At Stouffer’s, real food means real, authentic farm-select ingredients. Ingredients like freshly-made pasta and real cheese crafted into customer favorites by chefs in a kitchen like yours, only bigger. Where freshness and nutrition is preserved by freezing, not preservatives, and choices include vegetarian, gluten-free and whole-grain. Explore the easy-to-serve possibilities with simple, consistent scratch-made taste you can be proud to call your own.



YOU COULD WIN A TRIP TO ITALY

With the Stouffer’s® Real Food Tour

Inspired by a few of the real, authentic ingredients we use in our coveted Stouffer’s Classic Lasagna and other product recipes, we bring you the chance to tour Parma, Roma and Bologna, Italy.
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NEW Stouffer’s White Cheddar Mac & Cheese

Introducing a contemporary way to offer a classic. Take comfort food to the next level with melty, creamy 9-month-aged white New York Sharp Cheddar and tender cavatappi that’s free of preservatives and artificial flavors or colors.
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Discover the Exceptional Taste of Stouffer's New Gluten Free Products by Trying Them Yourself.

To request a visit from our Stouffer's sales rep and a sampling of our new gluten free products, just take a minute to fill out the form below. *no purchase necessary
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Gluten Free. Exceptionally Delicious.

With growing interest in eating gluten free, Stouffer’s can help you appeal to everyone with these popular gluten free products.
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Gluten Free For Dining Halls—Lessons Learned From Food Service Directors

The United States has roughly 5,600 universities, serving an average of 1,000 meals per day, per school. In today’s competitive landscape, colleges and universities are using dining halls and food offerings as a point of difference, rather than a point of necessity, to attract potential students.
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Gluten Free For Healthcare—Creating a Gluten Free Cafeteria Menu.

Gluten, a protein naturally occurring in wheat, barley, and rye, has been causing quite the stir in the food industry in recent years. In fact, gluten free mentions have grown 1,981% on restaurant menus over the past decade. Gluten free as a descriptor has grown faster on menus than all-natural, organic, and local sourcing.
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Gluten Free For Restaurants—How Restaurant Operators Can Cater to More Customers With Gluten Free Menu Options

Today, 16% of US consumers are actively seeking to limit gluten, a protein naturally occurring in wheat, barley, and rye, from their diets. Although there is little scientific evidence to support people without Celiac disease eliminating gluten, many consumers associate this diet with a healthy lifestyle—some people even claim to feel better when limiting their gluten intake.
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Current Promotions

New White Cheddar Mac & Cheese—Special Offer

Earn Foodservice Rewards

With Nestlé Professional

Stouffer's Gluten Free Products—get your free sample