WASHINGTON, DC - A changing landscape means the need for new insights and adjustments for any industry. To help bolster the success of the foodservice industry, especially after the changes created by the pandemic, the United Fresh Produce Association has released its Spring 2021 issue of its Fresh Insights for Foodservice report. Sponsored by Produce Alliance, the quarterly report spotlights trending foodservice applications for fresh produce in restaurants, at retail, in meal kits, and across a variety of other impactful operations.
“Spring is always an exciting time in foodservice, and this year is no exception,” said Andrew Marshall, Director of Foodservice and Foundation Partnerships, United Fresh. “Whether it’s first-of-the-season produce appearing on menus, dining al fresco with a produce-inspired cocktail, or getting a freshly prepared meal to-go or delivered to your door, the warmer months provide ample opportunities to enjoy fresh fruits and vegetables.”
This season’s quarterly report highlights spring trends, featuring creative menu ideas for artichokes and strawberries, in addition to yogurt and ice cream-based parfaits that can be enjoyed with a plethora of delicious fresh fruit. According to a press release, United Fresh’s “On the Horizon” section of the report also covers trends likely to make an impact this fall, giving foodservice operators time to get ahead of their plans for future menu offerings.
The Fresh Insights for Foodservice spring 2021 report also features the quarterly “Chain Report” which explores the latest national account introductions this season with blueberries, jalapeños, and pineapple. Additionally, the “Kids’ Table” section spotlights carrots and how globally inspired ingredients are being utilized on kids’ menus.
“The restaurant landscape is certainly evolving, but we know consumers still want fresh, flavorful and innovative dishes when looking to dine outside the home or bring-in delivery,” said Katie O’Connor, Marketing Manager, Produce Alliance. “Fresh produce is an essential component of any chef-designed menu, and with the creativity of this industry there are plenty of opportunities for fruits and vegetables to shine.”
Last, but not least, the “View from Above” section showcases the latest research on ghost kitchens, delivery-only concepts, and virtual brands, which have skyrocketed in popularity over the past year, giving foodservice operators the chance to explore the potential outlook of these new formats. To garner more insights, the section also features an interview with Josh Kern, Chief Marketing Officer, SPB Hospitality, to discuss the company’s new ghost kitchen concepts and how fresh produce is being used.
To read more from the Spring report, the United Fresh Retail-Foodservice Board is hosting an interactive webinar on Tuesday, May 11, at 2:00 p.m. EDT. Registration for the webinar is free for United Fresh Members and can be done on the association’s website. The Fresh Insights for Foodservice spring issue can also be downloaded for free by members on the United Fresh page.
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