Articles by Marina Mayer

Ready Pac Foods Sets New Standards for Sustainable Salad Packaging

By Marina Mayer
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When it comes to bagged salad, it’s usually a one-size-fits-all approach. However, for Ready Pac Foods, Inc., it’s all about diversity, functionality and sustainability.


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Jane’s Dough Foods Sets the Stage for Gluten-Free Pizza Trends

By Marina Mayer
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From small-town pizzera to world-class recognition, Jane's Dough Foods reigns as MVP of the gluten-free pizza segment.


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How Blount Fine Foods Produces More than Just Soup

By Marina Mayer
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In 2011, Blount Fine Foods received Refrigerated & Frozen Foods’ Refrigerated Foods Processor of the Year award. Find out why the refrigerated foods processor is back on the cover.


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Dannon Reformulates Dairy Lines to Make for Healthier America

By Marina Mayer
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Dannon keeps health top of mind with a goal to further improve the nutrition profile of its yogurt products.


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Butterball Creates Turketarian Movement

By Marina Mayer
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Butterball, the creator of the Turketarian movement, also raises the bar for how to operate facilities in the most environmentally friendly way possible.


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Blake’s All Natural Foods Reinvents the Natural Frozen Foods Category

By Marina Mayer
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Blake's All Natural Foods reinvents the frozen foods aisles with frozen meals that are made from scratch in small batches by real people (not machines), using only “kitchen” ingredients (not laboratory fillers).


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How to Build Today for Tomorrow’s Demands

By Marina Mayer
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Learn how today’s design-build firms prepare for ever-changing regulatory changes, increased Greenfield construction and Mother Nature’s natural disasters.
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How HPP Offers that Added Layer of Food Safety

By Marina Mayer
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High-pressure processing offers a wealth of benefits to the cold food industry. Here, suppliers offer insight as to how cutting-edge equipment extends shelf life, while processors outline the advantages of adopting HPP technology.


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Dairy Processors Bring Bold Offerings to Restaurant Kitchens

By Marina Mayer
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As household food budgets continue to increase, restaurants and fast food establishments are turning to big, bold flavorings to spice up their menus.


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Save Some Room for Dessert

By Marina Mayer
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Gone are the days of the simple scoop of ice cream. Today’s dessert menus are fit for a queen.


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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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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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