Changes in consumption patterns in France that are related to health, attention paid to ingredients, and sourcing that is local or seasonal are slowing down. New routines are being created, and as a result, the offer has developed to accommodate these changes.
According to a study published by SIAL, the forward pace of change towards environmental concerns is maintained (buying in bulk, reducing plastic, and boycotting brands involved in environmental controversies). Europe is the primary driver of the rise in consumer interest in ethics (almost one innovation out of ten in 2021), followed by Latin America. Note that France is the country in Europe with the highest percentage of ethical expression (12.3% of the innovative offer), which can be attributed to the levers of “ecology” and “solidarity,” both of which have seen minor increases.
When it comes to overall sales, the British Frozen Food Federation (BFFF) estimates that retail sales of frozen food in the United Kingdom increased by GBP872m to more than GBP7bn in the year 2020. This represents an increase of more than 14%. Germany was the most important market in Europe for frozen food in the year 2020, with an expected market share of 19%, equivalent to a market value of EUR12bn. The United Kingdom market came in second, with a market share of 17%. The market for frozen food in France is the third most important in all of Europe, and France’s share of that market is 13%.
French Consumers Want “Cleaner” Foods
Taste France reports that consumers are devoting less and less time to the preparation of their own meals. Now, not only can you get meat, ice cream, and apple pie in the frozen food section of stores, but you can also find foie gras, smoked salmon, and even fruit salad in this section. The introduction of organic goods, the demand for which is skyrocketing at an astounding rate of +30% annually, was a significant driver of the market’s expansion.
Manufacturers in France are now producing frozen pizzas that are made entirely with organic ingredients. Certifications such as Nutriscore and marks like MSC for sustainable fishing are being obtained by these companies to satisfy the demands of consumers for transparency. Products that do not include any artificial flavors or preservatives are met with enthusiastic support from customers. Therefore, businesses are capitalizing on cold’s inherent potential for preservation, which enables them to do away with those artificial components and provide customers with products that are more natural. In the not-too-distant future, the amount of time required to reheat frozen foods will be even shorter than it is today.
According to Taste France, the food sector is working on developing new products, including lettuce, strawberries, and even cocktails that can be stored in the freezer. The sector dealing with gourmet foods has been paying very close attention. And finally, the means of making sales will continue to develop. On university grounds and in workplaces, people will soon be able to purchase frozen foods from vending machines. Additionally, there will be an increase in the number of conventional points of sale that are fitted with freezers that are more environmentally friendly.
To read the entire article, please access your complimentary e-copy of Frozen Food Europe September-October, 2022 issue here.