A Receptive Audience — Preventive controls training initiative gains acceptance
Fermentation Nation — Processing ‘the natural way’ re-emerges as a top food trend
Going Bananas — From flour to snacks, staple makes its way into the diet
Big Fans of Fans — Key component of plan HVAC systems good for workers and food quality
Boosting the Bottom Line — How to best use logistics software to increase profitability
- Kickin’ Produce Up a Notch Pride of San Juan hasn’t always been in the retail business. In fact, only 20 percent of the company?s business takes place in the aisles of the nation’s grocery stores. Foodservice is where it all began.
- Making the Sale Consumers are going to be looking for something extra special when they head to the stores to buy fresh-cut produce.
- Partnering to Compete
- Showcase: PMA Exhibitors
- Trucking Costs Like many industries, the produce and fresh-cut business has been hit hard lately by rising transportation costs and truck and driver shortages. Industry insiders weren?t clear about the impact higher costs and fewer trucks would have on the future, but they were sure of one thing: Rising prices will eventually be passed on to the consumer.
- Rainbow of Flavor Doug Ranno knows you can judge a carrot by its color.
- Readers Respond
- RFID Ready With traceability becoming a more important aspect of the supply chain, steps to make it easier “and more cost-effective” are being welcomed. Growers, processors and retailers are embracing radio-frequency identification at all steps in the chain.
- Showcase: Coring, Trimming and Peeling Equipment
- Bolthouse Farms The family-owned carrot empire, William Bolthouse Farms Inc. of Bakersfield, Calif., has “put itself up for auction” and is listed on the Internet Web site Thedeal.com, which valued the enterprise at more than $700 million.
- Cutting Onions in North Dakota KIDCO Farms may be the new kid on the block when it comes to fresh-cut onions, but the company already is expanding its operations and making a mark on North Dakota?s agriculture.
- IFPA Message
- Partnering for Cold Chain Management When it comes to cold chain management, there is one thing to keep in mind: It is a chain. There are many links in this chain, and issues can happen throughout the way. So, what processors, retailers, foodservice personnel and transportation companies must figure out is how they can all work together to ensure the cold chain for fresh-cut produce is properly maintained from beginning to end.
- Quality Control
- Showcase: Chilling & Cooling Equipment
- Showcase: Produce Suppliers
- Fresh-cut Fruit With processors and retailers putting new offerings on store shelves, the fresh-cut fruit category is expected to reach $1 billion in the near future. And consumers are slowly coming to the category with hopes of getting over the hurdles of whole fruits.
- Packaging Trends In an era of redesigns, makeovers and change, fresh-cut packaging is not immune. The days of plastic bags and simple plastic deli containers are no more. Those browsing their local produce department or industry trade show will find a variety of options for fresh-cut produce: plastic clamshells to breathable bags, corn-based clamshells to fruit-scented containers.
- Recipe for Success
- Replacing the Pyramid When the USDA released its new food guidance pyramid system in April, produce industry groups were quick to comment. But the industry had no consensus when it came to a reaction. Some groups were pleased with the new system, while others voiced concerns.
- Showcase: Packaging Supplies and Equipment
- A Fresh Cut Fresh Start
- Bybee Fresh Cut Foods When Clyde Bybee began farming in Washington’s Horse Heaven Hills in 1976, many wondered if he and the entrepreneurs involved in Sunheaven Farms would survive more than a couple years.
- Food Safety/Sanitation: Personal Hygiene
- Onofrio’s Fresh-Cut Pre-cut vegetables in a microwavable bag have proven a popular hit for Onofrio’s Fresh-Cut in New Haven, Conn.
- Pest Control: Processing Out Pesticides In the past, striking the balance between effective pest control and environmental stewardship was viewed as something akin to telling cats and dogs to play nice together.
- Showcase: Weighing and Bagging Equipment
- Convenience Stores Looking to Fresh-cut With slimmer profit margins on gasoline and cigarette sales — and both categories facing very uncertain futures — convenience stores are looking for new ways to boost revenue and differentiate themselves from competitors.
- Food Safety/Sanitation: Smooth-Sailing Sanitation I received an e-mail from a produce plant in California asking me what to do to establish a food safety sanitation program? Are we using the right product to clean with? Does the crew know how to apply it correctly? Are they following the correct procedures to clean properly?
- Fresh Fruit, Salad Lines Exceed Expectations With the introduction of its fresh fruit bowl and cup now virtually complete, Wendy’s Restaurants has taken fresh-cut fruit to a whole new level in the fast-food industry.
- Innovations: Raw Materials Industry professionals who have accomplished the successful transformation from the produce growing and packing business to the value-added fresh-cut business will attest to the pitfalls in pursuing the same strategy for both. One of the basic differences lies in the business models themselves.
- Pioneering Fresh-cut ‘Down Under’ OneHarvest has blossomed from little more than a dream to become Australia’s largest national fresh-cut produce organization — the only fresh-cut company in that country with national distribution.
- Showcase: Fresh-cut Expo Exhibitors
- Thank You, Fresh-cut Industry
- Bioterrorism Act Recordkeeping Requirements Is your company compliant with FDA newly announced Bioterrorism Act recordkeeping provisions? Larger companies have until Dec. 9, 2005, to get ready, while small businesses have until Dec. 11, 2006.
- Club Chef Expands into New Facility Club Chef LLC recently announced the opening of its new world-class, 210,000-square-foot fresh-cut processing facility in Covington, Ky., just across the river from Cincinnati, Ohio, where the company has been operating for more than 25 years.
- Food Safety: A Total Sanitation Program “Above the Best“
- From the Publisher/Editor Expert Talks about Tapping the Asian Market
- IFPA Chairman’s Report Fresh-Cut Expo: New Ideas, New Technology to Take Center Stage
- International Focus CSI Processors LTD of New Zealand
- Seed Breeding for Fresh-cut Two seed companies look at their picks for the best varieties for the fresh-cut industry.
- Showcase: Product Shelf Life Extension
- Showcase: Washing and Drying Equipment
Food Safety Task Force Plays an Important Role
Irradiation Improves Safety of Food Supply, Report Notes
Fresh-cut HACCP Workshop
Warehouse Sanitation Seminar
Del Monte Revamps Dallas Site to Supply Fresh-cut
Aunt Mid’s Receives ‘Superior AIB Rating
Last Call for Fresh-cut Basic Training Course
2005 Dietary Guidelines for Americans Released
Emerging Trends in Foodservice
An Introduction to Helping Your Program Become ‘Above the Best!’
People in the News
Robert J. Whitaker New IFPA Chairman
Rex Lawrence Director of National Sales for Epic Roots
AiroCare HItes Poss, Expands Into Pacfic Northwest
Elliot Joins CVP Systems Inc.
Duda Announces Appointments
Mims New Agent for Sormac
WeighPack Announces New Appointments
Emergency Preparedness and Crisis Management
From the Publisher/Editor
Fresh-cut Opportunities in Catering
Spains’s Grupo Primaflor
Is it Time to Change the Paradigm?
A History of Double Digit Growth
BoniPack Produce Company
Value-added Products Cropping Up Everywhere
Fresh-cut at PMA
One More Entry for the Growing Sliced Apple Market
Yo Bites, LLC