The Fall 2016 issue of Fresh Insights for Foodservice report, a quarterly report from the United Fresh Produce Association, Washington, D.C., showcases the latest innovations in fresh produce use in foodservice and explores how innovative chefs and foodservice operations are incorporating fresh fruits and vegetables to create flavorful and vibrant menus.
Enhancements to the report include a focus on current commodities in season, as well as a new section, “On the Horizon,” that looks ahead to commodities and menu items that will be trending on menus six months in advance.
“The United Fresh Retail-Foodservice board continues to emphasize the importance of identifying food trends to assist companies in menu planning,” says Jeff Oberman, vice president of trade relations. “These new report sections will help our members with their planning for special promotions and upcoming seasonal menu items.”
The “In Season” section focuses on the fall flavors of pumpkin and rapini, as well as the latest trends in cobblers and crisps.
The “On the Horizon” section looks ahead to spring 2017 commodities of snap peas and sweet onions, as well as a highlight on breakfast baked goods.
The report’s MenuTrends system continues to dive deeper into quick-service, fast casual restaurants, mid-scale, casual and fine dining.
Restaurant data is further segmented by cuisine type, as well as by chains, regional restaurants, independent restaurants and food trucks.
The report’s “View from Above” section focuses on produce in the K-12 school foodservice segment, including an interview with Dr. Marilyn Hughes, director of nutrition at Atlanta Public Schools, Atlanta.
The report also includes information on top chain menu trends, including tomatoes, peaches and carrots.
Fresh Insights for Foodservice is developed in partnership with Chicago-based Datassential.