UK: R&G Fresh Herbs launches Nature’s Flavours
R&G Fresh Herbs, a UK leading supplier of fresh cut herbs to the supermarket, foodservice and wholesale sectors, is pleased to announce the launch of Nature’s Flavours, the first range of branded, fresh cut herbs to benefit from Modified Atmosphere Packaging (MAP).All Nature’s Flavours herbs are packed.....
Italy: no risks of foreign bodies in Rago's salads thanks to a new machine
Rago Group is a leading Italian company specialized in a wide range of baby leaf products
(rocket, spinach, red and green batavia, lambs lettuce, red chard, red
mustard, bull's blood etc.) all grown in tunnels. With a presence in the business
for over 120 years, Rago is a family of growers with a.....
US: Ready Pac introduces new fresh cut selections
Fresh-cut fruit innovator Ready Pac announced the launch of new ready-to-serve fresh-cut fruit products that began shipping this fall. The new items feature seasonal fruits rarely – if ever – seen in the fresh-cut produce category, including pears, oranges and kumquats. “To my knowledge, Ready Pac is the.....
Photo report
Fourth edition of Fruit Attraction Madrid well attended
Last week for the fourth time the Fruit Attraction was held in Madrid. Last year the exhibition covered two halls but this year it had grown significantly with an extra hall. There were also plenty of visitors to the tradefair. On Wednesday and Thursday the halls were packed.Photoreports:Fruit Attraction.....
How to slow down the browning and softening of fresh-cut banana
Texture and color are two of the most noticeable quality parameters of fresh-cut fruits and vegetables and that may change during the storage.Many studies have demonstrated the efficacy of calcium compounds application by dipping in maintaining the firmness of fresh-cut apple, pear, banana and strawberry......
Fresh-cut pineapple: high-pressure argon and nitrogen to improve shelf-life
Fresh-cut fruits are very perishable produce and have shorter shelf-life than intact produce, because ethylene production, respiratory activity, enzymatic and non-enzymatic browning, tissue softening and leakage are stimulated by fresh-cut processing. The shelf-life of fresh-cut fruit is very limited (2-3.....
Choosing the right mango for the right product
With over a thousand different varieties of mangoes to choose from, selecting the right variety for mango products can be a daunting task. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), explores the impact that processing has on the flavor and texture of.....
Ozonated water in the sanitization of fresh-cut green pepper
A research group of the University of Campinas (Brazil) has assessed the sanitization efficacy of ozonated water during fresh-cut green pepper processing. The green pepper is a popular vegetable in Brazil, and it is mainly consumed raw in salads, for this reason the sanitization of fresh pepper is.....
How to enhance the shelf-life of fresh-cut broccoli raab
Broccoli raab (Brassica rapa L.) is a typical Italian vegetable, extensively cultivated in southern Italy, and especially in Puglia and Campania regions. The edible portion is represented by the young and tender leaves and by the immature heads, which have a pleasant, light-bitter taste and are eaten.....
Packaging strategies for fresh-cut melon
In the last few years, the consumption of fresh-cut products has grown rapidly as a result of the consumer trend. Several studies have been conducted to find techniques for preventing the detrimental phenomena in ready-to-use products, which are fresh produce minimally processed. Among these techniques,.....
Denmark: Fresh cut consortium find shelf life solutions
The Innovation Consortium For Product Designed Packaging of Fresh Fruit and Vegetables (Innovationskonsortium for Produkttilpasset pakning af frisk frugt og grønt) is a Danish consortium that has been carrying out research and development into factors affecting the quality and shelf life of fresh fruit and.....
How to make life difficult for bacterial pathogens in the fresh-cut produce
Some researchers of University of Foggia (Italy) published in 2009 a review on chemical, physical, and biological stress factors that can inhibit the microbial growth, especially bacterial pathogens survival, on minimally processed food.Among the bacterial pathogens, the most common on fresh produce are.....
Europe: Dole salad kits for Scandinavian Summertime
This year has seen the launch of some exciting new products from Saba, the Scandinavian branch of Dole. Included in this have been two new fresh packed salads, which mark the company's first venture into a seasonal product range.The salads, the Dole Coleslaw Kit and Barbecue Mix, as the name may suggest,.....
Germany: Kronen presents spiral cutting machine
The new spiral vegetable cutting machine S021 is a small, easy-to-use machine of reduced dimensions and can cut large, thin spirals from round and/or long vegetables such as carrots, beetroot, pumpkins, radishes, celeriac, zucchinis, swedes, potatoes, etc. By means of variable tools a multitude of spiral.....
Italian research: rapid detection of pathogens in fresh-cut products
The rapid detection of human pathogens in fresh-cut products is a current limit for safety of these products. Between 2010 and 2011, the researchers of Università of Foggia (Italy) have analyzed 22 fresh-cut samples, containing different vegetable salads of different brands, these products were purchased.....
Enhancing safety and aroma in fresh-cut produce with essential oils
The safety and aroma appeal of fresh-cut fruits and vegetables could be improved by using a right combination of flavors among the antimicrobial essential oils (EOs) and the target fresh-cut produce. The paper of Ayal-Zavala et al. (2009) describes some premises, listed below, about the potential addition.....
Cut-type effect on the quality of fresh-cut papaya
The operations involved in the processing of fresh-cut products induce a rapid enzymatic depletion of natural antioxidants as a response to the cutting. For example, the retention of ascorbic acid depends on tissue integrity, the respiration rate increases in cut tissues causing a faster quality decay of.....
Research on 1-MCP application in fresh-cut processing
The 1-methylcyclopropene (1-MCP) is the chemical compound used to slow down the ripening of fruit and vegetables and extend the shelf-life of fresh-cut products. The potential impact of 1-MCP on fresh-cut fruit and vegetables has been reported only in the last years.A paper written by Peter Toivonen.....
Fresh-cut apples: cultivar and temperature at cutting affect quality
In the fresh-cut fruit sector, it is fundamental to understand the attributes of new apple selections that are important for fresh-cut processing and product shelf-life. Many processors have implemented a temperature conditioning treatment of the fruit before cutting because it has been demonstrated that.....
How to preserve the quality of "ready-to-eat" grapes
In the last years, fresh-cut grapes consumed as snacks is increasing. Tissue injuries occurring during the grape preparation process in which the stems are manually pulled off the grapes reduce the shelf-life of fresh-cut grapes that is only 14 days. Microbial growth, decay development, and firmness loss.....
Solution for peeling pomegranates
Recently, pomegranates are gaining popularity not just for their appealing appearance and unique taste, but also for offering various health benefits. Researchers report that the pomegranate is a rich source of healing properties; therefore, it was declared a Super Fruit. Pomegranate arils and by-products.....
Dirk Verkinderen, DV Fresh:
"The need for convenience-feeding will keep increasing"
The company DV Fresh was founded in 1998 by Dirk Verkinderen who has been active for almost 15 years on the Belgian market. "We have grown from a regional fruit cutting business supplying customers primarily in west and east Flanders, to a national supplier of fresh cut vegetables," says managing director.....
The fresh-cut artichoke: now you can!
The low artichoke susceptibility to browning after cutting is a prerequisite for the fresh-cut industry. The selection of cultivars of artichoke with particular physical and chemical traits, which make them suitable for cold storage and processing as fresh-cut, has been the aim of the paper published in.....
Effect of storage temperature on fresh-cut avocado quality
The avocado (Persea americana Mill.) is a nutritious fruit, rich in unsaturated fatty acids and hydro-soluble vitamins, especially A and C, in addition it is poor in sugar content it is recommended for diabetic people. It can be consumed in salads or served as dessert. The largest world producer is.....
QUAFETY project on quality and safety of fresh-cut produce: the aims
Fresh-cut packaged fruit and vegetables sold in the market represent an
underestimated public health risk due to the possible presence of
pathogenic bacteria that are known to cause serious illness in the
consumers. Another peculiarity of RTE (ready-to-eat)
fresh F&V is that the food is.....
Report of the 1st meeting in Foggia (Italy)
QUAFETY European Project on quality and safety of fresh-cut products has officially started
On 8-9 March 2012, the 1st meeting in Foggia (Italy) was held to start the activities of the EU Project entitled "QUAFETY - Comprehensive Approach to Enhance Quality and Safety of Ready to Eat Fresh Products". During the meeting, all aspects regarding the operational and administrative management of the.....
Edible coating formulations for fresh-cut pineapples
Pineapple (Ananas comosus) is one of the most well-liked tropical fruits for its nutritive characteristics, juicy and tasty flesh. Fresh-cut pineapple is more convenient for the consumer, because the thick peel and inedible crown are removed during fresh-cut processing. However, the process of fruit peeling.....
"La Linea Verde"
Italy: R&D crucial to manage issues in fresh-cut sector
On 6 March 2012, FreshPlaza went to visit "La Linea Verde",Manerbio, Brescia, Italy, an Italian leader for fresh-cut sector. We spoke to Dr. Demian Becchetti, company manager, and Dr. Marco Petrogalli, responsible for research and development of the company. Which could be the critical issues for a La Linea.....
Irradiation as phytosanitary treatment to overcome the quarantine barriers
Phytosanitary measures are regulations to prevent the introduction or spread of quarantine pests. Currently, the most used phytosanitary measures involve extreme temperatures and fumigants (methyl bromide fumigation). Hallman's review (2011) describes the use of irradiation as a phytosanitary measure.....
Summary and photo report
5th edition of the European short-course "Quality & Safety of Fresh-cut Produce"
The fifth edition of the European Short-course on "Quality & Safety of Fresh-cut Produce" was successfully concluded in Berlin on February 8, 2012. It was organized by the University of Foggia (Italy), in cooperation with the University of Cordoba (Spain), FRESHCONEX (Germany), United Fresh Produce.....
US: Washing whole lettuce leaf prevents cross contamination
Fresh and fresh-cut leafy green vegetables are foods with high nutritional and functional value. However, recent outbreaks of food-borne illness associated with fresh produce have negatively impacted on consumer confidence in the safety of such foods. From 1996 to 2006, more than 20 food-borne illness.....
Sanitizers efficacy to inactivate E.coli O157:H7 on fresh-cut carrots
Fresh-cut produce is one of the most growing convenience foods because it offers freshness, nutrition, and convenience. However, the fresh produce contamination with human pathogens can occur anywhere during the chain, from farm to table.Fresh-cut produce is marketed as pre-washed and read-to-eat, it is not.....
February 8th 2012, Hall 7.2C / Stand A-03 - Freshconex
Launch of EU Project on Quality and Safety of Fresh-Cut Produce
The QUAFETY project (Comprehensive approach to enhance quality and safety of ready-to-eat fresh products), will be presented by its coordinator Prof. Giancarlo Colelli from University of Foggia to the International Press and to the Industry representatives on February 8th at 3 pm in Berlin (United Fresh.....
Mild heat and calcium treatment to preserve fresh-cut melon
At the end of 90s, many scientific researches demonstrated that hot water treatment was effective on many horticultural crops to improve the shelf-life of products, to reduce chilling injuries, to control microbial and insect infestations. It was reported that pre-cut heating treatment could be used to.....
Interview with Prof. Giancarlo Colelli
Italy: Quality & Safety of Fresh-cut Produce
Giancarlo Colelli, Professor of Postharvest Technology
at the University of Foggia (Italy), is facing intense and challenging
activities on fresh-cut produce with the effort of putting together
leading R&D Institutions and Enterprises: organizer of the 5th
European short-course on "Quality &.....
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