Why I Eat A LOT of Frozen Food

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Why I Eat A LOT of Frozen Food - Thomas DeLauer

Per a May, 2nd, 2018, NPR report, frozen food is a $53 billion a year business, but it accounts for only about 6% of total grocery store sales - frozen food sales have flattened or dropped by a percentage or so annually for the past few years

46% of shoppers on a typical grocery trip, when they spend over a $100, don't even set foot in the frozen food department

There’s become Increased competition from substitute products which has impacted consumer demand for frozen products

Shoppers are buying more fresh foods and cooking more fresh foods at home - consumers in certain categories such as frozen desserts cite dietary concerns as a reason for lower demand

Consumers are also trading frozen vegetables for canned and fresh vegetables - comes down to consumer belief that most - if not all - frozen foods are more unhealthy than fresh foods

Additionally, the frozen pizza category has been challenged by pizza delivery services - Domino’s and others have been discounting heavily

Per an AMG Strategic Advisors report, a review of Google searches for pizza delivery found a steady increase in demand while frozen pizza unit sales have slipped

Additional Problems

Out of 20 major departments or categories surveyed, frozen foods rank amongst the “hardest to shop” (AMG Strategic Advisors)

Shoppers find the frozen food department hard to shop and difficult to navigate - you’re physically cold, lack of innovative package design and the glass door (creates an actual barrier)

This is why Trader Joe’s and Whole Foods use frozen food open cases, which make it easier for shoppers to access and find what they want - freezer cases are more costly (NPR)

Refrigeration and lighting account for over 50% of total energy use in the average supermarket, making these systems the best places to start looking for energy efficiency opportunities.

Especially since the profit margins of supermarkets are so thin, on the order of 1 percent, it’s estimated that one dollar in energy savings is equivalent to increasing sales by $59 (Energy Star)




A study from the University of California, Davis, published in the Journal of Agricultural and Food Chemistry, compared the vitamin content in 8 different fresh and frozen fruits and vegetables - corn, carrots, broccoli, spinach, peas, green beans, strawberries and blueberries - and found no consistent differences overall between fresh and frozen

The vitamin content was occasionally higher in some frozen foods; frozen broccoli, for example, had more riboflavin (a B vitamin) than fresh broccoli

But frozen peas had less riboflavin than fresh peas; and frozen corn, green beans and blueberries had more vitamin C than their fresh counterparts

The researchers also analyzed the amount of fiber, levels of phenolic compounds (good sources of antioxidants) and minerals like calcium, iron, zinc and magnesium in the same 8 fruits and vegetables - found no significant differences between the fresh and frozen varieties



Additional Resources

1) https://www.ncbi.nlm.nih.gov/pubmed/12670160
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