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   United Fresh Report Highlights Foodservice Menu Trends For Fresh Produce
by United Fresh Produce Association
Posted: Tuesday, November 14, 2017 at 4:21PM EST

WASHINGTON, D.C.  – The Fall 2017 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, as well as the creativity of chefs incorporating fresh fruits and vegetables to create flavorful and vibrant menus, is now available.

The report features “In Season” and “On the Horizon” updates, which are dedicated to the commodities and menu items that are currently on Fall menus as well as items that will be featured in Spring 2018 menus. “In Season” focuses on spaghetti squash, pomegranate and roasted vegetables. Looking ahead to Spring 2018, “On the Horizon” highlights sunchokes, plantains and how chefs and operators are using the vibrancy of fresh produce to amp up the appeal of smoothies.

“Top Chain Trends” spotlights menu items featuring fresh herbs, cauliflower and microgreens. Finally, the “View from Above” section looks at the role of produce in breakfast menus, featuring an interview with 2017 Produce Excellence in Foodservice Award winner Chef Shane Schaibly, Corporare Chef, First Watch Restaurants.

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.

“Examining menu trends at restaurants provide an early cue as to what consumers will be looking for as they shop for produce within various platforms, including traditional retail, home delivery and many alternate channels,” said Jeff Oberman, Vice President of Trade Relations, United Fresh Produce Association. “Companies across the produce industry supply chain can benefit from learning about in-season and future menu planning today and take this intelligence to inform their own promotions and product offerings.”

Fresh Insights for Foodservice is free to United Fresh Members and $50 to non-members. To order the report, visit If you have questions, contact Jeff Oberman at 831-600-8922. For questions about the data or content in this report, contact Mike Kostyo, Datassential at


About United Fresh Produce Association

Founded in 1904, the United Fresh Produce Association brings together companies across every segment of the fresh produce supply chain, including growers, shippers, fresh-cut processors, wholesalers, distributors, retailers, foodservice operators, industry suppliers and allied associations. We empower industry leaders to shape sound government policy. We deliver the resources and expertise companies need to succeed in managing complex business and technical issues. We provide the training and development individuals need to advance their careers in produce. And, through these endeavors, we unite our industry with a common purpose – to build long-term value for our members and grow produce consumption. For more information, visit

Source: United Fresh Produce Association

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