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.

With a focus on finding creative freezing & chilling solutions, Tony provides Commercial Cryogenic Technology support to Air Products’ food customers in the Northeastern US Region. In addition to coordinating equipment installations and updates, Tony collaborates with food manufacturers to understand their operation and identify opportunities to improve process safety and efficiency and reduce cost to grow their business.

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Louis Armstrong, Founder and CEO of Killer Creamery, sits down with R&FF's Layan Dahhan to talk about the origins of his healthy, sugar-free ice cream company. They discuss the difficulties of transporting frozen products, the growth of the business since its start back in 2016 and the recent addition of a frozen novelty, Killer Sammies, to their lineup of ice cream pints.

Ryan Hanan, COO for Hanan Products, joins R&FF’s Layan Dahhan to talk about the family-owned company’s evolution—this is Hanan’s 75th year in business—into an industry leader in whipped toppings, icings and fillings for the wholesale/retail bakery industry, including well-known brands like Tasty Whip and Whip Deelite. The company is also known for its kosher and vegan products today, and has expanded and upgraded its production facilities—including the addition of automation and sustainable initiatives—to help meet demand for Hanan’s products.

Milk Cult's Co-Founder and Co-Owner Ed Cornell sits down with R&FF's Layan Dahhan to talk about the origins and inspiration behind his hand-crafted, chef-inspired frozen novelty company, Milk Cult. What started in 2013 as a motorcycle version of a food truck in Washington D.C., has grown into a popular brand with grocery distribution and a devoted following throughout the Northeast and Mid-Atlantic. They also discuss the challenges and decisions a startup company faces when expanding production to meet rapidly growing demand, and much more.

Caulipower’s Founder & CEO, Gail Becker, joins Editor-in-Chief Michael Costa to discuss the company’s recent packaging redesign, the R&D process for bringing Caulipower products to market, how the company is faring with current supply chain issues, Caulipower’s community outreach as part of its sustainability strategy, and what really constitutes “better-for-you” cold foods in stores today. 

Editor-in-Chief Michael Costa sits down with Peter Bartzis and Liz Vanderhoef from Devanco Foods—which placed first in our 2021 Best New Frozen Retail Products Contest—to discuss the company’s winning No-MSG Chicken Gyros Kits, as well as their overall retail sales growth (150% year-over-year), sustainability goals, new product launches, family focused company culture, and distribution strategies for e-commerce and foodservice, which is rapidly ramping up as pandemic restrictions are lifted.