Cold Chain/Logistics
Sensory evaluation useful in marketing fresh-cut produce
Quality is the No. 1 factor when it comes to increasing American consumption of fruits and vegetables. Consumers who are disappointed with a product w... continue reading »
Known for Artichokes, Grower is Innovative in Leafy Greens, Too
Castroville, Calif., is called the Artichoke Capital of the World, so it’s only natural that the biggest name in artichokes, Ocean Mist Farms, wo... continue reading »
Process Adds Safety; Consumer Acceptance Increasing
FDA is considering a rule change concerning irradiated products: If the irradiation does not change the taste or texture of the product, then it would... continue reading »
Cold Chain Begins Before Processing Starts
The fresh-cut fruit and vegetable cold chain is all about quality.
As the food distribution system has developed over the years &... continue reading »
Postharvest Center Hires Executive Director from UFPA
Jim Gorny has been named executive director of the Postharvest Technology Research and Information Center at the University of California, Davis. He h... continue reading »
Dole invests in RFID to track produce from the field
Dole Fresh Vegetable launched a produce quality pilot program in March 2006 to see if radio-frequency identification (RFID) tags could improve the qua... continue reading »
Additions include organic, value-added
In its 25 years, F&S Produce Co., Rosenhayn, N.J., has grown from a seasonal grower/processor to a fresh produce distributor, frozen processor and fre... continue reading »
Food safety can begin before a plant is built
Sanitary design is a holistic approach to creating an environment that will reduce the risk of contamination in a fresh-cut produce facility. It cover... continue reading »
FDA guidelines: Sword or shield in food-related litigation?
Americans’ increased consumption of fresh produce brings increased risks in terms of the number of outbreaks of foodborne illnesses and related l... continue reading »
Fresh-cut processor expands with 160,000-square-foot facility
There’s one moment that has come to define McEntire Produce.
“We had a customer ask us to start shredding lettuce ... continue reading »
