The better-for-you food movement is on fire and Saffron Road is among the F&B brands leading the charge. Inspired by world cuisines, and made with high quality, ethically sourced ingredients, all Saffron Road products are Halal-certified. Led by founder and CEO Adnan Durrani, the 15-year-old company is a Certified B Corp, with products found in over 25,000 U.S. retail locations. Last month R&FF Editor in Chief Kelley Rodriguez sat down with Adnan at Frozen IQ, in Fort Worth, Texas, where he spoke on a panel about sharing the benefits of frozen foods with consumers.

Their clean-label massive mozzarella sticks are a branded menu item at major concert venues like Madison Square Garden and in just over a year have made it into 3,500+ retail doors. The NFRA recently celebrated Big Mozz as the winner of its inaugural Penguin Pitch competition. Matt Gallira, CEO and founder of Big Mozz, discusses transitioning from a concert staple, to a foodservice superpower, to a retail CPG, bringing to the masses.

Justin Cook, lead Consumer Products researcher at Deloitte, joins From the Cold Corner to share more about Deloitte’s research into the refrigerated and frozen consumer and how F&B manufacturers and processors can work with grocers to win a bigger share-of-stomach.

Cold storage providers and distributors are always looking for ways to cut carbon footprints and boost the bottom line. For cold storage companies and 3PLs, energy is typically the second-highest operating cost behind labor. Technology can play an important role in combating rising energy costs by cutting consumption and helping cold chain operators identify their weak points. On this episode, we’re talking technology in cold foods distribution with Jason Massey, CEO and co-founder of Ndustrial, and Damaris Grütter, director of U.S. & Canadian markets at Stoecklin Logistics.

Automation – the word is everywhere in the food and beverage business – but many companies are looking for a starting point. On this episode, John Koury, consulting architect for A M King, a North Carolina based design-build firm, discusses how cold food facilities can maximize their investments and add automation alongside plant renovations or expansions.

FedUp Foods, the largest private-label fermented beverage manufacturer in North America, is beginning its next chapter of growth with construction of its third production facility in Wilmington, North Carolina. Renowned for creating health-conscious beverages such as Kombucha, Prebiotic Sodas, and more, the company currently serves nine of the 12 top private label programs in North America. The Wilmington facility will allow FedUp Foods to meet growing demand and offer new products, like cold brew coffee. On this episode, Zane Adams, co-founder, and executive vice president of Strategy and Development, shares more about FedUp Foods’ journey and the company’s latest production facility.

Wells Enterprises, Inc. is the largest privately held ice cream manufacturer in the United States. Founded in 1913, the company produces more than 200 million gallons of ice cream per year and distributes products in all 50 states. Wells and its nearly 4,000 employees manufacture its signature brand Blue Bunny, lower-calorie Halo Top, the iconic Bomb Pop, and Blue Ribbon Classics from Le Mars, Iowa, the “Ice Cream Capital of the World” as the largest manufacturer of ice cream in one location, and plants in Dunkirk, New York, and Henderson, Nevada. July is National Ice Cream month, and who better than to talk about all things ice cream than Brad Galles, vice president of Manufacturing and Engineering for Wells Enterprises.