At a time when foodservice professionals are looking for efficiency, regularity and cost control, frozen vegetables are making steady progress in the Food Service sector, both in France and the United States.

In France, the frozen food market today represents approximately 9 billion euros in sales, or nearly 2 million tons of products consumed each year.

In out-of-home catering, frozen vegetables occupy an important place : over 210 000 tonnes were marketed in collective and commercial catering, with an increase of around 6 % over one year. Vegetables also represent nearly 13.7 % of the frozen food market, proof of the growing interest in simple, natural products.

In the United States, consumption is even more developed. The market for frozen fruit and vegetables there reached around $7.6 billion in 2025 and is expected to exceed $9.1 billion by 2034, confirming steady growth.

This dynamic can be explained by the operational advantages of frozen vegetables: consistent quality, year-round availability, time-saving in the kitchen and reduced food waste. In a sector where performance and sustainability are becoming priorities, frozen vegetables are thus establishing themselves as a strategic lever for Food Service professionals.