Fresh-cut continues to carve niche in foodservice

03/08/2011 02:09:25 PM
Jim Offner

“What I see there is the continued crunch for labor,” he said. “The more labor we can take out of the season, it’s going to continue to be key.”

Jeff Oberman, vice president of membership and trade relations with the Washington, D.C.-based United Fresh Produce Association, said fresh-cut produce continues to score big in foodservice.

“We are in the fresh-cut segment, and we’re seeing gains in foodservice,” said Oberman, who serves as a liaison for United Fresh’s fresh-cut processor board.


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