and flavour, even when this is not the case.
Many cost sector operators do not have the optimum environment, equipment or staff to cook fresh, and with healthcare catering under ever increasing economic pressure, the operational advantages of frozen meals are hard to ignore.
They provide immediate convenience, reduced wastage, precise portion control, longevity and prolonged shelf life, a wide choice of menu options, nutritionally analysed and balanced dishes, and consistency of quality and presentation.
Advances in freezing techniques and packaging innovations, coupled with our investment in a new blast freezer later this year, allow us at Anglia Crown to produce even higher quality products and a broader range of frozen prepared meals than ever before. We find therefore, it’s not just the food we can freeze, but also wastage and operational costs.
Ruth Smith, is a Registered Dietitian for Anglia Crown and web communications officer for the Food Services Specialist Group of the British Dietetic Association (BDA)