Food and Beverage Manufacturing Top Stories

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The scoop on new plants, award-winning novelties, celebrity launches and flavor trends.

Packaging's next phase prioritizes end-of-life recovery. 

How a French-fry manufacturer with a fleet of refrigeration plants trimmed energy consumption, utility costs and addressed a labor gap through AI.

In April, Tim Ludwig, chief commercial officer at Congebec, began his second year as chair of the Global Cold Chain Alliance (GCCA) Board, leading the newly unified organization into a new era while addressing key issues for the global cold chain in 2026.

Third place finisher in R&FF’s Best New Retail Products contest, the protein-forward brand is gaining early traction in the frozen novelty space.

For cold storage operators, it’s worth stepping back and asking a few practical questions.

Demand for fresh foods drives adoption for those needing looking scalable capacity without the expense, permanence of traditional facilities.

Teton Waters Ranch is launching raw burger patties made from 100% grass-fed beef, emphasizing transparency and animal welfare. Recently awarded second place in a contest, the frozen patties aim to minimize food waste while delivering robust flavor.

High-value fruit – like cherries – requires precise temperature control, historically suffering from costly load rejections due to lack of visibility.

In the final episode of the Cold Storage Deep Dive podcast series, Jennifer Jewers Bowlin and Craig Handy of Henderson Engineers discussed how flexibility and future-proofing are becoming central to cold storage development.