Foodservice distributors are responsible for bringing product from Point A to Point B in the safest, quickest and most energy efficient manner possible, all while maintaining product temperature and integrity.
Editor-in-chief Marina Mayer dotes on industry superstars for their above-and-beyond efforts in producing food and beverage in a more sustainable manner.
Whether it’s through recyclable packaging, carbon footprint reduction, equipment that promotes operator safety or creating a pleasant work/life balance, the food and beverage industry is as much about corporate responsibility as it is about manufacturing foods and beverages.
With a new look and feel, Refrigerated & Frozen Foods' dynamic redesign creates a robust and compelling environment to pull readers deeper into our content, complete with new fonts, a new color scheme and a more modern, reader-friendly layout.
These “unconventional” acquisitions created a shock-and-awe effect through the industry by placing processors in other parts of the retail space, expanding their logistics network and indefinitely changing the future of the cold food and beverage industry.
Looking into the New Year however doesn’t present anything new—just more of the same, but bigger, better, smarter, more flexible, more functional and more sustainable.
Here’s a rundown of some exciting editorial and advertising opportunities available at Refrigerated & Frozen Foods, online, in print and in our e-newsletter, What’s Hot in Cold.
While more and more Americans are shopping online in lieu of going to stores, this trend has not yet hit the retail grocery industry in a significant way.
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Today’s F&B industry faces demands, challenges and trends that are changing at lightspeed.
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