In nearly all cases during the research, dishes made to a duplicate recipe from scratch cost more than 24% more than their frozen counterparts. This rose to 66% with more labour-intensive dishes that involved a high skill level.
Brian Young, director general of the BFFF, says: “We have long known that frozen offers a better value option for the caterer. We now have independent research to statistically support this belief.”
The research forms part of a BFFF foodservice campaign that aims to educate the foodservice sector on how they can profit from using frozen food in the face of a UK recession.
Source: British Frozen Food Federation
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