Tyson Foods launches frozen chicken range across Europe
The brand has 28 frozen products with categories ranging from coated, skewers, raw and fried. All products were developed in Tyson innovation centers to meet consumer’s taste preferences with sustainability in mind.
Tyson Foods is renowned in the US and has expanded its products in Europe to continue that legacy with high-quality meat to help businesses, distributors and chefs across Europe cater to a broad set of consumers.
The company’s international growth and experience in protein product development, manufacturing, distribution and marketing was one of the factors in introducing the Tyson brand in Europe.
“The world is evolving quickly, and today’s customers are faced with obstacles and adapting quickly to changes,” said Brett Van de Bovenkamp, regional president, Tyson Foods Europe.
“We provide our customers with locally relevant solutions by leveraging insights, innovation, R&D capabilities and resources across markets.
“Our flexible supply chain allows us to support our customers and their growth by offering best in class service and supply contingency. The European Tyson products are sourced from our Tyson Foods businesses in the Netherlands, Thailand and our joint venture in Brazil.”
Felipe Castillo, director of marketing and innovation, Tyson Foods Europe, added, with two innovation centers in Europe, its in-house teams are helping to serve new customers, channels and geographies.
“Our goal is to address needs of customers utilizing a comprehensive portfolio of products, including Tyson products, while keeping sustainability top of mind.”
The packaging for the products contains a total of 13 languages, addressing the language and labeling needs of customers. All packaging is also fully recyclable, items produced in Europe packaged in a recyclable 50% bio-based plastic material and items sourced from Thailand and Brazil packaged in recyclable monolayer plastic.
Tyson frozen products have an average shelf life of 18 months and are calibrated, which enables chefs to control portions and encourages zero food waste.