Current issue

March/April 2017

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

Past issues

October 2005

  • 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.

September 2005

July 2005

  • 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, 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

June 2005

  • 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

May 2005

April 2005

  • 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

March 2005

February 2005

Food Safety Task Force Plays an Important Role
Grimmway Farms

NAS Report on Perchlorate Released

Italian Pre-cut Sales Taking Off

Food Safety Product Showcase

Squash Your Roach Problem


Food Safety
Irradiation Improves Safety of Food Supply, Report Notes

Fresh-cut News
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

Food Safety/Sanitation
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

International Focus
Spains’s Grupo Primaflor

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