Articles by Marina Mayer

Gone are the days of operators manually monitoring lines, adjusting and re-adjusting switches and scribbling results in a notebook. That’s because today’s operators can monitor energy usage, food safety measures and line efficiency across multiple plants or locations with a press of a button.

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.

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.

Rail and intermodal is a key ingredient to nearly any transportation strategy. Figuring out how to get bulk product from Point A to Point B safely, efficiently and cost effectively takes time, technology and due diligence.

It used to be that the majority of Americans had their milk delivered straight to their front doors. Every day, the milkman would place bottles of milk in a “milk chute” that had a small cabinet with a door on the outside.

What if you knew the future of your company today? What if you learned the secret to saving money and becoming a more sustainable operation?

Whether it’s upgrading, renovating and replacing existing buildings, or building new from the ground up, the refrigerated and frozen food industry continues to experience an increase in demand for automation, sustainability and sanitation.

Experts say that energy-efficient doors and curtains can pretty much pay for themselves in just a few years. With the energy reductions, cost savings and improved worker safety, today’s offerings feature nothing short of putting money back into the bottom line.

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.