Liquid Blades: Waterjet cutting shows promise with some produce items

The use of high-pressure jets of water as a way to cut produce may be beginning to emerge as an alternative for fresh-cut processors. The technology ... continue reading »

Adding Value and Efficiency: Paying attention to the process helps pickle company thrive

Achieving success as an agribusiness is a value-added proposition for Bob McClure’s family. The relatively small, family owned company, McClure... continue reading »

Demand Is GoGoing Up: Materne’s U.S. applesauce pouch production expanding

It started with a French revolution. Now it’s hit the United States. In 1998, Materne rolled out its applesauce pouches in France – to w... continue reading »

Day Two of United Fresh 2014

After hours of engaging, meeting, interviewing and walking, the Fresh Cut team has returned to Michigan. After a five-hour drive, we are exhausted, bu... continue reading »

The Inspection Team: Humans and equipment both needed to assure top quality fresh-cut

Technology for inspecting fresh-cut produce from field to home, commercial or industrial kitchen is as sophisticated as it’s ever been. But the... continue reading »

Gaining Ground: First full season approaches for Woot Fruit fresh-cut peaches, nectarines

Fresh Fruit Cuts is a finalist for the United Fresh Fruit Best New Fruit Project Award, for launching a product line that many people said couldn'... continue reading »

Food Innovation and Differentiation

The fresh-cut produce marketplace offers tremendous opportunities, and continues to grow and evolve each year as a result of increasing consumer deman... continue reading »

A New Way to Graze

It started as a quirky cottage business in a bedroom in England. Now has expanded across the pond. And the company has seen sales take off... continue reading »

War on Food Waste: Processors, retailers and consumers can reduce fresh-cut loss

It’s the fresh-cut conundrum. When it comes to shrink and waste in fresh-cut produce, the industry is as much the answer as it is the problem. ... continue reading »

Fresh Ideas: Innovations Don’t Stop At a Border

As human beings evolved, we developed the ability to use tools to solve problems. This is an aspect of humanity that philosophers call “homo fab... continue reading »