Estimated at almost $7.6 billion in 2003, dollar sales in the frozen meal market have grown on average 7.5% per year since 1998 to 2003. Unit sales growth, on the other hand, was about 4% per year. Dollar sales and unit sales growth have decreased steadily since 2000.

Nearly stable dollar and unit growth rates for frozen meals are expected in the future. Dollar sales are being eroded by value retailers, and by the inability of traditional retailers to increase prices, despite the fact that premium priced products dominate the frozen meal market. Consumers are seeking out value, and value for frozen meal consumers means getting more for the money, or buying premium products on sale.

The decrease of traditional supermarket dominance in this market, the increase in competition from refrigerated meals and from restaurants, and a maturing market all support expectations for slow to flat dollar and unit sales growth.

Among the key issues covered in this report are how premium products are driving growth, the dominance of a few manufacturers in the market, and how promotions are being used to revitalize current product lines. Original consumer research examines attitudes and behavior by age, gender, ethnic and income groups. The major suppliers are discussed in detail, and a six-year trend analysis predicts future growth.

For the purposes of this report, frozen meals are defined as complete meals or entrées that are pre-cooked and frozen. These usually include a side dish and require minimal preparation time. Rice, pasta, noodle and vegetable dinners packaged in “bowls” are included.

Not included in this report are frozen breakfast foods, pizza, burgers, bulk meats, hand-held entrées such as Hot Pockets, meal kits requiring additional ingredients, bagel dogs or corn dogs, egg rolls, soup, vegetables sold as a side dish, pasta and sauce, and potato products.

This report contains IRI InfoScan data. Report contents may be subject to change prior to the date of publication.

A number of U.S. reports covering related sectors have been published, are planned, or are in preparation, including:

-Ingredient Trends—U.S. Report, December 2003

-Private Label Foods—U.S. Report, December 2003

-Vegetarian Foods—U.S. Report, November 2003

-Functional Foods—U.S. Report, October 2003

-Pizza—U.S. Report, October 2003

-Frozen Meals—U.S. Report, September 2003

-Ice Cream—U.S. Report, August 2003

-Pasta Sauces—U.S. Report, January 2003

-Shelf Stable Meals—U.S. Report, December 2002

-Breakfast Foods V2: The Market—U.S. Report, October 2002

-Breakfast Foods V1: The Consumer—U.S. Report, October 2002

-Frozen Snacks—U.S. Report, October 2002

-Frozen Desserts—U.S. Report, July 2002

-Emerging Ethnic Foods—U.S. Report, June 2002

-Dining Out Review: Volume III—Pizza Restaurants—U.S. Report, June 2002

-Dining Out Review: Volume II—Casual/Family Restaurants—U.S. Report, May 2002

-Mexican Foods—U.S. Report, May 2002

-Organic Foods—U.S. Report, May 2002

-Pasta and Pasta-based Meals—U.S. Report, May 2002

-Meal Kits—U.S. Report, April 2002

-Dining Out Review: Volume I—QSR—U.S. Report, March 2002

-Chinese Foods—U.S. Report, March 2002

-Eating Habits and Concerns—U.S. Report, February 2002