Articles by Carolyn Chapin

There’s transparency. And then there’s Murray’s Chickens’ transparency.

There are few things consumers cannot find out about this South Fallsburg, N.Y., poultry processor and its chicken and turkey products.

First impressions sometimes can be a little misleading.

In the case of Good Wives, a nearly 30-year-old frozen hors d’oeuvres company in Lynn, Mass., the company’s name has nothing to do with submissive types serving their husbands. 

Supply and demand - it’s the most fundamental of all economic principles.

But what if a company finds a demand with no supply? Well, if the company is anything like New York’s Really Cool Foods (RCF), it answers the demand itself.

Industry experts say Mediterranean cuisine is popping up more frequently in refrigerated and frozen entrees, snacks and appetizers as well as on foodservice menus nationwide.

It’s no secret among friends and family that I don’t really cook. And although marriage usually leads to a modest rise of time spent in the kitchen, it’s had the opposite effect in my household.

You could say that the last five years have been a whirlwind for Rosina Food Products, Buffalo, N.Y. Actually, you don’t have to; Chief Operating Officer Roger Palczewski will say it for you.

It’s no accident that frozen Italian pasta and entrée processor Michael Angelo’s Inc. started out as a pizza parlor.

“Talent, innovation and execution are at the core of Monterey Gourmet Foods,” says Eric Eddings, chief executive officer of Monterey Gourmet Foods Inc., Salinas, Calif.

When you visit Rosina Food Products in Buffalo, N.Y., it is almost a certainty you will be well fed.

There’s no denying that the U.S. Italian foods market felt the pinch of the “low-carb” diet in the early part of this decade. But like other fads before it, the anti-carbohydrate attitude tapered off and Italian foods are making a comeback.