Produce Processing

January/February 2017

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BEST PRACTICES FOR FRESH-CUT, FROZEN AND PROCESSED FRUITS AND VEGETABLES // JANUARY/FEBRUARY 2017 PLUS: PLANT-BASED FOOD INGREDIENTS STATE OF THE INDUSTRY 2017 MOCK RECALLS The Main Ingredient COMPANY DIVERSIFIES WHILE ATTACKING FOOD WASTE | 702.450.0808 | 305.397.7873 | 416.623.7325 W e i g h i n g B a g g i n g C o n v e y i n g C a s e p a C k i n g Wrap trays, whole product, containers & more AuTo ereCT, form & gLue TrAyS for Tray forming

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