There are so many quick and easy dishes you can rustle up with the help of Birds Eye – read our recipes to find out more.
Have a look at our deliciously simple range of fish products, all made with 100% wild caught fillet. Just the way the Captain likes it.
Discover our delicious and inspiring range of frozen veggies. They’re packed with nutrients and bursting with flavour, so you can taste the love that we put into every product. Whether you’re tucking into our frozen greens or picking up some pulses, you’ll be enjoying a healthy, tasty addition to your meal.
To discover more about Birds Eye chicken, check out our fact sheet!
There is continued public concern around the use of unfamiliar ingredients, including E-numbers, artificial colourings and flavourings and other ingredients which may have been synthesized or modified.
Consumers also have concerns over ingredients such as palm oil, with regards to potential impacts on deforestation, biodiversity and local communities.
We will always uphold the principle that any ingredient in our recipes must meet the standards that we have set and that consumers expect of a leading food brand.
We believe that our products should contain ingredients that consumers would be happy to find in their own store cupboard and can make their own meals from. We never compromise the nutritional value of our final product and we use our nutrient profiling tool to guide the development of all our recipes.
The development of our recipes is governed by our Ingredients Code of Practice (CoP), which takes into account consumer feedback about the ingredients we use.
Our Ingredients CoP applies to all of our food and all of our ingredients, provides definitions that describe which ingredients or group of ingredients we will use when creating our products:
- Optimum (what we would prefer to use)
- Accepted (when A does not work)
- Used By Exception (where there are no viable alternatives)
- Not accepted (will not be used)
For example we would be happy to use paprika for colour but never tartrazine, soy sauce for flavouring but never Monosodium glutamate (MSG) and rapeseed oil for frying but never hydrogenated oils.
In addition we would not use ingredients such as polyphosphates to boost the water content of seafood, or ingredients from genetically modified sources.
Palm oil is one ingredient that falls into the category of use by exception. For the vast majority of our recipes, we have replaced palm oil with oils that have lower levels of saturated fatty acid, such as rapeseed oil or sunflower oil.
However, there are a few examples where, because of its physical properties, palm oil cannot be substituted by rapeseed oil and we therefore continue to use palm oil. In these instances, given the small quantities used, the nutritional profile of the overall product.
Where we have to use palm oil, we take steps to source it responsibly and independently certify it to the Round Table for Sustainable Palm Oil (RSPO) certified segregated standard. Over 90 % of our Palm Oil is certified to the Certified Segregated Palm Oil standard.