Kelley Rodriguez

After a year of union walkouts and protests by truckers opposed to California labor law AB5, the Port of Oakland expects cargo volumes to rise this year and is focused on preparing for the next generation.

A joint study from McKinsey and NielsenIQ released in February found that consumers care about buying environmentally and ethically sustainable products and are willing to back it up with their wallets.

Earlier this spring I was thrilled to attend the Refrigerated Foods Association’s (RFA) 42nd annual conference and expo in Kiawah Island, South Carolina. The conference included outstanding networking opportunities and social events, a service project, and a chance to hear from some of the best and brightest in cold foods. It was another great reminder of the industry’s dedication to feeding the world in a safe and sustainable manner.

EverCase aims to “disrupt freezing” – particularly in the commercial and retail spaces – providing extra shelf life in an effort to cut food waste and boost bottom lines, allowing companies “backend relief” on shrinkage, spoilage and transportation time. 

With the U.S. Food and Drug Administration granting approval to a cell-based – or cultivated – meat product, new foods are expected to hit store shelves soon.

With importance as a trading center dating back to French colonists and Native Americans and Alabama’s place as one of the largest poultry producing states in the U.S., the Port of Mobile is poised for expansion in 2023.

Consumers continue to turn to frozen foods for convenience, nutrition and value.

In this issue, we take a look at the top 150 frozen food processors and the top 25 refrigerated foods processors. Convenience, value and meeting changing tastes continues to drive product innovation and sales of frozen and refrigerated foods.

A recent survey of 1,000 U.S. adults on their attitudes toward vegan-focused found that more Americans are interested in adding plant-based foods to their diets but often struggle to do so.

Pound of Ground Crumbles frozen uncooked ground beef is an innovative solution to the age-old question, “What’s for dinner?” Created by Heidi Meyer and her husband, Jeff, the 100% natural ground beef cooks from frozen in under 10 minutes with no thawing necessary.