AFFI Achieves Fresh Victory for Frozens

House Committee Highlights Benefits of Frozen Foods

(This article, authored by AFFI, was originally published to its members on July 2, 2004)

McLean, VA  July 2, 2004 - Key decision makers in Washington, D.C. agree: Frozen foods offer variety, convenience, economy, flavor and nutrition that deliver value for school foodservice operators and benefits for students.

The U.S. House of Representatives Education and Workforce Committee included the following language in its committee report for The Child Nutrition and WIC Reauthorization Act of 2004:

"While there is considerable support for the availability of more fresh produce in schools, the Committee recognizes that frozen and canned fruits and vegetables also have value. Unless otherwise modified, the term fruits and vegetables encompass those commodities whether fresh, frozen or canned. On March 25, 1998, the Food and Drug Administration (FDA) acknowledged in the Federal Register its conclusion that frozen fruits and vegetables are nutritionally comparable to raw fruits and vegetables and can be used interchangeably in the diet. Overall, processed fruits and vegetables do not lose nutritional value, are cost-effective, convenient for schools, and are preferred in some cases by children. Additionally, it is widely accepted that the freezing and canning processes inhibit the growth of some pathogens and therefore reduce the likelihood of serving contaminated products."

Because the House and Senate passed the exact same bill, a conference or accompanying conference report language is not needed. The bill has been submitted to President Bush for his signature.

"This statement is another victory for the frozen food industry in the ongoing campaign to earn appropriate recognition that 'frozen is fresh' when it comes to quality and nutrition. The year-round availability, locked-in nutrition, great taste, and convenience of frozen fruits and vegetables have made frozen produce a favorite among foodservice operators," said Leslie G. Sarasin, AFFI's president and chief executive officer.

Throughout Congress' consideration of the legislation, AFFI has promoted a white paper authored by the Institute that highlights the value of frozen foods in school foodservice. AFFI conducted a briefing to congressional staff on the issue, among other outreach efforts.

The Child Nutrition Improvement and Integrity Act amends the Richard B. Russell National School Lunch Act and the Child Nutrition Act of 1966 to reauthorize various programs, including the national school lunch and breakfast programs, the child and adult care food program, the after-school snack program, the summer food service program, and the special supplemental nutrition program for women, infants, and children (WIC).

AFFI's white paper is available at www.affi.com/school.asp.

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The American Frozen Food Institute is the national trade association that promotes and represents the interests of all segments of the frozen food industry. The Institute fosters industry development and growth, advocates on behalf of the industry before legislative and regulatory entities, and provides additional value-added services for its members and for the benefit of consumers. For more information, visit www.affi.com.