Articles Tagged with ''cold chain''

Frozen food processors are looking to increase security and limit the number of people who can enter plants to protect the food and help manage COVID-19.

Building on a foothold in batch guacamole processing, high pressure processing moves into bulk and grows in markets that require fresh taste with no preservatives and a long shelf life.

Looking back on what we’ll call 2020 B.C. (Before Coronavirus), the pipeline for cold storage construction was already robust and healthy. According to research by commercial real estate firm CBRE, overall industrial construction—which encompasses cold storage, along with warehouses, distribution centers, manufacturing facilities, self-storage, office and flex space—was at 298 million square feet (MSF) before COVID-19, bolstered by the ongoing rise of e-commerce. 

The COVID-19 pandemic has had a historic impact on business across multiple industries in a very short time, including the cold food and beverage supply chain. We spoke with Lowell Randel, VP, government and legal affairs at the Global Cold Chain Alliance (GCCA) for a snapshot of how the cold chain is adjusting to the new norm, and also to dispel certain myths surrounding the country’s food supply and ability to replenish inventory.

Twinlode Automation, an integrator of warehouse automation and storage systems, announced it has become an official member of the International Association of Refrigerated Warehouses (IARW). Twinlode Automation has long held expertise in the movement of time-sensitive food and produce items as they are moved from field to store shelves, and the decision to join the IARW underscores that commitment and better positions the company for being more deeply involved in the industry.

Because of increasing consumer interest in a more diverse product selection, healthy foods, and more convenient meal preparation, food manufacturers in dairy, meat, baked goods and produce are supplying a widening array of new SKUs in both chilled and frozen formats. This places an ever increasing demand on cold storage, and with older facilities, it’s not very easy to automate them.

Cold storage construction company Tippmann Innovation has completed a new meat processing and cold storage facility for Wolverine Packing Co. The 180,000-sq.-ft. warehouse provides Wolverine with its fifth processing plant and a second freezer with capacity to store 20,000 pallets.