Fresh Cut Magazine

Colorful Harvest: Natural Colors and Taste

Some of the best marketing for fresh-cut produce doesn't come from packaging, signage or displays, it comes from the fresh, natural fruits and vegetables. Retail shoppers and foodservice consumers recognize that fresh is better, and they can tell by the color and quality of the produce. One company is capitalizing on that and has become one of the fastest growing produce companies on the West Coast - and it's even reflected in the name. Salinas, Calif.-based Colorful Harvest markets its products on the bright, natural colors of the intensely researched heirloom varieties. The company was founded on these colorful products in 2003, marketing whole products of colorful heirloom varieties. Doug Ranno, co-founder and chief operating officer, found that the heirloom varieties benefited from higher antioxidants and nutrients, and adults and kids loved them. He worked with plant breeders and invested in farming trials to develop…  » Read more

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Keeping Leafy Greens Safe

In the 20 years or so since packaged salad mixes first began showing up in supermarkets nationwide, we've made them a produce-section favorite. It's no wonder. These bagged mixes - washed, cut, and ready to enjoy - offer convenience, selection, and quality, and perhaps best of all, they free us from the chore of washing and chopping, slicing, or shredding salad veggies. But outbreaks of foodborne illness have, from time to time, been associated with bagged salad greens. The outbreaks have led the fresh-cut produce industry to voluntarily adopt stringent quality-control standards. The standards help ensure the safety of dozens of different kinds of salad staples, from iceberg and romaine lettuces to spinach, radicchio, and many more. Helping growers and processors keep these fresh-cut veggies safe to eat is a priority of Agricultural Research Service food safety researchers, including scientists in the Produce Safety and…  » Read more

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Non-Browning Apples

Arctic Apples are seeking a place in the U.S. and Canadian marketplaces. The apples, a product of Canadian biotechnology company Okanagan Specialty Fruits (OSF), have been genetically modified to be non-browning - which should go over especially well in the fresh-cut and foodservice segments, said Julia Stewart, a spokesperson for OSF. OSF is seeking approval in both countries for Arctic Apples to be grown commercially without restrictions - a request that has attracted some controversy. According to Stewart, OSF scientists have determined which genes control the browning process and figured out how to turn those genes off. Using that process, any apple variety can be modified to be non-browning, but so far OSF is using Golden Delicious and Granny Smith. Other varieties will most likely be added to the Arctic Apples line in the future. OSF was founded in 1996 by Neal Carter, an apple…  » Read more

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New Labeling Requirements

FDA issued a draft rule last month for menu and vending machine labeling requirements. The law, proposed last year, would require chain restaurants and vending machine operations with more than 20 units to post nutrition information. FDA is accepting comments on the proposed rule through early June, and comments can be submitted through http://www.regulations.gov. "These proposals will ensure that consumers have more information when they make their own food choices," said Kathleen Sebelius, Department of Health and Human Services Secretary. "Giving consumers clear nutritional information makes it easier for them to choose healthier options that can help fight obesity and make us all healthier." The intent of the rule, brought about by the Affordable Care Act of 2010 that passed in March 2010, is to provide consumers information to make better health choices. Consumer research has indicated that consumers want this information and would use…  » Read more

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