Frieda's Offers On-Trend Flavors for the Grilling Season
LOS ALAMITOS, CA – From great-for-grilling baby potatoes, to specialty peppers and fresh Asian flavors, the produce department is proving to be the place for on-trend summer grilling essentials, and Frieda's Specialty Produce has merchandising suggestions to help capitalize on the occasion.
McCormick & Co.’s Flavor Forecast 2017 “Five Hot Ideas for Summer” predicts big things for produce this season, with the gamut of flavors coming to the fore—from grilled potatoes, to Korean barbecue flavors, and fruity, sticky sweet, and spicy glazes.
“These grilling trends resonate with shoppers seeking new food experiences for summer grilling, and they can go to the produce department for it,” said Alex Jackson Berkley, Senior Account Manager, Frieda’s Specialty Produce. “Merchandise specialty produce alongside conventional ones to inspire shoppers. Retailers can get creative with in-store displays and signage, suggesting new ways to use produce for summer grilling.”
Frieda’s has made some merchandising suggestions to complement the summer’s grilling trends:
Bring on the Heat
Complete your pepper display with a wide range of heat levels—from mild mini sweet peppers to grilling favorites like poblano and serrano, all the way to the super-hots like ghost, Trinidad Scorpion, and Carolina Reaper.
Grilling Potatoes
Display fingerling and assorted baby potatoes like Frieda’s Star Spangled Spuds with russets and Okinawan sweet potatoes with orange sweet potatoes.
Korean Barbecue Flavor Center
Add daikon, Napa cabbage, and Shanghai bok choy to your Asian vegetable display, and make sure to have kimchi in the refrigerated case.
Frieda’s further suggested adding grilling favorites to your summer menu, including classics like: shishito peppers, jicama, radish varieties, baby pineapples, summer squashes, mini graffiti eggplants, baby Japanese eggplants, and pearl, boiler, and cipolline onions.
AndKnowUKnow will continue to report with more on on-trend produce offering in retail and foodservice this season and beyond.
