Michael Costa
Michael Costa is the Editor-in-Chief of Refrigerated & Frozen Foods. Previously, he was Editorial Director of Hotel F&B magazine for 12 years, covering the business of food and beverage in lodging, including restaurants, bars, catering and more, for readers working in hotels, casinos and cruise ships. During his time at Hotel F&B, he guided the publication to six FOLIO: magazine Eddie awards. Before joining Hotel F&B in 2007, Michael attended culinary school at the Illinois Institute of Art while working in the kitchen and in F&B purchasing at the 1,218-room Sheraton Grand Chicago. Prior to that, he worked for six years in TV news as a reporter at network affiliates around the country. Michael is a journalism graduate of Columbia College in Chicago.
ARTICLES
Trends in Loading Dock Safety
The pandemic has added another reason to be cautious around one of the busiest areas in a cold storage facility.
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Cold Foods Companies with Renewable Roots
How two frozen food companies—one established, another new—incorporate sustainability into their brand DNA.
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The Future of Fish
How BlueNalu envisions cellular aquaculture impacting the planet as well as plates in the next few years.
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Top 150 Frozen Foods Processors Report 2021: Pandemic Push Shatters Sales Records
The frozen foods industry looks to capitalize on last year’s momentum with a continued focus on growing its customer base, while expanding category options for shoppers.
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R&D Strategies for Plant-Based Foods
How Nestle succeeds in this highly competitive cold foods category.
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Three Coasts of Cold Storage: Why Port Cold Storage is Expanding
How ports in Jacksonville, Mobile, and Oakland are increasing cold storage capabilities to meet demand for cold food imports and exports.
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Greenleaf Foods' Processing Plants for Plant-Based Products
Greenleaf Foods' strategy and execution for creating Lightlife and Field Roast items at its two production facilities.
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