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Agriculture

Food

Foodstuffs

The frozen food market - France

An analysis with all the essential information for a clear, complete and quantified view of this market.

Available in French

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Study Overview

Deep-freezing is the process of rapidly lowering the temperature of a foodstuff, while still fresh and wholesome, to -18°C at the core. Freezing, a similar but less efficient process, offers less rapid cooling. There are several techniques for freezing a product:

Contact freezing, reserved for thin foods (fish fillets, for example), is achieved by introducing the food between two plates through which a fluid circulates at -35°C. The forced-air circulation technique, better suited to smaller products such as vegetables, involves placing products in tunnels where freezing air (-35°C) circulates rapidly. The immersion method, adapted to irregularly-shaped products, involves immersing the food in a fluid at a very low temperature, such as liquid nitrogen. IQF (Individually Quick Frozen) involves immersing foodstuffs in a liquid gas. More expensive, it is better suited to fragile products.

These complex industrial techniques mean that the core temperature of products must always be maintained below -18°C, which presents distributors with a real technical challenge. This study on frozen products will focus on the different market segments, business-to-business and business-to-consumer, and the different forms they can take. Regarding B2C trade, the GSA (Grandes Surfaces Alimentaires) is in the lead, with total sales of 2.4 billion euros in 2021, compared with 921.2 million euros for specialist chains. [LSA]

Key takeaways

Growth and sector challenges
Demand analysis
Market structure and organization
Supply and pricing analysis
Player segmentation
Latest trends and innovations

Methodology

Our methodology

Our method combines human expertise and a large corpus of sources, including exclusive and private data, for optimal understanding of the sector

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Human expertise

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Visual and actionable reports

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Contents

Sommaire

1. Market overview
- 1.1 Presentation and definition
- 1.2 The global market
- 1.3 The French frozen food market
- 1.4 Foreign trade
- 1.5 Covid-19 pandemic boosts frozen food market
2. Demand analysis
- 2.1 Fast food, a growth driver for frozen ready meals
- 2.2 Foodservices
- 2.3 Traditional catering
3. Market structure
- 3.1 BtoC distribution - Food superstores
- 3.2 B2C distribution - specialized channels
- 3.3 Business to Business distribution
4. Offer analysis
- 4.1 Frozen products on the market
- 4.2 Low prices and frozen food prices
- 4.3 Towards the obsolescence of deep-freezing?
5. Regulations
- 5.1 Respecting the cold chain