The United Fresh Produce Association has released the first edition of a new quarterly report showcasing fresh produce use in foodservice and restaurants.

Called “Fresh Insights for Foodservice,” the report was initiated by United Fresh’s Retail-Foodservice Board as a resource for members to gain a comprehensive look at how chefs and restaurants are incorporating fresh produce on their menus, according to a news release from the Washington, D.C., association.

The report was developed by food industry market research firm Datassential through its menu database, MenuTrends, according to the release. The report is free to United Fresh members and $50 to non-members, according to the release.

The publication includes sections on trending produce, information on how produce is being used in different menu items, and insight how produce was used within particular trends within the foodservice industry.

“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,” United Fresh vice president of trade relations Jeff Oberman, liaison to the Retail-Foodservice Board, said in the release.

The current report highlights the market penetration and growth of rhubarb, and the role of produce in Mediterranean fast casual cuisine, according to the release. For more information on the report, contact Victoria Baker, United Fresh senior vice president of member services, at 202-303-3408.