Rodolfo Haenni, VP of market & strategy development and Rafael Posada, director of sustainability at Tekni-Plex, a material sciences company and Meg Sutula, director of marketing at Clover Sonoma dairy, join From the Cold Corner to discuss the evolution of sustainable packaging and circularity.

From the Cold Corner sits down with Bob Yau, founder and chairman of BEK Foods, Boba Bam’s parent company, and Brian Khoddam, CEO of Boba Bam, the winner of our 2022 Best New Frozen Retail Products contest. Founded in 2020, the California-based company conducted its first retail test last July at Costco and sold out in less than a week. Since then, the company has sold over 2 million gallons of boba. The gluten-free, vegan and nut free brown sugar flavor Boba Bam packet goes from freezer to microwave to cup in about a minute, with all the taste and texture of boba shops, from the convenience of home.

In honor of June being National Diary Month, From the Cold Corner sits down with Sarah Healy, senior vice president of marketing for Cabot Cheese and Jenni Tilton-Flood, a Cabot dairy farmer whose farm cares for 3,400 cows every day. Founded in Cabot, Vermont, in 1919, it has grown to be owned by 800 farms throughout New England and New York. Today the yogurt, cottage cheese, sour cream and butter produced by Cabot farmers can be found in stores across the U.S. alongside its award-winning cheeses.

Ben Rubin, co-founder and CEO of SnoFox Sciences, a data science and analytics company and Dan Postlewaite, manager of sustainable development and senior project engineer at US Cold, join From the Cold Corner to discuss energy-saving and sustainability in cold facility construction. 

Allison Bodor, CEO of the American Frozen Food Institute (AFFI), Bryan Freeman, executive chairman of REAL Good Foods, and Lucy Durbin, first vice president of the National Food Facilities Group at CBRE, join From the Cold Corner to discuss current issues impacting the frozen foods industry and a look at what’s ahead in 2022.

Ayeshah Abuelhiga, CEO of Mason Dixie Foods, joins us to discuss her clean-label, ready-to-bake line of frozen biscuits and breakfast sandwiches. The daughter of two immigrants from countries with very big food cultures, Ayeshah turned a love of soul food into a booming biscuit business, recently raising over $6 million in a Series A funding round. Mason Dixie products can be found in over 8,000 locations nationwide, including Whole Foods, Target and Publix.

Led by CEO Theresa Motter, Van’s Kitchen is a certified women-owned and minority-owned egg roll manufacturer supplying over 10,000 supermarkets and convenience stores across the U.S., with $45 million in annual sales. The Dallas-based company weathered the COVID pandemic, signing over 10 new distributor, supermarket and grocery accounts for a 40% increase in sales year-over-year. Read the full story here.