The key to the future in frozen dinners may lie in repasts of the past CAMDEN, N.J. -- The future of frozen foods may lie not with the new and exciting -- but rather with the old and reliable. That's the way Kathleen MacDonnell, president of the Frozen Foods Group at Campbell Soup Co., sees the future shaping up, especially for frozen dinners and entrees. Indeed, in MacDonnell's view, the industry's parade of new products, marching for several years now and accompanied all the while by ...
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