A brief history of frozen food

Frozen food has been popular since 3,000BC, when the ancient Chinese used ice cellars to preserve food through cold winter months and beyond. The Romans also used to store food in compressed snow in insulated cellars. So, frozen food has been with us for a long time!

The modern frozen food industry, dates back to 1917 when Clarence Birdseye, whilst fur trading Labrador Canada, observed local inhabitants preserve fresh fish and meat by letting it freeze rapidly in Arctic temperatures.

He discovered fish from a previous expedition perfectly preserved by the cold. Inuits had discovered that freezing preserved food at the peak of quality, whilst locking in freshness and taste. Birdseye brought the idea back to the US where he spent years perfecting the process we now know as quick freezing – where each individual food item is rapidly frozen at extremely cold temperatures to obtain small ice crystals so that food cells are not damaged. The rest, as they say, is history... click here to read about the Clarence Birdseye history of frozen fish.

Post-war Britain – First frozen ready meal

The late 40s and early 50s saw a rapid growth in the number of frozen food wholesalers in the UK.

The volume of frozen food products on the market took off rapidly and the first frozen ready meal hit the freezer aisles in 1953. The earliest domestic freezers were designed for the economics of bulk buying. This 1954 model from the USA held one third of an American ton!

1960s. Frozen – the quest for convenience

Britain moved into the 'swinging 60s' and people began to believe leisure as important as work.

Convenience was king as productivity levels rose. Frozen food products met the need offering a new generation of shoppers easy-to-prepare convenient meal solutions that were delicious and nutritious at the same time.

1970s. Frozen food – a family staple

Despite economic uncertainty (perhaps because of it) these were boom years for the frozen foods.

Sophisticated 'value added' products (frozen ready meals, frozen oven chips, frozen pizza and frozen desserts) all arrived in the early 70s. Gateaux set a precedent for frozen confectionery as an indulgence. With the ever-growing popularity of domestic freezers frozen food became a staple of everyday family life by the middle of the decade.

1980s. Frozen – answering growing nutritional awareness

80s society was driven by an insatiable need to consume - and with less and less time to do so!

The frozen food industry quickly adapted to public demand with more products made available to suit every fancy. The grocer's freezer now offered year-round availability of seasonal foods. Brands continued to innovate backed by consumer advertising – and healthy eating emerged. Findus launched calorie counted Lean Cuisine (note the microwaveable packaging). McCain boosted the healthy profile of its pioneering Oven Chips in 1988 with the introduction of Sunflower Oil.

Consumers also became more aware of nutritional issues and E-numbers and additives became common topics of debate. Frozen food - which contains no additives and is as fresh as the day it was harvested - was increasingly recognised as the safe choice for a health-conscious family.

1990s. Frozen – Quality in a recession

The decade when luxury ice-cream confectionery hit the nation's freezers!

Whether at home or eating out, even with a looming recession, people still wanted to indulge in quality food. The catering industry blossomed providing a variety of quality meals across the price spectrum. Frozen food became the catering industry's mainstay with its guaranteed availability, convenience, low wastage and, of course, safety. 'Quality and authenticity' were key objectives of product development in the 90s.

2000s. The debate – frozen or fresh?

British household cooks in the new millennium have become much more sophisticated when it comes to selecting and preparing food.

Perhaps following in the wake of celebrity chefs and cookery writers, we are increasingly demanding 'fresh' ingredients. We seem to be reversing the trend of the last few decades, and becoming hesitant about incorporating frozen food into our daily meal plans. As you would expect, we believe this attitude is largely based on misconceptions - as we hope to show! Click here to see our facts on 'fresh' fish versus frozen fish

'You can be sure it's fresh - it's frozen'

Far from being inferior to 'fresh' food, frozen food is often fresher than 'fresh' - and offers other advantages too.

• Frozen food contains no preservatives. It is a natural form of preservation.
• Frozen fruit and vegetables are nutritionally more reliable than fresh. Freezing prevents sensitive vitamins and nutrients from being lost during transportation from farm to shop. 
• Frozen food ensures that even the most exotic dishes are available on demand. 
• Freezing allows you to choose from a vast selection of otherwise seasonal ingredients all year round. 
• Frozen food also helps reduce food waste as you use only what you need - which means it's good for your pocket and good for the environment.

So, from the point of view of health, the environment, variety, taste and your budget, frozen food is just as good a choice as it ever has been.

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