NEW YORK — Heat-and-eat meals had a strong presence at the Summer Fancy Food Show held June 29-July 1 in New York. Many had a better-for-you or global spin, positioning them as specialty foods.

Uniqueness is the dominant attribute of the Kanzen Meal line from Nissin Foods, Torrance, Calif. Launched at the show, Kanzen Meal was formulated to deliver a complete meal solution that optimizes taste and nutrient density. Packages describe the product as “comfort food for well-being.”

Kanzen, the Japanese word for complete, is Nissin Foods’ first innovation in the single-serve frozen meal category. The brand is a pillar of the global company’s growth strategy focused on attracting a more health-conscious consumer, said Robert Little, chief executive officer of Kanzen Meal.

“We worked in partnership with Michelin-starred chefs to create the three initial offerings,” Little said. “Kanzen Meal is well ahead of what other brands have been able to achieve in addressing consumer desire for nutrient-dense meals, especially with the increase in GLP-1 usage, while still delivering taste and convenience. Our priority was perfecting the flavor of each dish, which meant combining Nissin’s legacy of food science and technology with the artistry of top chefs to deliver a first-of-its-kind meal solution consumers can easily find in the frozen meal section.”

Available in three varieties — fettucine alfredo, shrimp teriyaki and spaghetti Bolognese — each meal has up to 23 grams of protein, 10 grams of fiber and more than one-third of the recommended daily values of all 27 essential vitamins and minerals. The company relied on what it described as “precision nutrition technology” to identify the amounts of micro and macro nutrients that needed to be added via a premix to meet the label claims, as each meal’s base recipe influenced the amount of nutrients inherent to the entree. The meals range between 460 and 520 calories with zero grams of added sugars.

“We believe that the GLP-1 consumer is a subset of a much larger number of consumers looking for nutrient-dense foods,” Little said. “Frozen is an innovation focus because it is a growing destination for well-being, with a clear consumer need for more nutrient-dense options and market opportunity in single-serve meals.”

The meals soon will be available in specialty stores throughout the west and southeast. The goal is to be national by the end of 2026. The suggested retail price per meal is $6.99 to $7.99.

Paarl, South Africa-based Smul stood out with its packaging that features a white background with abstract art and simple language. It is a health and wellness plant-based brand with a focus on health. In its home country, Smul is an ambient food delivery service that includes everything from protein powders to cereals, bars and snacks. The company recently added shelf-stable, heat-and-eat meals to its line. Varieties include coconut curry, chili “non” carne, lentil ragu and more. Since the beginning of the year, the company has been expanding its health and wellness brand beyond its borders.

Mama Hu’s Sushi Bakes self identifies as the world’s first retail-ready sushi bake brand. The Fairfield County, Conn., company was founded by former food executive Catherine Hu. The initial rollout features four offerings, including California roll, spicy salmon, teriyaki tofu broccoli and veggie roll.

“Mama Hu’s Sushi Bakes are a hassle-free twist on sushi rolls,” Hu said. “It’s a frozen meal tray made with premium ingredients, such as wild-caught Alaska seafood and organic avocado.”

Honest Bowl, Yarmouth, Maine, debuted its first ready-to-eat meals at the show. These are shelf-stable rice bowls intended to be cooked in the microwave. The company emphasizes sustainability and ethical sourcing by collaborating with farming communities in Thailand, ensuring use of Fairtrade-certified and organic ingredients. The line is starting with two offerings: Thai basil garlic with tofu and rice, and Thai yellow curry with edamame and rice.