Retail & FoodService

Just in time for the 2014 MLB Season, Prairie Farms Dairy today announced their partnership with the Chicago White Sox to supply ice cream for the new 3 pound, 12- scoop banana split sundae served in a full-size White Sox batting helmet. The sundae’s foundation is four scoops each of Prairie Farms vanilla, chocolate and strawberry ice cream. It’s drizzled with caramel, strawberry sauce and chocolate syrup and includes two bananas, whipped cream and cherries. The super-sized sundae will be sold at concession stands throughout the ballpark. …

Ranch flavor is the Swiss Army knife of salad dressings. It dresses salads, gets kids to eat their vegetables, and adds oomph as an ingredient; all reasons why it is the top ready-to-use dressing flavor shipped to foodservice outlets, reports The NPD Group, a leading global information company. Ranch holds double the share of dollars and units shipped than blue cheese dressing, which holds the number two spot in the ready-to-use salad dressing category. …

Health issues have become hot button foodservice topic as consumer lifestyle concerns continue to grow. In particular, consumer awareness of gluten as a trigger for autoimmune and other conditions has rocketed to prominence, creating both a new industry of gluten-free products and a new gluten-free menu category. While the resulting wave of gluten-free menu requests has stymied many a foodservice operator, a popular, widely available solution is always at hand: Idaho® potatoes. …

Economic indicators that typically confirm the state of the recovery continued in the right direction in 2012; however this did little to change consumer habits drastically in the US. The recession continued to hold many families back, and even those that managed to succeed remained very price-sensitive. Brands which were able to convey said value, whether through speedy service, healthy options, or sheer quantity of food received, managed to take advantage of this steady recovery. …

Restaurant innovations using blueberries, green tomatoes and watercress are just some of the highlights of the Spring 2014 edition of Fresh Insights for Foodservice, a quarterly report from United Fresh showcasing the latest trends in fresh produce use in foodservice.  The report, launched in January 2014, is an insightful tool for identifying trends in foodservice. …