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Refrigerated & Frozen Foods' January 2013 edition includes the 2013 Refrigerated Processor of the Year and details about what and who you will find at IPPE 2013, among other articles. Check it out today!
ASK Foods started as a love affair.
Whatever the customer wants, the customer gets. Sounds too easy, right? But, for the folks at ASK Foods, Inc., being quick and flexible is simply part of the job.
Capable of crafting fresh and frozen pies at a rate of 120-250 per minute, Graybill pie-making machines roll, cut and shape dough, add filling and finish pies with a decorative dough top crust and traditional, home-style crimping.
IPPE 2013 sets the record with more than 1,150 exhibitors and 430,000 square feet.
Dunbar Systems developed the Auto Bake Serpentine “Super Flow” oven, a direct gas-fired oven.
The Heat and Control twin drum spiral oven has a separate cylindrical enclosure for each drum; air speed and steam heat, dry heat or any combination of both are independently controlled in each enclosure.
Offering heating and cooling in one unit, Benko Sahara batch ovens can also be designed to comply with National Fire Protection Association 86 safety standards for Class A ovens that heat flammable materials.
Available in sizes from 0.5 to 1,000-plus gallons, GPE steam jacket kettles can be custom built for any application.
Engineered to temper frozen meat blocks to a precise temperature for slicing, grinding, forming and other operations, PSC’s TMW microwave tempering systems maintain a temperature variation within the block of less than +/-2°F exiting the system.
The Flexicon mobile bulk bag filling system features an integral metal detector/separator that detects metal in the free-fall stream of material entering the filler and ejects it through a chute that discharges into a removable drum at the rear of the unit.
Suitable for affixing to packages, cases or pallets, the TempTRIP one-touch, UHF radio identification temperature tag has a tactile button that is pressed to start and/or mark temperature data at multiple points throughout a product’s cold chain journey.
Used for ridged glass or plastic containers, the Hinds-Bock 4P-64 container filling system features large port openings, a stainless-steel conveyor and a variety of spouts for running products with high concentrations of large particulates such as soups, antipasto or fruit fillings.
Verallia 4- and 6-ounce single-serve yogurt glass jars enable the utilization of traditional foil heat seal lids and induction heat sealing equipment to meet current FDA requirements for proper packaging closure.
Designed for shipping cheese, pies, cakes, smoked meats, seafood and other temperature-sensitive products, ThermoPod ThermoKeeper insulated box liners provide thermal and cushioning protection for extended timeframe shipping.
Hinds-Bock dual piston 2P-64 filler/depositors have large port openings to allow the filling of chunky ingredients without crushing.
Suitable for a variety of filling and portioning applications, Vemag depositors handle products from stiff doughs to viscous sauces and spreads.
The OYSTAR OF-4 fill and seal machine processes up to 200 cups per minute
Engineered for random and targeted depositing, the Unifiller ispot depositor draws and portions smooth, flowable products directly from a bowl or pail and deposits directly into tins or pans or onto other products.
The Haver ADAMS 12 system fills up to 33 bags per minute.
Franklin Foods, Delray Beach, Fla., launched Greek Cream Cheese, a combination of premium cream cheese, Greek yogurt and farm fresh milk and cream.
Gone are the days of the Edison lightbulb. Today’s cold food plants are aglow with some cutting-edge, cost-efficient lighting systems.
Refrigerated & Frozen Foods talks with Jeff Blouch, distribution manager for ASK Foods, Inc. Find out how his team turns over every rock to continue rolling out fresh product just-in-time.
Picture the quality of your food products as a boat floating in the sea. On a perfect day, the sea would be completely calm and still, making predictions about the general safety and shelf life of these products relatively easy.
Marketers in the Savory Snacks market face a major challenge. Understanding market size and segmentation is valuable, but the keys to effective targeting is knowing just how valuable specific consumer groups are, and being able to quantify the impact of consumer trends.This report solves these problems by providing integrated survey-based data on consumer trends, consumer groups and market data which show exactly the size of consumer groups, how much of the savory snacks market they account for and which consumer trends drive their behavior.
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Refrigerated & Frozen Foods offers a Cold Packaging Materials Guide, as well as a Cold Storage Warehouse Guide, the most comprehensive listing of cold storage warehouses.