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Home » Multimedia » Podcasts » From the Cold Corner

From the Cold Corner

From the Cold Corner Podcast
Welcome to Refrigerated & Frozen Foods' From the Cold Corner podcast, where you can listen to and stay up to date on cutting-edge interviews with some of the industry's top experts. What's the latest trends? What's new in packaging? How do these trends impact tomorrow's supply chains?

Subscribe today to stay informed on:

*New Trends & Technologies in Packaging*
*Food Safety*
*Energy Management*
*Supply Chain & Logistics*

 

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Nestle's Strategies for Developing Plant-Based Refrigerated and Frozen Foods

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Duration: 16:00
11-30-2020

Refrigerated & Frozen Foods Editor-in-Chief Michael Costa checks in Ryan Riddle, Senior R&D Specialist for Plant-Based Meal Solutions at Nestlé, about the company's Sweet Earth brand, which helped Nestlé grow its plant-based sales by nearly 40% this year. They also discuss why frozen and refrigerated plant-based foods are so popular today, which consumer markets are key targets for plant-based foods, how Nestlé incorporates its plant-based products into the brand’s freezer-aisle favorites like DiGiorno Pizza and Stouffer’s, plus much more.

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4 real-world examples of adaptability that let food distributors increase their market share during COVID-19

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Duration: 19:00
11-11-2020

The disruption caused by COVID-19 forced nearly every food distributor to rethink their supply chain. Derek Curtis of Körber examines four recent examples of how their clients adapted to the changes better than their competitors, and grew their market share as a result.

Sponsored by:

JLS
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How CEBA Brings the Cold Storage Construction Community Together to Maximize Business Opportunities

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Duration: 16:00
09-28-2020

Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa talks with Vincent Free, chairman of the Controlled Environment Building Association (CEBA) about how the organization helps bring together suppliers, sub-contractors, builders and more, to move the thermal envelope industry forward through education and networking. They also detail how trends in e-commerce and last-mile delivery are fueling a cold storage construction boom.

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Innovations in sanitary, high-speed carton loading: JLS Peregrine™

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Duration: 23:00
08-04-2020

Hear from JLS President/CEO Craig Souser about the latest pick and place innovations in the refrigerated/ frozen foods industries and how the new JLS Peregrine™   is sure to change the game of sanitary carton loading.

Sponsored by:

JLS
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Sysco's Strategies to Help Foodservice Pivot and Survive the COVID-19 Pandemic

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Duration: 22:00
07-23-2020

Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa sits down with Neil Russell, VP of corporate affairs at Sysco, to talk about the company's constantly evolving strategies to help foodservice customers pivot and survive during the COVID-19 pandemic. They also discuss how Sysco lent labor, inventory and truck capacity to grocery stores when the supply chain was thrown off balance due to consumer stockpiling, and how the company has worked tirelessly with food banks around the globe during the crisis, donating 30 million meals to date.

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How the AFFI is Maximizing Momentum for Frozen Foods During the COVID-19 Pandemic

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Duration: 20:00
06-26-2020

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.

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US Foods’ Plan to Reboot Restaurants with COVID-19 Considerations

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Duration: 14:00
05-26-2020

Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa talks foodservice distribution and restaurant reopening after COVID-19’s complete disruption of the industry, with Jim Osborne, SVP of customer strategy and innovation at US Foods. Volume foodservice—restaurants, hotels, catering, schools, and more—accounts for approximately 1/3 of the food produced in the country. We also discuss US Foods’ sudden shift to retail distribution while restaurants were closed, and how pack sizes were (and were not) modified for store shelves.

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