How Good Foods uses High Pressure Processing (HPP) on its products to trade out poor nutrition and artificial ingredients and extend the shelf life of its plant-based cheese dips from five to 10 weeks.

The latest in the technology taking lift trucks to new heights.

Cold storage sites are booming at the crossroads of the country.

Editor-in-Chief Kelley Rodriguez discusses the return of trade shows and what’s ahead in the May issue.

As cold foods processors continue to implement sustainability goals and initiatives into their business plans, going green means everything from what the food is made with to how it’s packaged for consumer consumption.

The future of cold storage is looking up.

They say everything’s bigger in Texas and the demand for cold storage is no different.

Research shows that new flavors and innovative product development over the last several years also created more dedicated frozen food consumers, which tend to purchase more products more often.

While frozen food sales didn’t post the double-digit gains seen during 2020, at the height of the COVID-19 pandemic, changing consumer tastes and perceptions look to shape the industry in 2022.

Last year saw sales of refrigerated foods drifting back closer to normal after a pandemic-fueled peak in 2020.