Cold Chain/Logistics
‘New school’ produce guys grow sales at ‘old school’ company
Phil Riggio, CEO of Detroit-based Aunt Mid’s Produce Company, considers himself an “old school” produce man, so he’s letting some ... continue reading »
Fresh-cut Helps Grower Broaden Marketing Options
When Clyde Bybee began farming in Washington’s Horse Heaven Hills in 1976, many wondered if he and the entrepreneurs involved in Sunheaven Farms ... continue reading »
Experts Weigh In On Hot Topics In 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 an... continue reading »
McDonald’s Looks to Fresh-Cut When Creating New Menu Items
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 crit... continue reading »
Consumer Demand Strong for Microwavable Butternut Squash
Pre-cut vegetables in a microwavable bag have proven a popular hit for Onofrio’s Fresh-Cut in New Haven, Conn. Jim and Ed Onofrio, along with Ral... continue reading »
Showcase: Seed Varieties for Fresh-Cut
Nunhems USA
Cleo
Cleo has nice sizes in early plantings. This cantaloupe variety not only has a very good storage life,... continue reading »
Industry slowly recovering after E. coli outbreak
As the investigation into the nationwide outbreak of E. coli in spinach focuses on a small area in California, processors and industry groups nationwi... continue reading »
Pest Control: Processing Out Pesticides
This is the second article in a four-part series about pest control in processing facilities.
In the past, striking the balance b... continue reading »
Company Finds Michigan Location Just Right For Fresh-Cut
The team at Peterson Farms Fresh recognizes opportunity when it comes knocking. The Shelby, Mich., company was one of the first companies to supply fr... continue reading »
College students drive change in university foodservice
Colleges and universities make up about 2 percent of total foodservice spending, but the trends in university foodservice could indicate changes to co... continue reading »
