One in seven chefs believe that frozen foods still attract an "unnecessary stigma and snobbery", according to a new report by the British Frozen Food Federation (BFFF).
The survey - based of feedback from chefs working in both the cost and the profit sectors - found that more than 97% of chefs now stock and use frozen foods, 20% more than in 2009.
This figure rises to 100% in cafés, hospitals and schools, where the most used frozen items are individual meal components such as scampi and pastry, and single-dish components such as chips and vegetables..
The survey also revealed a 16% increase - to 69% - in the number of chefs who use frozen food on a daily basis.
Other key findings include:
â- 70% of chefs believe foods are frozen at the peak of their quality
â- 60% think freezing locks freshness into foods
â- 80% believe frozen foods offer year-round availability
â- 70% said frozen food offered optimum price stability and competitiveness
â- 85% felt frozen food offered better portion control and reduced waste
â- 74% find frozen goods aid long-term planning
"It is encouraging to see that these hard facts are reaching professional chefs and changing the way they view and use frozen food," said Brian Young, director-general of the BFFF which has been promoting the quality and cost-saving benefits of frozen foods for the past two years.
"Chefs are clearly realising the benefits of using frozen food. The quality of frozen has improved dramatically over the past few years as technological advances in freezing methods and food processing has allowed for the production of superior goods. The tide is changing for frozen, but there is still work to be done."
The http://www.caterersearch.com/Articles/2011/01/28/336985/BFFF-to-hold-UK39s-first-frozen-food-conference.htm" target="_blank" rel="noreferrer">research summary](http://www.bfff.co.uk/sites/default/files/rel_-_chefs_stop_snubbing_and_start_to_stack_freezers_0.doc) and the [full report](http://www.bfff.co.uk/sites/default/files/dr_bfff_frozen_food_research_results_feb_2011_1.ppt#256,1,BFFF) are both posted on the BFFF website.
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