New Podcast: Refrigerated Foods Association Marks 45 Years

Founded in 1980, the Refrigerated Foods Association is celebrating 45 years as the coolest association on earth.

RFA members include manufacturers and suppliers of wet salads, refrigerated entrees and side dishes, dips, desserts, soups, and more – as well as companies engaged in related businesses.

Originally known as the Salad Manufacturers Association (SMA), the organization has grown from a dozen salad makers to over 150 refrigerated foods companies.

In 1992, the group changed its name to Refrigerated Foods Association to better reflect changing product lines.

The conference was held at the JW Marriott Bonnet Creek Resort & Spa in Orlando, Florida on February 16-19. In addition to the timely presentations on food safety, packaging, consumer trends, technology and more, the conference also included outstanding networking opportunities and social events, including a service project that provided blankets for hospitalized children facing cancer. The annual golf tournament, exhibit reception and one-on-one CEO Sessions rounded out the event, which was capped off with an ‘80s-themed closing banquet to mark the association’s 45^th anniversary. Learn more about RFA elections here.

From the Cold Corner sat down with 2025 RFA president, Mark Rosenfield is a 20+ year veteran of Reser’s Fine Foods, a leading provider of deli salads, sides and prepared foods for both retail and foodservice; William Bigelow, vice president of RFA and COO at Blount Fine Foods, a soup and sauce manufacturer with both retail and private label offerings; and Meg Levin, executive director of the RFA.

Refrigerated Foods Association Marks 45 Years

The Refrigerated Foods Association is celebrating 45 years as the coolest association on earth.

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Kelley Rodriguez is the Editor-in-Chief of Refrigerated & Frozen Foods. An award-winning journalist, she has over 15 years’ experience in writing, editing and content curation, with roles in print, television, radio and digital formats. Kelley holds a journalism degree from Otterbein University and an MLIS from Kent State University, both in Ohio.