The British Frozen Food Federation (BFFF) is making a return to the International Food Exhibition (IFE) this year. Chief Executive Rupert Ashby will be taking the stage at the Campden BRI conference, being held at IFE, to discuss important sustainability topics in the food industry.
During the exhibition, scheduled for March 25-27th at ExCel in London, the BFFF will be advocating for the advantages of frozen products. The organization’s goal is to unite the industry in efforts to create a more sustainable future.
Rupert Ashby, CEO of the BFFF, will be sharing insights with industry experts at the Campden BRI conference on Tuesday, March 26th. He will present new research on temperature changes, revealing that storing frozen food at -15°C instead of the traditional -18°C can significantly reduce freezer energy consumption without compromising product quality.
Speaking on the importance of sustainability in the frozen food sector, Ashby emphasized the need to adapt to evolving global trends in energy conservation. He noted the significant role frozen food plays in modern diets, offering both convenience and nutrition while minimizing waste. Despite these benefits, there is a growing awareness of the need to update storage practices to reduce energy consumption.
In celebration of 100 years of frozen food, Ashby looks forward to engaging with delegates at IFE to further discuss sustainable practices in the industry. He believes in the power of collaboration to explore new possibilities and improve the sustainability credentials of the frozen food sector.
