Equipment

High-Flying Foods

Kevin Westlye admits he was a holdout when it came to going with fresh-cut produce for his company’s airport Firewood Cafes and Firewood Grill... continue reading »

Transatlantic Growth

If you didn’t know what the Sormac company does, its name provides a clue.
“Sor” for sorting and “mac” for mach... continue reading »

Taking Fresh-Cut To a New Level

To think it all started with portobello mushrooms.
About 11 years ago, one of Baldor Specialty Foods’ foodservice customers wanted to k... continue reading »

Fresh Cut for the Family: Moms drive development of Mann’s Veggie Mac-n-Cheese

The moms at Mann’s are giving birth to a brand new product.
The women majority-certified company based in Salinas, Calif., is rolling o... continue reading »

Growing Strong: Meeting consumer demand key to keeping fresh-cut healthy in 2013

Positive. Growing tremendously. Stronger than ever. Those some of the terms used by members of the United Fresh Fresh-Cut Processor Board as t... continue reading »

Fresh-Cut On Demand: Vegetable Fresh specializes in quick turnarounds

It’s noon and a food processor needs 100 pounds of diced onions by 3 p.m. No problem. The crew has gone home and a hotel downtown wants 50... continue reading »

Creating Consistency

Club Chef in Covington, Ky., is a member of the Castellini Group of Companies.
That’s a lot of Cs.
But there’s one more th... continue reading »

Back to the field once again

The first paying job I ever had involved a short walk across the street. That’s where the asparagus field was.  I protested the indigni... continue reading »

Back to the field once again

The first paying job I ever had involved a short walk across the street. That’s where the asparagus field was.  I protested the indigni... continue reading »

Growing Consistency at Club Chef

Club Chef in Covington, Ky., is a member of the Castellini Group of Companies. That’s a lot of Cs. But there’s one more that applies... continue reading »