As human beings evolved, we developed the ability to use tools to solve problems. This is an aspect of humanity that philosophers call “homo faber.” This ability to use creativity to overcome obstacles is a worldwide phenomenon, as this issue of Fresh Cut demonstrates.
First, we launch a new feature that focuses on innovation, called “Cutting Edge,” We have assembled a panel of contributors representing a wide array of fresh-cut industry functions to describe the latest research findings and new ways to tackle problems. The initial “Cutting Edge” is by Jeff Brandenburg of The JSB Group. He describes the science of modified atmosphere packaging and how it can be used to extend shelf life and enhance the quality of fresh-cut products.
In our cover story, read about how Vanmark Equipment is making advances in hydrocutting fresh produce, and how the practice got started when an industry pioneer decided to experiment with a fire hose, potatoes and a few knives.
There are plenty of fresh-cut developments in Australia, including at Tripod Farmers Group. The business started small, but has grown through its ability to withstand drought conditions and adjust its product line to evolving market demand.
An Israeli company believes it has found the solution to the issue of complete traceability from the field or orchard to the consumer’s home. Learn more about the Xsense technologies by BT9.
The United Fresh column by Dan Vache features an interview with Luca Ascari of Italian equipment manufacturer ABL. He sees a growing demand for new kinds of equipment to serve two unique markets, North America and Europe.
Food safety is an area that requires all the innovation the industry can muster. Look into the latest developments in the Food Safety Modernization Act and other food safety solutions.
What issues would you like us to cover? Which innovations are you looking for to help make your business shine? Drop me a line at email@example.com and we’ll follow up on your suggestion.