Fresh Express Celebrates Innovation During National Salad Month

May 2, 2023 Fresh Express

As part of the National Salad Month celebration, Fresh Express is bringing more consumers into the innovation process through its annual online and social contest that provides salad inspiration and encourages consumers to create a new salad recipe every day.

Sun Belle Proprietary Blackberries in Peak Production

May 2, 2023 Sun Belle

Optimal temperatures and growing conditions are resulting in peak production of Sun Belle blackberries and Green Belle organic blackberries from central Mexico through late May. Premium proprietary varieties Aketzali and Amelali, as well as the new Erandy variety, provide consumers with large, shiny, flavorfully sweet blackberries.

USHBC Adds New Communications Director

The U.S. Highbush Blueberry Council (USHBC) and the North American Blueberry Council (NABC) have selected Kristy Babb as their new communications director. In this newly created role, Babb will develop and lead a highly engaging and dynamic communications platform for both organizations that helps unify and drive the energy and ambition to make blueberries the world’s favorite fruit. 

Tozer Celery Varieties Deliver High-Quality Yields for Main Season Plantings

May 2, 2023 Tozer

Tozer is one of the largest independent and family-owned vegetable breeding companies in the world, Tozer is proud to offer a wide range of high-quality celery varieties for the primary growing season. Tozer has been at the forefront of celery varietal development since it established the world’s first commercial F1 hybrid celery variety. Today, the company continues to lead the world in celery varietal development.

Eastern Produce Council Leadership Class Discusses Food Safety at Special Seminar

The 2023 Eastern Produce Council (EPC) Leadership Class received training on the Food Safety and Modernization Act (FSMA) during a seminar on April 25, prior to the general EPC membership meeting at Top Golf in Edison, NJ. “Twenty-two members of our class discussed food safety issues and worked in smaller groups on a very engaging exercise about low, medium and high risk situations,” said Susan McAleavey Sarlund, EPC Executive Director. “Food safety reaches into all aspects of our industry, so it’s an important topic to incorporate into any leadership development program.”