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The article focuses on the prepared meals and side dishes category preferred by food consumers for their eating habits. Topics discussed include the research conducted by market research firm Mintel Group concerning the sales of prepared meals and side dishes in the U.S., the launch of Fit Kitchen product line by Nestlé's brand Stouffer, and the expansion of Grainful's Steel Cut Meals frozen entreé line.

The article focuses on trends in entr´e options offered at restaurants in the U.S. Mimi's Cadé served Citrus Broiled Shrimp & Fresh Asparagus, Mediterranean Chicken Fettucine and Orange Rouhy. Pizzas have been treated as a canvas onto which vegetables could represent ethnic flavor combinations. Exotic meatloaf preparations play to the dish's comfort food image. Versatile and mild-flavored tilapia lends itself to spicy regional preparations. Recipes with Creole influences include Royal Port Tilapia and Costa Rican Tilapia Filet.

The article reports that restaurateurs in the U.S. are redefining the concept of the main course because people from all economic classes believe they are entitled to reasonably priced meals made quickly with fresh and exotic ingredients. A list of restaurant categories is presented. Comments from chef Robert Danhi are included. The top choices in the appetizer category include calamari and Buffalo wings.

Focuses on the challenges faced by food manufacturers in combining food components into Asian-inspired frozen entrees. Examples of food manufacturers which created frozen entrees based on items carried on their restaurant menus; Challenges faced by food manufacturers in creating their own sauces. INSET: Flavors 101: Teriyaki Traditions.

Focuses on market trends for home meal replacement (HMR) entrees. Popularity of easy-to-prepare entrees; Companies that capitalized on the ethnic flavor trend; Examples of popular entrees.

Presents information on the dinner and entree industry. Statistical information on dinners and entrees for 1997; Details on a number of pizza home meals; Information on a survey which was carried out the National Restaurant Association.

The article offers information on food entrees and side dishes including Hidden Valley frozen potato side dishes by Mr. Dee's Inc., Buffalo Bleu and BBQ & Bacon Mac and Cheese by Keystone Bar & Grill Foods LLC and the 12-item DEVOUR frozen meal line by the Kraft-Heinz Food Company.

The article tackles the challenges with the pasteurization process called High Pressure Processing (HPP). It discusses the advantages of HPP and its growing use and product applications including in meals and entrees, sauces and spreads. It also suggests food manufacturers to test the organoleptic and pathogenic attributes of a product being developed and advises them about the need to comply with government principles and regulations. Emphasis is given on the importance of packaging in HPP.

Reports on the market trends in entree and dinner products industry in 1993. Total number of new products introduced in the different categories; Increased sales of frozen dinners/entrees; `New Product News' periodicals and Information Resources Inc.'s (IRI) InfoScan data.

Focuses on the benefits of rice. Information on the global use of rice; Use of rice as an entree; How Bernstein-Nimer credits rice's growing popularity to younger chefs. INSET: Grains of knowledge.

Discusses the financial performance of several new products introduced in the dinner and entree categories in the United States. Retail sales of dinner and entree categories; Variety of frozen entree lines; Consumers' demands for meal kits; Vegetarian offerings in hand-held pocket sandwiches; Trends in frozen meat and side dish entrees.

Presents statistical information on the increasing dinner and entree sales that were recorded in the United States for 1995 compiled by Find/SVP Company of New York. Growth of of prepared foods; Introduction of 1995 Hearty Portion Entrees by Nestle's of California and `luncheon' entrees from CongAgra Company; Portable pocket sandwiches from Sara Lee, Jimmy Dean Lunch Sandwich and other manufacturers; Various varieties of pizzas that were introduced in 1995. INSET: Entrees 1995..

The article deals with the dishes introduced by Olive Garden which it claims are made from fresh, simple ingredients and rooted in Italian culinary tradition. It offers a description of the preparation techniques for the chain's Pork Milanese entrée Lasagna Fritta appetizer and Zeppoli dessert, inspired by their annual executive chefs' trip to Italy.

The article presents updates on frozen organic meals produced in the U.S. Changes in the organic frozen entrées from Seeds of Change, include the Spicy Yucatan Frijoles & Vegetables, a dish of Poblano chilies, smoked tofu, roasted corn, black beans, green onions, cilantro and agave. A new line of all-natural frozen entrées from Kashi include those in poultry, seafood and vegetarian varieties.

Presents information on the efforts of Pittsburgh, Pennsylvania-based food manufacturer Heinz USA to develop a low-calorie alternative to oil used in frozen food entrées. Background on its partnership with supplier Advanced Food Systems (AFS) Inc.; Views of AFS president Yongkeun Joh on the way by which the company custom-design ingredient systems; Rank of Heinz in the frozen meals category in terms of quality.

Reports on the introduction of Spa Cuisine entreés made from whole grains by Stouffer Foods of Solon, Ohio. Features of the product line; Nutritional content of the products; Background on the popularity of whole grains in the U.S.

Deals with the creation of a line of entrées, side dishes and desserts by Albertson's Inc. based in Boise, Idaho. Description of the foods offered by the company; Other food products available in the product line.

Presents a performance chart of entrees from 1991 to 1994.

Focuses on the frozen vacuum-packed entrees of Gourmet Selections which are based on familiar boil-in-bag technology. Details on the upscale and high-priced entrees.

Presents a chart showing the growth of entrees in 1997. Prepared entrees; Prepared dinnes; Dinner mixes.

Features Michelina's new Lean and Tasty frozen entrees. `Lowfat' designation; Varieties.

Reports on the findings of a study conducted by television news magazine `American Journal' about the fat content of lowfat frozen entrees.

Reports on the test marketing of a line of refrigerated-for-two entrees by two food processing companies in the United States. Stoufer's Take Home Entrees for Two from Nestle USA of Glendale, California; Sheboygan Falls, Wisconsin-based Johnsonville Foods' Table for Two; Number of varieties; Price.