Industry Happenings PMA Foodservice Expo booths No.3 By Greg Johnson August 04, 2017 | 10:43 am EDT MONTEREY MUSHROOMS: Mike O'Brien, vice president of sales and marketing for Monterey Mushrooms, Watsonville, Calif., shows its new fresh-cut mushroom pack for foodservice companies to incorporate the mushroom blend. He says it’s 2 1/2-pounds, has 60-day shelf-life, and contains blanched cut mushrooms, salt and citric acid. DRISCOLL’S: Driscoll's Inc., Watsonville, Calif., won best of show from PMA Foodservice attendees for its elaborate booth and berry samples. Gustavo Gutierrez (from left), Burke Kennedy, Manny Gomez and Randy Benko worked the booth. DAVE'S SPECIALTY IMPORTS: Mike Bowe, owner of Coral Springs, Fla.-based Dave's Specialty Imports, says the company is starting a new lemon deal this year, bringing them in from Chile in the summer and then Mexico through December. Leslie Simmons, marketing manager, says the company also plans to have murcotts and mandarins from Uruguay from August to December. MANN PACKING: Gina Nucci, director of corporate marketing for Salinas, Calif.-based Mann Packing, says the company has two new salad blends for foodservice, RomaBlend, which is chopped romaine and Arcadian Harvest, and Red RomaBlend with red leaves. Loree Dowse, foodservice marketing manager, also worked at the expo. OPPY: The Oppenheimer Group, Vancouver, British Columbia, is seeing strong demand after its Jazz apple rebrand, says Garland Perkins (left), U.S. retail solutions specialist. She says the New Zealand import season runs through August, and then the new apple crop will be available from Washington. Joining is Peter Cole. Photo By Oppy BABE FARMS: Ande Manos, marketing and business development manager for Santa Maria, Calif.-based Babe Farms, shows the company's new Honey Cone Cabbage, which won the PMA Foodservice expo’s best new product award. She says they are 1 to 1.5 pounds each and come 16 to a case. They are grown year-round in Santa Maria. GIORGIO MUSHROOMS: Bill Litvin (right), senior vice president of sales for Giorgio Fresh Mushrooms, Blandoon, Pa., says the company expanded and brought back some stuffed mushroom blends in the line. Greg Sagan, vice president of sales and national account manager, said the growth of foodservice in retail is helping the expansion. PURE FLAVOR: Matt Mastronardi, chief marketing officer for Pure Hothouse Foods, Leamington, Ontario, says it has a new 4-ounce pack of grape tomatoes, cocktail cucumbers and mini sweet peppers, designed for a child-size serving. He says it’s designed for school foodservice. Shaelyn Whiston, creative marketing specialist, says Pure Hothouse is also expanding its organic acreage this year. CHURCH BROTHERS: Ernst Van Eeghen, who recently returned to Church Brothers Farms, Salinas, Calif., as vice president of business development, says the company’s chef-ready, cored and cleaned bell pepper line continues to grow in popularity. SAN MIGUEL: San Miguel Produce, Oxnard, Calif., expanded its destemmed 2.5-pound foodservice packs, says chief operating officer Jan Berk. She says the line includes kale, Tuscan and rainbow, and comes in organic and conventional. Salesman Garrett Nishimori also displayed product. 1 2 3 4 5 6 7 8 9 10 The Packer Editor Greg Johnson compiled these news items at the Produce Marketing Association Foodservice Conference and Expo July 30th in Monterey, Calif.