Albert’s Organics makes Smart Signs
A Smart Sign Program consisting of more than 250 organic produce point-of-sale signs, each which a specific quick-response code for information about product selection, flavor profile, nutrition and recipes, has been introduced by Albert’s Organics, Bridgeport, N.J., said Simcha Weinstein, marketing director. Shoppers with a smart phone can scan the QR code on the sign to connect to information about the products. Signs can be downloaded at albertsorganics.com.
Auerbach now has garlic in vac-pack
Secaucus, N.J.-based Maurice A. Auerbach offers vacuum-packed organic peeled garlic, said Bruce Klein, director of marketing. A 6-ounce package contains six individual packs, allowing consumers to use as much or as little as they want. “The product will last longer because of the vacuum packing,” Klein said. The company offers several kinds of organic garlic and shallots in a variety of packaging options, he said.
Better Life moving to larger facility
Better Life Produce Inc., Los Angeles, is building a 65,000-square-foot facility in nearby Commerce, said owner Bill McCoy. The facility will have a “completely cooled dock,” he said, as well as a banana room, and it will be Hazard Analysis and Critical Control Point certified. It will be just off a freeway in “one of the best spots for trucking,” McCoy said. The new location, which should be finished in about 15 months, will be more than twice the size of the company’s existing facility.
Braga Fresh offers new sleeved items
Soledad, Calif.-based Braga Fresh Family Farms offers sleeved celery and celery hearts under the Josie’s Organics label. The company previously offered unbranded celery. The Josie’s Organics line includes broccoli, sweet baby broccoli, chard, collards, kale, spinach, cilantro, parsley, beets, radishes, romaine hearts, green leaf and red leaf lettuce.
CCOF plans food safety workshops
Santa Cruz-based California Certified Organic Farmers is planning a food safety course designed for growers and handlers who are new to the Global Food Safety Initiative, staff members who need training in food safety and organic professionals needing to update and improve their food safety program and documentation. Two-day workshops are set for Sacramento June 2-3 and Fresno June 24-25. Topics include key elements in a food safety plan, how to create the documents necessary for an operation’s food safety plan and how to successfully host a food safety audit. For information, visit ccof.org.