Fresh cut produce - proceedings of second
international conference

Identify the latest developments in the fresh cut produce sector - from raw material quality and product microbiology to technological innovations and waste reduction

The market for chilled fresh-cut produce has seen dramatic growth in recent years, stimulated largely by consumer demand for fresh, healthy, convenient and additive-free foods which are safe and nutritious. The food industry has responded to this demand with creative product development, new production practices, innovative use of technology and skillful marketing initiatives.

To take stock of the these developments, CCFRA organised a Second International Conference on Fresh Cut Produce (September 2001), covering recent developments with fresh cut produce. Drawing speakers and participants from around the world, the event followed up on many of the issues and opportunities highlighted at CCFRA's First International Conference in 1999. These conference proceedings contain notes from each speaker together with copies of many of the visual aids used on the day.

Specifically, the topics addressed include:

• Raw material quality factors: how they affect final fresh-cut produce quality
• Fresh-cut "down under" - an Australian perspective
• Fresh produce traceability: principles and practice
• Physiological basis of fresh-cut fruit and vegetable differences
• Unit operations for fresh-cut produce
• Latest developments in organic produce supply
• Microbiological issues related to fresh produce
• Moisture absorbing and anti-microbial active packaging for fresh-cut produce
• Advances in sulphite replacement technologies for fresh-cut produce
• Produce washing and decontamination: where are the next generation of safe and effective biocides?
• Guidelines for high oxygen MAP of fresh prepared produce
• Control of water condensation and effects of plastic film perforations on the spoilage of fresh cut produce
• Challenges in modelling for improving the quality of fresh-cut fruit and vegetable products
• An overview of the equipment and machinery requirements for the fresh-cut industry
• The effects of minimal processing operations on the nutritional components of fresh cut produce
• Recovering value by reducing waste in the fresh-cut produce industry