Articles by Carolyn Chapin

I don’t know where you were in 1990. I remember a little bit of my life and one day I vividly recall had me at a new desk in the Chicago suburbs.

Is Pinnacle Foods ready to win the food industry’s version of the Stanley Cup? Not yet. Even so, Refrigerated & Frozen Foods is proud to recognize the company for its dramatic, year-over-year improvements.

Norwegian Jake’s brings a light-hearted approach to refrigerated grab-and-go meals.

Your company spends time, money and other resources on package design. You ensure that accurate nutrition information, step-by-step preparation instructions and a strong brand identity all make it on to the front of your box, wrapper or bag.

It would be understandable if some companies viewed today’s economy as an excuse to shrink back and simply stay afloat. And it’s no surprise that others are trimming the fat everywhere.  But then there are the optimists; the companies that, for better or worse, committed to projects before the downturn, and plan to see them through.

The Chill Factor is a new R&FF blog. Watch this space for updates and additional blogs!

Do you know how many consumers would consider themselves fans of your brand? What percentage of these people uses the internet?

It’s not often that a new food product addresses every consumer interest. But To-Jo Mushroom’s 2008 launch of On-The-Spot-Gourmet comes pretty close.

As if being the nation’s largest turkey processing operation isn’t enough distinction, Butterball LLC’s Mount Olive, N.C., plant deserves attention for several other reasons.

The first step to solving a problem is admitting that one exists. Although this first step can be a challenge, Mark Sandridge chief executive officer of Sandridge Food Corp. talks openly about the obstacles his company has faced in recent years.