Nick George, President
608-255-9946
Nick.George@mwfpa.org
Brian Elliott
Dir. of Communications
608-255-9946
Brian.Elliott@mwfpa.org
March is National Frozen Food Month and the Midwest Food Processors Association (MWFPA) is
encouraging consumers to think about the freezer in a whole new way.
Frozen foods have been providing American consumers with convenient, affordable and healthy
food and meal options since 1930, when Clarence Birdseye’s first line of frozen foods initially hit
grocery stores. From the introduction of the TV dinner to foods prepared in the microwave,
frozen foods have been a convenient staple of American life.
But frozen foods have come a long way since those 1950s TV dinners. Today, the frozen food
category embraces every classification of food with an increasing range of healthy, affordable and
delicious foods including appetizers and snacks, vegetables, fruits, beverages, breakfast items,
baked goods, main courses and desserts. MWFPA says it’s time for consumers to think about the
freezer aisle in a fresh way. In doing so, they should remember these facts about frozen foods:
1. Nutrition: There’s no better known means of preserving food than by freezing. Commercial
rapid-freezing processes maintain nutritional quality of products without chemical preservatives.
And food quick-frozen and properly stored keep their high nutritional value.
2. Freshness: Freezing foods seals in freshness. Foods designed for the freezer are selected
at their peak of nutrition and flavor, quickly processed and frozen within hours, before there has
been any deterioration in quality.
3. Convenience: Frozen foods are truly convenient. The cleaning, picking, dicing, chopping
and squeezing has been done.
4. No portion distortion: Frozen food packages tell you what you’re eating. Packages have
ingredient and nutrition labeling. If you’re health conscious, counting calories or on doctor’s
orders, frozen foods can help.
The Midwest is home to some of the largest freezing companies in the nation, including
Bonduelle, General Mills, McCain, Lakeside, Seneca and Birds Eye. A study commissioned by
the American Frozen Food Institute found that the frozen food industry contributed $56 billion to
U.S. GDP and accounts for 670,000 jobs across 49 states.
According to the report, each direct job among frozen food and beverage makers supports 3.35
jobs elsewhere in the U.S. economy. Counting direct, indirect and induced economic effects, the
frozen food and beverage community’s total impact on U.S. labor income was $35 billion.
A white paper that was published in Today’s Dietitian reveals through menu modeling that
realistic, balanced and affordable menus featuring mostly frozen foods can meet energy nutrient
and cost goals based on recommendations from the 2015 Dietary Guidelines for Americans,,
United States Department of Agriculture’s MyPlate and its Moderate Cost Food Plan.
According to the recently released 2015-2020 Dietary Guidelines for Americans, most Americans
eat less than the recommended amount of vegetables. The guidelines note that of the vegetables
eaten, potatoes account for 21 percent and tomatoes for 18 percent.
The MWFPA reminds families that frozen vegetables and fruits are a great way to include greater
variety nutritious ingredients.
According to Nick George, president of the MWFPA, “While fresh produce is often picked early to
give it time to ripen while en route to the supermarket, frozen foods are collected when it is at its
most ripe stage, providing consumers the most nutrition.”
He added “research reveals that frozen fruits and vegetables stored properly and consumed
before the ‘best used by date’ are a nutritious and tasty alternative when fresh fruits and
vegetables are not in season, unavailable, or are cost prohibitive.”
