Soup to nuts and plenty more at Anuga, where global buyers and sellers meet.

World's foremost food show again lives up to well-earned reputation, despite drop in attendance and elimination of processing equipment displays. Frozen food sector alone hosts 945 suppliers from 62 countries.

From roast chestnuts and Argentinean haunch of hare to ready-to-serve deer dishes and vegetarian spaetzle, there was no shortage of new frozen product introductions at the Anuga World Food Market in Cologne. The planet's largest food exhibition featured 6,336 exhibitors - of which 945 were frozen food suppliers - showing off their stuff to around 190,000 (down from 200,000-plus in 1993) potential buyers over a six-day period that ended Oct. 5.

Some firms came up with new twists on familiar concepts. Kallby, Sweden-based Gunnar Dafgard AB (Fax: [phone]), for example, debuted a line of nine single-serve frozen sandwiches in see-through packaging. Produced especially for the unmarried and "empty nest" market segments, the 115g to 135g offerings defrost under normal chill refrigeration conditions in less than two hours. Selections range from ham and cheese on white or brown bread to chicken with curry, herring and eifullung, crab salad and salmon.

"We brought this out just two weeks before the Anuga," said Thomas Dafgard, vice president of the family-run Swedish frozen food concern. Products made by the diversified packer include everything from traditional recipe dishes and Micro Menu Lasagne to American Cheese-burgers and Gorby's (as in Mikhail Gorbachev) Pirogis. Another item recently added to the growing mix is 170g Billy's Pan Pizza.

As far as Karl Wiesmann was concerned, the new range of Quick Frites from 11er Nahrungsmittel GmbH & Co KG (Fax: [phone]) ranked among the "most innovative new products shown at Anuga." The thinly-sliced 6.5 x 6.5 french fries can be prepared from the frozen state in just 50 seconds flat, compared with the normal four-minute requirement that most pommes frites have.

Herr Wiesmann, managing director of the Frastanz, Austria-headquartered potato specialty firm, noted that the product took 2 1/2 years to develop. "It was originally formulated as a time-saver for restaurant operators at busy ski lodges whom often found themselves running short of hot fries during peak 12-2 PM lunch rush periods," he explained. "But even if not served immediately, they hold up nicely under a heat lamp."

While Quick Frites are catering-oriented, retail packs are being made available too. Other items in the wide range of 11er value-added potato products include Pommes Williams, Rosti Lose and Pommes Croquettes.

Agrarfrost GmbH & Co. KG rolled out Kartoffel Rollies and Potato Baguettes among other new products. The Wildeshausen, Germany-based company, which ranks No. 1 in the domestic market for potato specialties and No. 2 in the french fry sector, generates about DM 160 million in turnover annually. It is now concentrating on expanding sales throughout Europe.

"We expect the Rollies, which are potato snacks filled with a choice of curry or cheese, to be especially well received in the UK school foodservice segment," said Peter T. Fisher, who represents the company's line in Britain. "Kids are more selective in what they eat today, and this is a nutritious fun food."

Four Kartoffel Rollies come per 250g retail box, while three Potato Baugettes (hash brown-style shredded tubers topped off with a vegetable-speckled mozzarella cheese spread) are packed per 200g container. Each offering will retail in United Kingdom for about 99p.

Ore-Ida spiced things up at Anuga with Stuffed Jalapeno Peppers. The appetizers are available with three different cheese fillings: Monterey Jack, cool cream and Wisconsin cheddar. Each pepper is topped off with homestyle breading to give it added appeal.

A subsidiary of H.J. Heinz Company, USA-headquartered Ore-Ida also offers a wide line of value-added frozen potato products. Totaling more than fifty items, they range from Country Style Smart Fries and Slim Skins to Tater Tots and Twice Baked Potatoes.

Bosses of Sauces

When it comes to les sauces, who is better than the French in perfecting such palate-pleasing accompaniments for meat, fish or pasta dishes? Gyma of Carpentras (Fax: [phone]) has utilized IQF technology to lock in the sophisticated flavors of Bolognaise, Beurre Blaanc, Poivrade, Madeira, Carbona, Amoricaine and Curry sauces. Not only does quick freezing preserve delicate flavors, but it enables novices or part-time chefs to have professionally-made sauces ever ready.

The company, which also markets a boxed line of frozen aromatic herb squares, is now offering the retail trade frozen sauce squares in user-friendly 200g polyethylene containers. All that end-users have to do is tap the frozen cube out of the "pouring box" and reconstitute the concentrated sauce for use as desired.

Daregal S.A. of Milly-La-Foret, which has been especially active in the frozen herbs field, has come out with sorrel, tarragon and chive sauces. Meanwhile, a "Third Generation" of aromatic herbs - which may be safely kept under refrigeration for three days after defrosting - was also highlighted at Anuga. Available are basil, chives, tarragon, parsley and oregano.

Another French outfit, Tipiak of Pont St. Martin, presented a wide range of frozen sauces for the catering and retail markets. Flavors include Normande, Butter Lemon, Hollandaise, Mantua, Bernaise, Green Pepper, Veneur and Tomatoes with Herbs.

Dorot Vegetable Products of Kibbutz Dorot, Israel, introduced frozen garlic products prepared with olives and red peppers and packed in 200g, 1kg and 5kg containers. Such were among a host of health-oriented items that included Veggie-Burgers (made of potatoes, vegetables, whole eggs, onions, corn flakes and soya meal) from Dr. Schnetkamp Nahrungsmittel of Loningen, Germany, plus Pussta-Burgers from Keba Tiefkuhlkost of Karben. Organically-grown spinach, french beans, peas and carrot slices in 750g bags were displayed by Bremerhaven-based Frosta Tiefkuhlkost.

Pizza, American-style

American pizza chic continues to be a major marketing device in Europe, and a number of products introduced at the Anuga show reflected this trend.

Wagner Tiefkuhlprodukte GmbH of Braunshausen, Germany, stretched its Amerikanische Art sub-brand theme from the USA's Atlantic coast to the far-flung Pacific paradise Aloha State with the debut of 450g Boston White and Hawaii Pizzas. The latter, which was held high in the torchless hand of a replica Statue of Liberty at the Wagner stand, features boiled ham chunks, cheese and tomato sauce topped with pineapple. The Boston rendition - sans tomatoes is liberally covered with spinach, onions, almonds and cheese.

The family-run upstart business, which has risen to No. 2 in the branded frozen pizza segment of the German retail trade, packs about 300,000 units per day. Indeed, its original Wagner Pizza Special was ranked as the country's best selling pizza last August by A.C. Nielsen, the market research firm.

Wagner, which takes credit for pioneering the stone oven baked pizza concept in Germany 10 years ago, now offers pizza slices in that format. The company has geared up the marketing of single-serve Mini's, which are available with three toppings: ham, salami and Alsatian flammkuchen (open flame).

Bielefeld, Germany-headquartered Dr. Oetker also prescribed a new Hawaii Pizza under its Pizza Ristorante brand at Anuga. In addition, Mozzarella and Vier Jahreszeiten were launched.

Schwan's Europe Ltd. colorfully draped its stand with the red, white and blue stars and strips banner. The England-based subsidiary of Schwan's Sales Enterprises Inc., USA, had no difficulty passing out sample slices of Chicago Town Ultimate deep-pan pizza in new varieties of Cheese Feast, Salami Feast and Super Supreme. They are packed for the 23cm main meal sector.

"We see the rapid growth of American pizza-themed restaurants across Germany as evidence of the nation's desire for genuine American deep pan pizza," said a Schwan's spokesman. "Our new products will appeal to all types of supermarket outlets, giving retailers true restaurant-quality alternatives which will easily fit into any domestic freezer."

Schwan's Chicago Town brand has already penetrated a number of continental Europe's major chain stores. Among them are Albert Heijn, Carrefour, Intermarche and Karstadt.

Hand-made Pizza Galileo Classico was unveiled by Galileo Lebensmittel GmbH of Teierweiler, Germany. The product is pre-baked in a wood oven, which gives it a flavor different from conventionally-prepared pizzas on the market. Meanwhile, Freiberger Lebensmittel GmbH of Berlin showcased Alberto brand stone oven Neapolitan pizzas as well as Feinkost Kafer salami- and ham-topped renditions.

Bearing culinary gifts to sample from Greece was Kanaki Co. The Athens-headquartered outfit - which claims to be No. 1 in frozen pizza nationally - offers three varieties: Oriental, Ham-Bacon and Premium. Each features Gouda cheese and a special dough recipe.

A French exhibitor, Pizza Julio SAFN of St. Genevieve des Bois, introduced three new toppings: goat's cheese, chilies and smoked salmon. Also presented was a pizza calzone.

Soup's On

Costa brand soup was on the front burner at Anuga. New to Dr. Oetker's frozen seafood specialty label are Sylter Art Fish Soup (Alaska salmon, North Sea crab and vegetables) and Salmon Cream Soup in 400g packages. That expands the line to four, as Bouillabaisse Fish Soup and Gourmet Hummer Soup are also on the menu.

In addition to soups, Costa also took the wraps off of a 224g Dim Sum pack containing four Chinese-style samosas.

Another German firm, Scholler Lebensmittel GmbH & Co KG of Nurnberg, introduced two new soups for the restaurant trade. Hummersuppe (lobster soup) is packed in a cooking pouch, while Minestrone is made to bring Italian flair to the table.

Scholler was especially prolific in the area of new ice cream product introductions, which are reported on page 32. But it was active rolling out items for other catering-oriented segments. To name some: Hungarian Duck Breast, Beef in Horseradish Sauce, and Shank of Lamb in the main components sector; Sponge Mushrooms and Spiral-Cut French Fries in the side dish category; Marzipan-Butter Croissants, Peach Quark-filled Pastry, Poppy-cream Cake, Hazelnut Muffins, Ciabatta Italian Wheat Bread and Raisin Butter Rolls in the baked goods department.

At least two companies - both Italian - rolled out deep-frozen roasted chestnuts. Ancora SRL of Serino displayed an additive- and preservative-free rendition that defrosts quickly for consumption. Meanwhile, Fiocco di Bosco brand roast chestnuts are available from Fratelli Mariani of Vallerao. Billed as "fragrant and especially tasty when served hot," they are sold in bulk catering quantities as well as retail packs.

Argentinean haunch of hare from Geti Wilba GmbH comes with only one bone - the thigh bone. All others have been removed for the convenience of caterers. This retains the compact shape of the haunch and keeps the product from drying out.

Also available from the Bremervorde, Germany-based company are ready-to-serve game dishes featuring deer and hare. Packed in newly designed boxes are Hirschtoph Gutsherrn Art, Rehgeschnetzeltes Winzer Art and Hasennusschen Gaucho Art.

Joining rabbit from near was rabbit from far. Yek Tak Trading Co. of Hong Kong offered deep-frozen rabbit meat in numerous variations for buyers in both retail and wholesale segments.

Copenhagen, Denmark-headquartered Dat-Schaub A/S (Fax: [phone]) introduced new products in food categories ranging from fish to fowl. "Fishly" recipe dishes, shaped like fish, are aimed at the children's market. Fish burgers and nuggets were also unveiled, as were chicken and mutton kebabs.

Spaetzle is a traditional German side dish often served with gravy alongside a meat main course. FFI Fleisch GmbH of Remchingen, Germany, has come out with a Vegetarian Spaetzle featuring egg, spinach, mushrooms, broccoli florets, red peppers, onions and herbs.

ABLI GmbH of Heichelheim, Germany, is making the most of Thuringian-style potato products. It rolled out Sunday Dumplings with Roasted Bread Cubes under the Heichelheimer label, as well as pre-baked Potato Cakes.

A number of frozen food concerns were among the 125 companies assembled at Anuga under the Food from Britain banner. One of them was The Packaged Ice Co., a wholly owned subsidiary of Fylde Ice Works. Its Party Ice range is made from filtered water that is subjected to ultraviolet lighting, thus ensuring a 100% bacteria-free product.

Producing over 10 million cubes daily, the Fleetwood, Lancs-based firm aims to expand export opportunities in Belgium, Holland and France. Indeed, Party Ice Cubes are already being sold through a major French supermarket chain.

Lyons Seafoods, which does [pounds]60 million in annual turnover and ranks as one of Europe's largest seafood processors, took the wraps off 12 new value-added frozen products at Anuga. They included shrimp in sauces, seafood medley, and flavored marinated fish steaks and shrimp. These join the Warminster, Wiltshire, UK-headquartered company's established line of shrimp and fish items that range from cold and warm water shrimp and specialty seafood to more exotic fare such as swordfish and shark.

Allied Frozen Foods, the United Kingdom's largest manufacturer of own label ice cream, showed off a variety of ice cream products formulated to attract further overseas interest. Currently selling in Spain, France and Germany, the line includes dairy and non-dairy fare including premium ice cream and choc bars, cones and desserts. Based in Ashford, Kent, the firm's exports account for [pounds]2 million of [pounds]50 million in yearly receipts.

Noon Products Plc and sister company Bombay Halwa Ltd displayed offerings from a single stand at Anuga. The latter-named outfit produces Royal brand Indian sweets and specialty ice creams such as Kulfi, which is billed as the "cream of Indian ice cream." Four flavors are available: mango with pulp, pistachio with original paste, crushed almonds, and saffron and malai with cardamom.

Rounding out Bombay Halwa's range are four luxury cones featuring dairy ice cream in mango, strawberry & vanilla, passion & kiwi fruit, and orange flavors. Production takes place at a high-tech plant in West London.

Noon Products (Fax: [phone]), based in Southall, Middlesex, launched a line of authentic frozen Indian recipe dishes including Chicken Tikka and Lamb Roganjosh, both served with pilau rice. Other items in the 340g retail pack range are: Traditional Prawn Curry, Traditional Chicken Curry, Vegetable Jalfrezi & Masala Dal, and Chicken Tikkain Pasanda Sauce.

Generating turnover of [pounds]16.8 million in 1994, the company's production capacity is approximately 100,000 meals per day, according to Zeenat Harnal. The operations director said that while six items are offered under the Noon brand, the bulk of activity lies in producing more than 70 different products for three major own label customers.

J. Sainsbury, the large UK retail chain, reportedly relies on Noon to supply some 90% of its chilled Indian meals. On the frozen side, six lines of 2kg packs are manufactured for Welcome Break, Britain's national chain of motorway and airport restaurants.

Much from Milotal

Reuben Rothstein, managing director of Rolist Ltd., attracted a lot of show-goers to the Milotal Frozen Vegetables Ltd. booth by continuously running an eight-minute video tape starring world-class produce farmed and packed in Western Galilee. The supporting cast featured IQF baby carrots, kernel and mini-cob corn, green peppers, avocado puree, pearl onions, broccoli, cut celery, green peas, whole and cut wax beans and cauliflower florets.

Mr. Rothstein is the sole export representative for the frozen vegetable and fruit company (Fax: [phone]) owned by Fishman Holdings, one of Israel's largest private investment groups. The Milotal business, which dates back to 1979, was operated for 15 years by the Western Galilee Kibbutzim (farming cooperatives). A fully-irrigated growing system, coupled with advanced agricultural techniques, has guaranteed good crop quality and yields from the beginning.

Noting the current global shortage of beans and baby carrots, the managing director expects to ship sizable quantities of the latter to North America in the near term. Export markets have always played a big role in Milotal's sales picture, normally absorbing more than 50% of output. In 1994 the company processed 28,000 tons of vegetables valued at US$ 15.5 million.

Private label packing figures prominently in Milotal's activities, with top-line clientele being served throughout Europe, the USA, Canada and the Far East. And these days it's more than plain vegetables and fruits that are going overseas. A line of prepared dishes is available featuring vegetable combinations with rice or pasta. Among the blends prepared to customers' specifications is a Chinese-style Sichuan mix, plus stir-fry Jardiniere and Bouquetiere recipes.

Looking to the future, Milotal has invested US$ 8 million to upgrade operations. A new cold store on the factory premises is scheduled for completion by June 1. Meanwhile, a french fry line is being added to the plant, following the installation of automated color sorters for baby carrot production in December.

"French fry manufacturing is an entirely new venture for us - not just a new line," pointed out Mr. Rothstein. "The growth of fast food chains in the Middle East has prompted our involvement in value-added frozen potato processing. Wherever McDonald's and KFC go, the need for large volumes of french fries soon follows."

The Rolist managing director voiced optimism for prospects both at home and abroad. "Exports continue to be my focus," he said. "But when sustained peace comes to the local region, tourism will surely pick up again. This means more food will be sold from hotels and restaurants, which will be more good news for producers of convenient frozen vegetables and other products."

On the fruit front, Boiron Freres SA of Rungis, France, offered Vergers Bolton brand frozen purees. Marketed for use as a dessert accompaniment or for straight consumption, flavors range from raspberry and strawberry to apricot and blackcurrant.

Displaying its product line from a stand artfully decorated with a fruit cornucopia was Perrier Agro Industries (Fax: [phone]) of Charmes-Sur-Rhone, France. The company offers a full range of IQF, diced, sliced, block-frozen and pitted fruit in industrial volumes, as well as frozen and aseptic purees.

Frozen pineapple and papaya were promoted by Chiangmai Frozen Foods of Bangkok. The Thai company also packs vegetables.

RELATED ARTICLE: As Frosta Value-Added Recipe Dishes Surge, Urge is to Serve Up New Products at Anuga

Bremerhaven, Germany-headquartered Frosta Tiefkuhlkost GmbH, a unit of Nordstern Lebensmittel AG, continues to focus on the value-added segment of the frozen food market. And for good reason, since sales of such commodity-type mainstays as fish fingers and spinach are stagnating or declining in the Federal Republic.

Quoting statistics published by GfK, Frosta pointed out that while overall QFF volume and value respectively rose 3.5% and 4.5% in Germany during the first six months of 1995, sales of ready dishes rose at a healthier 6.8%. Vegetable snacks posted a similar result.

With the boom years of double-digit growth in a robust market now recent history, producers are looking for ways to pinch off market share from competitors. In this vein, Frosta's Bon Appetit range of ready dishes has marched forward to carve out 32% of the domestic market, according to GfK numbers.

In an effort to keep the momentum going, Frosta introduced a wide selection of new value-added products during the recently-held Anuga Exhibition in Cologne. Numero uno in the campaign are ethnic Mexican products ranging from Chili con Carne meals to a Pueblo stir-fry recipe dish and Mexican gourmet fish fillets. French- and Sylt-style variations to the theme were also launched.

In the vegetable field, a new row of Green Garden stir-fry packs is available to the retail trade. Featured are Italian, Mexican and Puszta recipe blends in 300g boxes and 750g bags.

But that's not all: an eight-item line of vegetable patties has been brought out. Available in 1,000 bags are twenty 50g portions of such traditional German favorites as creamed spinach and red cabbage. Consumers just shake a desired quantity out of the reclosable bag and store the unused quantity in the freezer.

Meanwhile, sister company Elbtal Tiefkuhlkost has expanded its range of Saxon specialty Yeast Dumplings. Distributed in 300g retail boxes, they now come with four additional sauces: plum, apricot, goulash and mushroom cream.

Still, the Lommatzsch-based firm remains primarily a frozen vegetable producer. Indeed, it ranks as the market leader in the newly-formed German states of the former DDR.

RELATED ARTICLE: Lamb-Weston, Dogus Holding Acquire Bolpat Potato Unit

Bolu Patates San. ve. Tic. A.S. (Bolpat), Turkey's largest frozen potato processor, has been acquired jointly by Lamb-Weston, Inc., Kennewick, Washington, USA; and Dogus Holding Corp. of Istanbul.

Dogus and Lamb-Weston have taken equal interests in the operation, which is being renamed Lamb-Weston/Dogus A.S. and will trade under the Lamb-Weston name. Bolpat distributes frozen potato products in Turkey and throughout the Mediterranean.

The acquisition, according to Lamb-Weston President Rich Porter, fits in with the US company's "global strategy of becoming the frozen potato supplier of choice for our customers worldwide." For Dogus, it's about "our continuing commitment and confidence in the food processing sector," said Ferit Sahenk, vice president.