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Winter 2018 United Fresh foodservice report now available
The Winter 2018 issue of United’s Fresh Insights for Foodservice report, a quarterly publication from United Fresh, showcasing the latest innovations in fresh produce use in restaurants, retail, home delivery and beyond, is now available.
“Members of the United Fresh Retail-Foodservice Board have shared a keen interest on the growth of purple produce within menus, retail SKUs and consumer health messaging,’” said Jeff Oberman, Vice President of Trade Relations, United Fresh Produce Association. “With consumers’ increasing interest in the visual impact and health benefits of produce, foodservice and retail outlets can use ‘The Purple Issue’ to learn how to maximize the power of this trend.”
The report kicks off with past United Fresh Produce Excellence in Foodservice Award winners describing how they are incorporating the purple produce trend into their menus. The “In Season” section focuses on winter flavors of ube/purple yam and purple cabbage, while “On the Horizon” anticipates the summer flavors of plum and acai. “Top Chain Trends” spotlights how major chains are menuing purple produce options in a variety of ways. The report also looks at fresh produce’s role in innovation in sauces & dips and crudites & veggie platters, and the “View from Above” section looks at the role of produce in fine dining.
Fresh Insights for Foodservice is developed in partnership with Datassential, a leading 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 and broader applications for retail, meal kits and more. 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 www.unitedfresh.org.
For more information:
+1 (202) 303-3425
Publication date: 1/26/2018
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