Cold Chain/Logistics
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 »
Military research points to the future of fresh-cut
The United States military has soldiers across the country, and each branch is tasked with feeding them healthy meals. Because fruits and vegetables a... continue reading »
Data tracking is key to optimizing freshness
Temperature swings during processing, shipping or display reduce the shelf life of fresh-cut produce and can make the products less desirable to the e... continue reading »
Technology, not produce, is the core business of New Zealand company
Auckland, New Zealand-based Fresh Appeal has found its core business is the technology – not the produce – that goes into making fresh-cut p... continue reading »
Quality Food = Happy Customers
My wife and I went out to a chain steak restaurant to celebrate our second wedding anniversary. Not a fine dining establishment with a linen tableclot... continue reading »
Showcase: Washing and Drying Equipment
New Continuous Dryer for Delicate Products from Turatti NATuratti NA has developed a highly efficient system for drying leafy product without mechanic... continue reading »
Showcase: Product Shelf Life Extension
New Retail Containers for Fresh-cut Fruit and Vegetables – Technology Delivers 10- to 14-Day Shelf Life
A new line of retail packaging ... continue reading »
Club Chef Expands into New Facility: New 210,000-square-foot Processing Facility Opens Its Doors
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 ... continue reading »
