Each year, the frozen category’s most productive conversations happen face-to-face—when buyers, suppliers, and service partners can compare notes quickly, pressure-test plans, and align on what matters most for the year ahead. That’s why AFFI-CON remains a key marker on the calendar for procurement, operations, and commercial teams working across frozen foods and ingredients. Why AFFI-CON …
Continue reading “AFFI-CON 2026: The Key Week for Frozen Supply Chain Leaders”
Many of us take stock of our habits at the beginning of the year—and for most people, nutrition ends up at the top of the list. According to The New York Times, nutrition experts spent 2025 unpacking some of the biggest food myths, clarifying what actually supports long-term health, and identifying the small shifts that …
Continue reading “A Healthier 2026 Starts with What (and How) We Eat”
Flavor forecasts matter less as “predictions” and more as a window into how product teams and menu developers may build next year’s concepts. McCormick’s 2026 callout—black currant—signals a direction that’s bigger than one ingredient: fruit-forward profiles with depth, tart-sweet contrast, and strong performance in beverages, sauces, and desserts. Why Black Currant Fits the Current Moment …
Nutrition trends don’t disappear overnight—but they do shift in emphasis, and those shifts show up in customer expectations long before they become formal requirements. New consumer insight highlighted by Food Business News points to a move away from single-nutrient fixation and toward a broader “dietary diverse” mindset, with fiber gaining momentum as the next headline …
When winter turns ugly in a major growing region, supply gets tight fast—and the pain shows up as spec changes, availability gaps, and pricing pressure. Storms and sustained cold in southern Spain have slowed production and pinched the flow of cucumbers, the kind of staple item that’s usually supposed to be boring. The problem typically …
Continue reading “Spanish Weather Shocks Prove Supply Stability Is Planned – Not Promised”
The “food as medicine” concept has moved from a niche wellness message to a mainstream expectation—and that shift is changing what buyers and formulators are asked to deliver. Increasingly, customers want foods that do more than taste good: they want nutrient-dense options tied to specific functional outcomes, delivered through everyday eating without adding complexity. For …
When federal nutrition guidance tightens its framing, buyers feel it long before the consumer reads a headline. The newly released Dietary Guidelines for Americans, 2025–2030 position this cycle as a major reset with a simple throughline: “eat real food,” built around nutrient-dense protein foods, dairy, vegetables, fruits, healthy fats, and whole grains—while calling for a …
Continue reading “Dietary Guidelines That Will Shape Formulation Decisions”
As consumers look for comfort in uncertain times, nostalgia has become a reliable lever for food and beverage brands. But what’s changing is how nostalgia shows up in product development: it’s no longer just a retro label or a throwback package. More teams are trying to recreate specific remembered flavors—and that’s where the operational reality …
You never get as many auto responses as you do in the last weeks of December. Most everyone is in hibernation mode, comfortably situated wherever they’re spending the holidays. The mood has changed, the pace slowed down, and we’re left to wonder how the year seemed to have passed so quickly. The projects, the meetings, …
Some products feel mass-produced. Others feel crafted. And every once in a while, you come across something so thoughtfully made that it forces you to rethink what a simple snack can be. That’s what happened during our team’s recent visit to a chip plant tucked into Colombia’s coffee-growing mountains—an operation that quietly produces some of …
Continue reading “Why Mountain-Grown Plantains Make Better Chips”
As the new year approaches, many of us think about resolutions — and improving our health often tops the list. One of the simplest, most impactful ways to start is by increasing fruit and vegetable intake. According to Harvard Health, most Americans fall short of recommended produce goals, but small, manageable changes can help you …
Continue reading “New Year, Healthier You: How to Eat More Fruits and Vegetables in 2026”
As the year comes to a close, we’re filled with gratitude for the relationships we’ve built and the opportunities we’ve shared. Your continued support means the world to us, and we’re honored to be part of your journey. May your Christmas be peaceful, joyful, and full of moments that matter—and may the new year bring …
AI has moved past the buzzword stage in the food and beverage industry. It’s no longer something teams talk about for “someday”—it’s beginning to show up in the everyday work of developing products, managing demand, and keeping operations running smoothly. What’s striking is not the flashiness of the tools, but how quietly and effectively they’re …
Younger diners aren’t just tweaking tradition—they’re remixing it. A recent Frozen Foods Biz feature, citing a Tyson Foods survey, shows Gen Z leaning away from the once-untouchable turkey centerpiece and toward easier, flexible proteins and globally inspired comfort—holiday tables calibrated for low stress, high flavor, and social-shareable moments. For food manufacturers, retailers, and foodservice …
Continue reading “Gen Z is Rewriting the Holiday Menu – Here’s What That Signals for 2026”
Year-end quiet is when the best roadmaps get built. If you work in food manufacturing, retail, or foodservice, one session is worth an hour: Innovation Trends 2026—a concise look at what’s next, presented by Food Business News. Why it matters: year-end decisions hinge on clean inputs. A trends briefing helps you pressure-test roadmaps before …
December means one thing for procurement teams—finalizing Q1 plans while inboxes fill up and calendars close out. If you source frozen fruits, vegetables, or the services around them (cold storage, packaging, logistics, food safety), AFFI’s Supplier & Services Directory is your shortcut to starting 2026 with confidence. It’s built for the frozen industry—searchable by what …
Continue reading “Your Year-End Shortcut: AFFI’s Supplier Directory + AFFI-CON 2026”
As the year winds down and holiday menus shift to comfort food classics, one player is making noise in the global frozen potato aisle: India. Once known mostly for table potatoes and starch, India has rapidly evolved into a powerhouse in frozen french fry exports. In just five years, the country’s export volumes have jumped …
Continue reading “India’s Frozen Fry Revolution Is Heating Up Just in Time for Winter”
By the second week of December, procurement calendars tend to harden. Budgets are mostly spoken for, production plans are sketched in pencil for Q1, and buyers are quietly asking the same question: Where do I want flexibility next year—and where do I need certainty now? That’s where Vietnam’s mango mix becomes worth a closer look. …
As we reflect on the year, we’re reminded that strong relationships and meaningful collaborations are at the heart of everything we do. Your continued support makes our work possible, and we’re truly grateful to be connected. Wishing you a season filled with good food, great company, and moments of well-deserved rest. Here’s to a bountiful …
Back in 2005, the The New York Times ran an insightful piece on the quiet power of frozen vegetables—how freezing at the right moment lets produce arrive crisp, vibrant, and ready for action, instead of tired and over‑wilted. The article argued that the “frosty” approach isn’t just about convenience; it’s about capturing freshness and making …