 | June 2010 |
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Fresh lunch: the next big idea for frozenConsumer demand has shifted away from frozen paninis and conventional entrees for lunch. People today prefer to heat and eat frozen dishes that have fresher tasting, less-processed ingredients they can easily recognize when looking at the product package.
Healthy Choice Lunch Steamers to restart single-serve mealsThe recession took the steam out of single-serve frozen sales: 5.5 million more unemployed than a year ago gave office microwaves a rest; people at home ate leftovers instead.
What's for dinner? More say 'frozen'The usual American dinnertime is unlike anything Norman Rockwell depicted. People often fit the meal in between tasks and activities and are usually in no mood for lengthy meal prep. "We rarely cook from scratch anymore. We're on the move. Double-income families are more prevalent, and people want convenient alternatives that help them produce a family meal," notes John Plaso, vice president-business development, ConAgra Foods.
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Banquet Fruit Pies: sweet incremental salesBanquet turns pie, a classic American comfort food, into a frozen-aisle opportunity for today. The single-serve line of Banquet Fruit Pies suits small households, and delivers portion control and value.
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