With summer almost here, what's ahead this season in terms of flavors and trending produce items? For starters, creativity is in order for chefs and their produce.
"In 2024, the foodservice industry faced labor challenges, which made precut and value-added items more important. Think produce items that went straight from the box to the plate," said Donald Russo, senior category manager of produce for Baldor Specialty Foods. "While those labor challenges still haven't fully resolved themselves, restaurants are creating more custom solutions now. So, instead of relying on a salad blend, chefs are using different combinations of head lettuces to create unique and flavorful salads--like red and green little gems, and different varieties of baby lettuces and chicories."
L: Badger Flame beets; R: Norwich Spring Radish; Photos: Baldor Specialty Foods
Strong flavors, strong colors
Summer's high temperatures are also pushing bold flavors and ingredients with strong colors into the center stage. These include items such as Badger Flame beets, colorful varieties of spring radishes, mustard greens, and specialty herbs like Chrysanthemum leaf. "These are all items that are extremely flavorful but also visually striking," says Russo.
That said, underlying consumer trends are also still important, particularly with Gen Z diners–these include items that have more sustainable packaging containing less or no plastics. "There is also a deep support for regional food systems," says Russo.
In terms of preparation methods, pickling and fermenting also continue to trend. "We are also seeing more restaurants use the same ingredients in different applications on the menu, so wood-fired and chilled, pickled and roasted," says Russo.
For more information:
Donald Russo
Baldor Specialty Foods
Tel: +1 (718) 860-9100
https://www.baldorfood.com/