United Fresh report highlights foodservice menu trends for produce

The latest issue of United Fresh’s “Fresh Insights for Foodservice” report explores how chefs and foodservice operations are adding fresh fruits and vegetables to create flavorful and vibrant menus. This issue reports on menu growth for golden beets, how chefs are incorporating brocollini and arugula to add flavor and texture to their dishes and how produce plays a starring role in “bowl” trends across multiple foodservice segments. These trends and more are part of the Winter 2016 edition of Fresh Insights for Foodservice, a quarterly report from United Fresh.

In addition, Fresh Insights looks at how produce plays a role in the modernization of college and university dining, including an interview with United Fresh 2015 Produce Excellence in Foodservice Awards Program winner Chef Bob Patton of Old Dominion University.

The report also includes information on top chain menu trends including cabbage, salsa and potatoes. Additionally, the report cites menu introductions at chains including Chili’s, Ruby Tuesday, Max & Erma’s, Tony Roma’s, Tropical Smoothie Café, Kona Grill, Granite City Food & Brewery and Smoothie King.

The report is developed by Datassential, a market research firm dedicated to the food Industry, using data from its 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 produce’s role 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, visit United Fresh’s website.