The School Food Trust (SFT) has welcomed research by Sheffield Hallam University's Food Innovation Centre indicating that frozen food in primary schools is nutritionally equal to fresh, dried or tinned food.
Dr Michael Nelson, SFT director of research and nutrition, said: "It is helpful to know the nutrient content of school meals prepared using frozen foods is as good as that using fresh food.
"Of course, fresh foods often have tastes and textures frozen foods cannot match and can be important for other agendas such as local food sourcing. But using fresh and frozen helps caterers develop varied and healthy menus that will be appealing to pupils."
The Frozen foods - use & nutritional acceptability in primary school lunch provision study was commissioned by the British Frozen Food Federation (BFFF) and the Local Authority Caterers Association.
Meals at four UK primary schools were analysed to determine their nutritional content. Kitchen managers at the schools were also interviewed. The study argued that consumer misconceptions that freezing food reduced its nutritional quality had influenced local councils examining school meal provision.
A total of 37 vitamins, minerals and other nutrients were tested for. Results showed no differences between various food types. In addition, the study found many foods could be converted to frozen equivalents, reducing spoilage and waste.
"'Fresh' food has been shown to spend up to a month in the chain of producers, wholesalers and retailers before consumers have access to store and prepare them," said BFFF director general Brian Young.
"During this time we know product deterioration takes place - to the extent that they can have lower nutritional value than their frozen equivalent."