Latest news with #frozenfoods
Yahoo
30-06-2025
- Business
- Yahoo
'It will challenge a lot of ways of working' – Nomad Foods talks new start-up programme
Nomad Foods, the European frozen-foods group, is looking for 'breakthrough innovation' – and wants to work with start-ups in its quest. The UK-headquartered business behind brands including Birds Eye and Iglo is launching an initiative called Future Foods Lab to work with entrepreneurs and – all being well – roll out new products across Europe. Yorgos Tetradis Mairis is the head of R&D futures at Nomad Foods. He joined the Findus owner five years ago from Unilever to help the company look 'more mid to long term' and identify the product opportunities of the future. Nomad Foods already works with start-ups but the business wanted to develop a more formal programme to bring together its efforts. Future Foods Lab has been set up to address what the company calls its 'key business challenges' and the unit's first area of focus is 'functional nutrition'. Yorgos Tetradis Mairis (YTM): For us, it's really to identify breakthrough innovation ideas. It's paramount they very much have a strategic fit in the areas that we know are the emerging areas. It's really about fostering innovation as well. There is a cultural element, working in partnerships with third parties and start-ups. They have a completely different way of working. It's really bringing these breakthrough ideas to commercial viability and be a win-win for both sides. YTM: When we're looking for breakthrough innovation now, we're looking for functional nutrition. We're looking for different formats. Of course, we have hygiene factors: we still need to have clean label; they still have to be sustainable sources. We can help them get there as well. For us, it's like Christmas time when you have boxes and you don't know what it is inside. Our ambition is to put two challenges next year. [We will] always be looking on a certain area because that creates clarity to us and the start-up. For now, we're looking at functional nutrition, an emerging space for us. YTM: Because we felt this is an area where we're still learning. As a team in RDQ, we cannot say that we are the owners. If you take fish, we have massive expertise and knowledge. In this space, it's evolving, so many emerging things are happening. We're looking at claims as well: very high protein, gut health. We feel this is where the creativity of start-ups can really boost us. YTM: I mean, this is the also related to the success of the programme. It's really about first identifying products that actually fit within frozen, products that actually fit within the nutritional needs that we see in the space and with all the hygiene factors that we have to have. The second thing is really about working in partnership with a start-up. It's a key thing for us. We can give them a lot like they will give to us. We can give them financial stability. We can give them commercial scale and we can give them test and learn, which is a very fundamental part of really learning about a product. For us, success would be really to take these innovative product ideas all the way to a pan-European market together. We're not looking for a company that is really at the beginning of the journey YTM: The way that the venture client agreement works – and we're trying to stay on that line – is we are not looking for ideas. We're not looking for a company that is really at the beginning of the journey. For us, the important thing is to have some proof of principle. It might be not completely launched in a market but they might have a very solid type of thinking around the product, from the point of view of product development cost, manufacturing. It doesn't need to be perfect because this is where we come in to support but we would like something that is much more ready, rather than really just an idea on paper. YTM: It's a very interesting question. The programme is about really enhancing this part of innovation for us. We don't want to force something that might not work for both of us. It might be that we find one but we need to work a little bit more, rather than accelerating as we wanted to do. It might be that we learn a lot but we need to be honest between ourselves and the third party. YTM: We will open it up and then, by the end of September, we're going to close. Hopefully we're going to have enough. Then we're going to have a multi-functional review of which ones we're going to put in front of our senior stakeholders within November. YTM: We don't have an exact number but we need to be true to the programme because it needs to be fast-track, it needs to have commercial scale, it needs to test and validate. As long as we have the capacity, if we see that there are three ready ones, great. It might be that we need to choose less. It's definitely not going to be a large number. YTM: Anything within Europe is preferable. Anything outside Europe is possible but, of course, a relationship thrives on lot of face-to-face interactions. We don't want to be transactional in this relationship. The message is very clear: our programme is not to invest in or acquire your company YTM: The message is very clear: our programme is not to invest in or acquire your company. What we would like to build is a very healthy paying customer relationship with some exclusivity. They will invest resources. We're going to invest resources. YTM: We discussed why from the product innovation point of view because these start-ups are so passionate about it. They really bring breakthrough ideas. That's a benefit but, for us, another important point is the cultural element that we can gain from this relationship. We have a certain way to innovate, like any company and just working with these entrepreneurs, you learn a lot. It definitely will challenge a lot of ways of working, of how we do things, how we can accelerate, how we can really make those first steps of product development as well in a much more efficient way. YTM: Fair question and it's true. The first tension of start-ups is that they can feel overwhelmed by a bigger company. This is where we want to be very true to them to make sure that we are creating that path for them to grow, that we are the best partners to work with in order to make their business financially and commercially scalable and really understand the product much better. We thought a lot about the details of how to enhance that relationship. It's really about making them understand that we are not there for a tactical [reason]. We are there for a partnership. The main point for us is make them comfortable, understand that we're here for a win-win situation. We are not here as a threat from any kind of view. It's your product. It's your IP. We're going to have the right NDAs in place, the right venture-client agreement. One thing is trust. The other thing is you need to have the right papers signed to guarantee that they are protected. YTM: Not in this call, not in this function nutritional [strand]. What we're looking for is more end-product. This first challenge is not about identifying a new battering process. It might be that we say 'Excellent, let's collaborate in another project' and we can put them in contact. We have an open innovation portal as well. That's a little bit more longer term, I have to say. Future Foods Lab is really a fast-track programme for both companies. YTM: We have a lot of ideas and a lot of interest. Segment-wise, it might be going to specific needs, medium- to long-term needs, from fish or veg or pizza or chicken, which are key things. We have a list at the moment but we need to prioritise because at the beginning of next year we are aiming to have the next [strand], so every six months. "'It will challenge a lot of ways of working' – Nomad Foods talks new start-up programme" was originally created and published by Just Food, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
The Sun
28-06-2025
- Health
- The Sun
I tested supermarket chicken nuggets – the budget winner is joint with M&S and over HALF price compared to Birds Eye
FROZEN foods like chicken nuggets tend to get a bad rap. But this freezer staple can be incredibly helpful for busy weeknights and many offer up a decent serving of protein to hungry kids. 9 Emma Shafqat, of said: "Chicken nuggets often get a bad reputation, but they can be a convenient and reliable source of protein especially for fussy eaters. "Look for ones made with chicken breast as the first ingredient and aim for low salt and saturated fat per serving. "A short, recognisable ingredient list (foods your find in your kitchen cupboards) is a good sign. "Nuggets can be a quick source of protein when added to wraps or salads for a balanced meal. "Like any processed food, it's about the quality you choose and what you serve alongside it." But which nuggets to choose? LYNSEY HOPE investigates: M&S Breaded Chicken Nuggets (600g) £4.75, £7.91 per kg Cook from frozen: 20 minute s Lynsey says: "Impressive nuggets from M&S, which looked and tasted great. Chicken makes up 53 per cent of the total ingredients and it's all breast meat. Once cooked, it was tender, while the breadcrumbs were nice and crisp after the recommended 20 minutes in the oven. "The ingredients list garlic, herb and sage which were subtle but gave these nuggets a tasty flavour. "The bag is mega expensive, setting you back £7.91 per kg which was even more than Birds Eye. But as they tasted great, I've still given them a reasonable score on value for money. "If you can afford to spend a bit more on nuggets, I'd recommend these ones." Taste: 5/5 Value: 4/5 Total: 9/10 Birds Eye Chicken Dippers (697g) £5.50 for 38, £7.80 per kg Cook from frozen: 15 minutes 9 Lynsey says: "The branded nuggets have a very distinctive taste and that is down to the batter I think, which is lightly fried. "Overall chicken make up 50 per cent of the ingredients and again, it's all breast meat. They are pricey but quite moreish and well-filled with meat. "One of the quickest to cook in the oven, taking just 15 minutes. They were quite similar to McDonald's nuggets in flavour and texture. "The biggest problem is the price, they cost nearly double most own brands per kilogram and the difference is minimal." Taste: 4/5 Value: 2/5 Total: 6/10 Sainsbury's Breaded Chicken Nuggets (450g) £1.49 for 30, £3.31 per kg Cook from frozen: 15 minutes Lynsey says: "Very meaty nuggets with British chicken making up 60 per cent of the ingredients - it's not necessarily breast meat though. The ingredients were simple, which I liked, with less rubbish in than other own brands. "They cooked well in the recommended 15 minutes and the breaded coating came out an appetising colour and had a lovely crunch. "The nuggets were small but excellent value too, on a par with Aldi when it comes to price per kilogram." Taste: 3/5 Value: 5/5 Total: 8/10 Asda Battered Chicken Nuggets (670g) £3, £4.48 per kg Cook from frozen: 18 minutes Lynsey says: "Asda's nuggets are made with 100 per cent breast meat and chicken makes up 58 per cent of the ingredients so a decent proportion. "They took a while to cook, probably closer to 20 minutes than the recommended 18. But once cooked, the batter was nice - they were very similar to McDonald's nuggets with quite a salty taste. "I also thought that there was quite a lot of air in the batter and they could have done with a bit more meat to fill them out." Taste: 4/5 Value: 3/5 Total: 7/10 Aldi Roosters Chicken Nuggets in Breadcrumbs (450g) £1.49 for 30, £3.31 per kg Cook from frozen: 16-18 minutes 9 Lynsey says: "Excellent value nuggets from Aldi and a decent sized bag. They are one of the meatiest with 60 per cent chicken in the ingredients and it's breast meat too. "Filling - though the flavour was a little bland, perhaps they need a little more seasoning in the meat." Taste: 3/5 Value: 4/5 Total: 7/10 Morrisons Battered Chicken Dippers (450g) £2.30 for 25, £5.11 per kg Cook from frozen: 16-18 minutes 9 Lynsey says: "Apparently these contain chicken breast but it was a strange texture and a grey mushy colour which was a bit off putting. "The batter was light and cooked well but it fell off the meat when I was trying to serve them and it all got a bit messy. "Over priced too. At £5.11 per kilogram they were more expensive than every other own brand, bar M&S. There wasn't 25 in the bag either - only 24." Taste: 2/5 Value: 2/5 Total: 4/10 Lidl Braemoor Red Hen Breaded Chicken Nuggets (1kg) £3.25 for 65, £3.25 per kg Cook from frozen: 14 minutes 9 Lynsey says: " Lidl 's nuggets were great value and this was a supersized family bag which is great for the freezer. The meat is 100 per cent chicken breast, though it's from Poland and not UK. "They were well-seasoned, filling and flavoursome. This bag is over £2 cheaper than Bird's Eye and you get 27 extra nuggets for your money." Taste: 4/5 Value: 5/5 Total: 9/10 Tesco Battered Chicken Dippers (450g) £1.49 for 20, £3.31 per kg Cook from frozen: 17 minutes Lynsey says: "These had an usual chemically taste and I wasn't a fan. The meat was very bitty too and I couldn't finish my portion, chucking three out of five in the bin. "They do contain 53 per cent chicken in the ingredients but it's not breast. "There weren't 20 in the bag either- I only got 18. Whilst they are good value, I wouldn't buy these again."
Daily Mail
21-06-2025
- Business
- Daily Mail
Aldi declares war on Trader Joe's after stocking shelves with popular, sold-out item
Aldi is stepping up its battle with Trader Joe's by releasing a snack that is eerily similar to one its competitor can't keep on the shelves. Aldi, the fastest growing supermarket in the US, recently introduced a Kimbap to its frozen foods aisle. Trader Joe's has their own version of the Korean sushi but it has been so popular fans have reported not being able to find it anywhere. Aldi's new fully-cooked Kimbap comes in two flavors, Traditional and Tuna Mayo The Traditional option is labelled as 'Korean-style imitation crab, egg, carrots, spinach, and pickled daikon in a seaweed rice roll.' While the Tuna Mayo is described on the packaging as 'Tuna mayo & perilla leaf in a seaweed rice roll.' The discounted supermarket previously stocked a similar Kimbap in Spicy Tuna With Gochujang, Kimchi & Tofu, Spicy Salmon and BBQ Beef Bulgogi flavors. All the flavors comes as a hand roll divided into eight conveniently bite-sized pieces and cost $3.49 each. The new Kimbap treats appear to be going down well with Aldi shoppers. 'I grabbed both the other day while I was on my break, I liked the tofu kimchi more but the spicy tuna was good also!' one fan wrote on Reddit. 'Highly recommend if anyone finds them in their stores.' 'I went back to get more, and was grateful to see folks had snapped up the spicy tuna and left the tofu ones behind,' another added. However, the new snacks are proving so popular Aldi may soon run in to the same issue as Trader Joe's as one customer claims they can no longer locate them. 'I can only find these at Trader Joe's and not my local Aldi,' they wrote. Aldi is continuing to expand across the US with plans to add another 800 stores to its existing 2,4000 in the next four years. Although the retailer has been in the US since 1976, only recently did it begin scooping up a larger share of the market. The retailer was recently named the fastest-growing grocer in the US for the fifth year in a row by real estate firm JLL, and in terms of store count it's the third largest. 'No one else is putting up 100 stores a year in the grocery space,' said Michael Infranco, assistant vice president at RetailStat. 'That's impressive. And they've been doing that for a number of years now.' Aldi's business model revolves around small stores, packed with a limited assortment of well-curated but mostly private label goods.
Yahoo
17-06-2025
- Business
- Yahoo
Conagra Brands, Inc. (CAG) Launches 50 New Frozen Items, Collaborates with Celebrities to Boost Growth
Conagra Brands, Inc. (NYSE:), with more than $1 billion in quarterly net sales, is a dominant player within the frozen foods market. The company's stock has traded between $12.98 and $33.24 over the past 52 weeks. CAG is one of the best 52-week low stocks. A busy supermarket with shelves full of packaged foods. Conagra Brands, Inc. (NYSE:CAG) announced the launch of over 50 new frozen food products on June 11, 2025. Through this launch, the company aims to expand its offerings across single-serve meals, family-size dishes, plant-based items, and vegetable sides. This launch includes key brands such as Healthy Choice, Birds Eye, Marie Callender's, and Udi's. Furthermore, the initiative includes strategic collaborations with Dolly Parton and Mike's Hot Honey. Through these collaborations, Conagra Brands, Inc. (NYSE:CAG) aims to create premium offerings priced between $3.49 and $14.99, which will boost consumer interest while minimizing marketing costs. Thus, the company aims to reinforce its $4 billion+ frozen food portfolio by stepping into high-growth segments such as gluten-free and plant-based protein products. While we acknowledge the potential of CAG as an investment, we believe certain AI stocks offer greater upside potential and carry less downside risk. If you're looking for an extremely undervalued AI stock that also stands to benefit significantly from Trump-era tariffs and the onshoring trend, see our free report on the best short-term AI stock. READ NEXT: and . Disclosure: None. Sign in to access your portfolio
Wall Street Journal
30-05-2025
- Business
- Wall Street Journal
‘The Spinach King' Review: It Runs in the Family
Back when New Jersey was manifestly a 'garden state,' Seabrook Farms, working day and night in floodlit fields, could produce a million peas in 24 hours. Charles F. Seabrook, its creator, was often called 'the Henry Ford of agriculture.' Mechanization and technology were his gods. Seabrook planted spinach, beets, cabbage, parsnips—but the secret sauce in what Life magazine obligingly dubbed 'the biggest vegetable factory on Earth' was his relentless instinct for improvement. C.F., as he was known, introduced irrigation to his field early in the 20th century, when neighbors were still relying on watering cans. He built roads and rail spurs to speed fresh romaine to city tables; he entered the American kitchen with frozen foods and dehydration. In 'The Spinach King: The Rise and Fall of an American Dynasty,' C.F.'s grandson, John Seabrook, a writer for the New Yorker, tackles the saga of his family's business in exposé style.
