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#FreezedriedFruitsandVegetables Market Research Investigates Growth, Industry Status and Outlook 2023-2032 Increasing developments in the global packaged food sector are anticipated to drive the market growth. Freeze-dried fruits and vegetables are largely used in packaged foods including savory snacks, confectioneries like chocolate and sweets, staples such as cereals and oatmeal, packed meat and seafood items, etc. The demand for these food items is reinforced by the rise in consumption of items that are easy-to-eat foods with more shelf life. Ready-to-eat meals, especially frozen pizzas and frozen tacos, etc., have become a popular choice for working professionals. Cooking meals has become easier using frozen vegetables, generating more popularity of these products. Read More: https://lnkd.in/dEHfiQBW Top Players: Mondelēz International Inc., The Kraft Heinz Company, OFD Foods, LLC #freezedried #foodindustry #marketresearch

The most recent survey of the diets of Irish adults (21/22) shows that while we are not going backward (small increase in F&V intake), we are still only consuming 3.5 servings per day on average, well below the recommended 5-7-a-day for >10 years. Only around a fifth of adults met the recommended minimum intake of at least 400g/d of fruit & vegetables. In addition to Carrie's excellent suggestions for in-home consumption, we need greater commitment to providing more vegetables as part of the out of home sector as more people eat out. Vegetables should not be optional for kids meals either. We need to highlight the restaurants doing a good job here too as we did in the past AND it makes business sense to promote to parents that you are committed to offering veg at all kids meals Restaurants Association of Ireland Bord Bia - The Irish Food Board

The food industry still continues to take consumers for idiots.. Vast majority of avocado oil in U.S. is of poor quality, mislabeled or adulterated with other oils. Study highlights need for standards to protect consumers and support industry. Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils. In the country’s first extensive study of commercial avocado oil quality and purity, UC Davis researchers report that at least 82 percent of test samples were either stale before expiration date or mixed with other oils. In three cases, bottles labeled as “pure” or “extra virgin” avocado oil contained near 100 percent soybean oil, an oil commonly used in processed foods that’s much less expensive to produce. “I was surprised some of the samples didn’t contain any avocado oil,” said Selina Wang, Cooperative Extension specialist in the Department of Food Science and Technology, who led the study recently published in the journal Food Control. “Most people who buy avocado oil are interested in the health benefits, as well as the mild, fresh flavor, and are willing to pay more for the product. But because there are no standards to determine if an avocado oil is of the quality and purity advertised, no one is regulating false or misleading labels. These findings highlight the urgent need for standards to protect consumers and establish a level playing field to support the continuing growth of the avocado oil industry.” https://lnkd.in/gyXF_-pt

Canned And Ambient Food Market 2023 Global canned and ambient food market size is expected to reach $311.03 Bn by 2028 at a rate of 6.1% segmented as fruit and vegetable canning, specialty canning, dried and dehydrated food Read More@ https://lnkd.in/gmt2x82a #marketresearch #marketintelligence #marketreport #industryanalysis #TheBusinessResearchCompany

Surimi Market was valued at USD 3.87 billion in 2022 and is expected to grow to USD 5.97 billion by 2029, at a CAGR of 6.2%. To Get More: https://lnkd.in/dNRu7e7j The Surimi Market is experiencing notable growth, driven by the rising demand for seafood-based products, changing consumer preferences for healthy and convenient food options, and advancements in food processing technology. Surimi, a paste made from fish protein, is a versatile ingredient used in various culinary applications, including imitation crab meat, fish balls, and seafood salads. Key factors fueling market expansion include the increasing popularity of Asian cuisine, the growing trend of meat alternatives, and the rising awareness of the health benefits associated with seafood consumption. One significant aspect driving market growth is the versatility of surimi as a substitute for expensive seafood ingredients in food products. Surimi-based products offer a cost-effective alternative to traditional seafood items, making them accessible to a broader consumer base and expanding market reach beyond coastal regions. Moreover, surimi-based products are gaining traction among health-conscious consumers seeking low-fat, high-protein, and gluten-free food options. Surimi is a lean source of protein and can be incorporated into various recipes to enhance nutritional value without compromising taste or texture, appealing to consumers looking for healthier alternatives to meat-based products. Furthermore, the surimi market is benefiting from innovations in food processing techniques and product development, leading to the introduction of new surimi-based products and flavor variations. Manufacturers are leveraging advanced technology to improve the texture, appearance, and shelf-life of surimi products, catering to evolving consumer preferences and culinary trends. In the Surimi Market, hashtags like #SeafoodSubstitute, #HealthyEating, and #FoodInnovation resonate with consumers and industry stakeholders seeking nutritious and versatile food options. Surimi Market, Key Players are 1. Viciunai Group(Lithuania) 2. Trans-Ocean Products, Inc.(USA) 3. Seaprimexco Vietnam (Vietnam) 4. Thong Siek Global (Thailand) 5. Gadre Marine Export Pvt Ltd (India) #SeafoodSubstitute #HealthyEating #FoodInnovation #SurimiProducts #MeatAlternatives #SeafoodSnacks #AsianCuisine #ProteinSource #GlutenFree #HealthyLiving

We are going backwards on 5-a-day! A new report from Freshfel Europe shows that #fruit and #vegetable (f&v) consumption in the EU27 is falling. The report states: "average fruit and vegetable consumption in the EU decreased to 350 g/day/capita in 2022, a 5% decline from 2021 and almost 3% below the average of the previous five years. This level is still more than 12% below the minimum 400 g/day/capita recommended by the WHO. Only 6 countries in the EU reach the recommended goal of at least 400g of fresh fruits and vegetables/day/capita". We all need to do more to promote f&v and make it easier for consumers to eat it every day. So, what counts? Obviously fresh f&v but also: 🍊 A daily glass of 100% fruit juice (100-200ml depending on country guidelines) 🍆 Frozen f&v (add berries to your breakfast cereal) 🍅 A daily serving of beans or peas (boosts the fibre of savoury dishes) 🥕Canned f&v (keep in the cupboard for quick meals) 🍇 Dried fruit - serving size of around 30g or a handful (great for a snack). Article about the report here: https://lnkd.in/eCRTUnkT

Do you know about a special food called Tempeh? It is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. The fermentation process helps to break down the phytic acid in soybeans, making the starches in tempeh easier to digest. Tempeh is a whole soybean product with different nutritional characteristics and textural qualities compared to tofu. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Tempeh is especially popular on the island of Java, where it is a staple source of protein. Tempeh can be used in a variety of dishes and cuisines. It can be grilled, baked, stir-fried, or crumbled like ground meat and used in sandwiches or tacos. Tempeh is also a versatile ingredient in vegetarian and vegan diets, as it is a good source of protein and dietary fiber. The history of tempeh dates back a few centuries to a thousand years or more in Indonesia. The type of soybean first used to make tempeh was the black soybean, which was a native plant. This later changed with the importation of white/yellow soybeans and the rise of the tofu industry on the island. In conclusion, tempeh is a nutritious and versatile food that has been a part of Indonesian cuisine for centuries. It is a good source of protein and dietary fiber and can be used in a variety of dishes. The fermentation process used to make tempeh also makes it easier to digest. Tempeh is a great option for vegetarians and vegans looking for a protein-rich food that is also easy to prepare and cook. #foodtechnology #foodindustry #fermentation #fermentedfoods #soybean #soybeans #indonesia