Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 86 of 155

Summer Fancy Food Show Booth #100 Dare to Eat Diierent. Enjoy the rich velvety texture an layers of flavor in our Creamy Hot Sauce rizzle over tacos or as a ip for chips. avesgourmet.com Tacos Just Got Better! Summer Fancy Food Show Booth #5508 category spotlight While trips to the frozen food aisle are often well thought out and planned by shoppers, according to "The Power of Frozen" report, impulse purchases can be driven by new items and new f lavors that showcase international fare, items recommended by friends, or those being touted on social media. Also leading the types of traits consumers look for in the fro- zen aisle: Products with healthier ingredients, those with greater nutri- tional value, those that call out 'real' ingredients such as cheese, those with no artificial ingredients, products that are fresh-frozen, made/grown in the USA, and products that are better-for-you, the planet, the worker, or the animal. Here are some themes in frozen that will continue to keep cus- tomers engaged while enticing them to broaden their product reach. Plant Power The power of plants is blowing up in almost every aisle and the freezer is no exception. "The freezer has become a place to access unique products in new and creative formats—especially vegetables," notes Kara Nielsen, vice president, trends and marketing, for food insights group CCD Helmsman. Nielsen touts companies like True Roots for root vegetable fries and caulif lower hash browns. With introductions from such mainstream companies as Birds Eye, whose veggie-made pasta meals are legume- and zucchini- based, and the recent launch of Kellogg's Morning Star Farms Vegan Cheezeburger—along with its announcement that the brand will go 100 percent vegan by 2021—the freezer will continue to see TRENDS TO WATCH Here are some themes that will continue to grow opportunity in frozen. • Better-for-you, functional desserts, including protein- and probiotic-enhanced ice cream and ice pops • Bone broth as an ingredient in soups or sold on its own • Gluten-free breads, especially breakfast items • Non-dairy ice cream and novelty bars • Pre-portioned and/or locally flash frozen fruit for smoothies • Riced veggies • Single-serve options and those with resealable packaging • Sustainable and recyclable packaging 84 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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