UC Davis Fresh Cut Products Conference features eatFresh-FC Anti-Browning Powder and eatCleaner Produce Wash

Grow Green Industries was invited to attend the 22nd Annual Fresh Cut Products Conference at University of California, Davis from September 18th-20th, 2018 to showcase their innovative line of clean label wash and shelf life extension solutions. The comprehensive workshop and conference was facilitated by the UC Davis Postharvest Center, led by the pre-eminent scientists and minds in food safety and shelf life extension of fresh produce. Led by Dr. Trevor Suslow, the workshop was designed for fresh-cut produce industry professionals—from small, local and regional produce processors to large businesses with nationwide distribution. Food scientists, food engineers, quality assurance personnel and new product development staff as well as representatives from research institutions, the restaurant and Institutional food industries, and equipment, packaging and ingredient suppliers all benefitted from attending, as the fresh-cut sector continues to develop innovative and convenient products.

Grow Green Industries Founder and CEO, Mareya S. Ibrahim, demonstrating the efficacy of eatCleaner produce wash and eatFresh-FC anti-browning solution at UC Davis’ 22nd Annual Fresh Cut Conference

Which broccoli and kale do you think was treated with Eat Cleaner Produce Wash?

Grow Green Industries Founder and CEO Mareya S. Ibrahim with UC Davis’ Penny Stockdale

Eat Cleaner green bags everywhere!

Fresh-Cut Facts
Consumers demand safe, high quality fresh-cut products that have extended shelf-life, but also good eating quality. These demands require that fresh-cut processors and handlers meet rigorous standards. GGI, INC. was able to demonstrate their innovative line of products, including eatFresh-FC anti-browning powder, effective in deterring spoilage while inhibiting oxidation on cut apples, pears, avocado, potatoes and other products, and eatCleaner produce wash, containing a surfactant that helps penetrate the surface of hydrophobic fruit and vegetables to really clean thoroughly.

Topics Included:

Marketing and Consumer Issues

Marketing trends in the fresh-cut category
Product Biology

Physiology and biochemistry of fresh-cut products
Respiration, ethylene production, wound reactions
Product Quality

Noninvasive quality analysis
Sensory quality of fresh-cut products
Treatments to maintain product quality
Pre-process storage impacts on quality
Product Preparation

Technical aspects of processing equipment and selection
Fruit and vegetable preparation procedures
Temperature Management

Cooling and storage options
Accurate temperature measurement
Temperature control during transportation and distribution
Impact of temperature on product sensory and nutritional quality
Microbiology and Sanitation

Hygienic equipment design
Microorganisms of concern in fresh-cut products
Validation and verification in wash water systems
Food safety considerations for fresh-cut
Modified Atmospheres and Packaging

Optimizing MA on product quality and shelf-life
MAP and temperature interactions
Packaging selection for fresh-cut products
New developments in fresh-cut packaging
Specific Fresh-cut Product Information

Conference Coordinator
Dr Trevor V Suslow

Trevor Suslow, Ph.D. is an Extension Research Specialist at the University of California, Davis with statewide responsibilities in quality and safety of perishable horticultural commodities. Dr. Suslow’s program spans preharvest to postharvest research and outreach education on diverse fresh and minimally-processed horticultural foods from annual row crops to tree and vine commodities.

Featured instructors included:

Jeff Brandenburg, JSB Group, Greenfield, MA
Jeff Brecht, Dept. Horticultural Sciences, Univ. Florida
Marita Cantwell, Dept. Plant Sciences, UCD
Angelos Deltsidis, Dept. Plant Sciences, UCD
Rudi Groppe, Heinzen Manufacturing, Gilroy, CA
Trevor Suslow, Dept. Plant Sciences, UCD


For samples and more information, contact us at info@growgreenindustries.com