In-depth coverage of frozen food categories

Greener kitchen

The Kitchen is Becoming Greener

February 8, 2018

Modern kitchens have equipment and systems, which use little energy. But in order to become certified as a “Green Kitchen” they have to fulfill additional requirements. By Dieter Mailander. It is not possible to cook climate-neutral, because almost every business action by people pollutes the environment – and of course cooking too. This has always […]


Frozen Vegetables Go Gourmet

April 20, 2017

The innovative frozen offering follows the agro-food trends and is focused on bringing gourmet diversity, particularly for the fruit, vegetable, mushroom and fresh herbs category. Monotony kills pleasure and frozen food manufacturers create recipe variations in order to sophisticate their product offering. By Xavier Pilloy, XTC World Innovation The idea is to offer a gourmet […]


Appetizers & Snacks: Snacking Is the New Meal

April 13, 2017

In Germany, snacks and snack time time are the new mealtime, as not only food consumed between meals, but also the meals themselves are becoming increasingly ‘snackified’. By Mintel Reasons for snacking between meals are manifold, and are influenced by all kinds of emotions as well as social and cultural habits. Healthier snacks are in […]


Belgium: The Market Is Growing Steadily

April 13, 2017

Frozen food in Belgium has recorded single-digit growth in all major categories between 2015-2016, with fruit and vegetables remaining the leading segment, followed by frozen processed seafood. Dan Orehov Frozen fruit and vegetables have risen 2.3% in Belgium, totaling a value of EUR303.6m last year, compared to 296.6 in 2015. Similar low single-digit growth was […]

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