Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/480793
category spotlight Now, "frozen foods are repositioning themselves as sexy, with energy and zeal behind them," Rappaport says. High sodium and processing concerns have been replaced with highly desirable labels that drive sales in other departments, she adds—from organic and non-GMO to fast and convenient. Certain factors, however, are emerging as the drivers for frozen's turnaround. Starting from Scratch Premium ingredients are giving new prod- ucts a welcome image and flavor upgrade over traditional frozen foods. Innovations in presentation and cooking techniques, too, are helping producers reinvent the category. "If a dish is not good to start—wheth- er it is too salty or has inferior ingredi- ents—it is not going to be good frozen," says Elisabeth de Kergorlay, founder of Babeth's Feast, a specialty store in New York City offering house-made frozen gour- met entrees as well as a selection of items from other specialty producers. "In the past," continues de Kergorlay, "companies were not being attentive enough to the fact that you can have a more discern- ing customer who shops the frozen section. Frozen foods used to be the fallback plan for a lot of people, so providing something of better quality was not a priority for many manufacturers." An improvement on both ingredients and technique is putting a company called Cuisine Solutions on the map and in the hands of consumers who shop at Costco, BJ's, Wegmans, and Whole Foods. The company's sous vide cooking tech- nique (French for "under-vacuum") vacuum- seals and slow-cooks food in water at con- stant low temperatures until it is cooked through. Items are then frozen to eliminate Product Roundup: New In The Freezer Aisle Amy's Family Size Broccoli Cheddar Bake. This gluten- free, organic rice pasta is drenched in aged English Cheddar sauce and serves four. amys.com Beecher's Gluten Free Kale and Brown Rice Gratin. Featuring the Seattle cheesemaker's award-winning Flagship cow's milk cheese, this gratin can be served as an entree or a side dish. beecherscheese.com Buen Sabor Spicy Turkey & Lentil Pastelon. This lasagna of plantains, turkey picadillo, spices, and cheese is based on a Puerto Rican and Dominican comfort food. buen-sabor.com Evol Sweet Potato, Black Bean, Goat Cheese Street Tacos. A flavor packet of salsa verde completes this gluten-free and vegan street food. evolfoods.com Hancock Gourmet Lobster Co. Lobster Stuffed Potatoes. A collaboration with Maine potato company Penobscot McCrum, this dish comes in two varieties: mascarpone-cheddar sauce and sherry cream sauce. hancockgourmetlobster.com Luvo Caramelized Onion & Mushroom Flatbread with Ricotta Cheese & Herbs. Made with non-GMO ingredients, this vegetarian flatbread with a flaxseed crust boasts 7 grams of protein. luvoinc.com Prince Waffles Tomato & Mozzarella. This savory stuffed waffle contains fresh tomatoes and whole- milk mozzarella inside a yeast-based butter waffle. princewaffles.com Saffron Road Enchiladas Al Chipotle. Handcrafted nixtamal (a treated corn) brightens this traditional dish, which is also gluten-free and halal. One of four new products. saffronroadfood.com Smart Soup Santa Fe Corn Chowder. Low-sodium, gluten-free, and vegan, this zesty soup is microwave- ready in less than five minutes. thesmartsoup.com Sukhi's Potato Samosa Indian Bites. This authentic Indian recipe makes for a quick appetizer. The included cilantro chutney offers a sweet-and-sour kick. sukhis.com Smart Soup Santa Fe Corn Chowder 42 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com