Issue link: http://osercommunicationsgroup.uberflip.com/i/993092
Sertun™ Rechargeable Sanitizer Indicator Towels fea- ture patented Color-Check™ technology that changes the towel color from blue to yellow when there is not sufficient sanitizer in it. This gives restaurant operators peace of mind that they are effectively sanitizing hard surfaces and are in compliance with restaurant health codes. "Health code violations and fines can add up, but they are just the tip of the iceberg," said Kevin Gallagher, Industry Segment Leader for Foodservice, ITW Pro Brands. "Because of the potential for negative publicity, the damage to a restaurant's brand and reputation from an illness could be devastating." With Sertun towels, restaurant operators never have to wonder if their sanitizer is out of spec. As Sertun towels deploy quat, the color of the towel changes from blue to yellow, indicating there is no longer sufficient sanitizer in the towel. By placing the towel back into properly mixed quat sanitizer, the towel recharges and turns blue again. Sertun Color-Changing Towels Take Guesswork Out of Sanitizing By Michael Castagnetto, Vice President of Sourcing, Robinson Fresh Everyone has a favorite summer holiday/fresh produce pairing. This means there is increased demand by con- sumers and more pressure on fresh supply chains. While some may see the summer as a season of fresh produce logistics hurdles – like timing deliveries to match up with produce promotions for the summer holidays, for example – there are a few key steps you can take to help ensure you don't miss out on sales as your shoppers purchase their favorite produce items. We've used watermelon as an example, but these solutions can be applied to any fruit and vegetable supply chain that is in high demand during peak seasonal periods. 1. Work with a network of growers. For a consistent supply of watermelons, it's a good idea to work with several watermelon Using premium Nam Hom "fragrant water" Thai coconuts bottled within hours of harvest, the third generation Thai family business expands its award-winning line of natural coconut waters with the launch of new chilled products using innovative HPP, flash pasteurization and fermentation technologies. Taste Nirvana adds to its current shelf-stable lineup with chilled HPP Cold Pressed Premium Coconut Water, Roasted Coconut Water and Coco K-Fir Probiotic Coconut Water. Designed to meet consumer demand for HPP and chilled beverages, this move increases Taste Nirvana's sales position and reputation for best tasting coconut waters within the rap- idly growing plant-based water category. Taste Nirvana HPP Cold Pressed Coconut Water is created to share with con- sumers natural coconut water in its freshest, most refreshing form. High Pressure Processing (HPP) – an innovative industry method used to eliminate the bacteria while Driscoll's, a leading brand of fresh, delicious berries, debuted "Pursuit of Flavor," a six-part miniseries that explores the pas- sion of growing great tasting berries. The full miniseries can be found on Driscoll's website at www.driscolls.com/pursuit-of- flavor. "At Driscoll's, we're on a continuous journey to live up to our brand promise of Only the Finest Berries™," said Frances Dillard, Global Brand Lead and Director of Marketing. "This groundbreaking miniseries is a part of our strategy to build brand equity by sharing how Driscoll's uniquely pursues the art and science of creating a truly differentiated product." The "Pursuit of Flavor" miniseries includes an episode featuring J. Miles Reiter – Driscoll's chairman, a fourth-generation grower and the grandson of one of Driscoll's founders. Other episodes in the series highlight the past, present and future of each of the four berries, through the art and science of natural plant breeding and Continued on Page 21 Continued on Page 21 Four Steps to Prepare for Summer Produce Surges Taste Nirvana Expands with HPP and Probiotic Coconut Waters Driscoll's Premieres Behind-the-Scenes Miniseries on the Pursuit of Flavor Continued on Page 21 Continued on Page 21 Oser Communications Group Chicago Wednesday, June 27, 2018 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH UNITED FRESH BOOTH #2025