Equipment

Significant Step Forward in Building a Global Organization

Fresh Cut
November 2004 VENICE, Italy - The International Fresh-cut Produce Association (IFPA) has taken a significant step to advance... continue reading »

Italian Pre-cut Sales Taking Off

Minimally processed products were introduced in Italy in the 1980s after enjoying big commercial success in French markets. While t... continue reading »

An Introduction to Helping Your Program Become ‘Above the Best!’

By Henry C. Carsberg, P.S.
I n the past, many food processors thought that by throwing some chemicals on their equipment, and the st... continue reading »

People in the News



Bob
Whitaker
Ken Silveira
Mark Miller
Matthew Caito Robert J. Whitaker New IFPA Chairman ... continue reading »

International Focus

Grupo Primaflor
c/ Estación, 2
04640 Pulpí (Almería)
Spain
Tel: (+34) 950 464 011
Fax: (+34) 950 46... continue reading »

Restaurants report slower sales, but expectations rise

According to restaurant operators, the restaurant industry is still facing contraction, but operator optimism improved at the start of 2010, according... continue reading »

Processor focuses on customer service to grow fresh-cut sales

California’s Monterey County is known for its contribution to the American food supply. With much of its farm acreage devoted to spinach, iceberg... continue reading »

Focus on customers is key to success

Taylor Farms is one of the largest suppliers of fresh-cut vegetables for the foodservice industry, and now the Salinas, Calif.-based company is making... continue reading »

Todd Koons, founder of Epic Roots, started his career in the produce industry in 1978, at the age of

Todd Koons, founder of Epic Roots, started his career in the produce industry in 1978, at the age of 19, as a pantry manager for an upscale French res... continue reading »

Despite slow sales and lower traffic, operators are optimistic

The outlook for restaurants is looking up for the first time in almost a year, according to the National Restaurant Association’s Restaurant Perf... continue reading »