Frozen Food Digital
News

Frozen Food Digital Magazine, 2019 Fall Edition, Is Now Out!

October 31, 2019

A brand new issue of Frozen Food Digital is out this fall. You can access it for free across mobile devices or your computer for a look at how eco-packaging solutions have been burgeoning in the frozen food industry. Because of the importance of impulse appeal in today’s self-service markets, packaging for frozen food serves […]

meat
News

New Bill to Clarify Meat Labeling

October 31, 2019

The National Cattlemen’s Beef Association (NCBA) has endorsed the introduction of a new federal bill called Real MEAT Act of 2019 by U.S. Representative Roger Marshall and Anthony Brindisi. “A growing number of fake meat products are clearly trying to mislead consumers about what they are trying to get them to buy. Consumers need to […]

plant-based
News

Plant-Based Foods Have Staying Potential

October 30, 2019

The rapid growth of plant-based foods in retail and on restaurant menus has many in the food and foodservice industries questioning if the interest in plant-based food is a passing fad or a long-term trend. A new study by the NPD Group addressed this issue and found that the answer depends on the consumer and […]

Joseph’s Frozen Foods
News

LaSalle Capital Buys Joseph’s Frozen Foods

October 30, 2019

LaSalle Capital in partnership with New Spring Mezzanine has completed the acquisition of Joseph’s Frozen Foods from Brynwood Partners. “LaSalle Capital has a strong track record of building leading specialty manufacturers and has significant expertise in the foodservice channel. We are thrilled to be partnering with LaSalle and NewSpring for this next chapter of growth […]

SIA Glass
News

SIA Glass Switches to Renewable Packaging

October 29, 2019

Swedish ice cream band SIA Glass has recently introduced a new, renewable packaging from Arta Plast for its range. Made from paperboard Cupforma Natura by Stora Enso, the new packaging contributes to the company’s environmental sustainability by reducing the climate impact by 50% compared with the former plastic package. “It was a challenge to find […]

Star Refrigeration
News

Star Refrigeration Designs Cold Storage Facility for Lineage Logistics

October 29, 2019

UK industrial refrigeration engineering company Star Refrigeration has completed the manufacture and installation of a new cold storage facility for Lineage Logistics at their new site in Great HaddonStar Refrigeration has completed the manufacture and installation of a new cold storage facility for Lineage Logistics, near Peterborough. This project consists of 15,000 pallet spaces of […]

Tyson
News

Tyson Debuts Air Fried Chicken Line

October 28, 2019

Tyson announced a new line of Air Fried Chicken featuring crispy, simply seasoned, golden breading and white chicken meat free of any antibiotics. According to the producing company, the new products contain 75% less fat. The products are now available throughout the U.S.  and come in three different frozen options: Chicken Breast Strips Chicken Breast […]

Cookie dough
News

Cookie Dough Is Becoming a Stand-Alone Dessert

October 28, 2019

Cookie dough is becoming so popular among consumers that it is fast becoming a stand-alone, mainstream dessert – a move up from being most commonly used as an ice cream and frozen inclusion, according to Pecan Deluxe Candy (Europe). Cookie dough in ice cream originated in the United States around 1984; since then, it has […]

Bühler
Fruit/Vegetables Technology

d’Arta and Bühler Team Up for High Capacity Sorting Solution

October 25, 2019

Belgian food company d’Arta is working together with Bühler to address its need for a flexible sorting solution that is capable of handling very high capacity throughput of frozen vegetables with no loss of efficiency. Since d’Arta’s IQF line at the Yorkshire Greens facility in the UK is capable of producing 15 tons of product […]

Cargill
News

Cargill New Soluble Fibers Will Enable Sugar Reduction by 30%

October 25, 2019

Cargill is investing USD35m (EUR32m) in Europe to add soluble fibers to its current broad portfolio of starches, sweeteners and texturizers. Cargill’s new soluble fibers will enable sugar reduction up to 30% as well as calorie reduction and fiber enrichment in ice cream, as well as confectionery, bakery goods, fillings, cereals, and dairy, whilst maintaining […]

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