In 1974, Mr LA REYNIERE, a food critic gave his opinion on the use of frozen products in restaurants. A cook explains why he does not use frozen products in his restaurant. In the frozen food department of a supermarket, customers give their opinion on frozen products and say why they buy them. The journalist concludes on the frozen product that changes our way of life.
In 1970, consumers were still asking questions about frozen products. The floor is given to advisors who explain the use checks to be made when buying a frozen product, the value of buying the frozen product (take advantage of a seasonal product year-round, lower cost), the intact nutritional value. Their words are illustrated by images of frozen product bins and customers making their choice.
Frozen products are experiencing a real boom. The French consume 40% more than in the 1980s. Jacques FRICKER, nutritionist at Bichat Hospital says: "The nutritional values are good... It’s mostly a question of taste". In a Picard store, customers explain their choice: "not the time or the courage to cook" "There is nothing more to warm" "We are sure of the freshness of the products". Gérard GRUNEWALD (Picard Frozen) talks about the fine products on offer, including foie gras. Finally, frozen foods represent 50% of the dishes served in the collective catering. The words are illustrated by the frozen food bins and customers in a Picard store, a customer going through a crate with frozen products, children in a school canteen welcoming the fish dish breaded by shouts of joy.
Michelin-starred chef Michel GUERARD talks about his decision to create a line of frozen products under the Findus brand, from the dishes he serves in his three-star restaurant. His words are illustrated by images of the manufacture of frozen products in the Findus factory.
In 1974, in a frozen food store, a client was offered various frozen ready meals. In the frozen department of a large surface of customers talk about their purchase of frozen products and a man explains his reluctance to buy these products.
The minced steak arrives on the French market. In 1972 a housewife and a butcher gave their opinion on this product: interesting price, easy to cook, first freshness." As a professional, we must look to the future."
In 1962, in a freezer factory in Boulogne-sur-Mer, the tongues of oxen distributed in trays are covered with a hot sauce prepared on site before being frozen.
In 1981, visit of the Findus plant in Boulogne-Sur-Mer, created in 1967: discovery of the production lines of various frozen products: cod squares, ready meals (fish gratin...), preparation of sauces.
The INA Galaxy 
