Facility Operations

Defying the Elements

Crunch Pak was facing a dilemma.
About two years ago, the Produce Traceability Initiative to enhance electronic traceability was ramping up, ... continue reading »

Clean Water Alternatives

When it comes to processing fresh-cut produce, one element is just as important as the produce itself.
Water. It rinses and sanitizes every s... continue reading »

Fresh Ideas: The green fields of government

There are times when we wonder whether we’re in the business of covering political science or food production.
Planning sessions for ou... continue reading »

A Local Focus: Maine plant processes root crops for nearby customers

When its new vegetable processing facility opens this summer, Northern Girl will be closer to achieving its goal of pursuing year-round processing o... continue reading »

She Stepped Up

It’s hard to imagine a more wrenching set of circumstances than the ones that presented themselves to the Nucci and Ramsey families in 2005 an... continue reading »

The Big Show

My mindset in attending my first United Fresh show in 14 years is simple: act like a kid in a candy store.
The metaphor is admittedly a bit t... continue reading »

FSMA First Steps

As the Food Safety Modernization Act regulatory process grinds it way to completion months into the future, fresh-cut companies are considering what... 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 »

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 »

The Aim of R and D

 The research and development process for new fresh cut products involves hundreds of questions that boil down to two all-encompassing issues: ... continue reading »