“We want to grow on solid foundations, build capacity before committing to volumes, and put quality, service, innovation and sustainability at the heart of our business. Turnover of €500 million is our next milestone,” said Dario Roncadin, chief executive officer of the family-owned and operated company.

Approximately €50 million is being dedicated to increase output to 140 million pizzas at its Meduno plant by 2027, with a new line planned for 2028 that will increase volume to 160 million units. Additional investment will go to expanding its gourmet RoncaLab portfolio, including €5 million for a new facility in Caorle to produce pizza snack items for the foodservice market.

In the USA, the company’s suburban Chicago factory in Vernon Hills, Illinois, will receive €22 million in investment capital to install a second production line that will raise output to 50 million pizzas per year. It is schedule to be operational by 2028.

More than 85% of Roncadin’s sales volume is generated outside of Italy, with the American market accounting for 30% revenues.

Meanwhile, on October 1 Thomas Schulz, formerly an executive with Germany’s Freiberger Group, was engaged by Roncadin as its senior commercial advisor to support the sales organization and management team.

“The growth of recent years,” said CEO Dario Roncadin, “has brought us extraordinary results and significant challenges, while also placing on us the responsibility to strengthen our processes, production capacity, sales organization and governance. Mr. Schulz brings to Roncadin in-depth knowledge of international markets, solid experience in the private-label pizza sector and a valuable perspective for the next phase.”

The post Roncadin Unveils Major Investment to Up Pizza Output in Italy and USA appeared first on Frozen Foods Biz.

These results reflect Thai Union’s ability to navigate a challenging global environment through its disciplined execution of Strategy 2030. Despite higher energy, freight and raw material costs and pressure on consumers from inflation, the.company continued to grow sales of higher-value products while improving productivity and delivering cost savings.

Thai Union enters the final quarter of 2026 with solid momentum. For the first nine months, sales increased 4.0% year-on-year, and gross profit margin reached a nine-month record of 20.0%, while earnings per share rose 7.8% to THB 0.97.

The company is sharpening how it deploys capital, prioritizing investment in areas with the strongest potential returns, actively managing working capital and optimizing its financing. Sustainability remains integrated into these decisions, including through the company’s use of blue financing, aligning its financial strategy with its long-term sustainability ambitions.

President and CEO Thiraphong Chansiri stated: “With the strong performance we have delivered through the first nine months, we remain confident in our full-year guidance. More importantly, we are making clear choices about where we invest and how we grow, strengthening our brands, expanding higher-value businesses, and focusing our capital on the opportunities that can deliver the most value. We are confident that Strategy 2030 is positioning Thai Union to deliver stronger, more sustainable growth.”

The post Thai Union Posts Record Q3 Sales While Gross Profit Margin Tops 20% appeared first on Frozen Foods Biz.

With Meala’s pea-based texturizer already appearing on retail shelves within branded products, the product is proving to be a reliable ingredient for food manufacturers seeking to reduce egg dependency or replace conventional texture additives such as hydrocolloids.

“Texture is central to the eating experience – it creates the bite, juiciness, and mouthfeel that make a food memorable and worth sharing,” said Hadar Ekhoiz-Razmovich, chief executive officer and co-founder of Haifa, Israel-headquartered Meala. “Manufacturers seek ingredients that deliver this experience alongside reliable performance, competitive costs, and a stable supply chain. Our texturizing pea protein brings these benefits together, replacing eggs or hydrocolloids while supporting a shorter, more recognizable ingredient list.”

Meala’s texturizing pea protein is designed to simplify formulations while enhancing texture, nutritional value, and overall sensory performance. It allows a shorter ingredient list, higher protein content, and no change to the product’s sensory attributes.

The company’s innovative pea-based ingredients are commercially available through established industry partners including DSM-Firmenich,which markets Vertis PB Pea, designed for savory applications, and Lasenor VP-100, which is marketed through bakery solutions specialist Lasenor Emul, as an egg replacement solution for bakery products.

Lower Formulation Costs
Manufacturers are facing growing pressure to simplify labels, improve nutrition and manage ingredient costs without compromise of product enjoyment. This is against a backdrop of egg supply disruptions and geographically fragmented ingredient supply chains, all of which create uncertainty. As such food companies are placing greater emphasis on reliable sourcing and predictable costs to improve margins.

Ekhoiz-Razmovich highlights the economical benefits of Meala’s multifunctional texturizing proteins, offering food makers a more stable and cost-effective alternative amid growing supply chain disruptions and volatile ingredient prices. These pressures are affecting a broader range of food ingredients, with market volatility expected to intensify. By leveraging a reliable supply of plant-based raw materials, Meala enables manufacturers to reduce exposure to price fluctuations, diversify sourcing strategies, and achieve greater cost predictability across multiple bakery products.

In an assessed sponge cake formulation, Meala demonstrated a potential reduction in formulation cost of greater than 40% compared with an egg-based reference. Results demonstrated that the ingredient helps reduce refrigeration logistics of liquid eggs, potentially simplifying storage, transportation, and inventory management.

“For innovation to translate into commercial adoption, it needs to work within manufacturers’ recipes, processes, and economics,” says Dr. Tali Feldman Sivan, Meala’s co-founder and chief business officer. “In meat alternatives, our texturizing protein provides binding and structure while replacing conventional texture additives. In bakery applications, it typically accounts for just a few percentages of the formulation, replacing egg functionality and enabling meaningful cost-in-use savings.”

According to a life cycle assessment analysis conducted by Van Hall Larenstein University of Applied Sciences, Leeuwarden, Netherlands, Meala’s pea-based protein has a 63% lower carbon footprint and a 96% lower water footprint per kilogram of protein, as compared to egg powder.

The post Meala Enters Full-Scale Production of Texturizing Pea Proteins in Europe appeared first on Frozen Foods Biz.

Among new items on the menu are:
• Double Clutch Burger – Served with fries, it boasts two quarter-pound Certified Angus Beef patties seasoned with Ford’s seasoning, topped with American cheese, pickle planks, caramelized onions and Deluxe Sauce.

• Sweet and Sticky Wings – Crispy chicken wings tossed in a sweet and savory blend of honey, sesame oil, soy sauce, lime juice and Sriracha. Served with celery and available in orders of six or ten.

• Mama Ford’s Homemade Meatloaf – The new and improved recipe features Certified Angus Beef meatloaf, seared and smothered in red wine gravy, topped with crispy onion straws and served with a choice of two side dishes.

• Bourbon Toffee Pecan Pie – Classic pecan pie with a rich, buttery filling and toasted pecans, topped with vanilla ice cream and warm, homemade bourbon toffee sauce.

“The holidays are all about bringing people together over great food and memorable experiences,” said Billy Downs, president of Tampa, Florida-headquartered Ford’s Garage. “Our Savor the Season menu celebrates the comfort foods people know and love, with creative twists and bold flavors that make them feel special for the season.”

Founded in 2012 in downtown Fort Myers, Florida., just minutes from American industrialist and business magnate Henry Ford’s winter estate, Ford’s Garage is a vintage auto-themed restaurant brand inspired by a 1920s service station. The chain, which is an official licensee of the Ford Motor Company, operates at 36 locations across nine US states.

The post Ford’s Garage Restaurants Gear Up with Double Clutch Burgers and More appeared first on Frozen Foods Biz.

The debut comes as research shows strong consumer demand for fish at a time when many shoppers lack the confidence or inspiration to cook seafood regularly. Though 78% of shoppers in Britain say they would like to eat more fish, 57% say they would do so if it was easier to prepare.

Designed to make seafood more accessible and convenient, Gastro Basa in Garlic & Herb Sauce makes it simple for home meal makers to incorporate fish into a wider range of meal occasions beyond fish and chips.

Now valued at £69.5 million, the Gastro range demonstrates the opportunity premium seafood can provide both consumers and retailers. In fact, 10% of Young’s Gastro purchases include wine, highlighting how the range helps create elevate at-home meal occasions and drives incremental value for supermarkets and other grocery stores.

Kevin Sinfield, seafood marketing director at Sofina Foods Europe, home of Young’s Seafood, commented: “We know many shoppers want to eat more fish, but they’re often looking for easier ways to make it part of weekly meal routines. Gastro Basa in Sauce combines quality seafood with rich, comforting flavors, offering a convenient meal option that doesn’t compromise on taste, and has been developed to remove some of the barriers associated with cooking seafood. With more people seeking high-quality meals at home, the range delivers an elevated dining experience without the time or effort required to cook from scratch.”

The post Young’s Seafood Introduces Gastro Basa in Garlic & Herb Sauce in UK appeared first on Frozen Foods Biz.

Working from more than 70 facilities across Europe, Lineage’s strategically positioned warehouses and integrated transport assets are close to major markets. Benefits to retail food stores include fewer inbound vehicles arriving at distribution centers, reduced congestion and handling activity, improved vehicle utilization and lower transport costs, and better delivery consistency and predictability.

Globally headquartered in Novi, Michigan, USA, with regional European headquarters in the Netherlands, Spain and Poland, Lineage’s widespread international network consists of more than 485 cold stores offering approximately 86 million square feet and 3.1 million cubic feet of capacity throughout North America, Europe and Asia-Pacific countries.

The post Lineage Enhances End-to-End Frozen Food Supply Chain Efficiency in EU appeared first on Frozen Foods Biz.

The Holiday Baking Championship Peppermint Brownie Bliss is inspired by the Food Network’s Holiday Baking Championship, as Yogurtland’s rich brownie flavor meets cool peppermint to serve up a sweet holiday treat.

The creamy Cookie Butter Made with Biscoff Cookie flavor blends warm cinnamon spice with brown sugar notes.

“Winter is the perfect time to indulge in something joyful, and our exclusive new frozen yogurts are a delicious twist on beloved flavors reminiscent of this time of year,” said Sam Kwon, head of project services and e-commerce at Yogurtland. “Whether trying something new or pairing these seasonal offerings with their go-to favorites, we look forward to helping guests make every visit a little more special this holiday season.”

The latest products are joined by two toppings: Holiday Baking Buddies, Yogurtland’s take on the classic gingerbread man, and Biscoff Cookies.

The post Serving Winter In A Cup: Yogurtland Unveils Two New Seasonal Flavors appeared first on Frozen Foods Biz.

Product details follow:

• Peanut Butter Blossom Cookie Concrete – Boasting a flavor profile inspired by classic holiday peanut butter blossom cookies, this offering features vanilla frozen custard blended with cookie dough and Reese’s Peanut Butter Sauce, garnished with Hershey’s Chocolate Chips.

• Heath Caramel Cheesecake Concrete – Vanilla frozen custard blended with a double portion of Heath Toffee, caramel sauce and cheesecake. Its topped off with whipped cream and cinnamon streusel.

• Hershey’s Snowfall Sundae – Vanilla frozen custard topped with Hershey’s Chocolate Sauce, marshmallow sauce and Hershey’s Chocolate Chips. Topped with whipped cream and a cherry.

• French Onion Steakburger – Two steakburger patties with melted Swiss cheese, grilled onions and crispy onions served on a toasted bun with french onion aioli.

“We’re excited to be teaming up with Hershey to introduce new menu items that bring together classic, decadent flavors with the quality customers expect from Freddy’s,” said Rick Petralia, executive chef and vice president of training and innovation. “These treats offer fresh takes on the timeless combinations of chocolate, peanut butter and caramel, while the return of our French Onion Steakburger gives guests the opportunity to enjoy a savory fan favorite.”

Founded in 2002, Freddy’s operates over 600 units across the United States and Canada. The chain offers a combination of cooked-to-order steakburgers, all-beef hot dogs, shoestring fries and other savory items along with frozen custard.

The post Freddy’s Collaborates with Hershey to Offer Limited Time Custard Treats appeared first on Frozen Foods Biz.

Joint collaboration between French companies Cocoriton and Edonia resulted in the June rollout of the breaded plant-based stick snack, which is crispy on the outside and soft on the inside. Ingredients include spinach and Edo, a super-protein grain crafted from ancestral spirulina. Pulse breadcrumbs source of protein and fiber.

Frisa’s Pleasure Revolution

Alberto Quintanilla, director general of Frisa, invited visitors from FrozenFoodsBiz.com to taste the air fryer snack specialist’s products. The range, positioned as “the pleasure revolution,” features a wide variety of world flavors to savor by way of croquettes, creamy bites and others attractive shapes and forms.

The Spanish company takes pride in “cooking with the same care – and in the same way – whether in small pans or large industrial pots. Just like at home, but for more people.”

Big on creaminess.and Béchamel sauces, Frisa’s assortment includes Stuffed Potatoes filled with quality ingredients including cheese, cod and plant-based protein. Also on the menu are Peppers stuffed with meat or fish, in addition to Stuffed Shells used to serve scallops and a wide variety of other fillings.

Convenience Foods from Cabezuelo

Ciucad Real, Spain-based Cabezuelo Foods, a well established family-owned company engaged in production of precooked seafood, breaded vegetables and finger foods since 1978, focused on snacks and appetizers at SIAL. From Spiced Onion Rings and Cheese Nuggets with Jalapeño to Breaded Brie Cheese Triangles and Truffle & Mushroom Mozzarella Bites and much more, its rich range of finger foods is well suited to contemporary consumption preferences.

Among offerings in Cabezuelo’s assortment of battered vegetables are Cajun Green Greens, Zucchini Tempura, Battered Pepper Strips, Buffalo Cauliflower and Battered Aubergine Slices.

”We have been very busy greeting visitors during the exhibition. There is a lot of interest in our finger food products” Marta Moreno, export manger, told FrozenFoodsBiz.com.

Slice of Pizza Italiana

Pizza lovers and buyers at SIAL did not hesitate to visit the Crosta Mollica stand, where the makers of Pizza Italiana were serving up slices of signature leopard sourdough pies.Thomas Bayel, the company’s international managing director, was on the scene to welcome visitors.

Established in 2009, Crosta Mollica is a London, England-based certified B-Corporation active in supplying supermarkets and other grocery channels in Britain and continental Europe with “Made in Italy” frozen pizza and other baked goods, ready meals, snacks, gelato, sorbet and other frozen desserts.

The company’s premium pizza portfolio, inspired by traditions of Roman pizza, features a thinner , crispier crust topped with carefully selected ingredients .Flavors run the gamut from Margherita and Stromboli to Napoli, Bosco, Florentina, Tonno. Quattro Formaggi and more.

The post Finger Food Flavor Innovations in Spotlight at SIAL Paris Exhibition appeared first on Frozen Foods Biz.

“We believe that great cooking shouldn’t have to start with a lot of work,” said Michele Abo, general manager at Dorot Gardens. “Our mission has always been to make it easier for people to enjoy the flavors of fresh ingredients without the time-consuming preparation.”

Using a flash-freezing process, Dorot Gardens preserves the flavor and nutrients of freshly harvested garlic and herbs while extending shelf life, reducing food waste and providing a convenient alternative to so-called fresh ingredients that may spoil or be unavailable seasonally.

Produced with garlic that’s harvested, prepared and raidly frozen to help preserve its flavor and nutrients, each pre-portioned cube makes it easy to add garlic to everything from pasta sauces and stir-fries to soups, marinades, roasted vegetables more. Simply pop a cube out of the tray and drop it directly into the pan There’s no peeling, no mincing, no lingering garlic smell on one’s hands and no half-used bulbs forgotten in the refrigerator. Stored conveniently in the freezer, the cubes allow home cooks to use just what they need, helping minimize food waste while keeping an essential cooking ingredient always within reach.

Established in 1992, Dorot Gardens is owned by Kibbutz Dorot in the southern part of Israel. The kibbutz has more than 3,500 acres of field crops which are picked, and then immediately chopped, packaged and frozen. This ensures that they maintain their taste, freshness and nutritive value.

The post Dorot’s Crushed Garlic Cubes Win Good Housekeeping Kitchen Award appeared first on Frozen Foods Biz.