Gordon Lauder, MD at frozen food distributor Central Foods, shares insights on the latest developments within the company, including its partnership with Tyson Foods, as well as the trends shaping the future of frozen food
There has been a lot happening at Central Foods lately, tell me more?
We have recently partnered with global food company Tyson Foods’ UK division to increase Tyson’s distribution to independent frozen food wholesalers in the UK.
This means that Tyson Foods will offer a selection of products via Central Foods such as Hot ‘N’ Kickin crispy chicken wings, chicken breast kebabs and skewers, coated chicken fillets and crispy inner chicken fillets. The range also includes a Fribo vegetable burger and beef burger, plus Universal Meats chicken breast strips, steamed diced chicken breast and a steamed chicken breast fillet.
What does that mean for Central Foods?
These poultry products will complement Central Foods’ popular own-brand range Golden Valley Foods, which is well regarded in the fast food sector for providing great quality chicken products like wings, burgers, nuggets and chunks. Our Golden Valley Foods range features some gluten-free options too, including our recently launched gluten-free chicken schnitzel.
Tyson Foods has a reputation for supplying great tasting, best quality food for every occasion, as well as very positive environmental and sustainability credentials, so this is an excellent fit for us, and we are delighted to be increasing distribution for their brand in the UK.
Following this deal, we have appointed a new business development executive, Amy Oliver, as part of our expansion plans, and we are looking forward to introducing her to our clients and customers.
How will partnering with Tyson Foods benefit the fish and chip shop sector?
This deal with Tyson Foods means that we are offering fish and chip operators even more choice when it comes to chicken and other fast food products alongside our Golden Valley Foods range and other ranges. Tyson Foods is one of the world’s leading fast food brands so this is great news for the nation’s fast food sector.
Chicken remains a popular product – it’s the most consumed meat in the world after pork. That’s why it’s a good idea for fast food operators to be able to offer customers alternatives to fish and chips.
What trends are you seeing in the frozen food market?
In the past, frozen foods have unfairly had an image problem but that’s all changed now, particularly since the pandemic, with the recognition of the many benefits that frozen products can bring to a professional catering outlet. So frozen food itself is becoming a trend!
Frozen food can help reduce waste. It’s also convenient as it is supplied in a consistent shape, size or portion which helps with presentation and cost controls. It’s perfect for long-term planning.
Fewer staff are needed to prep and serve pre-prepared frozen products and they don’t need such a high level of skill. This is especially useful when staffing is a challenge.
Frozen food can often have higher nutritional levels than fresh food, as freezing locks in the vitamins and minerals, which can sometimes be lost in the fresh distribution channels.
No-one wants to be the caterer that can’t deliver for someone with dietary needs. Having free-from frozen products in stock means that you always have items available. Frozen food is also great as a back-up – helping operators to ensure they can cope with unexpected demand!
For all these reasons, frozen food is enjoying a resurgence in popularity and it’s now very much the norm to see frozen products used in the vast majority of kitchens.
What about current food trends? What’s big at the moment for the fish and chip industry?
The trend for plant-based options remains a significant one so fish and chip shop operators should be mindful of this and have veggie-friendly options available. Asian flavours are also very popular, probably due in part to the Korean influences we are seeing on social media and in the music industry. Takeaway desserts are also big news. Try offering puds and sweet treats on the menu to upsell on savoury items.
How can shops capitalise on some of these trends?
Central Foods offers a range of plant-based products that are suitable for vegans and vegetarians. Opting for frozen options allows for defrosting or cooking from frozen according to demand which helps cut food waste and is also good for the bottom line.
Operators who fancy taking advantage of the trend for Asian foods could trial products like the Menuserve Indian Snack Selection – available in small case sizes to test consumer demand.
Apple pie is the nation’s favourite sweet pie so we’d suggest fish and chip shops stock handheld apple pies like the KaterBake Apple Fry Pie which is suitable for vegans, has a crisp flaky pastry, a subtly spiced apple filling and includes recyclable cardboard sleeves for serving, so apple pie can be enjoyed on the go. The pies are fried from frozen in six minutes.
How can shops expand their menu without taking on too many new products?
Stocking dual criteria products – items which are suitable for two different dietary requirements – is one way that operators can avoid menu proliferation. Choose gluten free chicken products, for example. Our Golden Valley Foods gluten free chicken products are so tasty that they will appeal to all, not just coeliac customers. Likewise, the KaterVeg! VG sausage is both vegan and gluten free. This approach will help to reduce stock holding and improves cash flow. Also, opt for products that are simple to prepare and easy to serve. Pre-prepared frozen items are ideal.
What trends do you see coming down the line in 2025?
The plant-based trend is here to stay so operators should keep an eye out for tasty vegan and vegetarian options that are suitable not just for their plant-based customers but will also go down well with anyone looking for an alternative to traditional fish and chips.
There’s a lot of turmoil and upheaval in the world which means that consumers are craving comfort. Familiar favourites like apple pie, fish and chips and other traditional dishes are likely to remain popular.
