Global flavors, convenience, GLP-1 drugs, nutritional needs and allergen awareness, plus the influence of new home appliances will all guide the development, manufacturing and distribution of frozen foods over the coming years. 

The majority of consumers now report wanting prep time of 15 minutes or less, and “assisted scratch cooking” will become increasingly important, according to Conagra’s first research study, “Future of Frozen Foods,” released earlier this year. At over $78 billion, the U.S. is the largest market, with eight in 10 Americans eating frozen food at least once per week. Post-COVID, the research found over 50% of U.S. households have a second freezer. 

To help unpack this, we’re joined by Sally Lyons-Wyatt, Global Executive Vice President & Chief Advisor of Consumer Goods & Foodservice Insights at Circana. 

Representing the manufacturer’s viewpoint, we’re grateful to have Farrah Sibai, Co-Founder and President of Afia Foods, a Texas-based manufacturer of frozen Mediterranean cuisines found in over 13,000 doors nationwide. 

And of course once the research, the R&D, the manufacturing and packaging is done, the product still must be stored and distributed. That’s where the GCCA – Global Cold Chain Association – comes in and our third and final panelist, Lowell Randel, Senior Vice President of Government & Legal Affairs at GCCA, shares more about the current state of the cold chain, warehousing and more. 

Once registered, you will receive a link via email, valid for a year of on-demand viewing. Don't wait, register and watch today!