United Fresh highlights trends for fresh produce in foodservice

The latest issue of United’s Fresh Insights for Foodservice report explores how innovative chefs are adding fresh fruits and vegetables to create flavorful and vibrant fall menus. The fall issue reports how kabocha is building on consumer interest in winter squash, how chefs and foodservice operators are leveraging the versatility of beets across a wide variety of menu options and how the traditional sweet potato is delighting diners in both sweet and savoury applications. These trends and more are part of the fall 2014 edition of Fresh Insights for Foodservice, a quarterly report from United Fresh showcasing the latest innovations in fresh produce use in foodservice.

The fall Fresh Insights also looks at how fresh squeezed juice is expanding beyond the drink menu, as well as how produce is amping up the visual appeal and flavor profiles of pasta and noodle entrées. There’s also news about restaurant operators using produce-driven menu items to usher in their fall menus, including apples, soups and stews and warm bowls. Additionally, the report cites menu introductions at chains, including some fresh-focused marketing campaigns.

The fall report of Fresh Insights includes a look at how convenience stores are using fresh produce to respond to consumer demand for healthy snacks and fresh meals, with fruits and vegetables available through counter-service and grab-and-go prepared food stations.

The concept for the Fresh Insights report was initiated by United’s Retail-Foodservice Board as a resource for United members to gain a comprehensive look at how chefs and restaurants are incorporating fresh produce on their menus. The report is developed by Datassential, a leading market research firm dedicated to the food Industry, using data from its extensive menu database, MenuTrends.

The publication is organized in four core sections, including Fresh Flavors, which shows in-depth profiles of trending produce items; Menu Intelligence, featuring up-to-date information on how produce is being used in different menu items; Chain Report, which focuses on the role of produce in new menu items; and View From Above, offering a look into produce usage in a particular trend within the foodservice industry.

Fresh Insights for Foodservice is free to United Fresh members and $50 to non-members. To order the report today, visit United’s website. If you have questions, please contact Jeff Oberman at 831-600-8922. For questions about the data or content in this report, contact Maeve Webster, senior director, Datassential at maeve@datassential.com.

For more information, visit www.unitedfresh.org.

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