Fresh cut fruit packing app:

Fresh cut fruit   Packing App for accurate order filling & production

View Packing App Specifications.

Complete fresh cut fruit packaging solutions from Farmsoft manage the entire fresh cut process from delivery of the fruit through to post sales analysis and traceability. 

Fresh cut consumers love to have an apple on the go without the hassle of peeling it, snack on a healthy fruit mix at work, or make a delicious smoothie with blueberries in the morning. 

Farmsoft empowers your fresh cut business to rapidly prepare and package fresh cut products with minimum waste and maximum packing efficiency. 

Consumers are demanding convenience.  This nicely aligns with the trend of less food waste: small ready-to-eat packages. Farmsoft is an expert in this field and offers a suite of software and app solutions for packaging all fresh cut and processed fruits.

Farmsoft offers complete fruit packaging solutions, that manage all fresh cut processes from shakers, triangular trays, and buckets to easy packs in different sizes.

Farmsoft takes full ownership of your packaging process, from weighing and, if necessary, mixing the fruit until it is neatly packaged.  Your cut fruit is weighed with exceptional accuracy and Farmsoft integrates with weigh scales.  You can choose between one or a mix of fruit types. It's all packaged fast, hygienic, and as sustainable as possible, with automatic traceability being maintained at all times. 


Designing your complete solution fresh cut fruit solution:
With Farmsoft, you will find a total solution that leaves nothing to be desired and fulfills all packing requirements for fresh product. With years of experience, Farmsoft is able to design a complete fresh cut packaging line for you, which packages your fruit quickly and efficiently and gathers multiple data points to feed dashboards that gives your managers extremely useful K.P.I.'s for perpetual business improvement processes. 

Fresh cut fruit   packing app helps extend shelf life of fresh produce

As a grower or supplier of fresh produce, there’s nothing worse than having your products expire early.

This can damage your reputation and be expensive to destroy or recover product.  

Growers and shippers give their fruits and vegetables the best chance of staying fresh by extending shelf life with Farmsoft's expiry management systems.

Fresh cut produce can spend up to half its life in transit. When shipping fruits and vegetables all over the world, it’s important to make sure all fresh produce is shipped to the destination that best suits its expiry profile.

Fruits and vegetables need to be given the best chance to survive long haul shipments.   

Better quality produce and fewer shipments rejected results in less food loss and waste Increased margins.  

There are a few different approaches to shelf life extension using Farmsoft, including a few exciting innovations exclusive to the Farmsoft management solution.  

Identifying Causes of Reduced Shelf Life:  To prolong shelf life, you must know what harms fresh produce.   The main factors that can affect shelf life are:

Ethylene exposure
Temperature changes and extremes
Humidity/moisture
Microbial growth
Physical harm

Farmsoft provides methods to extend shelf life that  affects at least one of these factors.  Methods to extend shelf life can vary for different types of fruits and vegetables, but there are multiple solutions for most.

Different ways of extending shelf life include:

Packaging improvements and modified atmosphere packaging.

Improving treatment and handling procedures.

Finding weaknesses in cold chain.

Monitoring humidity.

Individual item coverings.

Smart stickers.

Absorbent food trays and pads.

New varieties.

Natural antimicrobials.

Packaging Improvements.
and Modified-Atmosphere Packaging (MAP).

An easy step towards extending fruit and vegetable shelf life is to improve packaging. Shelf life-extending packaging can control respiration rate, ripening, and/or microbial growth.

Longer shelf life enables extended seasonality, less food loss, and a higher chance of maintaining freshness.

Modified atmosphere packaging (MAP) works to control the gases that surround an item. For example, limiting the oxygen that surrounds fruit will help to prolong shelf life.

Certain pallet covers, carton containers, and sheets can help to control ethylene.

Fresh cut fruit   Packing App increases food safety and storage protocols

The consumption of fresh fruits and vegetables as ready-to-eat (RTE) products has revolutionized the food industry, and it is expected to grow owing to the changing lifestyle of consumers.  When fresh-cut products are used as RTE, they usually have a limited shelf life (2–5 days), since they are affected by quick spoilage, mainly caused by oxidative enzymatic deterioration and microorganisms.

Food safety in RTE fruit is still a challenge because a high risk of cross-contamination by pathogens can occur during the whole food chain.  Good fresh produce handling practices and an improvement in storage conditions and processing technologies are of primary importance to reduce the risk of outbreaks.

Current technologies to increase the safety and shelf life of fresh-like products should be improved using the Farmsoft solution.  Modified atmosphere packaging (MAP) is the most widespread technology used to increase the shelf life of fresh RTE products [3]. By tuning the gas mixtures (usually N2, O2, and CO2) and the specific gas barrier characteristics of the packaging materials, MAP is able to slow down the spoilage process and the microbial growth rate, thus increasing product shelf life.

MAP technology has almost no impact on the microbial inactivation. Preservatives and additional pre-treatments  are often used to increase the quality and safety of fresh cut products in MAP.

The possibility of combining MAP with non-thermal technologies has been investigated. For example, MAP was used in combination with gamma irradiation and high hydrostatic pressure (HHP) to increase the microbial inactivation and the product shelf life.  However, irradiation may raise safety concerns and can be negatively perceived by consumers, while the very high pressure needed for HHP (<4000 bars) might induce the irreversible transformation of the texture in the fresh products.