Frozen Assets 2024

2024

Frozen Assets

The second edition of our report about the Swedes’ views on Frozen food, and its benefits linked to a more sustainable everyday life.

Follow th money!

Anyone who has watched a detective film has heard the seasoned detective share this piece of advice: follow the money – for therein lies most of the answers. With food, it is no exception. In this year’s edition of the Frozen Report, we explore how we Swedes consume, manage, eat, and think about frozen food and food waste - and unsurprisingly, money is also the answer to many of the questions.

Anyone who follows the news has seen the reporting on the strained finances of Swedish households. Rising interest rates and food prices have tightened our wallets, and many have felt the effects. Last year, the Public Health Agency of Sweden1 reported that many Swedes have reduced their purchases of fruit and vegetables, citing the rising food prices. This trend has also been observed by the Swedish National Food Agency2.

Similar reports have come from the Swedish Grocery Trade3, which, in its Fruit and Vegetables Index, shows a decrease of -4.1 per cent in total volume for fruit and vegetables over the full year of 2023. In the second quarter of 20244, the negative trend was interrupted, but a sustained period of growth will be necessary to return to pre-2022 levels.

Swedes ate less fruit and vegetables as prices increased

We also observe this economic link in consumer behaviour in our surveys. Price has emerged as the most significant factor when choosing food increasing from 8 per cent in 2017 to 18 per cent in 2023 - a development that could have negative implications for sustainability. To achieve our climate goals, we need to consume more foods with a lower climate impact, such as vegetables, root vegetables, and fish, and ensure these choices are accessible to more people.

In the 2024 edition of the Frozen Report, we continue to examine Swedes’ views on frozen food and food waste. This year, we are focusing on how financial considerations impact consumer behaviour, and we have also surveyed consumers in Norway and Finland to identify similarities and differences across the countries.

https://www.folkhalsomyndigheten.se/folkhalsorapportering-statistik/om-vara-datainsamlingar/nationella-folkhalsoenkaten/ https://www. aftonbladet.se/nyheter/a/BWkKj9/vi-ater-mindre-gronsaker-och-dricker-mer-lask https://www.livsmedelsverket.se/om-oss/press/nyheter/pressmeddelanden/hojda-matpriser-riskerar-att-paverka-folkhalsan 3 https://www.svenskdagligvaruhandel.se/frukt-och-gront/ 4 https://www.svenskdagligvaruhandel.se/pressrum/ 1

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he

Ask a Swede; fro food waste, and 54%

have experienced conflicts with friends or family about throwing away food that has passed its expiration date

40%

throw away less food because of the economy

11%

often throw away food after the expiration date without smelling or tasting it

9%

of young people throw away food immediately after the expiration date

28%

think they could lower their food costs by buying more frozen food

69%

of Swedes want to include more vegetables in their diet

rozen food, to d economy Close 8 out of 10 think it's important that the fish they buy is sustainably caught

20%

often serves guests food made from frozen goods

19%

agree with the statement that they don't buy frozen food because their freezer is too small

65%

want to eat more fish than they do today

60%

usually check that the fish they buy is MSC-certified

Every other

Swede are supportive of legalisation against food waste

27%

prefer to use fresh ingredients when cooking dinner for guests

The beau frozen

uty of In the mid-1940s, Findus made, not only food history, but also language history when the term ”Deep-frozen” or (”djupfryst”) was introduced in

Life cycle assessment (LCA) is a method to calculate the environmental impact throughout a product’s complete life cycle, from the extraction of natural resources to when the product is no longer used and must be disposed of as waste.

Frozen in time

Deep freezing is a natural way to preserve food, as it is a process that does not require preservatives. By deep-freezing food, we can utilise fresh ingredients when they are in season - like stopping time right after harvesting, catching, or baking. The natural decomposition process is almost entirely halted, and the food retains its quality. This is the gentlest method of extending the shelf life of vegetables in terms of taste, nutritional value, and consistency.

Contrary to popular belief, frozen vegetables preserve nutrition just as well, and in some cases even better, than fresh, as they are harvested at their peak and frozen shortly thereafter.

Frozen food has a low climate impact

By deep-freezing food, there is also potential for less carbon-intensive transport options. Nomad Foods and Findus have conducted a Life Cycle Assessment (LCA)5, which shows that the majority of frozen products analysed have an equal or lower carbon footprint compared to their non-frozen counterparts.

The study clearly demonstrates that although frozen food requires energy for initial freezing and storage, this is offset by reduced food waste when considering the entire life cycle.

With frozen food, it’s easy to portion manage and make use of everything in the pack

Smarter cooking

With frozen food, it is easy to make use of everything in the package. You can take out exactly the amount needed, leaving the rest in the freezer. No spills, and no waste!

Waste management

Raw material extraction

Manufacturing

Use

Distribution 5

https://www.nomadfoods.com/news/nomad-foods-publishes-third-party-technical-report-of-its-peer-reviewed-life-cycle-assessment-lca-study/

Sustainab oceans

ble

The owner of Findus, Nomad Foods, is today the largest user of MSC certification in the world!

All Findus fisk är MSC-certifierad

Findus was the first in Sweden to launch About MSC The Marine Stewardship Council (MSC) was establisMSC-certified fish Eight out of ten Swedes consider it important that the fish they buy is sustainably sourced. The MSC certification and its label on product packaging make it easy for consumers to find sustainable choices in stores. MSC is a valued label for Swedish consumers, with six out of ten currently checking that the fish they purchase is MSC-certified.

However, the survey also reveals differences among neighbouring countries, especially between Norway and Sweden. While half of Norwegians believe it is important that the fish they buy is sustainably fished, only six per cent state that they check whether their fish is MSC-labelled.

We were the first in the Nordic region to launch certified fish in Sweden. This certification signifies that the fish is wild-caught, comes from a sustainable stock, and has been harvested with care for the marine environment. By 2015, we achieved our goal of MSC certification for all our wild-caught fish – an essential milestone, given that a third of the world’s fish stocks are overfished. According to the UN6, almost 30 per cent of the world’s fish populations are overfished, with 60 per cent nearing overfishing levels

hed in 1997 and is now an independent, not-for-profit organisation that manages the world’s leading certification for wild-caught fish. The 1992 collapse of the cod stock off Canada’s east coast prompted the formation of MSC. Soon after, the concept of overfishing became widely recognised, spurring companies, organisations, and countries to act for change.

MSC certification ensures that fish is wild-caught responsibly, from viable stocks, and with due regard for the marine environment.

About ASC

The Aquaculture Stewardship Council (ASC) is an independent, not-for-profit organisation that manages the world’s leading certification programme for sustainable aquaculture. Aquaculture (the farming of fish and shellfish) is one of the fastest-growing types of food production. As aquaculture becomes an increasingly significant source of fish and shellfish, responsible practices are crucial. ASC certification guarantees that fish or shellfish products are farmed responsibly. ASC standards promote environmentally and socially sustainable aquaculture by encouraging responsible farming practices.

Why Findus was awarded the Goldfish 2023 Our MSC and ASC strategy is to promote biodiversity by offering a variety of fish species in the market, helping to prevent overfishing. In 2023 – 20 years after launching the first MSC-certified product in the Nordic market – Findus was awarded the Goldfish Award for its long-standing and close collaboration with MSC. As early as 2003, Findus introduced MSC-certified Hoki fillets as an alternative to Baltic cod. Since then, we have continued expanding our range of certified fish to encourage consumers to try diverse fish types.

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UN Food and Agriculture Organization FAO

Different of innova

t degrees ation Three degrees makes a big difference for the climate

Nomad Foods, the owner of Findus, has conducted an 18-month pilot study7 on products in its range, revealing promising results that energy savings can be achieved by raising freezer temperatures – without compromising food safety or quality related to taste, texture, and nutritional value.

The study, conducted in collaboration with Campden BRI, showed that a three-degree increase in freezer temperature reduced energy consumption by 10 per cent. Nomad Foods is the first food manufacturer to join ”The Move to -15ºC,” an industry coalition launched at COP28 aimed at decarbonising the frozen food supply chain.

Work is underway to change the industry standard on temperature to store frozen food and reduce energy consumption

Nomad Foods is encouraging more frozen food manufacturers to join the coalition to work together and explore practical options for transitioning to -15°C.

This initiative focuses on changing the industry-standard storage temperature for frozen food from the current recommendation of -18°C to -15°C. Achieving global temperature standard changes requires collaboration across the entire food supply chain.

https://www.nomadfoods.com/news/landmark-study-from-nomad-foods-confirms-potential-to-increase-freezer-temperatures-and-reduce -carbon-emissions/ 7

Ice cold tips

Buying frozen food is an excellent way to reduce food waste at home – and you don’t have to stop there. You can cut down further on food waste by freezing food and leftovers. This year’s survey shows that 33 per cent of respondents report “too little freezer space” as the biggest barrier to consuming more frozen food.

Issues like frost build-up or incorrect freezing can also be problematic. Here are some simple tips for a better freezer experience at home:

How long does food last in the freezer

The shelf life of frozen food is influenced by several factors. If you store items directly in the freezer when you return from the shop and maintain the correct temperature, they will last a long time.

How long depends on the type of food. Lean meat, fish, berries, and vegetables tend to have the longest shelf life.

Findus products are best cooked straight out of the freezer All Findus products (except natural fish) are best cooked from frozen, so there’s no need to defrost – you can cook them immediately. For instance, our wok mix or ready-to-eat pasta can go straight from the freezer into the frying pan.

Why you should defrost the freezer

A freezer full of ice consumes more power and does not keep food as cold, which can reduce food shelf life. To prevent ice build-up, avoid placing hot food directly in the freezer, as steam will form ice.

How you defrost the freezer

To defrost your freezer, empty it, switch it off, and leave the door open. Keep the bottom drawer in place to collect the water that drips down, and place a towel on the floor in front. Let the ice melt naturally; avoid trying to chip it off, as this can damage the freezer. Ensure the freezer is completely dry before turning it back on, and only return food once it has reached the correct temperature.

Frozen is smart Sustainable solution in the freezer

Producing food requires significant resources. According to the National Food Agency, Swedish households throw away about 15 kilos of edible food per person each year8. Reducing food waste is crucial in minimising the climate impact of food for a more sustainable future. Findus has a comprehensive sustainability agenda, working towards the UN’s Sustainable Development Goal 12.3 to halve food waste in its operations by 2030.

Findus is also engaged in initiatives aimed at inspiring Swedish consumers to reduce food waste at home. At Findus, we believe that frozen food can play an essential role. The 2023 Frozen Report showed that people are ten times more likely to throw away vegetables stored in the fridge than those in the freezer. It is also almost three times more common to discard meat, poultry, and fish stored in the fridge compared to the freezer. The survey further revealed that 50 percent of Swedes are willing to buy more frozen food to cut down on food waste.

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Swedes want to reduce food waste

This year’s survey highlights the work still needed to reduce food waste in Swedish households. Last year, one-fifth of respondents reported throwing away food due to concerns about expiry dates. In this year’s survey, 11 per cent stated they often or always discard food past its “best before” date without checking it first. Knowledge of the difference between the “best before” and “use-by” dates needs to be improved, as Sweden lags behind its Nordic neighbours. While six in ten people in Norway and Finland understand the distinction, less than every other Swede do. Nevertheless, Swedes are willing to make everyday changes to reduce food waste, though economic factors currently influence their choices more than sustainability concerns.

Economy, the reason why more people throw away less

Four in ten Swedes report throwing away less food, primarily due to financial concerns. The most notable change is among 18–29-year-olds, where 44 per cent say they waste less food now, while one in ten said they didn’t waste any before. By contrast, in the 65+ age group, 40 per cent said they previously did not waste food, and three in ten now waste less.

https://www.livsmedelsverket.se/matvanor-halsa--miljo/matsvinn/fakta-om-matsvinn

s waste

Responsib for food waste?

Be Waste Smart!

A single ingredient can be used in multiple dishes. For example, leftover green peas from a meal with fish sticks can be transformed into a green pea pesto, perfect for pasta the next day. Simply blend warmed peas with garlic, lemon zest, lemon juice, basil, and parmesan – a quick, tasty, and waste-smart recipe!

bility More than 50% of Swedes have experienced conflict related to food waste.

Most people feel wasteful when they throw away food In this year’s survey, ”uneconomic” is by far the strongest feeling Swedes feel when they throw away food, with as many as 62 percent of the respondents agreeing with the feeling. Not feeling sustainable comes in second place with 33 percent, followed by feelings of shame at 17 percent and anxiety at 13 percent.

Food Waste: A Source of Conflict

Many Swedes feel uncomfortable about food waste.

This year’s survey showed that 62 per cent feel it is “uneconomic” to waste food. Additionally, 33 per cent feel it’s unsustainable, 17 per cent experience shame, and 13 per cent report feelings of anxiety.

More than every other Swede (54 per cent) have had conflicts with friends or family over discarding food past its “best before” date. This is most common among 18–29-year-olds, where one in ten report repeated conflicts. In comparison, only four per cent of people aged 65 and over experience conflicts over food waste. Compared to its Nordic neighbours, Norway has the highest frequency of food waste-related arguments, with one in ten Norwegians often experiencing conflicts, while in Finland, this figure is just three per cent.

Legislative leeway

Fifty percent of Swedes are open to legislation on food waste, such as laws limiting household waste. This perspective is consistent across the Nordic region: 59 per cent of Finns and 54 per cent of Norwegians also favour a food waste law. Support for such legislation is especially high among younger Swedes (32 per cent in the 18–29 age group), compared to only 12 per cent of those aged 50–64.

Responsibility for reducing food waste lies with households

Who is responsible for the food waste?

Swedes believe that households bear the greatest responsibility for reducing food waste, with 71 per cent in Sweden and 67 per cent in Finland sharing this view. However, in Norway, 73 per cent place primary responsibility on grocery retailers.

Across generations, the consensus is that households are mainly responsible, with 75 per cent agreement among those aged 50–64 and 59 per cent among those aged 18–29. However, younger Swedes also hold food producers responsible, with 41 per cent of 18–29-year-olds highlighting their role compared to just 26 per cent of those aged 65 and over.

Innovation for reduced food waste.

To achieve a 50 per cent reduction in food waste by 2030, we are optimising production. An innovative example from Nomad Foods’ Goodfella’s Naas factory in England is a method to “catch” grated cheese that falls off pizza during production, enabling reuse and reducing factory waste.

Size matters Space constraints in the freezer is an obstacle; 33 per cent of Swedes cite limited freezer space as a reason for not eating more frozen food. The issue of space in the freezer was included in the survey9 from 2023 as well, where 20 percent responded that they do not buy more frozen food due to limited space in the freezer. In Upper Norrland, four in ten report space concerns as a primary reason for not buying more frozen food.

Every fourth Swede thinks that frozen food can lower food costs.

Every fourth Swede believes that frozen food would reduce household food costs. The greatest confidence is among young people, where almost half – 44 per cent – in the age group 18-29 believe that food costs would be reduced by buying more frozen food. Comparatively, only 15 per cent of Swedes aged 65 or older believe that buying more frozen food would make a positive difference to the household budget.

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https://issuu.com/findusnordics/docs/findus_frysrapport2023_flippable

Those with the least space in the freezer are in Upper Norrland.

Young people are not as good at freezing leftovers

Most Swedes know that freezing leftovers is a good way to reduce food waste at home. When asked about the best way to reduce food waste at home, 80 per cent answered “freezing leftovers” as the top choice. However, not all Swedes have this habit; 33 per cent do it occasionally, while six per cent never do it. Swedes aged 18-29 are the least likely to freeze leftovers, with one in ten never doing so. The corresponding figure for Swedes aged 65 or older is only three per cent. Young people in Finland and Norway also stand out when it comes to freezing food. In Finland, 20 per cent of those aged 18-29 never freeze leftovers. The same figure applies in Norway.

Limited space in the freezer seems to be a common Nordic problem.

33 percent of those surveyed in the Norwegian study and 34 percent of those surveyed in the Finnish one have answered ”too little space in the freezer” as the reason for not eating more frozen food.

Green pa freezing People want to eat more greens

Findus grows sustainably for future generations.

For us at Findus, sustainably grown and nutritious quality vegetables are of utmost importance. That’s why we’ve joined SAI’s platform12 for sustainable farming, currently the leading global initiative for continuing to develop sustainable agriculture for food production. Here, over 190 member companies and organisations from around the world come together to share knowledge and learn for the future.

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Vegetables are an important part of a balanced diet, and we should eat more of them in a variety of types. The World Health Organization recommends that people worldwide eat at least 400 grams of fruits and vegetables per day. The Swedish Food Agency recommends 500 grams for adults and 400 grams for children10. And we Swedes want to eat more greens. Seven out of ten people in this year’s survey say they want to eat more vegetables than they currently do. Despite this, we Swedes still eat less fruit and vegetables. The Swedish Food Agency conducted a study in 202311 that showed that four out of ten people ate less fruit and vegetables compared to the previous year, citing rising food prices as the reason.

Freezing technology enables affordable seasonal food

At Findus, we make the most of every season by harvesting and freezing vegetables at their peak.

All to capture their goodness – that is, nutrients, quality, and taste. A large portion of our frozen vegetables at Findus are blanched and frozen shortly after harvest, some within three hours, like our Ebba peas. The freezing technique preserves vitamins and minerals while leaving fats and proteins unaffected. This means it’s entirely possible to enjoy affordable summer vegetables in the middle of winter.

https://www.livsmedelsverket.se/livsmedel-och-innehall/mat-och-dryck/frukt-gront-och-baljvaxter https://www.livsmedelsverket.se/om-oss/press/nyheter/pressmeddelanden/hojda-matpriser-riskerar-att-paverka-folkhalsan https://saiplatform.org/

ath by

Young pe frozen food

eople and Young people are not aware of the health benefits of frozen food.

Not everyone knows that the nutritional value is preserved in the freezer

Most frozen vegetables preserve nutrients just as well, and in some cases even better, than fresh. For example, the vitamin content in fresh vegetables decreases during transportation to the store and storage time at home. This doesn’t happen as quickly in the freezer.

This year’s study shows that we need to spread knowledge and communicate the benefits of frozen food to more people, especially younger target groups, where awareness of how well frozen food preserves taste and nutrients needs to be strengthened. Seventeen per cent of those aged 1829 answered that they don’t find it healthy when asked why they don’t eat more frozen food today.

Only two out of ten Swedes say that it often happens that they invite to dinner made from frozen ingredients. Just guestsunder 27 per cent prefer to use fresh ingredients, explaining that they feel fresher. In Norway, we see similar figures. Finland really stands out in its view of frozen ingredients for dinner parties: only one per cent of Finns say they often invite guests to a dinner made from frozen ingredients, while four out of ten prefer to use fresh ingredients instead.

Taste and nutrition in the freezer

Our work to inspire greater use of frozen food and increase understanding of its benefits continues. We want both professional chefs and individuals to understand that they can easily cook delicious, nutritious, and inspiring meals with frozen products.

Lauren Woodley, Senior Nutrition Manger Nomad Foods

The corresponding figures for older age groups are significantly lower: only eight per cent in the 50-64 age group and a mere four per cent among those who are 65 years or older.

At Findus, our definition of health takes into account the overall nutritional profile of each product. This means we consider the balance between nutrients that need to be limited in our diet and the positive nutrients that food offers, in order to determine the health profile of the food. We look at saturated fat, sugar, salt, protein, fiber, and the proportion of fruits and vegetables. We want everything to be part of a balanced diet in moderate amounts. We call our healthy products ”Healthier Meal Choices,” and these products have a healthier balance of nutrients. Based on this definition, about 90% of our Swedish product portfolio is healthy. Of course, our bakery products tend to be more indulgent, so a large portion of our healthy products can be found among our fish, vegetable, and ready-made meal options.

Why you should try disguising vegetables!

Getting children to eat vegetables isn’t always easy – every parent knows that. It takes time, a little creativity, and a good amount of patience.

So here are two simple tips to start with:

Start with sweet options like peas, carrots, or sweet potatoes. Children often prefer fruit over vegetables because of the sweeter taste.

Disguise the vegetables!

Your children are probably more willing to eat a burger with fries than a salad. Try making a crispy fish and vegetable version of their favourite dishes, like a crispy cod burger with coleslaw.

Peel and shred the carrot and pointed Crispy cod burger with 1.cabbage thinly. Place in a bowl, squeeze lemon juice and sprinkle with a pinch of coleslaw! sugar, salt and pepper. Leave to cool.

400 g MSC cod fillet 2 egg yolks 1 tbsp lemon juice salt and white pepper 1 sourdough baguette or 4 buns Accessory: 1/4 head of pointed cabbage 1 carrots 1 pinch of sugar juice of 1/2 lemon Sauce: 200 g Philadelphia cheese 1 dl natural yogurt 30 g parsley

2. Cut the fish into coarse pieces.

Season with salt and pepper. Run them on pulse in a food processor with egg yolks and lemon juice until it becomes a coarse minced fish.

3. Shape the mince into four burgers. Fry or grill for 2-3 minutes on each side. Remember not to fry for too long so that the fish retains its juiciness.

4. Meanwhile, make a garlic crème. Grate the garlic and mix with the other ingredients in a small bowl. Season with salt, pepper and chopped parsley.

5. Quickly toast or fry in olive oil two thick slices of the sourdough bread per person.

6. Layer the fish burgers with the garlic crème and pointed cabbage salad. Serve immediately to keep the crispiness.

Experts:M fish on th

More he plate The 2023 Nordic Nutrition Recommendations suggest we should eat more fish.

Young people are most price-sensitive when it comes to buying fish.

High prices reduce fish consumption Experts want to see more fish on the plate

The sixth edition of the Nordic dietary recommendations was presented in the summer of 2023. These recommendations13, backed by the Nordic Council of Ministers, are based on extensive work involving approximately 400 researchers and experts. According to the Swedish National Food Agency, this is the most up-to-date scientific review of how humans should eat for both personal and planetary health. The recommendation is to consume more vegetables, adopt a plant-based diet, eat more fish, and include less red meat.

Swedes want to eat more fish. Close to seven out of ten say they want to eat more fish than they currently do. The biggest reason for not doing so is cost. “Fish is too expensive” is listed by 49 per cent of surveyed Swedes as the main reason for not eating more fish today. The most price-sensitive group is aged 18-29, with 59 per cent saying that the expense of fish is the primary reason for not eating more. By comparison, 38 per cent of those aged 65+ say price is their main deterrent. High fish prices are also the primary barrier for increased fish consumption in Norway (54 per cent) and Finland (63 per cent).

https://www.norden.org/sv/news/mindre-kott-mer-vaxtbaserat-har-kommer-de-nordiska-naringsrekommendationerna-2023?utm_medium=email&utm_source=transactional&utm_campaign=Norden_Newsletter 13

Breaded fish, like fish sticks, is often a good first step to get kids to try fish and learn the flavors.

You often hear parents struggling to get children to eat more fish, is breaded fish good food for children?

Breaded fillets are an excellent lunch or dinner option to vary fish meals, suitable for both kids and adults. Breaded fish, like fish fingers or fish nuggets, is often a good first step to introduce children to fish and help them learn to appreciate the flavours.

Ewa Hansson Dietitian Findus The dietitian gets it right with breaded fish

There is a perception that breaded fish is less healthy than similar everyday dishes, such as meatballs or sausages. That’s why we asked Findus dietitian Ewa Hansson a few questions to clarify what actually applies:

What are the benefits of breaded fish?

Compared to meatballs, our breaded fish contains less fat and especially significantly less unhealthy saturated fat. At the same time, breaded fish contains healthy polyunsaturated fats like Omega-3, found in both the fish and the breading. If you buy fish from Findus’ frozen range, you can also be sure that the fish is deep-frozen shortly after being caught, which maintains its good quality and juicy meat.

Why do you think there are misconceptions about breaded fish?

I think it might be due to the traditional way of serving breaded fish. At restaurants, it’s often fried and served with potatoes or French fries and a rich sauce. A suggestion would be to pair breaded fish with a fresh salad to make the dish more modern and appealing. Plus, our breaded fish turns out wonderfully crispy and perfectly cooked if prepared in the oven or air fryer without any extra fat added.

Fish tacos with Fish & Crisp Ingredients 1 pack of Fish & Crisp gourmet fillets 480g 8 small soft tortilla breads 11/2 - 2 dl crème fraiche Salsa: 400 g diced mango 2 diced avocados 150 g diced feta cheese 2 shredded green onions 1 chopped chili 1 dl coriander The juice of 2 limes 2 pinches of salt Preparations

Prepare the fish according to the package instructions.

Mix mango, avocado, and feta cheese.

Stir in spring onions, chopped chili, and coriander.

Squeeze in lime and season with salt.

Warm the tortilla bread and add the mango salsa.

Divide each fish fillet into four pieces, placing two pieces in each taco.

Top with a dollop of crème fraiche.

Fish is sim

mple!

Tip! Put the frozen package in cold water for about 30 minutes to thaw it quickly.

If you’re cooking with frozen fish, simply place the frozen fillets in the fridge in the morning to thaw by dinner. If you forget, you can speed things up by submerging the package in cold water for about 30 minutes. Gently bending the fish in its packaging can also create heat, helping it thaw faster.

Cooking breaded fish is best done straight from the freezer into the oven. Follow the cooking instructions on the packaging, and feel free to use an air fryer for an even shorter cooking time. Cooking at high heat will yield a crispy surface, while low heat will result in a softer breading.

Try our recipe!

Crispy fish fillet on a bed of lettuce Ingredients 1 pack Gluten Free Crispy Fish fillets 480 g 380 g bean mix 320 g fresh spinach 1 pomegranate 2 tbsp olive oil 1 tbsp white wine vinegar Salt and pepper 80 g feta cheese 1/2 dl sour cream 1 tbsp fresh basil

Preparations Cook the fish according to the instructions on the package.

Rinse and mix the bean mix with the spinach and pomegranate seeds.

Mix olive oil and vinegar and fold into the salad.

Salt and pepper.

Mix or mash the feta cheese and mix with crème fraiche.

Serve the salad with fish and feta cheese cream.

Modern snacking Quick and easy is highly valued

Time is more precious than ever. At Findus, we understand the challenges of balancing daily routines with eating well. This is confirmed in this year’s survey, where statements such as “I often choose food that is easy to cook” and “I often choose food that is quick to cook” rank highly among respondents.

Notably, 47 per cent in the 18-29 age group and 43 per cent of those aged 30-49 consider quick-tocook food most important, compared to 24 per cent in the 50-64 and 65+ age groups.

From frozen to plate in 10 minutes

At Findus, we strive to support a simple, healthier, and tasty everyday life for everyone by continuously improving our products. For example, we offer frozen multi-portion meals, ideal for easy weeknight dinners, which can be quickly prepared in the oven, frying pan, or microwave. Most dishes are ready within ten minutes and do not need to be thawed beforehand. For the best results, cook them straight from the freezer.

Snackification och small meals

Eating habits have shifted since COVID-19. Today, it’s more common to grab something simple on the go or eat a quick meal in front of the computer or TV14. Afternoon and evening snack consumption has increased by 11 and 14 per cent, respectively, compared to pre-COVID levels. The American trend of “snackification” is making its way to the Nordics, with more people opting for smaller meals instead of traditional large meals like lunch and dinner. The

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Kantar Lennart Wallander, Food & Friends

food industry is responding with new products, like “småmål” (small meals)15, which cater to this shift by offering snacks or a quick, smaller hot dish.

Tasty Bites is our range of small meals, ideal for those seeking something delicious and quick to prepare. The range includes options such as “pizza pockets” – folded frozen pizzas that are ready in just two minutes in the microwave. Available in pepperoni or three cheese flavours, the folded design helps prevent mess, making them easy to eat with one hand or while working.

g

Updated wok design inspires At Findus, we’ve been providing Swedish households with wok mixes since 1989. In 2023, we continued our journey into Asian flavours with updated recipes and new packaging for all our wok mixes. Each blend is made of pre-cut, crispy vegetables, ready to use straight from the freezer with a short cooking time of 6-8 minutes – the perfect everyday staple. The new packaging aims to make it easier to choose tasty and green options when shopping.

Food in Quick and tasty lunch at home Remote work has become more common post-pandemic. According to figures from the National Mediation Institute16 and Statistics Sweden17, it is now four times more common for people to work at least half of their working hours from home. A good lunch shouldn’t be too complicated to prepare. Findus Frozen Take Away single-portion bowls come in flavours like Chicken with linguine, zucchini, and parmesan sauce, Teriyaki chicken noodles with veggies, and Roasted chicken with corn and jalapeño sauce. Ready in just six minutes, these dishes are perfect for a quick, tasty lunch in the home office or after training.

Let the kids play with their food.

Dare to go veggie!

Next time you’re in the mood for something tasty, try our vegan Vego Hash. It’s the same recipe as our popular original hash but completely meat-free, with crispy pieces of wheat protein instead. Simply cook it straight from the freezer in a frying pan on medium heat for about 6-8 minutes.

Getting kids to eat more vegetables isn’t always easy, as many parents know. At Cornell University in the United States18, researchers tested whether fun names for vegetables increased their popularity in school cafeterias.

Try it yourself by serving “Shrek blobs” (peas) with fish fingers.

Grow and freeze The authors Alva Herdevall and Anders Rydell share knowledge about traditional farming methods and modern ideas for increased self sufficiency.

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https://www.mi.se/nyheter/2024/privata-tjansteman-jobbar-mest-pa-distans/ https://www.publikt.se/nyhet/pandemin-har-fyrdubblat-distansarbetet-26351 https://www.forbes.com/sites/stevensalzberg/2017/10/02/cornells-food-lab-is-cooking-up-fake-news/

nsights Fish fingers for everyone!

To make high-quality, nutritious food accessible, Findus offers gluten-free fish fingers.

Our frozen fish sticks are a beloved family classic that’s easy to prepare, delicious, and nutritious. Our gluten-free version uses crispy breading made from rice and chickpea flour.

15 kg of unnecessary food waste

Swedish households throw away around 15 kilograms of edible food per person each year, with fresh fruit, vegetables, bread, and leftovers among the most commonly wasted items. Using frozen food makes it easier to reduce food waste by allowing you to take only the amount you need, leaving the rest in the freezer for longer shelf life.

Maximising the household budget In Maxa: Mer Näring För Pengarna, author Sara Ask shares how to get the most flavour and nutrients from ingredients.

For more inspiration and recipes, visit findus.se.

Great flav less salt Salt is crucial for flavour and plays a significant role in cooking. We Swedes really like salt—perhaps a bit too much. According to statistics from the Swedish Food Agency19, men in Sweden consume an average of 9–12 grams of salt per day, while Swedish women consume slightly less, with 7–10 grams per day. This is considerably higher than the recommended limit of 6 grams per day. Awareness of the risks associated with excessive salt consumption is low among many consumers. Therefore, all stakeholders in the food industry need to work towards increasing awareness.

After Nomad Foods, the owner of Findus, introduced a strategy to reduce the amount of salt, a total of 220 tonnes has been removed from the product portfolio between 2020 and 2023. During parts of this period, Findus also participated in the ReduSalt project, a collaboration within the industry aimed at developing new methods and techniques for salt reduction. Findus continues to engage in national initiatives to lower salt content in food, alongside other players in the food industry.

220 tons of salt have been removed from the total product portfolio between 2020-2023

Less salt but the same delicious taste

We have reduced the salt content and added spices to Findus’ ready-made meals. In some cases, we have also adjusted the amounts of vegetables and sauce. The goal, however, remains the same: to ensure that the dish, after these changes, closely resembles the original recipe and that consumers benefit from the positive health aspects of reduced salt intake.

About ReduSalt ReduSalt was a research project aimed at developing methods to reduce salt content in food, which took place from 2015 to 2022. The project was funded by Vinnova and led by the industrial research institute RISE. The project group included representatives from across the food industry, as well as authorities and consumer organisations.

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https://www.livsmedelsverket.se/matvanor-halsa--miljo/mat-och-naring/nya-berakningar-av-hur-mycket-salt-svenskar-ater

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A step tow sustainab

wards a ble future Frozen food plays a big part in securing a sustainable future

The annual frozen report highlights important details that will play significant roles in our collective journey towards a more sustainable future. Among other findings, the survey shows that we Swedes are willing to make changes in our everyday lives.

Sustainable fishing is highly valued by Swedes, as is the desire to eat more vegetables and contribute to reducing food waste. In fact, every other Swede considers legislation in this area. At Findus, we prioritise spreading knowledge above all else.

We, along with others in the industry, want to continue inspiring and making it easier for everyone, regardless of their budget, to make good sustainable food choices.

We at Findus strongly believe that a significant part of the solution lies in the freezer. Frozen food is good for your wallet and for the planet. Frozen food is generally cheaper compared to fresh alternatives and helps to reduce food waste. We know from last year’s survey that households waste more fresh

food than frozen. This year’s survey indicates that economic factors have drawn attention to food waste for many households. Four out of ten now throw away less food due to financial reasons, and over a third believe they could lower their food costs by buying more frozen food. However, we still see differences in knowledge about frozen food between younger and older age groups, which can influence whether people choose to purchase that type of food product. The report shows that those in the 18–29 age group consider frozen alternatives less often and are the group that most frequently believes that frozen food is unhealthy.

For Findus and the industry as a whole, it’s important to continue raising awareness about the benefits of frozen food. Through better communication that highlights quality, good taste, and the possibilities offered by frozen food, we aim to engage and inspire more people to buy and consume frozen food with a low carbon footprint. This is a positive step on our shared path towards a sustainable future.

Findus Sweden AB Nordenskiöldsgatan 8 211 19 Malmö 010-600 52 00 findus.se