Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa discusses frozen foods' record retail sales and foodservice challenges due to COVID-19 with Alison Bodor, president and CEO of the American Frozen Food Institute (AFFI). They also talk about AFFI’s efforts to protect workers along the cold chain during the crisis, changes in packaging to allow increased inventory and easier supply chain movement, and efforts to retain new frozen food customers after the pandemic.

Godshall's starts with premium cuts of Angus Steak seasoned with traditional steakhouse spices and slowly smoke using real wood. Their Uncured Beef Bacon made with Angus Steak delivers on great taste and versatility. It cooks just like pork bacon, but with 50% less fat and has just 40 calories per serving. On this episode of From the Cold Corner, we're joined by Francis Yupangco, executive director of marketing, to discuss the brand's new products, rebranding, a facility expansion and more. Read more about their story here and listen to the podcast by clicking the button below.

With Thanksgiving and the holiday season quickly approaching, we’re talkin’ turkey. Known as the leader in Thanksgiving turkeys, Butterball recently released its 2022 Thanksgiving Outlook report. Kyle Lock, vice president of Marketing for Butterball, joins us to some consumer insights and turkey tips.

If you’ve ever made meatballs for a football tailgate or enjoyed chicken wings at a restaurant, chances are good you have eaten a West Liberty Foods product – our 2022 Frozen Foods Processor of the Year. West Liberty Foods produces grilled, baked, enrobed, chopped/formed, steam-cooked and convection items, such as grilled chicken strips and patties, meatballs, breakfast sausage and fully-cooked chicken wings. The company also produces sliced and whole muscle proteins and sous vide products for foodservice. Founded in 1996, when 47 farmers formed the Iowa Turkey Growers Co-Operative to purchase a turkey processing plant in West Liberty, Iowa, from Kraft Foods, the company has grown to over 2,000 employees across four facilities in three states, with a fifth location planned for construction in 2023. To discuss all that and more, on this episode of From the Cold Corner, we’re joined by Brandon Achen, CEO, and Michele Boney, director of sustainability.

On this episode, we’re joined by Dr. Vinicio Serment, U.S. Applications and Food Processing Specialist at Hiperbaric, a designer and manufacturer of HPP machinery, and Gianni Holzen, Commercial Sales Director at Fresh-Lock, a packaging company specializing in flexible and re-closeable technology, to examine the latest in high pressure processing – or HPP – and packaging for refrigerated and frozen foods.

The Food and Agriculture Organization of the United Nations predicts meat consumption will increase by over 70% by 2050, meaning the world must find another source to feed a growing population. Investors in cell-based protein companies include names like Bill Gates and companies including Tyson and Cargill and other countries, including Singapore, India and Japan have invested in research and regulatory framework. For a look at where the industry stands today and what’s next for cell-based protein, on this episode of From the Cold Corner, I’m joined by Tony Moses, PhD., Director of Product Innovation at CRB.

Just in time for back to school – you may now be able to find a popular school lunch treat in the freezer aisle at your grocery store. Mixmi frozen yogurt has been sold in elementary, middle and high schools across the U.S. since 2012 and late last year, the company began retail distribution, with 4-packs of Mixmi froyo now available in over 1,400 locations in 30 states. Mixmi co-founders and co-owners, Kristin and Chris Harlander, and their son, Axl Harlander, join From the Cold Corner to discuss the company’s growth.