Fresh Cut Magazine

FDA Bioterrorism Act Recordkeeping Requirements: IFPA Recordkeeping Teleconference

Is your company compliant with FDA newly announced Bioterrorism Act recordkeeping provisions? Larger companies have until Dec. 9, 2005, to get ready, while small businesses (those with fewer than 500 but more than 10 full-time equivalent employees) have until June 9, 2006. Very small businesses (those with 10 or fewer full-time equivalent employees) have until Dec. 11, 2006. To help its membership be better prepared to meet these deadlines, the International Fresh-cut Produce Association (IFPA) hosted a 90-minute teleconference Jan. 26. Those joining in heard Mel Drozen of Keller & Heckman, the IFPA’s legal council, address major FDA food facility recordkeeping requirements expected to impact fresh-cut processors and others involved in the trade. Following his review, participating members were permitted to field questions. Introducing the teleconference format, Jim Gorny, Ph.D., IFPA vice president of technology and regulatory affairs, applauded those participating. “There is a lot of information available from…  » Read more

---

Club Chef Expands into New Facility: New 210,000-square-foot Processing Facility Opens Its Doors

Club Chef LLC recently announced the opening of its new world-class, 210,000-square-foot fresh-cut processing facility in Covington, Ky., just across the river from Cincinnati, Ohio, where the company has been operating for more than 25 years. The new facility, expected to be fully operational by March 1, boosts the company’s space availability by over 100 percent and, with the addition of new state-of-the-art processing equipment, positions Club Chef to aggressively compete for years to come. The move significantly increases Club Chef’s ability to add more fresh-cut products including fruit, according to Tom Spohn, vice president and general manager. Randy Marcum, director of operations, states, “I’m excited about what the new facility design and layout does for productivity, but most importantly our flexibility. The attention we placed on our employee welfare area reflects our commitment to our most important asset, our people.” When fully operational, Club Chef’s new…  » Read more

---

A Total Sanitation Program ‘Above the Best’

As we begin another year, I want to focus on something that will hopefully establish a new perspective about sanitation: “Attitude” really is “altitude.” If we have a poor or lackadaisical attitude about sanitation and plug along, just getting by, soon our customers will pick up on our attitude and begin to get uneasy. Next, they become concerned that the safety or quality of the food may be in jeopardy and ultimately decide that the risk of contamination is too great and leave for safer pastures. But, if we have a positive attitude about sanitation, what I call, “Above the Best,” and strive to go beyond the regulatory requirements, we will always be in demand by customers. Our reputation will precede us, and that reputation will be of the highest caliber. You should view your sanitation program as a return on investment; it is a profit…  » Read more

---

Expert Talks about Tapping the Asian Market

As you look for market niches for your fresh-cut fruits and vegetables, check out the rapidly growing U.S. Asian population, particularly if your plant is anywhere near some of the larger metropolitan areas. The U.S. Asian population is expanding at a robust rate, according to the U.S. Census Bureau. There were 11.9 million Asians living in this country as of the 2000 census. Approximately 10.2 million of those were pure Asians, while 1.7 million were Asians mixed with other races. Between 1990 and 2000, the U.S. Asian population jumped 48 percent, dispersing into previously unfamiliar regions and outpacing all racial and ethnic groups except Latinos. The decade before (between 1980 and 1990), the Asian population virtually exploded, doubling from 3,466,847 to 6,908,638—a 99 percent increase. The U.S. Asian population includes citizens from a mix of countries, including China, Korea, India, Pakistan, The Philippines, Malaysia, Thailand and Vietnam. Chinese…  » Read more

---

Fresh-Cut Expo: New Ideas, New Technology to Take Center Stage

Here’s a dose of optimism for the dreary winter months: the fresh-cut produce industry is better positioned than ever for growth and prosperity. Why? While we are a more mature industry, with a steady presence in the supermarket and in consumers’ kitchens, we are hardly slowing down. Packaged salads are now the second-fastest selling item in U.S. grocery stores, with close to $3 billion in annual retail sales, followed closely by fresh-cut vegetables. The still-young fresh-cut fruit category is likely to surpass the $1 billion mark over the next three to four years. Beyond the statistics, consumer trends continue to support the growth potential for our products. Salad has stepped up in status to become a main entrée, no longer relegated to a side order that accompanies our lunch or dinner. Our industry continues to take exciting trends seen in restaurants around the world and…  » Read more

---

CSI Processors LTD of New Zealand

1404 Omahu Road Hastings New Zealand Phone: +64 6 879 4377 Fax: +64 6 873 9016 Bruce Sutherland, Director bruce@csinz.co.nz CSI Processors was established in 1995 to supply fresh processed vegetables to the food manufacturing industry. Based in Hastings, New Zealand, the modern, purpose-built manufacturing site hosts a team of 50 dedicated employees. Up to 7,000 MT/year of freshly grown vegetables are processed on a two-shift, 5-day roster system. The NZFSA (New Zealand Food Safety Authority) Food Safety Program shows the drive for high quality product. Consistent, cost competitive supply of the best quality fresh vegetables on a daily basis to leading customers has established CSI as one of the country’s leading fresh vegetable processors. In June 2002, CSI Processors was the winner of the Heinz-Watties Australasia Vendor of the Year Award. This award is based on the criteria of cost savings, invoicing accuracy, communication and responsiveness, product quality, orders on time and…  » Read more

---

Seed Breeing for Fresh-cut

Sakata Picks for the Fresh-cut Market Olympic Gold: Olympic Gold is a medium-late maturing main season cantaloupe variety characterized by a strong vine and large fruit (9s, 12s). The full-netted, slightly oblong fruit work well for the fresh-cut market because of their excellent firm, crisp flesh and consistently high brix (12-13). Olympic Gold is a standard variety in Central Arizona, has wide adaptability and is performing well in the San Joaquin Valley and Central America. Incline Cauliflower: Incline has large, dome-shaped heads with solid and dense curds. Known for excellent uniformity and wide adaptability, Incline is well suited for the fresh-cut market. Patron Broccoli: This high domed broccoli is medium sized, dark blue green and has a nice shape with a small bead size. Patron can be used for bunching, crown cut and processing. This variety makes nice florets for fresh-cut and has an enhanced shelf life…  » Read more

---

Showcase: Product Shelf Life Extension

New Retail Containers for Fresh-cut Fruit and Vegetables – Technology Delivers 10- to 14-Day Shelf Life A new line of retail packaging products for fresh-cut fruit and vegetables that promises a minimum of 10-14 days shelf life has been announced by Maxwell Chase Technologies, LLC, Atlanta, Ga. The company’s food safe absorbent technology (FDA approved) is incorporated safely and securely in the lid, according to Bill Brander, company founder and president. Maxwell Chase Technologies has been successfully using its technology to extend shelf life for fresh-cut fruits and vegetables for more than 10 years, and this is the first range of products which are specifically targeted at the retail segment. In addition to providing a significant extension in shelf life, the packaging has the added advantage of absorbing any excess fluids which avoids dripping and spillage, common complaints from consumers. The products are available in the following sizes:…  » Read more

---

Showcase: Washing and Drying Equipment

New Continuous Dryer for Delicate Products from Turatti NATuratti NA has developed a highly efficient system for drying leafy product without mechanical damage. After nearly 20 years of innovation and progress, the latest model utilizes new technologies for moisture removal. More than 50 Turatti air dryer units are operating successfully worldwide. The latest version, shown here, improves the overall efficiency and performance by optimizing the water removal system. The first three models were sold to a major Dutch company 20 years ago and remain in daily service today. Now, many leading U.S. and European companies have also taken advantage of the flexible and delicate action of the system. The new drying system in the 2005 Model uses the most efficient and safe method available for removing water from salad, making use of natural technologies and preserving the integrity of the product. The salad never leaves the belt after…  » Read more

---