Value-Added
The versatile packs include regional seasonings and step-by-step digital tutorials, allowing shoppers to transform basic produce into gourmet accompaniments using various cooking methods like air frying or grilling.
By packaging nutrient-dense napa cabbage with premium potatoes and carrots, Melissa’s 36-ounce retail solution offers a convenient, QR-code-guided meal prep option designed to boost incremental sales alongside holiday meat displays.
Driven by a convenience economy, the fresh produce industry is pivoting toward high-velocity, value-added products that eliminate prep time while delivering restaurant-quality experiences.
Fresh produce leaders focus on value-added packaging and health-forward snacking trends to capture the interest of a new generation of shoppers.
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Microwave-ready petite potatoes paired with chef-crafted seasonings offer fast, flavor-forward side dishes for consumers.
MFC will highlight a new line of convenience potatoes this year in addition to the full assortment of Side Delights varietal potatoes.
The company has also launched a “No Shame in a Shortcut” campaign, to go along with the new packaging, that celebrates the ease and enjoyment of fresh, flavorful, oven-ready vegetables.
Jeff Goodale, senior vice president of strategy and business development at Duda Farm Fresh Foods, says this new fresh-cut line reflects growing consumer demand for ready-to-use produce.
Dole’s packaging refresh taps into how millennials and Gen Z are fueling a boom in fresh produce demand and elevated preferences, as revealed in The Packer’s Fresh Trends 2025 report.
The Mediterranean Herb kit is a fresh take on one of the fastest-growing flavor profiles, according to the company, and will hit shelves in September.
With time continuing to be a premium for consumers, garlic marketers say they see rising interest in garlic convenience products as well as organics.
Side Delights says its loaded potato offering fits consumer interest in flavorful, convenient mealtime options.
Suppliers are expanding value-added and packaged offerings to meet the demand for fresh, ready-to-eat options.
The company says it will showcase its new 5-pound bag size of the 2-inch fresh-cut celery sticks during the International Fresh Produce Association’s Foodservice Conference on July 25-26 in Monterey, Calif.
The firm is a year-round supplier of the garlic category, non-Chinese and Chinese, including fresh bulk, packaged, peeled and further-processed garlic.
The A Cut Above foodservice product line includes fresh whole potatoes, fresh whole peeled potatoes, fresh-cut french fries, fresh-cut wedges, sliced fresh-cut potatoes and diced fresh-cut potatoes.
Convenience is still king, say retailers, with the caveat of delivering exceptional value through freshness.
Sirna & Sons Produce expects to complete a 50,000-square-foot addition to its Ravenna, Ohio, headquarters this summer.
A dozen Haggen grocery stores in Washington are recalling deli products that contained diced yellow onions from Taylor Farms.
Renaissance Food Group’s senior vice president of sales, Phil Fendyan, plans to retire in April after more than 15 years with the company.
Baldor Specialty Foods, Bronx, N.Y., is expanding the Urban Roots Veggie Side Kits line.
Federal health agencies are investigating a Salmonella Carrau outbreak involving 93 people, linked to fresh-cut cantaloupe, honeydew and watermelon from Caito Foods, Indianapolis.
The number of people with salmonella linked to fresh-cut melons shipped by Caito Foods has increased, and the Food and Drug Administration has released a list of hundreds of retail outlets that received the products.
FiveStar Gourmet Foods, Ontario, Calif., has hired Kate Brooks as vice president of sales-East.
Jan Berk, chief operating officer of San Miguel Produce, Oxnard, Calif., is the honoree and featured speaker at the United Fresh Produce Association’s Women in Produce event.
Following the granny smith and golden delicious, the Arctic Fuji apple, engineered to resist browning, has been approved by the Food and Drug Administration.
The U.S. Department of Agriculture has identified five romaine lettuce varieties that are slower to brown after processing.