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Produce Show Daily Monday, June 25, 2018 4 New Year, New Trends: Five Produce Trends to Watch in 2018 By Gina Garven, Director of Category Management, Robinson Fresh Consumers are clamoring to learn more about fruits and vegetables and the many ways they can be prepared and enjoyed. Online searches for produce have more than tripled over the last 10 years. Most notably, searches for vegetables have increased 114 percent in the last decade. And it makes sense: U.S. consumers remain focused on health and wellness, and fresh fruits and vegetables play a major role in supporting the healthy lifestyles they aim for. Consumers are also constantly seeking out new flavors, and fresh produce provides a bounty of opportunities for culinary creativity. Let's take a look at the top five produce trends to watch as 2018 unfolds. 1. Vegetable-Centric Cuisine Whether they do it for health reasons or personal eating philosophies, conven- ience or budget, many consumers are looking for ways to incorporate more vegetables into their diets or turning to plant-based diets. They're substituting traditional center plate items for vegeta- bles – replacing meat with vegetables, like Buffalo cauliflower or jackfruit tacos – or making produce the star of the dish, rather than a supporting character. 2. Colorful Consumption Nutritionists have been telling us to eat a rainbow of fresh produce for years, and consumers are picking up on just how great that advice is – whether it's for the health benefits or the wow factor. Vibrantly colored vegetables – like pur- ple cauliflower, purple sweet potatoes, asparagus, and Brussels sprouts – are anticipated to be popular picks as con- sumers shop for pops of color. 3. Herb Appeal As consumers experiment with a wider variety of vegetables, they're using more herbs to try out new and varied flavor pro- files. Some exotic and uncommon herbs are growing by leaps and bounds: online searches for lemongrass, for example, have gone up by 40 percent in the last five years and 194 percent in the last 10. 4. Peruvian Cuisine Peruvian cuisine has great potential to influence produce sales over the next year and beyond. Online searches for Peruvian cuisine have grown by 64 percent since 2014. The aji amarillo chili pepper – which is grown all over Peru and a core item in the c o u n t r y 's cuisine – is also gain- ing popu- l a r i t y . Other chili p e p p e r s , like poblanos and habaneros, are also trending, with 8.15 percent and 10.98 per- cent three-year compound annual growth rate (CAGR), respectively. 5. Broth-Based Entrées Broths – savory liquids made when bones, meats, fish or vegetables are sim- mered in water for several hours – have been a part of global cuisines for cen- turies. But recently, broths have reemerged with a fresh reputation: a ver- satile, flavorful, nutrient-rich base for a variety of entrées, from soups to noodle dishes and beyond. Online searches for broth are up 75 percent in the last decade, with vegetable-based broth searches up 85 percent in the same time span. To stay on top of produce trends and other consumer insights – and to make sure your business is set up for success – connect with one of our fresh experts at www.robinsonfresh.com/contact-us/ general-contact/. For more information, go to www .robinsonfresh.com or stop by booths #4551 and #2025. Triangle's VFFS Baggers Offer Ultrasonic Sealing for Higher OEE, Improved Seal Integrity, Film Savings Looking for airtight package seals, increased product throughput and improved product quality? Triangle's X- Series vertical form fill seal (vffs) bag- gers offer optional Ultrasonic cross seal and/or back seal. Ultrasonic welding technology is ideal for leafy produce, cheese, confectionery and other indus- tries that require 100 percent seal integri- ty for an airtight product. In addition, customers enjoy savings on film and labor, higher output and improved prod- uct quality. On average, traditional heat seals measure 3/8 inches, while Ultrasonic seals can be as narrow as 2mm – a poten- tial savings of 50-80 percent in the seal- ing area alone. For many types of prod- ucts, Ultrasonic sealing also requires less headspace, thanks to its ability to seal through food particles. In addition, it sig- nificantly reduces leakers and rejects due to product in the seal. In many industries, such as produce, it may reduce or elimi- nate the requirement to manually inspect 100 percent of bags for leakers, resulting in improved labor savings and higher throughput. Triangle's X-Series VFFS Baggers not only offer the flexibility to seal bags with heat sealing or Ultrasonic welding, they also feature quick changeover of forming tubes, film rolls and sealing jaws, allowing users to run supported or unsupported film, as well as multiple bag sizes and speeds. Ultrasonic sealing is available as an option on both constant motion and intermittent m a c h i n e models. For a d e m o n s t r a - tion of Model XYS08/7U with Ultrasonic cross seal and back seal, stop by booth #S2435 at the United Fresh Show. The compact Model XYS08 can run bags as small as 2.5 inches wide with heat seal, and 3.125 inches with Ultrasonic seal. Standard features on the Triangle X- Series include Rockwell Automation/ Allen Bradley ControlLogix, AB Kinetics Servo Drives and AB PowerFlex AC Drives. Visit booth #2435, or online at www.trianglepack- age.com, to learn how Triangle can help you reduce material, energy and mainte- nance costs while improving production and product quality. AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH UNITED FRESH Kimberly Oser Publisher Jules Denton-Card Senior Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry • Jeanie Catron • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Susan Stein Customer Service Managers Jay Watson • Hannah Stefanovich Show Logistics & Distribution Marcos Morhaim Senior Account Manager Adrian Chacon • Andy Hartnett Account Managers Tara Neal Director of Operations Enrico Cecchi European Sales Produce Show Daily is published by Oser Communications Group ©2018 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com Lee M. Oser Founder About Triangle Triangle Package Machinery is a U.S. manufacturer of vertical form fill seal (VFFS) bag machines, combination weighers, tray loading/depositing sys- tems and horizontal cartoning/bag-in- box systems. Founded in 1923, Triangle is proud to be celebrating its 95th anniversary. The company's Chicago, Illinois, headquarters is a 120,000 square foot facility that houses its entire manufacturing process from raw mate- rial fabrication through complete machine testing and checkout. Triangle also provides superior after sales sup- port, training, documentation and online troubleshooting, as well as spare parts service. For more information on Triangle's equipment and service capabilities, visit online at www.trianglepackage.com, call 800.621.4170 or stop by booth #2435. Kohler Honored as 'Green Master' Kohler Co. was recognized as a 2017 Green Master by the Wisconsin Sustainable Business Council and the Green Master Program at the organiza- tion's annual conference. Green Master recognizes Wisconsin businesses for their commitment to sus- tainability and provides benchmarks to track their progress. The program meas- ures efforts in nine sustainability cate- gories: energy, carbon, water, waste man- agement, transportation, supply chain, outreach, workforce and governance. By providing businesses of all sizes and sec- tors objective criteria, Green Master allows companies to compare sustain- ability performance against peers. "This recognition is a tribute to all Kohler associates who are investing their energy to help us operate more sustain- ably," said Davor Grgic, Chief Information Officer and Vice President of Sustainability. "Kohler is committed to environmental sustainability, strength- ening communities and addressing criti- cal social needs while growing our busi- ness to meet the needs of our customers." Kohler Co.'s sustainability journey began with the creation of its first water-conserving products in the 1970s. In 2008, Kohler committed to a goal of sending no solid waste to land- fills, reducing or offsetting 100 percent of its greenhouse gas emissions and reducing water usage by 2035. The company drives toward these goals by developing products that have lower environmental impacts over their entire life cycle and incorporating sustain- ability into the product development process itself. This recognition caps a year in which Kohler was awarded the US Water Prize by the US Water Alliance, the US Green Building Council's Ray Anderson Radical Industrialism Award, a fifth Sustained Excellence Award from the Environmental Protection Agency's WaterSense Program, and launched its first ever public Sustainability and Stewardship Report. The Wisconsin Sustainable Business Council is a network of Wisconsin busi- nesses and organizations that are responding to the challenge of sustain- ability. The organization provides busi- nesses with the tools they need to both understand sustainability progress and strive for continuous improvement. For more information, visit www.kohler.com.