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Frozen Food Market Research Reports & Industry Analysis

Unfairly saddled with a derisive—and often inaccurate—reputation for being little more than processed junk food designed to gather ice in the family freezer, frozen foods have emerged out of the shadow of fresh products. Americans are warming to the realization that frozen foods, especially frozen fruits and vegetables, can carry a nutritional wallop on par with or even superior to their fresh and canned counterparts.

Because the average American’s lifestyle requires the delicate balancing of home and work life, many consumers are simply too busy to visit the grocery store frequently enough to stockpile fresh food products on a regular basis. Herein lies the inherent advantage of frozen foods, as they offer unrivaled convenience.

Beyond merely fruits and veggies, MarketResearch.com’s insights on frozen foods extend to Center Plate options (including frozen dinners/entrees, frozen hand-held non-breakfast entrees; frozen poultry, seafood and meat; frozen pizza; frozen pot pies; and frozen baby food); Appetizers/Snacks and Sides (products positioned as appetizers/snacks or frozen side dishes; and other meal components such as frozen bread/dough, frozen pasta, frozen tortillas, and frozen sauces, gravies and seasonings); Breakfast Foods (waffles/pancakes/French toast; frozen breakfast hand-held entrees; frozen breakfast entrees; and other frozen breakfast foods such as bagels, muffins, and frozen egg substitutes); and Frozen Desserts (including frozen whipped toppings, frozen sweet baked goods, and frozen cheesecakes; frozen pies; frozen fruit; and frozen cookie dough and cookies—ice cream and frozen desserts are excluded).

Findings featured in MarketResearch.com’s collection of market research and company reports provide insights into product and market trends, analyses, opportunities, projections, sales, and marketing strategies. Specifics on market share, segmentation, size, and growth in the US and global markets are also featured.

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Frozen Food Industry Research & Market Reports

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Food Preservative Market by Type (Natural & Chemical), Function (Antimicrobial, Antioxidant), Application (Oil & Fat, Bakery, Dairy & frozen, Snack, Meat, Poultry & Seafood, Confectionery, Beverage), & Geography - Global Trend & Forecast to 2021
8/26/2016 | published by: MarketsandMarkets
... 2021 “The food preservatives market projected to grow at a CAGR of 2.5%” The food preservatives market is projected to reach USD 2.94 billion by 2021 at a CAGR of 2.5% from 2016 to 2021. ...  |  read more...
USD 5,650
Frozen Pizza Production - Industry Market Research Report
8/18/2016 | published by: IBISWorld
... foods. In response, operators have reformulated existing products to reduce excess sodium and preservatives, while introducing new pizza varieties made with organic or all-natural ingredients. Over the five years to 2021, the industry is expected ...  |  read more...
USD 1,020
Monosodium Glutamate as Food Flavor And Enhancer in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... food additive used commonly in many foods. MSG does not have a distinct flavor on its own, but it helps to intensify the natural savory flavor of foods. The taste gained from naturally occurring or ...  |  read more...
USD 500
Natural Extracts as Food Flavor And Enhancers in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... effect. Today research focuses on other plants and fruits that are part of our modern diet.Some of them are claimed that they are widely used as flavor agents with antioxidative properties. Although their antimicrobial effect ...  |  read more...
USD 500
Synthetic Food Colorants in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... food dyes, food additives, food flavors, food lakes & food blends are some of the common terms for synthetic food colors. A non-attractive color, however, makes the food look un- fresh and is likely to ...  |  read more...
USD 500
Natural Antioxidants as Preservatives in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... can solve these problems simultaneously. And so these natural antioxidants find a lot of applications in several food industries including the dairy & frozen products. There are patents filed focusing on the innovations with respect ...  |  read more...
USD 500
Silicon Dioxide as An Anti-Caking Agent in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... for healthy bones, skin, hair and nails. Silicon dioxide is often added to processed foods to keep them fresh and appetizing. Silicon dioxide is added to powdered foods and other health food supplements to keep ...  |  read more...
USD 500
Sorbates as Preservatives in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... bacteria, preservatives have an acidic nature that makes the organisms unable to grow in the food. Along with emulsifying and stabilizing agents, preservatives also help to maintain freshness of appearance and consistency. One of such ...  |  read more...
USD 500
Sorbitan Esters as An Emulsifier in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... and a stabilizer. These are nonionic surfactants that are used as emulsifying agents in the preparation of emulsions.Due to a virtue of its nature, they have a wide range of applicability in several food industries ...  |  read more...
USD 500
Stevia as A Sweetener in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... stevia is derived from a plant. Stevia extracts and derivatives are produced industrially by many companies, and marketed under many trade names. They find a wide range of applicability in several food industries including dairy ...  |  read more...
USD 500
Anti-caking agents in Dairy & Frozen products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... the ease of packaging, transport and consumption. They do not have nutritional value. There are a number of anti-caking agents available in the market that have lots of applications in various industries including the dairy ...  |  read more...
USD 500
Benzoates in Dairy & Frozen products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... soft drinks. They are found naturally in tiny amounts in fruits such as cranberries, prunes, and apples and others. Due to the virtue of their function, they find a lot of application in the food ...  |  read more...
USD 500
Frozen Specialty Food Manufacturing Industry in the U.S. and its International Trade [2016 Q3 Edition]
7/18/2016 | published by: Supplier Relations US, LLC
... import export statistics, shipment, inventory and establishments data available through July 2016. This update provides the data and benchmarks necessary to make informed forecasts and business planning. This 169-page report includes the most recent information ...  |  read more...
USD 599
Fresh and Frozen Seafood Processing Industry in the U.S. and its International Trade [2016 Q3 Edition]
7/18/2016 | published by: Supplier Relations US, LLC
... and trade data. This 2016 report's 163 pages and over 151 charts and tables cover the domestic scene, global markets, and international growth opportunities. Examine the most current data on shipments, inventory, global trade, and ...  |  read more...
USD 599
Frozen Cakes, Pies, and Other Pastries Manufacturing Industry in the U.S. and its International Trade [2016 Q3 Edition]
7/18/2016 | published by: Supplier Relations US, LLC
... financials, competitive landscape, cost and pricing, and important or shifting trends during the current environment, including the changes in output and shipment over the past months. At 162 pages with over 152 charts and tables, ...  |  read more...
USD 599
Carbohydrases in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce ...  |  read more...
USD 500
Calcium compounds in Dairy & Frozen products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... status, and muscle contraction. Some research has shown that diets rich in calcium, fruits and vegetables can reduce the risk of high blood pressure. The most commonly available supplements are calcium carbonate and calcium citrate. ...  |  read more...
USD 500
Frozen Products (GERMANY) - Industry Report
8/1/2016 | published by: Plimsoll Publishing Ltd.
... + F Bakery & Food GmbH and Melzer Tiefkühlkost GmbH. This report includes a wealth of information on the financial trends over the past four years. Plimsoll Publishing’s latest Frozen Products (GERMANY) analysis is ideal ...  |  read more...
USD 670
Frozen Food Manufacturers (EUROPEAN) - Industry Report
8/1/2016 | published by: Plimsoll Publishing Ltd.
... AG and FULLERS FOODS INTERNATIONAL PLC. This report includes a wealth of information on the financial trends over the past four years. Plimsoll Publishing’s latest Frozen Food Manufacturers (EUROPEAN) analysis is ideal for anyone wanting ...  |  read more...
USD 1,240
Frozen Desert Manufacturers (GLOBAL) - Industry Report
8/1/2016 | published by: Plimsoll Publishing Ltd.
... SEIKA PHARMA CO., LTD. and FROMAGERIES BEL SA. This report includes a wealth of information on the financial trends over the past four years. Plimsoll Publishing’s latest Frozen Desert Manufacturers (GLOBAL) analysis is ideal for ...  |  read more...
USD 1,480
Gelatin Gum as Hydrocolloid in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... in water. The ample use of hydrocolloids in foods is their ability to modify the rheology of the food system. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. They ...  |  read more...
USD 500
Emulsifiers in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... The use of food emulsifier began with adding monoglyceride and lecithin to margarine. Originally, these substances were only known as emulsifiers. However, as studies progressed, more functions were found and they began to be used ...  |  read more...
USD 500
Frozen Food Wholesaling in Canada - Industry Market Research Report
8/11/2016 | published by: IBISWorld
... and eat more meals outside of the home, driving up demand for the products this industry wholesales. However, wholesale bypass has threatened industry distributors in recent years. In the five years to 2021, as the ...  |  read more...
USD 800
Frozen Food Production in Canada - Industry Market Research Report
7/8/2016 | published by: IBISWorld
... from industry products. To counteract these deterrents, frozen food manufacturers have been quick to introduce new products that appeal to health-conscious consumers, thereby offsetting declining sales in more traditional product segments. In the coming years, ...  |  read more...
USD 800
Mono-Glycerides And Their Derivatives as Emulsifiers in Dairy & Frozen Products:Patent Overview
7/8/2016 | published by: Mordor Intelligence LLP
... based on these natural substances. The use of food emulsifier began with adding monoglyceride and lecithin to margarine. Originally, these substances were only known as emulsifiers. However, as studies progressed, more functions were found with ...  |  read more...
USD 500
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