So much depends on vegetable processors. Not least, product quality to protect retailers’ brand reputations and food safety to safeguard consumers’ health. But processing vegetables is rife with threats invisible to the human eye. Potentially harmful and sub-standard produce has to be identified and rejected from the processing line, yet defect-detection can be extraordinarily difficult.

The world – particularly the world of food – is changing faster than ever before, with technological advancements and innovation fueling a whole new set of business requirements and consumer behaviors. With consumers already living in a digital world, the food processing industry is looking towards smart food processing and the ‘digital transformation’ required to digitalize their processes, enhance production, optimize efficiency and, generally, increase the overall quality and speed of their entire operation.

The world is currently wasting 1.3bn tons of the food produced for human consumption every year, which amounts to a third of all food produced for that purpose. From farm to fork, the issue of food waste is rife across all aspects of the supply chain and all corners of the globe. There isn’t just one solution to help reduce the impacts of food waste, however actionable steps can be taken to lessen the amount of food wasted. We are in the midst of a food waste crisis, and the world must respond now to reverse its impact before it is too late.

With the demand for fresh, convenient and healthy food growing among consumers, leafy greens are the order of the day. From fresh cut to pre-washed and pre-packaged products, this is a rapidly growing market with significant potential.

The need for speed at vegetable processing facilities can sometimes seem incompatible with their other operational and commercial objectives. Perishable produce must be sorted and packed quickly to maximize its shelf life, but the faster this is done, the less time there is for large volumes of produce to be sorted accurately for food safety and quality. And as an added complication, retailers and consumers increasingly expect food producers to adopt sustainable working practices.

With this year's season well and truly over, it’s time to assess your operational performance by asking the following questions: Did you reap the full benefit of your time, effort and energy? Could you have done anything differently? Is there anything you could look at improving to elevate your process and ensure next season’s success?

Lewis Hamilton, Simon Cowell, Bill Clinton and half of Hollywood have recently announced their dedication to a plant-based diet. Veganism and vegetarianism are not new. What is new, is how we perceive these lifestyle choices and the sheer number of plant-based foods on offer to us. 

As the appeal of plant-based alternatives to meat and dairy continue to grow, vegetable producers are presented with a new, highly lucrative market receiving heavy investment in preparation for enormous growth. 

Only a few years ago, labor automation seemed like a futuristic nice-to-have rather than a serious necessity for food producers. Now, most vegetable producers view automation on some level as essential to the success of their business. 

Consumer trends and tastes come and go. However, there are constants in the food industry that remain the same: maximizing yield, waste reduction, production line reliability, hygiene and safety. 

Demand for organic food is on the rise. In the US alone in 2017, the market was valued at $45.20billion. By 2025, it is forecast to be worth $70.4billion. This upsurge is fuelled by many aspects, including the trend towards plant-based diets and healthier living. It is also indicative of another trend: that consumers are willing to pay more to know precisely where their veggies come from.