Aaron L. Brody

The perimeter of every retail grocery in the United States is chilly: the refrigerated foods department generates the highest margins and growth rates among all foods gracing retail food establishments. Chilled foods—ranging from fresh ingredients such as backroom-cut red meat through minimally processed and packaged entrees and side dishes, produce, cheese, and cured meats—have surged into the leadership position among foods.

Master bag of case-ready lamb.

As unequivocally asserted in my April 2002 Packaging section, reduced …

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