The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Dr. Claire Zoellner, Food Safety Scientist at iFoodDecisionSciences, Inc., with the eleventh annual Frozen Food Foundation Freezing Research Award during IAFP’s 2020 Virtual Annual Meeting today. Dr. Zoellner’s innovative research helped advance the safety of frozen foods by addressing the risk of Listeria monocytogenes (Lm) contamination through the development of an agent-based computer model (EnABLe) that demonstrates how Lm can be introduced into and transferred around a frozen food facility.

Editor-in-Chief Michael Costa sits down with Alison Bodor, president and CEO of the American Frozen Food Institute (AFFI) to discuss how frozen foods can play a key role in fighting global food waste.

The American Frozen Food Institute (AFFI) reaffirms the safety of frozen foods after Chinese officials reported frozen proteins tested positive for coronavirus.

Donna Garren, Ph.D., American Frozen Food Institute (AFFI) Executive Vice President for Science and Policy, provided comments to the U.S. Departments of Health & Human Services (HHS) and Agriculture (USDA) on the Scientific Report of the 2020 Dietary Guidelines Advisory Committee. This was the first opportunity to comment in person to the Departments since the 2020 DGAC submitted its final report in July.

On our latest From the Cold Corner Podcast, I discuss the state of frozen foods and COVID-19’s effect on the entire industry with Alison Bodor, president and CEO of the American Frozen Food Institute (AFFI).

While the origin of a cluster of coronavirus infections in Beijing, China, is unknown, some officials are suggesting the virus was present on chopping boards used to cut imported salmon. The speculation is also drawing a misleading conclusion that frozen foods can contribute to the spread of coronavirus. As the leading association representing the U.S. frozen food industry, the American Frozen Food Institute (AFFI) is providing information on what we currently know regarding the science and spread of coronavirus.

Frozen food sales rose significantly the final week of April, according to new research by the American Frozen Food Institute (AFFI), 210 Analytics, and IRI. The +50.3% increase was the highest since the height of mid-March stockpiling by consumers, when frozen food sales peaked at +94.4% compared to 2019 sales for the same time period. The +50.3% increase translates to $1.3 billion compared to $442 million in 2019.

The adage, "shoot for the moon and you'll still land among the stars" comes to mind when assessing frozen food sales since early March. The rocket launch of consumer stockpiling created astronomical sales figures that were impossible to sustain, but now that buying has leveled off, the year-over-year numbers look like they'll be hovering around +30% over 2019 sales for weeks to come, if not the rest of 2020, according to new data from the American Frozen Food Institute (AFFI) and 210 Analytics. That means the meteoric sales arc created by panic buying in March has a long way to go before it comes down to normal levels. 

As we respond to the coronavirus disease (COVID-19) pandemic, it is vital that we communicate accurate information about our food system. I have some important information to share. 

Listeria monocytogenes (Lm) is ubiquitous in the environment and an ever-present threat in frozen food facilities, but food safety professionals who remain vigilant and understand where to focus food safety resources to control and prevent Lm in their facilities will ultimately triumph and keep food safe.