For the first time in a year, Gifford’s Ice Cream is making Maine’s most famous ice cream after a fire ripped through production facilities, forcing the company to rely on co-packers. To get back up and running, the family-owned ice cream company carved out a smaller production area—roughly 30% of actual size once the factory is fully restored—and has two lines running to produce quarts and bulk flavors for its wholesale customers and ice cream stands. A brother and sister are part of the fifth generation of ice cream makers running the company and churning out distinctive flavors in ‘40s-era ..read more

From the Cold Corner sits down with Mary Emma Young, vice president of communication at the American Frozen Food Institute, during 2024 AFFI-CON to discuss the lobbying Congress on behalf of the food industry, food safety and more ..read more

On this episode of From the Cold Corner, Don Olsen, vice president of design and operations at ESI Group, discusses what food manufacturers and processors should know about the design-build process for cold and frozen facilities ..read more

Afia started in 2017 at an Austin area Farmer’s Market and moved into retail in 2018 with the H-E-B Quest for Texas’ Best program. In the years since, the company has grown to a national brand with 13,000 distribution points and three lines of frozen Mediterranean/Middle Eastern Food.On this episode, Farrah and Yassin Sibai, of Afia, discuss their newly-opened “purpose built” frozen food production space in Taylor, Texas, and what’s ahead for the brand ..read more

With inflation anticipated to ease in 2024 and changing consumer preferences, new research indicates that specific grocery departments will lead the pack in volume growth. On this episode of From the Cold Corner, Sally Lyons Wyatt, executive vice president and practice leader at Circana, discusses what is ahead in the New Year ..read more

Armored Fresh, a South Korean food tech startup, wants to be the cheese alternative everyone asks for. The company was the first in the world to create vegan cheese from plant-based milk using fermentation technology and patented processes it says creates a product nearly indistinguishable from dairy-based cheese. Andrew Yu, vice president of American operations at Armored Fresh, joins From the Cold Corner to discuss how the company’s patented tech could change the cheese game ..read more

To learn more about how food manufacturers and processors are creating the latest in craveable, consumable foods, this episode of From the Cold Corner features joined by Stacey Kinkaid, vice president of Product Development and Innovation at US Foods, and Chris Glab, chief innovation officer at Wild Brine/Bubbies. They talk about research into Gen Z dining and eating trends, how their companies approach R&D and what’s on the horizon for new refrigerated and frozen foods ..read more

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