MONTEREY, CA - From new proprietary varieties of lettuce to avocado popsicles, this year’s PMA Foodservice had something for everyone. And when I say everyone, I mean everyone, because the showroom floor was a veritable who’s who in the produce industry. Nearly 2,000 attendees roamed the floor with 600 buyers. The ratio of buyers to exhibitors was three to one—a stat worth mentioning. Of the 201 exhibitors on the sold-out show floor, there were 30 first timers, and a record 36 participants in the Fresh Ideas Showcase. Attendees were treated to new products, innovations, and trends that are set to take the foodservice world by storm.
“This year’s Foodservice Conference and Expo was an incredible gathering of the produce and foodservice communities—from the education programs to the expo to the networking opportunities," said PMA CEO Cathy Burns. "I’d like to thank Conference Committee Chairs Jill Overdorf of Naturipe and Nichole Towell of Duda Farm Fresh Foods and our committee members for their leadership and guidance in helping to create the experiences we shared this week, as well as our sponsors for their support. I’d also like to thank our exhibitors for sharing their innovations with us, but also their generosity in donating fresh fruits and vegetables to the Food Bank of Monterey County.”
From what I saw, I firmly believe that everyone was a winner at this show, though some left the expo with some extra kudos—Driscoll’s won Best of Show, Coastline Family Farms snagged Best of Show 2nd Place, and Good Farms won Best Product Promo.
Duda Fresh Farms had an especially good time, winning the coveted PMA Produce Plate Award that was presented by celebrity chef, author, and TV host, Ted Allen, at the People’s Choice Award at PMA’s 2019 Strolling Lunch Competition. The company’s prize winning dish, Charred Dandy® Super Sweet Corn and Chicken Tinga Tostada with Fermented Dandy® Celery Slaw, was created by Chef Todd Fisher.
Allen—Host of Food Network's Chopped to name one of his many projects and keynote speaker at the show—did more than just pass out awards, however. The celebrity culinary maven also spoke about his insights on the culinary world and his thoughts on what’s ahead for the foodservice industry. He even took it a step further, adding that he would love to establish ongoing connections with PMA and produce suppliers as contributors to the unbelievably cool ingredients on the Chopped show.
"We [Chopped] would love to be a show that's at the vanguard of what you do. We have a perfect place to showcase it and we've demonstrated that grocery stores and the buying public responds to it...you can help us and we can help you," Allen said. He later continued. "I think we could be something of a team. We're all about stimulating people's imaginations and palates, and it's fun—let's do it together."
Conference Co-Chair Jill Overdorff posed a question to attendees: how are each of us going to be an ambassador for our industry? Allen echoed that sentiment in his keynote, where he compared his work on the popular food show Chopped to what those in the produce industry partake in everyday. Allen’s purchases are 90 percent produce, so he’s clearly put his money where his mouth is when expressing his passion for the produce sector. In his speech, he noted that this industry makes an impression by introducing people to new flavors and evolving their palates, simply by what we bring to the table in terms of fresh produce. Allen waxed poetic about new and rare flavor combinations like strawberries or peaches added to Bruschetta, or shishito peppers added to a pesto dressing or seeded and charred, as a way to open consumers up to a whole new world of possibilities.
Among the products and offerings I saw, I deduced that plant-based foods are steadily taking off, avocados are as popular as ever, pre-cut fruits and veg are in high demand, and sustainable packaging is the next big innovation—and that’s just for starters. No two booths were the same, and there was always something amazing around every corner. At least in this writer’s eye, the show was flawless, and I wasn't the only one who thought so.
"This year's event in Monterey, California, impressed once again. The agenda put together by the PMA, as well as the people, the food, the location was perfect," commented Frank Swanson, Category Manager, Fresh Produce for US Foods.
It’s no surprise that this show attracts the best in the biz, whether big or small, because I saw partnerships percolating left and right. I’m no buyer, but I could see how the event was a smorgasbord for companies looking to meet their produce goals and make a splash in the foodservice world. This show is an invaluable tool for networking and gaining fresh ideas and insight.
“PMA Foodservice is such an incredible opportunity to meet with our suppliers outside of Salinas and build new relationships in the area and beyond as well. Monterey is also the perfect place to host a number of networking events giving our associates the opportunity for professional development in an intimate setting," Julie Olivarria, Vice President or Produce for Sysco, said. "PMA always puts on such a great event, starting with the keynotes and the 5K, all the way through to the trade show floor. We're always looking for new items, new packaging, or new ways of addressing food trends to better serve our customers. As we continue to expand our programs and look for new partnerships, PMA remains among those we feel offer significant value."
Making new connections, developing business relationships, and inspiring new dialogues around food were major themes at the show, but more than that, PMA Foodservice offers the entire industry a chance to look at where it’s been and where it’s going. It may be cliché, but I saw the future of the industry on that showroom floor, and that future looks pretty bright.
KANSAS CITY, KS - Associated Wholesale Grocers (AWG) is preparing to reward shopper loyalty and drive more sales with its latest partnership with RSA America (RSA), a supermarket technology company that specializes in delivering mobile rewards.
“This is a great digital solution for our member retailers and we look forward to working with RSA to deliver even more savings to consumers,” said Jeff Pedersen, Executive Vice President, Chief Sales and Support Officer, AWG. “We strive to build long-term relationships with partners such as RSA to assist our members in improving sales and increase their market share.”
According to a press release, RSA America will now be one of AWG’s preferred mobile loyalty reward and coupon vendors. The way the mobile platform works is that it allows retailer’s real-time coupon validation and management at every touch point of the redemption process.
“AWG member stores will be able to offer more savings to their shoppers. With RSA and AWG working together, our clients can be assured they have the best deals and the best technology which will allow them to focus on doing what they do best: serving their customers,” said Rob Belcore, Chief Customer Officer and Co-Founder of RSA America.
For the latest in what’s happening in the industry, keep reading ANUK.
MISSISSAUGA, ON - Figs have grown in popularity over the last decade, as consumers have taken to eating them in both sweet and savory dishes. Paul Catania Jr., CEO of Catania Worldwide, gave me the lowdown on this gorgeous fruit.
“California figs are a great attraction,” he began. “The best way to market them is to educate consumers on all the different ways to eat fresh figs. They can be eaten raw or cooked, and make a perfect addition to any recipe. You can stuff them with gorgonzola and then wrap them in prosciutto for a flavorful appetizer. Or you can make some fig jam and spread it on your morning toast!”
The options, it would seem, are endless. Full of fiber and rich in minerals, figs also offer health-conscious consumers a guilt-free way of snacking.
Catania is entering into the beginning stages of harvest for its second crop of figs from California, which include varieties such as Brown Turkeys, Black Mission, and Sierra. Sizable volumes are expected for all three.
“Brown Turkeys are a larger piece of fruit and not as commonly known,” Paul shared. “They’re gaining more recognition and popularity. Our second-crop Black Mission figs are traditionally a bit smaller than first crop, but an exceptional eating piece of fruit. And our green variety is the Sierra, which is also a fine eating piece of fruit.”
For the latest in fresh produce news, keep reading AndNowUKnow.
BENTONVILLE, AR - What once was a far-off hope is now almost a reality. Self-driving cars is already happening, but self-driving and food delivery cars? Now that's practically genius. More and more retailers, like Walmart, are investigating the possibilities and has been implementing its own pilot projects with automated vehicles to increase and streamline its delivery capabilities.
“We’ve been exploring a few pilot projects with self-driving car companies that include both customer delivery as well as transporting goods between our locations. Today, we’re announcing a new pilot with autonomous vehicle company, Gatik,” said Tom Ward, Senior Vice President, Digital Operations, Walmart U.S., in a statement on the company’s website.
Arkansas—Walmart's home state—has recently passed legislation allowing for autonomous vehicles to operate in the state. Walmart has begun testing its self-driving car program in Bentonville, where the vehicles will move customer orders along a two-mile route between two of its stores. While some details and logistics still need to be worked out, the company is eager to incorporate the new technology into its online grocery ecosystem.
“We’re always out to help our customers, and that means helping them save time and money. So, we’re using our position of strength to reinvent the shopping experience to take us, and busy families, well into the future,” added Ward.
What other retailers will follow suit on this path to automation? Will this technology reinvent grocery delivery and increase consumer interest in delivery options? AndNowUKnow will report.
STAFFORD, VA - Publix has been strategically expanding its operations across the country, as it grows its new-concept GreenWise Market stores and extends its distribution capabilities, moving forward with a new $400 million North Carolina distribution center. The retailer has also been exploring new markets, Virginia in particular.
The company has announced it will be constructing a new store in Stafford, VA, at the Embrey Mill Town Center, according to Potomac Local. The new 48,000-square-foot store will employ approximately 130 individuals.
Publix has previously expanded into the Virgina retail scene, with new stores popping up in Carytown, VA and Fredricksburg, VA.
Is this the start of a Virginia retail takeover? And will this expansion prompt other retailers to expand their retail operations in competition? AndNowUKnow will keep you updated.
OXNARD, CA - Gills Onions has doubled down on its sustainability efforts. The company has announced the addition of solar energy to its already comprehensive sustainability portfolio that it has been cultivating and growing for a decade.
“We established sustainability priorities to ensure the greatest impact across our operation,” Owner Steven Gill said. “We face many challenges in our business, including minimizing our environmental footprint while also ensuring the safety and highest quality of our products. We are moving forward with innovation and great enthusiasm as we explore ways to do so. We are maintaining this focus even as we continue to navigate this challenging economic and regulatory environment. Our vision is for the long term and so is our commitment.”
The new 472 KW(dc) solar roof array at Gills Onions’ Oxnard-based processing facility was developed by REC Solar, a division of Duke Energy Renewables and one of the country’s leading suppliers of on-site and off-site renewable energy solutions. The solar roof will produce 13,791 fewer metric tons of emissions, which is about the same carbon sequestered by 16,231 forest acres for a year, according to a press release.
“At Gills Onions, it is our goal to provide the highest-quality onion products with the lowest environmental impact,” said Gill. “We are pleased to partner with REC Solar on our latest initiative. We’re continually evolving our sustainability program to positively impact our environment.”
This project is one of many that makes up Gills Onions’ sustainability portfolio, which includes projects that help address the reduction of emissions, carbon, and waste; water conservation; efficient land usage and conservation; environmentally preferable and safe packaging choices; and quality of life for farmers, employees, and the communities the company inhabits.
What will be Gills Onions’ next progressive sustainability initiative? Read AndNowUKnow to find out.
ROSEMONT, IL - It’s a great day to be a driver for US Foods! This week, the foodservice operator announced that eight of its drivers were named to the 2019 class of the International Foodservice Distributors Association (IFDA) Truck Driver Hall of Fame, receiving recognition for having some of the best safety records and a strong commitment to the industry.
“At US Foods, we are committed to developing a team of highly skilled and trained drivers who are committed to putting the safety of our employees, customers, and fellow drivers first,” said Mary Zmuda, Vice President of Safety. “The drivers honored have clearly demonstrated this commitment in practice as they serve our operators each day. We are very proud of their accomplishments.”
According to a press release, the honored US Foods drivers include:
- Percy Ardion of Houston, Texas
- Phillip Bachor of Albuquerque, New Mexico
- William “Ray” Boruff of Knoxville, Tennessee
- Glenn Fisher of Altoona, Pennsylvania
- Robert “Andy” Fitzgerald of Knoxville, Tennessee
- Gaylen Giffin of Altoona, Pennsylvania
- Larry “Denver” Jiles of Atlanta, Georgia
- Roger Lusk of Lubbock, Texas
These drivers showcased fantastic safety records and a longevity of service, two necessary factors the IFDA takes into account when inducting new classes into its Hall of Fame. In addition, drivers must have at least 25 years of employment with an IFDA member company, as well as no chargeable accidents and no moving violations within the last five years.
This year’s Hall of Famers will be recognized at the IFDA Distribution Solutions Conference on the morning of Oct. 29, 2019, at the Orange County Convention Center in Orlando, Florida.
To see which other transportation pros have received this honor, click here.
It's no secret that finding drivers, let alone Hall of Fame-worthy drivers, is a challenge. As we previously reported, Walmart is currently working to tackle the shortage in transport labor and Bloomberg reports that it is on course to double in a decade.
So, a big congratulations to this year’s winners and the company they serve! For more produce industry wins, stay right here with AndNowUKnow.
KINGSBURG, CA - It’s no secret our industry is constantly looking at ways to innovate while preserving precious resources. One company, however, is rocking the boat in a unique way that provides access to quality nutrients while helping eliminate your waste.
HermetiaPro, co-founded by six operators with varying backgrounds in our industry like veterans Paul Parriera and Vernon Peterson to fourth-generation farmer John Paul, has found a way to cut your costs in waste management, mitigate your footprint, and provide you with a fertile supplement for your soil. All with insects.
“If you had told me five, even three years ago, I’d be working with bugs,” John laughs as he explains to me the innovation he and a friend, Evan Selander, stumbled upon before sparking the idea that became HermetiaPro in 2017. “We are eliminating waste on the surface and turning it into a useful compost, while also producing an alternative protein for poultry, aquaculture, and pet food. We are working with the almond industry now and other growers, and we’ve even found that what we produce can be a great natural protein source. Now we are looking at what we can do in the agricultural center.”
Barely making its second revolution around the sun, John tells me the company is already seeing keen interest in Earth-conscious Monterey, and since his background is in treefruit, that is the first thing he can think of as to what this newest resource can amplify.
“We are working with almond hull inclusion and other clean grain ingredients right now, which has been a huge success for us. Our sight is aimed at offering this to all commodities—stonefruit growers, citrus, even cut down vegetable waste,” he tells me. “We have brought a factory design to provide a turnkey solution to cut waste down. We can produce as much protein in one acre of indoor vertical insect farming as you can in 700 acres of conventional growing. That’s 700 acres of water, CO2 emissions, and other resources and expenses that you are saving.”
And because we are in the midst of a completely transparent conversion, where the more you can account for the better, John tells me of steps he and the team have taken that registers as ready for organic-level lines to show for their insects.
“We are one of three in the United States breeding this insect on a mass scale. One of two in the world that are commercial BSF egg producers, aiming at helping grow the Black Soldier Fly industry by providing a source and supply of Black Soldier Fly Eggs for any company that is looking to rear this insect for their own production purposes. This insect is a huge opportunity to cut down on food waste, and we understand how that might sound. We have built proprietary software that encompasses an entire process where we can track the family lineage of the larvae genetics, inputs of what the larva consume, and all kinds of tracking abilities to provide transparency and show traceability step by step of our process to answer any food safety questions that might be asked,” John shares.
He has his own background in our industry that immediately makes clear his deep understanding of needing to ensure food safety and method traceability.
A fourth-generation treefruit farmer, John began his career at Trader Joe’s, where he fell in love with produce. He moved on to Kroger and Homegrown Organic, gaining a wealth of knowledge and a deeper understanding of organic growing before going on to learn more about water and waste solutions in California.
Like he said, working with insects was a surprise and a total plot twist in the career path, and one that seems to be a fast-climbing trajectory.
“We are seeing production and interest rise, in California particularly, which is very exciting for us, and we are currently receiving feedback from growers on how we can help incorporate our method into their facilities,” he assures me.
This is certainly a practice I’m excited to keep an eye on as our industry begins to pass the torch to the next generation of growers, suppliers, buyers, and consumers.
IRVINE, CA - Good morning, AndNowUKnow readers!
Today, I am bringing you some of the category and weather news from around the industry. Check back twice weekly to see where the rain is falling, the sun is shining, and everything in between.
RECORD HEAT OUT WEST THIS WEEKEND
A massive heat dome out west will bring record temperatures to multiple California growing locations this weekend. Saturday and Sunday will be the hottest days of the summer so far. Please take note of product coming from the following regions come next week. Commodities should be impacted.
The southern half of the Salinas Valley from Gonzales down to King City will see maximum temperatures of 100° on Saturday and 103° on Sunday.
Further south in the growing region of Santa Maria will see maximum temperatures in the mid-80°s this weekend, which is about 10° above normal.
Moving into the San Joaquin Valley, expect maximum temperatures to range from 107° to 111°, depending upon day and location.
Sunday will be the hottest day of the heat wave, and temperatures will drop a bit come Monday, but expect the highs to remain above 100° all week in the San Joaquin Valley. The Salinas Valley's temperatures will drop by about 10° starting Monday.
WASHINGTON GROWING REGIONS TO HIT 100° TODAY
The Wenatchee and Yakima valleys of Washington state will see a maximum temperatures of 100° today. This is about 12° above normal. Temperatures will drop dramatically tomorrow down into the mid-80°s, but by Monday high temperatures will be back in the 90°s, where they will remain all next week.
MIDWEST AND EAST LOOKING GOOD FOR NEXT TEN DAYS
All growing locations throughout the Midwest and Eastern U.S. can expect normal seasonal temperatures and little chance of rain over the next ten days.
HURRICANE CENTER UPDATE
There is nothing pending in the Atlantic over the next 48 hours. Out in the Pacific, there is tropical disturbance 1000 miles south of the tip of Baja California, but there is nothing to worry about.
Have a great weekend! We'll be back next week with another report.
MARKESAN, WI - It’s the time of year when fresh crops of everyone’s favorite ants-on-a-log ingredient begins to hit shelves. Alsum Farms & Produce's growing partner, Trembling Prairie Farms, will commence its Wisconsin Celery harvest this week, with the season expected to run through the first week of October.
“We’re happy to be able to bring our locally grown Wisconsin Celery to the market,” said John Bobek, Farmer and Owner of Trembling Prairie Farms. “Whether paired with peanut butter as a healthy kid-friendly snack, chopped in a salad for an outdoor gathering, or is the key ingredient for the latest juicing craze that’s boosted celery to new heights, Wisconsin Celery offers a fresh taste for consumers looking for locally grown.”
The grower is located in the muck soils of Green Lake County, WI, and is family-owned and operated by John and Connie Bobek along with their four children in Markesan. Established in 2012, the grower is in its eighth year of growing and packing locally grown celery to serve the Midwest retail and foodservice markets. Though the grower began with only three acres of celery, it has today expanded to over 45 acres.
Trembling Prairie Farms grows a Midwestern selected celery variety that responds well to the Wisconsin climate, so the grower can supply its customers with celery at its peak freshness for a milder flavor and snappier crunch. Its celery is grown starting in late February to early April in local greenhouses, and is then transplanted in 12 different plantings, according to a press release. Planting in the muck soil begins on May 1, and the grower’s goal is to finish the last planting by July 1.
Starting the week of July 22, the Trembling Prairie Farms’ Wisconsin Grown Celery will become available for distribution, with ample volume of all sizes and packs available for the following 11 weeks, which includes:
- 24 count sleeved
- 30 count naked or sleeved
- 36 count naked or sleeved
- 18 count celery hearts
Consumers love celery not just for its refreshing taste and irresistible crunch, but also because it is packed with nutrients. Two medium celery stalks provide vitamin C, potassium, and two grams of fiber—all of this with just 20 calories. In the U.S., consumers eat on average six pounds of celery each year, proving that this versatile and nutritious vegetable is a must-have in every produce department.
Keep reading AndNowUKnow for more timely harvest updates.