Custom built from the ground up over an 18-month period, the new facility showcases four gelato lines that can create over one million 3-gallon tubs, 15.6 million pints and 26 million ice cream sandwiches per year.

 Two dozen new products are featured in US Foods’ “Fall Scoop,” most of which are frozen and refrigerated foods.

LISTEN: This episode of From the Cold Corner features Marty Khait, co-founder and managing principal at Yukon Real Estate Partners and author of R&FF’s special series, Farm to Frozen, to discuss new options in cold storage. 

 This acquisition strengthens Nature's Touch's mission to provide high-quality, diverse frozen food offerings.

The food disruptor leveraged patented technology to develop products that replace flour with egg, creating low-carb, low-calorie, protein-packed and gluten-free alternatives without sacrificing taste.

The average annual salary at Sysco Arizona East will be $68,000 per year, nearly double the per capita median income in Arizona.

Production will move to its Tar Heel facility to increase efficiency and better utilize existing capacity.

The 150,000-square-foot addition will help meet demand for El Monterey and Tornados products.
 

 The onsite solar portion of the project will supply approximately 10% of the plant’s annual electricity.

New 200,000-square-foot facility will serve as a strategic distribution hub for JBS.