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.
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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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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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, 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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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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Seasonal items come to life on your menu and complete a hearty pasta dish featuring braised chicken thighs, asparagus, cherry tomatoes and spring onions.
Tender cheese-enveloped pasta and fresh herbs crown a combination of tender broccoli, turnips, onions and winter squash for a delightful side dish or sharable appetizer.
Wild mushroom garlic, shallots and onions folded into creamy white Cheddar mac creates a hearty yet elegant dish garnished with scallions and a light drizzle of truffle oil.
A classic appetizer entices with contemporary flair including roasted red sweet peppers and spicy diced pickles.
Two delicious dishes come together simply in a fluffy frittata featuring bacon and peas and finished with Alfredo.
Cooked kale and pearl onions pair perfectly with smooth Alfredo and fresh parsley for a satisfying side dish.
Sautéed wild mushrooms tossed with Alfredo sauce, parsley and chives go perfectly with your choice of protein.
Fresh perspective inspires unexpected Italian flavors with Alfredo sauce, chicken, red onion, asparagus and sun-dried tomatoes.
Gluten free pasta is tossed with satisfying shrimp and healthful kale for a dish even gluten lovers would go for.
Queso Fundido with black beans, chorizo sausage and topped with Stouffer’s Queso Cheese dip.
Shrimp and cheese grits. Featuring Stouffer’s Queso Cheese Dip.
Stuffed potato skins with pork carnita, topped with chipotle infused Stouffer’s Queso Cheese Dip.
Baked zucchini stuffed with Stouffer’s Spinach & Artichoke Dip.
Spinach Artichoke Omelet with roasted tomatoes and mushrooms. Featuring Stouffer’s Spinach & Artichoke dip.
Roasted stuffed chicken with garlic cream sauce. Featuring Stouffer’s Spinach & Artichoke dip.
Caramelized pineapple and bacon atop Stouffer’s Whipped Sweet Potatoes–now gluten free. Festive holiday side, pairs well with pork roast, ham or lamb chops.
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For media inquiries contact Laura.Hardin@us.nestle.com.
