Innovation Helps Frozen Foods Become Hot Items

By Isaac Fletcher, contributing writer, Food Online

Hydrocolloids may provide frozen food producers an effective solution to battle texture and flavor issues while meeting consumer demands for convenience and real ingredients

In any part of the food industry, innovation is an important element of success, and when it comes to frozen foods, innovation drives sales across the market segment. Manufacturers of frozen foods are presented with unique challenges and opportunities. For example, certain food elements, such as flavors and colors, can be locked in for months. Additionally, with the right formulation and production, those flavors and colors are enhanced while the food cooks.

Although there is great potential for success, with these opportunities come challenges. When food products are stored at one temperature and consumed at another, there can be negative effects on overall texture and color. To help remedy this problem, manufacturers can use hydrocolloids, substances that form gels in the presence of water. The process of cooking, freezing, and re-heating foods often creates moisture, too much or too little of which can create dried out meats, soggy crusts, or foods covered in ice crystals. Hydrocolloids can help add stability to the very complex and precise processes involved in creating appetizing frozen foods.

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Using hydrocolloids in various combinations allows frozen food manufacturers to leverage synergies between the substances. For example, research has revealed that blended systems work more effectively than individual ingredients in helping sauces withstand extreme temperatures while remaining creamy and flavorful. Different hydrocolloids can be used to manage moisture in dessert, dough, and bread products to help reduce ice crystals.

A recent report on the sale of frozen snacks showed that the category reached sales of $4.6 billion in 2013, growing 9 percent from 2008-13. However, yearly growth in the category has been fairly minimal, likely due to growing concerns over processed foods. Projections indicate that the category will grow 11 percent from 2013-18, reaching sales of $5.1 billion. Future growth will depend greatly on product development and increased focus on products with minimal fat, calories, and sodium. Additionally, consumers desire straightforward ingredients, convenient formats, and affordable prices.