WASHINGTON, DC - United Fresh Produce Association is back with its Summer 2020 issue of Fresh Insights for Foodservice. Aimed at highlighting on-trend foodservice applications for fresh produce in restaurants, retail, meal kits, and more, this issue is one you’re not going to want to miss.

“This summer has been encouraging to see the hardworking foodservice sector develop new and creative ways of continuing to feed their customers,” said Sarah Grady, Manager, U.S. Strategic Supply Chain, McDonald’s Corporation and Chair of the United Fresh Retail-Foodservice Board. “It’s equally exciting that part of their focus is to bring in new and on-trend fresh fruit and vegetable options which not only introduce customers to new concepts, but also takes advantage of the innovations coming from fresh produce growers and providers.”

According to a press release, the “In Season” section highlights trending summer produce, such as green beans, nectarines, and seasonally inspired produce pairings for seafood entrees, including salads and salsas in summer and heartier root vegetables for winter dishes. The “On the Horizon” section covers specialty citrus, the versatility of cabbage, and various ways fresh produce is being used to add new flavors and visual appeal to old favorites.

“We’re encouraged by the passion and commitment of foodservice operators and supplier partners across the industry who are supporting their communities, implementing reopening strategies, and beginning to once again focus on new menu ideas and innovation,” said Andrew Marshall, United Fresh’s Director of Foodservice and Foundation Partnerships. “We applaud those operators who have reopened safely, expanded take away and outdoor dining, and are already starting to plan for fall and winter menus.”

The “Kids’ Table” section continues the focus on breakfast, detailing ways that operators cater to children with the help of their favorite fruit: strawberries. Additionally, this quarter’s “Chain Report” spotlights innovative produce-centric dishes from top restaurants chains and includes special focus on mushrooms, cherries, and tomatoes. The final section, the “View From Above,” addresses what health means to consumers during the time of COVID-19, consumer preferences for immunity-boosting foods, and the benefits consumers are seeking from menus.

A webinar is scheduled for Wednesday, August 19, 2020, at 3:00 p.m. EST. Register for free here. And the issue of Fresh Insights for Foodservice can be downloaded free of charge for United Fresh members—available here!

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United Fresh Produce Association