The Summer 2019 issue of United Fresh’s Fresh Insights for Foodservice is now available to download from the publications library of the United Fresh website. United Fresh says this quarterly report highlights on-trend applications for fresh produce in restaurants, at retail, in meal kits and more.
This issue spotlights pineapple and collard greens, two on-trend, seasonal produce items that are appearing on menus in unconventional ways. The report also looks-at the latest trend data on plant-forward kebabs and skewers. Kebabs can include traditional grilled applications, sweet presentations with fruit, and also salad skewers.
“The bounty of fresh produce that’s available in the summer is undeniable, and foodservice operators certainly have their pick when it comes to offering new fresh options, and creative and unexpected ways of presenting familiar favorites,” said Andrew Marshall, Director of Foodservice & Foundation Partnerships, United Fresh. “Our summer report includes a variety of well-known produce commodities, highlighting creative applications, and ways chefs are delighting and inspiring consumers to enjoy fresh.”
The On the Horizon section takes a look ahead at winter menu trends, including how parsnips and grapefruit are currently being showcased. Soups and stews are also highlighted as hearty dishes that can serve as a a blank canvas for a variety of fresh veggies. This quarter’s Chain Report covers an array of commodities that were featured on menus at major chains in recent months, including cucumbers, passion fruit, and romaine.
Closing out the issue, the View From Above section explores fresh produce’s role in college and university foodservice.
The United Fresh Retail-Foodservice Board and Datassential will host a webinar to highlight statistics included in the Summer 2019 report. The webinar will occur Wednesday, August 21 at 12:00 Noon EST. The webinar will be moderated by Sarah Grady, Manager of U.S. Strategic Supply Chain at McDonald’s Corporation and Vice Chair of the United Fresh Retail-Foodservice Board.
“Whether you’re involved in sourcing, menu development, or work for a distributor that services restaurant accounts, United’s Fresh Insights for Foodservice contains valuable information that individuals in all segments of the produce foodservice supply chain can benefit from,” said Grady. “The foodservice-focused webinar series offers value beyond the written report. It provides an engaging forum for the webinar participants to ask questions of the moderator and each other to gain greater insights into why certain produce is trending. We encourage participants to share their perspective and learn from one another.”
For more information:
Mary Coppola
United Fresh Produce Association
Ph: +1 (202) 303-3425
mcoppola@unitedfresh.org
www.unitedfresh.org