#meat poultry and seafood market

[marketsandatablog]

The global meat including poultry and seafood market size was valued at USD 1,348.04 billion in 2022 and will be valued at USD 1,682.62 billion in 2030, growing at a subdued CAGR of 2.81% between 2023 and 2030.

[openmindcrimecook]

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[nycfoodieblog]

Here is the gumbo recipe once again y'all, I have edited slightly to include turkey necks.

There are so many ways to cook gumbo so please make any adjustments you find necessary so that it's to you and your family's liking adding or omitting ingredients you may or may not want. The main thing is to make your roux properly and season well. ENJOY!

Edited to include turkey necks:

If you are going to make it with the turkey necks, wash then season them with salt, pepper, garlic and onion powder. What I do is wrap them tightly in heavy foil then place them in a preheated 400° oven for about an hour. (I personally don't like to boil meat as I believe flavor is lost by doing so) Go ahead and boil them if that's your preference. You can also use the turkey necks AND chicken if you like.

For some people, the very first thing they do is make the roux, I like to prep several other things before doing so but do what works for you....JUST BE SURE TO MAKE THE ROUX AND TAKE YOUR TIME DOING SO!

1. 20-30 pieces Chicken drums and flats (seasoned with salt, pepper, poultry seasoning, garlic and onion powder) and refrigerate

2. 2 lbs smoked sausage (I use Richards which is very good, I suggest you use a good quality brand)

3. 3 lbs extra large, jumbo or colossal shrimp peel and devine then place in the fridge

4. 1 dozen crabs (I am a true Louisiana country girl and we use boiled crabs (as in those nice spicy hot boiled crabs you get at the local seafood market) Remove the crabs from the shell and clean away the spongy membranes and the guts well but DO NOT WASH THE CRABS. Place in the fridge to keep cold

5. 2 lbs chicken gizzards optional as I realize everyone doesn't like them ( boil in a seperate pot for about an hour to get them tender) I don't know if you can see it but this gumbo has chicken gizzards you can add them to yours or not. With the meat it's pretty much what YOU like so adjust what meats you choose accordingly and add them to the pot depending on which meats require a longer period of cooking. When I use gizzards I add them to the gumbo pot right after the roux is made and stock added. I also add the turkey necks to the pot at this time.

6. 2 small bags of frozen. okra.......I do not recommend using fresh okra in gumbo but it's fine if that's your choice Go ahead and spread your okra on a sheet pan that's lightly oiled, season with 1/2 tsp salt 1/4 tsp pepper and 1/2 tsp garlic powder and place in the oven on 375 for 45 minutes removing the pan once halfway through to toss them lightly as to not break up the okra too much

7. Seafood stock or you can just use water. I buy and cook shrimp all of the time so I usually keep stock in my freezer. You will need about 6 quarts but again use your judgement as gumbo broth is NOT suppose to be watery

8. 2 tablespoons tomato paste

9. Garlic powder

10. Salt

11. Pepper

12. Gumbo file........If you can't get Louisiana brand Zatarains is also good

13. A good brand of allspice seasoning.......Tony''s is good

14. Very large onion chopped

15. 2 bell peppers chopped

16. 3 stalks celery chopped

17. Cooking oil

18. Add about a 1/3 cup of vegetable oil to your gumbo pot and allow it to heat then start adding your flour. I didn't give a specific measurement on the flour as I have found that when making roux you need to rely on your judgement so keep a close watch on the pot while constantly stirring and slowly adding in enough flour until it turns like a loose paste with no oil left. Continue to stir until it turns a nice dark brown chocolate color (this will take about 30 minutes) then add your stock drop in a couple of Bay leaves and about 2 tablespoons of creole seasoning and place on med heat

19. Gather your chicken and sausage from the fridge......

20. Heat a large pan with very light coating of EVOO for the chicken and sausage. You can cook both in the same pan. I like to sautee the sausage first so that flavorful grease is left behind to cook the chicken. Sautee your sausage along with the onions, bell pepper, celery on medium heat about 20 minutes or until they are a nice brown color.....that's flavor! Remove sausage from the pan and add to your gumbo pot. Cook your chicken until done, you should allow it to get nicely browned also then drain any excess grease first and add it to the gumbo pot.

21. Remove your crabs from the fridge and add to the pot also being sure to give the pot a stir in between adding the ingredients. Turn your heat to med

22. At this point I like to lightly sautee my shrimp in the same pan the sausage and chicken was in and add those to your pot, pour off any grease then I place those two tablespoons of tomato paste in the pan and stir for about 5 minutes then put about two ladels of the gumbo broth in with the tomato paste and stir a couple of minutes scraping all those tasty drippings from the pan and add it back into the pot

23. Lastly add your okra and a tablespoon of gumbo file.

Everything is seasoned as it's cooked but you may want to give it a taste and adjust any spices as needed.

Let it continue to simmer for about another 45 minutes or so then serve over a bed of freshly cooked hot white rice and garnish with parsley...fresh or dried it's your choice.

ENJOY!

[lullabyes22-blog]

Ok, so, I've been following your FnF food conversations and my interest in food history has got the better of me and I'm throwing in my tu'pence worth.

Mostly I agree with you: heavy reliance on fish and seafood (and seaweed and maybe sea-birds) as it's at least partially a maritime nation, limited fresh fruit and veg due to being largely subterranean, limited meat/poultry due to poverty and animals being expensive to rear. (It's going to be pigs or ducks, I imagine)

But I raise you: mushrooms. Easy way to convert trash into protein, doesn't need light, essentially immortal if you keep feeding them. All but the most destitute households have a pallet stuffed with old straw/paper/waste food to generate whatever the local equivalent of the Common White Mushroom is. (and probably also the local equivalent of Liberty Caps). There are also sizeable mushroom farms that grow specialist, gourmet varieties to sell to Piltover, tending them is one of the better paid gigs, but theft comes with disproportionally high penalty.

Also: Rhubarb. In our world, the most prized rhubarb is "forced" in sheds under candle light. Maybe Zaun rhubarb, grown in caves under chem-light (or candles for the really expensive stuff) is a luxury export, known for it's sweetness and delicate flavour. Local kids get hired to harvest it, if they do a particularly good job they might get gifted with a single delicate, sweet-sour-floral, ruby-red stem with a pinch of sugar as a treat - they will of course only see about an inch of it once it's shared with their siblings and cousins. Towards the end of the season some of it makes it to the local market - bitter, astringent, woody stuff that has to be boiled to a mush to make it edible, but hey, fruit is fruit...

Ohohoho~

/grabs you and twirls you :D

You're actually not that far off the mark re: both mushrooms and rhubarb. There's future chapters that go further into the Undercity's reliance on certain types of truffles, with whole-ass farms underground, as well as their psychotropic properties (spec. a Jinx/Viktor chapter where they're munching on mushrooms as they ponder the Hex-gem - and end up getting mildly trippy on a bad batch and doing something that shuts down the city's electric grid...)

Also rhubarb tea makes several appearances in FnF - and is a well-known Zaunite recipe for inducing miscarriages, and taken in general as a morning-after precaution by the chem-aristos...

I love the idea of it being harvested under chem-light, and the sumpsnipes getting a tiny piece to sample, and it being a delicacy that's exported abroad. I betcha the Council would go as wild over candied rhubarb as over gingko nuts... 8'D

[naturalrights-retard]

Artificial chicken meat grown in stainless steel “bioreactors” is the next thing to hit the American market, thanks to the U.S. Food and Drug Administration (FDA).

The corrupt federal regulatory agency has green-lighted not just one but two different lab-grown “chicken meat” products for human consumption: one produced by Upside Foods and the other by GOOD Meat, both based out of California (GOOD Meat also has an office in Singapore).

Last year, the FDA announced that the laboratory-derived “chicken” made by Upside Foods is “safe to eat,” which means the company can soon start mass producing it for the consumer market.

“To manufacture its meat, Upside Foods harvests cells from live animals, chicken tissue, and uses the cells to grow meat in stainless-steel tanks known as bioreactors,” one report explains.

The FDA proudly announced that it has “no further questions” about the safety of Upside Foods fake meat, which Commissioner Robert M. Califf declared to be safe for human consumption.

“The world is experiencing a food revolution,” Califf said.

“Advancements in cell culture technology are enabling food developers to use animal cells obtained from livestock poultry, and seafood in the production of food with these products expected to be ready for the U.S. market in the near future.”

(Related: Check out our earlier coverage from last year about the abomination known as lab-grown “meat” and why you should avoid eating it at all costs.)

FDA Commissioner Robert M. Califf says agency’s main purpose is to promote fake food

Califf went on to praise the fake meat industry for supporting the FDA’s own mission, which apparently involves rubber-stamping approval for anything and everything that is synthetic and probably unhealthy for people to eat.

“The FDA’s goal is to support innovation in food technologies while always maintaining as our first priority the safety of the foods available to U.S. consumers,” Califf admitted.

Upside Foods founder and CEO Uma Valeti publicly celebrated the FDA’s decision, calling it a really good thing for the company’s bottom line.

As for GOOD Meat, Reuters celebrated the FDA’s decision to make it the second “cultivated meat product” available on the market.

“GOOD Meat’s chicken is the second cultivated meat product to receive a ‘no-questions’ letter from the FDA after California-brd [sic] UPSIDE Foods got the regulator’s green light for its cultivated chicken breast last November,” the fake news media outlet reported.

“The letter means the FDA accepts the company’s conclusion that its product is safe for humans to eat.”

Just like it did with Upside Foods, the FDA indicated that it has “no questions at this time” about GOOD Meat’s “conclusion that foods comprised of or containing cultured chicken cell material [are] as safe as comparable foods produced by other methods.”

Keep in mind that the FDA still will not allow you to buy and sell natural raw milk or butter products. Those healthy foods are “unsafe,” according to the agency. But fake, lab-grown meat? Open wide!

The United States is now closer than ever to seeing fake chicken and other fake meat products hit not only store shelves but also restaurant menus. Chances are that in the near future, any meat products ordered at a standard American restaurant will contain synthesized ingredients that look, smell, and taste like the real thing – and you probably will not even know about it since the FDA is notorious for not requiring proper labeling for such things.

“It takes two weeks to grow the equal to one chicken, a thousand chickens or 100,000 chickens,” Valeti told the media about how long it takes for his company’s lab-grown chicken meat to form in a bioreactor.

The powers that be are turning everything into an abomination, including the food you feed your family. To learn more, visit Frankenfood.news.

Sources for this article include:

TheGatewayPundit.com

NaturalNews.com

[vistascs22]

ETERNALLY PURE!

The food delivery giant Zomato’s shares are down nearly 70% from their peak hit shortly after listing last year. The company also stated that its consolidated net loss for the latest quarter widened to Rs 360 crore compared to Rs 134.2 crore the same time last year. The company is trying to cut down its losses by improving the contribution margin of the food delivery business. The increase in fuel prices increases Zomato’s delivery cost and the company is also seeing some stress on the availability of delivery partners in the current quarter in select large cities. Zomato delivers the food on time, but there are no good returns to its holders, the structure at this moment is weak. According to researchers, the company needs to focus on a single business model first then work on the multiple business models if it wants to become profitable.

However, Revenue from operations were at Rs 1,211.8 crore, up 75.01 per cent compared to Rs 692.4 crore in the same quarter last year. Deepinder Goyal, founder of Zomato says, “We think our growth trajectory is back on track, and we don’t foresee ‘post-Covid ramifications’ affecting our growth rate anymore. Having said that, even before Covid, growth in our business has been lumpy (and not linear) – so it is essential to take a long term view of our business.” Zomato’s quick commerce business, Blinkit, which it acquired earlier this year, improved as well. Losses have reduced owing to operating leverage and improved execution.

Overall, Zomato is an early bet to be placed on by any investor. The company is yet to be stable in terms of growth, revenue and profits. However, a specific prospective future of Zomato intrigues the investors and it is HYPERPURE. Zomato says B2B vertical Hyperpure could be bigger than food delivery.

Hyperpure is Zomato's supply platform for restaurants. It allows them to purchase:

· The freshest, most high quality ingredients available on the market

· Antibiotic residue-free chicken, which is better for your customers than regular chicken

· Eco-friendly packaging (which is recyclable and doesn't harm the environment) for deliveries

Through Hyperpure restaurants can purchase: Vegetables & Fruits, Poultry (including antibiotic residue-free chicken), Groceries, Meats, Seafood, Dairy, Beverages, and Eco-friendly Packaging.

TASK AT HAND

You have been hired by Deepinder Goyal as the CSO of Zomato and are required to come up with the following deliverables:

Fund reallocation and cost cutting measures to be adopted by the company

Efficient operational model for Hyperpure

Phase-wise implementation plan 

Short-term and long-term strategies to attract the investors 

Marketing plan for Zomato and hyperpure

Extra deliverables as per your discretion 

Deadline: 8 a.m. (Late submissions are not entertained)

You are required to submit a REPORT (min: 8 pages) and a PPT of not more than 9 slides. Kindly stick to the format.

Incase of any queries, feel free to reach out to:

Shelja Agarwal: 7002508044

[loverelashion]

The 10 Most Popular French Recipes

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let’s find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken

Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon

The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere

A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don’t look good enough.

Sole meuniere

Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu

A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut

Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew

Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french – with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin

Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet

A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

If you want get more trick 300 Vegan/Plant Based Recipe Cook Book

[rupalic]

Fish Pumps Market to Witness Unprecedented Growth in Coming Years

According to a research report "Fish Pumps Market by Size (2.5" Pumps, 4" Pumps, 6" Pumps, 8" Pumps, 10" Pumps, 12" Pumps, and 14" Pumps), Application (Aquaculture and Fishing), Mode of Operation (Manual and Automatic) and Region - Global Forecast to 2027" published by MarketsandMarkets, the global fish pumps market size is estimated to be valued at USD 129 million in 2022 and is projected to reach USD 186 million by 2027, recording a CAGR of 7.6% in terms of value.

Fish Pumps Market Dynamics

Drivers: Rising aquaculture industry

As the global population is growing, the demand for fish is increasing around the world. This trend is expected to continue as the developing world's population grows, urbanization expands, and incomes rise. Furthermore, due to the negative aspects associated with meat and poultry not being sustainable and red meat being harmful to the body, consumers are shifting to fish. According to a study published in the journal Communications Earth & Environment in 2022 titled 'Assessing seafood nutritional diversity in conjunction with climate impacts informs more comprehensive dietary advice,' fishes such as shellfish, mackerel, and herring emit fewer greenhouse-gas emissions and are more nutrient dense than beef, pork, or chicken. According to the FAO, the demand for fish and fish products in the Asia-Pacific region is expected to increase by 30% by 2030 as a result of the anticipated population growth and the improved living standards of the people in the region. To meet such an increased demand for fish, aquaculture production will need to increase by 50% to 60% from the present level by 2030.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=67991792

Europe is also the second-largest fish pumps market

The European region is the largest market for fish pumps. Most of the big manufacturers are headquartered in this region and are expanding their presence by either setting up new facilities or expanding the production capacities of the existing plants. Germany is one of the high-income economies in Europe. It is characterized by advanced technologies and infrastructural facilities with stringent regulations that facilitate quality maintenance to support efficient manufacturing and supply of pumps. With the growing world population there is an increase in demand for fish, thereby influencing the rapid development of vessel and land-based aquaculture systems such as recirculation aquaculture systems (RAS), hatcheries, and flow through systems, etc. to become larger and more sustainable to farm larger quantities of fish. This growth in RAS to boost pump demand required for transferring fish and also for hatchery creating demand for 2.5” to 4’ pumps.

The key players in this market include Cflow (Norway), Pg Flow Solutions (Norway), Pentair AES (US), MMC First Process (Norway), Faivre (France), Maskon (Norway), Marel (Iceland), Mjos Metallvarefabrikk As (Norway), Sterner (UK), Smir (Norway), Desmi (Denmark), Acuinuga (Spain), Inventive Marine Products Limited (Canada), and Innovasea (US).

Speak to Analyst: https://www.marketsandmarkets.com/speaktoanalystNew.asp?id=67991792

Increased use of automation in pumps due to their efficiency optimization could help propel the market for fish pumps

The aquaculture industry can harness the benefits of the Internet of Things (IoT) and smart manufacturing. The smart machines, with advanced analytics, offer insights into processes that can help drive levels of efficiency and safety. Sensors are being added that have boosted greater communication capabilities for both pumps and valves. IoT-enabled, a remote performance monitoring and alert system allows pumps to be monitored from anywhere, 24/7, through a secure cloud connection. This enables the plant operator to know the exact operating condition of every pump at any time of the day. This helps optimize the performance and creates an alert to predict when preventive maintenance may be needed or a potential breakdown. Smart pumps help reduce excess energy, which can save hundreds of thousands of dollars to a company’s operational costs with time. This technology certainly helps achieve sustainability within an organization as it is best suited to the specific environment in which it is being operated, and it helps achieve optimum performance.

[vijay1225]

Food Processing Machinery Market Forecast 2024-2033

Overview and Scope Food processing machinery refers to a wide range of equipment, tools, and machines that are specifically designed and used for the processing, preparation, handling, packaging, and preservation of food products. These food processing tools are used for a variety of food items, from baked goods to beverages and dairy products.

Sizing and Forecast The food processing machinery market size has grown strongly in recent years. It will grow from $57.96 billion in 2023 to $61.81 billion in 2024 at a compound annual growth rate (CAGR) of 6.6%. The growth in the historic period can be attributed to increasing global demand for processed foods, stringent food safety regulations, rising disposable income, focus on operational efficiency, growing awareness of health and nutrition.

The food processing machinery market size is expected to see strong growth in the next few years. It will grow to $78.06 billion in 2028 at a compound annual growth rate (CAGR) of 6.0%. The growth in the forecast period can be attributed to smart manufacturing and industry 40 integration, sustainable and eco-friendly solutions, global population growth, customization and flexibility, rapid urbanization. Major trends in the forecast period include automation and robotics integration, focus on sustainability, advanced sensor technologies, data analytics and machine learning, customization and modular design.

Segmentation & Regional Insights The food processing machinery market covered in this report is segmented-

1) By Type: Depositor, Extruding Machines, Mixers, Refrigeration, Slicers And Dicers, Other Types 2) By Mode Of Operation: Semiautomatic, Fully Automatic 3) By Application: Bakery And Confectionery, Meat, Poultry And Seafood, Dairy, Beverages, Other Applications

Europe was the largest region in the food processing machinery market in 2023. Asia-Pacific is expected to be the fastest-growing region in the global food processing machinery market report during the forecast period. The regions covered in the food processing machinery market report are Asia-Pacific, Western Europe, Eastern Europe, North America, South America, Middle East, Africa

Major Driver Impacting Market Growth Increased demand for processed food is expected to propel the growth of the food processing machinery market. Processed foods refer to any type of food that are not in their natural state and have been subjected to some sort of food processing. This can include foods that have been cooked, canned, frozen, dried, or packaged. These food processing procedures can be carried out using food processing machinery. For instance, in October 2021, according to the US Food and Drug Administration, a US-based federal health agency, Americans received 70% of their daily sodium from processed and restaurant foods. Additionally, in July 2021, a survey of 1000 adults in the US was conducted by the International Food Information Council, a US-based nonprofit organization working for improving the quality of food, 32% of the respondents agreed that they buy processed food very often while 45% of the respondents bought processed foods sometimes. 19% of the respondents were buying food more often than they used to. Thus, the increased consumption of processed food is driving the food processing machinery market.

Key Industry Players

Major companies operating in the food processing machinery market report are Tetra Laval International S.A., SPX Corporation, Nichimo Co Ltd., GEA Group AG, Hosokawa Micron Corp., John Bean Technologies Corporation, Heat and Control Inc., Tomora Systems ASA, AFE Group Ltd., Bühler AG, Krones AG, Alfa Laval AB, Meyer Industries Inc., Baader North America Corporation, Satake Corp., The Middleby Corp., Bucher Industries AG, Marel, Clextral, Fenco Food Machinery, Braunschweigische Maschinenbauanstalt AG, KHS GmbH, Bizerba SE & Co. KG, Atlas Pacific Engineering Company Inc., Duravant Company, Asea Brown Boveri Ltd., Baader, Mecatherm, FAM Stumabo, Rheon Automatic Machinery Co. Ltd., Heatcraft Worldwide Refrigeration, Anko Food Machine Co. Ltd., Baker Perkins

The food processing machinery market report table of contents includes:

1. Executive Summary 2. Food Processing Machinery Market Characteristics 3. Food Processing Machinery Market Trends And Strategies 4. Food Processing Machinery Market — Macro Economic Scenario 5. Global Food Processing Machinery Market Size and Growth . . . 31. Global Food Processing Machinery Market Competitive Benchmarking 32. Global Food Processing Machinery Market Competitive Dashboard 33. Key Mergers And Acquisitions In The Food Processing Machinery Market 34. Food Processing Machinery Market Future Outlook and Potential Analysis 35. Appendix

Explore the trending research reports from TBRC:

Contact Us: The Business Research Company Europe: +44 207 1930 708 Asia: +91 88972 63534 Americas: +1 315 623 0293

[downincmi]

Frozen Food Market Finesse: Elevating Your Cuisine with Chill Creations

The frozen food market has witnessed significant growth over the past few years owing to the growing demand for convenience foods. Frozen foods offer benefits such as long shelf-life, convenience of use and consistency of taste. Moreover, the process of freezing foods retains maximum nutrition, freshness and flavor. Key products in the frozen food market include frozen ready meals, meat and poultry, seafood, fruits and vegetables. The emergence of private label brands with diverse product offerings has also fuelled the demand for frozen foods. The Global frozen food market is estimated to be valued at US$167116.37 Mn in 2024 and is expected to exhibit a CAGR of 4.8% over the forecast period 2023 to 2030. Growing urbanization and busier lifestyles have increased the demand for packaged, easy-to-cook foods. This has boosted the sales of frozen foods as they provide convenience without compromising on taste or nutrition. Moreover, rising disposable incomes in developing economies has allowed consumers to spend more on premium frozen food products. Key Takeaways

Key players: Key players operating in the frozen food market are Nestle S.A., Ajinomoto Co., Inc., Kraft Foods Group, Inc., ConAgra Foods, Inc., General Mills, Inc., H.J. Heinz Company, Tyson Foods, Inc., Unilever Plc., Maple Leaf Foods, Inc., and Pinnacle Foods, Inc. These players are focusing on new product launches catering to evolving tastes and preferences. For instance, Nestle S.A launched a range of frozen dumplings and bao in 2021. Growing demand: The global frozen food market is expected expand significantly owing to changing lifestyles, rising number of working women and emergence of nuclear families which boost the demand for convenience foods. Furthermore, increasing health awareness is leading to demand for frozen organic foods and foods with functional benefits. Global expansion: Major frozen food manufacturers are expanding their footprint globally through acquisitions and partnerships. For instance, Tyson Foods acquired Kentucky-based Keystone Foods in 2018 to strengthen its frozen and refrigerated value-added food business globally. Moreover, private labels brands are also expanding across regions which further intensifies the competition. Market Key Trends

One of the major trends in the frozen food market is increasing demand for plant-based and vegetarian frozen meals and snacks. With growing health and environment consciousness, consumers are shifting towards more healthier and sustainable diets. Plant-based frozen food options provide similar taste and texture to their meat counterpart. Moreover, advancements in plant-protein technology have enabled manufacturers to imitate meat texture and flavors very closely. This is positively impacting the sale of frozen plant-based meat substitutes.

Porter’s Analysis

Threat of new entrants: Frozen food requires huge infrastructures and capital investment, limiting the threat of new entrants. Bargaining power of buyers: Buyers have moderate bargaining power due to availability of substitutes. Bargaining power of suppliers: Suppliers have moderate bargaining power due to availability of alternatives. Threat of new substitutes: Substitutes like fresh and canned food pose moderate threat. Competitive rivalry: Intense competition from existing players. Frozen food market value is highly concentrated in North America and Europe. North America accounts for the largest market share owing to increasing trend of consuming ready-to-eat food amongst consumers. Europe follows North America in terms of frozen food market value share majorly driven by developed economies like Germany, UK and France. The Asia Pacific region is growing at the fastest rate for frozen food market primarily due to changing food consumption habits and rising disposable income in emerging economies like China and India. The demand for frozen foods is expected to increase substantially in Asia Pacific supported by growing middle class population, rapid urbanization and busy lifestyles.