Featured Stories

State of the Industry: The Incredible Breakfast Aisle

Today’s retail breakfast options rip through freezer cases with a convenience factor like no other.

Despite the recession, the breakfast foods category experienced a 20% increase in sales from 2007-2011, rising from $10 to $12 billion, according to Chicago-based Mintel. The study also forecasts continued growth, with the category expected to grow nearly 26% by 2017.

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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: 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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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 May

Refrigerated & Frozen Foods' May 2015 issue features The Schwan Food Co. as the Sustainable Processor of the Year.

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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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