The British Frozen Food Federation (BFFF) has returned to the International Food Exhibition (IFE), with chief executive Rupert Ashby to speak at the Campden BRI conference running at IFE.
The exhibition, which is running from 25-27th March at ExCel in London, will see the BFFF “promoting the benefits of frozen products” as it aims to “galvanise the industry” to collaborate for a more sustainable future.
Rupert Ashby, CEO of the BFFF, will speak alongside industry experts at the Campden BRI conference running at IFE on Tuesday 26th March to update food businesses on new temperature change research, which the BFFF said reveals that storing frozen food at -15°C instead of -18°C can reduce freezer energy consumption 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 minimising 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 re-evaluate 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.”
