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Home » Authors » Michael Costa
Michael Costa

Michael Costa

Michael Costa is former Editor-in-Chief of Refrigerated & Frozen Foods and FOOD ENGINEERING. 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

ARTICLES

Pallet Innovation

What’s Pushing Pallet Innovation

How a rapidly changing cold chain is shaping the function and features of today’s pallet’s.
Michael Costa
Michael Costa
November 23, 2021

The need for speed has never been greater along the cold chain, as last-mile demands dictated by the continued rise of e-commerce has added to an already breakneck pace spurred by record sales and increased traffic for cold foods over the past 18 months.  Somewhere amid the rush to build new distribution hubs and cold storage spaces is the ubiquitous and often overlooked pallet. Without it, few of the products expedited to market would reach their destinations on time.


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Saxum speculative freezer facility

Site Strategies Before Building Cold Facilities

Expert advice to navigate the thriving industrial real estate market for potential property fits.
Michael Costa
Michael Costa
November 19, 2021

Tips and strategies for industrial site identification prior to building cold facilities, particularly since greenfield sites are in high demand today.


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Reconizing Growth

Michael Costa
Michael Costa
November 19, 2021

This is my last magazine as editor-in-chief of Refrigerated & Frozen Foods, since I am moving over to R&FF’s parent publication, FOOD ENGINEERING. I have truly enjoyed my time at R&FF reporting on all aspects the cold chain, while being fortunate enough to cover the industry during its unprecedented transformation that continues today.


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frozen pasta products

2021 Frozen Foods Processor of the Year: Louisa Foods

Longtime St. Louis brand aims beyond the Midwest through expanded distribution of its frozen pasta products.
Michael Costa
Michael Costa
November 12, 2021

St. Louis-based Louisa Foods—our 2021 Frozen Foods Processor of the Year—can trace its roots back almost 60 years, not to a food processing plant, but a single family-owned restaurant in the Gateway City.


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Huevos-Rancheros-900.jpg

Cold Retail Products: Meals & Entrées

Michael Costa
Michael Costa
October 12, 2021

Check out the latest meals and entrées in grocery freezercases today.


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Cold Technology Showcase: X-Ray, Metal Detection & Vision Inspection Equipment

Michael Costa
Michael Costa
October 7, 2021

See what's new in x-ray, metal detection and vision inspection equipment for cold foods processors.


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Baker-Bot-Decorating-Station-header.jpg

New Equipment for Cold Foods Production

Michael Costa
Michael Costa
October 5, 2021

New machines to help cold foods processors increase efficiency and productivity.


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Best New Refrigerated Foods Contest 2021

Winners Announced for 2021 Best New Refrigerated Retail Products Contest

Michael Costa
Michael Costa
September 22, 2021

Congratulations to the top-five winners in our 2021 Best New Refrigerated Retail Products Contest! These five companies pulled away from the other 25 nominated foods in online voting from August 3 to September 3, and will be honored with individual Q&As in our December magazine.


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Doughp-3-global-group-1170.jpg

Doughp's DTC Rise

Doughp Founder & CEO Kelsey Moreira shares tips for a profitable direct-to-consumer shipping strategy.
Michael Costa
Michael Costa
September 21, 2021

Fans of Shark Tank may recognize Kelsey Moreira from her 2019 appearance on the show to gain backing for her edible cookie dough company, Doughp. Even though she didn’t get a deal, Doughp is doing just fine without it. The brand’s direct-to-consumer (DTC) model has been a hit with consumers.


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ReyesAlsipIL-210513-DS-28-0912-1170.jpg

Current Trends in Cold Facility Construction

Catalysts and concerns affecting design-build business for Q4 of 2021.
Michael Costa
Michael Costa
September 17, 2021

The facilities that produce, package, store, and distribute cold foods were truly essential in helping the supply chain satisfy record demand for those products during 2020, while the paradigm shift created by pandemic shopping habits—particularly e-commerce—is still being felt today. As a result, many design-build firms are busier than ever, as the need for cold storage space, plant expansions, facility renovations, fulfillment centers and distribution hubs has only increased.


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View All Articles by Michael Costa
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Events

January 30, 2024

2024 IPPE

The International Production & Processing Expo is the world's largest annual poultry and egg, meat and animal food industry event of its kind. A wide range of domestic and international decision-makers attend this annual event to find solutions for their business, network with industry colleagues and learn about the latest technological developments and issues facing the industry.

February 23, 2024

AFFI-CON 2024

AFFI-CON is the premier business event for frozen food and beverage makers, industry suppliers and logistical partners. It brings together over 500 companies and 1,500+ attendees in a single location, allowing them to meet one-on-one to discuss current and future business opportunities. The focus of this event is networking and getting business done. The average attendee will have 40+ private business meetings that will lay the foundation for their year. If you operate in the frozen food supply chain, AFFI-CON is business imperative!

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