SALINAS, CA - Mann Packing is calling for a “Salad Revolution” with the produce power to match. The company is unveiling two new salad blend additions to its award-winning portfolio: RomaBlend™ and Red RomaBlend™, both featuring its popular Arcadian Harvest® petite mature lettuce leaves.
“We created RomaBlend and Red RomaBlend in response to customers who told us they were blending their own chopped romaine and Arcadian Harvest in-house because of its heartiness, loft, and great flavor,” said Cody Ramsey, Director of Foodservice Sales. “To top it off, these blends are less expensive, with more servings per case, compared to chopped romaine alone.”
The company described the all-green RomaBlend as being sweet and mild, with great forkability and plate presence, according to a press release. Its sibling, Red RomaBlend, is colorful and velvety, with red Arcadian Harvest components like red butter lettuce for a softer texture and high-end visual appeal.
Mann Packing plans to launch both with its theme “Salad Revolution” at next week’s PMA Foodservice Expo, which returns to Monterey, California, on July 30.
Mann’s Salad Revolution, an in-depth report based on information from Datassential, summarizes the most recent trends in salad consumption, menu and daypart developments, generational salad favorites, and salad green preferences.
“The theme for our booth this year is Mann’s Salad Revolution, which I think is very appropriate,” said Gina Nucci, Director of Corporate Marketing.
All this and more will be found at booth #1008, where the company will also be introducing its all-new Chef Panel composed of Central Coast and Bay Area chefs from a wide range of culinary backgrounds.
“Between our new salad blends, our Chef Panel, and cutting edge research, we’re helping our customers take salads to a whole new level,” Gina concluded.
Members include:
- Tony Baker, Executive Chef at Montrio Bistro in Monterey
- Kari Bernardi, Raw and Vegan Chef & Instructor
- Tucker Bunch, R&D Chef for Sweet Earth Foods and former Chef Instructor at the Culinary Institute of America
- Justin Cogley, Executive Chef at Aubergine at L’Auberge Carmel
- Aaron Sears, Executive Chef at Umami Catering in San Mateo
Mann’s foodservice team is set up to meet with the chefs on a semi-annual basis to provide feedback and insight on new products and trends. Their first session, the company said, tasked the panel with creating a recipe using RomaBlend to “Rethink the Caesar.”
You can sample Chef Tony Baker’s “Not-Just-Any RomaBlend Caesar” for yourself at Mann’s booth during the Foodservice Expo. Visitors will also receive a recipe guide showcasing all of the Panel’s innovative RomaBlend recipes. Can’t wait to dig in!
