facility operations

An overview of how HPP is used in the produce processing industry

High pressure processing, or high hydrostatic pressure processing, is a method of processing fruit products (such as oranges, grapefruits, mangos, etc... continue reading »

Water use targeted in Michigan food processor study

A Michigan fruit processor wants to reduce its water use by 10 percent, agreeing to work as a test site for a federally funded project to further impr... continue reading »

Paying attention to the process helps Michigan pickle processor thrive

Achieving success as an agribusiness is a value-added proposition for Bob McClure’s family. The relatively small, family owned company, McClureâ€... continue reading »

Humans and equipment both needed to assure top-quality fresh-cut

Technology for inspecting fresh-cut produce from field to home, commercial or industrial kitchen is as sophisticated as it’s ever been. But the h... continue reading »

IFDA, Technomic, FSMA launch online foodservice training

Technomic, working in collaboration with the International Foodservice Distribution Association (IFDA) and the Foodservice Sales & Marketing Assoc... continue reading »

Thinking the unthinkable

In a former life, I wrote articles about church leadership and management, including the topic of church security. The experts I interviewed shared in... continue reading »

IFT15 all about food innovation

Advances in produce processing and all other types of food manufacturing will be front and center at this year’s annual convention of the Institute ... continue reading »

Telling the industry’s story

Telling the industry’s story We are on the eve of United Fresh 2015 in hockey-mad Chicago, co-located with the Food Marketing Institute annual me... continue reading »

Pouches are becoming a dominant style of food packaging for produce companies

Walk through any produce section today and you’re sure to see an onslaught of different fresh produce products being offered in pouches. It’s a tr... continue reading »

Optimized sanitation methods for produce processing

In recent decades, the market for fresh produce – and, in particular, minimally processed, ready-to-eat products like fresh-cut lettuce – has grow... continue reading »