United Fresh Produce Association has launched “Fresh Insights for Foodservice,” a quarterly report about the latest trends in fresh produce use in foodservice and restaurants.
The publication is split into four sections; Fresh Flavors; Menu Intelligence; Chain Report and View From Above.
In this quarter’s report, Fresh Flavors highlights the market penetration and growth of rhubarb, romanesco and pickled vegetables.
Menu Intelligence explores the growth of premium burgers and pie on restaurant menus. Chain Report investigates trends among top chain, including pumpkin, jalapeno and cocktails.
View From Above describes the role of produce in Mediterranean fast casual cuisine.
Trends shift quickly
“Our members know that foodservice trends shift quickly and this publication will be a valuable tool for them to stay on top of those trends and take advantage of new opportunities.” Jeff Oberman, VP Trade Relations, United Fresh Produce Association.
The idea for the report was created by United’s Retail-Foodservice Board as a resource for United members to see how chefs and restaurants are incorporating fresh produce into their menus.
It is developed by Datassential, market research firm using data from its menu database, MenuTrends.
Fresh Insights for Foodservice is free to United Fresh members and $50 to non-members.