Issue link: http://osercommunicationsgroup.uberflip.com/i/393631
P ro d u c e S h o w D a i l y S u n d a y, O c to b e r 1 9 , 2 0 1 4 3 0 BERRYBREEZE OFFERS A REVOLUTIONARY SOLUTION TO FOOD STORAGE As gourmet and natural food trends continue to converge upon one anoth- er, one of the greatest challenges is making gourmet and natural foods last at peak freshness. Not only is fresh- ness an issue, but safety concerns resulting from food that is no longer fresh are critical obstacles. Taking into account the growing desire for all food types to be untreated and unprocessed, as attractive as this is to discerning consumers, this elevates these chal- lenges. Some solutions have attempted to tackle the problem with containers and wrappings, but they typically seal in bacteria that puts safety at risk. At last, someone has developed the tech- nology that allows food to stay fresh and alive longer and eliminates the microbes behind many food-borne ill- nesses. BerryBreeze™ is an innovative company that provides a revolutionary solution to food storage using an uncomplicated combination of science and nature. The newly-patented, innovative technology behind BerryBreeze involves the use of activated oxygen. In the natural world, activated oxygen- rich environments at high altitudes around the globe have produced thriv- ing regions of all types of vegetation. Activated oxygen sanitizes and puri- fies the air, killing natural threats to vegetation such as molds and bacteria. What works in nature can now work in any number of food storage systems, such as refrigerators, cold-storage units and all small uninhabited areas thanks to BerryBreeze. This hand held mechanism uses an algo- rithm that releases a meas- ured amount of activated oxygen into the storage area sufficiently to create a clean, sanitized and odor- free environment. This bat- tery-operated machine uses a timing sequence to main- tain a consistent level in the enclosed area. In two stud- ies commissioned by the FDA, internationally-recognized acti- vated oxygen experts Dee Graham and Rip Rice determined that limited regu- lar exposure to activated oxygen posed no risk to humans and enhanced the shelf-life of other organic materials. BerryBreeze works extremely well at home for the food consumer. As savvy customers are increasingly see- ing the value in organic product for health and safety benefits, and are willing to pay a premium for such items, they are realizing that the longer they can keep that food fresh and usable takes much of the sting out of the initial price point. Typically, Americans waste up to 33 mil- lion tons of produce every year, but BerryBreeze offers a means to eliminate that statistic while creating a real and positive effect towards world health and wellness by cre- ating less ethylene gas from rotten food and saving enough food to feed millions of hungry Americans. With a product that uses state of the art technology to extend the life of food, as well as appeal to the current trends in the gourmet and natural food sectors, BerryBreeze is heading into PMA Fresh Summit as a true game changer. For more information, visit the YouTube channel to see more about how the device works, visit www.berry breeze.com or stop by booth #1528. MICHIGAN APPLES TASTE BETTER Michigan's long winters, sunny sum- mers and cool autumn nights, combined with the proximity to the Great Lakes, help Michigan's 850 apple growers pro- duce the best-tasting apples in the world. With the majority of Michigan's apple growing region located along the coast of Lake Michigan, it is clear that proximity to the Great Lakes makes a difference in producing high-quality, flavorful apples. Consumer research shows that shoppers believe Michigan apples are fresher and taste better than the same varieties grown elsewhere. Michigan Honeycrisp was the apple of choice in nine out of 10 taste tests. Other premi- um Michigan varieties like Jonagold and Fuji also consistently ranked higher with consumers. "Being surrounded by the Great Lakes, Michigan is somewhat sheltered from severe weather coming across the Midwest," said Amy Irish-Brown, District Fruit Educator with Michigan State University Extension. "We still have our fair share of bad weather, but the lakes put us in a unique position of mostly cool nights, warm sunny days and plenty of moisture – important fac- tors in producing a healthy crop of apples." But climate is only part of the equa- tion. Soil is also a key factor in apple production. Soil that is not too heavy with just the right mix of nutrients keep the trees healthy across their lifespan. "Apple trees are constantly work- ing to distribute moisture and nutrients throughout. Branches, leaves and fruit all need energy for the current crop and the crops to come," said Irish-Brown. "That makes the soil in which the orchards are planted of utmost impor- tance. Nutrients, pH levels and moisture levels are mon- itored to keep the trees in top shape." The landscape of a growing region also plays a key role in the health of the orchard. Apple growers take great care in planning the layout of the orchards with careful consideration. "Of course, we believe the apple grower is the most important factor in producing, flavorful, high-quality apples," said Diane Smith, Executive Director of the Michigan Apple Committee. "They rely on research, experience and their 'gut' on a daily basis as they produce their crop. We are lucky in Michigan to have so many ele- ments in our favor contributing to the best tasting apples!" Participants in consumer research preferred the appearance of Michigan Honeycrisp and Michigan Fuji apples. Consumers said that Michigan apples are fresher and they like that they are locally grown. Other comments from consumers included that Michigan apples are sweet and tart balanced, a good size and color and have great flavor. Consumers generally prefer picking out individual apples based on size and appearance, but at the same time, they like the convenience and pric- ing of bagged apples. To meet consumer demand, more Michigan apples are being packaged to be sold individually. The Michigan Apple Committee is a grower-funded nonprofit organization devoted to marketing, education and research activities to distinguish the Michigan apple and encourage its con- sumption in Michigan and around the world. For more information, visit booth #1602, call 800-456-2753 or go to www .michiganapples.com.