Conagra Brands Reports Four Key Trends Driving Frozen Foods in 2026

She talks with the Food For Thought podcast about four trends driving growth in the frozen foods aisle, from protein-packed meals to restaurant-inspired favorites, family-style solutions, and all-day breakfast. Burnet digs into each of these trends and also discusses the quality demands that consumers have today and how frozen foods have stepped up to the plate to deliver that quality.

Burnet:
It starts with our Demand Science organization. Demand Science is what a lot of organizations consider Consumer Insights, but what we do a little bit differently is focus on evidence-based data. So we really try and understand all the different ways that consumers are showing up in terms of what they like to eat, what they like to buy, and how they make their food.

So we use a multitude of data sets, anything from Circana, Nielsen IQ, to less traditional data sets that measure Google search, as well as in-home consumption and recipe search data. We use this to really understand what consumer pain points are and what their desires are, and that really helps us design better solutions for consumers.

This is our third annual "Future of Frozen" report. So we use this methodology to find different trends within the industry, specifically within frozen food. Conagra is the No. 1 manufacturer of frozen food in the U.S., so it’s really on us to kind of unlock these different patterns and see what consumers are looking for, get ahead of it, and take a pulse of the marketplace. The way we do this is through, as I mentioned, different data tools, things like social listening. And we’ve really unlocked this year the power of AI by being able to distill all these different data sets into actionable insights.

Key Themes and Dietary Guidelines

Hanacek:
Other than the four kind of main topics, were there any surprises on an overall scale from the report this year, especially since it’s the third one you guys have done?

Burnet:
Well, we wanted to focus this year on a couple of areas that are particularly on the minds of consumers. Right now, everybody is talking about the new Dietary Guidelines that really focus on minimal ingredients, minimal processing and whole foods. And that really is where frozen shines.

Frozen is nature’s preservative. It is the way of locking in freshness, flavors and nutrients at the point of ripeness. And frozen provides that at a more economical cost than things like buying produce and having it go bad as soon as it hits your refrigerator door. So we’re really excited about the prospect of the frozen food department with these new Dietary Guidelines because we think that the department is full of things like lean proteins that the guidelines emphasize, as well as fruits and vegetables.

Protein’s Role in Frozen Foods

Hanacek:
And that’s perfect. I was just going to say, so the new Dietary Guidelines, I think some people were surprised that protein, meats, dairy, etc., were pretty heavily boosted, if you will, or supported by the new guidelines. Talk about some of the information you found in your research about protein and frozen foods specifically.

Burnet:
That’s one thing that wasn’t too surprising, the demand for protein. That’s something that’s absolutely boomed over the last few years. Protein is one of our top trends that we feature in the Future of Frozen report.

Consumers are absolutely looking to understand what foods have the most protein, how much protein they’re supposed to get in a day, and different recipes that will feature additional protein. And frozen is one of the top destinations for high protein, with about 14% of the department featuring high-protein items. So it’s really the opportunity for people to reach their protein goals, their dietary goals, in a more convenient way.

At-Home vs. Away-From-Home Eating

Hanacek:
Okay, so let’s shift gears and talk about the dichotomy, the polar opposites of away-from-home versus at-home eating and what’s going on there.

Burnet:
Foodservice traffic continues to be pressured as people are looking to monitor their budget. Dining out is four times more expensive than the average meal from retail, and this is only going to continue to grow as restaurant prices outpace grocery prices.

So consumers are really trying to find that indulgent experience they normally get at a restaurant, but without the restaurant bill. Frozen is kind of the great opportunity here for people to indulge in their favorite meal sources, including global cuisines that are hard to recreate at home.

Connection, Family Meals and Shareable Formats

Hanacek:
The next trend that Conagra unearthed with this frozen foods report was connections, correct?

Burnet:
We’ve seen a lot of volatility in how people are eating at home, but now they’re really embracing the family meal again. About two-thirds of dinner occasions feature multiple people. Household structures are larger and more complex than ever, which drives demand for multi-serve, shareable formats like frozen pizza, casseroles and pot pies. These formats also lower the cost per serving and allow for flexibility and customization to meet different dietary needs within a household.

Breakfast’s Evolution in the Frozen Case

Hanacek:
Now let’s go from dinner to breakfast and talk about how breakfast has evolved, especially in the frozen case.

Burnet:
Breakfast is one of the main areas driving innovation growth in frozen. Sixteen percent of category volume has been driven by new items over the past three years. Protein, fiber and probiotics are emerging trends, as consumers want hot, satisfying meals that fuel them throughout the day.

We’re also seeing frozen breakfast items expand beyond the morning occasion, with lunch usage growing about 18% year over year, especially among younger consumers.

Fiber as an Emerging Trend

Hanacek:
A lot of people are saying fiber is the next protein. What are you seeing there?

Burnet:
We’re still in the early stages of fiber emerging in frozen, but it’s gaining momentum, especially as consumers focus on satiety and GLP-1-related benefits. I expect fiber to become a major trend in the near future as the frozen breakfast set continues to evolve.

Cooking Confidence and Technology

Hanacek:
Are consumers more comfortable cooking frozen foods now?

Burnet:
Absolutely. With two-thirds of homes owning air fryers, consumers can cook frozen foods in more satisfying ways. We also closely monitor online reviews and optimize cooking instructions to ensure consumers get the best experience.

Final Thoughts on the Future of Frozen

Hanacek:
Any final thoughts from the report?

Burnet:
We’re incredibly excited about the future of frozen. It aligns with how people live, eat, and balance health, convenience and household needs. As Gen Z and millennials form families, frozen continues to grow rapidly, and we see a lot of opportunity ahead.