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Refrigerated & Frozen Foods’ annual State of the Industry report is the refrigerated and frozen food industry’s most extensive annual report, covering everything from trends and analysis to product performance and packaging initiatives.

From cold-pressed juices to probiotic-rich shakes, today’s beverage options provide a plethora of better-for-you choices.

Gone are the days of the traditional hummus. Today’s dips and spreads boast a plethora of bold flavor profiles and organic options.

For food and beverage manufacturers, cutting costs and maximizing processes just makes sense.

Breakfast remains to be the most important meal of the day. Here’s why.

A recent study reveals that the nutritional value of frozen fruits and vegetables are generally equal to—and in some cases better than—their fresh counterparts.

From yogurt infused with coffee to ice cream made with chef-crafted flavorings, this year’s introduction of new dairy products showcase innovation at its finest.

From frozen to refrigerated place-and-bake dough, innovation continues to spur growth within the retail baked goods category.

Whether it’s sustainable, spicy or just plain good for you, today’s meat, poultry and seafood items bring a little something extra to the table.

Despite the chilling stats, driver fatigue is a condition that can be managed and curtailed to a point where drivers can identify the signs of fatigue, pull over and avoid the risk of collision.