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For many seafood processors, pumping out a host of seafood fare can be a bit rudimentary. Frozen seafood comes in; frozen seafood ships out. But, for companies like High Liner Foods, all it takes is a bit of seasonings, sauces and different shapes to transform an ordinary product into something extraordinary.

It used to be that seafood was only eaten in a sit-down restaurant, on the weekends, for special occasions.

Kraig Naasz, president and CEO of the American Frozen Foods Institute, changes the frozen foods conversation with the Frozen Food Roundtable, a conglomerate of leading frozen food processors and retailers whose goal is to change the way consumers think and feel about frozen foods.

Refrigerated & Frozen Foods talks with five processors to learn more about new product launches, plant expansions, packaging enhancements and what’s on the horizon for 2014.

 Gourmet Frozen Cookies, Inc., Los Angeles, introduced homestyle frozen cookie dough under its Jen & Joe’s line.  

As you read this column, the federal government has ended its nearly 3-week partial shutdown and the business of governing has resumed in our nation’s capital. No doubt the resumption of suspended services is a welcome development for frozen food makers, who I know were frustrated by the impact.

Anchor Packaging’s new 16-ounce polypropylene containers and lids are designed to maximize performance and minimize cost.

Polypack’s new intermittent motion tray loader-former runs at speeds up to 20 trays per minute.

Heat and Control’s new FastBack FDX Force Displacement drives are said to be 40% smaller than comparable inertia drive horizontal motion conveyors and convey up to 2,500 pounds, making it ideal for transfer runs up to 100 feet long and product accumulation up to 300 cubic feet.

Refrigerated & Frozen Foods talks exclusively with Bob Fitzsimmons, chief executive officer of Food Authority, about nighttime deliveries and the countless advantages they offer the foodservice industry.