ApioFreshDigestFeatures

Focused on Fresh...from Field
to Fork
Apio, Inc.: A Tradition of Innovation
in the Fresh-Cut Vegetable Category
Focused on Fresh, from Field to Fork
FEATURES • FRESH DIGEST
Apio, Inc. is the leader in processing and marketing
fresh-cut vegetables in the United States. “The Best
in Fresh” is the company’s hallmark in every aspect
of its business, from the literal freshness of its vegetables to its innovative products, technologies, and
national distribution network.
With two of the best-selling
fresh-cut vegetable brands, Eat
Smart® and GreenLine®, Apio delivers smart value. Established in 1979
and headquartered in Guadalupe,
California, Apio remains true to its
focus and continues to grow as a
supplier of high-quality produce
solutions that are backed by national
distribution and superior customer
service and support for its retail, club and foodservice customers. Apio’s patented BreatheWay®
technology keeps produce fresh longer, creating
high quality products that drive consumer demand.
With a dedication to innovation, Apio continues to
bring new product to market that are packed with
nutrition and great taste.
Two Leading Brands
“Eat Smart is the best-selling consumer brand,
with leading sales velocities for fresh-cut branded
bags and trays,” says Cali Tanguay, Apio’s Director of
Marketing and Technology. “Eat Smart offers novel
fresh products in consumer-friendly, easy-to-merchandize, and ready-to-use formats. Products include a wide range of package sizes, from 3.5 ounces
to over 4-pound trays, and the most innovative tray
designs in the category.”
As the industry leader in the
fresh-cut green bean category,
the GreenLine brand is known
for its broad offering of products as well as strong sales
velocity. Delivering the best in
fresh green beans since 1985,
GreenLine brand offers delicious
vegetables year-round in a variety
of consumer-friendly and consumer-recognized packages for retailers’
value-added categories.
Feeding Consumer Demand with Fresh
Takes on Fresh-Cut Products
Apio’s ongoing fresh approaches to on-trend
vegetables and blends, along with inventive, consumer-friendly tray and packaging designs, assure that
retailers and consumers have a variety of high-quality choices throughout the year.
Research confirms that consumers are increasingly interested in fresh and healthy foods. In a study
released in October 2011 for the Department of
For instance, some of Apio’s products combine multiple
nutrient-rich ‘superfoods,’ which are becoming more and
more popular. We’re always looking for new ways to improve our product line to serve consumers and retailers.”
Quality That’s “in the Bag”
Agricultural and Resource Economics, Roberta Cook
concluded that “unfolding demographic and food trends
are likely to continue to shift consumption toward
more fresh and less processed fruits and vegetables, as
well as toward higher convenience and differentiated
products . . .” 1
“Apio is well positioned to help retailers benefit from market trends,” says Tanguay. “The company
continually introduces innovative offerings that satisfy
growing consumer demand
for fresh, healthy, and
ready-to-serve foods.
Another recent study validates Apio’s longtime focus
on using innovative technology to provide packaging that
preserves freshness. In 2012, global market research
company Ipsos Innoquest found that, on a global basis,
a majority of consumers would pay more for “packaging
that keeps food fresh longer.”
Apio’s BreatheWay® packaging answers the call. It’s
the only retail vegetable packaging featuring a specifically
designed technology to naturally maintain the freshness and shelf life of fresh-cut products. A proprietary
polymer formulation manages the flow of gases across
the package membrane, regulating the ideal
ratio of carbon dioxide and oxygen
needed to keep produce fresh
FEATURES
longer. The membranes provide a switch feature
that compensates for fluctuations in temperature
encountered by packages in the cold chain, thereby
preventing damage that could otherwise occur.
“The BreatheWay membrane can be identified
by a small blue and green patch on the back of a
bag or tray that says ‘BreatheWay,’” says Tanguay.
“When consumers and retailers see this patch, they
can be sure that the package
contents are fresh, pre-cut,
and pre-washed, and that they
will last days or weeks longer
than other products.”
Retail Promotional
Support—Enticing
Consumers to “Check
Out” New Products
Apio’s integrated marketing
and promotional programs are
designed to boost sales velocity
by supporting retailers on multiple
levels. Extensive public relations
campaigns keep consumers
apprised of new products and help
to drive demand. Campaigns often
include distribution of samples and “where to find”
lists to major publications. At the points of purchase,
eye-catching graphics—from friendly, easy-to-merchandize packaging to POP danglers—capture
consumer attention, while product price promotions help to close the sale. New products are often
further promoted at trade shows and other events.
Quality Assurance and National Service
Apio takes pride in its quality assurance and
food safety programs. The company monitors its
processes at every step to ensure that only the best
fresh-cut vegetables reach its customers. Its fieldto-consumer food safety program
includes Postharvest physiologists
on staff as well as compliance with
GMP, GAP, HACCP, GFSI, and the LGMA
Certification.
Apio owns and operates a network
of regional processing locations in
California, Florida, Ohio, New York, and
South Carolina, ensuring timely delivery
options that meet national or regional
requirements for its wide variety of
products. The company’s products can
be found in retail grocery stores, club
stores, and wholesale stores as well
as through its foodservice channel
throughout the U.S., Canada, and
Mexico.
Retailers are invited to contact Apio with
questions or inquiries about products and
delivery capabilities. Apio, Inc. 800-454-1355
1. Tracking Demographics and U.S. Fruit and Vegetable Consumption Patterns, by Roberta Cook, Department of Agricultural and
Resource Economics, University of California, Davis, October 2011