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Fresh produce business management
Salad manufacturing & packing for food service & convenience packs
Salad manufacturing & packing for food service & convenience packs: Easy management of the salad processing, mixing, and packing environment. Pack salad convenience products, mixed fruit, mixed vegetable products
The best salad dressings are those that enhance the overall taste while still allowing the individual salad components to shine. Today many varieties of salad dressings and sauces can be found everywhere which means we can add interesting twists and flavors to our salads and other dishes. Therefore, MF Food has presented its wide unique range of salad dressing that cater to all its customer’s desire.
Freshness is everything when it comes to salads; the crisp and refreshing taste, the vibrant colours of the different ingredients – not to mention the nutritional values - are the qualities that make a salad appealing for your customer, and all of them are quickly lost right along with the freshness of the vegetables. As such, choosing the right packaging for your salads becomes an important choice. By using the right salad containers, you can keep your salads at that perfect level of freshness for quite a length of time.
At GM Packaging, we offer plenty of salad packaging options for you. Our products are made from high-quality PET and rPET plastic. You can store, display and sell your salads right from one package, as our salad packaging products are also designed to be eye-catching as well as functional, easily stacked, thanks to the materials’ flexibility. You can choose from a range of sizes from 250cc to 2000cc, as well as various shapes such as round, square, oval, rectangular or waved designs. All our products also come with hinged, air-tight lids to keep your salads fresh and secure. Whether you’re preparing fruits and vegetables to pasta and rice dishes, our salad containers will keep your food fresh and secure right from the kitchen all the way to the customer. Please note that our plastic products are not microwaveable.
We always pay special attention to those who appreciate authentic culinary tastes. With MF, the salad dressing manufacturing company, you will enjoy a superb experience of authentic dressings with delectable taste. It all starts with adding a drizzle of dressing on your salad and enjoy the unique flavors and authentic ingredients. Whether it is for drizzling or dipping, our dressings are all authentic and we have customers all over the Middle East . Offering a wide range of tastes, these dressings will bring joy to your dining table. MF, the salad dressing manufacturing company has presented over 15 salad dressings to compliment every healthy occasion or side dish. From Original Italian Dressing to exquisite Dynamite Sauce, passing by all types of BBQ sauces, Balsamic Vinaigrette, Caesar Dressing, Marinades Sauces and more, they are an essential accompaniment for a specialty dish. Discover a whole new world of Dressings & Sauces with our inspired simple yet delicious recipes from MF, the salad dressing manufacturing company.
Salad & fresh cut manufacturing
Fresh cut salad provides many challenges especially with spinach, watercress, rucola, delicate lettuce or even onions, radishes and beetroot. Our advanced salad processing equipment has been revolutionising fresh cut production lines across the globe for 3 decades.
Our salad processing systems start with line input through to fresh cut washing, fresh cut drying, fresh cut grading, fresh cut optical sorting and fresh cut packing stations. Whilst we don’t manufacture most of the OEM supplied machinery on your line, we are an integral part of your production line ensuring a smooth and well-connected transition through each process.
We’re the trusted suppliers of processing equipment to some of the biggest names in the salad industry, right through to aspirational family businesses. We have a proven ability to make businesses better – less wasteful, more efficient, and more profitable.
A Guide to Food Manufacturers: Deli Salads
Salads are mixtures of minimally processed ready-to-eat vegetables with or without dressing. Other common ingredients are fruits, poultry, meat, seafood, egg, pasta, herbs, nuts or cooked vegetables. Salads are usually served cold. As the ingredients are not cooked and the preparation requires a lot of handling, the risk will be largely increased if the salads are not handled properly. To ensure the safety of salads, food handlers should be alert to the possible food safety problems and take appropriate measures in the production. Food handlers should adopt the control measures as identified in the following.
Deli Salad manufacture storage guidelines:
Problems: Presence of harmful bacteria, chemical and foreign materials.
- Purchase raw materials from reputable and approved source.
- Inspect raw materials on arrival to ensure that
- there are no signs of contamination or damage to the raw materials;
- chilled items (e.g. meat, seafood and cut vegetables and fruits) are delivered at 4oC or below and frozen items at frozen state and are free from observable evidence of temperature abuse.
Problems: Growth of harmful bacteria and cross-contamination.
- Store deliveries immediately and at proper temperatures (chilled items at 4oC or below; frozen items at -18oC or below).
- Practice first-in-first-out stock rotation.
- Keep raw materials covered/wrapped until use.
- Store ready-to-eat and raw foods separately.
Problems: Presence of harmful bacteria in raw materials, growth of harmful bacteria and cross-contamination.
- Cook all ingredients (e.g. eggs, chicken and beef) thoroughly.
- Use pasteurised eggs or egg products to prepare salad dressings.
- When washing vegetables and fruits, pay attention to the followings:
- wash them thoroughly and, as far as practicable, in a sink exclusively for this use.
- replace water at a sufficient frequency to prevent spreading of microbial contaminants.
- choose appropriate disinfectants and follow manufacturers' instructions (e.g. methods, quantities specified, etc.) if disinfectants are used.
- Store salad dressings at 4oC or below once their packages are opened.
- Keep finished products, which are not for immediate consumption, at 4oC or below.
- Avoid holding chilled ingredients and finished products at above 4oC for more than two hours.
- Label prepackaged salad with a "use-by" date and a statement of storage condition.
- Use separate equipment and utensils to handle ready-to-eat and raw foods to avoid cross-contamination.
- Keep equipment and utensils clean and in good condition.
- Maintain good personal hygiene (e.g. wash hands frequently, wear clean protective clothing, etc.) at all times.
Salad distribution and display
Problems: Growth of harmful bacteria and cross-contamination.
- Distribute and display finished products in a proper manner and at 4oC or below to protect them from contamination and deterioration.
- Distribute and sell finished products in a first-in-first-out basis.
Self-serve salad bars
Problems: Growth of harmful bacteria and cross-contamination.
- Display salad ingredients in a proper manner and at 4oC or below to protect them from contamination and deterioration.
- Provide sufficient number of tongs or ladles with long handles and replace them with clean ones when appropriate (e.g. at 4 hour interval). Remove contaminated tongs and ladles (e.g. those dropped onto the floor) from the salad bar area immediately.
- Display ingredients in small portions and avoid topping up with fresh ones.
- Discard leftovers.
- Supervise the salad bar area by appropriately trained staff to protect the food against contamination by customers.
Salad management system
Implement a preventive food safety management system (such as the HACCP-based Food Safety Plan) to identify and control food safety problems at every stage of the food manufacturing process. The world production of salad and especially the production of lettuce, is estimated to be around22,253,266 tons (FAO, 2008). China ranks first in the world production of salad, with 12,505,500 tons of salad produced, followed by the United States, with 4,014,590 tons, Spain, with 1,002,800 tons Italy, with 847,666 tons and India, with 790,00 tons of salad produced (FAO, 2008). As to hectares , in 2009 in China, 550,265 hectares was assigned to the production of salad; in the United States, the same year, 110,966 hectares where cultivated with salad, of which 70% produced in California.
Also the production of salad in greenhouses, more and more increasing, is around 56,000 tons in Holland, ( quantity more than twice that produced in open field), 40,000 tons in Spain ad 18,000 tons in England. Follow, with lower figures the productions of salad in greenhouses of Germany and Denmark.
Salads, among the main and most important fresh vegetables with cutting leaves, have seen a more and more increasing extension of the cultivated areas in several countries of th Mediterranean, because of the increasing demand of these fruit and vegetable products by 4th range industries, interested in the packaging of salad in bags and in the packaging of other fruit and vegetable products already washed and cut, salad on the fruit and vegetable market ready for .consumption.
Among the European countries that produce fresh fruits and vegetables, Spain ranks first, followed by Italy, France, Germany Greece and Poland.
Spain holds the record for the European production of salad with 850 million tons produced (average of the period 2008-2010), followed by Italy, with 490 million tons and by France, with 315 million tons produced. The world production of salad and especiallu the production of lettuce, is estimated to be around22,253,266 tons (FAO, 2008). China ranks first in the world production of salad, with 12,505,500 tons of salad produced, followed by the United States, with 4,014,590 tons, Spain, with 1,002,800 tons Italy, with 847,666 tons and India, with 790,00 tons of salad produced (FAO, 2008). As to hectares , in 2009 in China, 550,265 hectares wese assigned to the production of salad; in the United States, the same year, 110,966 hectares where cultivated with salad, of which 70% produced in California.
In Europe, the most high volumes of the production of salad are exported to the Netherlands, Spain, Italy and Belgium, while Germany appears to be the country that imports the most , followed by the importations of salad of France and Englad. In general, in Europe, the import of salad, the import of iceberg salad and the import of lettuce have overall increased.
Italy is a great exporter of salad on the European fruit and vegetable market: with production of salads in greenhouses, to the markets of Germany and Austria.
Exports of Italian salad affect in particular some regions, more active in the sector of lcune regioni, piÃ¹ attive per exports, including Puglia, Marche and Abruzzo.
Instead, as to imports of fresh vegetables and fresh salad, Italy imports, on average around 3,000 tons a year, especially from France (data 2008) In Italy the . In Italia wholesale fruit and vegetable markets which absorb the largest amount of imports of European salad are, in descending order, Milan, Turin, Rome and Bologna, with a fivefold increase in prices at home..
The higher monthly per capita consumption of salad occurs in the United States, with about 11 kg, followed by France (about 7 kg), Italy (5 kg) and the Netherlands(3 kg).
Croatia in a great importer of salad, coming especially from Denmark.
In 2010, Spain exported 584,018 tons of lettuce, of which 381,027 tons of iceberg lettuce Considering the total amount exported, Germany and the Unite Kingdom were the main recipients of the Spanish esportations of salads : they alone account for 55% of the imports of salad in Europe. In particular, in 2008, German consumers bought 236,686 tons of lettuce, while the United Kingdom consumed 172,414 tons.
In Germany, the iceberg lettuce is 68% of the total consumption of fresh vegetables in leaves, with 3 kg per capita on total consumption of lettuce in the European fruit and vegetable market.
In 2011, the export of salad to Italy received a great boost thanks to low prices of the Netherlands: Italy became in this way the most natural destination for the export of Dutch salad. The volume of exported salad increased from 30 to 40% compared to the previous year (2010)
Because of very low prices, Italians gladly bought good quality Dutch fruit and vegetable products, even though Italy, since the high percentage of fruit and vegetable products produced and the records of production in almost all fruit and vegetable products cultivated, still remains a very small country that exports salad.
Also imports of salads and imports of fresh vegetables in Ukraine increased more than twice during the quarter of 2011, and octal imports in the first 10 months of the season 2010/2011 showed a growth year after year by
Nowadays, the trend of demand in the international fruit and vegetable market is oriented towards the production of fresh and quality vegetables; farmers and the fruit and vegetable companies can answer to this demand with two solutions: providing the quality asked for by the fruit and vegetable market and elevating the production and the productivity of their fruit and vegetable products.
These two requirements can occur through the use vegetable cultivations in protected environments: technology, in fact, today provides knowledge and tools that allow an almost complete control of the cultivation conditions in order to obtain productions of fresh vegetables and salads suitable to the demand of the fruit and vegetable market.
Today, growing fresh vegetables is no more possible only in the warmer time of the year: cultivations in greenhouses, in fact, can extend the planting and harvesting season throughout the year, including winter. The vegetables cultivated in greenhouses have undoubtedly higher costs compared to those grown in open fields, but the have considerable advantages: they allow also to save money, are of a superior quality in shapes, dimensions and colours, as growing conditions are more controlled and pesticides are not used; furthermore the harvesting period of each variety is significantly extended, including salad and its numerous varieties.
The cultivation of salad in greenhouses has begun to increase in the European fruit and vegetable sector in particular: greenhouses consist of tunnels, formed by iron supports covered with plastic sheeting, unheated or heated. They permit to grow salad and vegetables in record time, while protecting crops from cold and snails, and ensuring the aeration of crops thanks to a performed sheet.
Usually, the cultivation of salad in greenhouses is done in winter, while in spring gives way to other fruit and vegetable products, such as tomatoes and peppers.
In Italy in 2002, 3,456 hectares of land were used for the cultivation of salad in greenhouses, which provided a total production of 113,873 tons of salad ad a harvested production of 110,480 tons.
Climate, even if not the only one, is certainly a factor which strongly influence's the cost of the production of salad and production of vegetables by producers and fruit and vegetable companies: the cultivation of salad in greenhouses (as of other fruit and vegetable products) is an excellent solution to overcome this difficulty, as greenhouses give to the farmer or to the producer of salad the chance to control temperatures.
The current situation of greenhouses in Europe leads us to consider the need to improve the production structures and create structures that can manage and control climate.
Production techniques in protected environments (greenhouses) differ a lot from those typical of the open field cultivations, as in greenhouses the environmental can be modified in order to maximize the productivity of crops.
In Central and Northern Europe the predominant trend is towards a total control of the environment in greenhouses in order to achieve the potential production of the crop. As a consequence, the evolution of greenhouses took place in parallel with the onset of advanced technology systems (computer air conditioning, , hydroponic cultivations and robotics).
Otherwise, in countries with Mediterranean climate, the widespread presence of greenhouses characterized by lightweight structures has led to the development of cultivation techniques that enhance the adaptation of cultivations to a sub-optimal and only partially controlled environment.. In these areas, as there is less control of the greenhouse environment, the cultivation itself plays a predominant role in the microclimate, defining it through gas exchanges.
Among the means used to protect cultivations of salad in greenhouses from climate adversities, the greenhouse is certainly the best mean that can be adopted, as it offers the best opportunity of isolating the plants of salad from the external environment, by a more or less complete conditioning of the internal climate: : recently, in the constant research and experimantation t improve productivity of the cultivations in greenhouses, photovoltaic instruments, for example, have been very successful, allowing many farmers, producers of salad and fruit and vegetable companies to follow the development of certain fruit and vegetable products, among which stand out the production of salad, using innovative engineering solutions such as photovoltaic systems.
Always in the field of control of temperatures and climate as to the cultivations of salad in greenhouses, in addition to what was said on photovoltaic systems, other useful tools include heating systems (radiators, heaters, air heaters, gas stoves, etc.), cooling systems for cultivations of salad (windows in the side walls and on the roof to allow air exchangeby natural or forced ventilation, shading nets or sheets, cooling systems through heat pumps, etc.), the use of windbreaks, useful to reduce heat losses by conduction through the walls in case of cold winds, systems for moisture control and finally systems for the control of lighting og the cultivations of salad produced in greenhouses.
As to the cultivation of salad, the most widespread varieties for the production of salad in greenhouses are:
- BATAVIA FUNSONG SALAD: variety of gentling lettuce for greenhouses, for fall, winter and early spring harvesting. It is a flexible, hardy and very productive plant od salad even in cold conditions and low light. It has an elegant, open and bright green head, The bottom is tight and has a very small core. This variety of salad has a high resistance to the adversities and parasites. It suits well to the fresh fruit and vegetable market.
- BATAVIA CANASTA SALAD: variety of Batavia lettuce suitable to spring, summer and fall harvesting in the open field and to winter harvesting in greenhouses. It is a very productive plant of salad, with a large and thick foliage and an intense green head with red margins, sweet and cris. It is suitable to the fresh fruit and vegetable market.
- BAGLIN HEAD SALAD: head lettuce for greenhouses suitable to winter harvesting. It is a plant of salad with an excellent weight and a high volume, an elegant posture that permits considerable uniformity at the time of cutting. The intense green head is semi-open, with an excellent heart, It suits both to the fresh fruit and vegetable market and to the 4th range production of salad.
- ROMAN SELE LETTUCE: variety of Roman lettuce for greenhouses auditable to harvesting from fall to late spring. It an erected and elegant plant of salad. Leaves are bright green, blistering, hardy and crisp. The head is compact and heavy with a large bottom and tight. It suits well to the fresh fruit and vegetable market.
- ROMAN PRESIDENTIAL LETTUCE: variety of Roman lettucelettuce suitable for spring, early summer and fall harvesting in open fields and for spring and fall harvesting in greenhouses. It is underacted and elegant plant of salad that is uniform at the time of cutting. Bright green leaves are hardy and blistered. The head is open and heavy, full inside and voluminous. This variety of salad has a high resistance to adversities and parasites. It suits to the fresh fruit and vegetable market.
- ROMAN VOLTURNO LETTUCE: variety of Roman lettuce for greenhouses suitable for winter harvesting. It is and erected and elegant plant of salad Its light green leaves are almost smooth and velvety. The head is compact with a large and tight bottom. It suit to the fresh fruit and vegetable market.
- ROMAN SIVNA LETTUCE (LS8865): variety of Roman lettuce typical of southern Italian tradition, suitable to late fall, early winter an spring harvesting in open field and to winter harvesting in greenhouses. It has high production levees and a high resistance to over-ripening. It is a plant of salad with a high posture, dark green, hardy and blistered leaves. The head is very heavy and voluminous with a semi-open heart, full inside. It suits to the fresh fruit and vegetable market.