Featured Stories

What’s New at PACK EXPO Las Vegas 2013

PACK EXPO Las Vegas 2013 will be this year’s most comprehensive processing and packaging event in North America, with more than 1,600 exhibitors and over 26,000 attendees.
By Kate Achelpohl
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PACK EXPO Las Vegas 2013, Sept. 23-25 in Las Vegas Convention Center, will be this year’s most comprehensive processing and packaging event in North America, with more than 1,600 exhibitors and over 26,000 attendees, making it the largest PACK EXPO show since the event first opened in 1995.


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Cold Storage Construction Trends: What’s Old is New Again

Rather than build anew, companies are upgrading, renovating and replacing existing buildings with new equipment and technology to keep up with today’s ever-changing industry demands.
By Marina Mayer
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Whether it’s upgrading, renovating and replacing existing buildings, or building new from the ground up, the refrigerated and frozen food industry continues to experience an increase in demand for automation, sustainability and sanitation.


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Snacks, Sides, Appetizers, Fruit & Vegetables

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Mr. Dee’s Inc., Libertyville, Ill., launched Dee Amoré Simply Baked, never-fried French fries with less than 1 gram of fat per serving. Made from 100% Pacific Northwest Russet potatoes, these crinkle cut fries are baked to perfection with nothing but a sprinkle of sea salt—and never fried in the process. 


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Energy-Efficient Doors That Pay for Themselves

Today’s energy-efficient doors and curtains feature speed, control and sustainability.
By Marina Mayer
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Experts say that energy-efficient doors and curtains can pretty much pay for themselves in just a few years. With the energy reductions, cost savings and improved worker safety, today’s offerings feature nothing short of putting money back into the bottom line.


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Enforcing Food Safety, One HPP System at a Time

High-pressure processing systems are becoming more and more on-trend. Find out what solutions are available, and how food processors can extend their products’ shelf life without a freezing method.
By Marina Mayer
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Typically, when a food manufacturer wants to extend the shelf life of a particular product, they’ll add a freezing component. Once frozen, the product is good to go for some time. But, what if freezing isn’t an option? Such is the case for refrigerated foods.


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X-Ray & Metal Detection Systems

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The Thermo Fisher APEX HD washdown metal detector is designed to withstand extreme temperature cycling, up to 150°F, several times a day.


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Palletizing & Warehousing Equipment

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Combi’s new line of sanitary case sealers include semi-automatic and automatic top and bottom case sealers. Models TBS-100SA and TBS-100FC sanitary top and bottom case sealers are designed with stainless-steel materials and constructed to meet the demands of sanitary design, including accessibility and easy-to-clean components.


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Three Basic Steps to Building a Resilient Supply Chain

By Richard Sharpe
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The realities of supply chain disruptions have become top of mind for executives in every industry. Sub-standard and unsafe working conditions, product shortages due to extreme weather-related events and the discovery of counterfeit or contaminated components are examples where companies have encountered risks that ultimately affect their ability to serve their customers. The food industry is no different.


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How Insulation Plays a Role in Improving Your Supply Chain

By Robert Mendenhall
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The supply chain for perishable products can be complex and expensive. How does insulation play a role, and is it being overlooked as part of improving the supply chain?


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State of the Industry: Captivating the Culinary Adventurist

Introduction to Foodservice
By Sharon Olson
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Chefs and restaurateurs are culinary curators of our time, collecting recipe ideas and ingredients to create menu items that entice their patrons with the temptation of culinary adventure. There is a lot more happening in restaurants than convenient, quick-service to fuel a busy lifestyle.


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OSI, 2014 Refrigerated Foods Processor of the Year

Find out how this global food provider secured a new supply chain global trading platform, opened a new culinary innovation center and continues to keep food safety top of mind.

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Read plant story here.

7/31/14 12:00 pm EDT

Engaging the Manufacturing Workforce to Drive Business Improvement

AIOE’s Workforce Development Solutions Group will soon release its work product, “The Engagement Framework”. This is a robust resource tool that both CPGs and suppliers should find useful in their organizations. Attendees will learn of the key attributes of Engagement, and cases and lessons learned on how to apply these guiding lessons within your company. The value proposition is fundamental to business success in our industry: business performance, competitive globally, recruitment and retention.

Processors On The Rise...

What aspects of an up-and-coming company are most important for it to become successful in the cold food marketplace?
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Refrigerated and Frozen Foods Magazine

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2014 September

Refrigerated & Frozen Foods' September 2014 issue features the six Processors to Watch in 2015 and the Cold Storage Construction Guide.

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The Refrigerated and Frozen Food Store

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Cold Packaging Materials Guide

A guide to cold packaging containers and materials.

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