The global frozen food market reached a value of USD503.75bn in 2024 and is expected to grow to USD712.76bn by 2030 at a CAGR of 6.0% between 2025 and 2030, reflecting increasing global demand for shelf‑stable and convenience foods, according to Grand View Research.
Frozen foods obviously offer an appealing blend of convenience, shelf‑life and ease of use — characteristics that suit both retail shoppers and large‑scale foodservice operators.
As per Grand View Research, in 2024, North America led the global frozen‑food market, capturing the largest regional revenue share at 37.6%. The US remains the dominant national market within this region. At product‑level, frozen desserts proved the largest single sub‑segment globally in 2024, accounting for 23.1% of total frozen‑food revenues — a sign of how strongly indulgence and convenience are shaping consumption habits worldwide.
From a production‑technology angle, the “blast freezing” method (designed for rapid freezing of large volumes) led all freezing‑technology segments in 2024, holding 53.2% of market share. This underscores the importance of efficient freezing methods for preserving quality, enabling large‑scale production, and meeting high-volume demand in retail and foodservice alike.
Distribution‑channel data from Grand View Research shows that the foodservice channel (restaurants, hotels, catering, institutional kitchens, etc.) represented the dominant share of frozen‑food revenues in 2024, capturing 70.1% of the total. This shows how essential frozen ingredients and meals have become for professional kitchens and large‑scale food providers.
Market Innovation
Birds Eye is extending its UK frozen potato portfolio with Crispy Wedges, a skin-off, un-spiced and gluten-free format positioned for consumers who prefer to season at home. The launch follows the brand’s 2024 entry into chips with Crispy Chips. The move builds on momentum from Birds Eye’s chips line. According to The Grocer, citing NIQ, the Birds Eye Chips range is worth GBP11.8m and has become the second-largest frozen chip brand since its July 2024 debut. The same report points to renewed interest in wedges specifically, with the sub-category up 2% in value (+GBP826k) and featuring in seven million more meal occasions than a year earlier.
Aviko Introduces Plant-Based Gratin
Aviko has entered the growing plant-based food market with the launch of its new One-for-all Gratin, a dairy-free, vegan alternative designed to deliver the same creamy texture and flavor associated with traditional gratins.
The product also meets lactose-free and gluten-free dietary requirements, making it accessible to a wide range of consumers. The One-for-all Gratin aims to streamline food preparation in professional kitchens by eliminating the need to produce multiple gratin variants for different dietary preferences.
“Instead of preparing several gratin variations for different target groups, the cook can simply prepare one for everyone,” an Aviko spokesperson said, highlighting the product’s operational benefits. In developing the gratin, Aviko placed particular emphasis on replicating the taste and creaminess of classic gratin dishes to satisfy both vegan and non-vegan diners.
This effort was recognized by the International Taste Institute in Brussels, which awarded the new product the Superior Taste Award. In a direct comparison test against Aviko’s traditional Gratin Cream & Cheese, the One-for-all Gratin earned an excellent two-star rating, slightly outperforming the original in terms of taste.
Aviko’s launch reflects broader trends in the foodservice sector, where operators increasingly seek versatile, plant-based options that do not compromise on flavor or guest satisfaction. The One-for-all Gratin is poised to meet this demand, offering chefs a single, inclusive solution for diverse menus while maintaining the rich, indulgent qualities consumers expect from gratin dishes.
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