January/February 2021 - 25

WWW.UNITEDFRESH.ORG
UNITED FRESH
United Fresh introduces fresh-cut
processor resources library
The development
By Ben Massoud
Communications
Manager, United
Fresh Produce
Association
of new technologies,
in tandem wi t h
consumers' changing
prefe rences and
buying behaviors,
both before and
during the pandemic,
continue to change
the way produce is
processed, packaged,
and,
u l t imately,
delivered.
The new United Fresh Fresh-Cut
Processor Resources Library provides
complementary resources to guide
the produce industry through the
challenges and opportunities in
sustainable packaging, facility design
and operations, fresh-cut market trends,
sanitary equipment design and food
safety and more.
" The content in the United Fresh
Fresh-Cut Processor Resources Library
is thoughtfully developed from the
shared insights and experiences of
our Fresh-Cut Processor Board
Members' company operations and is
reviewed by an editorial committee
of the Board, " said Raina Nelson,
executive vice president of business
development, Renaissance Food Group,
and chair, United Fresh Fresh-Cut
Processor Board.
The continued growth of
packaged produce
In some of the latest evidence
signifying its increasing demand,
packaged produce represented over
half of all produce dollar sales at
retail in the third quarter of 2020,
according to United Fresh's FreshFacts
on Retail report. Additionally, the
growth of packaged produce continues
to outpace that of bulk produce, a
trend that has gained momentum in
the latest year and specifically during
the pandemic.
Monumental changes in
consumer purchasing
behavior over the past
year require the industry
to stay updated on the
latest trends.
for more sustainable, recyclable and
compostable solutions.
Looking to utilize polyethylene
(PE) products that promote package
recycl ing and offer sustainable
advantages? In the resource article
Design for Recyclability - Food
Packaging, Rashi Tiwari and Larry
Effler, Ph.D.,
from Dow, detai l
the RecycleReady Technology,
which enables packaging with the
convenience and features of typical
multi-material, multi-layered pouches,
flow wrappers, and barrier film with
the added benefit of recyclability.
Facility design and plant
operations
Premier quality and total safety in
facilities must go hand-in-hand. With
a vast amount of legacy equipment
in production facilities today,
it
is imperative to seek new ways to
achieve more value for investment and
mitigate risk while saving up for newer
equipment, with enhanced sanitary
design features.
FreshFacts on Retail reports the
significant growth can be attributed
to buyers making more trips to the
store, as well as spending more per
trip. Additionally, more consumers
recognize the unique benefit s
of packaged produce, including
potentially increased hygiene, greater
variety, perceptions of longer fridgelife
and ease of click and collect.
Increased packaging raises the demand
In the resource, Don't Let Today's
Decisions be Based on Yesterday's
Legacy, Melissa Ortner, Channelized
Solutions & Heinzen Manufacturing,
presents a simplistic, yet effective take
on best practice design implementation.
Rooted in the 10 Principles of Sanitary
Design and combined with industry
knowledge,
this OEM (Original
Equipment Manufacturer) Design
Guide provides a practical approach
to equipment design considerations,
including sanitary operat ional
performance, fabricated weldments,
component fasteners, process piping
and more.
COVID-19 trends
Monumental changes in consumer
purchasing behavior over the past year
require the industry to stay updated on
the latest trends. Explore the evolving
fresh-cut market trends during the
COVID-19 pandemic, in IRI's report,
The COVID Era: Produce and FreshCut
in a Rapidly Changing Consumer
Environment. Delve into how freshcut
produce has performed during
the pandemic versus other categories,
including whole produce.
" As the Fresh-Cut Processor Board
continues to develop the library, we
encourage the industry to check back
for additional resources on new and
emerging topics, and even consider
submitting an article for consideration
as part of the library. The future is
bright with new opportunities and
United Fresh will certainly continue to
provide meaningful tools and resources
that will help the fresh-cut sector keep
innovating and thriving, " said Raina.
Access these resources and more
in the library, by visiting www.
unitedfresh.org. To contribute an
article to the library, contact United
Fresh's John Toner, vice president,
Convention & Industry Collaboration,
at jtoner@unitedfresh.org.
PRODUCE PROCESS ING
25
http://WWW.UNITEDFRESH.ORG http://www.unitedfresh.org
January/February 2021

Table of Contents for the Digital Edition of January/February 2021
