In terms of processed produce, snacks, fermented cabbage, microgreens and spicy flavors should be trending up in 2021.
The FDA is partnering with university and food safety orgs, and equipment manufacturers are looking for ways to help eliminate pathogens.
4-10% of food purchased by foodservice operations in the U.S. is thrown out before reaching plates, according to the EPA.
It might not seem that impressive today, but the fact that fresh leafy greens are available all across America at any time of year is quite remarkable.
“If you have a food safety problem or concern, and you need knowledge, the Center for Produce Safety should be the first place you look.”
Fruit-, vegetable- and legume-based snacks are expected to lead a burgeoning snack food industry in the coming years.
In mid-2020, Syngenta presented a webcast tour and interviews at Tomato Vision, an avant-garde tomato greenhouse in the Netherlands’ Maasland.
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