Featured Stories

Plants of the Future

Refrigerated & Frozen Foods uncovers the latest trends and technologies in green construction for cold storage distribution and processing plants.

What if you knew the future of your company today? What if you learned the secret to saving money and becoming a more sustainable operation?

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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.

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.

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

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.

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.

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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Palletizing & Warehousing Equipment

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

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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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

Refrigerated and Frozen Foods Magazine


2015 January

Refrigerated & Frozen Foods' January 2015 issue features the 2015 Refrigerated Foods Processor of the Year—Evolution Fresh.

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