Current issue

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’



Past issues

December 2010

Better Broccoli: Apio, Monsanto partner to boost nutrients naturally

Storage Practice Effects on E. Coli: Time and temperature impact on growth, survival on leafy greens

Turning Over a New Leaf: Chlorine stabilizer shows promis in wash environment

Classiclally Organic: Foodservice distributor introduces retail organic line

Fruit Logistica 2011: World’s leading produce show rolls into Germany in February

Expo & Showcase of Processed Foods: Trade show highlights the best of manufactured foods from California

November 2010

East Coast Fresh Cuts: Retail products fueling growth westward.

Bipartisan Politics: Child nutrition, food safety bills fail to pass by election break, but they’re not dead.

Misrepresented in the Media: Growers, processors respond to Dr. Oz program calling fresh produce ‘dangerous.’

A Slice of the Market: CrunchPak expands facilities, rolls out new products and promotions for its 10-year anniversary.

FreshRinse: Groundbreaking technology is breakthrough for food safety, Fresh Express says.

Status Check for Food Safety: PMA’s Whitaker advocates for teamwork between sales and food safety.

PMA Fresh Summit Gallery

October 2010

The October 2010 issue of Fresh Cut is online.

 

September 2010

Fresh-Cut Stone Fruit: California labe develops varieties, process and package for year-round products

Research for Leafy Greens: Geo-referenced cartons of lettuce

Federal Cooperation: FDA, CDC and USDA working together to improve food safety

PTI: Where We Are: Traceability initiative changes governance structure, adds leadership council

Farmworker Housing: California growers don’t house their workers anymore

Show Previews: United Fresh Public Policy Conference, PMA Fresh Summit

2010 PMA Foodservice Conference and Expo

July 2010

June 2010

May 2010

  • A Food Revolution
  • Organics in 2010 Organic sales experienced tremendous growth, but the market began to stabilize in 2008 at high levels of consumer acceptance and use, according to the State of the Organic Consumer 2010 study, released by the Hartman Group in April. About 75 percent of consumers use organic products, and about one-third of those use organics at least monthly, and that hasn’t been affected by the economy.
  • Packaging Potatoes In an effort to meet changing consumer demands and lifestyles, L&M Cos. is expanding its microwaveable potatoes to include sweet potatoes, and has introduced new packaging for their microwaveable russet potatoes.
  • Your Salad Story The biggest name in fresh-cut salads is entering a new era in its business practices – one of trust and connecting with consumers.

March 2010

  • Data and Werewolves
  • I-9 Issues In June 2009, the Department of Homeland Security’s Immigration and Customs Enforcement (ICE) agency issued 650 I-9 audits, more than in all of 2008. In November, ICE issued another 1,000 audits.
  • PACA for Processors Jerr Brandel is tired of what he calls “bait and switch” tactics in the fresh-market produce industry, and he wants to see them stop. At the very least, he wants growers to take more control of the prices they get for their crop.
  • Pero’s Salad Cut Ups There big changes happening at Pero Family Farms; not the least of which is the new company name.

February 2010

  • A Green Fusion Pizza is one of the most consumed foodservice products in the United States; the category accounts for about 10 percent of all foodservice sales. Pizza sales have steadily increased over the years and now account for more than $30 billion in annual sales and 17 percent of restaurants in the United States are pizzerias.
  • A Healthy Lifestyle Lifestyle Foods Inc., a fresh-cut processor based in York, Pa., has only been operating for four years, but already it’s expanding its lineup around healthful food choices.
  • Going Green
  • PMA Adds to Food Safety Team The Produce Marketing Association (PMA) announced in early January that it was reorganizing the staff to better implement its strategic plans.

January 2010

  • Food Safety for All
  • Fresh-Cut Convenience Fresh Del Monte Produce is heavily invested in value-added produce items at retail, but the company was looking for ways to reach consumers in places where fresh fruits and vegetables typically aren’t available.
  • Legislating Food Safety Last year was a busy one for food safety legislation. The thought early in the year was that increased food safety regulations would move forward under a new administration that supported a revamped food safety system in the United States.
  • State of the Industry At the start of 2009 in Fresh Cut’s annual state of the industry report, there was little evidence that the small cracks in the economy would grow so large. In fact, the fresh-cut segment was looking up moving into last year, with retail sales of fresh-cut fruits and vegetables increasing and foodservice sales at least level.

December 2009

  • Dole’s Salad Guide Bagged salads jump-started the fresh-cut produce industry and today account for nearly $5 billion in sales. A few big companies, one of which is Monterey, Calif.-based Dole Fresh Vegetables, dominate the segment. Dole’s share of the market is growing, approaching 40 percent, and it is the world’s largest producer and marketer of fresh fruit and vegetables, with revenues of $7.6 billion in 2008.
  • Turning the Corner: Americans are eating out more now than at the beginning of the year, but they’re spending less at each visit, according to a new study published by AlixPartners in October. The study surveyed 1,000 consumers to evaluate their eating trends and compare the results to surveys conducted earlier in the 2009.
  • Under Pressure Ohio State University food science researcher V.M. “Bala” Balasubramaniam isn’t feeling pressure to perform. He’s using pressure.
  • Window Shopping



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Dehydrated meals get a boost from new REV technology by EnWave Corporation. Denis Mikhailov's Nomad Nutrition has made good use of it. Read More: bit.ly/2QvekDR ... See MoreSee Less

6 hours ago  ·