Frozen ready-to-eat foods – deep dive

Frozen ready-to-eat (RTE) meals are naturally attractive to busy consumers, but even more so during a global crisis. Nutritious offerings with positioning such as vegetarian, protein-packed, low sodium or organic meet a variety of consumer desires. And advances in formulation and processing are allowing for flavorful, upscale creations that quickly become repeat purchases. Selecting the right ingredients in formats best suited for a specific application is key, and anything lending a health halo to the product will provide additional appeal.

February 2, 2021

1 Min Read
FBI0221-FrozenRTE-DD-1540x800_v2.jpg

Takeaways for Your Business:

• Consumers expect that their wide range of frozen food selections can be microwaved or stove-cooked.
• Trend toppers across frozen include plant-based and vegan, with meat alternatives leading in growth.
• Brands have one chance to nail texture, smell, mouthfeel, taste, color and proper freeze-thaw.

Cargill_Registration_RGB_72dpi.jpg

Subscribe for the latest consumer trends, trade news, nutrition science and regulatory updates in the food & beverage industry!
Join 30,000+ members. Yes, it's completely free.

You May Also Like