Benefits of Frozen

Why Frozen Food Delivers on Quality in Institutional Kitchens

10/8/2025

In non-commercial foodservice quality isn’t optional, it’s expected. Whether you're serving students in a bustling campus dining hall or staff in a busy healthcare café, your meals need to be consistent, nutritious, and flavorful every time.

While frozen food is often praised for its convenience and waste reduction, its quality advantages are just as compelling—especially with solutions like Simplot RoastWorks®, which deliver roasted flavor and appearance that rivals fresh, with none of the labor-intensive prep.

Why frozen is a smart, quality-first choice

Peak freshness locked in
Frozen fruits and vegetables are flash-frozen within hours of harvest, locking in nutrients, flavor, and texture. Unlike fresh produce that may sit in transit for days, frozen maintains quality from farm to fork. Studies show frozen produce can retain more nutrients than fresh items that sit in distribution for extended periods.¹

Consistent cut, size, and flavor
Frozen products are processed to exact specifications, ensuring uniformity in size, texture, and taste—ideal for standardized recipes across multiple dining locations and predictable cooking times.

Year-round availability
Frozen produce isn’t affected by seasonality, meaning no gaps in supply, no compromise on quality, and stable pricing for better menu planning.

Reduced spoilage risk
With shelf life up to 2 years, frozen foods offer more flexibility and less shrinkage—a major win for high-volume operations.

Safe and clean
Frozen foods are washed, trimmed, and blanched before freezing, reducing contamination risk and saving prep time—especially valuable in healthcare and campus environments.

Simplot RoastWorks®: Quality that earns its place on the plate

When quality matters as much as efficiency, Simplot RoastWorks® delivers. Designed for non-commercial kitchens, this frozen product portfolio offers the roasted flavor, versatility, and consistency operators need without the labor-intensive prep.

Delivers roasted flavor and appearance on par with fresh—without the labor.

More than double the share of frozen vs. in-house roasting (54% vs. 23%) many operators don’t realize they can achieve the same quality with a frozen solution.

Supports evolving service models like grab-and-go with Ready-to-Eat (RTE) options.

Highly versatile—perfect for breakfast bowls, lunch sides, and dinner entrées.

Comfort food appeal—offers warmth and familiarity that patrons crave in healthcare and C&U settings.

Bottom line: Quality you can count on

Frozen food isn’t just a backup plan, it’s a quality-first solution for modern institutional kitchens. It helps operators deliver consistent, flavorful meals while streamlining operations, reducing waste, and supporting sustainability.

¹ AFFI – Foundation Study Highlights Nutrient Profile of Frozen Fruits and Vegetables