brand manager for Warrenville, Ill.-based Path of Life,
who says the company “has been busy rebranding and
reformulating our Simple Quinoa and Cauli;ower blends
to meet consumer demand.”
Matt Cohen, CEO and co-founder of New York-based
Kidfresh, sees new brand entrants “focused on health and
nutrition,” as well as a slow decline in o;erings of frozen
An absence of chemicals, stabilizers, preservatives
and processing is what today’s consumers increasingly demand, says Sharon Brown, founder and CEO
of Carlsbad, Calif.-based Bona;de Provisions. She also
sees a trend toward foods that are paleo, grain-free and
Jack Acree, EVP of Stamford, Conn.-based Saffron
Road Foods, says the company has seen a big increase
in sales of its natural frozen food brand since launching
reportedly the world’s ;rst halal-certi;ed, antibiotic-free,
humanely raised frozen entree in Whole Foods Market
in ;;;;. “Products with protein, without antibiotics and
with clean ingredient labels are what consumers are
responding to in the category now,” Acree says.
“Retailers are investing more space to natural and
organic brands, which has increased visibility of new
natural/organic items for shoppers,” says Brad Locke, VP
of marketing and innovation for Franklin, Tenn.-based
Red’s All Natural, who says high protein levels and low
carbohydrates are nutritional attributes that appeal to a
broad section of shoppers. “The ‘free from’ segment also
continues to gain traction across all frozen formats,” he
The fact that frozen meals now deliver ingredient
pro;les and health bene;ts consumers seek is why the
category is starting to shine. “Freezing food is Mother
Nature’s preservative. You don’t have to add shelf stabilizers, chemicals or put your food through high-heat processing to preserve it—simply freeze it,” Brown says.
Products with protein,
without antibiotics and
with clean ingredient
labels are what consumers
are responding to in the
—Jack Acree, Sa;ron Road
FRIDGE & FROZEN
Bonafide Provisions: Products include organic chicken bone broth
and organic beef bone broth, plus a new line of six gluten-free, grain-
free, certified organic soups made with a bone broth base (three made with
grass-fed dairy, the other three paleo and Whole30-approved).
Path of Life: Products include Quinoa & Kale Blend; Riced Cauliflower
Blend made with cauliflower rice, gluten-free tamari soy sauce, peas
and carrots; and the new Tuscan Quinoa Blend, which pairs quinoa and
brown rice with white beans, fire-roasted mushrooms and kale. All Quinoa
Blends are made with organic quinoa; Quinoa and Cauliflower blends are
Non-GMO Project verified and certified gluten-free through Beyond Celiac.
Red’s All Natural: A new line of riced cauliflower entrees with 8 to 14
grams of net carbs and 180 to 280 calories per serving is the latest
entry from Red’s. The riced cauliflower entrees will be available in Chicken
Teriyaki, Chicken Tikka Masala, Chicken Cilantro & Lime and Chickpea Paella
The Jackfruit Co.: The product line includes single-serve Teriyaki
Jackfruit Bowls, Enchilada Jackfruit Bowls, Jackfruit Pasta and Curry
Jackfruit Bowls, all plant-based meals high in fiber and protein.
Sa;ron Road Foods: O;erings include Chicken Tikka Masala, Chicken
Biryani and Chicken Pad Thai, plus Mexican-inspired Enchiladas
Poblano, made with a poblano sauce instead of the more typical red sauce;
and new Japanese-inspired Shoyu Ramen Bowls made with bone broth.
Kidfresh: Based on kids’ favorite meals, o;erings from Kidfresh
include Mac n Cheese, Chicken Nuggets and Spaghetti Loops, all
made with “hidden” veggies.
Dr. Praeger’s Purely Sensible Foods: In addition to Heat and Eat
A Freezer Full of
Breakfast Bowls and Marine Stewardship Council-certified Fish Bites
and burgers, the company this winter will roll out meatless, high-fiber, high-
protein, soy- and gluten-free options made with pea protein and avocado oil.
The line includes meat-free burgers, sausage and Breaded Chick’n Tenders
and Super Greens Veggie Nuggets.
Frozen Meal O;erings