Future shaping trends in frozen version

The success of frozen products is a natural trend in catering, especially since their quality is improving continuously. Frozen food is gradually displacing preserved food in the catering sector. As a result of modern freezing technologies, the quality of food is no longer necessarily damaged by freezing. Another reason for the popularity of frozen food is that such products generally come as convenience products and often fit well into modern gastronomic trends. – Current frozen products represent increasingly good quality, require less labour and simplify work in the kitchen – says István Letanóczki, country manager of McCain Foods. According to Marcel Benjamins, service sales manager of Aviko Food, speed and diversity of preparation, constant quality and high profitability are the main factors which make frozen food popular in catering. The introduction of the HACCP system has contributed to the popularity of innovative products. The growing cost of labour is another such consideration for restaurant owners. In the opinion of András Varga, from Fanan Kft., it is practical to classify frozen products according to the way they are used. For example, their frozen pita and falafel can be prepared without much expertise, while their frozen spices require some level of skill. According to József Géczi, managing director of Fjordin Kft., the increasing popularity of frozen products is due to the increased demand for freshness and quick service. This is why their products are frozen immediately after processing, so that these remain fresh for up to 24 months It is a priority for McCain to select its suppliers carefully and to provide assistance for farmers whose work is monitored regularly. High quality is an essential requirement. However, price is also a consideration for restaurant owners. As frozen products retain their quality for long periods, their prices are free of the big seasonal fluctuations showed by the price of fresh food. Further advantages are that frozen food does not need to be washed or cleaned and can be portioned easily. These can also be used in situations where HACCP does not permit the use of raw vegetables. Demand is shifting towards pre-portioned and more highly processed products. Eventually, products will appear which can be processed immediately in frozen form. Constant innovation will continue. Among restaurant owners, the cost focused mentality is being gradually replaced by a quality focused approach. Unfortunately, this change is going to be slowed down by the economic crisis. However, demand for food which is free of additives and preservatives is growing. Diverse promotional tools are used, including personal contact with customers, free product samples, catalogues and articles in the b2b press.