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. 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 8.4% in 2006.” The report theorizes that the rapid growth of the fresh-cut category was ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.