WASHINGTON, DC - While we all know the wonders of fresh produce, to really drive sales one needs to remain ahead of the curve when it comes to the comings and goings of food and market trends. United Fresh’s Spring 2019 issue of Fresh Insights for Foodservice, developed in partnership with leading market research firm Datassential, provides on-trend applications for fresh produce in restaurants, at retail, in meal kits, and more, to open the door to a whole new world of seasonal possibilities.

“Spring is always a great time to enjoy fresh fruits and vegetables—whether folks are looking for healthier and lighter fare as we head toward summer or are simply seeking new ideas and inspiration with their favorite produce,” said Andrew Marshall, Director of Foodservice & Foundation Partnerships, United Fresh Produce Association. “The spring publication highlights a variety of produce options and the creative ways chefs are including them on menus, whether that be front and center, or as a pop of smile-inducing flavor.”

The Spring 2019 issue focuses in on the versatility of two in-season rising produce stars: apricot and Swiss chard. Apricots are naturally rich in beta carotene and can be used for both sweet and savory applications, while Swiss chard is packed with a number of antioxidants and vitamins and can be seamlessly swapped for spinach.

Another topic covered by the report is the booming popularity of handheld wraps—an ideal vehicle for injecting more fresh vegetables into one's diet and can be enjoyed at any time of day. Consumers love them for the time-saving, on-the-go options and opportunities for flavor innovation.

The report contains an On the Horizon section that covers fall menu trends, including the use of persimmon and eggplant in foodservice, and the use of fresh fruit with pancakes. A Chain Report for the quarter covers an array of commodities that have been featured on menus at major chain restaurants in recent months, including strawberries, arugula, and asparagus.

The View From Above section rounds out the issue by exploring on-trend personalized eating, including an interview with corporate chef Brandon Hudson of the Texas-based chain Jason’s Deli. Winner of the 2019 United Fresh Produce Excellence in Foodservice Award in the Quick Service Restaurant Category, Chef Hudson will be honored at the United Fresh Convention & Expo, June 10-12 in Chicago.

The United Fresh Retail-Foodservice Board and Datassential will be hosting a webinar on May 17 that will highlight statistics included in the Spring Report, offering a chance for produce industry members with an interest in foodservice to ask questions to gain a better understanding of what drives current trends.

“This new webinar series provides a forum for members interested in foodservice to dive more deeply into each quarter’s trends, ask questions, and provide their own perspectives on why certain produce items are gaining traction on menus and enjoying greater consumer interest,” said Sarah Grady, Manager of U.S. Strategic Supply Chain at McDonald’s Corporation and Vice Chair of the United Fresh Retail-Foodservice Board, who will moderate the webinar.

United Fresh Members receive complimentary access to Fresh Insights for Foodservice. The report is $50 to non-members. To download the report, visit www.unitedfresh.org.

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United Fresh