Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season.[1] Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature 196 C (320 F)
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Cryogenic or (flash freezing) of food is a more recent development, but is used by many leading food manufacturers all over the world. Cryogenic equipment uses very low temperature gases-usually liquid nitrogen or solid carbon dioxide-which are applied directly to the food product.”
Europe to grow at a CAGR of around 4% by 2020. As clean label products are in high demand in the European frozen food market, companies have been compelled to eliminate artificial ingredients from frozen food products to appeal to health-conscious consumers. In this region, people are willingly paying more for healthier frozen food options, as they are organic, convenient, and completely natural. Also, the manufacturers are coming up with innovative products such as limited and seasonal frozen food, which are vegan and free from preservatives.
Though on-the-go food is the new meal trend in Europe, many value-and health-conscious consumers are opting for healthy alternatives and better-for-you products as a substitute for snacks and fast food products. However, the high preference for on-the-go food products stems from the fact that most working people do not have time to cook. Also, innovations in defrosting technologies are creating new opportunities for frozen food that can be consumed both inside and outside the home. With the growing demand for portable frozen food, the market is expected to witness immense growth in the coming years.
The global Frozen Food market is valued at xx million US$ in 2018 is expected to reach xx million US$ by the end of 2025, growing at a CAGR of 0.04 during 2019-2025.
This report focuses on Frozen Food volume and value at global level, regional level and company level. From a global perspective, this report represents overall Frozen Food market size by analyzing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and Japan.
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At company level, this report focuses on the production capacity, ex-factory price, revenue and market share for each manufacturer covered in this report.
The following manufacturers are covered:
Nestle
Nomad Foods
Bonduelle
Charal
Findus Group
FrosTA
Mascato Spain
Dr. August Oetker
McCain Foods
Orogel Group.
Segment by Regions
North America
Europe
China
Japan
Segment by Type
Frozen Ready Meals
Frozen Fish and Seafood
Frozen Meat Products
Frozen Pizza
Frozen Potato Products
Frozen Bakery Products
Segment by Application
Hypermarkets and Supermarkets
Independent Retailers
Convenience Stores
Specialist Retailers
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Table of Contents
1 Frozen Food Market Overview
2 Global Frozen Food Market Competition by Manufacturers
3 Global Frozen Food Production Market Share by Regions
4 Global Frozen Food Consumption by Regions
5 Global Frozen Food Production, Revenue, Price Trend by Type
6 Global Frozen Food Market Analysis by Applications
7 Company Profiles and Key Figures in Frozen Food Business
8 Frozen Food Manufacturing Cost Analysis
9 Marketing Channel, Distributors and Customers
10 Market Dynamics
11 Global Frozen Food Market Forecast
12 Research Findings and Conclusion
13 Methodology and Data Source
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