With product positioning being the key to organic growth in the IQF products landscape, manufacturers are focusing on commercializing high-quality and differentiated offerings. Consumer preference for healthier alternatives is resulting in a shift to frozen products and manufacturers are trying to keep pace with the ever-evolving consumption dynamics.
By Monalisa Rath, market research writer, Future Market Insights.
Over the years, the food industry has undergone a sea change alongside the evolution of dietary preferences and consumer propensities. This, in turn, also implies that healthy and nutrient-dense foods are more important than ever as consumers value quality over anything else. The paradigm shift to frozen foods stems from the consumers’ appetite for ‘on-the-go’ foods offering the desired nutritional boost amidst their daily hustle and bustle. Frozen foods are perfectly positioned to serve a myriad of consumer needs and offer a perfect mix of convenience, health & freshness, and taste.
Modern consumers are showing greater confidence in frozen foods, which is a distant move away from a time when only ‘natural’ and ‘organic’ were synonymous with ‘healthy’. Given positive incomes, consumers are on the lookout for frozen foods offering valuable indulgence with unmatched convenience. While consumers perceive frozen foods to be healthy, frozen food brands shouldn’t overlook the importance of offering a harmonious blend of taste and nutrition retention.
The Future of Food Processing & Preservation
Alongside an ever-evolving assortment of frozen foods taking over the market shelves, experimentation with freezing is resulting into influx of new technologies with promising results in the food processing space. One of such techniques is the individually quick frozen (IQF) process, wherein food items don’t stick together as they are individually sent to the blast chillers for freezing. IQF leaves no room for product deformation and ensures high quality retention, which makes it a superior process, swiftly invading the food processing landscape. Moreover, IQF is emerging as an ideal procedure of food preservation for long-distance exports of fruits and vegetables, wherein it would help in effective retention of the products’ nutritional values.
A wide-range of cooked and pre-cooked IQF products are changing the ingrained norms of the food industry space. Food establishments seek different types of cooked & pre-cooked IQF products that are easy to handle, which in turn will help them focus on other stages of the production framework.
Moreover, cooked and pre-cooked IQF products save eateries from bearing the cost of expensive and bulky cooking machinery and also play a vital role in saving some factory space. The maturation of fast- food industry with new healthy & nutritious additions is underway, creating untapped potential for manufacturers of IQF products.
A new trend in the health & wellness space i.e. transition from the ‘free-from’ products to nourishing foods made of high-quality ingredients, resulting in adoption of IQF products for curation of relishing dishes. Multiple fast-food chains across the EU countries, including Germany, France, United Kingdom, Spain, and Italy, are resorting to IQF products, such as vegetables, pastas, noodles, and sauces, for delivering value to their customers.
You can read the entire article in the March-April 2019 print issue of Frozen Food Europe.