United Fresh has released two quarterly retail and foodservice trends reports. The FreshFacts® on Retail Q2 2018 report, produced in partnership with Nielsen Fresh, measures retail price and sales trends for the top 10 fruit and vegetable commodities as well as other value-added produce categories. Developed in partnership with Datassential, Fresh Insights for Foodservice uses data from Datassential’s menu database, MenuTrends and provides a look at how chefs and restaurants are featuring fresh produce on their menu, along with broader applications for retail, meal kits and more.
According to United Fresh, the FreshFacts® on Retail report’s data is enhanced by the recent launch of Nielsen’s Total Food View, which increases coverage of fresh data in 92,000 U.S. stores in the Food and Drug channels plus key mass, dollar, club and military retailers. “With produce being sold in more channels beyond the traditional supermarket, having access to data from these additional channels will help produce companies plan and execute their promotional strategies,” said Tom Stenzel, United Fresh President & CEO. “Future reports will dive more deeply into this data, with spotlights on the opportunities available in these emerging outlets.”
The report also features category spotlights on apples, potatoes and lettuce, as well as looks at produce purchasing trends by region.
In contrast, the Fresh Insights for Foodservice summer issue details “in-season” Summer menu options like prickly pear fruit and Calabrian chili peppers, and checks in on drinking vinegars and how these beverages use fresh produce. In the “On the Horizon” section, readers will explore winter menu trends, focusing on kumquats, celery root, and how toasts are combining warmth and produce for rising popularity on menus.
This quarter’s “Chain Report” will cover fresh options added to major chain menus recently, including items featuring mango, pineapple, and artichoke. Finally, “View From Above” will cover Mexican fast casuals and how they are leveraging fresh produce with a globally-inspired twist.
“Fresh Insights for Foodservice continues to serve as an invaluable resource for foodservice purchasing, menu development and culinary professionals looking for inspiration to brighten their menus each season with the freshest produce,” said Miriam Wolk, Vice President of Member Services. “Now more than ever, it’s important to layer creativity throughout your menu to wow your customers and keep them coming back.”
Both FreshFacts® on Retail and Fresh Insights for Foodservice are free to United Fresh Members and $50 for non-members. To order the report, visit www.unitedfresh.org. If you have questions, contact Miriam Wolk at 202-303-3410. For questions about the data or content in FreshFacts, contact Matt Lally, Nielsen Fresh at matt.lally@nielsen.com and for questions on Fresh Insights for Foodservice, contact Mike Kostyo, Datassential at mike.kostyo@datassential.com.
For more information:
Mary Coppola
United Fresh Produce Association
Tel: +1 (202) 303-3425