In January 2020, I started as the Editor-in-Chief of FOOD ENGINEERING’s sister publication, Refrigerated & Frozen Foods. At the time, I was looking forward to touring cold foods processing plants and learning about the industry firsthand, which in turn, would make our editorial content stronger, because I’d be writing from experience rather than second-hand information delivered via email and phone calls.
Belle Pulses, in Saskatchewan, Canada, produces pea and legume protein for plant-based products including crackers and baked goods, dairy, soups and meats.
Read up on the growing frozen ready-meal market as well as how inflation has accelerated private label share and penetration in this installment of Nuts & Bolts.
Read up on flavor trends for 2022 as well as how food marketers can better position their brands for upcoming trending lifestyles such as flexitarian in this installment of Nuts & Bolts.
Monterey Mushrooms, the largest and only vertically integrated mushroom company in North America with 50 years of research, development, production, and sales of mushroom spawn, premium fresh and processed mushrooms, is launching a new product line consisting of organic full spectrum and Mycelium Plus mushroom powders for use as ingredients by food and supplement manufacturers.