Printer Friendly

Supermarket of frozen food products served up at SIAL exhibition in Paris.

Products exhibited at the recent Salon International de I'Alimentation (SIAL) in Paris reflected changes in lifestyles and attitudes taking place in varying degrees throughout the world's developed countries. Food processors are increasingly catering to the needs created by the dissolution of traditional family units and the rosultant reduction of group meal eating occasions. Other modem sociological trends that are influencing food manufacturing decisions include the growing tendency for people to eat between meals, outside of the home, and while on the run; the desire to splurge occasionally on luxury items while economizing on products eaten with frequency; the search for healthy, natural foods; interest in preserving the environment.

Not all of the above are compatible, of course. For example, individualized packaging contributes to environmental degradation rather than preservation.

Frozen foods at SIAL formed part of the general pattern, as they shared in the tendencies and the incompatibilities. Nevertheless, the QFF segment furnished at least one exception that proved the rule. In spite of the trend toward smaller households, for instance, sales of over-sized prepared dishes in France are booming; and French producers are still adding items to this profitable section of the freezer case.

The French weighed in heavily at SIAL - not unexpectedly, given its location - accounting for 44% of the 4,000 stands occupying over 100,000 square meters. The percentage of French exhibitors in the frozen food sector in particular was only slightly less - 350 out of 855, or 41%. In terms of innovations in frozen foods, as described in the New Products Directory distributed at the show, host country companies were far ahead. The book listed some 44 frozen, products, of which 31 were homegrown. So it should come as no surprise that French cuisine dominates the following overview of products inspected by this reporter.

For those keen on nibbling between meals, several exhibitors provided party fare - among them Id'Toast. The manufacturer, which won a prize for innovation at the 1990 SIAL with its canapes and cocktail toasts thin circular slices of toasted bread with a filled hole through the center) is starting to sell these treats in 1,700-gram units packaged for the catering segment. Cartons contain 24 flavors including green peppercorn pate, spinach and surimi, and sole with baby vegetables. The individual items are wrapped in cellophane. Toasts and canapes are thus adapted for use in airline catering and other non-restaurant settings.

Also new are trays of cocktails or toasts ready to thaw and set out for guests. In 1993 the company will launch a new range of frozen products including Mini Croustades and Mini Croque Monsieurs (cheese sandwiches).

Japanese Sushi

Aoki Import Export A/S displayed sushi products made in Japan by Toba Food Industry. They included Nigiri sushi: rice balls on each of which a slice of fish is laid; Futomaki sushi: a roll of rice inside of which are cod and hard-boiled egg wrapped in dried cucumber skin; Inari sushi: a rice ball in a covering of fried tofu.

The above items are flushed with bacteria-eliminating ozone, then deep frozen and packed 20 to 27 per carton. They should be served chilled immediately upon thawing-

Pain Surprise

Sogenale in Besancon, which markets patisserie/traiteur (delicatessen) items under the Pikiche label and specializes in miniature bakery products, now sells for festive occasions a Pain Surprise. It is a 7OOg upright cylindrical loaf of bread in which are placed triangular sandwiches with such fillings as cottage cheese with herbs, smoked salmon, duck liver paste, and scallop spread. The crusty top can be removed like a lid to reveal the uppermost layer of sandwiches inside.


Pani-Route has developed a method of freezing pre-risen pastries (Viennoisserie) that can, nevertheless, be put into the oven without first being thawed and allowed to rise. This is not the first time that such a claim has been made for croissants and related products by marketers. However, according to Eric Mouillon, Pani-Route's technique is the first that "really works."

The Meursalt-based firm has patented the process in 40 countries including the USA, but will not cross the Atlantic with the products until they are well established in Europe.

The company also sells Viennoisserie that are allowed to rise before being frozen. The major advantage of the new version is that little space is required to stock it in retail frozen food cabinets.

Mette Munk

Mette Munk, the Danish baked goods supplier established in 1962 and now part of the Danisco Group, is adding to its luscious baked and ready-to-bake pastries. Individual fruit tarts on a custard base have been developed to meet requests from the catering industry, Olaf Teusch told Quick Frozen Foods International magazine. But they are available in boxes of four to retailers as well as in 24-box cases to caterers. The flavors are raspberry, forest berries and black currant.

Also new are Morello Cherry and Apricot Danish bars. They are served in the English dessert style - ready to have custard sauce poured over them.

Three Feuilletes (long puff pastries) to be divided into parts, are relative newcomers. Oven-baked from the frozen state in 30 minutes, they are filled respectively with: cauliflower, ham and cheese; broccoli and smoked chicken; leeks and cheese.


Davigel is adding to both its salted and dessert pastries lines, reported Isabelle Tanghe. Ranging from family to individual packs, new salted products include: an 800g Coulibiac de Poisson Blanc, featuring a traditional recipe made of fish, rice and hard-boiled eggs; a 160g Tarte Feuilletee Fromagere, which is based on Swiss and parmesan cheese; an 80g Feuillantine de Poisson.i la Concassee de Tomates.

The French company sells three levels of patisseries: gastronomie, specialites and economie. The Fromagere belongs to the first level; the other two to the second. The new dessert pastries include four tartlets that need only to be thawed before serving. The varieties include Delice Framboisine: a puree of raspberries on a sponge biscuit; Tart mousse cassis, a puree of cassis on vanilla mousse, both within pastry shells.

Davigel, it should be noted, is moving into chilled foods. It has set up a new network, Davifrais SA, to supply such to the catering sector.

Enter the Entrees

The new entrees seen at SIAL reflect the popularity of this form of food among people on the go. Traditionally such fare has been served before the main course of a dinner, but it may be eaten alone. Today entrees are sold in separate units, or in packages containing several individual servings as well as in large, to-be-shared forms. Many give consumers the impression of being simpler and quicker to prepare and eat than even a multicourse frozen meal.

Among the products introduced at SIAL were several innovations from Vivagel. In collaboration with chef Jacques Chibois, it will market a new concept in frozen entrees called Galettes de Sarrasin. Traditionally, galettes are round, flat cakes made of buckwheat sarrasin). Vivagel's galettes are rectangular pastry envelopes with a sarrasin base, filled with either strips of ham and Swiss cheese, scrambled eggs and Morteau sauce, or egg, ham, mushrooms and cheese. Each type will weigh a satisfying 150 grams and be sold in packages of two.

The other new items from Vivagel, each also developed with the help of Chibois, are three Maxi pizzas. The oversized offerings, weighing 600 grams each, feature a light, soft crust and copious topping of cheese and other ingredients; a traditional Alsacian Flammekueche, with a thin, crisp crust; and a classic Tourte Charcutiere, 500 grams of puff pastry filled with marinated pork and mushrooms cooked with a touch of Porto.


Brossard added entrees to its gourmet line Recettes Lenotre, which was introduced in 1987 with entremets (desserts to be served between the cheese and fruit courses) and extended in 1992 with frozen cakes. The new additions are two Coulibiacs, created by the chef Lenotre: Coulibiac de Saumon and Coulibiac de Sole. The filling of the former pastry features Scottish salmon which is cubed and then marinated in olive oil and herbs, and accented with mushrooms and hard-boiled eggs. Like the filling of the other offering, it is enveloped in a thin crepe and then in puff pastry. Each coulibiac weighs 22 grams and comes with an 80 gram sachet of Sauce Nantaise. To form the base of the sauce, shallots are reduced in a white Chardonnay - Chateau de Fesle - in which butter, fresh cream and Noilly Prat have been incorporated.

Maitre Pierre

Two new high-quality versions of frozen traditional entrees are a Coquilles Saint Jacques from Tipiak and a Quiche Lorraine from the Societe Laflam, under the Maltre Pierre brand. The former are sold in sacks of four and boxes of two under the name Tipiak in supermarkets and hypermarkets, and in boxes of two or six bearing the Relais label in or centers. Each features three whole scallops plus coral roots and mushrooms cooked in cream.

The 400g Quiche Lorraine entree combines an unbaked topping of cream, milk, eggs and bits of smoked ham with a crust lightly baked in the traditional fluted pan.

Two other entrees showcased at SIAL were Bisques d'Escargots (snails) and Cassolettes d'Escargots, from the French company Specialites Alimentaires Preparees. Sold under the trade mark Maitre Dietrich, Cassolette is composed of snails (20%) and mushrooms (20%) in a sauce of tomatoes, butter, hazelnuts, almonds, herbs and spices. The soup is a concentrate - also 20% snails, with vegetables, water, white wine and cream.

Findus is No. 1

Nestle's France Glaces Findus, the country's top producer of prepared dishes, will not introduce any new items in 1993, Jean Claude Girot told Quick Frozen Foods International magazine. He noted that the frozen food market was weak in 1992, with an increase in sales of not greater than 3% or 4%.

Not foreseeing any real hope for an improvement of market conditions before 1994, Findus has therefore pushed back to that year its plans for major new product introductions.

Girot explained that this year the firm will work to increase profits by concentrating on strong products already on the market. This means prepared dishes, breaded fish and pizza; not light meals, sales of which for Findus, as for other companies in France, are falling.

Findus did have products on display at SIAL in an area set up for established innovative products by the Association for the Promotion of the Agricultural Industry. The Nestle unit's items were a series of prepared dishes and entrees aimed at young people: Moussaka and Rice and Chile con Carne (308 grams each); Hamburger and Cheeseburger (150 grams each); a 360-gram box containing four slices of pizza. The packages, designed for carrying around school campuses, are distinguished by a squarish shape, rounded top right-hand corner, and a broad yellow stripe up the left-hand side.

Gorcy's Twin-Packs

Gorcy, which is second to Findus in sales of prepared dishes in France, is bringing out new products under the label Marie. They include different recipes and a novel dish for its existing line of family-size offerings. Also being introduced is a new range of prepared foods for two people. On the menu is Curry d'Agneau et Riz (Lamb with Rice), Tagliatelles a la Carbonara, and Saute de Porc et Taglitelles Fraiches.

Claud Govare, president, explained the reasoning behind the two-person meals to QFFI. Gorcy currently sells both family-size and individual meals. The former, which were launched three years ago in France, have been such a huge success that other firms have imitated them. The market for individual-size dishes, on the other hand, is decreasing.

"It is too difficult for us to go head-on against Findus in a sector it dominates. Therefore we will go to the left and right of them with dishes for two people," said Govare.

Furthermore, Gorcy knows because of its experience with multi-pizza packs that people living alone infrequently eat alone. The two- or three-piece boxes sell well because non-marrieds often have partners and single parents have children to feed. The firm anticipates that its two-person dishes will start a trend in frozen foods just as its family-size dishes did.

Paella from Tipiak

Following in the trail that Gorcy blazed several years ago, Tipiak is introducing two new family-size dishes, couscous (available in packs containing 500, 1,000 and 1,500 grams) and paella poelee (600 grams and 1,200 grams). Sales for both will benefit from special offers featuring a sack of couscous ready to cook in boiling water, and a refund of 10 or 20 francs for the purchase of two boxes. The paella is sold in a large round tray, on which the rice is topped with mussels, whole gambas and large pieces of chicken.

In 1993 Vivagel will make eggs the primary ingredient of a line of prepared dishes for the first time. Les Brouillades boasts three recipes: Brouillade de Tomates aux Fine Herbes (fresh eggs and cream with tomatoes, olive oil, basilic, estragon and chives); Brouillade de Brocolis au Fromage; Brouillade de Pommes de Terre au Jambon de Paris (potatoes with ham).


An unusual series of prepared dishes comes from the Danish company Frigodan. Featured are mixed vegetables that have been stir-fried with either meat, spices, rice, pasta or potatoes. The consumer need only heat the low-calorie product, which is sold in a sack allowing use of one portion at a time.

Trader Joe's stores operating in California, USA, have reportedly begun carrying private label vegetarian versions of the product. Biryani and Nasi Goreng are said to be the first of more to come. The latter is an Indonesian rice dish that blends vegetables and seasoned rice.

Pouring It On

Keeping in mind the lack of time that many people have for cooking, French companies that have invested heavily in prepared dishes are bringing out sauces. Trendsetter Findus already has a number on the market, as has Tipiak whose seven varieties include Beurre Citron (Lemon Butter) and Armoricaine, sold in 300g boxes that contain 50g cubes.

Vivagel will launch its first four sauces in 1993, two sachets in a 200g box. Among them will be Sauce Echalotes a la Bordelaise, a traditional recipe with shallots and red Bordeaux wine to go with meat. Gorcy, under its Marie label, has introduced six 300g boxes of sauce, from Armoricaine to Tomate-Basilic

Fish Dishes

From Spain come pre-cooked fish dishes, including Hake Fillet with a potato coating, Delights of Smoked Salmon, and Hake Supreme with cheese and mushrooms. The supplier is Productos Machi Sa in Cordoba, and the range is sold in 250g, 300g and 400g boxes.

Fish is an ingredient in many salty pastries and prepared dishes, but reduced quotas of Atlantic and Mediterranean species have made this raw material expensive. To keep things affordable, Davigel is importing from South Africa a species that had not previously been sold frozen: the Golden King-klip (l'Abadeche). The company is selling it to restaurants in seven-kilogram cartons with fillets weighing between 200 and 800 grams.

Another item new to Davigel's seafood catalog is the Vivaneau, which has long been popular in the Antilles where restaurants serve it marinated in court bouillon or grilled and flavored with a sauce containing lemons, shallots and onions. The fish has red-orange skin (which Davigel does not remove) and fine white flesh. lmported from Thailand, it is merchandised as individually-wrapped fillets of 140 to 160 grams in five-kilogram cartons.

Hake, one widely known fish still available in quantity, has not been accepted in some European markets because its red muscle imparts a rancid flavor that becomes increasingly pronounced over time. Isabelle Tanghe explained to QFFI that Davigel asks processors of the species in South America to cut it in a way that eliminates most of the muscle. Contrary to custom, the fish is being sold with all bones removed. Three styles of fillets are available: simple, double and supreme. They are respectively packed in 7kg, 5kg and 3.8kg cartons.

Vegetable Protein

The German company Lebensmittel Produktion GmbH has devised new vegetable protein-based products with the texture and flavor of real meat. Its Phytikos line features breaded veglettes imitation cutlets, large sausages, cocktail sausages, Mortadella, minced meat and luncheon meat roll.

The ingredients are vegetable protein (usually soya, wheat and yeast), vegetable oil, egg albumen, spices, sea salt and natural flavors. They are free from artificial coloring, preservatives and cholesterol, pointed out M.J. Huber, the marketing manager.

IQF Seaweed

Vegetables are one of the market segments receiving attention from consumers interested in healthy food. Certainly plenty of new vegetable products were on display at SIAL. A noteworthy innovation in this regard was frozen seaweed from Nature Algues in Landerneau, Brittany. For the first time the IQF process has been applied to seaweed, according to Cecile Nayl, marketing director.

Nature Algues offers six types of seaweed to restaurants, feeding centers and producers of prepared dishes. Five, including Dulse and Sea Lettuce, are sold in 500g bags as whole leaves or as pieces of less than one centimeter. They are ready to be directly incorporated into products.

Kombu, which requires longer blanching to make it supple enough to work easily, is sold pre-cooked and frozen (congelees) in pieces of about two millimeters in four-kilogram packages. They are widely used in cooked dishes.

Gelagri Bretagne

Gelagri Bretagne is making changes in its frozen offerings. The French firm, which markets vegetables produced by the Coopagri Cooperative under the Paysan Breton label, has altered its packaging. Formerly the backgrounds of its diagonally-striped boxes were color-coded. Vegetables will henceforth be packaged in one shade of green to help consumers associate the boxes with frozen vegetables, Michel Perrot said.

Gelagri Bretagne is also introducing three new products. Saveurs Campagne features cut "haricots verts plats" (a broad green bean very popular in Spain, though grown for Gelagri in France), round slices of carrots and Brussels sprouts. Selection Terroir brings together three 250g packages of very slim green beans, cauliflower and spinach. Several leaves of spinach are frozen at the same time, a technique that improves the product's appearance. Suggestion Garniture presents, again in 250g packages, thinly-sliced mushrooms, peeled tomato quarters and onion slices. This practical combination is aimed at consumers who would like to make their own pizzas.


Bonduelle has added to its range three vegetable souffles and four new vegetable gratins, each in a 450g, family-size box costing from 14 to 18 francs. The former are composed of a souffle preparation resting on a bed of vegetables: leeks, spinach or eggplant. The dishes are flavored with a Mornay sauce (bechamel with whole eggs and grated Swiss cheese). The gratins: dauphinois (potatoes); dauphinois with leeks; Provencal tomatoes, red peppers, squash, onion, eggplant); and cauliflower. All are cooked with a sauce and covered with another sauce of fresh cream and grated Swiss cheese.

It should be noted that at the same time that Bonduelle is introducing these new frozen dishes, it is entering the chilled foods field with a line of purees called Carrement Noveau.


Lutosa, a Belgian producer of potato products, has innovated by blending potatoes and other vegetables. In the spring it introduced under the name Lutosa Haute Cuisine, four Pom'Duchesse. Three feature a combination of potatoes and broccoli, celery or carrots. The fourth is simply potatoes. In each case the vegetables are whipped with butter, cream, egg white, an emulsifier, salt and spices into a whirled scoop and frozen. Before serving, they need be oven heated for only 15 minutes.

In October the firm expanded the line with frozen purees made of potatoes alone or of potatoes plus spinach or celery. The purees can be heated in a saucepan, in a microwave, or in a standard oven. Lutosa sells the Pom'Duchesse in a 400g box and in a one-kilogram sack, while the purees are available in a 500g box and a two-kilogram sack. It aims the products at both individual consumers and the restaurant/catering industry.

Lots of Fruit

Fruit, another area benefitting from the interest in healthy food, was prominent at SIAL. With a complete range of such products, Frigifruit is working to convince retailers to set aside in their frozen food cabinets an "espace fruits," or a distinct space for fruit. The present name of the French company (which changed ownership in the summer of 1992), attractive new packaging and high-quality products help to make the message convincing.

Frigifruit got into business by selling to the freezer center Picard cubes of concentrated juice, Marketing Director Jean Paul Le Queau told QFFI. It still develops private label fruit products for Picard. Its own branded line is made up of juices, salads, purees, cremes brulees, gratins and whole fruit. The products are natural. The fruit salad, for instance, consists only of peaches, cherries, granny apples, currants and gooseberries.

Noveau Concept Dessert of Saint-Quentin-Fallavier, a company that has been in existence for less than a year, displayed rolls and loaves of candied fruit set in a base made of pectin, sugar, carob beans, and other ingredients. The rolls and loaves can be cut into decorative patterns and served with fruit puree, cream, fresh fruit, or just plain. A 1.3 liter package provides dessert for up to 16 people. Flavors available are cherry, currant and strawberry.

The established French company Boiron Freres is promising a puree made of Muroise, a hybrid of raspberry and blackberry Long and bright red in color, the fruit was discovered in California and is now grown in the Val de Loire region of France.

Vergers de Moismont, also from France, introduced a tarte tatin produced according to a traditional recipe. The product contains apples baked in a mold with caramel. The tarte is targeted at both homemakers and the foodservice industry.

Desserts other than fruit highlighted at the show included pastries, cakes, ice cream and combinations thereof. With notable exceptions, these products catered to those with a desire for gourmet foods rather than to consumers interested in healthy eating.

Frozen cakes displayed by Voltaire Paris included Chocolate Charlotte made of Parisian Charlotte lady fingers and chocolate mousse filling topped with Belgian chocolate shavings. Weighing 1,050 grams, it serves up to 10 people.

Patisseries Holleman BV of the Netherlands sells high-quality cakes and pastries at a lower price than French companies, according to J.H. Lensing, managing director. The concern, which came into being last year, is marketing La Royale label products in Holland, France and Germany. Lensing said that high-speed automation enables him to underprice French competitors.

Among new products rolled out last year was a Bavarian coconut cake. La Royale cakes and pastries are targeted at the general retail market, freezer centers and the catering segment.

Niemetz's Tiramisu

Niemetz Patisserie France displayed 12 elaborate new ice cream pastries to be shared. Among them was Tiramisu Supreme, based on a sponge cake soaked in coffee and topped with milk chocolate and rice krispies. Over and around this combination is a wide expanse of light egg nog cream, the tiramisu. The top is powdered with cocoa except for the space occupied by the word "Tiramisu."

A radical innovation in packaging enables Niemetz to make the cakes available in individual-size slices. Attractive wedge-shaped containers are designed to be sold to individuals, catering services and fast food outlets.

Ice Creams

The company Laiterie Rolland, which began in 1954 as a farm buttery and started selling bulk ice cream in 1977, used the SIAL venue to spotlight a new family of gourmet ice creams under the name Fragrant Delice. Thirteen flavors ranging from milk chocolate to Cafe' Florentin, all called Idylle, are available in tall, eight-sided tubs.

Two lines of cones are on the market: Deli Majeur, four cones of 120ml each, in six-sided boxes; C'Delice, six classic cones also of 120ml each in standard cartons. Flavors include white chocolate and black chocolate swirl.

Deli'Croq ice creams on a stick and seven O'Delice! desserts of 1.5 liters are also offered. Among the latter is a square, chocolate-covered cake of dark chocolate, vanilla with nougat, and caramel ice cream.

Girki in Libourne has also introduced a new line of rich ice cream called Lingot D'Or. Except for a circular ice cream cake called Irish Coffee, the items are in the shape of lingots (loaves that are wider on the bottom than on the top), and are covered with a layer of dark chocolate or other coating. The flavors include Grand Marnet, Nougat Glace, and Mousse de Chocolat. Girki describes them as works of jewelry, a phrase that fits the crispness of their outlines and the balanced placement, within the lingot, of inserts such as swirl of caramel or a pair of diagonal chocolate stripes visible when the ice cream is sliced.

Arctic-Kraft Effort

Arctic gave SIAL visitors a preview of three new products that will be introduced next year in France as a result of a contract with the USA firm Kraft General Goods. According to Veronique Debessac, they will be ice cream versions of products now marketed by Kraft - sticks of chlorophyl chewing gum, Malabar bubble gum, and Regaldad.

A QFFI reporter tasted the first mentioned frozen confection. The pale green ice cream, covered with a chlorophyl coating, had a strip of chlorophyl jelly inside. The flavor was reminiscent of mint and chewing gum. The bars differed in taste and in texture from ice creams now on the market, and whether or not they will be a commercial success remains to be seen.

Scholler's Lila Pause

Germany's Scholler displayed an assortment of 55ml Lila Pause bars formulated along more traditional lines: Vanilla Crisp, Nougat Crisp and Strawberry/Yogurt Crisp. Here a flavorful ice cream contrasts pleasantly with crunchy coating. The company has repackaged its 155ml cones in eye-catching boxes of four items each. Particularly appealing are the large nuts shown on the package of Maple Walnut cones (maple syrup and walnuts with vanilla ice cream).

Broussard's ice cream desserts at SIAL included a tempting Bogota by Lenotre, a dome of chocolate enclosing coffee parfait with grains of Candis coffee, and nut parfait with caramelized pecans on two layers of macaroon. The words Cafe Noix are written in white script within a chocolate circle on the top of the dome. The product, which is to be shared by more than one person, is 1,150 milliliters in volume. The ice creams that Prolainat brought to the Exhibition under the name Perce Neige included Christmas specialties for 1992. Among them was a wooden shoe of chestnut and hazel nut ice creams coated in chocolate and decorated with pieces of nut and whipped cream (1,150ml), and an igloo of vanilla ice cream decorated with meringue and coconut flakes (1,350ml).

Cogesal, which sells ice cream under the name Motta, in addition to Iglo and La Tarteliere products, did not attend the 1992 SIAL, although it did in 1990. Why? Because the event is becoming too international, a Cogesal staffer told QFFI. As a subsidiary of Unilever, she said that the firm does not need to go to a salon to make global contacts. It prefers instead to attend events where French business people can exclusively be found.

Cogesal has reintroduced and brought out new products that would have fitted well into SIAL, in particular Magnum and Mirage. Magnum, an oversize 120ml ice cream on a stick, was sold in France at open-air stands for two years with disappointing results. It was relaunched in 1992 for large retail outlets, supported by a major television campaign. After the advertizing blitz, sales increased by a factor of four or five. The very rich ice cream, which comes packed in striped gold wrappers and boxes, is a relative bargain. Milliliter for milliliter the three flavors cost less than bars like Mars, and they are covered with real chocolate rather than with vegetable fat flavored with chocolate that is found in many bars.

Mirage, introduced in selected French stores in 1992 as the first "warm" ice cream, is billed as a "completely different" type of product. It is warm in a figurative sense, as it is promoted as giving the consumer personal pleasure; and it is warm in a more literal sense, because its structure is such that to the person eating it, texture is more apparent than its temperature.

The ice cream, which is sold in six flavors in 500ml tubs, contains only natural ingredients, including more than the usual amount of fresh cream. Flavors include vanilla, natural with bits of berries, and maple syrup.

Frooty Yogourt

As a general rule, the ice creams introduced in 1992 did not spare any calories. One outstanding contrast to the many rich products was a low-calorie frozen yogourt from a Canadian company, Frooty Yogourt. Designed to be sold from stands, the yogourt comes in individually-wrapped, single-serving chocolate or vanilla blocks. When the customer selects a fruit flavor, the clerk mixes a block with the needed frozen fruit.

Merchandised at present in the USA and Canada, the product was introduced to Europe for the first time at SIAL. The four-year-old Canadian company, headed up by Nick Peronace, manufactures the blending machines and produces the ingredients to be blended in them. It is now looking for distributors and franchisees in France.
COPYRIGHT 1993 E.W. Williams Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:News from Europe; Salon International de l'Alimentation exhibition
Author:Davis, Mary B.
Publication:Quick Frozen Foods International
Date:Jan 1, 1993
Previous Article:European currency gyrations, EC squabbles make for unsettled Danish business climate.
Next Article:Advertising and distribution in France support a vibrant frozen food industry.

Related Articles
Plenty of new products to see at SIAL Exhibition in Paris.
France's food show of food shows: new frozen products shine at SIAL.
Anuga: grocery trade's one-stop shop to check out lots of frozen ready meals.
More international buyers than ever sought for Spain's Alimentaria '96 set for March in Barcelona.
Innovative frozens star at SIAL, plugging in to latest food trends.
After Long Wait, Improved Refrigerated Rail Car Right on Track.
Bet on it -- See You in Vegas, San Francisco, Paris, NJ Turnpike, Parkway and the Polls.
Exhibitions & conferences.
SIAL Montreal 2003.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters