In a climate where foodservice professionals are seeking efficiency, consistency, and cost control, frozen vegetables are experiencing steady growth in the foodservice sector, both in France and in the United States.

In France, the frozen food market is currently worth approximately 9 billion euros in revenue, representing nearly 2 million metric tons of products consumed each year.

In the foodservice sector, frozen vegetables play a significant role: more than 210,000 metric tons were sold to institutional and commercial foodservice operators, representing year-over-year growth of approximately 6%. 
Vegetables also account for nearly 13.7% of the frozen food market, reflecting the growing interest in simple, natural products.

In the United States, consumption is even more widespread. The market for frozen fruits and vegetables there reached approximately $7.6 billion in 2025 and is projected to exceed $9.1 billion by 2034, confirming steady growth.

This trend can be attributed to the operational advantages of frozen vegetables: consistent quality, year-round availability, time savings in the kitchen, and reduced food waste. In an industry where performance and sustainability are becoming top priorities, frozen vegetables are thus emerging as a strategic asset for food service professionals.