Frostkrone to Showcase an Extensive Selection of Finger Food and Snacks at SIAL

The Frostkrone Food Group will be presenting a wide selection of delights in Paris from 15-19 October.

Especially for the chilled cabinets, the company group will now also be offering an interesting selection at Stand 5 A R214:

“Ready To Eat” comes to you straight off the refrigerated shelves. This range can be eaten hot or cold and boasts a huge choice of vegan and vegetarian flavours and also variations with chicken. Every type of snack is wrapped in a luscious coating, created out of delicious spices, seeds and grains.

  • Beetroot Tots: a vegetable mix made up of beetroot, potato, onion, apples, all flavoured with the slightly piquant aroma of horseradish and scrumptiously enveloped in a coating of millet, quinoa and linseeds. Vegan. Nutri-Score A.
  • Chicken Tikka Masala Coins: bursting with flavoursome breaded chicken breast, coconut, sieved tomato and rice, all wrapped in a coating of red curry, linseeds and garlic.

Breaking news: the popular Mozzarella Sticks, Chilli Cheese Nuggets and Gouda Rings from Frostkrone are now also available on the refrigerated shelves. In tried-and-tested and very well-known Frostkrone quality, these come out of the oven or the fryer after just a few minutes a wonderful golden colour and super crispy. Thanks to their long shelf life, they can be kept in the fridge for several weeks.

“We have been known and much appreciated on the international stage for a long time because of our extensive and varied ranges of deep-frozen, quickly prepared finger food and snacks. For visitors to the SIAL we will now also be showcasing our finger food and snack selections designed for the chilled cabinets. In the UK we are already well positioned in this line of business and that is our objective in other countries, too,” explains Frédéric Dervieux, CEO of the Frostkrone Food Group.

The production process of this fresh produce is carried out in Great Britain, and it also takes place in Germany at the new plant in Paderborn, a facility that boasts state-of-the-art technology. “We have increased our production capacities to such an extent that we can now reliably also turn out chilled fresh produce for the refrigerated shelves at any given time,” adds Frédéric Dervieux.

At the SIAL, Frostkrone will demonstrate how finger food and snacks can, from now on, be made in a standardised form – the same size, the same weight. So in future no whole pods have to be used for Cream Cheese Jalapeños. They will be shaped from the prepared mixture, filled and then wrapped in their coating. This process employs a technology that has been successfully used in other foodstuff preparation for years. “It allows us to develop and manufacture even more creative product ideas. We are able to use all kinds of different ingredients, fashion them in all kinds of different shapes and then fill them.” continues Frédéric Dervieux.

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