Featured Stories

Maintaining a Seafood Savviness Like No Other

High Liner Foods revamps its supply chain network and expands its frozen seafood facility to stay ahead of consumer demands and sustainability mandates.

For many seafood processors, pumping out a host of seafood fare can be a bit rudimentary. Frozen seafood comes in; frozen seafood ships out. But, for companies like High Liner Foods, all it takes is a bit of seasonings, sauces and different shapes to transform an ordinary product into something extraordinary.


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Creating a Sustainable Seafood Society

From white tablecloth settings to home kitchens, High Liner Foods brings innovation and sustainably sourced seafood to the table

It used to be that seafood was only eaten in a sit-down restaurant, on the weekends, for special occasions. But, the economic downturn in 2008 forced consumers to reduce their expenditures and transform their spending habits. As a result, many Americans traded in their white tablecloth restaurant outings for ready-made meals eaten in the comfort of their own homes.


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Changing the Frozen Food Conversation

Kraig Naasz, president and CEO of the American Frozen Foods Institute, changes the frozen foods conversation with the Frozen Food Roundtable, a conglomerate of leading frozen food processors and retailers whose goal is to change the way consumers think and feel about frozen foods.


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Evolution Fresh: Enhancing the Premium Juice Market with HPP Technology

Evolution Fresh’s new Rancho Cucamonga, Calif., juicery employs HPP technology to help produce cold-pressed juices.

Posted: December 11, 2014

4/30/15 2:00 pm EDT

Best Practices for Executing Capital Projects

Best Practices for Executing Capital Projects, a Food Plant of the Future webinar presented by Hixson and co-sponsored by Food Engineering, will reveal helpful project management techniques and strategies Hixson has learned based on decades of experience in leading food and beverage projects to successful conclusions, how to establish appropriate stakeholder expectations, how to keep control of project quality, schedule and budget and what to do when challenges arise.

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2015 March

Refrigerated & Frozen Foods' March 2015 issue features the Top 150 Frozen Foods Processors report.

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2015 State of the Cold Food Industry

Refrigerated & Frozen Foods’ July 2015 issue covers the State of the Industry report. What trends and analysis would you like to see covered?
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