Issue link: http://osercommunicationsgroup.uberflip.com/i/1173472
Produce Show Daily 5 7 Thursday, October 17, 2019 that Food Defend has been developing for over 15 years. First introduced in the potato storage industry in 2015, it quickly became the industry standard due to its proven superiority as an antimicrobial agent against fungal and bacterial rot organisms in potatoes, tomatoes and cantaloupe. Based on those results, Food Defend expects FruitGard to provide similarly excellent post-harvest control of decay affecting both sweet and pungent types of onions. FruitGard is usually applied while onions are held in storage, or dur- ing transit after removal from storage. FruitGard penetrates the pile of onions and kills microorganisms without adding moisture to the stored bulbs. Application requires no modification of existing stor- age facilities. Food Defend notes that, while approval is expected in the future, FruitGard is not yet labeled for use on onions and cannot currently be lawfully used for this purpose. The spectrum of activity of FruitGard against onion decay organisms is broad and includes: Bacterial Soft Rot FruitGard eliminates the causal bacteria from wounds contaminated in the field or during harvesting. FruitGard is effec- tive at low rates because it circulates around the onions as a dry gas, which condenses in moisture-rich environ- Food Defend (Cont'd. from p. 1) ments such as wounds. Black Mold and Blue Mold FruitGard is very effective against Aspergillus and Pennicillium species. In addition, it provides protection of healthy bulbs that may have been harvested before they completely cured. Botrytis Botrytis is very well controlled by FruitGard on sweet types; data do not yet exist on pungent types. One of the strengths of FruitGard application equip- ment (drums) is that they also function as air scrubbers and remove and kill fungal spores from the air. This mode of action helps to reduce secondary spread of spore-borne diseases such as Botrytis. FruitGard's rate of release can be varied with the use of an activator. FruitGard is non-corrosive to metals and building materials; it will not harm cooling coils, insulation, motors or other parts of stor- age facilities. FruitGard is not a restricted use pesticide and no special certifications are needed for applicators. Storage and handling require no special conditions or practices. Spent FruitGard can be dis- posed of in a landfill. Always read and follow label instructions before using FruitGard. Visit Food Defend at booth #4203. For more information, email Dave Paulshock at dpaulshock@food defend.com, call 833.888.3381 or go to www.fooddefend.com. peachy flavor paired with a soft floral finish. The Rosé Strawberries quickly garnered unprecedented press coverage to include such high-profile publications such as Good Morning America, Today Show, Food and Wine, People Magazine, Food TV Network and Late Night with Seth Myers. Capturing the millennial mindset of the #RoséAllDay along with an incredible wow flavor, Driscoll's new product launch brings excitement and innovation to the produce industry. Available now is the newest launch, Limited Edition Sweetest Batch Blueberries, that is popping with flavor. Plans are underway for black- berries, making Driscoll's the first company to offer a complete berry patch premium offering across straw- berries, raspberries, blueberries and blackberries. Driscoll's is one of the few berry companies with a dedicated research and development department focused on breeding high-flavor proprietary berries exclusively for its network of independ- Driscoll's (Cont'd. from p. 1) ent growers. Nicknamed Driscoll's Joy Makers, a team of agronomists, breeders, sensory analysts, plant health scientists and entomologists research and develop proprietary varieties, including these new limited-edition offerings, through tradi- tional breeding methods – no GMOs. Each proprietary variety takes years to perfect, but promises to bring even more joy to the experience of biting into a berry. The fresh berry segment has led the growth of the produce industry for almost the last decade. As the No. 1 brand in produce, Driscoll's 100-year farming heritage is dedicated to flavor first. Most recently, the company has evolved to understand the emotional drivers of what has grown the brand and now celebrates the happiness that comes from eating fresh, beautiful and delicious berries. The #BerryTogether campaign has reached millions of con- sumers through digital, experiential and channel marketing. Visit Driscoll's at booth #3945. For more information, go to www.driscolls.com. growing methods took center stage as the industry sought solutions. "Our hydroponic growing system allows us to deliver the water directly to the roots so our herbs rarely have water touching their leaves, if at all," explained Tiago Castro, Production Manager at North Shore. "Just as importantly, we have systems in place to guarantee that our water is completely free of pathogens." Hydroponic growing methods have long been understood as environmentally sustainable and are now sought for their high standards in food safety. "Our state-of-the-art hydroponic greenhouses protect our plants from the hazards of mother nature," Sullivan out- lined. "We further minimize handling and exposure through careful facility lay- out, production methods and harvesting processes that are not achievable in field and other non-hydroponic systems." Real Solutions Now While technology is often a reliable source of solutions, it's only part of the equation to ensure food safety at every level. "Technology and leadership both play a role in the effectiveness of any food safety program," said Sullivan. "The best technology can still fail with- out diligent individuals to ensure a pro- gram's success." Therefore, when technology and generations of growing knowledge join forces, solutions can be sustainable and substantial. "It will always be a blend of both. Hydroponics (Cont'd. from p. 1) Technology will provide people the tools to do a better job on monitoring training and control points," Castro said. "But I believe that at the end of the day, there will always be best practices established by a thoughtful person guiding deci- sions." Those decisions not only make for a safer product, but also a more flavorful one. Research at The University of Minnesota found hydroponically grown herbs have 20-40 percent more aromatic oils when compared to herbs grown in conventional fields. Timing Is Everything This increased scrutiny comes at a time when the demand for produce has never been higher. According to Nielsen research, consumers now report "high- quality produce" as the number one rea- son they choose any given retailer, sup- planting price and location from previous years. This creates pressure for retailers to offer the utmost in quality, as well as for growers and shippers to ensure they deliver. "We put a great deal of effort into projects focused on improving efficiency and capabilities in our facilities," said Sullivan. Facilities where this is accom- plished while also maintaining only the strictest standards of food safety. As Castro added when asked what North Shore is most proud of: "The total and undisputed commitment to do the right thing! We will never compromise in food safety!" For more information, visit booth #3577, go to www.northshore.farm, call 760.397.0400 or email sales@northshore.farm. prepare. So, we've taken all the compli- cation out. Just open and heat for seven minutes in a skillet for crispy potatoes that can be paired as a quick side dish to accompany a protein or served as a hearty main dish by topping with an egg or tossing into a salad. The quest for convenience continues to be a top priority among consumers, with our survey revealing that microwav- ing is the third most common way to cook potatoes. "When developing the newest Microwave Ready flavor, we combined the familiar flavors of fresh herbs and bright lemon to create a classic combina- tion that is the perfect companion for any type of protein," said Vann. "Our The Little Potato Company (Cont'd. from p. 4) Microwave Ready Lemon and Garden Herb kit is versatile enough to be enjoyed for every kind of meal, from busy week- nights where you need a quick option to holiday meals where you can savor food and family." At The Little Potato Company, we are focused on transforming the way con- sumers enjoy nutritious and delicious whole foods and bringing excitement back to the potato category. Creamer potatoes is all we do, so we have to be the best. We see it as our mission to feed the world better, all starting with the humble Little Potato. Visit The Little Potato Company at booth #789. For more information, go to www .littlepotatoes.com, call 604.999.5033 or email christa.wagner@littlepotatoes.com. Nancy Johnston Joins Renaissance Food Group Renaissance Food Group (RFG) has announced that Nancy Johnston has joined the company as Vice President, Produce Procurement. In this role, Johnston will continue to drive the com- pany's procurement initatives and lead all aspects of the corporate sourcing and regional procurement teams. Johnston brings to RFG a wealth of experience and knowledge from her past 30 years in the produce industry. She received her bachelor of arts degree in business administration from Wichita State University, and her background includes: sales management, purchasing, team building and mentoring, budgeting, relationship building, new product devel- opment, marketing and brand develop- ment. Prior to RFG, Johnston served as senior sales manager for Sysco Corporation, where she launched and managed the new Sysco/FreshPoint brand revitalization. She also held vari- ous other roles within Sysco Corporation, The Richard Kaiser Company, and TKO Farms Inc. In addition, Johnston is committed to making a positive impact on the indus- try through Produce Marketing Association programs such as Center for Growing Talent Women's Fresh Perspectives. She mentors students each year at PMA Fresh Connections: Retail and PMA Foodservice Expo, taking care to maintain relationships with students after their graduation. She also actively participates with Produce for Better Health Foundation and Southeast Produce Council. Johnston's role with RFG began effective June 3, 2019, replacing Debbie Vest, who retired effective June 30, 2019.