Editor-in-Chief Michael Costa details how COVID-19 has helped cold storage become a hot business in 2020, and conversely how the pandemic has devastated the traditional model for foodservice distribution.

Editor-in-Chief Michael Costa sits down with Alison Bodor, president and CEO of the American Frozen Food Institute (AFFI) to discuss how frozen foods can play a key role in fighting global food waste.

Donna Garren, Ph.D., American Frozen Food Institute (AFFI) Executive Vice President for Science and Policy, provided comments to the U.S. Departments of Health & Human Services (HHS) and Agriculture (USDA) on the Scientific Report of the 2020 Dietary Guidelines Advisory Committee. This was the first opportunity to comment in person to the Departments since the 2020 DGAC submitted its final report in July.

A multi-segment view of how those working along the cold chain have been affected by COVID-19 so far in 2020. 

In this exclusive excerpt from Refrigerated & Frozen Foods’ From the Cold Corner podcast, Lowell Randel from the GCCA details how the cold chain pivoted to meet retail demands and protect workers during the crucial early days of COVID-19.

Editor-in-Chief Michael Costa details the cold chain's historic disruption and opportunities created by the COVID-19 pandemic.

Sweet Earth is adding to its frozen retail lineup of meatless, plant-based snacks and entrées this summer with a variety of new flavors, sizes, products and suggested retail pricing (SRP), including burritos, sausages, jerkies, bowls and deli slices.  

Our new editor-in-chief Michael Costa explains how the perception of frozen foods has changed over the years.

As we respond to the coronavirus disease (COVID-19) pandemic, it is vital that we communicate accurate information about our food system. I have some important information to share. 

Listeria monocytogenes (Lm) is ubiquitous in the environment and an ever-present threat in frozen food facilities, but food safety professionals who remain vigilant and understand where to focus food safety resources to control and prevent Lm in their facilities will ultimately triumph and keep food safe.