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fresh potential for frozen products
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freshness, portion control and convenience are driving opportunities for frozen entrée manufacturers as freezer food sheds its over-processed and drab image, a new report said. the popularity of frozen meals continues to grow but food manufacturers wanting to take advantage of this “must adapt to rapidly shifting consumer evaluations of the quality of frozen meals” , according to the hartman group white paper called “redefining quality in premium frozen dinners and entrées”. it said that consumers are increasingly driven by the desire to maximize quality-of-life experiences as well as maintaining their health, while flavor and freshness often override cost and convenience. consumers associate freshness with minimal processing and the use of as few ingredients as possible. the report suggests that seemingly unnecessary ingredients indicate over processing and consumers want the ingredient list to be easy to understand and “real” (such as sea salt or organic basil). fresh attributes include whole ingredients and no additives and fresh claims “now easily trumps natural as a marketing cue ” as natural claims are overused. at the same time consumers are increasingly driven by quality-of-life factors. the report said: “specific occasions for use are diverse in terms of presenting opportunities for new frozen food entrées of the future. “singles cooking for themselves represent a specific opportunity, while we believe the office lunch occasion has been summarily underestimated by frozen entrée marketers. “both opportunities underscore a potential for more size and portion options within the overall desire for higher quality taste and flavor experiences.” industry value the american frozen food market is a $29bn industry and frozen pizza and ready-made meals represent 41 percent of all frozen food sales, or approximately $11.8bn. frozen dinners or entrées are worth $6.1bn with the single-serve sub-segment valued at about $3.7bn. however, consumers consider conventional frozen food flavors as “monotonous, drab and simple” . the hartman paper says that the flavors which create the most distinction connect strongly to naturally derived ingredients, not synthetically engineered flavors, particularly and the american palate is also shifting toward more fun, exciting and exotic flavors. texture is another issue as the report adds: “from an objective standpoint, the perception of freshness in frozen foods is often hindered by the accumulation of water upon heating. “although consumers believe that the texture of frozen foods has improved drastically in recent years, improving upon this feature will go a long in cuing freshness.” product narrative is also an important quality indicator as it reflects a consumer desire for transparency regarding ingredient sourcing and the story behind the food production process. it concluded that the most energetic and compelling frozen brands are leveraging quality distinctions of freshness, flavor, and authentic narratives. they include seeds of change, helen’s kitchen, rising moon organics, ferndale foods and ethnic gourmet. and although small in overall market share, it said these niche brands are realizing higher rates of growth than most conventional brands.
Source :Food Safety, HACCP, Food Quality, Food Microbiology, Hygiene
Date :
5
December
2008
Category :
restaurants and Food industrie
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bertolli wants consumers to swap pizza for ready-in-12-minutes italian meals on oscars night. the unilever-owned frozen foods brand is launching a new campaign, called “italy is served,” during the awards ceremony this sunday. gaston vaneri, a marketing director who oversees unilever’s u.s. frozen foods business, said the campaign is part of bertolli’s strategy to communicate the quality and authenticity of its ingredients, even in a downturn.
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food flavour and ingredient companies, meanwhile, have to cater for this ongoing trend and find solutions to satisfy the multitude of demographic tastes, and are increasingly faced with a specialised market where demand is more and more specific and in need of convenience. of course, flavour and ingredient firms invest a lot in surveys and in research and development to find out what exact tastes the consumer wants and will want.
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spotting trends in food is essential to understanding what food consumers are doing now and more importantly may be doing in the future. and it appears that this year’s trends - like “cocooning” - may stick around a little longer, according to research from ‘thefoodpeople’. 2009 has been a tough year, although food has held up well compared to other sectors. looking forward to 2010 thefoodpeople expect to see all of the main macro factors including economic, political, technological and environmental to be equally influencing food trends over the next year.
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douglas r. conant, campbell’s president and chief executive officer, opened the meeting with an overview of the company’s strategies, recent performance and key success factors. conant said, “we have made great progress over the last five years, and we are winning in the workplace, in the marketplace and in the community. we believe in the power of being a focused food company and have sharpened our portfolio around three large and growing categories: healthy beverages, baked snacks and simple meals.
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while recent years have seen food snobs protest about their usage in modern day recipes, new research from mintel finds hot canned meat is well and truly back on the menu, as britain rediscovers the joys of this store cupboard staple.sales of hot canned meats* are steaming. in the last two years alone, sales have grown by a hearty 12%, compared to cold canned meats which grew just 4%. continued promotional activity has helped hot canned meats to grow its share of the canned meat market at the expense of cold meats by attracting new users.
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neesa agritech (napl), a agri-biotech company, has forayed into the frozen foods business with the brand name of ‘instant indian’. the company said it has planned to launch all major category of the food such as curries, breads, rice, snacks, and desserts. the company said that the instant indian range is designed keeping in mind indian cooking habits and the practice of home cooked meals.according to the company, it can be easily incorporated in the daily diet with the minimum of efforts.
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the current pace of life demands speedy solutions from the food industry. the ready meals market in western europe, one of the strongest performing areas of the food sector worth €7.3 billion in 2001, is set to grow to €8.7 billion by 2006. a new consumer insight programme, the result of consumer surveys, focus groups and interviews from market analysts datamonitor, presents ten key consumer insights for ready meal, prepared pizza and meal kit players.
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ageing boomers and diverse gen yers are finding new ways to fulfill their comfort food cravings, according to the latest generational comfort food culinary trend mapping report from america. the report, co-published by the center for culinary development (ccd) and packaged facts, confirms that consumers are passionate about their comfort foods, many of which stem from childhood favourites. in today’s changing food world, however, these dishes are evolving in sync with new values and lifestyles.
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each variety is prepared using recipes that offer the health benefits of low fat, high fiber, 100% vegetarian ingredients. kohinoor's frozen food line includes six culinary product categories, each emphasizing the traditional dietary staples of asia and india: meals & curries, breads, snacks, desserts, frozen vegetables, pastes & condiments. ankush arora, general manager of marketing for kohinoor foods, said: "the entire line of kohinoor's frozen foods is all natural and contains no artificial flavors, preservatives or harmful monosodium glutamate (msg) - just wholesome taste and flavor inspired by authentic indian and asian recipes.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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