Spotlight on fake news concerning fresh-cut products on the first day of Macfrut

Rimini, 10 May 2018 – Over the years, many urban legends have circulated on fresh-cut products. Some people believe that these products are of inferior quality, more expensive, and full of preservatives or harmful microorganisms. But is it really so? On the first day of Macfrut (Wednesday, 9 May), currently held at the Rimini Expo Centre, a number of world-renowned scientists gathered at a conference to take stock of the situation. During this top-level seminar, held in a fully packed room, excerpts from academic studies and research were presented.
Professor Giancarlo Colelli of the University of Foggia immediately proved the following cliché wrong: those who eat fresh-cut products do not give up locally grown products. If they were to give up fresh-cut products, they could do without salad, and would perhaps rely on food supplements, which, today, are a steadily growing market (in 2014, the sector reached a sales volume of €2 billion). Producers must therefore focus on providing accurate information, innovating systems and processes, improving quality and safety, and increasing product life cycle. In other words, technological innovation will enable them to meet the challenges of other product sectors.
Luis Cisneros-Zevallos of Texas A&M University shed light on fresh-cut product biology for health. A number of studies show that, once cut, several vegetables release antioxidants (even if they are left in the fridge for several days) and other health-promoting compounds. The industry should therefore adopt new storage technologies so as not to lose these properties.
The irrational fears about bacteria in salads have also been overcome. Trevor Suslow, of the University of California in Davis, noted how the media are focusing on the large number of bacteria found in fresh-cut packaging, but these numbers are actually within normal limits and are by no means synonymous with low quality or product unhealthiness. On the contrary, beneficial microbial communities could be exploited in the future to eliminate the presence of human pathogens in products.
For further information:
Elena Vincenzi and Jessica Sabatini
Macfrut International Press Office
c/o fruitecom srl
Tel. +39 059-7863894