With retailers holding ready-to-eat meat and poultry processors to relatively defined price levels, the only way to effectively increase profit margins is to lower production cost without sacrificing food quality or safety.

New technology helps Amy’s Kitchen keep processing, reduce peak energy use by 44 percent.

Pouch cooling system speeds up production for Mexican food maker.

Concrete flooring in today’s industrial freezer spaces should easily outlast all other parts of the facility.

The term “sustainability” is heard in boardrooms everywhere these days because it is a concept that embraces both environmental and bottom-line business concerns. 

For frozen chicken products purveyor Barber Foods, migrating to SAP R/3 put several related projects on the IT team’s plate.

In more than 10 years the Automated Storage and Retrieval System installed at Hershey Creamery Company, York, Pa., has not had a single down day.

 

Meeting the demands of rapid growth as well as maintaining original product quality and safety requirements can be challenging when your products have a reputation for being handmade, artisan items.

Quality rules in the growing “take and bake” pizza market, where Great Kitchens, a private label manufacturer of frozen pizzas, takes great care to produce only the best.

If experience is indeed the best teacher, then Steve Williams may be considered a professor of public refrigerated warehousing.