Sandridge Food Corp. is no stranger to innovation. With consumers’ ever-changing taste and growing demand for freshness, forward thinking and technology are essential in the refrigerated foods industry.
High-pressure processing systems are becoming more and more on-trend. Find out what solutions are available, and how food processors can extend their products’ shelf life without a freezing method.
Typically, when a food manufacturer wants to extend the shelf life of a particular product, they’ll add a freezing component. Once frozen, the product is good to go for some time. But, what if freezing isn’t an option? Such is the case for refrigerated foods.
Hope Foods, the Louisville, Colo.-based producer of Hope Hummus, established a new business unit—Hope Fresh—to bring the shelf-life extension and food safety technology to the broader food processing community.
Fresherized Foods, the Fort Worth, Texas-based maker of Wholly Guacamole refrigerated guacamole, introduced a new peel-and-serve tray packaging, created in response to customer requests for a more easy-open packaging.
Avure Technologies Food Division will open a new site in Middletown, Ohio, designed for manufacturing, engineering, procurement and customer service operations.
The use of high-pressure pasteurization opens the doors for food processors to better manage raw materials, produce just-in-time products and formulate better-for-you recipes without skipping a beat.
American Pasteurization Co. (APC), a Milwaukee, Wis.-based leader in high-pressure pasteurization (HPP) technology for the food manufacturing industry, opened its new facility in Sacramento, Calif.
Officials with MegaMex Foods LLC, a joint venture between Hormel Foods Corporation and Herdez Del Fuerte, S.A. de C.V., said they completed a deal to buy 100 percent of Fresherized Foods.