“Schools and other institutions are using all three colors of onions more than they did in the past,” she said.
“It’s not always easy with a limited budget for food but there are districts out there in every state trying to do more with color, and they sort of have to, because the palettes of their consumer is starting to be broader at that age than it was before,” Reddin said.
Sherise Jones, marketing director for the Parma, Idaho-based Idaho-Eastern Oregon Onion Committee/USA Onions said the committee has focused on developing kid-friendly recipes this year, particular recipes that could be used in foodservice.
“We’re working on several recipes that will really appeal to children. We’re finding more kids are open to trying new things and we are hoping to continue to increase that exposure,” Jones said.
She hopes these new recipes will help increase onion consumption in younger generations, especially outside the home.
“We’re hoping to penetrate the non-commercial dining applications, including schools, with these kid-friendly recipes,” Jones said.