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... findus italy makes ready-meal versions of classic italian dishes, such as carbonara and bolognese

... part of this includes standardising ready-meal and restaurant meal sizes

new consumer research indicates shoppers are falling back on frozen food to keep bellies full through the recession, according to the food and drink federation – and that, in turn, can stimulate new product development geared to pressing needs. frozen food in the uk has typically had a low cost image which has affected its popularity in boom time, when premium brands are popular.

balancing saturated fat as a proportion of total calories, and the natural variation of fat levels in meat, are amongst the challenges faced by waitrose suppliers in developing food products with lower saturated fat products. the uk high-end retailer rolled out its line of reduced saturated fat products in january 2008, coinciding with the food standards agency’s campaign.

... according to ulrick & short, the uk ready-meal market is “the most advanced in europe ” – making it an attractive market for an ingredient like synergy supreme ... but there are other starch players on the market that are also targeting ready-meal advancement and high quality demands through starches

vitiva is leveraging the trend in natural, fresh ready-meals in marketing its vivox rosemary-derived preservative, claiming tests suggest it can prevent rancid flavours in meat-based ready meals. the slovenian ingredients supplier has previously communicated the benefits of vivox for preserving merguez and chipolata sausages, and also says its synerox 4 ingredient can extend the shelf-life of meat.

uk-based ingredients supplier ulrick and short has extended its range of starches and fat replacers for use in dairy desserts, custards and fruit compotes. the company’s maize and tapioca-based starch ranges, under the synergie and delyte brands, have already been developed for fat replacement in bakery products, ready meal sauces, meat products and fillings, such ganache and butter cream.

the frozen foods market is showing signs of a revival in the tough economic climate, with indications that consumers are switching back from higher-priced chilled foods to frozen alternatives in order to save costs and reduce waste. data from tns worldpanel shows a steady increase in the growth rate for the uk frozen food sector over the past year, from 3.1 per cent 12 months ago, to 4.

creating different labels to reflect the changing origin of the ingredients used to cook ready meal products would be a logistical nightmare and would not be cost effective, claims the uk trade industry body, the food and drink federation (fdf). helen munday, fdf director of food safety and science, was responding to a call yesterday by the uk environment secretary hilary benn for clearer food labelling, particularly in relation to country of origin on meat products.

solbar is exploring new applications for its bontex steam textured soy proteins, and believes that attention to their nutritional benefits could make them attractive for bakery and confectionery goods geared towards health. the israeli soy specialist has been marketing bontex for many years, but the main uses to date have been in noodle, soup and ready meal products.