United Fresh report highlights foodservice trends for produce

The summer 2017 issue of the United Fresh Produce Association’s “Fresh Insights for Foodservice” report, a quarterly publication from United Fresh showcasing the latest innovations in fresh produce use in foodservice, as well as the creativity of chefs and foodservice operations in incorporating fresh fruits and vegetables to create flavorful and vibrant menus, is now available.

The report features “In Season” and “On the Horizon” updates, which are dedicated to the commodities and menu items that are currently on summer menus as well as items that will be featured in winter 2018 menus. “In Season” focuses on the variety of tropical fruits, along with endive, that are influencing warm weather menus, as well as on-trend premium cold pressed juices.

Looking ahead to winter 2018, “On the Horizon” highlights avocados, potatoes and unique ways that winter produce items are topping pizzas.

“The winter season provides a prime opportunity to feature produce in menus,” said Jeff Oberman, vice president of trade relations for United. “Planning for menu promotions starts months in advance, and produce companies should begin reaching out now to foodservice distributors and operators to develop exciting menu items that will capitalize on the coming holiday season and special events like the Super Bowl.”

“Top Chain Trends” spotlights menu items featuring sweet corn, onions and blueberries. Finally, the “View from Above” section looks at ways in which hotels are using produce to elevate their guests’ dining experience, featuring an interview with 2017 Produce Excellence in Foodservice Award winner Chef Matt Smith, executive chef of the Sheraton Columbus Hotel at Capitol Square.

“Fresh Insights for Foodservice” is developed in partnership with Datassential, a market research firm dedicated to the food industry, using data from its extensive menu database, MenuTrends. Incorporating feedback and input from the United Fresh retail-foodservice board, the report provides United Fresh members and the broader industry a comprehensive look at how chefs and restaurants are featuring fresh produce on their menus. The report is sponsored by Tanimura & Antle.

“Fresh Insights for Foodservice” is free to United Fresh Members and $50 to non-members. To order the report, visit United’s website.