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Glacial growth for frozen dinners

FoodProcessing.com

Keywords: "prepared foods" and "frozen foods"

Americans love frozen dinners and entrees for their convenience, are impressed by the recent innovations in ease of preparation and are motivated to purchase new frozen products that look appealing in the store. With variety and healthier alternatives, this category holds greater potential.

By Diane Toops, News & Trends Editor

Americans love frozen dinners and entrees for their convenience, are impressed by the recent innovations in ease of preparation and are motivated to purchase new frozen products that look appealing in the store. That’s according to a Harris Interactive online survey of 1,718 adults, taken on behalf of the American Frozen Food Institute (AFFI), McClean, Va. In fact, each American chills out with six frozen meals per month.

Based on a technology developed by Clarence Birdseye, the first TV dinner debuted under the Swanson’s brand in 1953 as an shortcut for busy wives, who had begun flocking to jobs in increasing numbers. The dinner of turkey, corn bread dressing and gravy, buttered peas and sweet potatoes was a bargain at 98 cents and a joy to feast on it while watching “I Love Lucy” on a spanking new Philco television. Comforting new varieties, including fried chicken and Salisbury steak, were added soon. Granted, the food tasted and looked somewhat mysterious under that aluminum foil. But the idea that you could combine an entrée, vegetable and starch in the same, shiny three-part container, put it in the oven, cook it in a few minutes and serve it with no dishes to wash was a great convenience.

Convenience is still the No. 1 reason behind frozen dinners, which are ready (now in the microwave) in less than five minutes, according to AFFI. And, more than ever, they’re a quality choice, due to the combination of great taste (thanks to corporate chefs and specialized R&D teams), variety (everything from Southern to Malaysian), new technology and packaging that locks in flavor and freshness — plus healthier formulations, such as low-fat, low-calorie, vegetarian, low-carb and lower sodium.

In 2005, frozen foods reached $28 billion in sales, according to Packaged Facts, the publishing division of MarketResearch.com, Rockville, Md. (www.packagedfacts.com). Growth of 2.8 percent annually over the next few years — reaching $32 billion by 2010 — is predicted. Much of this growth will come from a renewed emphasis on premium fare with homemade freshness, natural/organic ingredients and “better-for-you” entrees catering to the needs of time-crunched families.

As the definition of “family” continues to evolve, so do the choices of innovative varieties in frozen food packaging. “Lifestyle marketing” has taken the industry by storm. Meeting the frozen food needs of empty nesters, DINKS (double income, no kids) and marrieds without children at home — today’s dominant household unit -- has become crucial to success.

New ethnic flavors accounts for most of the dollar growth in frozen foods.

Good-for-you meals for two are springing up in frozen food cases sporting greater varieties of organic-based and ethnic cuisines. Resealable packaging, individual portion sizes, multi-serve and portion-controlled packaging also have been introduced to meet the specific lifestyle needs of on-the-go Americans.

“Consumers are being bombarded with fresh food choices in retail, which is a huge challenge to frozen foods,” says Don Montuori, publisher of Packaged Facts. “People want frozen foods to be quick, easy, and taste like restaurant quality as they seek to upgrade their home meals with world flavors, high nutrition and gourmet fare.”

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