Frozen foods safety to be highlighted by AFFI President and CEO
To draw that frozen foods are "guilt-killers" for people whose lifestyles demand convenience but worry about sacrificing other essential food characteristics.
24/03/05 Frozen food consumers can feel as confident about the products' taste, safety and nutrition as they feel relieved by their convenience, American Frozen Food Institute (AFFI) President and Chief Executive Officer Leslie G. Sarasin, CAE, will tell The Washington Club on Tuesday, March 29, 2005.
Washington Club members, accustomed to fine dining since 1891, will learn that convenience can be found in today's frozen foods without sacrificing quality.
Sarasin plans to draw from scientific research and successes of AFFI's government affairs and public relations programs to make the case that frozen foods are "guilt-killers" for people whose lifestyles demand convenience but worry about sacrificing other essential food characteristics.
The evidence Sarasin will present includes:
- A meal plan developed for AFFI by nutrition expert Joy Bauer, MS, RD, CDN, that consists entirely of frozen foods and meets the daily nutrition requirements at three caloric levels
- Journalists' coverage of independent frozen food taste tests and enhanced use of frozen foods in leading restaurants and foodservice operations
- A research paper by Douglas Archer, Ph.D., published in the International Journal of Food Microbiology, that highlights the positive safety record of frozen foods and the potential that new research could lead to enhanced use of freezing as a food safety technology
