Frozen / Refrigerated Foods

Addressing ingredients, formulation, technology and processing concerns in the areas of frozen foods (entrees, desserts, appetizers, etc.) and fresh or precooked refrigerated foods, including technical aspects such as stability, texture, nutrient retention, shelf life and food safety, plus market trends and new technologies.

Birthday-Cake Flavors Score Among Nostalgic Adults

Birthday-cake flavorings have started a whole new trend in the food industry, showing up in everything from vodka to ice cream. ...More
May 20, 2013
Posted in News, Bakery / Cereal
United Fresh Announces 2013 Best New Products

New products and innovations contribute substantially to the fresh and fresh-cut produce industry’s success, and attendees at the United Fresh Produce Association’s annual convention and expo voted for the 2013 New Product Awards in five categories. ...More
May 17, 2013
Posted in News
Products Must Fulfill Health Claims Promise to Succeed

Growth trends indicate that a number of products with individual health and wellness claims have recently experienced declining sales; however, there is evidence that products providing a holistic approach that advances general health and well-being are gaining market ...More
May 16, 2013
Posted in News, Bakery / Cereal
Unhealthy Food Ads Dominate Spanish TV Shows For Kids

Industry leaders have publicly recognized the need to reform food advertisements targeting children; however, the food and beverage industry’s pledge to self-regulate is not effective, especially on Spanish-language television, according to a new study published in the ...More
May 15, 2013
Posted in News, Bakery / Cereal
FDA Alert: Companies Issue Multiple Food Recalls in Q1

An index released by Stericycle ExpertRECALL found 133 companies recalled 9.7 million units of food ranging from bread and flour products to bagged fruits and vegetables to frozen entrees. ...More
May 15, 2013
Posted in News
IOM Report Cautions Against Drastic Sodium Reduction

Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not support reduction in sodium intake to below 2,300 ...More
May 14, 2013
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Study Finds Industry's Sodium Reduction Efforts Inconsistent

Voluntary reductions in sodium levels in processed and restaurant foods is inconsistent and slow, according to a new study published today in the journal JAMA Internal Medicine. The findings suggest despite food industry pledges to reduce sodium in products, the average ...More
May 13, 2013
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Minimizing Listeria Risk in Deli Products

USDA and FDA conducted a study to minimize the health burden of listeriosis and to better understand the risk of foodborne illness associated with eating foods prepared in retail delis. ...More
May 13, 2013
Posted in News
March Frozen Food Month Was A Success

The 30th Annual March National Frozen Food Month promotion, sponsored by the National Frozen & Refrigerated Foods Association (NFRA), saw a 4% increase in dollar sales and a 3% increase in unit sales compared to last year, according to Nielsen. ...More
May 13, 2013
Posted in News
Whole Foods Recalls Mislabeled Cold Salads Over Allergens

Whole Foods Market is recalling bulk curried chicken salad and bulk vegan curried chick'n salad because some of the items may have been sold with reversed labels causing undeclared soy and egg allergens, the U.S. Food and Drug Administration (FDA) announced May 9. Due to ...More
May 10, 2013
Posted in News