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 variation of a recipe, more premium than the standard product, at an affordable price. Thus, there is an assortment of mashed potatoes enhanced by hazelnuts, garlic fries cooked in duck fat, or even one combining several varieties of the same vegetable: a duo of red and yellow carrot sticks, or green beans mixed with butter beans. This gourmet touch may also be the use of cheese, which adds an additional texture to the product, like a fondant potato mini-rösti recipe with emmental spotted on the French market.
Varying the format is another lever commonly used by manufacturers in order to provide diversity in the supply of frozen fruits, vegetables and mushrooms. By offering vegetables in a different form, the consumer is invited to discover and to get used to new ways of consuming, and, inherently, the frequency of product consumption is increased. The churro form is often used as it is associated with a gourmet imaginary: we thus find potato, broccoli or sweet potato churros. Rösti is a common form and brings both practicality and appetite for vegetables. We also find them often associated ...