Browse Davis, Mary

1-34 out of 34 article(s)

Title	Type	Date	Words
Ready meal market flourishing in France despite impact of deepening recession: prepared foods outpace frozen food generally by about tenfold, and now account for nearly a third of retail sales. While Findus and Nestle battle for brand leadership, innovative private label products continue to dominate the frozen ready meal cuisine scene.		Oct 1, 2009	2790
While french prefer restaurant pizza, innovative freezer pleasers heat up: tasty, reasonably-priced products are in abundant supply for convenience-minded shoppers to try. From Buitoni Four a Pierre to McCain Legumania, there is plenty from which to choose.		Oct 1, 2009	2617
Organic frozen food in the USA Market: big opportunities as well as challenges: organic frozen food and ice cream have shown rapid growth in recent years, but that was before recession-era penny-pinching. Private label lines may bolster sales more these days.		Oct 1, 2009	4374
'Baby on board' in organic food business, as brands innovate with healthy products: from gobble gobble paradise Puree to Pumpkin Banana, Mango Museli and Sesame Street-licensed Mini Waffles, creative menu makers are thinking outside the baby food jar.		Jul 1, 2009	701
Frozen seafood sales steady in France, but sustainability remains a concern: "steady as she goes" is an old nautical term that also applies to what the ships bring in to hungry landlubbers. French market, worth almost $3 billion, edges up slight in value.		Apr 1, 2009	3717
Snack foods gain popularity in france despite warnings from 'food police': la police de nourriture attaquent des casse-croutes, mais les gens les mangent de toute facon. Pardon our French, but it is much the same throughout the EU and USA.		Oct 1, 2008	3420
Private label gains in France, as operators push store brands.		Oct 1, 2008	1818
Retail pizza market still hot in France, with competition creating a ferment: national and European brands, plus retail private labels, try to outdo each other.		Oct 1, 2008	848
New products and advertising budgets bolster frozen food growth in Britain: fish leads increase, with Young's and Birds Eye vying for dominance. Retailer strategies at mainstream and specialty chains also factors in stimulating value and volume increases.		Jul 1, 2008	4352
Specialty retailers leading the way in French frozen food market gains: sales growth relatively strong, despite mediocre merchandising campaigns and lack of enthusiasm for the category seen in some supermarket outlets. Future looks promising.		Jul 1, 2008	2847
More seafood good for consumers, so now focus is on sustainability: some frozen fish and seafood products sold in French supermarkets and specialty shops cater to environmental concerns, but all cater to good taste--a variety of good tastes, in fact.		Apr 1, 2007	3720
Chef Antonio serves up organic thin crust, while Amy's offers rice crust Spinach Pizza.		Jan 1, 2007	193
Organic frozen prepared food in USA: still growing by leaps and bounds: some small entrepreneurs that created the category give way to big business as market expands, and major retailers are increasingly getting into the act with private label offerings.		Jan 1, 2007	5420
Picard shows the Surgeles way of marketing frozen foods in France; at a time when some supermarket operators are headlining chilled products, freezer center leader Picard's wide variety of frozen products are increasingly chosen by French shoppers at stores across the country.		Oct 1, 2006	3716
Pizza makers fight downward trend by creating excitement in category; industry discovers the microwave, after years of oven-baking. Exotic toppings like Provencal debut, and rising crust sales continue to rise. Own-label products represent half the market.		Jul 1, 2006	2084
Organics and other healthful foods continue to gain favor in France; frozens available only spottily at specialty health food chains, but getting plenty of exposure at mainstream retail shops and freezer centers.		Jul 1, 2006	3428
Just what really is a snack, anyway? In France, definition is hard to pin down: the unofficial test seems to be that if you can fix it quick and eat it quick, it's a snack. Beyond that, just about anything goes--from double-barreled hot dogs to tortilla wraps.		Apr 1, 2006	2506
Let the sun shine on summer sales, say producers and retailers in France: hoping for a bounce back from last year's unusually cool and rainy June and July, manufacturers offer a raft of new products ranging from mini ice cream bars and cones to maxi, high-end patisserie treats that were greeted in the spring.		Jul 1, 2005	2600
Appetizers and snack foods in France: they're seasonal phenomena, for sure: Easter's the time for appetizers, which tend to crowd out snacks in the freezer cases. But when the sun comes out and the weather turns warm, it's a different story.		Apr 1, 2005	2737
When French people opt for dieting, frozen food products go the extra mile; twice as many folks were concerned about health impact of food in 2003 as in 2000, and health food stores as well as mainstream supermarkets appeal to them.		Apr 1, 2005	3601
Crusts rising, but not market growth, spurs pizza revitalization in France: volume down in both euros and tonnage. Aiming to reverse that direction, manufacturers are coming up with crust innovations, along with tasty toppings like salmon and goat cheese.		Jan 1, 2005	2314
Frozen versus chilled seafood products: battle rages on the French retail front: frozen fish and seafood still way ahead in tonnage and euro volume, but movement in chilled products is growing at a faster pace. Moreover, too many supermarkets fail to do right by frozens, cutting back on space allocations and allowing out-of-stocks.		Apr 1, 2004	3970
Parlez vous creme glacee Francaise? French producers speaking loudly! From ice cream with M&M candies to frozen yogurt, manufacturers are trying to touch every base. National brands and private labels alike are rolling out premium products.		Apr 1, 2004	2153
Organic frozen foods inching way into French supermarket chains: freezer centers and health food stores offer broader selection, but mainstream retailers are catching on--especially in basics like vegetables. Key to future growth lies in pricing.		Jan 1, 2004	1816
French get into healthy food swim, especially with frozen seafood: sun shines on introductions ranging from Alaska Hake with Vegetables of the Sun to Tartars of Scallops with Eggplant Caviar and Tapenade. Pasta dishes also rising. (Retail Product Innovation).		Jan 1, 2003	2839
French innovate in frozen seafood: vive les produits pleine de gout!		Jan 1, 1996	2395
Plain is 'in,' but rich is 'out' on French supermarket front.		Apr 1, 1994	1695
Charge of 'light brigade' in France as low-calorie ready meals abound.		Oct 1, 1993	2792
Les Incroyables from Lorraine Glaces features fake fat Simplesse ingredient.		Oct 1, 1992	442
Solid French ice cream sales growth should continue sweetly through '90s.	Industry Overview	Jan 1, 1992	3201
A market in love with fish dishes, France scans the world for supplies.		Oct 1, 1991	2164
Bonduelle looks forward to 1992 Europe, but doesn't think changes will be major.	Interview	Apr 1, 1990	1985
Private label on increase in France, and seafood packs are in the Vanguard.		Oct 1, 1989	3033
Refrigerated segment gains in France as prepared dish packers proliferate.		Oct 1, 1989	3022