Refrigerated & Frozen Foods: Let’s say that a temperature-controlled building operator – a food processor or cold storage warehouse – hasn’t purchased industrial lighting for some time. In what ways have lighting technologies changed?
Neal Verfuerth: Prior to 2001, HID (High Intensity Discharge) lighting was standard in food processing plants and warehouses.
There’s no denying that the U.S. Italian foods market felt the pinch of the “low-carb” diet in the early part of this decade. But like other fads before it, the anti-carbohydrate attitude tapered off and Italian foods are making a comeback.
Why did the chicken cross the road? To get to the other side, of
course. Then again, every day finds Tyson Foods’ chicken (and beef and
pork) products crossing the nation and the globe en route to
supermarket shelves and foodservice operators.
Why does Tyson do it? Naturally, it’s to grow and satisfy retail and foodservice customers and consumers.
Fusion cuisine? One source defines it as “the deliberate combination of elements from two or more spatially or temporally distinct cuisines.” What if you took this concept and applied it to the larger process of product development?
“When life gives you lemons … make lemonade.” But what about, “When the economy gives you rising food costs … make … pizza?” OK, so it doesn’t have the same ring to it, but this could be the motto for executives at Kraft Pizza Co.’s Glenview, Ill., headquarters.
Check out the May 2016 edition of Refrigerated & Frozen Foods Magazine and see the new line of retail beverages, and learn about the ingredient that led to the way to Kellogg becoming RFF's 2016 Sustainable Processor of the Year!