Culinology - March 2015 - (Page 6)

EMERGING trends Frozen food segment to pick up steam After several years of declining sales, the frozen foods segment is expected to climb from $22 billion in 2014 to $23 billion in 2019, said Packaged Facts, a Rockville, Md.-based market research firm. New natural and organic innovations are adding appeal to a category previously plagued by negative perceptions of quality, taste and healthfulness. Sales of frozen dinners, snacks, side dishes and pizzas were just over $22 billion in 2013, down about 1% from 2012. Sales in 2012 slid 1% from 2011. In addition to concerns over nutrition, the category has been challenged by increased availability of ready-to-eat and heatand-eat meals created daily in grocery stores that offer the same convenience but with a fresher appearance. "Frozen foods of all kinds have been challenged in recent years as a result of the convergence of several trends, especially, but not exclusively, a growing demand for fresh products or, at least, fresher products in refrigerated rather than frozen form," said David Sprinkle, research director for Packaged Facts. "Nevertheless, frozen food products still have much to offer. For instance, frozen products identified as natural or organic are having a more positive experience than frozen foods in general." Brands such as Luvo, Amy's Kitchen, Annie's and EVOL have reenergized the category with products positioned as premium and ingredients perceived as natural. With such varieties as kale ricotta ravioli, red-wine braised beef and polenta, and a frittata with sweet potato mango hash, Atlanta-based Luvo's frozen entrees are packaged in parchment paper pouches, 6 | Culinology | MARCH 2015 which evenly steam-cook the meal. Using herbs and spices to enhance flavor with minimal salt, sugar and fat, the meals contain about 220 to 500 calories and less than 500 mg of sodium. EVOL, Boulder, Colo., which was acquired by Boulder Brands in 2013, manufactures a variety of frozen food products, including burritos, quesadillas, entrees, bowls and skillet meals. The brand has positioned itself as a food processor serving the simple, clean label market. Amy's Kitchen, a Petaluma, Calif.-based privately held maker of organic meals and snacks, uses certified organic ingredients sourced from farms near the company's production plants. The products are Non-GMO Project verified and contain no hydrogenated fats, meat, seafood, poultry, eggs or peanuts. The company recently purchased a former Heinz plant in Idaho to expand its kitchen operations to support growth. And Annie's, Berkeley, Calif., which was acquired by General Mills last October, makes frozen snacks, entrees and pizzas without artificial flavors, synthetic colors and preservatives regularly used in many conventional packaged foods. Additionally, Annie's sources ingredients so as to avoid synthetic growth hormones and bioengineered ingredients. "These organic and natural frozen foods appeal to the consumer who is both cost-conscious and health-conscious," Mr. Sprinkle said. Aside from natural and organic options, Packaged Facts said increased sales of frozen foods will depend on greater variety and better pricing.

Table of Contents for the Digital Edition of Culinology - March 2015

Culinology - March 2015
Table of Contents
President's Letter - Pay it Forward
Emerging Trends - Frozen food segment to pick up steam
Cracking the code to CPG growth
Fueling growth for c-stores
Culinary Forecast 2015
All-American dishes with ethnic flair
Breakfast Ingredient Trends
Culinology Currents
Petits Fours
Ad Index

Culinology - March 2015