Featured Stories

State of the Industry: Costumed Crusaders

Dairy processors released a bevy of new yogurt, ice cream and cheese—all dressed up with intricate flavors, nutritionals and messages.

Moooove over dairy products of the past. From yogurt and ice cream to cheese and milk, some costumed crusaders are charging through the dairy aisles, bringing exotic flavors, better-for-you flavor profiles and the message that any time is dairy time.

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State of the Industry: Ready in a Flash

From rolls and baguettes to flatbread and pizza, the frozen bakery aisle rises to the challenge thanks to its ready-in-a-flash superpowers.

When the economy took a nosedive, consumers traded in retail frozen pizzas and their frozen baked counterparts for a sit-down meal at the local restaurant. Fast forward to today, and consumers are trading back their restaurant menus for a frozen pizza on the couch.

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State of the Industry: The Avengers

Today’s new snacks, appetizers and sides team up to provide unstoppable innovation.

Individually, appetizers such as egg rolls, side dishes such as French fries and snacks such as bite-sized meatballs are armored with the right ingredients and flavor profiles to take over the industry. But together, they pose as an even bigger threat, teaming up to take over the refrigerated and frozen food aisles.

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State of the Industry: Evolution of a Superhero

Refrigerated and frozen meat, poultry and seafood items transform into the extraordinary.

Like any good superhero, meat, poultry and seafood processors have evolved with the times, embracing consumer demand and flexing their powers to become bigger and bolder than ever.

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State of the Industry: Magnificent Meals

Today’s meals and entrées come in all shapes and sizes, yet share one thing in common—a vintage appeal.

Superheroes don different costumes and hold different powers. Whether it’s to counter crime or combat supervillians, they all possess a little something magnificent. But, at the end of the day, it’s not about being different—it’s about being exotic, purposeful and stellar.

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State of the Industry: Churning up the Competition

Today’s foodservice dairy items slice through in-store delis and serve up nicely on restaurant menus.

From cheese sold in the deli to self-serve frozen yogurt, the foodservice dairy category offers up a little something for everyone.

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State of the Industry: A Gang of Goodness

Bakers whip up whimsical treats and lower-carb bread options for restaurants, in-store bakeries and more.

For years, bread has been the ultimate go-to component of nearly every meal. Whether it’s a bread basket or a bun, bread is big.

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State of the Industry: Dominating the Plate

Today’s snacks, apps and side dishes dominate the plate thanks to on-trend flavors and creative uses.

Behind every delicious entrée is an even better-tasting side dish. Whether it’s exercising extraordinary taste or rescuing consumers from mundane menu options, refrigerated and frozen food processors know just what to develop that dominates the plate.

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State of the Industry: Foods that Fight Hunger

Today’s meat, poultry and seafood selections offer an array of flavor that fends off those pesky hunger pains.

When hunger pains strike, there’s no turning back. From there, it’s the constant nagging and throbbing of your insides saying, “Feed me, feed me.”

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State of the Industry: Masters of the Dinner Table

New meal and entrée selections spur a growth in foodservice.

For many foodservice brands, success is about mastering mealtime—providing operators an easy-to-prepare solution that restaurant goers crave. Today’s meal solutions include everything from grilled breakfast items and sandwich varieties that deliver both quality and flavor to Mexican foods bursting with better-for-you ingredients.

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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.

Read cover story here.
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.

Refrigerated and Frozen Foods Magazine


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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