Frozen food mandate: Get the calories out
1983
Przybyla, Ann
Formulation improvements have resulted in uncreased popularity of frozen foods. Special emphasis is on foods that are lower in calories. Stouffers' premium entree "Lean Cuisine" is credited with upgrading the frozen food market. Blanching vegetables as opposed to fully cooking them, and higher grades of meat cuts are in part responsible for high consumer acceptance. The food processing industry is researching preparation and nutritional aspects of vegetables in order to improve the quality. Del Monte's product line carries 42 products geared to the health care industry. Growing in popularity are meatless and ethnic entrees. Major concerns for processors are how to maintain structural and textural qualities of the foods. Modified food starches have helped, and as a result, gravies and sauces hold up better when frozen and thawed. A number of other stablizers are under development. As quality improves in all frozen food categories, consumer acceptance increases. (kbc)
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