United report highlights foodservice menu trends for fresh produce

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 winter menus.

The winter issue reports how roasted vegetables are showcasing rich flavors, operators are featuring Brussels sprouts in a wide variety of preparations and a feature about the shishito pepper surprising diners with an occasionally spicy kick, according to United Fresh. “Fresh Insights” also looks at how produce influences breakfast menus from sandwiches to egg dishes. There’s news about top chain menu trends, including lettuce, pico de gallo and green onions.

The “View From Above” feature spotlights how meal delivery services are using fresh produce to respond to consumer demand for healthy, convenient meals, with fresh fruits and vegetables pre-portioned for easy preparation and consumption.

“The fast-growing meal delivery sector of the foodservice industry has found that fresh ingredients are a top selling point for customers and point of differentiation from their competition,” said United Fresh’s Vice President of Trade Relations Jeff Oberman, liaison to the Association’s Retail-Foodservice Board. “This channel is yet another opportunity for the fresh produce industry to expand their customer base and introduce consumers to new produce items.”

The report was developed by Datassential.

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