Current issue
July/August 2020
Past issues
May/June 2020
March/April 2020
January/February 2020
November/December 2019
September/October 2019
Plant-based meats taking off as consumers want alternatives to real thing
New concepts in environmentally friendly packaging
McClure’s Pickles finally finds right mix for ready-to-drink Bloody Mary
Pickle producer details what makes a great pickling cucumber
Reducing post-harvest waste
Up-and-down shipping industry affect produce supply chain
Changes on horizon for United Fresh in 2020
Q&A with Ryan Ellis of Idahoan Foods
July/August 2019
Cutting Edge in Potato Slicing
PACK EXPO preview
Product Focus Section
Produce Processing 7: Mira Weigensberg, The Mushroom Benefit
Cutting Edge: Advantages of flexible packaging
May/June 2019
Modernization driving frozen food industry
Five tips to attract young consumers to frozen fruits and vegetables
How food producers are using smart technology to increase production
Navigating California’s complex Proposition 65 warning label laws and avoid lawsuits
Previewing United Fresh 2019
Naturipe’s Janis McIntosh focused on reducing packaging
Creating a complete loading dock seal to increase efficiency
March/April 2019
How the Produce Traceability Initiative is progressing
New facility at Michigan State offers ability to experiment, make market-ready products
Produce in pet food is a growing trend
Craft breweries, orchards partner to create unique beverages
Pulsed electric field technology offers great potential for juice processors
The latest in cutting tech on display at Fruit Logistica
January/February 2019
Features
Breaking down a fresh-cut produce production line
Hygienic designed equipment can reduce deep cleans, downtime
Food sorting tech: Recent innovations raising the bar
Produce Processing 7: Vonnie Estes, Produce Marketing Association
Product Focus Section
Columns
Editor’s Letter: E. coli strikes again
Cutting Edge: Knowledge to design better equipment available, just needs to be collected
United Fresh: Packaging increasingly important in marketplace
November/December 2018
Departments
Cutting Edge: Circular business models deliver sustainability wins
United Fresh: A fresh approach to school foodservice
Produce Processing 7: Ron Carkoski, The Four Seasons Family of Companies
Features
Blazing a New Trail: EnWave’s REV technology a game-changer for dehydrated meals
Spirited Endeavor: Michigan man honors family farming history with new potato-based vodka
Innovation Spotlight: Featured products from innovative companies
September/October 2018
Features
The Hit List: The top three challenges facing plant managers
Future Proof? Data-driven automation improves yield, quality, cuts labor costs
Fresh Radiation: Food irradiation pitched to fresh produce market
Form & Flavor: Three new approaches to broaden produce-based snack choices
Standing Out: The stories behind award-winning packaging
P2Seven: Nick Desai, Snack It Forward
Columns
The Process: Do what you can
Cutting Edge: A fresh look at lone workers in produce processing
United Fresh: Industry leaders talk ‘TEC Talks’
July/ August 2018
High Pressure, High Standards – HPP making its case for enhancing food quality, safety and packaging
A Fresh-R Look – How existing products can adapt, take advantage of trends
Efficient Solutions – Finding the balance between food waste and plastic waste
Changing It Up – Why an organic dairy made the jump to packaged Brussels sprouts
Responsible labor focus for PMA, United Fresh
Swanson Pickle’s next generation stepping up with improvements
United Fresh – This year’s United Fresh highlighted equipment as well as innovative produce-based products
Product Focus Section – Featured products from innovative companies
Show Preview – Big changes coming to PMA Fresh Summit
