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The May 2023 edition of Refrigerated & Frozen Foods highlights Sustainable Solutions and Practices in Cold and Frozen Foods, Fresh and Frozen Baby Food, and much more.
A joint study from McKinsey and NielsenIQ released in February found that consumers care about buying environmentally and ethically sustainable products and are willing to back it up with their wallets.
When building food manufacturing plants, it is vital to understand the product and the process for producing, packaging and storing raw materials, and the end product. This is coupled with mechanical and electrical design complexities, sanitation issues, energy-saving measures, Food Safety Modernization Act (FSMA) compliance and equipment integration. It is no wonder that many factors need to be weighed, whether you are building a new facility or upgrading an existing plant.
Earlier this spring I was thrilled to attend the Refrigerated Foods Association’s (RFA) 42nd annual conference and expo in Kiawah Island, South Carolina. The conference included outstanding networking opportunities and social events, a service project, and a chance to hear from some of the best and brightest in cold foods. It was another great reminder of the industry’s dedication to feeding the world in a safe and sustainable manner.
After a year of union walkouts and protests by truckers opposed to California labor law AB5, the Port of Oakland expects cargo volumes to rise this year and is focused on preparing for the next generation.
Food for the youngest eaters is coming out of the jar. Fresh and frozen offerings, many featuring upgraded nutrition and convenience, are driving innovation while feeding the next generation.
