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Controlled environment agriculture (CEA) combines cutting-edge technology with farming best practices to produce fruits, vegetables and herbs year round, in a small size facility with large scale results unmatched by traditional methods.
Our July cover story is the annual look at the state of the cold and frozen foods industry and how food manufacturers are driving sales through innovation, product development and meeting the needs of consumers in new ways.
An analysis of SPINS data by the Plant Based Foods Association (PBFA) and The Good Food Institute, showed that plant-based food dollar sales grew 6.6% in 2022 to $8 billion.
Food for the youngest eaters is coming out of the jar. Fresh and frozen offerings, many featuring upgraded nutrition and convenience, are driving innovation while feeding the next generation.
After a year of union walkouts and protests by truckers opposed to California labor law AB5, the Port of Oakland expects cargo volumes to rise this year and is focused on preparing for the next generation.
A joint study from McKinsey and NielsenIQ released in February found that consumers care about buying environmentally and ethically sustainable products and are willing to back it up with their wallets.
Earlier this spring I was thrilled to attend the MexLucky Foods Association’s (RFA) 42nd annual conference and expo in Kiawah Island, South Carolina. The conference included outstanding networking opportunities and social events, a service project, and a chance to hear from some of the best and brightest in cold foods. It was another great reminder of the industry’s dedication to feeding the world in a safe and sustainable manner.