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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.

All major corporations have water stewardship goals and programs to maintain a healthy watershed in the areas they operate within.

Report shows grocery shoppers concerned about COVID-19, rising food prices and out-of-stocks.

When we recently surveyed architectural and engineering/construction firms (A&E/Cs) and asked what trends or forces they see driving automation projects, every firm mentioned “labor” or “workforce availability” in its initial response.

Roquette, a global company focused on plant-based ingredients and a pioneer of plant proteins, has launched its new NUTRALYS range of organic textured proteins from pea and fava for European markets. 

Franklin Farms has rolled out soy-free Chickpea Tofu at Whole Foods stores nationwide. Franklin Farms Chickpea Tofu is made from chickpeas, offering consumers a soy-free, plant-based, vegan, non-GMO, cholesterol free and kosher meal solution that is low in fat and allergen free. 

Al Fresco All Natural has launched a new line called Tastes Just Like Chicken Sausages. The products will initially be on shelves at Stop & Shop and expand retail distribution throughout the summer.

Saffron Road is launching two new Asian-style frozen meals, available in stores starting in July.

Frozen Greek yogurt brand Yasso has redesigned its packaging to feature an upgraded design with a more prominent and distinct logo.

Atlas Holdings has acquired Foster Farms, a family-owned provider of fresh, frozen, and prepared poultry products headquartered in Livingston, California. Terms of the transaction were not disclosed.