COLD CORNER - EDITOR'S LETTER
New Beginnings
Kelley Rodriguez is the Editor-in-Chief of Refrigerated & Frozen Foods.
Spring is all about fresh starts – the change of seasons, the newness of possibilities and, in 2022, a reignited appreciation for trade shows, conventions and the opportunity to connect in person.
As editor of R&FF, I attended two conventions this spring. In April, the 2022 Cheese Expo was held in Milwaukee, where over 4,000 cheese industry suppliers, producers and more gathered to share insights on the latest in cheese making.
And in March, the manufacturing and supply chain community came together for a record-setting MODEX event. Produced by the nonprofit trade association MHI and held in Atlanta, the convention drew 20% more visitors than the last pre-pandemic MODEX show in 2018.
After two years, it was evident that attendees at both shows were energized by seeing familiar faces and by finally meeting in person with those they had seen only through a Zoom screen.
Just as important as sustaining business relationships is sustaining the way in which business is done. The R&FF May cover story focuses on sustainability and how all aspects of the cold chain – from production to packaging and everything in between – are helping ensure a greener future.
Also included in this issue is the latest Cold C-Suite Q&A, featuring Rosa Dixon, co-founder and CEO of Raised Gluten Free. The 10-year-old company co-founded by two moms struggling to find comfort foods that could meet their family’s allergy and dietary needs experienced a 40% growth in sales last year.
The May issue also explores the latest in lift truck technology, trends in cold foods processing plants and a look at how one company uses plant-based ingredients and High Pressure Processing (HPP) to make its alt protein queso dips. We also take a look at Indianapolis and why the Hoosier state capital is a hot city for cold storage.
As always, thanks for reading. Here’s to a green spring!
