Showing posts with label food industry. Show all posts
Showing posts with label food industry. Show all posts

 Keeping in tab with a research study conducted by "The Grocer”, a few years back, the demand for frozen food started experiencing a steep incline from 2020. And the invention of ‘IQF’ caused an evolution in the frozen food market. It involves storing individual fruits to blast freezers for quick freezing in order to extend the fruits’ shelf life and preserve them for a longer period of time. Several issues associated with frosting fruit bunches; especially pulpy fruits, have driven the development in the IQF fruit market. As per AFFI’s (American Frozen Food Institute) president and CEO Alison Bodor, the category of frozen food comes with a number of advantages for today's consumers, and frozen vegetables and fruits hold out  an important component. Among more than 1500 consumers surveyed by AFFI, the majority (86%) agreed that having frozen fruits and vegetables makes it easier to consume in an adequate quantity, when 83% of them said that frozen fruits and vegetables help them save money because they are long-lasting and they only need to prepare the amount they need, rather than cooking everything from scratch.

According to Allied Market Research, the global IQF fruit market is projected to display a noteworthy CAGR from 2022 to 2031. Consumer expenditure on luxury food is increasing significantly, and fast foods, bakery products, ice creams, and other lifestyle food products are becoming increasingly popular. IQF fruits are extensively being used in the bakery, confectionery, and dairy industries. Innovative product launches by various players have increased the demand for quality frozen bakery products such as cakes and pastries. 

Mergers and acquisitions are an important aspect; when it comes to the development of the IQF sector. Sugana Poultry Farm Co., Ltd. announced the opening of a cold store in Tiruchi in October 2018. It has a storage capacity of 25 tons of fruits and vegetables. In June 2019, ‘JBT’ announced the completion of two acquisitions, one with Prime Equipment Group, Inc., and another with  ‘Proseal UK Limited’. The acquisitions helped in the generation of a massive revenue for the companies in 2019. 

  In January 2021, ‘Dole Packaged Foods, LLC’ started a frozen fruit service in the US. The new facility is built on an area of about 60,000 square feet. It is fully automated and has four manufacturing lines that can produce 60 million pounds of frozen fruits each year. Aussie Frozen Fruit, an Australian company, launched a frozen pineapple product with 100% Australian origin pineapples in April 2021.  In September 2021, ‘Nomad Foods’, a UK-based food industry, acquired ‘Fortenova’ Group’s frozen food business. Nomad Foods is expected to create value for its customers in the upcoming years through this acquisition.

On the other hand, in May 2022, ‘Mira Jhala’, a successive entrepreneur, started her fourth startup, ‘FroGoan’, an online frozen food product and distribution business located in Gurugram, India. In June 2022, Delekita , the frozen food company from Dubai, UAE, collaborated with Medicca, a Jordan-based Mideast import and consultancy agency, to enter the Jordanian market. 

COVID 19 Impact on the global IQF fruits market:  The sudden outbreak of the pandemic put a massive strain on the global supply chain, which in turn had a sheer negative impact on the IQF fruits market. However, as the situation across the world started getting back to normalcy, the companies dealing with IQF fruits also initiated restructuring their operations, so as to become more efficient and sell their products more easily. With the adaptation of new strategies and inventions, the market for IQF fruits has been able to recover fast.

Author’s Bio- Gayatri Mohite is an emerging author who loves to explore new things. An addiction to reading motivates her to write. She also loves to sing, travel, and cook. A fresher who is constantly upgrading her skills has embarked on a new journey to touch up her expertise even more. 

Superfoods are a powerful new food craze that has swept the food industry. Superfoods are nutrient-dense foods that are largely plant-based but may also include fish and dairy products. With this healthy twist of nutrient-rich food options, the food sector has witnessed a new revolution. Antioxidants, vitamins, and minerals abound in superfoods. According to Reports and Data, the global superfoods market is expected to increase at a significantly high CAGR.

5 Trending Superfoods Of 2022 That Will Take Over The Food Industry

Weight loss, skincare, cognitive health, immune boosting, and gut health are just a few of the advantages of superfoods. People who are health-conscious and concerned about their personal well-being make up the target market. However, according to industry experts, superfoods are simply a marketing phrase for foods that have health benefits.

The most commonly included superfoods are dark-green leafy vegetables, various types of berries, avocados, dark chocolate, green tea, eggs, legumes, nuts, and seeds. Salmon, sardines, mackerel, and certain other fatty fish, which are high in omega-3 fatty acids, are included in this category. They're packed with fiber, vitamins, minerals, and other nutrients. Discussed here are some of the superfoods that are expected to trend in 2022:


Microgreens, often known as "vegetable confetti," are commonly scattered on restaurant menus to enhance color.

These little vegetables are misleading in size because they carry a big nutritional punch — some are up to nine times more nutritious than their full-sized vegetable counterparts.

Microgreens are immature plants with high levels of folate, potassium, iron, calcium, vitamin E, vitamin C, and B group vitamins. Microgreen broccoli, cabbage, lettuce, radicchio, celery, garlic, onion, leek, spinach, cucumber, and squash are among the vegetables available.

The tiny plants are collected when the leaves are roughly a month old. They can be found in supermarkets and greengrocers, or they can be grown in pots.


Seaweed, such as kelp, is found in around a fifth of Japanese diets. While the Japanese have long recognized the nutritious potential of seaweed, the rest of the world is catching up. Seaweed is high in fibre and has the same amount of protein as beef. Kelp is a common form of seaweed that may be found at health food stores. Kelp is also high in iodine, which is vital for thyroid health.

According to the Australian Thyroid Foundation, more than half of children, pregnant and lactating women are iodine deficient. Iodine shortage can cause fatigue, weakness, concentration problems, and weight gain.


In Iceland, skyr yoghurt has long been a staple. It's similar to Greek yoghurt, except it's higher in protein and lower in sugar. It's also high in calcium, potassium, and zinc, according to research. A cup of milk has roughly 8g of protein per serve, but a serving of skyr has about 19g.

Skyr also has a different culture than Greek yoghurt, which makes it creamier and less sour, according to fans of the dairy product.

Black Garlic

This is garlic that has been fermented and has a sweeter flavor. For ages, it has been a staple in South Korean, Japanese, and Thai cuisines.

Fermented foods have a prebiotic impact, which promotes healthy gut bacteria. Black garlic is a fantastic addition to diet since fermented foods have a prebiotic effect, which promotes healthy gut flora. Garlic is abundant in antioxidants and has anti-inflammatory qualities, and studies suggest that black garlic is more potent than regular garlic.


Hemp seeds are derived from the cannabis plant, although they are not psychoactive. They do, however, contain a lot of fiber, protein, and healthy fats such as Omega-3 and Omega-6. Vitamin E, magnesium, potassium, iron, zinc, and B vitamins are also present. The lipids in hemp seeds are healthy for skin and can assist with eczema and acne. The seeds are also beneficial to heart health and inflammation reduction.

More Restaurants Are Including Superfoods In Their Menu

It is critical for any business to adapt to consumer demand in order to succeed. Superfoods are in great demand as more people make the switch to a healthier lifestyle. Restaurants have been forced to be inventive and innovative in order to incorporate superfood-based dishes on their menus as a result of the growing popularity. The market for superfoods is growing by the day, and it's having an impact on customers' dining choices. Restaurant operators must accept this trend and move promptly to capitalize on it.

Consumers are well aware of the health benefits as they make an informed switch to superfoods. According to research, including superfoods into a diet plan is a great idea. Aside from the health advantages listed above, there are also the following:

  • Phytonutrients and antioxidant molecules are abundant in vitamins A and E, as well as beta carotene.

  • They aid in the prevention of heart disease and the strengthening of the immune system.

  • Some superfoods, like as CBD, can also help with pain, anxiety, and insomnia.

  • When included in a well-balanced diet, superfoods can help lose weight, increase energy, and slow down ageing.

Many restaurants have expanded their menus beyond superfruits like açai and goji berries. Even fast-casual eateries have begun to offer ancient grain salads and other plant-based options. The use of the phrase "superfood" has increased by more than 300 percent in the last four years. Chefs are experimenting with new ways to use lesser-known ingredients that are nutritious, add flavor, and boost the bottom line of their restaurants. Breakfasts, brunches, sharing dishes, and beverages are all prepared with fresh ingredients. The global market for superfoods has become a fiercely competitive arena. Restaurants that add delectable superfood meals to their menus are expected to see consistent growth and increasing profitability, according to analysts. An increasing number of all-organic restaurants around the world are teaching customers on how to make a healthy change without sacrificing flavor and taste. They give all of the necessary nutrition by using nutrient-dense foods. Restaurant menus are being redesigned to incorporate the increased desire for delectable superfoods, from spicy pumpkin-oatmeal cookies to fish with lemon and capers.


Author Bio - Paroma Bhattacharya is a passionate content creator and has been a professional content writer for over half a decade. She is currently working for Reports and Data and possesses extensive knowledge in subjects related to food and beverages, healthcare, technology, banking, and a wide range of other industry verticals. Her articles focus primarily on balancing relevant data with engaging storytelling. She believes in providing objective facts to help people make important business decisions.