Freshway Foods plan to introduce new fresh-cut
root vegetables at the upcoming Southern
Exposure food show. The new value-added root
vegetables are said to save time and money
versus processing whole produce in-house.
“We have eliminated the time-consuming steps of peeling and cutting these root vegetables,” says Chef Douglas Bond, New Product Development Manager for Freshway Foods. “This reduces the potential for cutting injuries, helps prevent cross-contamination, and provides consistent quality and costs,” he adds.
The popularity of root vegetables has increased dramatically over the past two years. “These vegetables were popular in the early 20th century, but interest waned mid-century,” said Bond. “Thanks to new preparation methods, as well as a focus on healthy eating, they are gaining new acceptance.”
The new line of root vegetables includes rutabaga, turnips, parsnips, red and gold beets, watermelon radish, and rainbow carrots, available in diced and matchstick formats. The gold beets, watermelon radish and rainbow carrots are heirloom varieties.
“We pack our matchstick-cut root vegetables in a one pound pack, which is perfect for salad bars,” says Bond. Foodservice packs of the diced rutabaga, parsnip, turnip, red and gold beets, and rainbow carrot crinkle cut coins are also available. Both diced and matchstick formats will be on display at Southern Exposure.
For more information, please visit www.freshwayfoods.com.
