Fresh cut produce

Gain an overview of the latest developments in the fresh-cut produce sector - from production and hygiene practices through technological innovations to marketing trends

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 these recent developments, CCFRA organised a conference on fresh cut produce, drawing speakers and participants from around the world. These Conference Proceedings contain full notes from each speaker together with copies of many of the visual aids used on the day. Specifically, the topics addressed include:

Contents:

• Good agricultural practice for fresh cut produce
• HACCP for fresh produce
• Water quality supply issues
• Minimally processed produce - microbiological issues
• Nitric oxide in post-harvest control of fresh produce
• Applications of natural anti-microbials
• Produce washing and microbial decontamination
• Applications of ozone for the fresh produce industry
• Modified atmosphere packed vegetables and fruit - an overview
• Micro-perforated films for MAP of fresh prepared produce
• High oxygen MAP for fresh prepared produce and combination products
• Active and intelligent packaging of fruit and vegetables
• Applications of noble gases
• Nutritional and health promoting benefits of fruit and vegetable consumption
• Bioactive compounds in fruit and vegetables - a review
• Non-sulphite dips for fresh produce
• New prepared produce and combination products in the UK marketplace