United report highlights foodservice menu trends
Restaurant innovations using blueberries, green tomatoes and watercress are just some of the highlights of the spring 2014 edition of “Fresh Insights for Foodservice,” a quarterly report from United Fresh showcasing the latest trends in fresh produce use in foodservice. The report, launched in January 2014, is an insightful tool for identifying trends in foodservice.
The spring “Fresh Insights” also reports on the increased incorporation of fruit and vegetable smoothies in restaurant menus, with acai and avocado among the trending ingredients.
The report also includes a look at the top fresh produce ingredients used by restaurants for making flatbreads. Plus, readers will find news about fresh produce used in pizza served by fast casual restaurants, and a survey of how fresh produce is being used in limited time offerings at a variety of prominent restaurant chains.
“Using the research gathered from restaurants from across the country, the ‘Fresh Insights’ report tells the ways fresh fruits and vegetables are increasingly used in dishes in every restaurant segment,” said United’s Vice President of Trade Relations Jeff Oberman, liaison to United’s Retail-Foodservice Board. “Because foodservice trends are constantly evolving, our members can use the report to help them take advantage of these restaurant menu trends.”
The report is developed by Datassential using data from its extensive menu database, MenuTrends. To order the spring report, visit United’s website.
