Articles Tagged with ''State of the Industry''

When it comes to the refrigerated and frozen foods industry, one thing is for certain—new culinary products continue to prevail.

When Refrigerated & Frozen Foods polled its readers about what are some key factors that play into the success of the cold food industry in 2015, 40% of the votes outlined new product and/or new category development as being the No. 1 key factor.

As household food budgets continue to increase, restaurants and fast food establishments are turning to big, bold flavorings to spice up their menus.

Gone are the days of the simple scoop of ice cream. Today’s dessert menus are fit for a queen.

Studies show that beef remains the top protein on foodservice menus, while new seafood offerings enhance consumers’ dining experience.

The rise of new bakery developments allows foodservice operators to offer consumer-driven products that go beyond the simple bread basket.

Refrigerated and frozen food processors are bringing back old recipes with refined ingredients to create a new generation of tasty snacks and sides.

More and more cold food processors are jumping on the better-for-you bandwagon by bringing healthier school menu options to the lunch table.