Packaging

Fresh Ideas: Paying Attention in Uncertain Times

In most years, the holidays are slow news times. Not so in 2012, when a convergence of political developments created a climate of angst and a new c... 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 »

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 »

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 »

Quality Assurance Depends on Equipment, Systems

Welcome to the world of quality assurance (QA) in fresh-cut produce. Regulators mandate it, customers expect it and fresh-cut processors and shipper... continue reading »

On the Road with Fresh Cut

Recently, I have had the opportunity to hit the road and visit a variety of fresh-cut operations. Being relatively new in my job and to the field of... continue reading »