WASHINGTON, DC – 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.
The Spring Fresh Insights also reports on the increased incorporation of fruit and vegetable smoothies in restaurant menus, with acai and avocado among the trending ingredients. Mixing smoothies with “a variety of fruits and, increasingly, vegetables, fits well within the growing trend of healthy yet indulgent,” according to the report.
The Spring report of Fresh Insights also includes a look at the top fresh produce ingredients used by restaurants for making flatbreads. Plus, readers will find news about fresh produce used in pizza served by fast casual restaurants, and a survey of how fresh produce is being used in limited time offerings at a variety of prominent restaurant chains.
“Using the research gathered from restaurants from across the country, the Fresh Insights report tells the ways fresh fruits and vegetables are increasingly used in dishes in every restaurant segment,” said United’s Vice President of Trade Relations Jeff Oberman, liaison to United’s Retail-Foodservice Board. “Because foodservice trends are constantly evolving, our members can use the report to help them take advantage of these restaurant menu trends.”
The concept for this new report was initiated by United’s Retail-Foodservice Board as a resource for United members to gain a comprehensive look at how chefs and restaurants are incorporating fresh produce on their menus. The report is developed by Datassential, a leading market research firm dedicated to the food Industry, using data from its extensive menu database, MenuTrends.
The publication is organized in four core sections, including Fresh Flavors, which shows in-depth profiles of trending produce items; Menu Intelligence, featuring up-to-date information on how produce is being used in different menu items; Chain Report, which focuses on produce’s role in new menu items; and View From Above, offering a look into produce usage in a particular trend within the foodservice industry.
Fresh Insights for Foodservice is free to United Fresh members and $50 to non-members. To order the report today, visit United’s website. If you have questions, please contact Jeff Obermann, United Fresh Senior Vice President of Member Services, at 202-303-3408. For questions about the data or content in this report, contact Maeve Webster, Senior Director, Datassential at maeve@datassential.com.
Founded in 1904, the United Fresh Produce Association serves companies at the forefront of the global fresh and fresh-cut produce industry, including growers, shippers, fresh-cut processors, wholesalers, distributors, retailers, foodservice operators, industry suppliers and allied associations. From its headquarters in Washington, D.C. and Western Regional office in Salinas, Calif., United Fresh and its members work year-round to make a difference for the produce industry by driving policies that increase consumption of fresh produce, shaping critical legislative and regulatory action, providing scientific and technical leadership in food safety, quality assurance, nutrition and health, and developing educational programs and business opportunities to assist member companies in growing successful businesses. For more information, visit www.unitedfresh.org or call 202-303-3400.
Source: United Fresh Produce Association