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Current Position:Home » News » Frozen & Deli Food » Topic

IFE 2017 Industry Associations promote frozen food

Zoom in font  Zoom out font Published: 2017-02-20  Views: 3
Core Tip: The Craft Guild of Chefs (CGC), the British Frozen Food Federation (BFFF), and the organisers of IFE, Fresh Montgomery, have collaborated to create the pop-up Ice Café at IFE 2017, aimed to showcase how fantastic frozen food can be.
The Craft Guild of Chefs (CGC), the British Frozen Food Federation (BFFF), and the organisers of IFE, Fresh Montgomery, have collaborated to create the pop-up Ice Café at IFE 2017 (The International Food & Drink Event), aimed to showcase how fantastic frozen food can be.

Sponsored by Bidvest, the pop-up cafe will challenge perceptions of frozen food across both the foodservice and retail markets. The interactive Ice Café will serve meals daily, between 11.30am and 3pm, at Stand 2750, located opposite BFFF’s lounge, in the Grocery section.

Chefs Lee Maycock (national chairman of the CGC), Jason Gordon and Steve Walpole will create inspired dishes using quality frozen ingredients. The audience can sample the freshly prepared meals while the chefs encourage discussion about how caterers, chefs and retailers can create tasty, nutrient-rich and sustainable cuisine from frozen foods.

Event director, Soraya Gadelrab, commented, "We are proud to be collaborating with these two well-respected associations in the food and drink industry to bring the Ice Café to IFE."

"Overall, the purpose of IFE’s first pop-up is to help raise awareness of the advantages of cooking with frozen produce, including budget, flavour and ease of use without compromising on menu quality."

"Frozen ingredients also play an important role in effective management of food waste, which is a critical issue to the whole industry.
 
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