All Frozen articles – Page 72
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Focus On Microwaveable Foods: Four to watch
Last year, Young's set out to tackle the problem of soggy microwaved fish fingers. The brand launched Micro Fish Fingers, which have a special coating that prevents moisture from the fish entering the crumb and packaging that reduces the build-up of steam to ensure the fish fingers come out crispy.
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Focus On Microwaveable Foods: Pots stand out from crowd
One packaging format growing its presence on supermarket shelves is the microwaveable pot with big names such as Innocent adding critical mass to a format that a number of smaller players have been using for some time.
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Focus On Microwaveable Foods: Rise of the micro snack
Scratch cooking is cost-effective, but microwave meals are convenient. And shoppers aren’t about to give them up just because times are hard. Vince Bamford reports
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Ben & Jerry’s, Tate & Lyle and Bulldog in Fairtrade switch
Suppliers of products as diverse as ice cream, sugar and shave gel are gearing up for next week's Fairtrade Fortnight with a slew of newly accredited products. Ben & Jerry's said this week that its entire 18-strong ice-cream range in...
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Birds Eye puts some Reggae into burgers
Birds Eye is adding some Caribbean spice to its burgers to emulate the success of its Chicken Chargrills.
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Young’s is helping frozen grow
We were most interested to read the Q&A by Martin Glenn, Birds Eye Iglo Group CEO, in last week's issue.
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NewsBirds Eye ploughs £5m into Field Fresh ad blitz
Frozen is better than fresh that's the key message in Birds Eye's new marketing push to champion Field Fresh, the recently launched sub-brand its owner claims will resurrect the "stagnant" frozen vegetables category.
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NewsEditor's Comment: Is debt ever good? Birds Eye is more effective under private equity than in a huge multinational
Capitalism is back. After a credit crunch-induced hibernation, M&As are again in vogue whether in the classic form of the Cadbury takeover by Kraft, or highly leveraged private equity deals such as the secondary buyout of the Pets at Home retail business last week.
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NewsA Birds Eye view: a Q&A with chief executive Martin Glenn
In a rare interview, Guest Editor Martin Glenn speaks frankly to Alex Beckett about the challenges facing the frozen food industry
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Kelly’s takes on Carte in ice cream face-off
Cornish ice cream company is taking on Unilever as the battle of the ice cream suppliers heats up.
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Focus On Meat-Free: Four to watch
Holland's Pies became an unlikely entrant into the meat-free sector last year, with the launch of the first vegetarian pie in its 157-year history.
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NewsFocus On Meat-Free: Meat-eaters try veggie
“Monday, Monday, no meat that day... ” With no little thanks to a certain Beatle, meat-free sales are looking rosy. But it’s not the vegetarian community that’s driving most of the growth. Beth Phillips reports
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Double the bubble as R&R unveils Aero ice cream in NPD drive
It may be cold outside, but R&R Ice Cream is gearing up for the heat with a raft of new products under Nestlé's Aero, Caramac, Nesquik and Kit Kat brands.
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McCain Foods pays tribute to MD Young
John Young, MD of McCain Foods GB, has died following an 18-month battle with bone cancer.Young, who was 47, was a well-known industry figure, having worked at McCain Foods GB since 1998 and as MD since 2005.He passed away...
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My Alternative CV: Angus Peterson, Birds Eye
Angus Peterson, general marketing manager at Birds Eye, on fish fingers, John Barnes and models
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NewsAcid Test: Findus Frozen Pasta
Cooking up a load of pasta normally means lots of washing up and watching the pot boil so this new format is a good, convenient idea. The pasta shrunk a bit in the microwave but the texture wasn't...
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Birds Eye: addition of cod line will Bake sales to Perfection
Birds Eye is aiming to further boost rocketing sales of its Bake to Perfection frozen fish range by adding its first cod variant and revamping packaging.Sales of Bake to Perfection have soared to £15.5m since the range was launched in...
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My Alternative CV: Arnold Carbone, flavour guru, Ben & Jerry's
Arnold Carbone, flavour guru at Ben & Jerry's, on PhDs, gnocchi and rats