What’s hot in frozen meals, premium desserts and snacks
Frozen foods have historically had a reputation as cold as the products themselves. As Joel Gregoire, associate director, food and drink at Mintel puts it, frozen items are often viewed as “emergency food.”
That profile, Gregoire says, leaves makers of frozen foods with two potential paths to follow. “You either lean into what you’re good at—you’re good for a snack, you’re good for convenience—or you try to build on that and improve the quality perception by focusing on quality, health and freshness.”
Frozen food manufacturers and retailers appear motivated to build on the appeal of the category’s convenience. In recent years, frozen meals, snacks and desserts have looked to shed their reputation for being highly processed—another association Gregoire says consumers tend to attach to frozen items—and position themselves as healthy gourmet indulgences and avenues for global culinary adventure. They are doing so against a backdrop of price pressures and a population that is increasingly agnostic about the line between meals and snacks.
These trends are pointing towards significant growth. The research firm Grand View Horizon forecasts the frozen food market in Canada will soar past US$14 billion by 2030, nearly doubling its 2023 revenue (approximately $8.5 billion). And the category is evolving as it expands; Innova Market Insights reports that globally, more brands are positioning their products as “smart premium”—cost-effective sources of indulgence, nutrition and convenience.
“We are seeing the continued trend of premiumization in the frozen aisle,” says Kayvan Mahbod, president of Ontario-based frozen dessert producer and restaurant chain Demetres. “Consumers are no longer feeling that they are compromising or settling when they shop in the frozen section.”
Here are a few of the key trends heating up the frozen section of Canadian grocery stores:
Keeping it sweet
Desserts, particularly ice cream and frozen yogurt, continue to be the dominant drivers of innovation in the frozen space. According to research from Innova Market Insights, the dessert category accounted for 30% of global frozen food product launches in 2025. Zooming down to the sub-category level, dairy-based ice cream and frozen yogurt comprised 47% of launches.
Companies such as Demetres, which serves its products in its restaurants and distributes them at retail, have seized on the opportunity presented by consumers who no longer see the frozen section as a compromise. “Our grocery product is authentically the same as our restaurant offering,” Mahbod says. “There’s no bait-and-switch.”
READ: Yogurt’s popularity continues to climb
Mahbod notes different varieties of Demetres ice cream—made in its Vaughan, Ont. facility—include ingredients such as brownies, fruit compotes and chocolate flakes, adding layers of flavour and texture to a recipe that already features a creamy 19% butterfat.
“We have also seen incredible success with our grab-and-go offering,” Mahbod says of his company’s single-serve snack packs with built-in spoons, which were introduced at Costco last summer.
Mike Longo, chief merchandising officer at Longo’s, says Canadian pride has factored into the retailer’s approach to frozen desserts. The company’s private-label ice cream line, which includes maple-flavoured Algonquin Park, touts its partnership with local Canadian suppliers. In honour of its 70th anniversary and in collaboration with local producers, Longo’s will soon debut a limited-edition ice cream with a taste profile modelled after its Epic Cookie treat.
Longo also points to frozen fruit and pre-made smoothie blends as strong performers. “They become especially popular during our cold winter months when local produce options are more limited.”
Freezing the world
While Longo’s is concentrating on Canadiana for its dessert portfolio, more broadly, the frozen category is an important channel for consumers’ international culinary exploration.
Hafiz Jiwani, vice-president of sales at Chef Bombay, has seen this play out for its frozen line, which ranges from appetizers such as mini samosas to naan wraps and entrees such as chicken biryani.
“Ethnic and international offerings have seen strong growth over the years as Canadians have become more adventurous in their eating habits,” he says. “Indian cuisine has become part of many Canadians’ regular dining rotation, and as restaurant prices continue to rise, consumers are looking for flavourful, convenient options they can trust at home.”
READ: Six forces redefining Canadian grocery
“Ethnic and international offerings have seen strong growth over the years as Canadians have become more adventurous in their eating habits,” he says. “Indian cuisine has become part of many Canadians’ regular dining rotation, and as restaurant prices continue to rise, consumers are looking for flavourful, convenient options they can trust at home.”
The company’s Crave brand represents one of its key attempts to leverage this trend. The product line features internationally inspired flavours, including Mexican and Asian, in a bowl format.
In his stores, Longo has witnessed the success of products such as dumplings and wontons, including its own privatelabel line. “These reflect demand for bold, adventurous flavours that bring variety to everyday meals and snacks.”
Mahbod says even the dessert space is becoming more international. “Our Matcha White Chocolate, Über Ube and Whispers of Saffron flavours have transitioned from specialty to mainstream as the Canadian palate becomes more globalized,” he says.
Snacking from frozen
As ever, the frozen aisle is playing its part in helping consumers find options for convenient meals on the fly. But its role is expanding as the barriers between meals and snacks break down.
“One thing we know is that younger consumers are less habit driven,” says Mintel’s Gregoire. “Frozen snacks can play well in that space.”
This is especially true when the notion of frozen foods as a purely budget option seems to have faded. “Appetizers and shareable snacks have definitely seen an increased demand, particularly for entertaining occasions,” says Longo.
Frozen products are also great for quick after-school meals and snacks, he says, noting that families, including new Canadians, look to the category for its combination of convenience, affordability and diversity.
Lundberg agrees that reliability and cost are driving frozen snack choices. “Value conscious shoppers, with food inflation top of mind, turn to frozen for consistent quality and flavour at accessible price points,” he says.
Frozen snacks are also benefitting from the recent popularization of certain countertop cooking devices. “The rise of the air fryer has been a game-changer in this space,” says Longo.
Gregoire cites french fries as a snack that was either labour intensive if made from scratch or rated lower on taste when baked from frozen. “French fries are an easier snack because of air fryers.”
This article was first published in Canadian Grocer’s March/April 2026 issue.
