Jan. 7, 2014
United Fresh Produce Association has launched "Fresh Insights for Foodservice," a new quarterly report showcasing the latest trends in fresh produce use in foodservice and restaurants, according to a news release.
The concept was initiated by United's Retail-Foodservice Board as a resource for United members to gain a comprehensive look at how chefs and restaurants are incorporating fresh produce on their menus. The report is developed by Datassential, a market research firm focused on the food Industry, using data from its menu database, MenuTrends.
"We are excited to offer the industry such an in-depth resource focused on foodservice," said United's VP of Trade Relations Jeff Oberman, liaison to United's Retail-Foodservice Board. "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."
In this quarter's report, Fresh Flavors highlights the market penetration and growth of rhubarb, romanesco and pickled vegetables, as well as the growth of premium burgers and pie on restaurant menus.
Monthly webinar series
United has also launched a monthly webinar series that is free to members and hosted by United's Market Segment Boards and Expert Councils.
The first in the webinar series, hosted by the United Fresh Grower-Shipper Board, will address "Strategies for Limiting Your Legal Exposure in Recalls." It will take place Jan. 16 at 11 a.m. Pacific Time.
Attorneys David Durkin, Olsson, Frank & Weeda, and Danny Gurwitz, Atlas, Hall & Rodriguez, will examine the scope of America's food safety laws, review real-world case studies showing successful legal strategies, and address the most critical civil and criminal liability issues facing fresh produce companies today, a news release said.
Read more about trends.