Written by Marty Khait, Refrigerated & Frozen Foods' “Farm to Frozen: Navigating the U.S. Cold Storage Climate” series focuses on the U.S. cold storage market, the growing need for infrastructure development and how food and beverage manufacturers/ processors can leverage the best option for their business.
Kelley Rodriguez is the Editor-in-Chief of Refrigerated & Frozen Foods. An award-winning journalist, she has over 15 years’ experience in writing, editing and content curation, with roles in print, television, radio and digital formats. Kelley holds a journalism degree from Otterbein University and an MLIS from Kent State University, both in Ohio.
Marty Khait is a national leader in cold storage development and investment. As co-founder and managing principal of Yukon Real Estate Partners, Marty and his team have gained the trust of major firms such as Coca Cola, Rich's Foods and RLS Partners to solve their real estate needs. By working hand-in-hand with the nation's most prominent food companies, Marty is seasoned in the challenges currently facing food supply chains and their managers. Marty's insights on cold storage and the food industry have been featured in Refrigerated and Frozen Foods and the Dallas and Austin Business Journals. Yukon Real Estate Partners helps supply chain managers find custom solutions for cold storage and production space that are cost-effective and require minimal commitments.
Refrigerated & Frozen Foods uncovers the latest trends and technologies in green construction for cold storage distribution and processing plants.
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This book provides a comprehensive source of information on freezing and frozen storage of food.
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Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods.
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Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology.
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This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.
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