Current issue

May/June 2017

The Best Protection — A sound food defense strategy can thwart harm to the food supply chain

Expanding and Engaging — Fresh-cut sector keeps diversifying in response to new consumer trends

Cool Considerations — Think about these fundamental issues as part of cold storage design/build plans

Trends at the Table — These eight food and beverage trends will make their mark on 2017-2018

Product Focus — Take a look at some new approaches

Summer Shows Bring Innovation to Windy City — Global Cold Chain Expo, United Fresh



Past issues

December 2006

November 2006

October 2006

  • Aunt Mid’s Phil Riggio, CEO of Detroit-based Aunt Mid’s Produce Company, considers himself an “old school” produce man, so he’s letting some “new school” men take the company into the future.
  • Faster Food McDonald’s Golden Arches is one of the most recognizable symbols in the world. But in recent years, the fast food industry has been publicly criticized for offering meals that are high in fats and cholesterol.
  • Fresh Cut Trends
  • Fresh Focus: Health Benefits Enhance Sales and Profits
  • Marketing to Kids According to the Centers for Disease Control (CDC) and Prevention, nearly one out of every five children between the ages of 6 and 11 is classified as overweight, double the rate of 20 years ago.

September 2006

  • Adding Produce to WIC
  • Chlorine Alternatives Chlorine is the most common sanitizer used in fresh-cut fruit and vegetable production. It is an effective sanitizer that has its advantages, but fresh-cut processors are finding new ways to use older chemicals to ensure a safe food supply.
  • Fresh Focus: Ethnic Population, College Students Spur Organic Growth
  • Fresh-Cut Research Conveniently packaged fresh-cut fruits and vegetables are showing up in more and more consumer markets. Ready-to-eat sliced apples, for example, are now being offered by fast-food chains and school cafeterias. With high fiber and low calorie content, precut produce provides busy consumers with healthful options on the go.
  • Sweet Spuds George Wooten, president of Wayne E. Bailey Produce Company, had the idea for fresh-cut sweet potatoes more than 10 years ago, but it wasn’t until this year that products started coming off the line of George Foods.

July 2006

  • Farmington Fresh The staff at Farmington Fresh, Stockton, Calif., is always on the lookout for new opportunities in the produce industry. That?s how the company got into fresh-cut eight years ago.
  • Foodservice Trends Foodservice operators have to react to changing U.S. demographics, tastes and economics. That’s why some foodservice groups have partnered with a research company to track who is eating out, where they’re eating and why they chose that restaurant.
  • Fresh Focus: What’s for Dinner?
  • Fresh-Cut Asparagus As U.S. asparagus consumption rises, producers are looking for ways to take the mystery out of cooking the vegetable.
  • Fresh-Cut Foodservice

June 2006

  • Food Safety The safety of the food supply is on the minds of the American public and the federal government. The food supply – and lettuce in particular – has been singled out in recent months by the media as a source of human illness.
  • Fresh Focus: Packaging for Profit
  • Freshway Foods Phil and Frank Gilardi have the produce industry in their blood: Their grandfather ran a wholesale produce business in the early 1900s. The brothers have built on that familial knowledge and now own Freshway Foods, a fresh-cut processing company serving the foodservice business.
  • Labor Enforcement The U.S. Department of Homeland Security (DHS) is expanding its efforts to target employers of illegal aliens, which could have negative consequences for farmers and their workers.
  • On the ‘Merge’

May 2006

  • Empire Fresh-Cuts When the Zappalas entered the onion business in 1927, history was on their side. Onions, after all, have been a key part of good eating, worldwide, for more than 5,000 years.
  • United, IFPA Announce Intent to Merge The United Fresh Fruit and Vegetable Association and the International Fresh-cut Produce Association announced April 19 that they intend to merge. The new entity, if it’s approved by the memberships of each association, would be called United Fresh Produce Association.
  • Crisis Communications  A crisis can strike any company at any time. The fresh-cut produce industry is especially vulnerable to potential emergencies and the media frenzies they can incite.
  • Fresh Focus: Disaster Plans
  • Guest Columnist: Loralee Lyman
  • Retail Sales

April 2006

March 2006

  • PMA Fresh-Cut Study Seventy-eight percent of consumers are buying fresh-cut produce from their supermarkets, according to a survey by the Produce Marketing Association.
  • Salad Bowls Classic Salads knows its stuff when it comes to spring mixes and spinach. Now, the company’s moving on to some not-so-classic items to spice up the produce offerings for the country’s foodservice institutions and retailers.
  • Stop, Look and Listen
  • True Leaf Farms True Leaf Farms has experienced a 75 percent growth rate in three of the past four years. The company, based in the Salinas Valley in California, ships primarily to customers in the Midwest and on the East Coast. The company supplies fresh-cut arugula, spinach and spring mix products to foodservice and retail customers.

February 2006

  • Food Safety
  • Guest Columnist: Lisa Owen
  • Lettuce And Food Safety Leaders of several produce industry organizations have joined together to respond to concerns over the safety of lettuce products.
  • Peterson Farms Fresh The team at Peterson Farms Fresh recognizes opportunity when it comes knocking. The Shelby, Mich., company was one of the first companies to supply fresh-cut apple slices for McDonald’s when the fast-food giant launched its Apple Dippers in 2004. It was the first time the Peterson family had made its foray into fresh-cut produce. Since then, there’s been no turning back.

January 2006

  • Convenience Foods
  • Fresh-Cut Glory Everyone at Glory Foods knows what good collard greens are supposed to taste like. That’s how the company assures consumers are getting what they pay for.
  • Picking the Perfect Cultivar Fresh-cut quality starts in the fields. And that means choosing the right variety.
  • Showcase: Seed Varieties for Fresh-Cut
  • State of the Fresh-Cut Industry The fresh-cut produce industry is dynamic with innovations and new developments almost daily. To bring readers a complete view of the past, present and future of the industry, Fresh Cut asked several industry leaders questions on the state of fresh-cut. Following are excerpts from their responses. Visit www.freshcut.com to read the respondents’ entire answers.

December 2005

  • A PMA Experience
  • Guest Columnist: Loralee Lyman
  • Packaging Tips The customer is king/queen. We have all heard this mantra. It’s up to you, the supplier of packaging and packaging materials, to prove it so. With these 10 tips, you will be a lot closer to proving that you are on top of industry trends and technologies.
  • Private Branding River Ranch Fresh Foods is the largest producer of private label fresh-cut salads in North America. It works closely with about 15 retailers and several foodservice distributors to provide store-brand labels to the end user.
  • Showcase: Packaging Equipment and Supplies



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