Fresh Cut Magazine

Convenience Foods

The fresh-cut industry is an exciting one. This month, Fresh Cut is bringing you our first State of the Fresh-cut Industry story. It’s a Q&A with several members of the industry – from processors to association heads. It’s a story that I hope opens your eyes as much as it did mine. In our story we cover topics from food safety to product use to the future of the industry. One of the people I spoke with was Jim Gorny, vice president of quality assurance and technology for the United Fresh Fruit and Vegetable Association. Jim talked about the fresh-cut industry’s evolution into a refrigerated foods category rather than simply fresh-cut fruits and vegetables. This is a conversation we’ve been having around our office lately, too. Where does the fresh-cut produce category end and “convenience food” begin? There are logical partnerships that can happen with fresh-cut…  » Read more

---

Company Brings Taste of the South To Consumers

Everyone at Glory Foods knows what good collard greens are supposed to taste like. That’s how the company assures consumers are getting what they pay for. “We’re not putting a label on something and selling it,” said Michael Brown, head of the fresh produce division at Glory Foods. “We’re putting a label on something that’s part of us.” And consumers appreciate that. Since the company entered the fresh-cut produce arena four years ago, customers have been embracing the down-home products offered by Glory Foods. Among those specialties are fresh-cut sweet potatoes and collard greens. Those who eat Glory Foods’ products already seem to know that the dark greens and oranges of collard greens, turnip greens and sweet potatoes provide healthful benefits. They’re just looking for a more convenient way to prepare them. “Our first target group is the elderly and older, semi-retired and retired people who grew…  » Read more

---

Variety Choice Imperative for Fresh-Cut Quality

Fresh-cut quality starts in the fields. And that means choosing the right variety. “Choosing the cultivar that performs optimally in a particular season and growing region is the first step in the production of high quality fresh-cut produce,” said Ashley Bell, technical consultant for the International Fresh-cut Produce Association in Europe. While uniform size, high yields, ability to be harvested mechanically, uniform ripening and reduced waste are desirable for both whole and fresh-cut produce, there are some characteristics especially needed for fresh-cut. “Where the differences arise are in post-cutting attributes such as shelf life, color change, texture, flavor and sensory characteristics such as sweetness, acidity and aroma,” Bell said. Fresh-cut salads, in particular, have to have strong visual appeal, which processors achieve by including a medley of different varieties with different colors and leaf shapes. Texture of the salad also plays an important role. When…  » Read more

---

Showcase: Seed Varieties for Fresh-Cut

Nunhems USA Cleo Cleo has nice sizes in early plantings. This cantaloupe variety not only has a very good storage life, but its attractive, firm flesh will catch attention. Magenta Magenta has quality and flavor. Not only will the unique internal color of Magenta attract consumers, but its small seed cavity makes this variety adaptable for both fresh and processing markets. Magenta has shown to provide optimum size with extended shelf-life and is well-suited for early plantings in both greenhouses and open field. SXM 7208 This a Western shipper produces very large-sized melons in adverse conditions. SXM 7208 has the ability to provide high yields while maintaining a consistent quality level. Fruit are firm with good shipping and storage characteristics. SXM 7208 has performed well in trials in California and Mexico. For more information about Nunhems, call Rebecca Catlett at (208) 674-4146, e-mail .(JavaScript must be enabled to view this email address)…  » Read more

---

Experts Weigh In On Hot Topics In Fresh-Cut Industry

The fresh-cut produce industry is dynamic with innovations and new developments almost daily. To bring readers a complete view of the past, present and future of the industry, Fresh Cut asked several industry leaders questions on the state of fresh-cut. Following are excerpts from their responses. Visit http://www.freshcut.com to read the respondents’ entire answers. How has the fresh-cut produce industry evolved from its beginnings? Alessandro Turatti, Turatti Srl: We operate in several areas of the food industry, and I can assure you that fresh-cut is definitely the one that is evolving fastest. In this market, what was new six month ago can be old now. It is a very challenging and exciting industry. Many technological advances occurred in the 1980s and 1990s (improved washers, continuous dryers, faster and more reliable packaging machines). These developments moved (the industry) toward quality, hygiene and shelf-life improvement. Dennis Gertmenian, Ready Pac: (It is…  » Read more

---