Fresh-Cut Fruits Help Stem Losses

Improved packaging and the growth of the fresh-cut category were two key factors that helped reduce spoilage and food loss of fruit in supermarkets during 2005 and 2006, according to a study released this month by the U.S. Department of Agriculture. The report states that average estimated food loss for fruit at the supermarket level decreased 2.3 percentage points from 10.7% in 2005 to

WASHINGTON — Improved packaging and the growth of the fresh-cut category were two key factors that helped reduce spoilage and food loss of fruit in supermarkets during 2005 and 2006, according to a study released this month by the U.S. Department of Agriculture.

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