On Fire, or Out in the Cold?

By Anonymous

Whats hot – and not – in chilled foods

Few industries change as quickly as the food industry. Blink, and you might just miss the newest ingredient trend, the hottest supermarket concept or the latest restaurant appetizer craze.

Refrigerated & Frozen Foods takes a look at what’s hot – and what’s not – in the retail categories important to refrigerated and frozen food processors. Although each channel and category has its own “stars” and “has-beens,” several broader industry trends stand out. Here’s a look at some industry trends that are on fire – and some others that are out in the cold. For example, what’s hot includes healthful options, organics, portion control, private label, catering to Hispanics, eating out and bold, adventurous flavors. What’s not are low carb, trans fats, high-salt or sugar products and bargain basement foods.

CONSTANT CRAVING FOR SNACKS, APPETIZERS, SIDE DISHES

Few of us make it through the day without indulging in a between- meals tidbit. Likewise, few of us see fit to call it a meal if the entre lacks an accompaniment such as rice, potatoes or pasta.

Although these back-up acts might not get quite as much attention as center-ofthe-plate stars, refrigerated and frozen snacks, appetizers and side dishes have infused their own unique excitement into the retail arena. And these categories continue to grow as time- pressed consumers look for quicker routes to snack and mealtime preparation.

According to data from Chicago-based Information Resources Inc. (IRI), retail sales in the frozen appetizer and snack rolls category grew 4.3 percent during the 52-week period ending April 16, 2006, reaching $852 million (excluding Wal-Mart).

“The trend we are seeing is that people are choosing to snack more,” says Bryce Ruiz, president and chief operating officer of Dinuba, Calif.-based Ruiz Foods. “Consumers are also looking for more flavorful products – honey barbecue, different and authentic spices are just examples – and the restaurant industry is driving that by the changes and offerings in products and flavors. … People love to entertain, but they want it easy so they aren’t in the kitchen and can enjoy their friends and family.”

New to Ruiz Foods’ El Monterey Mexican appetizer line is the removal of all trans fat, as well as a Chicken Quesadilla. which currently is being test marketed, says Ruiz.

Speaking of restaurant quality, the latest T.G.I. Friday’s appetizers from Pittsburgh-based H.J. Heinz promise a mix of “exotic” flavors and traditional finger foods. New to the frozen line are Nacho Potato Skins loaded with nacho cheese, beef, pork and bacon and topped with bell peppers and zesty taco seasoning; Thai- Style Chicken Egg Rolls stuffed with diced oriental chicken, delicate noodles, stir-fried vegetables, and a blend of cilantro. garlic and pineapple: and Beer Battered Onion Rings.

Pizza, too, continues to be a popular inspiration within the frozen snack arena.

“Especially important in this category is pleasing key consumer[s] – the active teen boy who’s a ‘bottomless pit’ and his mom, who struggles to satisfy his hunger during that important after- school snack time,” says lustin Conzemius, marketing manager forTotino’s Snacks of Minneapolis-based General Mills.

One of Totino’s latest offerings – Mega Pizza Rolls Snacks – is designed specifically with this demographic in mind. Available in Ultimate Pepperoni and Ultimate Combination varieties, each snack roll is twice as big as its regular Totino’s Pizza Rolls counterpart and packaged in 17-oz. bags.

Alexia Foods of Brooklyn, N.Y., also is betting on pizza’s popularity. The company recently launched two “minimally processed” Pizza Snacks varieties: Pesto Chicken with Fresh Mozzarella and Sweet Italian Sausage, Roasted Peppers & Parmesan.

In the side dish arena, IRI data indicate that retail sales of frozen potatoes, fries and hash browns fell slightly during the 52- week period ending April 16, 2006, down 0.3 percent to $846 million (excluding Wal-Mart). However, retail sales of frozen onion rings were up by an impressive 4.3 percent during this same timeframe. reaching $30 million. Moreover, refrigerated side dishes and refrigerated soups posted tremendous gains, growing 70 percent and 58 percent to reach $252 million and $109 million, respectively.

New frozen potato offerings include Ore-Ida Extra Crispy Easy Fries Golden Fries from H.J. Heinz. The singleserve boxes of microwaveable fries feature upper and lower crisping sheets and promise to cook up “deliciously crispy on the outside, light and tender on the inside.”

Additional introductions to the OreIda line are microwaveable Extra Crispy Easy Breakfast Potatoes, which also include upper and lower crisping sheets; Extra Crispy Fast Food Fries and Extra Crispy Golden Crinkles packed in 4-lb. family-sized bags; Extra Crispy Seasoned Crinkles, which promise a spicy taste; and Country Inn Creations Pepper & Onion Hash Browns.

Alexia also has been busy on the frozen potato side. The company recently launched Waffle Fries with seasoned salt; julienne Garlic Fries with olive oil and herbs; and Certified Organic Hashed Browns featuring Yukon Gold potatoes and seasoned salt.

Lisle. Ill.-based McCain Foods USA put a new spin on french fries with the introduction of its McCain Golden Crisp Sweet Potato Fries. The straightcut fries are rich in vitamins A and E. And all McCain’s retail potato offerings now are trans-fat-free.

Englewood Cliffs, N.J.-based Unilever US, too, expanded its top- selling refrigerated Shedds Country Crock side dish line. Touted as the Deluxe line, the expansion includes four varieties deemed “difficult to make yet very desirable at home” – Scalloped Potatoes, Cheddar Broccoli Rice, Loaded Mashed Potatoes and an improved Macaroni & Cheese.

New to the refrigerated side-dish line of Columbus, Ohio-based Bob Evans is a Homestyle Baked Beans product. It boasts a tangy barbecue sauce, shredded pork and bacon and comes in a 16-ounce microwaveable container.

HANDHELD ENTREES ARE GOOD TO GO

According to Packaged Facts’ new report titled “On-the-Go Eating: Consumer Mindsets, Menu Trends and Product/Packaging Innovations,” car-friendly handheld foods are increasing in popularity.

“Americans now spend more than 100 hours a year commuting to work, and these statistics represent market growth potential for convenient food products tailored for eating on the go,” says Don Montuori, acquisitions editor of the Packaged Facts division of MarketResearch .com.

Handheld entrees – whether consumed in the car. at the workplace desktop or at home – deliver utensilless convenience on the fly. Most of today’s offerings are good to go from the freezer or fridge to the microwave to the hand in under five minutes.

More mainstream brands such as those from Nestls Hand-held Foods Group in Englewood, Colo., continue to evolve. Although the group concentrated heavily this year on product development within its handheld breakfast entres, R&D experts still found time to launch three new line extensions: hot Pockets brand Supreme Pizza and Barbecue Recipe Chicken sandwiches, as well as Lean Pockets brand Three Cheese & Broccoli sandwiches.

The Hand-held Foods Group also found fierce competition this year in its own backyard – with the introduction of Lean Cuisine and Stouffer’s Corner Bistro Panini offerings from Nestle Prepared Foods Co., Solon, Ohio. The products offered in flavor-packed varieties such as Southwest-Style Chicken; Steak, Cheddar & Mushroom; and Smokey Turkey Club -boast the Revolutionary Grilling tray, which grills the bread a crispy golden brown on the outside while warming the fillings inside.

PIZZA VARIETY IS THE SLICE OF LIFE

Now that they’ve mastered the quality side of things, pizza manufacturers are marching to the tune of variety. From simple to gourmet, thin crust to deep dish, pepperoni to pineapple today’s frozen pizzas serve up slices to suit almost every personal preference. Convenient, flavorful and more economical than their foodservice counterparts, these prepared offerings have become indispensable quick meal solutions for many U.S. consumers.

Gaining ground in this $2 billion-plus category are thin crust and microwaveable varieties, notes Mark lansen, vice president of product strategy for The Schwan Food Co.’s Consumer Brands North America, Minneapolis.

Indeed, the thin-crust category is up 30.3 percent for the 52- week period ending April 1, 2006. according to New York-based ACNielsen. And microwaveable pizzas, virtually nonexistent a few years ago, comprise a $234 million category that grew 16-plus percent during that same timeframe.

In response to rising demand for thin crust options, says lansen, Schwan’s recently launched Freschetta Ultra Thin Crust pizzas in four varieties – 5-Cheese, Pepperoni, Supreme and Margherita.

Schwan’s Red Baron brand, too, added a Thin Crust pizza, which lansen says delivers a “unique balance of crust and toppings.”

Adding to the “thin-is-in” fervor is the new California Pizza Kitchen Crispy Thin Crust pizza from Northfield, Ill.-based Kraft Foods. The pizza is available in two varieties Sweet & Spicy Italian Sausage and Garlic Chicken.

And bringing thin to the microwave is Kraft’s new DiGiorno Microwave Thin Crispy Crust pizza. Offered in Cheese, Pepperoni, Grilled Chicken & Vegetable, Supreme and Fou\r-Meat renditions, the pizza serves two people and is touted as “tender on the inside and crispy on the outside.”

Also new to the microwaveable mix is Red Baron Classic Crust Microwaveable pizza, billed as a greattasting single-serve option that’s ready in only three-and-a-half minutes. Moreover, the microwaveable format “offers a perfect solution for time-starved consumers,” says lansen. The pizza comes in 4-Cheese, Pepperoni, Supreme and Sausage & Pepperoni varieties.

For consumers looking for (much) bigger options, Red Baron The Big Baron pizza fits the bill. Fifty percent larger than Red Baron Classic pizza, it comes in Pepperoni and 4-Cheese varieties.

Consumers looking for more healthful pizza options also will find plentiful options.

Schwan’s new Freschetta Hand-Tossed Style Wheat Crust pizza was the first nationally branded pizza to feature a whole wheat crust, notes Jansen. First introduced in the Minneapolis market, the pizza – in Cheese and Pepperoni varieties – soon will be available nationwide

Kraft’s response to the whole-wheat craze is DiGiorno Harvest Wheat Crust pizza in three Rising Crust and two Thin Crispy varieties, notes Williams.

To meet rising consumer demand for distinct flavors, says Williams. Kraft created the DiGiorno Rising Crust Garlic Bread pizza Savory garlic flavor is baked right into the crust.

BREAKFAST ENTREES AID WAKE-UP

They say you can’t please all of the people all of the time. So why try? In fact, one food processor is enjoying greater success by targeting different types of consumers for the packaged breakfast meal occasion

Research shows that there two distinct camps -the “savorers” and the “grabbers” – when it comes to breakfast, says Tim Smith, a senior brand manager with limmy Dean at Sara Lee Food & Beverage. Smith told Stagnito’s Refrigerated & frozen Foods Retailer (RFFR) that consumers either eat on the run or take more time for breakfast as a “springboard for the day.”

In either case, processors’ targeted new offerings need to be convenient – easy and quick to open, handle and prepare.

For its part, Sara Lee, Downers Grove, 111., believes its new Skillets line is a winner. Working alongside Smith at limmy Dean is Jim Ruehlmann, a vice president.

“With limmy Dean’s new quick and easy-to-make Breakfast Skillets, you can have one of those great Saturday or Sunday morning breakfasts during the week, even on a morning when you’ve hit the snooze button a few too many times,” he says.

Requiring only a skillet and eggs, the 20-ounce, four-serving Jimmy Dean product needs just 10 minutes to go from skillet to plate. Each of three varieties -Sausage, Ham and Southwest Style – includes prepared meat and vegetables.

Still more new items address adult tastes and nutritional concerns. To the first point, Nestl Prepared Foods’ Hand-held Foods Group. Englewood, Colo., now offers two new microwaveable hot Pockets biscuits, billed as having a “fluffy biscuit crust filled with savory meats, scrambled eggs, and cheese with sauce.” Meanwhile, the sister Lean Pockets brand now offers a Ham. Egg and Cheese pocket sandwich with 140 calories, 4 grams of fat and zero trans fats per serving.

Other new items pick up that nutritional theme. They range from Kraft Foods’ four new South Beach Diet Wraps (each with 14 grams of protein and fewer than 200 calories) to General Mills’ two new reduced-fat Pillsbury Toaster Scrambles toaster pastries (each with 25 percent less fat).

Other new breakfast products put the accent on fun and flavor. New from General Mills, Minneapolis, are Pillsbury Flavor Burst pancakes with so much added maple or chocolate flavor that consumers might forget about the syrup altogether.

Elsewhere, category leader Kellogg Co., Battle Creek, Midi., is making breakfast more fun, interactive and appealing to moms and kids alike. New Eggo Lego Homestyle waffles feature the popular toy bricks’ raised circular pegs – and sport packaging that says “Toast. Break & Build!”

MEALS, ENTREES ARE MORE THAN MEETS THE EYE

With all the attention on handheld entrees and restaurant takeout meals, refrigerated and frozen plated lor bagged I entres aren’t getting quite as much attention these days.

And that’s unfortunate because there is plenty to talk about.

New offerings are changing not only the look of this category, but also its makeup across three distinct sectors; refrigerated entrees, frozen single-serve entrees and frozen multi-serve entrees.

For the record, data from Chicagobased Information Resources Inc. (IRI) show the largest, $37 billion niche – single-serve entrees posting a 2.7 percent gain in dollar sales with flat unit volume during the 52 weeks ending April 16, 2006 Meanwhile, the $986.6 million multiserve dinner and entre category reported a 9.7 percent dollar sales increase with a 4 percent unit volume gain Last, refrigerated entrees (classified primarily as meat brands by IRI) posted a 6.2 percent gain in annual dollar sales to $731.6 million with a corresponding 4.7 percent unit volume increase.

Walking the line between retail and restaurant are two new Stouffer’s Corner Bistro offerings from Nestl Prepared Foods; Seared Beef Tips in BBQ Sauce with a side of Yukon Gold potatoes; and Bourbon Steak Tips with a side of Cheddar-Ranch mashed potatoes in addition to its panini line.

Nestl isn’t alone, however. Hitting store shelves are more restaurantinspired meals from ConAgra Foods Inc., Omaha, Neb.; the HJ. Heinz Co., Pittsburgh; and others.

Heinz officials told R&FF in January that the company recast its product development efforts around the Smart Ones line While countless other items remain in test, the company recently released four new Bistro Selections varieties Shrimp Lo Mein, Chicken Mandarin, Southwest Chicken Adobo and Chicken Enchilada Monterey.

Elsewhere, ConAgra bolstered its popular Healthy Choice line with Grilled Chicken and Roasted Red Pepper Alfredo. Creamy Dill Salmon and General Tso’s Spicy Chicken.

Did someone say Asian? New offerings in this hot market include a three-item stir-fry line (in stand-up pouches) from Simply Asia LLC. Union City, Calif.; six new Thai Thai entrees from C.P. Prodoucts, Columbia, Md.; Asian in Minutes deli entrees from Kahiki Foods Inc., Gahanna, Ohio; and an Asian Style Chicken Lettuce Wrap from Okami Foods. Sun Valley. Calif.

Still more new intriguing ethnic offerings include two African American-style items (“The Soul is in the Bowl”) from Smokey Robinson Foods Co., Los Angeles. These are Chicken & Sausage Gumbo and Down Home Pot Roast. Elsewhere. Dallas’ Veroli Foods used a recent Fancy Food Show exhibition to debut seven new frozen Italian entrees.

Besides ethnic, meanwhile, there are many more new offerings in all natural and upscale entrees.

For starters, Kellogg Company’s Morningstar Farms and Kashi Co. units have combined on a new sixitem line of Kashi all-natural frozen entrees. Offerings include Lemon Rosemary Chicken. Black Bean Mango. Chicken Pasta Pomodoro, Lime Cilantro Shrimp and Southwest Style Chicken.

Ready for even more flavor? There’s plenty to be found in upscale, multiserve meals from Grace’s Kitchen Inc., Seattle. The company’s all-natural frozen meal offerings (serving two people! include Wild Mahi Mahi Tacos, Mustard Crusted Ahi Tuna Nicoise, Brazilian Seafood Stew, Spinach-Herbed Polenta Lasagna and Spice- Rubbed Pork Loin.

Having found success after its 2005 Bertolli frozen dinner line debut, Unilever U.S., Englewood Cliffs, N.J., recently expanded the line of frozen dinners for two. Packaged in stand-up pouches are four new restaurant-style varieties, including Chicken alia Vodka & Farfalle, Spicy Shrimp Fra Diavolo & Penne, Meatballs Pomodoro & Penne and Chicken Florentine & Farfalle.

After its own Banquet Crock-Pot Classics rang up $71 million in first-year sales (making it a “New Product Pacesetter,” according to IRI), ConAgra also remains busy in the multi-serve category. The biggest news: six new Marie Callender’s Crock-Pot Meals & Soups. Meal varieties are Old-Fashioned Beef & Vegetables, Chunky-Style Chicken and Dumplings, Chunky Chicken and Noodles, and Harvest Turkey & Vegetables The products promise 60 ounces or more of food and carry a suggested retail price of $7.99.

VEGGIE GETS EDGY

Thanks to heavy doses of R&D and product innovation, many meatless offerings are now as tasty as their meat-containing counterparts. Moreover, some of these products are on the cutting edge of flavor trends.

“Consumers are continuing to seek more great-tasting, healthy options,” contends Christine Hade, marketing director for the MorningStar Farms brand of Battle Creek, Mich.-based Kellogg Co. “They are looking for ways to add more meatless or vegetarian items to their diet, and they are responding to new products and flavors.”

New to the MorningStar Farms frozen line-up are Chik’n and Steak Strips Meal Starters, which offer quick, simple meal solutions, says Hade. The strips, made with a blend of soy concentrate, wheat gluten, spices and more, can be used to replace chicken or beef in fajitas, skillet dishes and other popular meals.

For a light meal or a snack that’s also a good source of protein, new MorningStar Farms Veggie Bites fit the bill. According to Hade, the bitesized frozen offerings are crunchy on the outside and contain delicious fillings such as Broccoii/Cheddar or Spinach/ Artichoke on the inside.

Also filling in for a main dish meat staple are new Gourmet Meatless Sausages from El Burrito Foods of City of Industry. Calif. Available in Kielbasa. Sun-Dried Tomato & Basil. Chicken Chipotle (Santa Fe); and Apple Cranberry varieties, the products are made with the Solae brand of soy protein and promise a superior taste and a meat-like texture.

Veterans in the meatless arena such as Santa Rosa, Calif.-based Amy’s Kitchen Inc. continue to introduce line extensions that meet up-and-coming trends. For Amy’s, the most recent trend is lower sodium. New Li\ght in Sodium frozen entrees featuring 50 percent less sodium include Vegetable Lasagna, a Black Bean & Vegetable Enchilada, a Brown Rice & Vegetables Bowl and a Veggie Loaf Whole Meal.

‘PLAIN’ PREPARED SEAFOOD GETS SPICED UP

Once synonymous with uninspiring breaded fish sticks and fillets, the retail seafood category continues to undergo a makeover of impressive proportions. Product developers have given this former plain lane sector the glamour treatment, with a host of flavortul, often restaurantquality product introductions.

Lynn Girouard, president of Morey’s Specialty Processing, Golden Valley, Minn., notes the availability of many more value-added products with crustings, marinades and sauces.

“Flavors are centered on Latin American cuisine such as lerk, citrus, chipotle, to name a few,” says Girouard. “[They! tend to be a bit more upscale. ... Salmon, tilapia and shrimp - the top- selling seafood items - are the major species."

Elsewhere, High Liner Foods of Canada recently launched the Captain's Cut line of frozen restaurant-quality" seafood. Offered in Salmon Lemon Dill, Salmon Teriyaki, Lemon Pepper Tilapia and Shrimp Scampi with Roasted Garlic varieties, the line is packaged in overboxed microwaveable pouches.

Speaking of frozen shrimp, experts say the category is now at a billion dollars and growing

To respond to consumer demand for great-tasting shrimp that's easy to prepare at home. Gorton's launched the frozen Shrimp Temptations line, says Zach Soolman, senior marketing manager for Gorton's/BlueWater, Gloucester, Mass. Designed to cook on the stovetop in IO minutes, the products are individually coated in a creamy sauce and available in Scampi and Lemon Butter renditions. Moreover, a new variety - lumbo Butterfly Shrimp - features a crunchy, golden breading and can be oven baked or deep fried.

Rich-SeaPak counts a number of frozen shrimp offerings among its latest launches. NewTempura Shrimp are light and crispy right out of the oven, says Bryan laynes, director of marketing for St. Simons Island-based Kich-SeaPak Corp, and packaged with a sweet and spicy Asian orange dipping sauce. Large SeaPak Wrapped Shrimp are treated to a garlic marinade before they are wrapped in a phyllo-style dough and packaged with the Asian orange sauce. They are designed to meet consumer demand for ethnic foods that can be enjoyed at home, he adds.

BAKERY FOODS ARE DOLLED UP, DOWNSIZED

A closer look at the bread segment reveals that the whole-grain trend has not influenced the refrigerated and frozen side to the same extent as it has the shelf-stable arena.

In fact, frozen whole-grain wheat bread and toast are "struggling to gain traction," notes Ray Peuler, senior vice president of sales for Grand Rapids, Mich.-based Cole's Quality Foods.

Trends on the frozen bread side include "upscale, artisan-style products, fewer biscuits, [and] more rolls and small loaves,” notes lack Acree, national sales manager for Brooklyn, N.Y-based Alexia Foods.

On the upscale side, Alexia Foods launched a line of Artisan Breads that go from freezer to table in just eight minutes. Varieties include Ciabatta Italian-Style Rolls with Rosemary & Olive oil, Three-Cheese Foccacia with Asiago, Parmesan & Romano, Buttery Garlic Baguette, Classic French Rolls, and even a whole-grain item – Hearty Whole Grain Rolls with Flaxseed.

Even Wal-Mart of Bentonville, Ark., is jumping onto the artisan bread bandwagon. Its new Sam’s Choice Hearth-Baked Ciabatta Bread loaves come in Rosemary & Olive oil and 3-Cheese Bruschetta varieties.

Minneapolis-based General Mills rolled out its Pillsbury Microwave Buttermilk Biscuits, Butter Tastin’ Biscuits and Soft White Dinner Rolls nationwide this past summer, following a successful regional launch The products go directly from freezer to microwave, and are ready to serve in just 25 seconds, They come in resealable bags for easy portion control.

Also geared toward portion control are new Pillsbury Oven-Baked Frozen Mini Loaves, sized for two to share. Packaged two to a 13.1 – oz. package, the products bake from frozen in under 20 minutes.

Cole’s Quality Foods added some excitement to the frozen garlic bread section of the freezercase with the introduction of its Cole’s Cheesesticks earlier this year The microwavable, mozzarella-filled garlic bread sticks come in a resealable bag packaged within a cardboard box.

As for refrigerated bread dough, both the biscuit and bread/roll/ bun categories experienced a steady decline in sales between 2000 and 2005, according to “Refrigerated and Frozen Dough – U.S. 2005,” a report published byMinte! International Group Limited, Chicago. However, the picture is beginning to look a little brighter, says the report, as consumers add bread back to their meals following the recent low-carb mania, and seek out convenient options.

FULL STEAM AHEAD FOR FROZEN VEGETABLES

Steam You can use it to make value-added coffee drinks … but how about value-added cauliflower?

You bet And if you see steam rising from the freezercase. it’s because there’s been a new product revolution there since last summer In fact, the retail shelf looks quite different, thanks to a bumper crop of new steamed items – and other offerings – from such companies as Birds Eye Foods Inc., Rochester, N.Y., General Mills Inc. (Green Giant). Minneapolis, and VIP Foods, Tulsa, OkIa.

“Steaming has long been thought of as the gold standard for vegetable preparation because of its inherent health benefits,” notes Josh Weinstein, senior product manager for Birds Eye’s Steamfresh product.

After studying similar product technologies abroad, Birds Eye developed its own bag. which becomes a steaming vessel while in the microwave. It works as the microwave causes steam to build up in the bag. A patented vent then releases and circulates the steam evenly throughout the bag. The result? Vegetables that are brighter, healthier and more flavorful.

After testing the product last year, Birds Eye went national this spring with nine varieties of Steamfresh products. For that matter, consumers also will find competitive offerings (including organics) from Green Giant (Simply Steaml, VIP (SteamWorks) and retail private label brands (H. E. B Steamables).

Yet this is only where the news starts. Looking to heat up sales in a flat category, these and other processors have been busy on other new product fronts.

Last November saw Birds Eye introduce a six-item “chef-inspired” Herb Garden Collection featuring premium vegetables and herb seasonings, Varieties include Baby GoIdS-White Corn with Thyme, Petite Peas & Mushrooms with Chives, Baby Red Potatoes with Rosemary, and Baby Broccoli & Cauliflower Florets with Chives. An 8.5-ounce package includes microwaveable vegetables and a fresh herb and sauce packet for individual seasoning.

Broccoli Florets are one of five new Green Giant Select premium vegetables due out this summer (IuIy) in larger stand-up bags. Looking to make “everyday meal occasions” more convenient, General Mills has packaged some of most popular offerings (with no saucel in 22- to 24-ounce bags. Other varieties include LeSueur Peas, White Shoepeg Corn. Sugar Snap Peas and Whole Green Beans.

Looking at a quick lunch or snack occasion, Green Giant also will debut new lust for One! single-serve microwaveable vegetables with sauce. A 17-ounce package carries a suggested retail of S3.79. Varieties include Broccoli & Cheese Sauce and Niblets Corn & Butter Sauce

Still more flavorful offerings are coming out of Canada. From Montreal, Europe’s Best Inc. has been expanding distribution of namesake brand of frozen fruit and vegetables into the United States. Vegetable offerings (in stand-up bags) include a Romanesco blend, Baby Corn, a Zen Garden blend, Beans, Carrots and Asparagus. Zen Garden includes snow peas, yellow carrots, orange carrots, water chestnuts, red pepper, baby corn and bean sprouts.

“You need to recreate the enthusiasm that consumers discover when they go to fancy restaurants. And that’s been our mission,” says Europe’s Best President and CEO George Kyres. ‘We’ve come out with great products that really replicate what’s going on in great restaurants across the country. … and we’ve replicated that type of quality and variety mixed into frozen.”

FRESH CUT SALADS KEEP IT FRESH

If you want to succeed in cut salads and produce, you’ve got to keep it fresh That is to say – processors need a constant stream of new products and improvements to keep the market vibrant.

And the market is growing, according to supermarket tracker, Information Resources Inc. (IRI). Excluding Wal-Mart, IRI data show the S2.7 billion fresh-cut salad category posting a 59 percent gain in dollar sales with a 0.9 increase in unit volume during a 52-week period ending April 16.

Although it’s a giant in the category, Fresh Express Inc., Salinas, Calif., has been taking baby steps, so to speak, with three new baby-leaf offerings. Varieties include Spicy Spinach, Sweet Baby Greens and a Veggie Spring Mix.

Dole Food Company Inc., Westlake Village, Calif. has been active with additions to both its lettuce blends (Hearts Delight, Spring Gardens), as well as bagged kits, which feature lettuce, dressing and specialty toppings. Among new offerings here are Bacon Lettuce Toss, Fail Harvest (featuring Apple Cider Dijon dressing) and an Asian Crunch (with Sesame Ginger dressing!

Raising the bar a little more. Dole recently introduced four Dole Fresh Makes Veggie Pasta Salad Kits including pre-washed, pre-cut vegetables, dressing and ready-tocook pasta. Varieties include Broccoli Ranch with corkscrew pasta, Garden Vegetable with bowtie pasta, Italian Herb with penne pasta and Cheddar Bacon Ranch with shell pasta.

Still more new offerings give the category even broader appeal. Working in partnership with celebrity chef Emeri! Lagassse. Pride of San luan. San luan Bautista. Calif., added two organic varieties to the Emeril’s Gourmet P\roduce line. Those varieties are Organic Spring Mix and Organic Baby Spinach

Ready Pac Produce, lnc, Irwindale. Calif, addresses yet another trend – steam-cooked vegetables. Building on special microwave (self- venting) bag technology. Ready-Pac first introduced microwaveable Spinach and Leafy Greens. Then the company came back this May with three new “fast ‘n fresh” vegetables.

Designed especially for produce, the product’s bag steams vegetables – over the course of five minutes in their own juices, The bag comes with vents, meaning consumers don’t need to open or pierce the package beforehand. New 12-ounce varieties include green beans, green beans and carrots, and a harvest blend of carrots, broccoli and peas.

PREPARED FRUIT GETS EXTREME MAKEOVER

Boring. Unispired. Slim pickings. Not too long ago, these words aptly described the prepared fruit category.

Not anymore. Try colorful. Ewtic. And don’t forget convenient

Thanks to a flurry of new products from companies such as Westlake Village, Calif.-based Dole Food Co. and Europe’s Best Inc. of Montreal, Quebec, Canada, retail sales (excluding Wal-Mart) within the frozen fruit category rose more than 300 percent for the 52-week period ending April 16, 2006, according to data from Chicago- based Information Resources Inc.

Consumers’ fondness for smoothies – and heightened interest in health and wellness – are driving this growth, says George Kyres. president and CEO of Europe’s Best

The Europe’s Best frozen fruit line now boasts 11 varieties of single fruits and fruit mixes packaged in bright, resealable pouches, says Kyres. The latest launches include Sunburst Mango, Tropical Blend and Summer Fruit Salad varieties.

Dole also has been super busy on the fruit side of things. The company launched an 1 l-item line of bagged Fresh Frozen Fruits in varieties such as Dark Sweet Cherries, Pineapple Chunks and Mixed Berries. Included on each bag is a variety-specific nutrition message developed by the Dole Nutrition Institute Dole also provides several recipe suggestions for each of the varieties on its Web site.

Safeway Inc. of Pleasanton. Calif., is bringing organic into the frozen fruit arena with its new line of O Organics bagged products. Varieties include Mango, Wild Blueberries, Whole Strawberries and Raspberries.

Consumers seeking a frosty treat that delivers a full serving of fruit will be thrilled with new Dole Fruit Flurry treats. The company’s latest freezercase introduction, packaged in singleserve cups, serve up a sorbet-like texture and come in Strawberry, Pineapple and Pineapple-Mango varieties.

On the refrigerated side. Chiquita Processed Fruit Ingredients of Cincinnati introduced Chiquita Fresh Cut Fruit, which uses the company’s Flavor Savor system to lock in freshness without preservatives. Fruit varieties such as strawberries and pineapple are packaged in plastic tubs.

Also new from Chiquita are Chiquita Bites – crisp Sweet Red or Tart Green Apples packaged in either a 2.4-oz. Snack Pack or a Go Pack containing five 2.4-oz. bags. A 2.5-lb. party pack also is offered.

Del Monte Foods, San Francisco. added varieties to its refrigerated single-serve Fruit Naturals Fruit Cup line. The latest offerings include Citrus Salad. Cherry Mixed Fruit and Mandarin Oranges.

Copyright Stagnito Publishing Dec 2006

(c) 2006 National Provisioner. Provided by ProQuest Information and Learning. All rights Reserved.