Hot snacks

Cold Snacks Heat Up

Food companies perceive the potential of refrigerated and frozen snacks, which are considered cleaner label than their shelf-stable counterparts.

Food Technology Magazine | Article

Carolyn Schierhorn

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    About the Author

    Carolyn Schierhorn is a writer and editor whose areas of focus include the food and beverage industry ([email protected]).

    In This Article

    1. Refrigerated and Frozen Foods
    2. Snacks
    3. Food Product Development
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