January/February 2022
A look at steam direct injection processing
Most consumers are willing to give a little leeway when it comes to consistency and fresh produce.
Addressing labor challenges through automation, robotics
Almost from the moment robots first appeared in factories in the 1960s, the immediate reaction among factory workers was a fear that automation would replace humans in the manufacturing workforce. More than half a century later, not only has this assumption proved false, but many facilities in manufacturing cannot even find enough skilled labor to work its current automation, including produce processing.
Future Crops addresses yield-cost-quality equation
A new Dutch-Israeli venture will make it possible to grow high-quality herbs and leafy greens without relying directly on Mother Nature.
Informing on the FSMA water quality rule
While we’re waiting for the dust to settle around newly proposed changes to the Food Safety Modernization Act (FSMA) agricultural water requirements, let’s take a look at what we’ve learned about ag water safety in recent years.
Innovating out of the food crisis
For much of the globe, we have less of a food crisis and more of a nutrition and health crisis. In the U.S., many more Americans are sick than are healthy, and the top driver is our food.
Lipman Family Farms invests in organics, sustainable packaging
New green initiatives at Lipman Family Farms have grown to fruition.
Traceability rule changes looming with FSMA 204
In September 2020, the U.S. Food and Drug Administration (FDA) released a 199-page Proposed Rule for Record Keeping for Food Traceability as part of the Food Safety Modernization Act (FSMA).
Troon Vineyard takes forward-thinking approach to create distinctive tastes
From the organically grown winegrapes to the sheep that graze in the vineyards after harvest, to winemaking in aged oak barrels and clay amphorae, there’s something different in the mix at Oregon’s Troon Vineyard.
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