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FOR IMMEDIATE RELEASE                     CONTACT: Elise Cortina/Chuck Fuqua

October 13, 2009                                                               (703) 821-0770

Frozen Food Foundation Selects University of Nebraska to Conduct Initial Phase of Nutrition Research Project

McLean, VA – The Frozen Food Foundation has selected the University of Nebraska to conduct a global literature search of existing research comparing the nutritional content of frozen and raw fruits and vegetables.  Researchers from the University of Nebraska were chosen by the foundation’s board of directors at its recent meeting in Washington. 

The literature search is the initial phase of the foundation’s recently announced multi-year initiative comparing the nutritional quality of frozen products and their non-frozen counterparts.  The results will provide a baseline for subsequent quantitative research to compare the nutrient contents of raw and frozen fruits and vegetables purchased at the same time from the same supermarket.

“We are proud to work with the highly qualified researchers at The Food Processing Centerat the University of Nebraska on the first phase of our nutrition assessment,” said Frozen Food Foundation Chairman Reid Wagstaff.  “Many studies have been conducted over time on the nutritional value of frozen fruits and vegetables and their raw counterparts.  Dr. Gayaneh Kyureghian and her team will be reviewing the existing literature in this area, which we will use to begin our next phase of research.”

Incorporated in 2004, the Frozen Food Foundation encourages advancements in the frozen food industry through scientific research.  It is affiliated with the American Frozen Food Institute(AFFI), the national trade association representing the interests of the frozen food industry.

“We are pleased to have been chosen to work with the Frozen Food Foundation on this project,” said Dr. Kyureghian.  “Our qualitative research experience will allow us to deliver a comprehensive look at what studies have been conducted on the nutritional properties of frozen fruits and vegetables.  We are beginning our work immediately and look forward to delivering our results in the coming year.”

The Frozen Food Foundation’s nutrition research initiative will span several years, engaging nutritionists and dieticians and ultimately including a consumer education component.  The results of the phase one literature search are expected by April 2010.

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The Frozen Food Foundation exists to foster scientific research, public awareness and industry education regarding the nutritional and safety attributes of frozen foods for the benefit of the common good.  The Frozen Food Foundation is affiliated with the American Frozen Food Institute.