May/June 2019 - 4

THE PROCESS
ZEKE JENNINGS
Office 616-887-9008
Frozen appeal
Today's average consumer is busier than ever and more healthconscious
than ever. The frozen food aisle is a place where
convenience, creativity and nutrition can come together.
The original meal of convenience - the TV dinner - dates back
to the 1950s. With a reputation for being highly
processed, full of sodium and not necessarily
flavorful, the attitude toward frozen meals
hasn't been particularly good in recent decades,
especially as consumers have started to pay closer
attention to nutrition labels and ingredients.
Things have changed over the years, most
Zeke Jennings
Managing Editor
certainly of late. Take a stroll down your local
frozen food aisle, and you'll find all sorts of
flavor profiles, gluten-free options and traditional
foods using non-traditional ingredients, such as
cauliflower- or broccoli-based pizza crusts.
Whether developing new food options or anything else,
marketers tend to keep a keen eye on those under 40 years of
age (aka millennials and Gen Z). It's a massive demographic and
one that will grow in buying power as more and more members
become parents.
A recent study by the National Frozen and Refrigerated Foods
Association showed that 43% of millennials purchase frozen
foods. The data showed that food packaging that boasted wellness
claims, such as " organic, " have seen significant upticks.
I am a little too old to be considered a millennial, but I do
work with quite a few of them. We're not talking about enough
sources to be considered any sort of study, but I did bounce the
frozen food topic off them.
Packaging and price point were Nos. 1 and 1A, they said. If
the picture of the cooked product on the package doesn't look
" yummy " and it's considerably more expensive than the other
options, they're probably moving on to something else before
they even read what's in the product.
Today's frozen food producers are doing some really creative
things with a variety of trendy foods, which is always necessary
to meet ever-changing market demands. My conversation with
my millennial co-workers was intriguing, however.
Food preferences are evolving, but it still has to look tasty at
the right price.
We take a closer look at the frozen food industry in this issue.
Be sure to check out our stories, " Fast, Easy & Frozen " on page
6, which highlights some of the latest products on the market, as
well as " Finding the Frozen Aisle " (Page 12), which looks at ways
to attract the younger generation.
Managing Editor Zeke Jennings, 616-520-2159
zjennings@greatamericanpublish.com
Advertising Andrea Schafer, 616-520-2139
prosales@produceprocessing.net
Editorial Director Lee Dean, 616-520-2150
proedit@produceprocessing.net
Creative Director Kristina Howell, 616-520-2168
khowell@greatamericanpublish.com
Multimedia Designer Greg Ryan, 616-520-2145
proproduction@produceprocessing.net
Production Assistant Samantha Orsi, 616-520-2148
sorsi@greatamericanpublish.com
Group Marketing Melissa Gray, 616-520-2153
Director mgray@greatamericanpublish.com
Digital Content Ana Olvera, 616-520-2171
Director aolvera@greatamericanpublish.com
Custom Content Jess Schmidt, 616-520-2141
Manager jschmidt@greatamericanpublish.com
Circulation Becky Stovall, 616-520-2138
circulation@produceprocessing.net
Billing Sally Ostman, 616-520-2136
accounting@produceprocessing.net
Contributing Editors Gary Pullano, 616-520-2144
Stephen Kloosterman, 616-520-2152
COO & Director of Kimberly Baker, 616-520-2135
Custom Media kbaker@greatamericanpublish.com
CEO Matt McCallum, 616-520-2133
publisher@produceprocessing.net
Editorial Advisory Board
Adrienne Seiling, American Frozen Food Institute
Bob Swartwout, Direct Advantage
Rudi Groppe, Heinzen Manufacturing International
Lou Cooperhouse, Rutgers Food Innovation Center
Sherrie Rosenblatt, Can Manufacturers Institute
ISSN 2375-3447
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May/June 2019

Table of Contents for the Digital Edition of May/June 2019
