> the magazineforfrozen foodindustry THE CATEGORY THAT NEVER

Frozen FoodConvenienceMarket GOES OUTOF STYLE

THE UPPER Ready toBake CRUST

> >

Burgers, Grilled&Party Products IS TAKING OVER PLANT-BASED

HEALTHIER APPROACH > LEANING TOWARDS A

Quick ServiceRestaurants

November/December 2020 - volume 32 issue 6

Content

REGULARS

06 COMMENT COVID-19 Knocked the Foodservice Sector Down

07 NEWS News from Around the World

54 FAIR PREVIEW – GULFOOD DUBAI 2021 The First International F&B Event to Kick-Start 2021

56 PRODUCT UPDATES Latest Innovations within the Industry NOVEMBER - DECEMBER 2020 VOLUME 32 ISSUE 6

FEATURES

10 FROZEN FOOD 32 TECHNOLOGY – FREEZING CONVENIENCE AND CHILLING EQUIPMENT MARKET Equipment That Locks In The Nutrients The Category that Never Goes Out of Style 38 CATERING AND FOODSERVICE Hope on the Horizon

42 QUICK SERVICE 16 READY RESTAURANTS TO BAKE Leaning Towards A AND PRE-BAKED Healthier Approach FOODS The Upper Crust

46 NUTRITION AND INGREDIENTS 22 BURGERS, Start Cleaning GRILLED Your Labels & PARTY PRODUCTS Plant-based Is 48 FROZEN

Taking Over FOOD IN

SCANDINAVIA

Ready Meals and 28 FOOD Ice Cream Are the MANAGEMENT Main Drivers

SYSTEMS What About Big Data in the Out-of- 50 RETAIL MARKET Home Market? Adapting to Business Disruptions

4 November/December 2020

Comment By Dan Orehov, Managing Editor Managing Editor: DAN OREHOV [email protected]

Advertising Sales Manager: ALEXANDRU JINGA [email protected]

Web & Digital Editor: BOGDAN ANGHELUTA [email protected]

Production Manager: COVID-19 MARIAN CILIBEANU [email protected]

KNOCKED THE Circulation Manager: SIMONA DUMITRESCU [email protected] FOODSERVICE

Worldwide contributors: EUROMONITOR INTERNATIONAL SECTOR DOWN LEATHERHEAD FOOD RESEARCH MINTEL GROUP LTD he latest research from Mintel, the expert in what consumers want and JONATHAN THOMAS why, shows that after several years of growth, the foodservice industry MARKETS AND MARKETS is expected to decline by up to 30% from 2019-2020, following IGD nationwide dine-in bans/restrictions, restaurant closures, job losses, and DIETER MAILÄNDER (Germany) lowered consumer confidence. ANN MARIE FOLEY (Ireland) TLooking ahead though, Mintel predicts total market sales to rebound to pre- Printing: pandemic levels by 2023, with limited-service restaurants (LSRs) including fast food Sothis and fast casual restaurants, bouncing back more quickly and representing a notably larger share of the market. Published by: While sales declines will be felt across While sales declines Trade Media Solutions both LSRs and full-service restaurants will be felt across (FSRs), the majority of these declines will ” both LSRs and full- be driven by the FSR segment which has Executive Director: been hit the hardest by pandemic-related service restaurants RALUCA MIHAELA CANESCU closures and restrictions. During 2020, (FSRs), the majority of [email protected] FSRs are predicted to see a 39-42% these declines will be Managing Director: decline by, while LSRs are expected to driven by the FSR NICOLETA MARASESCU [email protected] decline 13-18%. According to Mintel, two segment which has been in five consumers (40%) are looking hit the hardest by forward to going to a restaurant once pandemic-related Publishing office: social distancing measures are relaxed, closures and restrictions. 1 G-ral. David Praporgescu St., however, there is still concern about doing 2nd floor, sector 2, Bucharest, so. Consumers will demand operators continue to take safety and sanitation Romania seriously, as 42% of diners want to hear about these issues from restaurants. Tel./fax: +40 21 315 90 31 E-mail: [email protected] Meanwhile, value will be top of mind for thrifty diners, as 68% of US diners say that Web: www.frozenfoodeurope.com they are constantly searching for good restaurant deals.

Even before the pandemic, a sizable percentage (22%) of consumers were Distribution: Frozen Food Europe is a interested in the so-called “ghost restaurants” — restaurants without a physical dine-in bi-monthly controlled circulation magazine, mailed to major frozen food location — and now these concepts have even greater relevance. Curbside pickup buyers who operate in the retail, and walk-up windows are also well positioned to alleviate food safety and foodservice, catering and private label areas, and also major further processing contamination concerns. Almost four in 10 (37%) fast-food diners are interested in buyers and institutional buyers around walk-up windows at fast food restaurants and over a quarter (27%) of fast-food Europe. No part of this publication may be reproduced or transmitted in any diners are interested in a secure pickup cubby for their food (where they type a form or by any means, electronic or code, then grab food and go). mechanical, including photocopy, recording or any information, storage or How seriously has your business as a foodservice supplier been affected? Feel free to retrieval system, without the publisher’s write your thoughts at [email protected]. written permission.

ISSN 1473-3382 Enjoy your holidays and let’s hope for a better 2021! n

6 November/December 2020 News

GERMANY Germany MESSE DÜSSELDORF FI EUROPE CONNECT STARTS CANCELS INTERPACK SUCCESSFULLY Messe Düsseldorf The Fi Europe CONNECT platform is has decided to seeing intense activity, as more than cancel both 8,500 active participants have already interpack and taken part in the virtual event. The components 2021, agenda featured topics like scheduled to take “Regulatory”, “Taste & Texture”, and place from February “Sustainability”. According to organizer 25 to March 3, due Informa Markets, more than 300 to restrictions exhibitors are already showcasing their related to the new products to attendees, who also COVID-19 pandemic. The decision Düsseldorf said. “On November 25, have access to insightful live and on- was taken in agreement with Messe the Federal Government and the demand content sessions until Düsseldorf’s partners in associations German states decided to implement December 4. So far, over 10,000 and the industry, and with the trade stricter measures in Germany, and to meeting requests were recorded. fair advisory committee. possibly even extend these measures US “We have done everything we can to into the new year. This, unfortunately, do justice to interpack’s tremendous does not give cause for hope that the FROZEN POTATO importance for the processing and situation will improve significantly IMPORTS UP BY 20% packaging industry, even during this over the course of the coming For the first quarter of the July 2020 pandemic — above all because we months. This will affect all Messe — July 2021 marketing year, US have received encouragement from Düsseldorf events in the first quarter. frozen potato imports were up by the industry in support of a face-to- We are now focussing on the next 20%, according to farmers’ marketing face event and have a hygiene edition of interpack, which will take association Potatoes USA. They add concept that has been tried and place in May 2023 according to plan, the total potato imports has seen a tested in practice in place to protect and which we will supplement with 19% increase, including a 28% everyone involved. Ultimately, extended online offers.” increase in fresh potato imports however, feedback from our Messe Düsseldorf had offered from Canada, which were mainly for exhibitors has shown that the registered exhibitors special the retail market on the US East uncertainty is too great, and we are conditions for their participation and Coast. The frozen potato imports thus unable to host an interpack at the same time granted them an were also mostly from Canada, event that would meet the standards extraordinary right of termination for though the imports of frozen of a leading international trade fair,” those companies that were unable or potatoes from Europe also rose. Wolfram N. Diener, CEO of Messe unwilling to take part.

www.frozenfoodeurope.com 7 News

The Netherlands SINGAPORE PLMA’S “WORLD EAT JUST INC RECEIVES OF PRIVATE LABEL” DEBUTS ONLINE APPROVAL FOR CULTURED Under the theme of “Life is Good in MEAT Private Label,” PLMA’s Online “World of Private Label” International Trade Show Eat Just, Inc. has is the largest virtual trade event of its announced that its kind. From December 1 to 4, PLMA cultured chicken has showed a series of dedicated, category- been approved for specific trade shows, wherein buyers and sale in Singapore as suppliers meet and do business across a an ingredient in singular, secure and proprietary PLMA chicken bites. The digital platform. Earlier this year, PLMA company has had taken the decision to postpone the developed other event from May to December and cultured chicken formats that will be production runs in 1,200-liter switch to an online format. an extension to this product line, bioreactors. No antibiotics are used in according to a press statement. The this proprietary process. Safety and Germany first-in-the-world regulatory allowance quality validations demonstrated that of real, high-quality meat created harvested cultured chicken met the INTERNORGA directly from animal cells for safe standards of poultry meat, with IS CANCELED human consumption paves the way extremely low and significantly Rapidly increasing coronavirus for a forthcoming small-scale cleaner microbiological content than infection numbers and a second commercial launch in Singapore of conventional chicken. The analysis lockdown are causing major Eat Just’s new GOOD Meat brand, also demonstrated that cultured destabilization to the catering details for which will be disclosed at a chicken contains a high protein industry and events sector for the later date. This breakthrough for the content, diversified amino acid second time in just a few months. global food industry builds on composition, high relative content in The unpredictable nature of future Singapore’s reputation as a world healthy monounsaturated fats and is a developments makes professional, leader in business, technology and rich source of minerals. reliable planning of a physical trade culinary innovation and underscores “Working in partnership with the show impossible. Hamburg Messe the country’s dedication to broader agriculture sector and und Congress GmbH decided to enterprising solutions that advance forward-thinking policymakers, cancel the physical INTERNORGA environmental stewardship, the companies like ours can help meet 2021 event, which was due to take announcement reads. Eat Just has the increased demand for animal place in the Hamburg exhibition demonstrated a consistent protein as our population climbs to halls from March 12 to 16. manufacturing process of their 9.7 billion by 2050,” Josh Tetrick, cultured chicken by running over 20 co-founder and CEO of Eat Just said.

US Poland MCDONALD’S TO LINEAGE ENTERS LAUNCH PLANT- POLISH MARKET BASED BURGERS Lineage Logistics Holdings, a alternatives. McDonald’s will now temperature-controlled industrial follow rivals such as Burger King and REIT and logistics solutions provider, KFC that have already launched announced the acquisition of alternative meat lines. McDonald’s Pago Sp. z o.o., leading warehousing, previously partnered with Beyond distribution, and transport logistics Meat to create a plant-based burger provider in Poland. As such, Bay Foodservice giant McDonald’s has that was tested in Canada. The trial Grove Capital-controlled Lineage confirmed it is set to launch a new halted in April, with no plans of enters the Polish logistics market. line of plant-based burgers next year. continuing the test. Ian Borden, The financial terms of the transactions In a recent investor update, the president of McDonald’s (MCD) were not disclosed. The combined company said it would test its new International said the range could be company will feature over 1.9 billion McPlant burger in key markets next expanded to include plant-based cubic feet of temperature-controlled year, as it looks to respond to chicken and breakfast sandwiches capacity across more than 330 growing customer demand for meat as well. facilities in 15 countries.

8 November/December 2020 GERMANY UK FRUIT LOGISTICA OOPS! OPENS FROZEN SHOWCASES NEW CONCEPT FOODS SUPERMARKET A new frozen foods supermarket has launched its first two stores in Preston Exhibitors from all areas of and Bolton, with plans for another 30 the value chain, from fresh units in the UK. Oops has opened produce to packaging, shops aiming to bring a new focus to logistics, seeds, and fertilizer, the industry by selling surplus foods to machinery and technology, that would otherwise go to landfill greenhouse technology, and when it is still edible, according to cultivation devices can now local media outlets. “We have to stop register for the Fruit Logistica sending perfectly good food to waste Special Edition. The first simply because it has an imperfection registration phase until 20 on the packaging or there has been November 2020 was an error in the manufacturing process reserved for pre-registered now register. “We are excited to be and it no longer complies with Fruit Logistica exhibitors. 400 able to invite more exhibitors to take retailer’s specifications. Oops provides companies from 40 countries have part at the Fruit Logistica Special another option for manufacturers and already signed up, including renowned Edition 2021 in Berlin in May,” Madlen retailers to stop their food waste from companies like KÖLLA, Port Miserius, senior product manager said. going to landfill and help feed more International, Rijk Zwaan, Hamburg The event will be supplemented by people in crisis in our communities. Süd, and Kronen. Exhibitors who newly developed content. There will Every item we buy, we give a new hadn’t yet booked a stand, but are also be a buyer program, lease of life to,” Elaine Stevens, interested in participating in the Fruit matchmaking and live streams of the technical manager at Oops said. Logistica Special Edition 2021 can event program. Frozen Food Convenience Market By Suraj Nagvenkar, assistant manager- Food & Beverage, Marketsandmarkets

THE CATEGORY THAT NEVER GOES OUT OF STYLE The global frozen food market is estimated to reach USD244.3bn in 2020 and is projected to account for USD 312.3bn by 2025, recording a CAGR of 5.0% from 2020-2025. The convenience food segment dominated the market, accounting for nearly 31% share in 2020 and is projected to grow at a significant rate during the forecast period. he growth of this market is advancements in the cold chain FROZEN attributable to a significant industry, in terms of infrastructure, CONVENIENCE FOOD rise in consumer demand for consisting of pre-cooling facilities, Convenience foods & ready meals convenience food products refrigerated storage and transport, consist of frozen ramen, frozen soup, during the forecast period in packaging, and information meat dishes, seafood dishes, and fried developedT and developing countries, management systems. This has rice. Any food item that is half- changes in the retail landscape, and enabled the transport of products at cooked and further needs to be expansion in retail channels in the both the domestic as well as cooked for a little while before form of supermarkets, hypermarkets, international levels. Furthermore, serving is included under frozen and convenience stores. These digitalization in the retail industry and convenience foods. The frozen food factors are projected to result in high the increase in the trade of product is a cost-effective option that foreign direct investments (FDI), processed food products are allows consumers to opt for their domestic conglomerates, government projected to offer growth individual choice, as well as investments and technological opportunities in the upcoming years. convenience in the preparation and

10 November/December 2020 mealtime. Thus, this market is largely and therefore, the availability of The frozen favored by consumers. Due to seasonal fruits in the frozen state globalization, culinary traditions from convenience food throughout the year is expected to ” products market is one country to another tend to be increase their demand. Frozen more widely accepted by consumers increasingly vegetables account for more than worldwide, thereby increasing the becoming an integral part 90% share in the global frozen fruits demand for ethnic and exotic food of the daily consumer & vegetables segment. Frozen products. As a result, the category of diet, particularly in the vegetables witness an advantage over ethnic “frozen ready meals” has European countries, frozen fruits, as most vegetables gained significance over the period of where it is more except leafy green vegetables, such as the last few years. However, with the established. spinach, do not require thawing, thus consumer preference and major focus saving time. Major frozen vegetables on taste & palatability, organoleptic are projected to be a key factor include exotic vegetables such as properties of frozen ready meals, considered during transportation and broccoli, legumes, spinach, sweet largely in terms of flavor, taste, and packaging, as fresh fruits can lose up corn, peas, beans, and mixed texture, is a significant challenge to to 50% of their nutritional value vegetables. Peas and spinach hold a convenience food & ready meals during the process. Currently, the larger share in the global frozen manufacturers. This is a major factor European region accounts for the vegetables market. Top spinach impacting the sales and choice of the largest market size in the global importers include Germany, Japan, brand among end consumers. The frozen food market, accounting for a the US, France, and Italy. Globally, market for frozen fruits largely major share. However, Asia Pacific Europe is the largest consumer and includes strawberries, peaches, and MEA are projected to be the exporter of frozen vegetables. The mangoes, mulberries, cherries, fastest-growing market, recording a global frozen bakery industry has blueberries, pawpaw, lychee, CAGR of over 8.0% during 2020- witnessed a high growth trajectory in gooseberries, blueberries, apricot, and 2025. The demand for frozen fruits in the last few years and in 2020 is blackberries. Key factors encouraging the European market is projected to estimated to be valued at nearly the growth of the frozen fruits remain high due to the extreme USD17.4bn, with a projected growth segment includes the need for temperature conditions prevalent in rate between 4%—5% until 2025. The hygiene, increase in nutrition the region. In the US and emerging growth of the market is majorly retention, and contaminant-free Asian markets, the penetration of encouraged by the hectic schedules frozen fruit products. These factors frozen fruits is projected to be low, and rise in awareness pertaining to promote other health benefits. Frozen food products have properties that help to preserve their nutrition content for longer periods. As a result, with the rise in trends of food fortification, frozen food products are projected to witness growth opportunities to gain traction among health-conscious customers and simultaneously generate increased sales. This is attributed to an increase in demand for food products that contain functional ingredients, such as probiotics, dietary fibers, protein & amino acids, plant extracts. Fortifying agents are increasingly researched, developed, and introduced by end-product manufacturers, to cater to the unmet needs of consumers. As a result, developing convenience products with TRENDS & functional benefits is being considered as CONSUMER one of the most influential frozen food BEHAVIOR market trends in the industry. The growth of the Furthermore, the rise in flexitarian market for frozen population and vegan diet, as well as food products is some key manufacturers have adopted largely driven by strategies for developing products in line trends, such as with the ‘vegan’ trend. For example, in ‘convenience,’ markets such as pizza crust, B&G Foods Photo: Prima Menű ‘clean-label,’ ‘free- launched cauliflower pizza crust in the from,’ and ‘vegan.’ North American market in 2018. The increase in Similarly, Mealtime Stories, LLC, a joint consumer venture between Kraft Heinz Co. based preference for in Pittsburgh and Oprah Winfrey, added ‘convenience’ food to the O, That’s Good! brand lineup nutrition among people. The frozen products is one of the major factors that with three new frozen thin-crust pizza bakery market has witnessed significant encourage global growth. The options and frozen skillet meals. The growth in recent times and is ‘convenience’ trend has enabled target pizza crust is partially made with projected to continue witnessing high consumers to cut down on time for cauliflower and is used as an ingredient growth in the future. Bread and pizza daily chores due to their busy lifestyle that is becoming more popular in crusts accounted for the largest share and hectic work schedules. Consumers’ packaged food products. in the frozen bakery products market. health consciousness, dietary The dough used for producing bread preferences, and preventive healthcare GEOGRAPHICAL is segmented into two categories - measures have significantly contributed PROMINENCE frozen yeasted dough and partially to the ‘Clean-Label’ and ‘free-from’ The increase in consumer preference baked bread. Frozen yeast-based trend in recent years, affecting the for convenient and ready-to-eat food bread dough is particularly formulated complete value chain from farm-to-fork. products encourages the to survive freezing and thawing. It Moreover, in order to negate the issues consumption of frozen food products. maintains its quality as compared to associated with safety and authenticity, Europe dominated the global frozen conventional bread, as special yeast is the market for ‘certified’ food products, food market, accounting for more used but requires at least two to three such as ‘USDA Organic,’ ‘Halal,’ ‘Kosher,’ than 30% share in 2020, followed by hours for preparation. On the and ‘BRC,’ is projected to witness contrary, frozen partially baked bread significant consumer inclination, with the requires a shorter preparation time of increase in willingness to pay higher Developing nearly 20 minutes but compromises market prices. A major part of the convenience ” products with on quality. Bread is also one of the population from various demographic main food items in the North segments has been following a healthy functional benefits is American and European countries, as diet plan due to the rise in awareness of being considered as one it is consumed on a regular basis. This various benefits associated with the of the most influential provides frozen bread growth adoption of a healthy lifestyle. frozen food market opportunities for manufacturers in Consumers are opting for food trends in the industry. these markets. products that are rich in nutrition and

12 November/December 2020

Globally, key players, such as General Mills (US), Unilever (UK), Nestlé # (Switzerland), Conagra (US), Kraft 244.3 Heinz (US), Kellogg (US), Associated bn USD is the estimated British Foods (UK), McCain (Canada), value of the global and Ajinomoto (Japan) are projected frozen food market to account for a major market share. this year. New product launches represent a key strategy adopted by these players Europe accounts for the largest share to gain a larger market share and in the global frozen food market, with increase their foothold in the key Germany, France, and the UK totaling global markets. more than 50% share in the region. The leading market, Germany, is an HERE TO STAY attractive one for manufacturing The frozen convenience food companies, as well as exporters. The products market is increasingly frozen food market in Germany has a becoming an integral part of the daily North America. The Middle East & good infrastructure and large consumer diet, particularly in the Africa (MEA) and Asia Pacific regions consumer base, with high purchasing European countries, where it is more are projected to be the fastest- power. Currently, Germany leads in established. The busy lifestyles of growing markets, recording a CAGR terms of improved preservation consumers have encouraged the food of 7%—9% from 2020 to 2025. The technology, which is a driving factor manufacturing industry to introduce adoption of frozen food products for the growth of the frozen food new products that cater to the among consumers is supported by market. According to the German demands and unmet needs of the economic growth of consumers, Frozen Food Institute, nearly 17,000 consumers, encouraging the growth which is projected to drive the products are available under the of the frozen food market. In growth of the frozen food market in frozen food category, which makes it addition, a wide distribution network, these regions. The market for frozen one of the most fragmented markets. easy availability, convenience, and food in North America reached its The fruits & vegetables segment is health aspects are the key factors that maturity, and growth is projected to projected to be the fastest-growing are projected to drive the global remain moderate, as compared to segment in the country, due to the market growth. However, key factors the developing nations. North rise in preference for vegetarian food such as the lack of cold chain America witnesses the presence of and vegan diets. The growth of the infrastructure, requirement for various multinational food frozen food market in Germany is constant temperature monitoring, and manufacturing companies, and key projected to be driven by health and renewing consumer interest for fresh players, such as Nestlé (Switzerland), wellness trends, which has led to an food products are the key challenges General Mills (US), and Grupo Bimbo increase in demand for products with for the growth of the market in the (Mexico) hold a significant position in low salt and gluten-free ingredients. upcoming years. n the frozen food market in this region. The US is estimated to lead the frozen food market in North America in 2020. The market is highly fragmented, emphasizing the presence of large-, medium-, and small-scale companies, and is featured with a complex supply chain that involves many intermediaries. Apart from being the largest consumer of frozen food, the region witnesses exports to South American and Asian countries.

14 November/December 2020

Ready to Bake and Pre-Baked Foods By Jonathan Thomas THE UPPER CRUST

With consumers increasingly trading up to higher quality bread, the prospects for part-baked foods appear bright.

he European market for For these operators, bake-off based breads. This was recently bake-off solutions (which solutions offer advantages such as extended with new Stonebaked comprises part-baked and improved convenience and reduced Flatbreads, which sit alongside part- ready-to-bake foods) has timescales and costs, as well as the baked rolls in varieties such as Multi- grown in recent years, driven capability to supply a range of Seed, Rustic and Sourdough. byT the greater consumer desire for different products catering towards an Elsewhere, Lantmännen Unibake has freshly prepared bread, rolls, cakes and increasingly discerning consumer base. introduced Ciabatta Oat, a frozen pastries. Prior to 2020, for example, However, bake-off solutions do bake-off solution comprising the UK market for part-baked bread present their own challenges, such as sourdough and olive oil. was growing by more than 2% per the strong reliance upon employee annum. Sales of bake-off solutions are abilities at the point of sale, along EUROPEAN BREAD heavily skewed towards foodservice with the fact that access to an CONSUMPTION outlets such as restaurants, pubs and efficient cold chain distribution system Demand for bake-off solutions is hotels, as well as the in-store bakeries is necessary. heavily influenced by consumption (ISBs) which now proliferate across Recent corporate activity has patterns within the bread and bakery many grocery retail channels. These mirrored the overall industry trend goods market. Although bread and tend to either make bakery goods towards more premium bakery rolls remain staples of European diets, such as bread from scratch using raw products. One company active in the the sector has come under pressure ingredients or use dough which is part- UK market is St Pierre Group, owner within the last few years, with baked and then frozen. of the Paul Hollywood range of part- consumption largely static or declining

16 November/December 2020

been adversely affected by the closure of many in-store bakeries during lockdown periods, although those ISB outlets which remained open did derive some benefit from the shutting down of many competing foodservice outlets. On a related note, the shutdown of much of the foodservice industry led some bakery manufacturers to rethink their distribution strategy — for example, Lantmännen Unibake redirected sales of its Americana range of frozen burger buns and hot dog rolls and its Schulstad Bakery Solutions brand (which includes ciabatta and paninis) from foodservice to retail. COVID-19 also led to a surge in across much of the region — reasons and bakery goods such as rolls was home baking in markets such as the include perceptions that bread may reported in the few weeks prior to UK, with boredom during lockdown be calorific or fattening, as well as lockdown at the end of the first cited as one of the main reasons. This changing eating habits (e.g. fewer quarter. According to data from led to a shortage of flour in grocery people eating toast for breakfast) and Kantar, sales of bread and other retail channels, with almost one-third growing competition from alternatives bakery goods via supermarkets rose of UK households buying into the such as tortillas. However, the by almost 57 million packs in March category in the period immediately situation is not entirely negative. 2020, compared with 12 months before lockdown — for example, the Market growth in value terms has earlier. Some of the largest increases Allinson’s brand owned by Associated been aided by the shift towards were reported for bakery goods such British Foods (ABF) reported 265% higher quality bread and rolls, which as sandwich alternatives, breakfast year-on-year growth during this time. carry classifications such as artisanal, pastries (e.g. croissants) and rolls. The shortages of flour were caused specialty or continental. What is Elsewhere, a poll of 500 people by the lack of bagging and packaging happening in many of the larger carried out by Hovis in March 2020 capacity for the smaller formats European markets is that consumers found that 37% of respondents typically sold via retail channels — this are purchasing bread less frequently reported purchasing more bread than but trading up to more expensive was usual. One trend which has varieties when they do buy into COVID-19 also had a significant been especially the category. effect upon distribution patterns ” relevant to the The increased consumer demand for within the bakery market. Demand bakery goods higher quality bread can also be for frozen dough is believed to have illustrated by the continued growth in industry over the last the number of retail outlets (e.g. few years is the supermarkets, convenience stores, continued adoption of etc.) containing an in-store bakery gluten-free diets. across much of the western world. In European countries such as the UK, Ireland, the Netherlands and Finland, the share of the bread market taken by plant/industrial bakers has traditionally been high, at around 80% by volume. However, the recent growth of the ISB sector has aligned these countries more closely with the likes of France, Germany, Italy and Spain, where consumers have always preferred to buy bread fresh from craft or artisanal bakers. Bread consumption patterns were strongly influenced earlier in 2020 by the Covid-19 and the measures introduced to curb its spread. In the UK, a huge spike in demand for bread

18 November/December 2020

sector accounts for only a modest share of overall flour consumption in the UK. Aside from the growing interest in home baking, COVID-19 has also seen some other notable shifts in consumer behavior which are likely to affect consumption of bread and bakery products. With fewer people now working regularly in offices, the number of in-home meals such as breakfast and lunch has increased. Bakery goods such as bread, rolls, pastries and other products eaten as snacks (e.g. muffins and doughnuts) appear ideally positioned to take advantage of this, as home workers attempt to recreate the type of foods eaten during the working day.

HEALTH TRENDS Health remains a major driver of consumer behavior and hence new product activity within the market for bakery products such as bread — recent data from Mintel indicates that over half (56%) of UK consumers display an interest in bread with health benefits. Typically, health-related NPD has taken the form of manufacturers incorporating ingredients associated with health benefits (such as protein, ancient grains, etc.), reducing calories

20 November/December 2020 or launching products geared towards and heart health benefits. Another certain diets and/or lifestyles. These UK-based industrial baker active in health trends remain at the forefront # this market is Roberts Bakery, whose of strategy for manufacturers of frozen 22% bread range includes Vitality Good for dough and part-baked products. of consumers You (which contains hemp seeds, zinc One trend which has been especially worldwide actively seek and brown rice flour) and Energy relevant to the bakery goods industry out products containing Balance Good for You (which is over the last few years is the ancient grains. baked with oatmeal, quinoa, chia and continued adoption of gluten-free magnesium). Much of the recent diets. It is estimated, for example, that types of products are perceived as interest in ancient grains — examples 1% of the population in the UK, being overly calorific or containing of which have included quinoa, Europe and the US suffer from high levels of sugar, saturated fats, etc. buckwheat, teff, millet, spelt, flax, coeliac disease. However, in each of Many bakery snacks (e.g. cakes, sorghum and amaranth — has been these markets, the percentage of pastries, muffins, etc.) are now sold at driven by the trend towards gluten- consumers following a gluten-free diet the retail level in individually wrapped free diets, although these grains can is considerably higher, estimated at formats, which assists the consumer also be used to add new flavors to around 10% in the UK. This is usually with portion control. This type of bakery goods, as well as a rustic done for health reasons, such as packaging has also gained in appearance and texture. According wanting to lose weight or to improve popularity during the COVID-19 to recent research from Puratos, 22% energy levels. pandemic, with consumers of consumers worldwide actively seek As the consumer base has widened, increasingly wary about handling out products containing ancient grains so has the number of part-baked unwrapped foods. when purchasing bread, since they products targeted at people following Bakery manufacturers are also are perceived as both tasty and a gluten-free diet. The European addressing consumer health concerns healthy. Research also indicates that leader in this sector is Dr Schär, via the launch of products fortified certain ancient grains can also carry which is based in Italy’s South Tyrol with various types of seeds and health benefits such as helping reduce region and has operations in 11 grains. These products have also the risk of high cholesterol and lower countries spanning Europe and both appeared within the wrapped bread blood glucose levels. Given these North and Latin America. In the UK, sector — for example, the Hovis range positive consumer perceptions, the it owns the Glutafin brand, whose now includes a variety named growth in popularity of ancient grains range includes part-baked white, fiber Glorious Grains, which has been is therefore expected to influence and long white rolls, as well as part- baked with seven sprouted grains the development of the part-baked baked baguettes. Another UK-based (e.g. rye, oats, spelt and buckwheat) products sector across much supplier is Juvela, which supplies and is marketed as offering immune of Europe. n bakery goods such as bread loaves and rolls in part-baked formats. Demand for bake-off solutions is heavily Calorie control also represents a influenced by consumption patterns within the leading area of NPD within the ” bread and bakery goods market. bakery goods market, since certain

www.frozenfoodeurope.com 21 Burgers, Grilled & Party Products By Dan Orehov PLANT-BASED IS TAKING OVER From meatless steak bakes to plant-based Whoppers, it seems that vegan food product launches are now in full swing as new research from Mintel reveals a nation hungry for meat-free foods.

38% of non-users would prefer to substitute meat with other ingredients such as cheese or pulses, rather than buy meat substitutes. And while the flexitarian diet — comprised of predominantly plant-based food, with some meat and fish — is all the buzz, meat remains a cornerstone of Britons’ diets, with 88% of Brits eating red meat/poultry. This comes as research from Mintel Global New Products Database (GNPD) reveals that almost a quarter (23%) of all new UK food product launches in 2019 were labelled as vegan, compared to 17% in 2018. However, there has been no significant increase in the proportion of consumers who say they are vegan since 2018, according to Mintel research, with those following a vegan diet still only equating ver the past two years, CONSUMERS to around 1% of the UK population. the number of Brits who WANT LESS MEAT Kate Vlietstra, Mintel Global Food & have eaten meat-free According to Mintel research, the Drink Analyst, said: “The rising popularity foods has shot up from proportion of meat eaters who have of flexitarian diets has helped to drive 50% in 2017 to 65% in reduced or limited the amount of meat demand for meat-free products. Many 2019.O Meanwhile, sales of meat-free they consume has risen from 28% in consumers perceive that plant-based foods have grown an impressive 40% 2017 to 39% in 2019. Women are foods are a healthier option, and this from GBP582m in 2014 to an more likely than men to have notion is the key driver behind the estimated GBP816m in 2019. Such is limited/reduced the amount of meat in reduction in meat consumption in the popularity of meat-free food that their diets (42% compared to 36%); this recent years. As the meat-free market sales are expected to be in excess of rises to 45% among all under-45s. But becomes increasingly crowded, brands GBP1.1b by 2024. while the meat-free market is thriving, will need to find more ways to

22 November/December 2020

Blended burgers will become one more ” way to experiment and explore new tastes, new formats, and new diets and will possibly be included in everyday eating routines.

still be the primary motivation of flexitarian consumers, the environmental impact of the meat industry has also become an important reason for meat avoidance. Gen Z consumers (aged 16-24) are leading the charge here, with over half (54%) distinguish themselves from their one meat-free food product over of under 25s seeing the reduction of competitors — it’s no longer enough to another. When asked about the animal products as a good way to just be meat-free. Companies will need benefits of eating less meat, ‘improving lessen humans’ impact on the to be transparent about the healthiness the environment’ is cited by a quarter environment. TV documentaries, news of their products, and also address the (25%) of those cutting back; but the top coverage and celebrity influencers have quality and quantity of nutrients to win reason given by nearly a third of those all contributed to the growing concern over the discerning consumer. Meat-free cutting back (32%) is that it ‘helps to about the impact of meat products are generally aimed towards improve health’, followed closely by ‘it’s consumption on the environment. young professionals, who tend to be a good way to save money’ (31%). However, there is scope for meat-free receptive to trying new foods, but we Finally, from vegetable lasagne to bean brands to be more vocal about their are also likely to see these products burgers, Mintel research finds there is a environmental credentials. Creating a targeted at both children and over-55s strong ‘feel good’ factor associated with USP in holistic ‘green’ credentials, in the future. As food education within meat-free products: 79% of meat-free which must include environmentally- schools improves, it seems that the users/buyers say that eating meat-free friendly packaging, can create a meat-free food market is missing a trick foods makes them feel good, rising to compelling point of differentiation.” by not targeting children and families. 85% among those who have actively Meanwhile, over-55s are likely to be limited or reduced their meat intake in MCDONALD’S TO LAUNCH attracted to functional health claims and the last six months. A NEW LINE OF PLANT- clean labels.” Kate Vlietstra, Mintel Global Food & BASED BURGERS Drink Analyst, said: “Whilst the health Foodservice giant McDonald’s has CONCERNS OVER THE benefits of eating less meat appear to confirmed it is set to launch a new line IMPACT OF EATING MEAT ON THE ENVIRONMENT Mintel research highlights strong awareness of environmental issues linked to meat production, as half of British consumers overall (48%) see reducing consumption of animal products as a good way to lessen humans’ impact on the environment. Meanwhile, environmentally-friendly packaging would prompt three quarters (75%) of meat-free users/buyers to buy

24 November/December 2020 of plant-based burgers next year. In a BURGER KING’S recent investor update, the company IMPOSSIBLE said it would test its new McPlant # CROISSAN’WICH GOES burger in key markets next year, as it 56% NATIONWIDE looks to respond to growing customer of plant-based product Burger King released the new Impossible demand for meat alternatives. purchasers are Croissan’wich nationwide after a McDonald’s will now follow rivals such interested in buying a successful test earlier this year in select as Burger King and KFC that have “blended” burger. US markets. As of now, Burger King is already launched alternative meat lines. the first national restaurant to offer an McDonald’s previously partnered with gluten, according to a company Impossible breakfast plant-based patty Beyond Meat to create a plant-based statement. “With summer grilling season on a breakfast sandwich. The all-new, burger that was tested in Canada. The underway, we are pleased to launch limited-time-only Impossible trial halted in April, with no plans of Cookout Classic value packs nationwide Croissan’wich features a toasted flaky continuing the test. Ian Borden, at our most affordable price point to croissant, fluffy eggs, melted American president of McDonald’s (MCD) date, enabling more consumers to Eat cheese and a seasoned breakfast plant- International said the range could be What You Love while enjoying the based patty from Impossible Foods. The expanded to include plant-based nutritional and environmental benefits of Impossible Croissan’wich is available chicken and breakfast sandwiches plant-based meat. This forward-looking nationwide at participating Burger King as well. pricing represents an important restaurants for a recommended retail milestone along our journey to make price of USD3.99. A 2-ounce serving of BEYOND MEAT Beyond Meat more accessible to all the sausage found in the new item INTRODUCES consumers,” Ethan Brown, Founder and ingredient boosts 7g protein, 1.69mg NEW BURGER CEO of Beyond Meat said. Beginning iron, 0mg cholesterol, 9g total fat, 4g Beyond Meat is launching a new plant- the week of June 22, the Cookout saturated fat, and 130 calories. In 2019, based burger called Cookout Classic, Classic was available in the frozen Burger King restaurants rolled out the which will be available nationwide for a section at retailers including Giant Impossible Whopper sandwich, limited period of time. The burgers have Foods, Lidl, Target, Walmart, and becoming the first coast-to-coast quick- 18g of protein per serving and are Westside Foods. Each fully recyclable service restaurant to serve the plant- made with simple, plant-based carton packs 10 plant-based burgers based patty from food startup ingredients with no GMOs, soy or offered at a price of USD15.99. Impossible Foods. The privately held food tech startup was founded in 2011 Whilst the health benefits of eating less meat by Patrick O. Brown, Professor Emeritus appear to still be the primary motivation of of Biochemistry at Stanford University ” flexitarian consumers, the environmental impact of and a former Howard Hughes Medical the meat industry has also become an important Institute investigator. reason for meat avoidance.

YUM CHINA INTRODUCES “Vantastic Fish Fingers” for pan and oven (USD1.27), and it’s unclear if it will make PLANT-BASED BURGERS under its Vantastic Foods brand. “The its way to other markets in the future. Yum China announced it has introduced new products stand for joie de vivre While this concept is new to Burger Beyond Meat Inc’s plant-based burgers without ideology or finger-pointing,” says King, the patty-less sandwich has been at its fast-food restaurants in mainland Michael Ponnath, owner of the around for years and is commonly China starting this June. The burgers will company. “Vantastic Foods thus offers found at fish and chip shops across the be marketed as a limited-time offering at consumers plant-based variety as well as United Kingdom and Ireland. Ingredients select KFC, Pizza Hut and Taco Bell an alternative that tastes good and at include mayonnaise, ketchup, cheese, locations in mainland China. The launch the same time makes a valuable hot sauce and malt vinegar, depending is an important step for Beyond Meat, contribution to sustainability and the on preferences. as the company is looking to enter the environment.” Burger-pattys and Fish Chinese market. KFC offered the burger Fingers are each based on soy protein THE RICE BUN BURGER as a three-day limited offer at five and are aimed at sustainably oriented IN JAPAN locations across the cities of Beijing, consumers, flexitarians, vegans, and McDonald’s in Japan launched a new Chengdu, Hangzhou and Shanghai, a vegetarians. “With the introduction of burger bun made with rice, writes statement said. In April, the producer the new products under the Vantastic CNN. According to the report which partnered with Starbucks, marking an Foods brand, we are bringing modern cites McDonald’s Japan, the new important step to expand into Asia, and contemporary enjoyment to the “gohan” burger offers “a new taste by where meat alternative products still frozen food shelves,” Ponnath said. changing the bun into a specially made have not experienced the popularity rice bun while keeping the ingredients seen in the US and Europe. THE FRENCH and seasoning of the classic burger”. The FRY SANDWICH buns are made from homegrown rice PONNATH LAUNCHES Burger King has introduced a new and are glazed with a savory soy sauce. VEGAN BURGERS AND sandwich in their lineup — the Chip The new meal option comes in three FISH FINGERS Butty, a patty-less sandwich with French varieties including rice teriyaki, rice Meat-free burger and fish fingers for pan fries, mayo and ketchup wedged in bacon lettuce and rice fried chicken. The and oven have been available from the between two buns. The inspiration burgers will be sold nationwide for a Vantastic Foods brand in brick-and- behind the new sandwich came from a limited time as of a “Night Mac” menu mortar stores since the end of March. happy “culinary accident” from one of that’s available from 5PM to closing “Vantastic Burger” are manufactured by the chain’s chefs, according to a times. McDonald’s is not the alone in Rodag Food GmbH, a company of the message Burger King New Zealand cashing in on the emerging rice burger Ponnath Group. Both products have posted to its Facebook page earlier this bun market in Japan. For example, MOS been available in brick-and-mortar month. With that incident, in came the Burger, a rival Japanese chain, has sold stores since the end of March. Rodag idea for the Chip Butty and Chip Butty rice patty bun burgers for decades. The Food GmbH, a company of the with bacon. According to cnn.com, the company invented its rice burger bun in Ponnath Group launched the “Vantastic new assortment is only available to 1987 and clams it is the world’s first, Burger”, a meat-free burger, and New Zealand customers for AUD2 reports CNN.

26 November/December 2020 thinking around healthy, mindful eating taste. The Food & Technology report includes attempts to eat less red meat, found in multiple data points that a the cultural love affair with burgers significant barrier to the consumption of continues unabated. One barometer is plant-based proteins related to negative the ongoing popularity of McDonald’s taste perceptions. Of interest, even (2018 global sales of USD38bn), Burger among non-buyers of plant-based King and Wendy’s (both of which did products, there is strong, “common over USD8bn each in revenues in sense” thinking that consuming plant- 2018). And yet, the concept of blended based alternative proteins and be burgers resonates with consumers healthier and better for the today, since many admit they are environment. But what’s holding them interested in reducing animal products back are perceptions relating to taste. from their diets. The Hartman’s Group Whether currently buying plant-based “Food and Technology 2019: From proteins or not, “blended burgers” are Plant-based to Lab-grown” report has viewed as potentially the best of both found that 56% of plant-based product burgers worlds. Interested consumers purchasers are interested in buying a feel that the blended burger BURGER KING “blended” burger (or are already compromise is likely to give them most LAUNCHES MEATLESS acquiring them). Even among of the flavor of meant that they crave BURGER IN EUROPE consumers who don’t currently but may also enable them to eat in purchase plant-based products, 30% say alignment with their health and ethical U.S. fast-food giant Burger King recently they are interested in buying blended aspirations. This phenomenon is launched its meatless burger in Europe, burgers. Reflecting demand, food occurring as innovations in the meat more specifically in Ireland, writes manufacturers are stepping up offerings analog sphere, like the Impossible LiveKindly. The vegetarian version of the in blended burgers at retail. For Burger, are garnering attention and prime “Whopper” hamburger is called example, in March 2019, Applegate business investment. Meanwhile, many the Rebel Whopper and will be added Farms, a subsidiary of Hormel Foods consumers are indicating they on the menu in 25 countries and 2,500 Corp., introduced hybrid “blend appreciate simpler ways to cut back on restaurants, after having been tested in burgers,” which aim to “reduce the meat without giving up on it altogether. the U.S. and Sweden. The fast-food organic beef or turkey in a burger patty Going forward, it is highly likely that chain is also launching the “Rebel and fill it out with organic mushrooms.” blended meat products (notably, but Chicken King” — plant-based “chicken” As an emerging sub-category within not exclusively burgers) will become patty. The Vegetarian Butcher has proteins, “blended burgers” are an part of the mainstream diet. This is not produced the soy and wheat protein underdeveloped bright spot with to say that they are aiming to replace patties for the new European plant- significant potential. This is because meat (consumption of which is based Whopper. The Netherlands- blended meat products have one big continuing to grow). Instead, products based manufacturer was purchased by advantage over plant-based protein like blended burgers are going to just Unilever back in 2018. While the UK is alternatives relating to perceptions of be another choice reflective of not part of the Rebel Whopper’s initial experimentation with customized diets rollout, Burger King has confirmed it will and new eating approaches. Blended be available at a later date. The burgers will thus become yet one European launch follows the # more way to experiment and explore introduction of the meatless Whopper 79% new tastes, new formats, and new in the U.S. earlier this year. According to of meat-free diets and will possibly be included in the report, Burger King saw its sales users/buyers say that everyday eating routines. n increase by 28% in the month after the eating meat-free foods initial introduction of the burger, makes them feel good. featuring the vegan patty made by the Bay Area brand Impossible Foods. Burger King is now trailing three new Impossible Burgers in the U.S., all using Impossible’s plant-based meat.

EMERGING “BLENDED BURGERS” CATEGORY HAS A LOT OF POTENTIAL Consumers are increasingly interested in purchasing so-called “blended burgers” — which feature half meat, half plant ingredients, reports The Hartman Group. Even though current consumer

www.frozenfoodeurope.com 27 Food Management Systems By Dieter Mailänder, mailänder marketing

WHAT ABOUT BIG DATA IN THE OUT-OF-HOME MARKET? Complex high-volume data, big data, and quantum technology are different technologies, but still part of the same chain. processes, which require ten years What has already been achieved, what is now nowadays, can be carried out, for in sight and what are the things that we instance, in 210 seconds; at least this is would like to see as reality, but are unlikely to what Google claimed at the end of 2019. Now please don’t think, dear become so? These are all exciting questions, readers, that I made a slip of the pen. of which some have already been answered. Google really named this precise relation. In fact, IBM contradicted this hat’s the story with big be compiled on a daily basis. The statement immediately — it would have data in commercial executive chefs of student unions, been only 2.5 days. But it is still a real kitchens? Perhaps this catering services for business companies, coup! The new computer would be will happen in thirty or a nursing home chain already use over 1,000 times faster than the former years, when at all, but these prediction tools. This could also be one. How does this work? Highly notW today. On the other hand, haven’t a sensible problem solution for the retail simplified, one can explain it as follows: we already often noticed that gastronomy with its often-fluctuating currently, computers run their groundbreaking developments are number of guests. Therefore, we already operations step by step i.e. one after arriving significantly faster than we have see that complex data is being processed another. By contrast, the processors of ever dreamed of - even in small even in today’s out-of-home market the new technologies work segments of an economy? which is one of the smallest segments in simultaneously; therefore, they are most economies. virtually capable of multitasking. That’s FOOD WASTE why, among other things, they reach a AND BIG DATA 1,000 TIMES FASTER speed which pushes our imagination to Some executive chefs have asked One of the great potentials for change the limits. Whether Google or IBM are themselves how they can assess the sales may lie in quantum technology. This in the right, from the perspective of the of their food better in order to avoid applies first to the quantum internet. layperson it is irrelevant. We are not food waste. Young professionals of a This technology is supposed to minimize able to comprehend it in neither one German start-up have developed a the risk that pieces of information can nor the other dimension. But we can special algorithm for this, which connects be hacked during their transfer. Another anticipate that the perspective, which is the former sales volumes of a kitchen to mega potential lies in the technology of opening up, is literally fantastic. external factors. Some of them, such as quantum computers. It opens up a Unfortunately, autocratic-dictatorial meteorological, are updated in short time completely new dimension of data heads of government who are pushing intervals. With the help of a web processing in a hardly imaginable short these developments, not because of application, the sales predictions can then period of time. Computational social-compliant uses, but in order to

28 November/December 2020 considerably. The operation of these A REUSABLE SOLUTION storage rooms is dependent on many FOR TAKE-AWAY parameters, like the continuous supply Takeaway has become an integral part with energy, the condition of the of the out-of-home industry. But in aggregate or the refrigerant. There is terms of packaging waste, it is quite currently so little data collected from problematic, although there are still these and other influencing factors that usable products from sustainable it is not possible to make a prediction growing raw materials, such as those about the working order of the rooms from Duni. But it would be more in the next twelve hours. On the other environmentally friendly to avoid hand, if there are computers in the disposing takeaway packaging entirely. future with a significantly higher Kitchenware specialist Rieber is pursuing performance, one will: this goal with eatTAINABLE. Shown in • Collect considerably more data, short-end form, the system works like • Link them with each other, this: the customers sign up on • Feed complex prediction models with eatTAINABLE and receive personal QR them and therefore codes. With these codes, they can now • Be able to make relatively reliable take away food in reusable containers predictions about their operation. from all of the providers who use this These are still dreams for the future. system for their take-away services. The retailers or gastronomes scan the NUTRITIONAL VALUE customers' QR codes and the ANALYSIS FOR DIABETICS containers and sign for them per email. However, an app for diabetics is already If containers are not returned on time, a reality. Diabetics are a target group the system calculates reminder fees. By which, after all, in 2019 included 6.3% of means of a digital cockpit (a dashboard), the European population (in some the providers of the take-away services countries up to nearly 14% - an keep track of all available and borrowed suppress their population and to keep example: Portugal) There is now a containers. We already have complex them on a short leash, know this too. solution for these people, that they can high-volume data in the out-of-home Like so often in life, big data has positive use whenever they eat something. How market too. Big data is standing ante as well as negative sides. does this work? Diabetics take a photo portas and already has a foot in the of their meals with smartphones. The door. It is not currently foreseeable, DEEP-FREEZE AND app developed by a Swiss start-up when quantum computers will be COLD STORAGE ROOMS – identifies the food on the plate and available for wide use. But the MINIMIZING THE RISKS displays its description on the screen: experience of the last 30 years teaches OF BREAKDOWNS manual corrections or additions are us that, as a rule, it goes faster than we How can future implementations of big possible. By means of 3D models, the think, significantly faster. n data look like in a commercial kitchen? app now calculates the volumes of food Here is an example from deep-freeze and concludes their weight from this. Takeaway has and refrigeration technology: if a cold After the comparison with a nutritional become an integral ” part of the out-of- storage or deep-freeze room breaks value databank, a nutritional value down, material damage, stress and analysis will be shown. The app home industry. But disruptions in operational procedures calculates the amount of insulin that is in terms of packaging occurs. Big data opens up perspectives necessary for processing the waste, it is quite that reduce the risks of such problems carbohydrates in the body. problematic.

www.frozenfoodeurope.com 29

Technology – Freezing and Chilling Equipment By Dan Orehov

EQUIPMENT THAT LOCKS IN THE NUTRIENTS Frozen foods have outstanding quality and nutritive value. Indeed, some frozen vegetables, such as green peas and sweet corn, may be superior in flavor to fresh produce. The high quality of frozen foods is mainly due to the development of a technology known as the individually quick-frozen (IQF) method. QF is a method that does not allow limitations, and whether or not the pouches. Many restaurants and large ice crystals to form in vegetable products are to be stored as bulk or as institutions prefer bulk frozen soups cells. Also, since each piece is individual retail packages. packaged in these pouches because of individually frozen, particles do not their quality and convenience. One of cohere, and the final product is not A GOOD SOLUTION the most important vegetable crops frozenI into a solid block. Various FOR FROZEN VEGGIES preserved by freezing is sweet corn freezing techniques are commonly used AND FRUIT (Zea mays L.). Both corn on the cob in the preservation of vegetables. These Most vegetables frozen commercially and cut corn are frozen. Sweet corn include blast freezing, plate freezing, belt- are intended for direct consumer use or must be harvested while still young and tunnel freezing, fluidized-bed freezing, for further processing into soups, tender and while the kernels are full of cryogenic freezing, and dehydrofreezing. prepared meals, or specialty items. “milk.” After the ears are mechanically The choice of method depends on the Advances in packaging materials and harvested, they are promptly hauled to quality of end product desired, the kind techniques have led to bulk frozen the processing plant, where they are of vegetable to be frozen, capital products being stored in large retortable automatically dehusked and desilked.

32 November/December 2020 Probably more than any other either brine flotation or froth washing. In Technical expertise vegetable, sweet corn loses its quality both methods the sound corn stays at is essential when rapidly after harvest. Frozen corn the bottom while the impurities float off ” selecting food maintains high quality by being the tank. Whole-kernel corn can be processed within a few hours of picking. frozen quickly using the individually technologies since Corn on the cob is a particularly difficult quick-frozen method. Frozen corn can the quality of the final vegetable to freeze. The dehusked and be packaged into polyethylene bags or product is the result of desilked ears are thoroughly washed cardboard cartons and labeled for retail, a correctly defined and blanched in steam for 6 to 11 or it can be bulk-stored for further production process. minutes and then promptly cooled. processing into components of value- However, even an 11-minute blanch in added products such as frozen dinners. structure while vitamins, nutrients, and steam does not completely inactivate all flavors are also lost. Growing consumer the enzymes in the cob portion. It is GROWTH IS EXPECTED demand for ready to eat meals across believed that the off-flavor frequently According to the latest market research the globe is propelling the individual found in home-frozen corn on the cob reports, the global Individual Quick quick freezing (IQF) industry, and the comes from off-flavors produced in the Freezing market was valued at increasing availability of non-seasonal cob that migrate out to the kernels. USD15.89bn in 2018 and expected to food commodities is expected to have a Blanched and cooled corn is quickly reach USD23.65bn by the year 2026, at strong influence on the individual quick frozen by the fluidized-bed freezing a CAGR of 5.85%. The primary freezing (IQF) industry. Furthermore, the process before packing. Blanched consideration for deep-freezing is the development and expansion of retail whole-kernel corn is produced either by rate at which the temperature of the food chains in the advanced countries blanching the corn on the cob before food is reduced, whether it is meat, are also predicted to influence the cutting; by partially blanching on the cob vegetables, or baked products. The individual quick freezing (IQF) industry to set the milk, then cutting and longer the freezing process takes, the significantly. Increasing government blanching again; or by cutting before more time there is for the water initiatives to minimize food wastage is blanching. The “split” method of molecules contained in the food to forecasted to produce more possibilities blanching twice produces the highest- come together to form large ice crystals. for key players in the industry. The quality product. After the corn is cut, These can pierce the cell membranes benefits of this method of preparing impurities such as husk, silk, and and damage the tissue, with the result frozen food are that the process is not imperfect kernels must be removed by that the frozen food loses its form and time-consuming. The exact time damage to the food and help you maintain or improve the quality of the dishes you’re serving. Moreover, when freezing food in this manner, whether fruit, vegetables, meat, poultry or bakery items, all can be more nutritious as they retain the maximum number of vitamins, minerals and other important nutrients. Also, IQF food doesn’t require the use of preservatives or additives, either, which in time generates reduced costs, especially in the foodservice industry, where frozen food is purchased in bulk. Last but not least, the practice of flash-freezing food allows people to enjoy certain items all year-round, not just when they’re in-season. Also, in many depends on the type of IQF freezer and Since each piece is cases, IQF foods require less packaging the product. The short freezing prevents individually frozen, than other types of frozen foods. Some manufacturers will use individual the formation of large ice crystals in the ” particles do not product's cells, which makes the packaging for products like chicken, to cohere, and the final prevent pieces from sticking together. product to maintain its shape, color, product is not frozen smell, and taste after defrosting, to a far The problem with this is that it results in into a solid block. greater extent. An added advantage of a lot of extra waste. With IQF food, IQF technology is its ability to separate paced routine has headed the items will not get stuck to each other units of the products during freezing, consumer's inclination towards hygienic and in turn, this means less packaging and which produces higher quality product and unadulterated fruit and vegetable less trash ending up in landfills. compared to block freezing. This products, that eradicate the typical advantage is also vital for food troubles of chopping and cleaning, THE FUTURE OF FOOD: sustainability, as the consumer can thereby driving the IQF fruits and THE NEXT GENERATION defrost and use the exactly needed vegetable market on a more significant WILL CONSUME LESS AND quantity. The greenhouse gas discharges basis. The North American segment is COOK BETTER during the production process are one anticipated to grow at a very healthy The growing demand for food, the of the main restraining aspects of the CAGR in the near and mid-term future. development of new markets in industry. Rising consumer preference The countries within the North countries with emerging economies, and towards longer shelf-life, healthy food, American area are expected to be the the constant demand for performance and technological innovations in fastest-growing markets for individual and profitability in mature markets packaging will additionally fuel the quick chilling, due to the growing continuously drives the food industry expansion of the IQF fruits and number of investments in various towards the optimization of vegetable market. Growing demand technologies of food processing by technological processes. Such progress from food manufacturers to preserve different individual quick chilling involves all sectors: industries such as food products for an extended period equipment manufacturers. refrigeration, cosmetics and packaging of your time for usage as an ingredient have welcomed new technologies in final products is another primary LESS FOOD DEGRADATION decade after decade. The same applies expanding the IQF fruits and vegetable Among the benefits of this freezing to the cooking industry, which has market. Europe's regional market method is a decrease of food spoilage. experienced the development of growth is often attributed to the high Some foods degrade after they’ve been sensors, airflow mechanics and the consumption of frozen foods products frozen and become limp or dried out. digitization of controls and programs. by the people within the region. Based This happens when large ice crystals Even the heart of the oven, namely the on product, IQF fruits and vegetable form and cause damage to the fibers of very dynamics of heat, has seen markets cover the maximum segment the food. When using IQF frozen foods, important innovations after having as technological advancements and though, this issue can be avoided. remained substantially unchanged for benefits of IQF fruits and vegetables has Because these foods are frozen quickly, centuries, according to Tecnopool. resulted in easy accessibility and the ice crystals that are produced are “Over the past few decades, industrial affordability to the shoppers. The fast- much smaller. They cause far less baking technology has still been very

34 November/December 2020

# 23.65 bn USD is the expected value of the food freezing equipment market by 2026. company’s success in the US, naming the key factors that helped it play a key role in the North American food spiral oven. It is currently the only processing market. According to Nicola technology that can make a difference Scudella, Tecnopool’s sales manager for not only in terms of production North America, these factors are: performance but also quality.” The understanding of the local culture, in- credit goes to high-precision baking, country presence, personal relationships, achieved by combining all three heat and technical expertise. “When I was transmission modes: these ovens use asked to manage it, the USA and conduction, convection and radiation, Canada commercial area was essentially distributing heat perfectly uniformly in in an embryonic phase; now this area the spiral chamber with great uniformity. represents our second foreign market in Heat transfer is so efficient and uniform terms of volume,” Scudella explained. “It that it does not even result in the typical is also the area where we have set all differences in baking normally found at our records in terms of system size, for the beginning and the end of the instance, the Kraft plant in Minneapolis production cycle. “In tests performed that cools 10,000 kg/hour of Velveeta last summer, the baking was so precise cheese. Virtually all Velveeta cheese in that we did not notice any significant the USA is processed by one of our differences, not even when loading a systems. This project took two years to single piece instead of a full load. We complete. It is a continuous challenge in much linked to the needs of a growing tested the ovens with all types of a commercial arena that’s as big as industry: combining standards of quality leavening agents, from organic (bakery Europe and very demanding.” Another with high productivity, a good shelf-life products) to chemical (cookies and key factor for a company that supplies and the optimization of treatment times savoiardi) and physical (taralli, puff comprehensive total food processing was obviously very difficult. In recent pastries, etc.). In all cases, the results systems is the high level of technical years, needs have changed and a much proved to be much higher than the expertise. Companies like Tecnopool, more sensitive food culture has taken standard ones for the industry to the with exclusively custom-made system hold. This scenario presents us with extent that we will soon start testing solutions, acquire credibility with a new opportunities not to be missed even more complex baking products commercial team that is well trained in when it comes to rethinking baking such as “panettone”, all butter and with technical aspects. Not only in terms of technology. This is because baking does only natural yeast. In all tests we mere reputation, but for the advantages not simply involve changing the cooking observed a much higher center of that this know-how brings to the temperature or mode, but it is a gravity during baking, optimal distribution customer. It is also important to state process that radically changes a product of moisture, excellent dimensional that technical expertise is essential when in a complex way. If properly done, it development and a much more uniform selecting food technologies due to the can greatly improve the end quality of internal texture. This also entails an fact that the quality of the final product products. The British use a wonderful improved life for end products, with is the result of a correctly defined expression to describe the potential more uniform cooling slower and production process that was supported advantage of good baking: oven spring,” improved moisture performance over by a good system design practice, Davide Deppieri, a master baker and time,” Deppieri adds. Another decisive according to Tecnopool. n R&D consultant for Tecnopool points factor that Tecnopool will use to change out. In order to seize opportunities that the market is the high heat efficiency of really improve baking, over the years the new ovens. Thanks to much Tecnopool has researched and reduced thermal inertia and more perfected its exclusive spiral technology. effective heat transmission with “I joined Tecnopool after having diathermic oil, they offer not only collaborated with the company and significant reductions in consumption tested their products for years working but also flexibility of management that is as a business owner and setting up unheard of with traditional ovens. The plants, precisely because I have first- same applies to the risk of fire. hand experience of the potential of the Tecnopool also provided insights on the

36 November/December 2020

Catering and Foodservice By Dan Orehov HOPE ON THE HORIZON The foodservice industry –and hospitality industry as a whole – has been heavily impacted by the containment measures imposed by governments. But many restaurateurs have been quick to adapt their business model to offer their customers more flexible, pandemic- friendly dining options. This has caused a surge in take-away and delivery service options, not only from quick service or fast-casual restaurants but also from higher-end restaurants. ccording to information staff and their patrons — covering from Ecole Hôtelière de everything from sourcing, to Lausanne (EHL), preparation and service. In China, Switzerland, while the foodservice operators like commission fees of delivery McDonald’s have responded with serviceA providers (which typically contactless pick-up options where reach as high as 30%) can be off- customers don’t have to make any putting for many restaurateurs, there’s contact with the staff. On the other good news on the horizon. Many hand, as many international chains delivery services are adapting their such as McDonald’s, Subway, KFC business models by reducing or and Burger King have decided to eliminating their fees or opting for a close stores altogether, there’s a flat-rate, subscription option, so growing opportunity for small, restaurants can get a better independent businesses to fill the gap. return on their margins. These businesses are more agile and But what about food flexible as they employ fewer staff safety concerns? (often from the same family), and are Most restaurants therefore able to react quicker to have serve local customers. These implemented customers are likely to spread the stringent word throughout their local health & communities, further boosting the safety success of these businesses and regulations building a loyal customer base that’s to protect likely to stick around well after the both their dust has settled.

38 November/December 2020 FOODSERVICE IN 2030 Companies making about sustainability while they also Based on an EHL survey and research, new investments expect personalization options, ranging with the aim of providing an accurate ” would be facing a from ingredients to size and even image of the foodservice and catering 40% or more preparation. Businesses should therefore focus on world cuisine and healthy industries 10 years from now, several decline in revenue. And key trends are emerging, which may options, offer food that can be any number of issues actually reshape the future of transported easily and sustainable restaurants, large and small-scale catering could extend the options such as organic and locally establishments, as well as industrial payback period or sourced products delivered in reusable catering overall. make investments or compostable packaging, and enable Selecting a restaurant for delivery/ unrecoverable. ordering through smartphones. takeaway service - when choosing the Environment for eating - eating ideal provider for delivery and takeaway ordering - customers in 2030 will order delivered or takeaway food is services, customers are likely to use mostly through their smartphone and, expected to be mostly a solitary search engines, ask friends or relatives, as a second choice, through a occupation for consumers in 2030. use evaluation websites for reviews and computer. For this reason alone, The majority of respondents prefer the order their meals on an application. businesses should focus on smartphone food to be delivered, mainly at home, They will also be inspired by social applications to enable food ordering, while the workplace is also gaining in media and make their final decision ensure that the restaurant’s website is popularity, which is why delivery at according to their current mood but mobile-friendly and give the option to home is the most popular trend, while also based on their past experiences order food online. there might be an increased demand and budget. This is why businesses Food trends for delivery/takeaway: for corporate delivery. should use search engine optimization discovery of world cuisine, healthy food Preferred payment options - in 2030, and delivery applications as main tools. and customization options. Customers consumers expect to pay as soon as Make every customer experience of delivery services mainly seek to they make their food choice and prefer unique and monitor reviews regularly. discover a new type of cuisine or to eat fixed pricing. Credit card or contactless Moreover, foodservice outlets should healthily, unlike those eating at a payment are their ideal methods of also pay attention to “Instagramable” restaurant who mainly choose pleasure- payment, while payment by biometric (highly recognizable or unique) food. oriented meals. They are not interested control could be an evolution for 2030 Smartphones are the future of food in traditional cuisine and are concerned (14% of respondents consider this option, according to the survey). EHL supplies with outgoing orders, demand immediately. Moreover, many advises that fixed pricing paid upfront foodservice distributors are now left foodservice producers have already with a credit card or contactless with overcapacity in their storage invested in equipment and facilities to payment is what consumers expect to facilities and distribution networks, produce and package food in large be offered in 2030. including the costlier “cold chain” - the multi-serving formats for complex What’s the food delivery customer temperature-controlled storage, prepared-, processed-, frozen-, canned-, profile? - food mobility is around the equipment, and logistics needed to and packaged-food value chains. It corner and in order to rightly adapt to maintain a desired low temperature. would be highly inefficient to reconfigure it, restaurateurs should get to know The dilemma distributors face is how to those investments to single service sizes. their customers. Customers for delivery stabilize their network cost structures in In addition, producers’ plant personnel and takeaway services are mostly the interim. They could scale down may be at risk of infection, since, in younger people up to 35 years old who support within each facility while some cases, the factories require could be students, managers and full- maintaining a footprint. Or they could associates to work in close proximity. time employees. consolidate their networks of state- For foodservice producers, the dilemma aligned distribution centers into regional is around the two- to five-year payback IMPACT ON THE ones, in spite of increased miles and period of new packaging lines. US LANDSCAPE lead times in a highly competitive Reinvesting and rebalancing a food- Distributors run an optimized and stable environment. But consolidating some service network for retail is not a supply chain, with upstream orders distribution centers and exiting others straightforward decision. Companies coming in that anticipate downstream would reduce overall capacity in the making new investments would be orders going out. Margins depend on long term. It would also limit local facing a 40% or more decline in there being a steady flow in both distribution options for food-service revenue. And any number of issues directions and having only a subset of companies when demand returns, could extend the payback period or products in inventory awaiting orders. reducing channels for food-service make investments unrecoverable. According to McKinsey Global Institute, producers as well. Foodservice Forecasts are uncertain, for example, immediately after coronavirus-related producers, such as produce and meat about the duration of pandemic-related shutdowns, outbound orders suddenly processors, face similar volume declines demand shifts, the recovery of the stopped, because of government- as their distributors do. Although in- foodservice economy, and the timeline mandated closures of restaurants, even store sales have increased to date, that of returning to full employment. though inbound orders of food kept increase has not covered the scale of Competition for volume is already coming in from farmers, foodservice decrease in foodservice, so plant putting downward pressure on prices. producers, and processors. That led to utilizations remain significantly reduced. And short-term solutions, such as logistical bottlenecks and storage-space Additionally, many producers’ brands manual packing, are labor intensive and shortages as distributors worked to may not be recognized by retail face incremental challenges because of cancel incoming shipments of inventory consumers, making it difficult to gauge physical-distancing precautions. n from farmers. Distributors have been significantly affected by quick-service and casual-dining restaurants in their switch to takeout only, with slow recovery given the staged return to full service. Some distributors have also adapted by at least partially initiating online-ordering and delivery services, but that has not been universal. Having rebalanced

40 November/December 2020 Advertorial

NEW BAULETTI® WITH SWORDFISH AND LIME, PERFECT FOR REFINED SUMMER RECIPES WITH A FRESH AND EXOTIC FINISH

n elegant remake of the fish-based Triangoli similar to the handmade product, characteristics (triangular-shaped ravioli), with a lighter and conferred by the use of 8 eggs from free-range hens per rounder flavor thanks to the lime juice and zest. kilo of semolina. AA softer filling, a more modern shape and a But it is their fillings which are the true protagonists of touch of lime to give a more rounded flavor: the the line: more abundant than in the usual stuffed pasta, Triangoli with swordfish have been perfected and have they are designed to whet the imagination of chefs with become the new Bauletti®with swordfish and lime from recipes that alternate tradition with gourmet the premium line Divine Creazioni®. A delicate and combinations. The packaging makes the difference as refined remake based on swordfish made fresher by a well: an elegant pack with a maximum weight of 2 kg, in citrus note, in an irregularly shaped case with carved which the Divine are securely placed in special trays so edges like those made with a pasta cutter. A harmonious as to keep them separate to prevent any damage. and refined taste, prepared with few excellent The Bauletti®with swordfish and lime are the latest ingredients: swordfish, ricotta cheese and breadcrumbs, addition to this range, consisting of 32 Divine, numbered harmonized by the lime juice and zest which enhance as befits the finest products. A reference product which the right balance, making this product lighter and more enriches the fish-based offers of the, line, such as the pleasant for all. Panciotti®with scallops and prawns from the North Seas, Its shape, which differs from piece to piece, to reproduce the Bauletti®stuffed the irregularity of hand-made dough, is one of the with lobster, the peculiarities of the Divine Creazioni®, the premium line Raviolotti with cod of fresh pasta dedicated to the most demanding chefs, and the Scrigni prepared with ingredients selected from the best Italian stuffed with PDO products, worked in surprising combinations. Even scampi. the intense yellow color and the consistency of the Cooking time: dough make Divine Creazioni®the pasta which is most 5 minutes. n

SURGITAL S.p.A. - via Bastia 16/1-48017 Lavezzola (RA) - Emilia-Romagna - Italy; tel. +39 0545 80328 - fax +39 0545 80121 - [email protected] - www.surgital.it

www.frozenfoodeurope.com 41 Quick Service Restaurants By Dan Orehov

LEANING TOWARDS A HEALTHIER APPROACH Despite the global pandemic, the overall fast food market and the quick service restaurants (QSRs) channels are expected to reach USD931.7bn by 2027, rising at a CAGR of 4.6% from 2020 to 2027, according to the latest reports.

he global fast-food market is for fast food product to grow in demand for taste and preferences of poised to witness significant terms of volume sales. According to the food. On the basis of end-user, growth during the forecast the above-mentioned researchers, the the quick service restaurants segment period, owning to increase in increase in popularity of fast-food is dominating in the market, which number of fast-food restaurants boosts growth of the accounts for 42.59% of the share in restaurants,T rise in number of working global fast-food market. Among the global fast food market and is women, tech-savvy ordering options, emerging economies, China, India, expected to retain its dominance rise in demand for international and Brazil dominate in terms of fast- throughout the forecast period, cuisines, and change in consumer food consumption, owing to their ResearchandMarkets says. With the taste and preference. However, large population base and growth in increasing demand for fresh, tasty, and according to ResearchandMarkests, number of QSRs such as McDonald's, appealing food at affordable cost, the factors such as high setup cost of Burger King, Wendy's, Subway, and demand for quick service restaurants restaurants and rise in health Dunkin' Donuts. On the basis of type, is increasing. Moreover, retaining the concerns among the fast-food the Asian/Latin American food has healthy and natural ingredients along consumers are expected to hamper been the most preferred fast food with maintaining the taste also boosts the growth of this market. Moreover, among consumers, due to its flavors the market growth. On the basis of the rise of fast casual food is and ingredients added. Thus, the region, North America was the forecasted to negatively affect the Asian/Latin American food segment prominent market last year and fast-food market growth. was valued USD155.5bn and is accounted for the maximum share in expected to grow with a CAGR of the global fast food market. This is WHAT’S HAPPENING NOW 3.4% from 2020 to 2027, to reach attributed to the high consumption of Fast food products are convenient USD203.6bn by 2027. However, the fast food in the U.S., Canada, and and can be consumed with ease burger/sandwich segment is expected Mexico. Consumers in the region are anywhere, anytime. Hence, the fact to grow at the highest rate during the attracted by the fast food with new that the busy lifestyle being adopted fast-food market forecast period. This flavors, textures, and higher nutrition by majority of customers paves way is attributed to increase in consumer of the fast food and has led to such

42 November/December 2020 growth. Furthermore, North America which have extended the courtesy of opportunity to be selective about is expected to witness a highest distributing food at odd hours too. their orders by allowing multiple CAGR of 3.4%, owing to rise in Thus, customers who prefer dining at reviews and customizations. Besides disposable income and busy lifestyle home contribute a major chunk of assisting the customers, the kiosks of the consumers as a result of higher revenue for the fast food and quick also help in increasing the average employment and increase in number service restaurant industry. Grand check size and order volume and of working women in the region. The View Research also says that health- shortening the queue. players in the fast food industry have related concerns over increasing fast adopted product launch and business food consumption have compelled WHAT’S ON THE MENU? expansion as their key developmental most fast-food producers to create American cuisine led the market and strategies to expand their market healthier fast-food products and thus, accounted for more than 25.0% share share, increase profitability, and the majority of restaurants have been of the global revenue in 2019. Grand remain competitive in the market. updating their menus and recipes to View Research says that the category Among the key players on the market create healthier fast-food options. A includes restaurants serving a variety today, there are Auntie Anne's, Inc., large number of fast-food items show of burgers, pop-corns, fries, frozen Cinnabon Franchisor SPV LLC, dominance of fruits and vegetables dairy desserts, wraps, doughnuts, Domino's Pizza, Inc., Dunkin' Brands over processed meat, which is toasts, nuggets, sandwiches, sliders, Group, Inc., Hardee's Restaurants considered to be less healthy. Added coleslaw, potato wedges, chicken LLC, Firehouse Restaurant Group, to this, vegetarianism and veganism fries, corn dogs, chicken fingers, Inc., Jack in the Box Inc., McDonald's, are also influencing the changes in the cinnamon rolls, biscuits, cakes, muffins, Restaurant Brands International Inc, menu. Rising inclusion of plant-based and sweet flavored drinks. The and YUM! BRANDS, Inc. products in the menu is a major industrial process, fast-paced lifestyle, trend, which along with catering to development of franchises, and CONSTANTLY EVOLVING niche customer demands also helps efficiency in production are some of QSRs have evolved as a major to create a sustainability-focused the factors playing a vital role in provider of this mass-produced food, image. Moreover, technology has also widening the scope of American which has been attracting an played a crucial role in supporting the cuisine. Turkish and Lebanese cuisine increasing number of people towards market growth. Touchscreen point of is expected to register the fastest experiencing and enjoying their sales terminals, self-order kiosks, and CAGR of 6.4% from 2020 to 2027. services. Grand View Research says kitchen-display screens are among The category includes restaurants that convenience, good taste, and many other technologies that are serving açma, ayvalik tostu, balik economical in terms of both time and helping in restructuring the industry ekmek, börek, döner, dürüm, money are some of the crucial factors operations. Deployment of self-order gözleme, kebap, kestane, kokoreç, kol acting in favor of the market for fast kiosks has been increasing in number böregi, kumpir, kürt böregi, lahmacun, food and quick service restaurant. in various restaurants. These help in midye dolma, misir, pide, pogaca, The fast food and quick service meeting diners’ expectations through simit, sosisli, taksim hamburger, restaurant industry has evolved to top-notch digital experience and tantuni, tavuk pilav, tost, and encompass the changing needs of its easy-to-use interfaces. Furthermore, shawarma. The growing popularity of customers in its business model. Most Grand View Research says that these this cuisine has given opportunities to of the quick service restaurants, along give customers a quick and easy various restaurant companies offering with offering sit and dine, also offer numerous other services, including take-out, drive-thru, and home delivery, which are well suited to the modern lifestyle, especially during the recent pandemic crisis. This has also helped the restaurant business in maximizing benefits. The delivery trend has been further propelled by third party delivery services, such as DoorDash, Foodler and Grubhub,

QSR SALES - TOP FIVE SEGMENTS BY MARKET SHARE Segment Market Share% Hamburger-focused rest. 30+ Pizza parlors 15 Sandwich shops 12 Chicken restaurants 8 Mexican restaurants 7 Source: Franchise Help

www.frozenfoodeurope.com 43 Kebab Turki Baba Raffi in Indonesia; Café Amazon in Thailand; and Jollibee Foods in the Philippines.

FUTURE TRENDS The QSR segment accounts for more than 50% of sales in the entire restaurant sector. While Quick Service was once dominated by fast food, fast casual continues to gain market share, according to information from Franchise Help. The restaurants themselves are known to have a consistent, simple look, feel and even music in each location. Customers typically order and pay at a counter or window, and then take food out or grab a tray to sit and eat. Meals are short, there is no table service and condiments are usually centrally located rather than table top. Menus are also the same from location to location, and consumers enjoy a recognizable, familiar experience no matter where they are, with a Turkish and Lebanese fast food to Research says that North America dependable level of quality. Meal open new branches across borders. held the largest share of over 40.0% choices are inexpensive, with options Added to this, researchers say that in 2019. Different types of fast food typically USD6 or less with combo independent fast food and quick have been popular in the U.S., meal packages combining “signature” service restaurants dominated the Canada, and Mexico. According to a mains with sides and a drink. The market and accounted for more than report released by the Center for United States fast food market 65.0% share of the global revenue in Disease Control & Prevention, from continues to be dominated by 2019. The category includes 2013 to 2016, 36.6% of adults hamburger fast food restaurants, restaurants with four or fewer consumed fast food on any given accounting for over 30% of industry branches or subsidiaries with the day. 44.9% of the fast-food sales. However, that market share is same name and of the same type. consumers are aged between 20 and sliding, and Mexican food in particular The growth is attributed to the fact 39, 37.7% are aged between 40 and has been gaining. The same source these restaurants serve fast food that 59, and 24.1% are aged 60 and says that franchise concepts based on is more inclined to the local taste and above. It was concluded that the healthier ingredients and meal choices cuisine. The local flavors are much consumption of fast food reduced continue to pop up, and the old more familiar among residents, and with age. It was also noticed that a stalwarts continue to add healthy thus standalone QSRs enjoy a wider greater number of men consumed options to their menus. Locally- penetration among the majority of fast food in comparison to women. sourced ingredients - something that consumers. As such, QSRs are Last but not least, it is worth has been counter to much of the fast- expected to register the fastest mentioning that Asia Pacific is the food industry distribution model - are CAGR of 5.9% from 2020 to 2027. fastest growing regional market with on the rise. Major chains are promising The segment includes restaurants a CAGR of 6.2% from 2020 to 2027. to source fresher ingredients with less with five or more branches or The region has a wide penetration of additives, free-range chicken is showing subsidiaries with the same name and both local as well as foreign fast food up on more menus, and some of the same type. Some of the most restaurant chains. McDonald’s, Burger restaurants are offering vegetables as a popular restaurant chains operating King, and KFC are some of the most main course or the primary side. And globally are Subway, McDonald's, popular American restaurant chains a recent report claims that almost 50% Starbucks, KFC, Burger King, Pizza in the region. Some of the domestic of restaurants with organic options Hut, Domino’s, Dunkin’, Baskin- fast-food restaurants in the region have an average check size of USD5 Robbins, Hunt Brothers Pizza, are Trung Nguyen Coffee in Vietnam; to USD7. n Wendy’s, and Taco Bells. Adaptation of the menu, based on the countries Major chains are promising to source fresher that these restaurants have been ” ingredients with less additives, free-range chicken entering, remains a crucial strategy, is showing up on more menus, and some motivating the global success of these restaurants are offering vegetables as a main restaurant chains. Grand View course or the primary side.

44 November/December 2020

Nutrition and Ingredients

START CLEANING YOUR LABELS Today’s consumers are far more concerned with the integrity of the food and drink they consume. How should manufacturers of food and beverage products respond? ccording to Oakland CLEAN LABEL HOW CAN MANUFAC- Innovation, a Science Group GOES MAINSTREAM TURERS RESPOND company, clean label is the In line with other food trends, such as The evidence shows that there are big term which describes the gluten-free and veganism, which were rewards for manufacturers and brands consumer demand for historically seen as “niche”, researchers that can respond: consumers are not naturally,A minimally processed food and from Oakland Innovation believe clean only willing to pay more, but would beverages containing as few ingredients label is a trend and not a fad and switch from their current brand to one as possible. Overwhelmingly, consumers represents a permanent shift for that offers more transparency. For following this trend want food that consumers when choosing food and packaged foods and beverages, this is comes from a kitchen not a laboratory. beverage products. Data from Nielsen in fueling the need for streamlined Indeed, buying decisions are increasingly the US shows that half of all shopping formulations, transparency on labels, based on what consumers perceive to trips now include the purchase of a clean with transparent product claims and be ‘better’ for them and on the fit of label product, while around 50% of ingredients lists in the expectation that the product to the lifestyle they are consumers worldwide believe products they will be scrutinized and evaluated. choosing to lead. To a consumer, clean with fewer ingredients are healthier. The Already, a number of food and label may denote many attributes growth of the trend is partly because of beverage manufacturers have developed including: free-from (e.g., GM, dairy, social media — the Instagram generation products and supply chains to enable allergens, etc.); nutritional (largely Millennials and generation Z) are clean label claims. Examples range from wholesomeness; a shorter ingredient list ever more able to share food yogurt, where Yofix Probiotics promise on pack; an absence of artificial experiences and influence the buying “a unique blend of oats, legumes and ingredients - or indeed ingredients decisions of others. This pattern of seeds”, to baked goods, where Dewys explicitly labelled “organic”; recognizable sharing details of food that is both markets products that “are crafted with authentic ingredients (which they may aesthetically-pleasing and “healthy” can be real, simple ingredients”. In beverages, find in their kitchen at home); or witnessed across many social media juice manufacturers, such as Refresco, products which demonstrate a lower platforms - on Pinterest for example, or champion sustainable supply chains6. level of processing. BuzzFeed’s Tasty following on Facebook. And in brewing, the proliferation of

46 November/December 2020 artisanal breweries claiming short ingredient lists and highlighting ingredient provenance underline the penetration of the trend in this sector.

IDENTIFYING THE CHALLENGES In order to ride the wave, manufacturers and brands are increasingly developing new brands or By applying the principles of formulation design in re-positioning (and re-formulating) foods to the challenge of clean label, many existing products. However, there ” organizations are beginning to work towards remain a number of challenges in balancing product cost and quality with the building a clean label proposition. demand for fewer ingredients. These fall under six broad categories: • Cost - artisanal and small, specialist and texture) with product stability and a route to driving increased value in brands have been able to position microbiological safety. As consumers foods and beverage products and in clean label products to specific overwhelmingly show a preference for winning greater market share. By consumer segments at premium foods that are less processed, there is applying the well understood principles prices however, penetrating mass a need for more detailed of formulation design in foods and market segments will demand understanding of the science behind beverages to the challenge of clean different price points. This is a product formulations and the label, many organizations are beginning challenge as the costs of producing, functionality of the clean label to work towards balancing product cost testing and certifying clean label ingredients. Manufacturers who can and quality with the demand for fewer ingredients can be considerable. harness the functionality of a natural ingredients. Indeed, ingredient suppliers • Supply chain - building a supply ingredient may well develop a are stepping up to the mark with chain which is scalable and delivers competitive edge. solutions that enable manufacturers to clean label attributes can be a • Brand - is clean label the right achieve this balance. When this challenge. This is particularly acute positioning for a manufacturer’s brand approach is applied at the portfolio where certification is required and - one that provides the ability to level to a product range by leveraging a especially as consumers are looking shape their brand narrative going core design based on clean label beyond ingredients lists in a bid to forward? Clearly, brands already principles, the potential to achieve a understand the provenance of each perceived to be ‘healthy’ by cost saving — or at least a cost neutral ingredient better consumers are better placed than position — could well unlock mass • Regulation - Uncertainty over what those simply adding clean label market applications. Product design defines clean label (given that the products to their portfolio. becomes paramount here. Developing term itself is not a regulatory one) a core product chassis from a small means that careful consideration of FINDING THE number of identifiable ingredients and context and regulation is required to OPPORTUNITIES ingredient suppliers that work manage risk. FROM CLEAN LABEL harmoniously to deliver the required • Consumer activism - consumers Despite the challenges represented by functionality is key. This clean label are increasingly active and engaged clean label, taking up the opportunity chassis can be the basis of your product and will call out claims perceived to that this mega trend represents can be range and can unlock mass market be misleading. Recent examples penetration whilst delivering credibly include Hint where consumers against the consumer trend. n

contested a product (flavored water) # Oakland Innovation helps food and beverage described in marketing claims as “all manufacturers with the challenge of clean label. Our 50% deep sector knowledge in combination with our cross- natural” but which contained a of consumers worldwide functional teams of scientists, engineers, regulatory and chemically manufactured substance. believe products with consumer insight experts helps clients in various areas. LaCroix, additionally, faced legal fewer ingredients objections to an “all natural” claim. The inevitable conclusion is that if are healthier. consumers perceive that brand claims are a marketing ploy and lack integrity then there may be reputational consequences. • Functionality - the identification of viable alternatives to artificial sweeteners, preservatives, flavors, colors that can deliver the desired consumer sensorial experience (taste

www.frozenfoodeurope.com 47 Frozen Food in Scandinavia By Euromonitor International

READY MEALS AND ICE CREAM ARE THE MAIN DRIVERS Dinner mixes and comforting ready meals are the standout performers as consumers seek familiarity at home in response to COVID-19 while Ice cream and frozen desserts take the pandemic in stride.

rozen pizza and chilled ready convenient options. Frozen pizza positive impact. On the one hand, the meals are by far the two most continues to be led by active players boom in home cooking seen during the popular choices within ready Orkla Foods Norge AS and Dr Oetker response to COVID-19 is expected to meals, recording the highest value Norge AS. Keeping competition tough, negatively impact sales of ready meals. sales in 2019. Most other ready both players release new variants Orkla Foods Sverige AB is expected to meals,F such as shelf stable, dried ready regularly to keep offerings fresh and retain its lead in ready meals in Sweden, meals and frozen ready meals along diverse. Players who focus on their despite a slight value share decline in with chilled pizza and dinner mixes are health and wellness benefits continued 2020. Packaged food giant Orkla Foods struggling to attract consumers due to to see notable value share in 2019. This Sverige AB offers a wide product the high degree of product innovation included healthy snack pots Litt Mat portfolio and takes advantage of its and exposure seen from the two from Fjordland AS, gluten-free and considerable economies of scale. Several leading choices. vegetarian pizzas from Dr Oetker, relatively new companies in the Folkets Pizza and Grandiosa, and category are expected to maintain or FROZEN PIZZA HAS THE vegetarian options from Fersk & Ferdig grow their value share in 2020, HIGHEST VALUE SALES or Fjordland Sunt & Godt. In 2019, undeterred by consumer preference for Frozen pizza is a much-loved food in private label registered strong value established brands amidst the Norway, a meal that is often shared growth in chilled ready meals, having uncertainty of the pandemic. One with friends and popular with families doubled its value share during the newcomer posting healthy sales in 2020 and children. It has continued to display review period. Retailers have focused was VegMe with its eponymous brand strong sales growth in both value and on introducing a wide range of options, of vegetarian chilled ready meals. volume terms over 2019, thanks to its including more exotic dishes, on-the-go convenience and the large number of alternatives, premium options and ICE CREAM SALES new launches, keeping variety fresh. trendy packaging. CONTINUE TO BE HEAVILY Vegetarian, vegan and plant-based AFFECTED BY THE alternatives boomed in popularity in CONFLICTING TRENDS FOR WEATHER several packaged food options towards READY MEALS IN SWEDEN Seasonality remains a key challenge for the end of the review period, and ready COVID-19 will be a mixed blessing for ice cream manufacturers in Norway. In meals was no exception. There is a ready meals in Sweden, with conflicting 2018, the country benefited from an strong demand for healthier food trends pulling the category in different extraordinarily long and warm spring alternatives in Norway, particularly directions but ultimately having a and summer, with this substantially

48 November/December 2020 driving up both retail volume and value sales. With the category’s volume sales hampered by inclement weather, # manufacturers in 2019 focused on new 2020 product development to try and at least saw an acceleration of boost value sales, particularly in the the indulgence trend in areas of vegan, high protein and low- Scandinavia. calorie ice cream, with health and wellness offerings having largely frozen desserts in 2019, leaving only a previously been seen only in the areas small share of sales for other players. of frozen yoghurt and sorbets. While The leading player Hennig-Olsen further over 2017/2018 Diplom Is introduced grew its value share over the review an organic variant under its Diplom Is period thanks to widening its Døla Is brand and a free-from gluten distribution network but primarily due and lactose variant called Diplom Is Fri, to its focus on new product in 2019 it launched a vegan almond- development, with its new launches accounting for only a marginal share of based ice cream in chocolate flavor as being well-received by consumers. sales. Norwegians generally prefer high well as high protein options with an Diplom is banking on innovation in quality and well-known brands when indulgence positioning in American- vegan and high-protein ice cream in an purchasing indulgence products such as inspired flavors such as cookie dough, effort to regain lost share. Second- ice cream. salted caramel and chocolate brownie. ranked Diplom Is, a fully-owned Meanwhile, Sweden has implemented a Although ice cream is a sugarized subsidiary of the domestic dairy giant very light touch response to COVID-19, product, it was unaffected by the Tine, led ice cream and frozen desserts with no mandated store closures, and significant increase in sugar tax at the up until 2016 but was then overtaken bars, restaurants, cafés and nightclubs beginning of 2018. However, the tax by Hennig-Olsen Is, losing share to the remaining open as long as social hike was heavily criticized by new leader as well as smaller niche and distancing was observed. As a result, the manufacturers and industry associations premium players. The company has pandemic has had a less severe impact as favoring certain products and sought to try and regain lost share on ice cream sales than other regional disadvantaging others, leading to the through a focus on innovation, especially countries. In line with longstanding government appointing a committee to under its frozen yoghurt and sorbet consumer trends, demand for healthier look further at the issue. brand Diplom Is Dream, and new ice cream and frozen desserts options Ice cream in Norway remains a duopoly product launches such as Diplom Is continues to rise, and this is being met as smaller players struggle to gain share: Døla and Diplom Is Fri in 2017, with by producers. Health-positioned ice Hennig-Olsen Is and Diplom Is together these followed over 2018/2019 by the cream in particular is seeing strong continued to dominate ice cream and launch of a vegan almond-based ice demand, and the added value of these In line with cream in a chocolate flavor as well as products, which are mainly in take- home ice cream, is helping grow prices longstanding high protein ice creams with an indulgence positioning under the Lohilo in constant value terms in 2020. Ice ” consumer trends, line. Unlike the two ice cream giants cream in Sweden is seeing the demand for Hennig-Olsen Is and Diplom Is, which emergence of two clear trends, each healthier ice cream and both suffered a similar decline in retail driving volume sales and helping to push frozen desserts options value sales in 2019, private label up price positions. Aside from the continues to rise, and recorded solid value growth, albeit still health trend, in particular consumer this is being met by demand to reduce sugar and fat, as well producers in as switch to a plant-based diet, there is Scandinavia. a strong indulgence trend that has been accelerated in 2020 by product development, more ice cream consumption at home, and consumers craving comfort in response to the COVID-19 pandemic. n

www.frozenfoodeurope.com 49 Retail Market By Dan Orehov ADAPTING TO BUSINESS DISRUPTIONS The demand models of visibility into local demand makes it prepared their pantries for the possibility frozen food nearly impossible to fulfill market needs of resurgence? Mintel says that the over the short or long term. Instead, historical models companies relied on in producers have Mintel recommends to prepare to meet the past won’t answer that question. traditionally relied on shoppers and consumers’ shifting needs Neither will seasonal forecasts, year-over- haven’t helped all by rethinking the approach to data and year data or internal shipment numbers. applying the most comprehensive None of these provide the complete companies plan intelligence available. According to the insight producers need to plan effectively sufficiently during the researchers, to make the demand in the current climate. By analyzing trends novel coronavirus planning process more effective and give each week and incorporating current a company the flexibility to succeed, it data into the planning process, (COVID-19) crisis. will need to monitor local demand shifts companies will be able to identify With ongoing so that producers can allocate resources opportunities to grow sales and increase uncertainty, frozen to meet both short- and long-term shelf space. Plus, producers will be able changes in specific markets. to meet retailer and consumer needs food producers need without damaging the brand. the most recent data GETTING THE DATA NEEDED TO PLAN IDENTIFYING LOCAL that shows the latest EFFECTIVELY MARKET FLUCTUATIONS shifts in consumer Keeping up with current changes in Shifts in demand aren’t universal. Even at purchasing patterns, consumer behavior is challenging. By the onset of the COVID-19 crisis, there and helps them understanding these changes, frozen were significant variations across food producers can more accurately categories and geographies. Mintel adapt quickly to plan for future needs. Stockpiling and experts say that understanding these those changes, pantry loading drove demand surges in differences allows producers to according to Mintel many categories at the start of the crisis, reallocate inventory to avoid out-of- including frozen foodstuffs. Will similar researchers. surges occur as cases spike in certain regions and new restrictions are put in nticipating consumer demand place? Or have consumers already is an integral part of any company’s planning processes. But recent business disruptions have left the traditional forecastingA models outdated, making it harder to carry out day-to-day operations. Consumer behavior remains unpredictable, and it’s challenging to know what demand looks like in the next quarter. So, how can processors and producers accurately plan for future demand in this kind of environment? According to Mintel, without access to daily sales data, household inventory levels or on-shelf availability information, planning for current market needs will continue to strain any company. A lack

50 November/December 2020 stocks and lost sales, and plan for future with their audiences. At Home Brands no longer demand shifts in specific markets and experiences bring engagement and trial need to wait for the local trade areas. To anticipate these opportunities to everyone’s living room, ” summer months changes, companies need to have says Vaughan Edmonds, planner at with their festivals shopper insights and sales data global brand experience agency Sense. and crowded city segmented by geography and key The events of this year have created markets. It’s not enough to recognize a change across the globe at a rate centers to interact with shortage once it’s happened, a company unprecedented in modern times. The their audiences. needs to be able to spot the surge way everyone lives their lives has ahead of time and analyze daily sales fundamentally changed and these brands. The issues range from the very data to identify where the next one shifts have had immediate implications broad to the very specific. For many could occur. This way, producers will be on marketing. for brands, product trial is the able to distribute inventory where “In particular, a global lockdown wasn’t cornerstone of their marketing strategy. demand is highest ahead of time, rather great news for the types of With the dramatic reduction in footfall than reacting after the fact. environments traditionally as-sociated in environments like commuter hubs with brand experiences, which have and events, these brands now face the UNDERSTANDING become an increasingly important part challenge of sampling efficiently and WHAT’S DRIVING of food brands’ marketing strategies — effectively. For others, engagement may CONSUMPTION TODAY festivals, events, crowded high streets, be the foundation of their approach. Many manufacturers seek to understand bustling shopping centers and Content only goes so far — some why consumers purchased what they commuter hubs. However, the past six brands need tangible interactions rather did, and better anticipate how external months have taught us a great deal than passive absorption. The good events will impact future spending about the art of brand experiences. news is solutions do exist for food patterns and demand drivers. Translating We’ve learnt that brand experiences brands facing these sorts of challenges. consumer motivations requires careful were never really about the Innovation is occurring and that monitoring of consumer behavior and environments they took place within. represents the immediate future for changes in key markets and They are about people — brands brand experiences and all the benefits demographics. These behavior shifts augmenting their lives to make the they bring. Successful experiences can lead to buying patterns that can help everyday a little more exciting. Just be activated in any environment. producers understand how to develop because the people weren’t on the “The past few months have seen a future demand plans. According to streets didn’t mean the show couldn’t range of food brands focusing their Mintel, they can identify emerging trends go on,” explains Edmonds. “We’ve seen attention on the home to great effect, and isolate the drivers behind them with a global increase in intent for activities but this type of activation has been weekly reporting that reveals not only such as for cooking (+54%), at-home around for years. In 2009, Doritos sales volume but velocity and channel entertainment (+40%) and home hosted their Dodgeball Challenge for 31 preference. If a manufacturer is unable improvement (+22%). Zoom’s daily university teams. The twist? Teams had to allocate resources and inventory user base grew from 10 million to 200 to avoid dodgeballs fired from cannons effectively, they may miss turning million in the three months over controlled by people sat at home on demand surges into sales opportunities. lockdown, as more of us were forced their devices. The activation signaled the to work away from our offices. There start of a movement towards integrating THE RISE OF AT HOME has been an 18% increase in e- brand experiences with technology to BRAND ENGAGEMENT commerce use in the UK for products increase campaign reach. This year, we Food brands no longer need to wait for normally bought in-store as a result of saw Haagen Dazs help bring the magic the summer months with their festivals COVID-19,” he adds. These changes in of Secret Cinema directly into our living and crowded city centers to interact behavior have created a range of rooms by sponsoring Secret Sofa, an unexpected new challenges for food array of themed film nights. Properchips delivered their snacks straight to our front doors using a bright red float and Instagram. Finally, Galaxy teamed up with Vogue to promote their Truffles range and sponsor the #VogueNightIn series,” explains Edmonds. # 70% of consumers went shopping for immediate consumption needs this year.

www.frozenfoodeurope.com 51 The key for brands is understanding which ” social channels and influencers will increase reach as effectively as possible.

designed to change those perceptions and show the brand in a new light,” says Edmonds.

Idea first, format second Experiential is a flexible marketing discipline. The possibilities for an experiential activation are endless and the best marketing is distinctive and original. “Just because your competitor did a comedy gig live over Zoom doesn’t FIVE KEY TIPS opportunity for many brands that would mean you should do the same. There FOR FOOD BRANDS never normally be consumed in the are a multitude of ways a brand can Remember the difference home. This is how brands can change augment and improve the At Home between experience and content perceptions and how products naturally experience. Trust the creatives to build Experience and content are not the consumed on-the-go could begin to something unique,” ends Edmonds. same thing. Experiences are powerful become relevant in people’s lives again. Despite a turbulent few months, this because they involve an interaction. winter may be one of the most exciting The act of consumers slicing up their Consider your in recent memory for brand own garnish or dressing up their living marketing objectives experiences. A few brands have rooms is much more memorable Brand experiences are a powerful tool if pioneered the At Home experience than watching someone else doing it, used strategically. They can deliver a movement, innovation that was according to brand experience plethora of different marketing objectives. necessary regardless of a global agency Sense. In general, they can help grow awareness pandemic. Brands no longer need to and consideration, whereas product trials wait for the summer months with their Social amplification is essential can be used to build association and festivals and crowded city centers to In the past, the question for every brand drive immediate sales. “When planning a interact with their audiences. The experience was how to increase the campaign, especially an experience, try to opportunity to engage with consumers reach for something taking place in the build a strategic roadmap. What does in their homes exists. For those willing physical world. At Home experiences our audience currently think about the to grab that opportunity, the chance to rely on social amplification and it has brand? How do we want them to think stand out from the crowd and drive never been easier for brands to include instead? How can our experience be brand advocacy is enormous. n more people in their experiences, according to Sense. The convenience of an experience taking place in consumers’ living rooms makes it far more accessible. The key for brands is understanding which social channels and influencers will increase reach as effectively as possible.

Think about an occasion to align with Marketing is all about building associations. To build habits (and ultimately increase sales), At Home experiences should align with a natural consumption moment in the home. With people spending more of their time at home, the opportunities for brands to align with have grown. A change in behavior presents an

52 November/December 2020

Fair Preview

Gulfood 2021 returns THE FIRST alongside GulfHost (Middle East & North INTERNATIONAL Africa’s leading hospitality event) – F&B EVENT TO from February 21 to 25, 2021 at Dubai KICK-START 2021 World Trade Centre. t the beginning of this • StrEAT - promises visitors a real challenging year, local and street food experience by street international food businesses # food legends with surprise guest had the opportunity to reel in 92% stars, live music acts and street plenty of business of exhibitors rated their artist performances. opportunitiesA during the five-day Gulfood ROI positively. • Future Zone - if it's new, if it's 2020 edition. It also marked the last, in- trending, if it's innovative, it's at Future person F&B event to be hosted in 2020 - Zone! Future Zone will showcase a a much needed business uplifting range of highly engaging and moment for the entire industry. Now, as 71% experiential products that are exhibitors will make up Dubai welcomes back tourists, residents innovative and new to the industry. and international visitors, organizers are to USD500,000 worth • Innovation Awards - recognizing happy to announce they are back with of orders over the next and rewarding the most innovative F&B another edition to keep the business 12 months. businesses. Every year, the coveted momentum going. Awards reel in over 300 entries and a “Gulfood is the most important event of • Innovation Summit - offering plenty prestigious judging panel comprising of the year for food professionals looking to of learning opportunities, the renowned global names. source the latest products, gauge market innovation summit will be a multi-track • Startup Program - back to connect developments and connect with global conference covering consumer trends, promising F&B startups with investors suppliers. Attendees can explore new product innovation and industry and business partners from all around markets, hold conversations with over success cases. the world to forge long-lasting business 5,000 suppliers from 198 countries • Tastes of the World - renowned alliances with mentors, industry leaders, around the world and discover new chefs from different continents will government bodies and clients. market opportunities from across the battle it out on a global level before a To conclude, organizers say that based globe,” say the organizers. “Exhibitors and panel of the world’s most decorated on previous editions, the US reported trade show visitors can also increase their Michelin-starred chefs. onsite sales of USD106.7m, while profits and source from one of the • The Retreat - rejuvenate and refresh Ethiopia scored over USD3m in sales widest ranges of global F&B products, at at “Zen Café” Gulfood’s first and The Philippines recorded sales of the most competitive prices for their Hydroponic UAE Homegrown Café more than USD53.4m. business. Moreover, everyone at the with fresh and organic produce grown “UAE is blessed with a strategic location trade show can join in discussion with using the latest agriculture technology. between the east and west, which makes the experts on the future of F&B and • CxO Club - a community of risk- it accessible to major emerging learn about new and sustainable forms of taking executives will kick-off with a economies, linking shipping routes and producing and consuming food,” the closed-door social breakfast club to facilitating goods' transportation between organizers add. discuss how to rethink food in a the various regions in Middle East, Asia, disruptive era. Europe and Africa,” end the organizers. n EXPERIENCES THAT ENGAGE VISITORS From fun, social platforms like Zen café and street food to more professionally charged learning and networking features like Innovation Summit and the Startup Program, Gulfood Dubai 2021 will inform, facilitate networking and entertain visitors and exhibitors alike. Some of the key experiences that will take place during the event are as follows:

54 November/December 2020

New Products

BEN & JERRY’S LAUNCH NEW NETFLIX FLAVOR Ice cream producer Ben & Jerry’s launched another flavor in partnership with Netflix’s comedy brand Netflix Is A Joke. The new flavor features a duo of brown butter bourbon and almond ice creams with roasted almonds and chuckles of cherries. Punch Line, the fourth Ben & Jerry’s/Netflix flavor in 2020 is a limited edition available in store shelves across the country. At the start of the year, Ben & Jerry’s announced it has partnered up with Netflix for a special flavor, as the frozen dessert company revealed on Twitter at the time. www.benjerry.com SEAPAK INTRODUCES EVERYTHING BAGEL BUTTERFLY SHRIMP SeaPak recently introduced the Everything Bagel, featuring a combination of sesame seeds, salt, poppy seeds, dried garlic, and dried onion. Found in the freezer aisle, SeaPak’s Everything Bagel Butterfly Shrimp can be prepared with conventional ovens, toaster ovens or air fryers. Each package includes a tasty cream cheese chive dipping sauce to enjoy alongside the fresh and crispy shrimp. “It seems like everyone - myself included - can’t get enough of this seasoning. People want to try it with all their favorite foods, especially seafood,” Kristen Beadon, director of marketing for SeaPak Shrimp & Seafood Co. said. www.seapak.com

FOOD UNION RELEASES NEW ICE CREAM PRODUCTS Food Union, global ice cream and dairy production and distribution group, announced 17 new ice cream products in the family and dessert categories. The Latvian brand Pols is now offering two new products rich in flavor. One is a classic vanilla ice cream with condensed milk, and the other is a cotton candy ice cream with marshmallows for those who enjoy more playful flavors. Both ice creams are now available in 500 ml tubs. Food Union’s team innovated these new flavors to reflect both traditional flavors and modern flavors, bringing customers comfort and nostalgia when they need it the most. www.foodunion.com DEL MONTE FOODS LAUNCHES NEW POCKET PIES Del Monte Foods showcased their latest innovation, the new Del Monte Veggieful Pocket Pies, featuring a golden cauliflower crust, nutritious vegetables, and a variety of plant-based proteins. Containing one full serving of vegetables in each pie and no artificial flavors or preservatives, Pocket Pies’ savory pockets are meatless and packed with flavor and nutrients, according to the manufacturer. Pocket Pies are available in the frozen aisle and include four flavors: Spinach Artichoke Parmesan, Broccoli Potato Cheddar, Plant-Based Philly Cheesesteak, and Rosemary Garlic Plant-Based Chicken. Pocket Pies is just one of many Del Monte Foods newly released innovations, including new Veggieful Tomato Basil Veggie Bowls. www.delmonte.com

56 November/December 2020

New Products

PRIMA MENŰ CONVENIENCE PACKSHOT CURRY The German Ready Meal producer Prima Menü launches a new range of 3 meals made with barley: Vegetable Curry with barley Goa style 400g, Vegetable pan with barley 300g and barley risotto with spinache and dried tomatoes 400g. The Curry and the Vegetable pan are vegan recipes, the Risotto is vegetarian, all meals are produced with Green electricity from water craft. Barley contains a lot of Beta Glucan, an interesting fiber that supports your body and health. The products match the current demand of good and healthy food and are free from aroma, colorings and flavor enhancers. www.primamenue.de

ORANGE PIE & KATAIFI THE NEW “WORLD LINE” OF WITH KAIMAKI ICE CREAM RISSOLARIA TRADICIONAL STARTS WITH GYOZAS

The Rissolaria Tradicional “World Line” will take us on a journey through the Street Food and Snacks around the world. The Asian gyozas (small thin pastries, stuffed and steamed) are the starter of this menu that we currently serve in 4 flavors: chicken, shrimp, vegetable and chilli with meat. An excellent option for all our customers looking for a practical, light and healthier meal, in which the fusion with Mediterranean flavors is very present. Options Evoiki Zimi S.A. has been in the export business for more than available for horeca, food service and retail. Product made 20 years and expands every year its geographical distribution. in Portugal. Under the brand names “Zimi Psahnon” and “Zimarika www.rissolariatradicional.com Psahnon” it exports to over 30 countries around the world, from Australia to America, all categories of products. Via exports, Evoiki Zimi came close to different cultures, with different flavors and quality characteristics. This is how the company is improving the production techniques and the desire to create new products. We are glad to present you our new product of our company, which are the traditional desserts that everyone of us has tasted it at least once in his life: Orange pie and Kataifi with ice cream. It is a unique ice cream combination recipe with natural mastic from Chios Island. Orange pie is s a combination of our famous crust fillo, baked and dipped in syrup and ice cream. Kataifi dessert is a combination of Zimi’s Psahnon kataifi dough baked and dipped in syrup with ice cream as well. There are ideal for all the moments and special events. www.evoiki-zimi.gr GREEK YOGURT SANDWICHES BY YASSO Yasso Frozen Greek Yogurt unveiled their latest innovation, New Frozen Greek Yogurt Sandwiches. The launch of their Dipped Greek Yogurt Bars in May generated a 19% growth in Yasso’s Yoghurt business. The new product comes with flavors including Mint Chocolate Chip, Vanilla Bean and Peanut Butter and feature 100- 140 calories per sandwich and 4 grams of protein. The Mint Chocolate Chip brings frozen Greek yogurt and chocolate-flavored chips wedged between two chocolate wafers, while Vanilla Bean features creamy frozen Greek yogurt and flavorful chocolate wafers. www.yasso.com

58 November/December 2020 Ad closing 01.02 Ad closing 26.03 JANUARY/FEBRUARY Publishing 12.02 MARCH/APRIL Publishing 12.04 1 ANUGA FOODTEC SPECIAL EDITION 2 PLMA, TUTTOFOOD AND SIRHA SPECIAL EDITION Frozen Pasta for Catering and Foodservice Key Exhibitors Road Map and Event Agenda product innovation, manufacturers, suppliers Appetizers, Snacks and Pies Bakery and Pastry high convenience, filo pastry products, pizza, ready meals key market players, producers, suppliers Frozen Vegetables, Fruit, Mushrooms, Green Herbs Frozen Desserts trends and market overview market dynamics, new product development Technology Innovation for Frozen Vegetables & Fruit Bio and Organic Products for the Food Industry cutting, slicing, peeling, dicing clean label and energy saving products BeNeLux Market Review Frozen Potato Market major players and new products innovative products and European overview Frozen Potato Technology Cooked & Pre-Cooked IQF products for the Food Industry cutting, slicing, peeling, dicing rice, pasta, sauces, cereals, noodles, vegetables Technology & Logistics Technology & Logistics conveyor belts, spiral ovens, IQF freezers & chillers industrial freezing equipment Packaging Technology Technology and Equipment for Frozen Bakery state-of-the-art equipment and solutions proofers, ovens, coolers, freezers Smart Industrial Kitchens Meat Alternative Products

2021 trends and digital solutions plant based substitutes Ice Cream Market in Europe Thermal Equipment & Chillers evolution and estimates technological flexibility in professional kitchens Nutrition & Ingredients Private Label Food for frozen bakery and potato products innovation, new products, producers, retailers Frozen Food in Germany Frozen Fish & Seafood recent developments, review, estimates sustainable practices, market overview, major processors Nutrition & Ingredients Trade fairs: Anuga FoodTec, Biofach, Internorga, Gulfood, FoodEx JAPAN, vegetables, fruit and herbs FoodExpo Greece, M.A.D.E., Sandwich & Snack Show, Parizza, Frozen Food in the UK FoodEx Birmingham market overview

Trade fairs: PLMA, TuttoFood, Sirha, Seafood Expo & Processing Ad closing 28.05 Global, Snackex, CFIA, Alimentaria MAY/JUNE Publishing 14.06 3 SUMMER FANCY FOOD SHOW NEW YORK SPECIAL EDITION Frozen Food from Italy JULY/AUGUST Ad closing 30.07 market overview for retail and foodservice 4 Publishing 16.08 Frozen Pasta & Sauces Market ANUGA SPECIAL EDITION 1 trends, new product development, producers, suppliers Coated/Breaded/Batter Foods Frozen Pizza Market new products, market evolution major producers, suppliers, country breakdown Ethnic Foods - Greek, Mexican, Italian, German, French & Asian Food Technology and Innovation for Frozen Pizza product trends, producers, markets overview processing machines, toppings, portioning and forming Potato Market Update Ingredients for the Food Industry frozen fries market overview in retail & foodservice for pasta, pizza, ready meals (herbs, rice, vegetables, Potato Technology Innovation mushrooms, processed meat) new equipment for frying, cooking and seasoning Frozen Finger Food, Fried or Baked Mix Balls trends and successful products Vegetarian and Vegan Food Frozen Burgers product trends, innovations new products, producers and suppliers Technology & Logistics Frozen Snacks and Pastry trends in cold storage and warehousing innovative products for retail and foodservice Frozen Food in Spain and Portugal Optical Sorting Technology latest market developments innovation and latest equipment Technology & Logistics Deep Freezing Technologies, Proofing, Baking, Cooling industrial freezing equipment for bakery applications Dishwashing Machines for Professional Kitchens Frozen Food in the US highly efficient and environmentally friendly evolution, challenges, opportunities & major players Nutrition & Ingredients trends for coated and breaded products Trade fairs: Summer Fancy Food Show Trade fairs: Anuga, Polagra Food-Tech

Ad closing 10.09 SEPTEMBER/OCTOBER Publishing 24.09 5 ANUGA SPECIAL EDITION 2 NOVEMBER/DECEMBER Ad closing 26.11 6 Publishing 10.12 Key Exhibitors Road Map and Event Agenda Anuga Trends Ready to bake & Pre-Baked Foods special report market innovation, producers, new products Bakery & Pastry Convenience Food for Retail & Foodservice new product innovation, suppliers, producers European market evolution, category breakdown Frozen Vegetables, Fruit, Mushrooms, Green Herbs solutions for retail and foodservice Frozen Products for Catering & Foodservice Technology Innovation for Frozen Vegetables and Fruit suppliers, producers, processors cutting, slicing, peeling, dicing Meat and Veggie Burgers Technology & Logistics innovation and trends trends and solutions in packaging equipment Technology & Logistics Technology Automation & Artificial Intelligence freezing and chilling equipment applications in professional kitchens Quick Service Restaurants & Bar and Snack Channel Meat and Poultry Products market evolution, leading operators in Europe market overview in EU vs USA Front Cooking Devices, Bakery Stations and Take-Away-Counters Frozen Food in France equipment innovation & hygienic requirements key players, product innovation, suppliers Nutrition & Ingredients Global Retail Market ethnic food innovation consumer behavior, new products, processors, suppliers Nutrition & Ingredients Frozen Food in Scandinavia for pre-baked and ready to bake foods producers, suppliers, consumer trends European Retail Market Trade fairs: Anuga, Process Expo Chicago, iba, suppliers, major retail categories, food trends

EDITORIAL PLAN INTERPOM/Primeurs, Alimentaria FoodTech, Gulfood Manufacturing, PLMA Chicago Trade fairs: Fruit Logistica 2022, MARCA, Gulfood 2022 Frozen Food Europe on social media

f

Like our page and join our online community: www.facebook.com/ FrozenFoodEuropeMagazine

t

Follow us on Twitter: @FrozenFoodMag We will update regularly on our activities, upcoming features and show attendance.

l

Join our group on LinkedIn search for: Frozen Food Europe