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Refrigerated & Frozen Foods' July 2013 State of the Industry edition includes articles on trends and new product development, as well as the North American Warehouse Guide and Cold Packaging Materials Guide.
Like any good superhero, meat, poultry and seafood processors have evolved with the times, embracing consumer demand and flexing their powers to become bigger and bolder than ever.
Growing up, we were all told to eat our fruits and vegetables. “Carrots improve eyesight and spinach makes you big and strong.” But, there are easier—and tastier—ways to meet your daily recommended requirements of fruits and vegetables, and today’s frozen food processors have the solution.
Although the frozen desserts category once struggled to survive in a world where consumers traded in their coveted sweets for an extra serving of fruits and vegetables, it sure has made quite the comeback.
Despite the recession, the breakfast foods category experienced a 20% increase in sales from 2007-2011, rising from $10 to $12 billion, according to Chicago-based Mintel. The study also forecasts continued growth, with the category expected to grow nearly 26% by 2017.
Energy drinks used to be feature all the powers, with their high levels of stimulants and caffeine. And, it seemed as though they were poised to take over the world.
Moooove over dairy products of the past. From yogurt and ice cream to cheese and milk, some costumed crusaders are charging through the dairy aisles, bringing exotic flavors, better-for-you flavor profiles and the message that any time is dairy time.
When the economy took a nosedive, consumers traded in retail frozen pizzas and their frozen baked counterparts for a sit-down meal at the local restaurant. Fast forward to today, and consumers are trading back their restaurant menus for a frozen pizza on the couch.
Individually, appetizers such as egg rolls, side dishes such as French fries and snacks such as bite-sized meatballs are armored with the right ingredients and flavor profiles to take over the industry. But together, they pose as an even bigger threat, teaming up to take over the refrigerated and frozen food aisles.
For years, bread has been the ultimate go-to component of nearly every meal. Whether it’s a bread basket or a bun, bread is big.
Superheroes don different costumes and hold different powers. Whether it’s to counter crime or combat supervillians, they all possess a little something magnificent. But, at the end of the day, it’s not about being different—it’s about being exotic, purposeful and stellar.
From cheese sold in the deli to self-serve frozen yogurt, the foodservice dairy category offers up a little something for everyone.
For many foodservice brands, success is about mastering mealtime—providing operators an easy-to-prepare solution that restaurant goers crave. Today’s meal solutions include everything from grilled breakfast items and sandwich varieties that deliver both quality and flavor to Mexican foods bursting with better-for-you ingredients.
Behind every delicious entrée is an even better-tasting side dish. Whether it’s exercising extraordinary taste or rescuing consumers from mundane menu options, refrigerated and frozen food processors know just what to develop that dominates the plate.
When hunger pains strike, there’s no turning back. From there, it’s the constant nagging and throbbing of your insides saying, “Feed me, feed me.”
To be almighty, one must be powerful and intense, much like today’s new dips, spreads, hummus and salsas.
The votes are in for Refrigerated & Frozen Foods’ Readers’ Choice Best New Retail Products contest. Congratulations to the Top 5 processors, and thank you to all of our readers for your cooperation.
The Airgas FreezeRight IQF cryogenic freezing tunnel is a high-production, low-cost solution to meet increasing individually-quick frozen demands in food processing facilities.
Providing a combination of food-grade nitrogen, carbon dioxide and/or oxygen, the Linde MAPAX modified atmosphere packaging system includes on-site gas supply and delivery.
It’s no secret that automation and technology advancements have changed the way we eat, think, feel and carry on with even the most mundane day-to-day activities.
Beth Ford, executive vice president, chief supply chain and operations officer for Land O’Lakes, Arden Hills, Minn., talks with Refrigerated & Frozen Foods about the logistics of the supply chain industry and how food production continues to experience great growth.