There is a growing consumer trend for fresher products and fresher ingredients. In fact, a study from global management consulting firm ATKearney, Chicago, found that over the last five years, fresh prepared foods are a $26 billion market. Quick-service restaurants (QSRs) like Chipotle and AuBon Pain have built their brands around fresher ingredients, with other QSRs moving toward freshly prepared food offerings to cater to consumers seeking healthier alternatives.
Consumers increasingly perceive value in refrigerated foods vs. more non-perishable, shelf-stable items. Therefore, refrigerated offerings have become a must-have vs. a nice-to-have for many QSRs. However, this increased demand for fresh foods is impacting the cold chain and its temperature-controlled segment.