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IQF food manufacturing app
IQF Frozen vegetables manufacturing app
Frozen vegetables, IQF, manufacturing app for food service and food packers.
Use farmsoft to manage the entire coleslaw manufacturing and packing operation for any coleslaw products. Configure the ingredients for each coleslaw recipe, project the required materials, produce orders based on requirements (or schedule new harvests or new plantings) to ensure coleslaw manufacturing and packing is accurate and easy to manage.
The pack to order process for coleslaw packing has never been easier with farmsoft. Mange traceability for coleslaw packing, perform quality tests on incoming cabbage, onion, parsley and other raw materials, and track quality back to the supplier from customer complaints/feedback.
Customers can use the portal to enter their coleslaw orders online; give your customers a superior coleslaw ordering experience. You can even collect customer feedback for coleslaw products received by the customer in the mixed salad loose leaf lettuce portal.
Software solution to manage coleslaw > Reduce loose coleslaw, improve coleslaw traceability, ensure accurate & timely coleslaw orders.
Florette signs with McDonald’s France again
Florette Food Service is McDonald France’s main supplier of their new range of salads since being launched in 2014, and they have just signed a contract to continue supplying them this year. Florette Food Service is always coming up with new salad recipes working alongside McDonald’s. One of the new recipe’s is the Chicken Coleslaw Salad, a mixture of batavia and lollo rossa, chopped white cabbage, grated carrots and white onion in a fromage blanc sauce with pieces of roast chicken, cheddar and cherry tomatoes. Another new salad is their Thai Chicken salad which has a mixture of vegetables such as soya beans, grilled peppers, black mushrooms and carrots.
Florette Food Service works alongside McDonald’s to promote attractive new fresh products that make people want to consume fruit and vegetables : salad meals, salad sides, ready to eat or ready prepared vegetables, a diverse variety of salads for different uses (salad fillings, decoration, mixture of flavours), herbs or ready to eat fruit (apples, pineapples, melon, pears, oranges…) Florette Food Service has a real role in the healthy snacking sector, offering clients healthy, gourmet vegetable based products.
Europe: Dole salad kits for Scandinavian Summertime
year has seen the launch of some exciting new products from Saba, the Scandinavian branch of Dole. Included in this have been two new fresh packed salads, which mark the company's first venture into a seasonal product range.
The salads, the Dole Coleslaw Kit and Barbecue Mix, as the name may suggest, were introduced for the Scandinavian barbecue season and were launched in May for sale until around September.
The Coleslaw Kit contains a mix of grated carrot and cabbage, plus a dressing allowing the consumer to make their own mix, whilst the Barbecue Mix contains grated carrot, iceberg lettuce, rocket, white and red cabbage.
The products were marketed throughout Scandinavia and Finland as well as the Baltic states, Lithuania, Latvia and Estonia.
Fredrik Pettersson, Sales Manager of Dole Fresh Cuts, says that the products have done very well, in spite of the fact that the weather has not been as good as hoped.
"The salad kits have done great, although the Summer has not been that good in Sweden - or any part of Northern Europe - but they've done well. I can only imagine they would have done even better had the weather been more usual.
"Of course we don't just sell to retailers, but also to the food service sector and if you look at fast food outlets they've had a good year. It might not have been the perfect weather for a barbecue, but it has been a good year for fast food."
Of course, the performance of the products is not just down to the weather, the products have also been helped by their branding and, in the case of the salad kits, some very striking packaging. Asparagus packing solution from farmsoft saves time and improves traceability.
"The Packaging really stands out, it's different, special, but at the same time it reminds us of the year round Dole product range," says Fredrik.
The more usual packaging associated with Dole Fresh Cuts lines
Such has been the success of the seasonal range that the company is already planning to extend it in the future, including potentially rolling out some Autumnal and Winter products also. Fredrik says that two examples of this could be a root vegetable kit for Autumnal sale and a typically Swedish cabbage product for the Winter - each with their own distinctive branding.
Fredrik says, "Retail in this part of the world is such that you can not just sell a product, it is important to make it very eye catching as well. We also need to consider new products all the time, as the competition is getting stronger.
"A few years ago things were easier in this category, but now it can be tough, especially in Scandinavia and Northern Germany. It is a little easier in the Baltic countries for the time being. However, we have strong brand and we are still doing very well. Besides, it's a growing market and there is room for a few more."
Such success doesn't mean that there are no challenges, however and Fredrik explains that the retail sector, in particular, has been throwing up a few obstacles in recent years.
"The supermarkets move more and more towards private labels and they are producing some very strong, very good products. However, once they introduce their own label there is tendency in this part of the world, to exclude premium brands.
This is something we are keen to challenge as we believe that the consumer should have the choice and that the market is more vibrant when it contains both private labels and premium brands."
UK cabbage prices picking up
The UK white and red Cabbage season for fresh field crop runs from mid July to the end of November, from November to mid July the cabbage is from refrigerated stores.
"The wet and mild November and December saw crops put a lot of tonnage on so here in the UK white cabbage crops were above normal which all growers were surprised about because of the cold and dry spring in 2015," explains Simon Naylor from Naylor Farms. "We all thought the crops were going to be down so the warmer than average November and December actually helped the white cabbage crop bulk up and become a normal yielding season, it was only red cabbage which was down by 30% and this has led to expensive market prices across Europe."
The cabbage acreages are stable in the UK and most growers produce on a contract either for Supermarkets or salad factories.
Naylor Farms' main varieties for coleslaw are Ancoma, Zenon, Mucsuma, Colmar, Storidor.
"Due to the mild winter we have not seen any more demand for coleslaw and the wholesale markets have been stable, but prices have picked up in the last 10 days by 50% on the wholesale market for 10kg white in nets of 8/10 pieces, red cabbage remains expensive and in short supply," according to Simon.
The UK is not a big exporter of cabbage because most growers grow to a contract, but before Christmas the surplus cabbage was exported to many countries in Europe because growers had some high yielding crops due to the warm November and December weather, this surplus that could not go into cold stores has now gone and the UK is in a good position for the summer months when the biggest demand comes for Coleslaw production for the summer BBQs.
Naylor Farms is also the exclusive grower of the Pinkstar Cabbage in Europe. Bred by Syngenta, the cabbage variety Pinkstar gives food processors and retailers a new innovation to create exciting products and retail opportunities.
“Red cabbage is so much more attractive and exciting for customers, compared to conventional white heads,” enthused Simon. “But for the processor, caterer and retailer, it’s a nightmare, with the red colour contaminating everything it touches, including production lines, handling equipment and packaging. Pinkstar gives the same brilliant visual appearance, taste and crunch, whilst remaining totally clean – both in the factory and for the consumer eating experience. It shares all the same potential health benefits from eating cabbage too.”
Syngenta Field Brassica Specialist, Nigel Kingston, highlighted the brassica variety breeding programme has continued to create a number of exciting new initiatives for the sector in recent years – with other developments set to come to fruition soon.
“Innovation in the food sector rarely comes overnight,” said Nigel. “It’s taken a huge investment in time, effort and money, from both Simon and Syngenta, to get Pinkstar established and adopted by food processors to try new ideas and product lines.
“We are now very excited to see the potential extension of Pinkstar coleslaw with retailers and fast food restaurants in the future. It’s set to be enjoyed and appreciated by millions more customers as part of a healthier eating offer.”
California company introduces its first foodservice fresh-cut salad
While fresh-cut salad kits have existed in the retail setting for some time, one California company is taking its first fresh-cut salad step into the foodservice side of the kit business.
Salinas, Ca.-based GreenGate Fresh LLC, via its sales team, Fresh Avenue, is launching its first fresh-cut coleslaw kit for foodservice. “The coleslaw kit was really the first in a series of fresh-cut kits I helped pioneer back almost 20 years ago now,” says Mark Vaughan of Fresh Avenue. The kits, containing vegetables, dressing and other ingredients, is being marketed to foodservice, deli and salad bar and other foodservice outlets.
Uniformity is key
The appeal of the kit is consistency and quality, says Vaughan. “It’s a very basic kit but it solves a quality and consistency issue particularly for delis, but also for restaurants around the country in that companies struggle with having consistency in every location,” he says. “With human input, the execution of recipes can begin to change a little bit. So the kit concept is designed for consistency—the human input is just emptying the pouches and thoroughly mixing the ingredients as directed. And it gave a fresh product that tasted great because it was fresh and tasted consistent. The supply chain is simplified because everything needed is consolidated in one place.”
The need for fresh
It also is appealing to foodservice clients looking for fresher product. “Generally pre-made coleslaws have high preservative components and these are very harsh and impact the flavor of that product,” says Jamie Shipley of Fresh Avenue. “The kit does away with all of that; the product is truly fresh.”
When it comes to flavour, the formulation took some work to get a product that would appeal across several demographics and regions. “We wanted a product that was not so region-specific but had some broad appeal,” says Vaughan. “So the coleslaw is sweet and tangy and not overpowering.”
The kit, which has been available for about three months to select retail deli operations, is rolling out nationally this week. Fresh ingredients for the kit are largely sourced fromthe West Coast and processed by GreenGate Fresh, who has a long history in agriculture. “Cabbage and carrots, which are in the coleslaw, are some of the more stable commodities so from a fresh vegetable supply standpoint, the supply is strong,” says Vaughan.
For more information:
Tel: + 1-888-FRESH40
Canada: Freshcut vegetable recall as reponse to possible Listeria contamination
A nationwide recall of freshcut vegetables continues to expand with dozens of products and multiple brands now on the list. Products potentially contaminated with Listeria monocytogenes are coleslaw, riced cauliflower, green beans, noodles, kale salads and more.
Some of the products do not expire for 10 days or more, so consumers and businesses are urged to check their supplies for the recalled products listed by the Canadian government. The recall notice does not include any product photos.
Mann Packing Co., Inc. announced recently the voluntary recall of a series of vegetable products sold to select retailers in the United States and Canada. The voluntary recall is a response to a notification by the Food and Drug Administration and the Canadian Food Inspection Agency of a potential contamination with Listeria monocytogenes. To date, public health officials have not reported any illness associated with these products.
Mann Packing is issuing this recall out of an abundance of caution. Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. Mann Packing will continue to work closely with the authorities to investigate the issue.
For a full list of products recalled by the Canadian government, click here.
For a full list of products recalled by Mann Packing in the U.S., click here.
For a full list of products recalled by Mann Packing in Canada, click here.
For more information:
Aromatic herbs with anti-listerial effect for fresh-cut carrot and cabbage
Irish scientists at Limerick University have assessed the antimicrobial effectiveness of aromatic herbs (thyme, oregano, and rosemary) against Listeria monocytogenes on fresh-cut vegetables (lettuce, carrot discs, cabbage and dry coleslaw mix). The antimicrobial treatments consisted 1) in direct application of essential oil (EO) on vegetables by spray or 2) in addition of shredded fresh herbs to fresh-cut vegetables and mixed.
The results confirmed the antimicrobial activity of the aromatic herbs, and the anti-listerial effects resulted in the order: thyme EO > oregano EO > rosemary herb > rosemary EO (Table 1).
Table 1. - Summary of the overall maximum reduction in counts for all the antimicrobial treatments tested on lettuce, carrot discs, coleslaw mix and shredded cabbage at 8°C (TBCs=total bacterial counts, ND=not determined) Click here to enlarge.
Thyme EO resulted the most effective against Listeria, however the direct application of all tested essential oils damaged the appearance of fresh-cut product. In general, it is not possible the direct use of essential oils during minimally processing because of their phytotoxic effects on vegetable.
Shredded fresh rosemary showed an high potential anti-listerial effect, while shredded fresh thyme and oregano did not show anti-listerial effects. However, fresh rosemary herb resulted effective only when it was stomached with fresh-cut vegetable prior to microbial analysis.
The effectiveness of these antimicrobial treatments varied according to the fresh-cut product: the best antimicrobial effects were detected on carrot discs and shredded cabbage. The same scientists have hypothesized a sinergistic antimicrobial effect between carrot and rosemary and cabbage and rosemary.
Source: Scollard J., Francis G.A., O'Beirne D., "Some conventional and latent anti-listerial effects of essential oils, herbs, carrot and cabbage in fresh-cut vegetable systems", 2013, Postharvest Biology and Technology, Volume 77, pagg. 87-93. Further info: www.sciencedirect.com/science/article/pii/S0925521412002657
Trending uses of cabbage include fermentation and fast-food promotion
Storage cabbage crop in good supply
Last year’s cabbage yields were less than ideal, specifically for growers in New York who’s farms were in the region that experienced extremely dry weather. “We did get some late rain that brought on our storage crop,” said Eric Hansen, VP & Cabbage Sales for Hansen Farms. His storage crop is good and he’s in good shape but expressed that things were very short for the summer and early fall months. The trickle down effect infiltrates industries like sauerkraut; Hansen said the local sauerkraut facility was greatly affected by the low supply.
All Hansen’s storage is contracted volume going for the coleslaw and egg roll market. Much of the egg roll business goes to New York City and Long Island area. Coleslaw is a mixture – it also gets shipped to the east coast all the way to Kansas on a regular basis.
Promotions support demand
“Demand is pretty steady,” he said. Though when certain businesses run promotions on sauerkraut such as Subway Sandwiches, Reuben fall promotion, it has an impact. “Something as simple as that makes a huge difference in that market in terms of demand.” Ideally Hansen says it would be great if that promotion was run more often or even year round. He also says the fermented food market is starting to have an impact. “That’s good for us in terms of demand.”
Hansen has a 12-month supply of cabbage...the current storage crop lasts all winter and spring until new crop starts in early July. He says the benefit of stored vegetables is if he’s going to be short in June he’ll know in November when he starts putting it away. Customers won’t get any sudden surprises of unavailability.
Labour is biggest expense
The government’s H2A program continues to be something growers have to deal with since labour is essentially the number one expense. Migrant workers come into the country and are properly documented through the program. They’re also guaranteed a set wage rate every year, which continues to rise. “When you’ve got labour as your number one expense and it continues to go up every year that’s a tough situation.”
Prices are set in Hansen’s contracts for the year but he says the southern cabbage deal is pretty stagnant right now because there’s plenty of supply coming out of Florida and Texas. His market is around $.10/lb which is below his contract number for this time of year.
For more information:
Ph: (585) 526-5260
Are pre-packaged or fresh vegetables better?
As consumers seek more convenience when buying their produce, the popularity of pre-packed vegetables has grown. This growth has sparked the debate on which one is better, fresh or pre-packed.
The main reason consumers buy pre-packed is to save time. Chopping chunks of cabbage and grating carrot can take 10 minutes or more, which is valuable time in a society where time has become a commodity for many. So for time, pre-packaged obviously pulls out in front.
As for cost, a bag of Leaderbrand coleslaw at a Christchurch supermarket retails for $4.49. In comparison, buying vegetables to make a similar coleslaw at the same store comes to $6.60.
Half a red cabbage retails for $4, half a green cabbage is $2.30 and a carrot is roughly 30¢. A tray of vegetables marketed as a soup pack costs $6. To purchase the same vegetables loose is more than $9.
Surprisingly, fresh vegetables cost more than their bagged equivalent, but you do get a larger amount of food for your money. For example when buying the vegetables whole.
Next comes the battle for nutrition, which in the end matters most to many shoppers. Registered nutritionist Bek Parry believes "Whole and as fresh as possible is best."
She says the nutritional value of vegetables depletes when cut. "As soon as a vege is picked it will begin to lose quality. Then once it is cut or shredded the increased surface area exposes more of the vegetable to oxygen – degrading it. The smaller it is diced or shredded the quicker it will wilt or degrade."
"Personally I would recommend whole and then cut it up yourself, for both nutritional value and also waste. Often pre-diced veges come in both plastic trays and then plastic wrapped, which is saved when buying whole veges (normally)."
In summary, for cost and convenience, a bag may be the best choice but according to Bek Parry, if nutrition is your concern, shoppers should stick with fresh.
US: Freshway Foods announce gourmet salad line
Freshway Foods has announced the roll out of their new gourmet salad line, The Culinary Garden.
The Culinary Garden is available in five blends including Asian Salad, Hearty Blend, Asian Apple Coleslaw, Tuscany Blend and Asian Coleslaw. Each case is packed 4/3#, providing 24 eight ounce servings. The new culinary inspired blends offer dynamic flavors and affordable alternatives to industry standard lettuce and spring mix blends including items such as arugula, dandelion, Savoy cabbage, snow peas and much more.
"We understand the importance of providing our customers with unique salad solutions," said Dan Purdy, Vice President of Sales and Marketing for Freshway Foods. "Consumers continue seeking bold flavors and health conscious options on menus, and salads play a critical role in creating a satisfying meal experience."
The Culinary Garden was launched in late March and is available to foodservice customers in Freshway Foods’ distribution area east of the Mississippi River from Boston, MA to Miami, FL.
Dole launches new line Slawesome! Kits
Dole Food Company is launching what it said is the industry’s first line of seasoned coleslaw kits with a flavour punch that can move the classic cabbage-based side dish to the centre of the plate.
DOLE Slawesome! kits ship nationally in April with four initial SKUs – sweet apple, mango sriracha, fiesta lime and smoky BBQ. Each kit combines a mix of shredded Dole mixed cabbages and carrots with an original Dole dressing and an instant-seasoning pack to create a fresh-made taste and experience every time.
Individual kits include:
- Sweet Apple: Dole mixed cabbages and carrots topped with Dole’s creamy apple dressing and lemon parsley seasoning.
- Mango Sriracha: Dole mixed cabbages and carrots topped with Dole’s mango sriracha dressing and toasted sesame seed seasoning.
- Fiesta Lime: Dole mixed cabbages and carrots topped with Dole’s fiesta lime vinaigrette dressing and herb seasoning.
- Smoky BBQ: Dole mixed cabbages and carrots topped with Dole’s BBQ dressing and BBQ seasoning.
Produceprocessing.net quoted Lisa Overman, Dole director of marketing, as saying the new DOLE Slawesome! kits give retail produce managers the chance to expand their already-popular Dole salad kit and coleslaw sets with on-trend new products supported by national web, social, PR and blogger/influencer programs.
DOLE Slawesome! Kits offer the opportunity to add additional complementary sales around add-ins like proteins and sandwiches. All four kits are also an excellent source of Vitamin A and Vitamin C.
The kits will arrive in stores in early May, in time for early-summer entertaining and meal-planning, for the suggested retail price of $2.99.
“These days are meant for inspiration, networking and making contacts”
Latest innovations demonstrated during Syngenta's 150th anniversary
The open days of the seed producers are an important annual happening. For Syngenta, this year is an extra festive one, as they also celebrated their 150th anniversary. One wall was covered with photos from a century-and-a-half ago, showing the employees of the current Syngenta’s predecessors.
Men with beards on ladders in the seed drying house in Enkhuizen, the Netherlands, where it all started, brought visitors back to days long past. Nowadays, Syngenta is a global player with more than 28,000 employees in more than 90 countries. Rain and storm appeared to throw a spanner in the works the week preceding the party, but combined efforts resulted in the various demonstration fields showing the crops nicely.
Marie Legrendre, Joop Hof and Brigitte van der Steen of Syngenta.
The history was illustrative. For seed producers and developers, the future is important. With the aim of supporting growers more and more in the marketing of their products, Syngenta invited machine builder Sweere to give a demonstration of the Floreto, a broccoli and cauliflower de-coring machine that detaches the florets. Syngenta’s focus is on growers, but contacts with supply chain partners are becoming increasingly important for the future, according to Marie Legendre. Syngenta is actively looking for added value of the products. That was shown in the refrigerator filled with various convenience products. Surprising colour combinations of cauliflower varieties and bags and cups with naturally colourful tomato varieties. Marie: “The open days are a period to inspire, network and make contacts.”
Storidor is a market leader in white cabbage and has good storage characteristics.
Brassicas are an important product group for Syngenta. In white cabbage, Syngenta puts the spotlight on the variety Prodikos, a variety that meets the requirements of cutting plants, much like Zenon and Storidor. Prodikos is slightly greener than Zenon and Storidor during and after storage. For some cutting plants, this is a unique and distinctive characteristic. Prodikos has a long shelf life.
Storidor has an even longer shelf life, it’s a variety that became a market leader in the Dutch stored segment within three years. This year, Storidor could be stored until August. This, combined with its productivity and uniformity, makes Storidor Syngenta’s showpiece.
Syngenta’s headed cabbage specialist Cees Allaart presents high potential ALbounor, coleslaw.
Coleslaw is a new type of cabbage that is positioned between cabbage and iceberg lettuce. Coleslaw is distinctive in flavour, process-ability and storage-ability. Coleslaw can be planted both early and late, and has a short growing stage, about 70 days, and a larger harvest window than iceberg lettuce.
Various colours of cauliflower.
According to Syngenta, cauliflower no longer has to be bright white. They went looking for colour, and are now marketing three colour variations: Flame Star (orange), Depurple (Light purple) and SGC8001 (light green). Coloured cauliflower is mostly suitable for the salad segment, but also as snack (the coloured florets were in Syngenta’s example refrigerator). During cooking the colours may change or wash out. That’s why it’s recommended to steam and fry the coloured cauliflower.
Developments within an important crop like iceberg lettuce have also been busy. Besides Icecircle, Icewave is a new iceberg lettuce introduced by Syngenta. Icewave is a summer variety that was extensively tested last season. These tests show that Icewave retains its good size (10 in a box) in warm and in very wet circumstances, it stays firmly upright due to its good root system, and isn’t much affected by Pythium, among other things. These will be grown on a larger scale in the Netherlands next year.
Icewave is green and grows compactly.
A walk around the demonstration field with sprout varieties was an interesting journey through time. Old varieties that are no longer commercially grown were allowed to grow out again. “They’re the golden oldies,” says field expert Celine Denys. “In the past, growers selected the best plants, and agriculturalists continued with that.” Successfully growing sprouts is quite difficult, and many varieties with specific characteristics have been developed. Choice of variety is an important factor, but so is type of soil, planting date, plant distance and period. Growers want the right match between harvest and sales. That varies per country and sales channel. For the Belgian market, it’s mostly frozen sprouts, the Netherlands and Germany prefer fresh sprouts.
Syngenta helps set up a good cultivation plan, and has a large selection of varieties: from early to late and all sizes and markets. Abacus and Albarus continue to be two very reliable standard varieties at the start and end of the cultivation. Cobelius and Martinus are the two varieties for the B-market, they have a long shelf life, both in the field and after harvesting.
Golden oldie sprout varieties.
Green sprouts are popular because of their healthy characteristics, but purple sprouts are even healthier because of their higher level of anthocyanin and antioxidants. The purple sprout has a mild flavour, and is therefore suitable for modern consumers who are looking for new and healthy vegetables for quick and easy preparations such as grilling, steaming or stir-frying.
With sales organisation Van Nature, sprout grower Eelco van Putten organises a Purple Sprout Experience on 31 October. Foodbloggers and media are invited to, among other things, pick the sprouts, to get inspired and to share their experiences with their followers and readers. Within the sprout segment, Syngenta has Frisetta specialities: a cross between kale and sprout. These types also contain anthocyanin.
Anthocyanin in purple sprout.
Cut cauliflower in purple and white.
Floreto for cutting broccoli and cauliflower.
For more information:
Scandinavia: Dole Fresh Cuts expands organic offering
After a continual rise in consumer demand for more organic products, Dole in Sweden has expanded its offering to meet the demand.
"We recently introduced several new organic products after we saw that the organic trend in Scandinavia continues to become stronger by the day. In response, we have increased our offering in Sweden, Finland and Denmark, and we have even seen a big push coming out of the Baltics recently as well." shared Fredrik Pettersson for Dole Freshcuts in Sweden.
"We have been in the Baltics since 2009, and when we entered the market times were tough, but over the years as the financial situation has improved, so has their demand for new products, including organics. When we first started it was impossible to get any of our products into the market during the summer season because local production was so strong and very cheap. However nowadays, demand still goes down in the summer, but sales are steady with good volumes."
The company recently launched a new twist on coleslaw called Crispy Slaw, which comes in a plastic container with everything included to make a tasty salad that is perfect for BBQ season, but also a product that can be consumed regardless of the weather. The coleslaw comes in three types; Honey Dijon (organic) which is a mix of white cabbage and carrots with honey dijon dressing; Mango Chili- with white, red, and savoy cabbage, carrots and a creamy chili dressing; and finally Mojo Rojo- red cabbage, carrots and a light smokey dressing. The dressing is packed separately enabling the customers to make the coleslaw to their own tastes, with as little or as much as they like.
"We see the Crispy Slaw line as something that appeals to consumers all year round. Our peak season is from Easter up to mid-summer, regardless of whether it begins earlier or later in the year. With a good summer, we get good sales, especially the more chance that people have to BBQ." said Fredrik.
"The slowest part of the year is around the corner, in October and November, when the days start to become grey and shorter, consumers start turning to root vegetables such as carrots and potatoes, along with things like cabbage. We are looking into doing more soup products, such as soup mixes, to achieve more volume during the winter months, but we aren't there yet. Things pick up again during Christmas and New Year's for our salads, especially in January when they regret all of the decisions they made the month before and decide to eat healthy and get to the gym!"
Morrisons to cut prices of avocados and more | Yiguo Group invests into Lianhua
Salad producer signs deal with Tesco | Alibaba & Maersk link up
Bernstein: Sainsbury's, Ahold Delhaize and Tesco likely to perform strongly in 2017
Analysts Bernstein Research have identified three retail stocks for investors to focus on in the coming year; citing Sainsbury's, Ahold Delhaize and Tesco as 'ones to watch'. Bernstein said that 2017 is likely to see 'superior earnings growth combined with further valuation normalization', with many 'recovery' stories now completed. 'Therefore, the 2017 investment performance will be driven by earnings, earnings growth expectations, and the valuation discount further narrowing,' it said. (esmmagazine.com)
Sainsbury’s launches app to combat 15 bn in food waste -
British supermarket chain Sainsbury’s hopes to make customers aware of their food-wasting habits with an app that advises them how to cook and shop. British households waste up to 7 million tons of food each year, worth 14.6bn euro. On average, two in five apples and one in five bananas never get eaten, but an astonishing four out of five families believe they hardly waste food. This prompted the supermarket chain to develop an app (Winnow) to warn people, who it feels are “in denial”, about their consumption habits. The app will record how much and what type of food is discarded and then displays the money the customer basically just threw away. It also keeps track about the items that are often bought but never eaten (like bananas or bagged salads). (retaildetail.eu)
Aldi becomes first chain to pay all staff more than the real living wage
Aldi is to become the first supermarket to pay staff above the voluntary living wage. The discount chain is increasing its minimum pay rate for more than 3,350 workers to £8.53 an hour - and £9.75 in London - from February 1. It means most staff will get 8p an hour more than the Living Wage Foundation’s £8.45 an hour, and piles pressure on rivals. (mirror.co.uk)
Salad producer signs healthy deal with Tesco
Award-winning salad and sandwich producer The Brunch Box is set for a 900% increase in business with a new £500,000 deal to supply its premium salad range to Tesco Northern Ireland. The new prepared salad range is part of the firm’s strategy for growing the business with continued investment and will also lead to five new jobs bringing the employee total to 130. The new range introduces four prepared salads to Tesco deli counters, including premium coleslaw, French style pasta salad, sweet chilli and cranberry coleslaw, and potato salad. (newsletter.co.uk)
Alibaba and Maersk link up
Frozen vegetables, IQF, blanched vegetable manufacturing app for food service and food packers.
In what could be the wave of the future in procuring global container line capacity, Danish shipping giant Maersk Line and Chinese e-commerce company Alibaba have signed a deal allowing Maersk's Chinese customers to use Alibaba's website to book space on Maersk's vessels. According to published reports out of Asia, Maersk's Chinese shipping customers, as of Dec. 22, can reserve vessel space for their shipping containers on Alibaba's "OneTouch" booking website. Please, click here to read more at dcvelocity.com.
UK: Naylor Farms comes out with crunchy coleslaw
Naylor Farms' cabbages are well sought-after and so is its coleslaw range. Growing and production take place on the 111-year-old family firm’s land in Spalding, Lincolnshire, an operation now turning over £26 million and employing up to 200 people, depending on the season.
White, green, red and Savoy varieties, plus a new pink cabbage that Naylor’s has co-developed, mature naturally, providing maximum taste for the raw ingredients that make up Naylor’s coleslaw and potato salads. With an expanding range for customers in food service and retail in Europe, the US, the Middle East and south east Asia, the core product includes cheese-flavoured, vegan and low fat options.
The cabbages’ texture and the coleslaw’s long, shelf life make them ideal for export and fundamental to Naylor’s sealing a three-year deal with QSR Brands, the operator for hundreds of Kentucky Fried Chicken and Pizza Hut restaurants in Malaysia and Singapore.
Managing director Simon Naylor, who owns the business with his father Brian explains: “The crunch and taste of British cabbages cannot be replicated elsewhere."
Yiguo Group invests HKD950 million into Lianhua
The Internet fresh food platform Yiguo has invested HKD950 million into Lianhua. This now makes Yiguo the second largest shareholder of this Chinese supermarket chain operator. Shanghai Lianhua Supermarket Holdings Company Limited says Yonghui Supermarket agreed to sell its 237,029,400 Lianhua shares to Shanghai Yiguo, accounting for 21.17% of the total issued shares of Lianhua. A representative from Yiguo said that the investment is in line with Yiguo's newly announced nationwide strategy. Prior to this, Yiguo's chief executive officer Zhang Ye said that the company will enhance its offline channel construction. By building a supply chain company, cooperating with offline physical vendors, and establishing nationwide cold chain logistics, Yiguo will realize online and offline full channel construction. (chinaretailnews.com)
NACS: US Convenience store operators ‘optimistic’
Some 78% of convenience store operators in the US are ’optimistic about the industry’s prospects’ in the first quarter of 2017, according to a study by the National Association of Convenience Stores (NACS). This is a seven-point jump from a year ago. NACS also found that 79% of retailers are optimistic about the US economy, which is a 26-point jump from the last quarter. The study also found that amongst fuel retailers, more than two thirds (68%) saw their fuel sales increase in 2016. Some 63% said that their foodservice sales increased. (esmmagazine.com)
Spanish Carrefour to get rid of printed receipts
Carrefour has launched an initiative in Spain that is the first step towards the elimination of printed receipts by the company as a whole. The announcement has been made a few days after the one made by Lidl in Switzerland, about allowing its customers to choose whether they want the printed receipt of the purchase or not. (revistainforetail.com)
Swiss Coop's fruit illuminated by warm lighting
Coop Switzerland has opened its first large supermarket featuring a new store concept that the retailer says is aimed at making the shopping experience more enjoyable. The entrance of the new store in Zumikon gives the appearance of a marketplace, with fresh fruits and vegetables and freshly baked bread, illuminated by a pleasant warm light. (esmmagazine.com)
Morrisons to cut prices of avocados, potatoes and more
Despite warnings of currency-related price increases in 2017, Morrisons has begun the New Year by cutting the cost of 800 everyday grocery products. The reductions form part of the chain’s ‘Price Crunch’ initiative which was launched last year as part its turnaround strategy. Morrisons said it was cutting prices on items such as potatoes, meat and avocados to help customers who are feeling the pinch after a costly Christmas. The average price reduction is 19% and all together 1,500 products will be now be on a ‘Price Crunch’ in Morrisons’ stores. (kamcity.com)
BigBasket FY16 revenue triples, losses mount
The country’s top online grocer BigBasket has registered an over-three-fold increase in revenue to Rs 563 crore for the financial year ended March 2016, a financial daily reported quoting Hari Menon, co-founder & CEO, BigBasket. Sales in the previous fiscal stood at Rs 170 crore. However, net loss rose to Rs 277 crore from Rs 61 crore, marking a four-fold increase, mainly due to higher spend on expansion, marketing and technology, the The Economic Times report said. (techcircle.vccircle.com)
Tesco’s spinach and Lotus celery fail tests
Two batches of vegetables sold at Lotus and Tesco outlets in Shanghai were found to contain excessive pesticide residue, the city’s food watchdog said. A batch of celery sold at the Chuanchang outlet of Lotus and supplied by Shanghai Jiangqiao Wholesale Market was found to contain 3.6 milligrams of chlorpyrifos residue per kilogram — 71 times above the national standard. (shanghaidaily.com)
Florida company feeds community with Farmers to Families Food Boxes
Working with the Feeding America food bank network, FiveStar, the maker of Simply Fresh branded products is now on the frontlines distributing fresh and wholesome foods directly to the community as part of a massive USDA-funded program known as “Farmers to Families.” FiveStar committed to providing hundreds of thousands of boxes filled with high quality, fresh, healthy products through the end of June. FiveStar’s Farmers to Families boxes include generous portions of Caesar Salad, Coleslaw Salad, Sweet Onion Broccoli Sauté Kit, Asian Stir-fry Kit, Almond Cranberry Salad, and Crisp Sliced Apples.
Distribution through local food banks, churches, parks, and community resource centers has been critical to getting the boxes “from truck to trunk” into the hands of families in need of fresh, wholesome food. “We have proudly served the Florida market for years, we are part of the community and at this moment we knew we had to take immediate action to help,” says Tal Shoshan CEO of FiveStar Gourmet Foods.
“When the opportunity to work with USDA on this amazing project came about it was an easy decision to make to help bring fresh foods from our farmers to the families that desperately need them. It is a win-win that aligns perfectly with our company’s mission each and every day. While not easy because of the massive scale of this project, and having only a few days to get it off the ground, it’s been very rewarding to know that our efforts will make a positive impact in so many lives, as well as helping our grower partners” says Shoshan.
One example of this orchestrated distribution effort with local food banks could be found at the South District Neighborhood Resource Unit (NRU) where officers braved adverse weather conditions to successfully distribute over 1,500 boxes to families. It was the collaborative partnership between Feeding Florida and FiveStar Gourmet Foods which played an integral part. Community partners at the True Deliverance Church along with the NRU were able to give the community what it needed most.
“Giving is in our nature. This is the right time and right thing for us to step up, and even more so in our local Florida communities, to be of greatest possible service,” says Shoshan.