Frozen produce provides a significant sustainability and social responsibility opportunity, according to a major new frozen food report.

British Frozen Food Industry - A Food Vision found environmental benefits including the ability to reduce food waste and preserve seasonal produce for year-round use.

Researchers from Sheffield Hallam University and Refrigeration Developments & Testing in Bristol reviewed 120 academic papers in their study. They found no significant evidence of nutritional quality being compromised by freezing. Instead, they recognised that the use of frozen food can improve menu planning, improve dietary portion control and reduce food waste.

“Utilisation of frozen food is also likely to create a more sustainable use of seasonal foods that are consumed out of season,” the researchers found.

Although criticism directed at the frozen sector has focused on greenhouse gas emissions, researchers reported that the supply chain has made noteworthy gains in energy conservation and improved manufacturing efficiency.

Brian Young, director general at the British Frozen Food Federation, said: “For many years frozen has been the poor relation... Stigma and snobbery have prevented consumers and chefs from buying frozen. However new evidence…is prompting reconsideration and frozen sales are now growing.”

Tim Mudge, commercial manager of the Processed Vegetable Growers Association, which is behind the Yes Peas! campaign, welcomed the report as informative for consumers and industry. “The fundamental fact is that we’re producing very healthy products for a number of markets: chilled, frozen and ambient,” said Mudge.