Foodservice

Thriving Foodservice Scene Provides Boost to St. Louis Produce Market

Wed, 19 Nov 2025 12:50:19 GMT

St. Louis Restaurant Review refers to the Gateway City as a food lovers’ destination with nearly 2,000 restaurants ranging from family-run diners to “ethnic kitchens that reflect the global backgrounds of St. Louis residents.”

The vast array of eateries reflects not only the city’s vibrant food culture but its “economic resilience and cultural diversity,” the website says.

It also seems like the region’s foodservice segment is well served by the produce community.

“St. Louis has a thriving foodservice business,” says Dale Vaccaro, general manager at Vaccaro & Sons Produce at the St. Louis Produce Market Inc.

The distributor serves numerous restaurants, schools and nursing homes.

In fact, about 40% of the company’s business is with foodservice accounts at this time of year, he says.

Salad items, tomatoes, beans and asparagus are some of the most popular foodservice items, while schools also order fruit like grapes, oranges and apples.

A significant amount of the business at Midstate Produce on the produce market is with foodservice customers, says company president Joe Sanders.

The COVID-19 drop-off in dining out seems to be over.

“Restaurants always seem to be busy,” Sanders says.

He thinks he might be seeing a return of a phenomenon he first read about during the Great Recession of 2008.

That’s when many cash-strapped consumers would forego vacation travel and enjoy an evening of fine dining instead.

“The new vacation was going out to eat,” he says. “People wouldn’t travel, but they would go out to eat.”

He says that might be the case with today’s tight economy.

“Maybe people aren’t traveling as much, but they still need the entertainment, they need the escape, so maybe they’re going out to eat instead,” Sanders says.

“St. Louis is definitely a food town,” Vaccaro says.

But he adds that this is “definitely a crunch time for restaurants.” Eateries are “being pushed to the limit” with rising prices, ranging from skyrocketing costs for everything from beef to some produce items. The cost of a case of lettuce from California was as high as $75 in early November, Vaccaro says.

“It’s a challenging environment for restaurant owners,” he adds.

Sanders says one approach restaurateurs are trying to save money on labor while they also aim to reduce safety risks in the kitchen is by turning to value-added precut items.

“I think that’s a smart choice,” he says.

The cost of dining out might have gotten more expensive, he says, but Midwest Produce is doing as much foodservice business as ever.

The restaurant scene in St. Louis is “vibrant and thriving,” Sanders says.

“There are a lot of good restaurants here,” he adds. “I’m amazed at the new concepts that come out — places open, places close, but it seems to be vibrant.”

Idaho Potatoes Perform Well in Foodservice

Wed, 05 Nov 2025 18:06:21 GMT

Idaho potato grower-shippers say their foodservice sales have rebounded after the COVID-19 downturn, and many say they haven’t suffered any new declines despite reports that higher costs are keeping consumers from dining out.

Their versatility has made Idaho potatoes a favorite among chefs, says Ryan Wahlen, sales manager for Pleasant Valley Potato Inc., Aberdeen, Idaho.

“Idaho potatoes are the most versatile of the potato varieties” he says.

The company does a lot of foodservice business, Wahlen explains, shipping operators red and yellow potatoes as well as fingerings.

“But the staple by far is russet potatoes,” he says. “And Idaho is the biggest share of that market.”

Russets are good for baking, french fries, hash browns or mashed.

Derek Peterson, vice president of sales and operations for Rexburg, Idaho-based Wilcox Fresh, says he has also found that russet potatoes, especially burbanks and norkotahs, are quite versatile at foodservice.

“The nice thing about burbanks and norkotahs is that both those varieties check a lot of boxes for chefs and retail customers,” he says.

But for the most part, all of the varieties the company grows are widely accepted among foodservice operators as well as retailers.

“Whether it’s a retail customer or foodservice, we try to give it the same level of attention,” Peterson says. “Everyone expects a quality item that is going to look good and taste good.”

Though the company’s foodservice customers typically order the same varieties retailers do, some chefs are particularly interested in specific characteristics, like flavor profile, texture or cooking qualities.

“We try to grow as good a variety as we can to address all those needs,” he says.

At Eagle Eye Produce in Idaho Falls, Idaho, Coleman Oswald, director of sales, says foodservice has rebounded well since the COVID-19 pandemic.

“Overall, we’re seeing good movement in the foodservice sector,” he says.

But Oswald adds that inflation has put some pressure on restaurant traffic.

Wada Farms Marketing Group, Idaho Falls, also does significant foodservice business, according to Eric Beck, marketing director.

Now that the COVID-19 downturn is over in the foodservice sector, consumers must cope with the higher cost of dining out, he says.

“Consumers are adapting to the new price pressures that are out there,” he says.

Pleasant Valley’s Wahlen says he’s heard that traffic is down at some restaurants, but he says Pleasant Valley has not seen a measurable sales drop at foodservice.

Certain types of eateries might be experiencing sales slump, though, he adds.

“Some concepts are doing a lot of business and other might be struggling,” Wahlen says.

It’s hard to gauge how much of an effect, if any, a slump in foodservice sales has on the business at Wilcox Fresh, Peterson says.

“It’s not hitting our radar yet,” he says. “Demand seems relatively strong.”

Revamped Tool to Help Foodservice ‘Speak Mango Fluently’

Fri, 03 Oct 2025 14:13:51 GMT

“Just like learning a new language, mastering mangoes starts with the basics,” says Susan Hughes, a foodservice marketing consultant working for National Mango Board.

“In language, you begin with the alphabet and simple phrases; in the kitchen, it’s learning how to cut, select, store, and prepare a mango,” she adds. “Only after those fundamentals are in place can you ‘speak fluently’ — whether that’s creating a savory dish, a baked good or a refreshing dessert.”

Helping everyone on foodservice menu teams — from chefs and operators, to purchasers and marketers — learn the essentials to “speak mango” more is the goal of NMB’s Mango University.

“Foodservice is key for us,” said Ramón Ojeda, the board’s executive director, as translated from Spanish, during a late-August preview event where the revamped Mango U was announced.

“For people who have never purchased a mango or who have never tried a mango, [foodservice] is a good link for us because people often discover mangoes through a foodservice outlet,” Ojeda added. “In most cases, they will be driven to the fresh cut section after they try mangoes in a restaurant or cafeteria.”

Mango U: Then and Now

“The National Mango Board launched its foodservice marketing program in 2007 to educate and inspire culinary, marketing and purchasing foodservice menu influencers and decision makers, says Hughes. “As the program grew, we recognized the growing need to educate our foodservice target audiences about fresh mango.”

That need resulted in the original Mango university, launched in 2014. Hughes, who led the original concept and creation of “Mango U’s” Fresh Mango curriculum, says, “The goal was to introduce fresh mango to American Culinary Federation members and provide a free course that covers the handling of mangoes from seed-to-table and includes earning continuing education hours.”

She explains that earlier versions of the curriculum were offered as static, downloadable documents based on PowerPoint decks used in meetings and trainings — not the most engaging.

“The revamped program now lives in a dynamic digital format with interactive features like quizzes, making the experience more engaging and memorable,” she says. “We updated it to improve usability and give participants a richer, more impactful way to learn about mangoes.”

The revamped Mango University is composed of seven brief videos — one introduction and six lessons — with each lesson followed by a five-question quiz. Lesson topics are:

Introduction to fresh mangoes (including history)
Mango storage, ripening and cutting
Mango variety, availability ripeness levels
Nutrition
Cooking with fresh mango in global cuisines
The versatile mango (more cooking topics)

Anyone can sign up to attend Mango University online for free. American Culinary Federation members who participate can put in their ACF number at registration to receive 8.5 continuing education hours upon completion.

“The new Mango University for Foodservice provides a new and interesting education experience for today’s menu innovators and influencers,” says Hughes. “The content provides an understanding of fresh mango as an ingredient to create delicious, memorable food and beverage items for diners of all ages.”

CREO Capital Partners Acquires Bova Fresh

Wed, 06 Aug 2025 22:45:21 GMT

Miami-based CREO Capital Partners, a private equity firm focused on food, logistics and consumer investments, has acquired Bova Fresh, a Florida-based food company focused on procurement and logistics, serving major retail and foodservice outlets across the U.S.

The acquisition marks another investment in the B2B food procurement and logistics space, an area where CREO continues to actively source M&A opportunities, according to a news release. The firm remains focused on the asset-light food, logistics and procurement landscape, with particular interest in founder-led and family-owned businesses.

Founded in 2014, Bova Fresh procures and distributes food products to more than 250 retail and foodservice customers across the U.S. Based in Boca Raton, the company says it operates with a nimble team of about 20 and a trusted network of over 300 suppliers throughout the Americas.

“At CREO, we’ve always focused on partnering with great companies led by exceptional people, and Bova Fresh is a perfect example of that,” says Matthew Finnerty, director of CREO Capital Partners. “The procurement and asset-light logistics space is an increasingly attractive area for us, and this investment marks the first of several we plan to pursue in the sector. We welcome conversations with other founder-led and family-run businesses looking for the right long-term partner.”

Bova Fresh will continue to operate independently, with founders Bob Wilhelm and Steve San Filippo retaining a minority stake and continuing to lead day-to-day operations, the release says. The company will integrate with other similar assets in the CREO portfolio.

Bova Fresh plays a vital role in sourcing and delivering products with a focus on Latin America, which will be a geographic area of focus for CREO going forward, the release says. The acquisition creates natural synergies, it adds, as Bova Fresh’s expertise in categories like avocados complements CREO’s other portfolio companies, including Yucatan Guacamole, and opens new cross-selling opportunities. The teams have already begun collaborating to unlock new distribution channels, improve sourcing and drive mutual growth, the release says.

Under CREO’s ownership, Bova Fresh says it plans to expand into new regions, grow its sales force and prioritize high-margin SKUs in categories where it already holds a sourcing edge and strong customer demand. The company is also deepening procurement partnerships and leveraging synergies across CREO’s broader food ecosystem.

“Bob Wilhelm and I are incredibly excited to join one of the nation’s leading private label and food service partners to premium retailers and restaurant chains,” San Filippo says. “This partnership unites Bova Fresh’s deep expertise in the fresh and frozen produce industry with CREO’s portfolio of premium brands, creating a powerful force in fast-growing segments in food. With a shared commitment to innovation, quality and culture, this merger positions us for transformative growth and leadership in one of the most dynamic sectors of the global food market.”

Legal advisers for the transaction included Greenberg Traurig LLP and Nixon Peabody LLP. Butcher Joseph & Co. provided financial and accounting diligence.

Lipman Family Farms Expands Fresh-Cut Operations

Thu, 31 Jul 2025 12:04:17 GMT

Lipman Family Farms, an Immokalee, Fla.-based vertically integrated supplier of fresh tomatoes and vegetables, has opened its newest fresh-cut facility in Manteca, Calif. Specializing in sliced tomatoes, the new facility marks the company’s eighth fresh-cut operation across North America.

Lipman says the new facility offers transparency and control of the product from farm to processing to plate, and its strategic location supports the company’s ability to service just-in-time deliveries on freshly sliced and diced vegetables.

“Lipman Family Farms believes that fresh-cut, value-added solutions will continue to play a vital role in meeting operator needs,” Elyse Lipman, CEO of Lipman Family Farms, told The Packer. “With accelerating demand for consistency, safety and convenience, we see strategic regional infrastructure — like this Northern California facility — as essential for delivering just-in-time freshness with reliability and scale. For us, this is about meeting the needs of foodservice and following through on our vertically integrated vision.”

While the Manteca operation currently specializes in sliced tomatoes, Lipman says the company plans to expand into other core commodities as the facility grows.

“By focusing on tomatoes in Manteca, Lipman can offer speed and flexibility to serve both foodservice and retail deli customers,” Lipman says. “Each segment depends on fresh, consistent and ready-to-use product that’s carefully prepared and quickly delivered. Our expansion to date ensures that we can provide for the California and West Coast region. This complements our geographically diverse fresh-cut locations, with a strong distribution reaching nationwide.”

Lipman says while a number of factors are driving demand for value-added produce in both retail and restaurant foodservice, labor-saving solutions are particularly sought after.

“Labor is a big factor in the growth of value-added produce,” she says. “With ongoing staffing challenges in kitchens and produce departments, foodservice operators are turning to partners like Lipman to provide solutions that reduce the need for on-site processing. Our fresh-cut operations meet that need while maintaining high quality and freshness.”

Food safety is another driver of value-added produce.

“We’re seeing strong and sustained growth. Our investments to date are directly aligned with increasing demand due to the fresh-cut category’s ability to drive consistency, ease labor costs and streamline food safety for foodservice,” Lipman says. “Operators rely on partners who can deliver precision and quality at scale, and we’re expanding our capabilities to meet that need.”

Lipman is eyeing continued expansion as it seeks to meet the growing demand for value-added produce for foodservice applications.

“The opening of our Manteca facility is part of a broad, strategic expansion in fresh-cut and value-added capabilities,” Lipman says. “With eight strategically located facilities across North America and growing demand for ready-to-use produce, we are well positioned to continue that growth. Our integrated model and regional footprint enable us to scale and stay close to our customers.”

To learn more about the company’s fresh-cut capabilities, visit Lipman Family Farms during the IFPA Foodservice Conference in Monterey, Calif., July 31 to Aug. 1.

Mission Produce to Demo Art of Ripening at IFPA Foodservice

Sun, 27 Jul 2025 21:50:26 GMT

Mission Produce Inc., an Oxnard, Calif.-based sourcer, producer and distributor of fresh hass avocados and mangoes, is set to demonstrate its “Mastery in the Art of Ripening” at the International Fresh Produce Association Foodservice Conference in Monterey, Calif., July 31 to Aug. 1, at booth No. 218.

With a focus on delivering fresh, ripe-and-ready avocados and mangoes, Mission says it will highlight the value its custom ripe programs bring to the foodservice kitchen.

“Our foodservice customers rely on precision and consistency, and at Mission, we deliver just that with fruit ripened to spec — day in and day out,” says Brooke Becker, senior vice president of sales. “We’ve spent decades building the infrastructure, technology and expertise needed to provide ripe avocados and mangoes that elevate the menu and streamline back-of-house operations.”

To promote the consistent delivery of high-quality avocados and mangoes, every order is managed by a Mission Produce ripe master, who tailors Mission’s science-based ripening process according to fruit origin, maturity and other characteristics, the company says in a news release. With eight ripening centers across the U.S. and offerings that include daily deliveries and multi-stage shipments, Mission says its custom ripe programs are designed for the fast-paced demands of foodservice.

“While avocados remain a popular ingredient in foodservice, mangoes are gaining momentum; in fact, mango mentions on menus have increased 11% since 2021,” adds Becker, pointing to Datassential Menu Trends, December 2024. “Consumer interest in nutrient-dense, flavorful produce is a driving factor. [According to Mintel’s U.S. Consumer Approach to Healthy Eating Report 2024,] two-thirds of U.S. consumers are actively seeking healthier food options,and both avocados and mangoes offer several health benefits that bring value to the menu, [finds the Hass Avocado Board].”

At the IFPA Foodservice show, Mission says it will feature two of its top ripe stages for foodservice: Stage 5 avocados, ideal for guacamole and mashing applications, and Stage 3 mangoes, selected for their crisp texture and suitability for slicing and spears. Attendees can sample both in a custom dish crafted by executive chef Amalia Scatena, the culinary talent behind last year’s award-winning mango panna cotta .

IFPA Foodservice Conference Set to Serve Fresh Connections and Conversations

Mon, 21 Jul 2025 17:28:14 GMT

The International Fresh Produce Association’s Foodservice Conference is set to return to Monterey, Calif., from July 31 to Aug. 1.

Andrew Marshall, IFPA’s staff liaison for wholesaler-distributor members, says what’s new this year is a dedicated cohort of those working in college and university foodservice, adding that the collegiate cohort builds upon the success IFPA has had with its K-12 school forum. He says that while the Foodservice Conference will continue to target K-12 school lunch providers and the rest of the foodservice industry, adding collegiate foodservice representatives into the mix unlocks a whole new set of consumers for growers and distributors.

Marshall says foodservice representatives from the University of Michigan, Auburn University, Stanford University, Yale University, Kansas State University, University of Massachusetts, Amherst, Oregon State University, Drexel University, Vanderbilt University, Rice University and Washington State University will be in attendance.

The event also offers the produce industry a good opportunity to connect with these burgeoning future fresh produce consumers, he says.

“At the end of the day, that college and university audience is almost the last step before a student is going to have to go grocery shopping on their own,” Marshall says. “It’s easy to think about foodservice and retail as a silo, but if we think about it as circular, how it’s all connected and how do we work collaboratively with college and universities, so that there’s an opportunity to teach those students about what foods are in season or how to use a PLU look up code so that they’re not afraid to go into the produce department.”

Marshall says colleges and universities are also large-volume buyers, which is another critical audience for distributors. As many high school students assess their higher education choices, food options play a huge role in those decisions, says Marshall, adding that many colleges and universities offer retail operations such as grab-and-go kiosks and mini marts.

“They’re looking for things like fresh-cut fruit for parfaits,” he says. “They’re looking for veggie dippers and things like that — the same types of things that would be in maybe a grocery store or even at a C-store level. There’s a lot of opportunity when you’re talking to a college or university operator, because they operate so many different kind of business segments.”

Marshall says other noteworthy first-time attendees to IFPA’s buyer sourcing meetings include First Watch, Sweetgreen, and Salad and Go.

“You’re getting ones that are within the zeitgeist of foodservice popularity right now,” he says.

Trending Research

IFPA will also debut its research findings on emerging health-focused trends that it says will shape menus, consumer demand and the foodservice landscape at the Foodservice Conference. Marshall, who says IFPA partnered with insights firm Technomic for this survey, explains that the research will look at consumer trends, especially for Gen Z, the impact of GLP-1 medications and more.

Following the research findings, a panel comprised of leaders from foodservice operations, K-12 programs, and emerging Gen Z professionals will take a deeper dive on these topics, Marshall says.

“How do you capitalize on flavor trends? How do you capitalize on them so that produce can then be applied to them? If we know folks are going out to eat and they’re looking for wholesome foods, or things that are more relatable, and things that we know,” he says. “If that’s what comfort food is, and that’s what people are looking for, how do you make sure that produce is a part of that comfort food mix?”

Pre-Confence to Focus on Menu and Procurement

And another thing that’s new about this year’s Foodservice Conference is that IFPA plans a pre-conference session on July 30 on selling fresh produce to K-12 schools. Marshall says this session will bring produce growers, suppliers and distributors together to discuss how schools plan menus and the procurement process. This is designed to help those growers and distributors who service schools better understand decision timelines and where products go.

“We’re trying to create more opportunities and more dedicated time to understand how schools are making menu planning decisions and when they’re making those decisions, and then also what they may need from the industry to support what they’re trying to do,” Marshall says.

The feedback from schools, he says, is invaluable as schools also face labor challenges and often need fresh produce solutions that are easy to prepare and serve.

And he says that feedback and connection are what make the Foodservice Conference a great experience for attendees: targeted conversations with buyers, growers and distributors and conversations around what’s new within the foodservice space.

“It’s very much a relationship business, and especially in food service where if it’s on the menu, it’s got to be, you know, available,” Marshall says. “That really speaks to, you know, how important that supply chain partnerships are.”

Foodservice Report: Health Trends Drive Produce Innovation

Sun, 20 Jul 2025 15:38:58 GMT

Fresh produce is the foundation of a growing number of menu strategies across the foodservice landscape. Whether it’s a fast-casual bowl packed with greens and grains or pre-cut convenience packs, foodservice is rising to meet the consumer demand for health and sustainable products.

Industry experts spoke with The Packer to weigh in on what’s shaping the future of fresh produce in this sector. Their insights reveal a strong and sustained demand for health-forward offerings, creative use of globally inspired produce and a move toward cleaner, more transparent menus.

Consumer Demand

Foodservice is an important driver when it comes to shaping how consumers think about produce, says Harlan Ewert, director of sales for Verdant Technologies.

“A lot of people try new fruits or vegetables for the first time in a restaurant,” Ewert says. “When something like roasted cauliflower or a peach salad shows up on a menu and people enjoy it, they often look for that item later at the grocery store. So, restaurants aren’t just serving what people ask for; they’re teaching people what to want.”

At the same time, foodservice uses a huge volume of produce in its own right.

“As people have returned to eating out post-pandemic, we’ve seen fresh produce become more central on menus, and not just a garnish or side, but part of the main dish,” Ewert says. “The growers and suppliers we work with are definitely feeling pressure to keep that produce fresher, longer, and to waste less of it.”

For Verdant, this makes foodservice an essential channel for supporting growers, Ewert says. “When fresh produce can arrive in peak condition and last longer in foodservice settings, everyone wins, from chefs who gain flexibility and consistency, to diners who experience better flavor and texture.”

Health Trends

When it comes to health trends, whether GLP-1 diets, plant-forward menus or locally sourced and sustainable options, Ewert says three things stand out.

Sustainability is front and center — “Growers, distributors and operators are looking for ways to reduce waste, cut down on packaging and find partners who help them hit those goals,” Ewert says. “We’re seeing a lot of traction for our solution that extends shelf life without adding unnecessary complexity. That’s a big deal when you’re shipping broccoli across the country without ice or liners.”
Health and wellness are shaping what people want to eat — “That means more demand for produce that’s not just fresh, but functional — think avocados, kale, cucumbers, things with hydration or nutritional benefits,” Ewert says. “Food as medicine is real, and produce plays a starring role.”
Freshness and transparency — “Foodservice buyers want to know their produce will last once it arrives, and they want simple, clean ways to make that happen,” Ewert says. “That’s why HarvestHold Fresh, which works with humidity and doesn’t require special storage or equipment, is gaining attention. People want solutions that just work, and work without reinventing their supply chain.”

Changes in Foodservice

Foodservice has evolved over the years.

“It’s changed a lot. Ten years ago, most produce was seen as basic side items, maybe steamed florets or a few cucumber slices on a salad,” Ewert says. “Fast forward to today, and they’re showing up as center-of-plate features. We’re seeing things like charred broccoli with chili oil and garlic crunch, or shaved cucumber ribbons in globally inspired grain bowls with yogurt and herbs. These ingredients have become building blocks for bold, plant-forward meals, not just filler.”

The presentation also has changed.

“Now it’s about visual appeal, texture, freshness and story,” Ewert says. “A dish might highlight where the broccoli was grown or how the cucumbers were harvested and handled. That shift has made freshness and shelf life even more important, especially in foodservice, where consistency and prep flexibility matter.”

At the same time, Ewert says there’s been a significant development behind the scenes.

“Foodservice buyers started demanding better quality, longer shelf life and less waste. That opened the door for postharvest innovation,” Ewert says. “A product like HarvestHold Fresh wouldn’t have had the same traction 10 years ago. But now? It solves real problems, helping buyers keep produce fresher, reduce shrink and hit their sustainability goals. That’s a big change from where things were just a few years back.

“So, if you look at the last decade, fresh produce hasn’t just evolved, it’s been redefined,” Ewert adds. “It’s now about flavor, function, and food values, not just color on the plate.”

As consumers continually seek new ways to eat healthy, foodservice is evolving with fresh produce at the core.

(Photo: Vane Nunes, Adobe Stock)

Projected Trends

“This may not feel like groundbreaking insights, but quality and consistency are going to lead the charge,” Ewert says. “Foodservice buyers are under more pressure than ever to deliver great-looking, great-tasting produce and do it consistently. They need fruits and vegetables that are reliable, hold up well in storage and perform on the plate.”

To that point, Ewert says foodservice buyers are going to increasingly seek out solutions that reduce shrink, protect flavor and texture, and give operators more flexibility in how they prep and serve produce.

Beyond that, “We see menus continuing to shift toward flexitarian meals — dishes where produce is the hero, with or without animal protein. Think hearty, flavorful plates built around vegetables, grains and clean ingredients. Foodservice is getting more creative, and produce is taking the lead,” Ewert says.

Partnerships Enhance Industry Education

The International Foodservice Distributors Association and the National Grocers Association have entered a strategic partnership aimed at strengthening the food distribution industry through shared educational resources and thought leadership.

As part of this new alliance, NGA will join the 2025 IFDA Solutions Conference — taking place Sept. 28 to Oct. 1 in Columbus, Ohio — as an official educational partner. This collaboration will unlock expanded learning opportunities for members of both organizations, with a focus on the critical areas of warehousing, transportation and operations, according to a news release.

“This partnership is a powerful example of how cross-industry collaboration can accelerate innovation,” says Mark S. Allen, president and CEO of IFDA. “By bringing together our collective expertise, we’re delivering greater value to our members and helping shape the future of food distribution.”

“Our collaboration with IFDA reflects NGA’s continued commitment to delivering best-in-class education and insights to our wholesaler members,” says Greg Ferrara, president and CEO of NGA. “Together, we’re creating new opportunities for professionals to learn, connect and lead in a rapidly evolving industry.”

Through this partnership, IFDA and NGA say the groups will co-develop timely, relevant programming designed to meet the evolving needs of today’s food industry — all under one roof at the 2025 Solutions Conference.

The Packer reached out to Allen to learn more about how the IFDA and NGA partnership will help support retail foodservice operators.

“This partnership creates a more comprehensive support system by leveraging the collective knowledge of two major food distribution-focused organizations,” Allen says, with impacts on:

Supply chain optimization — Foodservice distributors and grocery wholesalers share many of the same opportunities and challenges. By coming together, companies can share innovative ideas and best practices around technology and workforce, for example. Together, participants will learn alongside each other and further optimize warehousing, transportation and operations while reducing costs.
Expanded education — The partnership provides broader learning opportunities at the IFDA 2025 Solutions Conference. Although the initial focus will be on operations education, both organizations have strong core competencies that could serve as an opportunity to further grow together.
Technology advancement — This is an area of keen interest for both foodservice distributors and grocery wholesalers, Allen says. Through a combination of timely, relevant education coupled with a show floor designed to showcase innovation, any participating company should come away with innovative ideas to help their business.
Cross-sector networking — The collaboration facilitates new connections between foodservice distributors and grocery wholesalers, which could lead to potential new partnerships and collaborative solutions.

Packaging Innovation in Foodservice

Columbus, Ohio-based fresh-cut produce manufacturing company DNO Produce says it has eliminated traditional single-use plastics from its FreshHealth product line, integrating film packaging with enhanced biodegradation and compostable cups for its individually packaged fresh food products.

DNO Produce currently services school nutrition programs in 17 states, equipping thousands of K-12 students with fresh fruits and vegetables daily, according to a news release.

The family-owned business says it is dedicated to transforming how children consume fresh produce in the classroom, the cafeteria and their communities. DNO’s FreshHealth product line offers individually packaged produce tailored for school nutrition programs, featuring items such as crinkle-cut cucumbers, watermelon radish coins, jicama sticks and golden kiwifruit to make eating fruits and vegetables fun and accessible for kids, according to the company.

Due to staffing challenges many school districts continue to face, there is a large need for individually packaged, pre-portioned food, says DNO, adding that its prepared produce spares schools from having to sort, wash, pre-cut and portion their offerings. Previously, the majority of DNO’s pre-portioned products were distributed in plastic bags and cups. The switch in packaging will replace more than 945,000 pounds of traditional plastic currently used in DNO’s operations annually, according to the release.

“Our transition to more sustainable packaging is the culmination of a multi-year effort to align our operations with our sustainability goals,” says Alex DiNovo, DNO president. “During the COVID-19 pandemic, the demand for individually packaged produce surged, and we saw an opportunity to innovate our packaging to reduce landfill volume for the generations that come after us. Our goal has always been to demonstrate the importance of sustainability and environmental stewardship to the students we serve, and this new packaging is a major step forward.”

“There is a real societal expectation that the food industries continue to integrate into their offerings innovative solutions to single-use packaging,” says Max Teplitski, chief science officer for the International Fresh Produce Association. “DNO is in a unique leadership position among its peers in proactively testing and bringing to market sustainability solutions. This innovative packaging is another example of this family-owned company’s commitment to the community it serves, to the kids that it feeds and to the industry that it represents.”

Beginning in fall 2025, 94.3% of DNO’s single-serve school offerings will transition from plastic bags to a more sustainable film that breaks down in landfill conditions within 10 years, compared to traditional plastics, which can take up to 1,000 years to biodegrade, according to the release. The remaining 5.7% of DNO’s single school servings, previously packaged in plastic cups, have been switched to compostable cups. DNO says the cups have maximum environmental benefit when diverted into compost waste streams.

In addition to the new packaging, DNO has previously implemented several other sustainability efforts to divert food waste. Edible food waste (such as overripe bananas) is donated to local food recovery nonprofits, and non-edible food waste (such as onion skins and fruit rinds) is given to local farms to feed animals.

DNO says the switch in packaging will not affect its product offerings, affect the shelf life of products, or raise DNO’s prices.

“We understand the financial pressures school nutrition programs face, having to provide nutritious meals at specific price points. At the same time, sustainability is one of DNO’s main pillars,” DiNovo says. “Our commitment to our planet and our schools is deeply rooted, and we will absorb the cost of this switch to make sure both commitments are honored. We always have and always will continue to prioritize quality, safety, variety, and price, ensuring our sustainable changes meet these high standards.”

NSF Research Shows Americans Demand Greater Clarity in Food Labeling

An NSF survey reveals a striking gap between U.S. consumer requirements and current labeling practices.

The global public health and safety organization released key findings from a survey focused on understanding the effectiveness of U.S. food labeling and its role in consumer decisions.

“Health and wellness continue to be a focus for most consumers, and with the growing popularity of label-review apps and lack of critical food labeling information in e-commerce, NSF’s research demonstrates that many consumers are reading labels with a more critical eye,” says Michelle Anstey, regulatory manager for NSF. “The food industry must respond to these evolving consumer demands, prioritizing more transparent, accessible and reliable labeling practices as regulations are updated and introduced.”

The research, which surveyed 1,000 Americans, highlights several challenges, including a lack of confidence in food labels, desired improvements in labeling and the need for standardized sustainability metrics.

Key findings include:

Labels are a key touch point — The survey shows 83% of U.S. consumers read food labels before making a purchase decision; 64% pay more attention to labels compared to five years ago. When reading food labels, adults first look for the expiration date (86%), ingredients list (79%), health claims (78%), allergen warnings (77%) and country of origin (77%).
At the same time, confidence is lacking — Only 16% of adults find health claims very trustworthy. Just 37% rate food labeling in the U.S. better than labeling in other countries.
Consumers want clearer labels — One in five struggle to interpret nutritional information on food labels. Respondents want to see more detailed processing information (82%) and comprehensive allergen information (80%) on the food they’re purchasing.
Sustainability is top of mind — The survey shows 67% consider sustainability factors important in food purchasing decisions, yet only 39% feel current food labels adequately address sustainability; 69% would like to see ethical sourcing information on product labels.

“NSF’s consumer survey results point us in the right direction as we revisit and improve food labeling in 2025,” adds Anstey. “By improving transparency and standardization, we can better communicate with consumers and support a more sustainable, trustworthy food supply chain.”

Farmers Take Center Stage in ‘To Farmers With Love’ Contest

Fri, 18 Jul 2025 17:57:36 GMT

Fast-casual restaurant chain Culver’s says it’s once again spotlighting the hardworking farmers behind its food with the To Farmers With Love contest.

The annual campaign invites guests to share messages of appreciation and admiration for America’s farmers, celebrating the vital role they play in feeding communities and sustaining the land.

Rooted in Culver’s longstanding commitment to agriculture through its Thank You Farmers Project , the contest blends gratitude and storytelling — and offers a chance for fans to give back to the people who grow the food they enjoy, the company says.

“We’re so excited to bring back the To Farmers with Love contest this year,” Liz Haferkorn, director of marketing for Culver’s, told The Packer. “Expressing gratitude for the farmers who provide our food supply is a priority for our Thank You Farmers Project, and this contest allows us to do so in a meaningful way.”

The nationwide contest runs July 14 through Aug. 1.

Culver’s says it is inviting guests to nominate a farmer making a meaningful impact in their community for a chance to win a prize package. Each of the winning farmers will receive:

Two VIP concert tickets and travel/lodging to their choice of either the Tim McGraw concert at the Field of Dreams Movie Site on Aug. 30 or the Velocity Music Festival on Aug. 31, both held in Dyersville, Iowa.
Culver’s gift cards.
Exclusive Thank You Farmers Project swag.

To nominate a farmer, guests can visit the contest page and respond to one of the following prompts with a photo, video or written story:

How has this farmer changed your life or the lives of those in your community?
How has this farmer gone above and beyond to make a positive impact on the future of agriculture?
How has farming helped shape who they are, on and off the farm?

Winners will be notified the week of Aug. 18.

As a sponsor of the Tim McGraw concert at the Field of Dreams Movie Site and the Velocity Music Festival, Culver’s says it will bring its signature hospitality to life at the concert through its Blue Room Experience, complete with Vanilla Fresh Frozen Custard samples, lawn games, photo ops and more.

“We’re thrilled to partner with Culver’s to bring the first-ever concert to the iconic Field of Dreams Movie Site,” says Nick Abate, producer for U.S. Concert Agency. “Tim’s own roots as a former FFA member make Culver’s support through the Thank You Farmers Project all the more meaningful.”

The contest is part of Culver’s Thank You Farmers Project, a long-standing program that supports agricultural education, hunger relief and climate-smart farming practices. Since 2013, the initiative has raised over $6.5 million to support the future of agriculture, the company says.

“The Thank You Farmers Project is at the heart of who we are,” Haferkorn says. “Farmers make it possible for us to serve the delicious, farm-fresh food our guests love, and this contest is our way of saying thank you to farming communities across the country who make a difference every day.”

Avocados From Mexico, Which Wich introduce the AvoWich

Mon, 28 Apr 2025 18:29:05 GMT

For those who can’t get enough of the rich, creamy flavor of Avocados From Mexico, the avocado brand has partnered with Which Wich Superior Sandwiches to create a sandwich that takes freshness to a whole new level — the AvoWich, according to a news release.

Avocados From Mexico and Which Wich’s new AvoWich is available for a limited time only, starting April 28 at participating stores.

This unique take on a traditional turkey club taps into the breadless sandwich trend by turning the classic staple on its head, replacing bread buns with fresh, creamy avocados. That’s right: The AvoWich is turkey, ham, bacon, lettuce, tomato, cheddar cheese, mayo and honey mustard sandwiched between two avocado halves and topped with AvoWich seasoning. Caution, avocado lovers — things are about to get deliciously messy, the release said.

“Our partnership with Which Wich is the perfect example of how innovation drives everything we do,” said Alvaro Luque, CEO of Avocados From Mexico. “We aim to constantly re-imagine all the ways to enjoy our always good avocados — and by experimenting with new applications within the foodservice space, we’re able to showcase the versatility of avocados in an entirely new light.”

The AvoWich marks a key milestone as the brand continues to expand its footprint in the foodservice industry. As the popularity of avocados continues to rise, Mexico is uniquely positioned as the only country that can currently meet U.S. demand, with an environment that’s perfect for growing avocados year-round, the release said. In fact, Avocados From Mexico travel from orchards to tables in the U.S. in just three to five days, 365 days a year.

This special advantage allows Avocados From Mexico to consistently meet U.S. demand throughout the year and inspire creative ways to add the goodness of fresh avocados to menus across the country through fruitful partnerships with restaurants like Which Wich. Avocados From Mexico are always good — they taste good, bring the good times and are good for you, the company said, making them a versatile addition to dishes spanning every cuisine and taste.

“The AvoWich isn’t just a sandwich — it’s an experience,” said Jeff Sinelli, founder and chief vibe officer for Which Wich. “By using avocados as buns, guests will be treated to a deliciously creamy texture that elevates all the fresh ingredients that are found inside. This is one of the most innovative products we’ve featured on the menu, and we’re thrilled to take creativity to tasty new levels!”

When it comes to avocados in foodservice, fresh is always good. In fact, 77% of people prefer fresh avocados, while 75% are more likely to visit a restaurant when the Avocados From Mexico Fresh Seal is displayed, the release said. Packed with good fats and nearly 20 vitamins and minerals, Avocados From Mexico is a healthy choice that benefits restaurant owners and customers alike, the company said.

Vegetables by Bayer launches Culinary Council

Wed, 24 Jul 2024 16:16:13 GMT

Vegetables by Bayer says it has launched a Culinary Council to complement its work in the foodservice space. This council, comprising 12 chefs and food influencers, represents processing, K-12, colleges and universities, media, casual dining and R&D, according to a news release.

By introducing an active network of chefs and culinarians to growers, distributors and seed developers, the company said it can offer guidance, predict vegetable and fruit trends and address industry issues. The council will provide strategic advice to Bayer as new varieties are developed.

The inaugural meeting is scheduled for Aug. 22 in San Diego. During this event, council members will explore new and innovative uses for Vegetables by Bayer products, discuss industry trends and issues, and collaborate on product development, the release said.

The meeting will culminate in a market basket competition with the current Bayer Vegetable Seeds produce portfolio. Chefs and culinarians will have the opportunity to use a variety of fresh seasonal produce and provide feedback to help forecast opportunities in future fruit and vegetable trends in the foodservice industry.

With the creation of the Culinary Council, Vegetables by Bayer and the vegetable and fruit industry can benefit from the insights and influence of a diverse group of culinary experts, the release said.

Bayer says its seed brands, Seminis and De Ruiter, have a track record of offering cutting-edge solutions, such as tender High Rise broccoli stems, which are gaining popularity in specialty markets. Bayer continues to invest in research and development to create varieties that meet the high standards of the foodservice industry, the release said.

Anyone attending the International Fresh Produce Association’s Foodservice Conference, set for July 25-26 in Monterey, Calif., is invited to visit the company’s booth, No. 813, to speak with members of its foodservice team about the varieties that Vegetables by Bayer has to offer.

Related link: Learn more about the Culinary Council

IFPA to highlight 'largest restaurant in town' at Foodservice Conference

Mon, 22 Jul 2024 12:41:43 GMT

The International Fresh Produce Association will welcome more than 100 school nutrition operators with the fresh produce industry at its K-12 School Foodservice Forum held during its Foodservice Conference, July 25-26 in Monterey, Calif.

Andrew Marshall, IFPA’s staff liaison for wholesaler-distributor members, says school nutrition operators from all over the country offer a tremendous buying power, perhaps overlooked in the greater foodservice world.

“Our message around K-12 schools is that schools are the largest restaurant in town,” he said. “They are large-volume foodservice buyers that are a consistent business [that doesn’t] go out of business and are serving next-generation consumers.”

What to expect at the forum

Marshall says K-12 School Foodservice Forum will start Wednesday, July 24, at the Foodservice Conference with a mini expo designed for the school forum attendees. Thirty companies will display offerings for the forum attendees exclusively.

“These are companies that are either selling to schools currently or want to understand the market better so that they can get their products in front of the schools,” he said.

K-12 School Foodservice Forum attendees will also participate in Taylor Farms’ field tours on Thursday, July 25, and then general and breakout sessions. IFPA will offer breakout sessions centered around school nutrition.

“We want schools to be aware of the wide variety of products and pack sizes that exist in the marketplace, so that they can then go back and talk to their distributor and say, ‘Hey, I saw Brussels sprouts have been cleaned in a 5-pound bag. I didn’t know that this product existed. How can we get something like this on our menu to try once a month, twice a month?’” Marshall said.

He says including school nutrition in the produce conversation helps the industry and school nutrition operators. Produce is often on the back burner at school nutrition conferences, whereas IFPA’s Foodservice Forum is devoted entirely to products, best practices and more.

“It gives them two to three days to just put their produce thinking cap on,” Marshall said. “What do they want to do this year? What do they want to do next year? What do they want to do in five years with fruits and vegetables? And it allows them to have two to three days just focused on fruits and vegetables.”

On Friday, July 26, Marshall said K-12 School Foodservice Forum attendees will also get a mini expo in the morning. Then, following a women in foodservice panel, attendees of the greater Foodservice Conference and the school foodservice forum will hit the trade show floor to visit booths from more than 200 exhibitors.

After the expo, Marshall says K-12 School Foodservice Forum attendees will convene for a culinary ideation session and an expo debrief to highlight what caught the attendees’ attention on the floor.

“We actually tell the school folks to bring a product that they saw on the show floor — ask the company for a package — to show everybody when they’re starting to talk about — what it was, they saw, what they liked,” he said. “After that, we do a culinary ideation. A chef from the USDA-funded Institute of Child Nutrition will do several recipes that are highlighting fresh produce and fresh herbs that could boost flavor without added sodium.”

Those attending the International Fresh Produce Association’s K-12 School Foodservice Forum will participate in Taylor Farms’ field tours Thursday, July 25.

(Photo courtesy of the International Fresh Produce Association)

Trends in school nutrition

Marshall says today’s school lunches look nothing like those from Lunchlady Land. More than 30 million children daily participate in the National School Lunch Program, and today’s school lunches emulate many of the food trends seen in restaurants. For example, Marshall says, something like Buffalo cauliflower. Other innovative offerings include salad greens and berries and even the reemergence of salad bars.

“What the school foodservice operators are trying to do is mimic the flavors, the trends, the innovations that folks are seeing ... in the QSR restaurant space and bring that into their programs, because at the end of the day, schools live and die on participation in their program,” he said

And much like elsewhere in the produce industry, schools also want to learn about sustainable packaging, different packaging offerings and packaging that extends shelf life.

“Schools definitely are looking for variety when it comes to packaging,” Marshall said. “Schools understand their foodservice impact in terms of buying and sustainability.

And importantly, schools and the students they feed want to know about the farmers who grow the food served, Marshall says.

“The more that the distributor or the shipper can help tell the story around where the product is coming from — the local family ranch that’s had been farming for 50 plus years … the schools want to know that and promote it,” he said. “If they can tell the story that this grower is growing apples in XYZ town and the kids can recognize that town, that’s part of the story that they’re trying to tell. So, even when it comes to some of the bigger grower-shippers that want to tell their story, schools want to be able to hear that and promote it.”

Consumers still flock to retail foodservice offerings

Mon, 22 Jul 2024 12:23:28 GMT

As the grab-and-go and value-added space continues to evolve, retail foodservice providers say demand for ready-to-eat fresh produce continues to grow.

At the 2024 West Coast Produce Expo, Jonna Parker, team lead of fresh foods at Circana, said that while 95% of U.S. households indicate concern about food cost inflation, 61% of every dollar a consumer spends on food and beverage is for items sold at retail and eaten at home. Parker also shared that 39% of food spending occurs at foodservice, with consumers sourcing 14% of eating occasions away from home.

Mark Kowalkowski, corporate executive chef for Oliver’s Market, agrees, noting prepared foods help the busy consumer do more while eating healthy.

“Our grab-and-go program continues to grow ahead of other areas in our deli department,” he said.

Susie Rea, sales and business development for Index Fresh, says while consumers want low-fuss meals, they still want to incorporate fresh produce into their busy lives.

“Consumers prioritizing health and avoiding unhealthy fast-food options are also choosing to spend their money on meals prepared by retail grocery stores,” she said. “This approach offers the ideal mix of home-cooked quality without extra additives, catering perfectly to those with busy schedules who do not have the time to prepare meals from scratch.”

And Kowalkowski says a lot of that demand for fresh produce within retail foodservice is driven by consumers’ interest in cutting down on food waste.

“Prepared foods and salads allow busy customers to buy fresh items in portions that fit their needs,” he said. “No preparation time is needed, increasing the odds that the food will be consumed and not wasted.”

Foodservice is playing a bigger role in snacking, too, says Parker, who notes consumers source 64 snacks a year from foodservice. She says fresh produce can easily play a key role in consumers’ interest in snacking.

“We’ve also seen a revolution, and I think it should continue, with C-stores and small-format stores offering snacking items, especially in produce,” she said. “People want snackable fruits and vegetables in relevant places where they already [are.]”

Challenges

Rea says with the focus on freshness, retail foodservice providers often face the challenge of keeping produce as fresh as possible from farm to table. Index Fresh says it works with retail foodservice providers to ensure the produce delivered has the “wow” factors consumers expect.

“Maintaining optimal temperature and humidity to prevent rapid breakdown is essential for all items,” she said. “Balancing the demand for an item against product availability without sacrificing quality and keeping a watchful eye on cost management are factors that, when combined, require a unique skill set and one that won’t be eliminated anytime soon.”

Rea says food waste is always a big concern for retail foodservice providers and suppliers, but it’s a great opportunity to find a home for imperfect produce.

“Retail foodservice operators do a great job taking advantage of fresh produce that would not be accepted by a retail shopper due to aesthetic reasons,” she said. “In the case of avocados, even with a minor skin blemish the fruit maintains premium flesh perfect for plated meals and premade avocado spreads. Foodservice creates an important outlet for produce that would otherwise go to waste.”

Index Fresh offers a SoGood line for foodservice, which has a slightly blemished external peel but an internal flesh quality of its Grade 1 avocados, she says.

Prepared foods help busy consumers do more while eating healthy, says Mark Kowalkowski, corporate executive chef for Oliver’s Market.

(Photo courtesy of Oliver’s Market)

Opportunities

That freshness is a key opportunity for the fresh produce industry says Rea, as consumers continue to flock to foodservice items.

“The biggest opportunity with fresh produce in the foodservice space is the significant growing consumer demand for healthier, fresher, and more sustainable food options,” she said. “Meeting consumers where they are is a great way to capitalize on these growing trends. Eating out no longer means having to eat unhealthily.”

Rea says retail foodservice operators should consider adding local and organic offerings to engage customers. Seasonal produce, too, helps differentiate from competitors and offers enhanced options for customers.

“Seasonal menu development is one of the more creative ways to move the needle on fresh produce consumption through retail foodservice,” she said. “Seasonal menus continue to trend positively across foodservice channels from fast casual to fine dining. Incorporating fresh produce into these limited-time offerings is a great way to drive additional sales.”

Kowalkowski says the seasonal salads Oliver’s offers feature peak flavor items such as stone fruit, local corn and tomatoes.

“Traditional seasonal produce items that we can incorporate into the program are always popular,” he said. “We have seen a large increase in our salad bars this year, which creates a vibrant quick option for our customers. We also have a large line of prepacked salads that does increasingly well.”

Earlier this year, Oliver’s launched a line of low-carb dinners, which Kowalkowski says have performed well along with organic offerings.

“We continue to source a wider variety of organic items for our salad bars,” he said. “The organic percentage in our produce department has overtaken conventional and continues to grow.”

Rea says data from Mintel shows that 40% more people eat breakfast away from home, which is an excellent opportunity for retail foodservice.

“Breakfast is back, and it’s now an all-day occasion,” she said. “Foodservice operators are refreshing breakfast menus and continuing to prioritize healthy options — cue the avocado toast and heart-healthy toppings — to make grab-and-go egg sandwiches shine. Hybrid work has blurred the typical breakfast hours, and now more restaurants are offering breakfast menus all day with classic items and innovative plant-based takes on morning favorites.”

Future of foodservice

Rea says retailers across the country have added home-cooked meal options to meet the increasing demand for retail foodservice offerings — and she doesn’t see the demand slowing any time soon.

“We are optimistic that foodservice consumers prioritizing healthy eating are here to stay,” she said. “We anticipate that plant-based menus will continue to trend positively and love seeing new flavor extensions introduced to ever-popular guacamole sides.”

Report tracks progress of federal school lunch program

Fri, 04 Oct 2024 15:16:46 GMT

The federal school lunch program is bigger than ever, and a new 43-page USDA report measures the growth of the National School Lunch Program over the past 15 years.

The report from the USDA’s Economic Research Service, “ The National School Lunch Program: Background, Trends, and Issues, 2024 Edition ,” provides an overview of the program and documents major program changes since 2008.

From federal fiscal years 1969 through 2022, the National School Lunch Program served 236 billion lunches, the report said. The number of lunches served peaked in 2010 at about 5.3 billion, declining each year afterward to 4.9 billion in FY 2019.

In constant 2022 dollars, the USDA reported federal spending on the National School Lunch Program increased from $1.3 billion ($64.56 per participating student) in FY 1969 to $10.8 billion ($346.95 per participating student) in FY 2008 and to $14.4 billion ($487.45 per participating student) in FY 2019.

The USDA said research suggests that the Healthy, Hunger-Free Kids Act of 2010 led to improvements in the nutritional quality of National School Lunch Program lunches without reducing program participation or students’ consumption of school meals. Research also suggests that participation in the program helps improve students’ dietary intake, the report said.

The report said research in 2019 found that plate waste was highest for vegetables (31% wasted) and milk (29% wasted) and lowest for entrees (16% wasted) and meat/meat alternatives (14% wasted). The USDA said the plate waste rates were not markedly different from estimates of plate waste presented in other studies published since the 1970s.

The share of students participating in the program declined from 64.3% of all students enrolled in public schools in FY 2010 to 58.3% in FY 2019, when 29.6 million children participated in the program per day, on average.

The share of lunches served for free or at a reduced price rose from 15.1% in FY 1969 to 60.1% in FY 2008 and to 74.1% in FY 2019. USDA waivers facilitated the free provision of nearly all lunches during the COVID-19 pandemic, the USDA said.

Top produce trends in restaurant, retail foodservice — from salads to juices to fresh cut

Thu, 27 Jul 2023 12:40:01 GMT

When it comes to understanding what consumers want from healthful, wholesome and flavorful prepared foods at retail, Barons Market has its finger on the pulse of fresh.

The Southern California-based independent grocer with nine stores features a curated selection of grab-and-go fruit and vegetables, produce-rich prepared foods and an attention-grabbing salad bar.

Prior to the COVID-19 pandemic, its prepackaged salads were a major draw. The Packer recently connected with Rachel Shemirani, senior vice president of Barons Market, to learn what’s resonating with foodservice shoppers now.

“While we reduced the selection of prepackaged salads [post-pandemic], sales are still quite strong, as more people are going back into the office for work,” she said. “While sales shot up in 2020 when we had to close our salad bar, sales of prepackaged salads remained high once we opened our salad bar back up. That being said, our salad bar is still one of the most exciting and popular areas in the stores.”

What are the strongest fruit-and vegetable-based sellers in the deli?

“Probiotic items such as kimchi and other fermented vegetables are very popular,” said Shemirani, who added that “cauliflower is still a popular alternative to grains.

Cabbage is also a trendy ingredient, thanks to TikTok salad recipes featuring cabbage as the star, she said.

The prepared produce menu at Barons is based on a combination of must-haves and seasonality.

“Our three core prepacked salads have always been very popular, so they do not change with the seasons,” Shemirani said. “Side dishes and salads that are available in our olive bar rarely change with the season too. For example, if we ever remove our Teriyaki Marinated Mushrooms, we’d have a riot on our hands.

“Some side dishes are seasonal, however, such as our roasted butternut squash side dish and our sweet potato souffle, which we have available for the holidays,” she added.

Knowing that shoppers are tempted by convenience, Barons Market strategically positions fresh-cut offerings in multiple locations within the store.

“Ice chests filled will fresh-cut fruit throughout the store are still a hit,” she said. “Especially when it’s next to our grab-and-go areas in the deli. People will pick up fresh-cut fruit alongside their lunch.

“Our squeeze-your-own fresh orange juice is also a hit year-round,” Shemirani added. “Families, especially with kids, love our fresh-squeezed orange juice machine because it’s interactive and fun.”

Labor savers

From fresh-cut produce for use as ingredients to grab-and-go salads, sides and more, value-added items that reduce or eliminate foodservice’s dependency on labor are in demand, say suppliers.

“We are continuing to see an increase in our value-added business. Labor continues to be in short supply, increasing the demand for fresh-cut produce,” said Mike O’Leary, vice president of sales and marketing for Boskovich Fresh Food Group’s Fresh Prep LLC, Oxnard, Calif.

O’Leary also sees grab-and-go options increasing in popularity, as well as creative meal options in the retail foodservice space.

While there is much crossover in meeting the needs of restaurant foodservice and retail foodservice, O’Leary sees labor issues in restaurant foodservice especially driving trends.

“Ensured supply and quality products continue to be a priority at the restaurant level,” he said. “Demand has increased mainly due to the lack of labor, [and] nontraditional items are becoming more popular value-added items as restaurants try to reduce prep labor.”

As labor continues to present challenges to all types of foodservice operations, Local Bounti of Hamilton, Mont., has continued to expand its grab-and-go line of salad kits. The indoor grower recently added Memphis Style BBQ Chicken and Artisanal Chicken Caesar Salad Kits to its offerings, which already include a Modern Greek and Poppy Power Salad Kit.

“There’s a lot of opportunity to take more fresh, value-added convenience items into the foodservice space,” Aaron Sumption, senior vice president of sales for Local Bounti told The Packer.

In many cases, the lines are blurring between ready-to-eat grab-and-go salads sold through grocery and those sold through foodservice channels such as coffee shops, schools and more.

For example, coffee shops and schools, which are catering to a broad audience, look for the convenience a ready-made salad kit can provide, Sumption said.

Salad mixes are strong sellers for Boskovich and continue to be “center of the plate,” O’Leary said. “Lower-volume ingredients like sliced green onion, chopped cilantro, sliced radish and chopped celery also have become more popular as restaurants try to offset increased labor costs.”

Kathleen Triou, president and CEO of the Newport Beach, Calif.-based Fresh Solutions Network , the exclusive supplier of Side Delights potatoes and onions, also sees labor driving certain foodservice trends.

“[There’s] an increase in demand for labor-saving products,” said Triou, who added that Fresh Solutions’ A Cut Above fresh-cut potato line is intended to help profitability, efficiency and consistency in foodservice.

“Potatoes are America’s No. 1-selling favorite vegetable for seven years running. Potatoes are also America’s No. 1 favorite side dish,” she said. “[With] our A Cut Above fresh-cut potatoes … we’ve taken the labor out of delivering America’s favorite side dish, removing barriers to increased sales.”

The A Cut Above potato line includes fresh, whole peeled potatoes, fresh-cut wedges, steak fries, diced potatoes and sliced potatoes.

The importance of packaging

Today’s conscious consumer cares almost as much about the packaging surrounding the foodservice purchase as what’s inside.

“We’re always trying to find the most sustainable option when considering packaging with our grab-and-go items,” Barons Market’s Shemirani said. “We recently switched to cardboard boxes for our hot bar and compostable trays for our salad bar, which our customers were quite happy with. It’s always a struggle to find sustainable packaging that function well.”

Triou also sees an increase in demand for more “sustainable take-away packaging that keeps food hot and/or cold until it arrives where it will be eaten.”

Cost consciousness

As the rising cost of food continues to make headlines, keeping the cost of popular menued items reasonable while still making a profit is critical to business sustainability, Triou says.

She sees potatoes as offering “a superior base for plating all proteins” as well as a satisfying meal with “great plate coverage,” while at the same time, controlling costs.

And while managing the rising cost of food is critical to success, Triou says that keeping an eye on shrink management is equally important.

“Using up what you buy to reduce shrink, is another cost control measure,” she said. “A Cut Above fresh-cut potatoes are packed in various size pouches to ensure full use of product without waste.”

Fresh Prep’s O’Leary agrees.

“The greatest post-COVID challenge has been cost management,” he said. “Volatility in raw material and other supplies continues to be challenged on the supply side. That inconsistency has posed quality challenges this spring uncommon to this time of year. I think the entire industry is looking forward to more cost stability moving forward.”

How one foodservice operator is putting fruit and vegetables center plate

Wed, 26 Jul 2023 13:03:38 GMT

When it comes to moving the needle on fresh produce consumption through foodservice, personalization and convenience are key, as is a healthy dose of wow factor.

That’s the concept behind Saladworks, a Conshohocken, Pa.-based fast-casual create-your-own salad concept. Part of the WOWorks family of brands that also includes the produce-forward Frutta Bowls and Zoup! Eatery concepts, Saladworks was founded in 1986 in Cherry Hills, N.J.

Saladworks has both free-standing fast-casual restaurants and in-store locations in a growing number of supermarkets. More recently the company has focused on expanding its in-store grab-and-go kiosks.

“We are aggressive with opening new traditional and nontraditional locations,” says Lauriena Borstein, chief brand officer for Saladworks, Frutta Bowls and Zoup! Eatery. “We plan to open 20 traditional and at least 20 nontraditional locations this year.”

Borstein describes “nontraditional” locations as those that co-brand both Saladworks and Frutta Bowls in one location.

“We’re now co-branding more of our locations than not with our Frutta Bowls concept, so most of the Saladworks locations we’re opening this year are co-brands and everything in the pipeline for next year is also co-branded,” she said.

WOWorks describes Frutta Bowls as a “superfood café” with menu items such as acai and pitaya bowls, fruit and kale smoothies, avocado toast and more.

Saladworks is also expanding its in-store locations in grocery, particularly with its grab-and-go kiosks, which the company calls “satellite retail units.” In some cases, in-store Saladworks are packaging additional Saladworks-branded salads and wraps and selling them through grab-and-go kiosks in the retailer’s other area stores.

Borstein says this “hub and spoke” model is also currently being tested by a Saladworks franchisee in partnership with Rhode Island-based Dave’s Fresh Marketplace . The franchisee is supplying Dave’s stores with fresh grab-and-go salads packaged at its free-standing Saladworks.

In addition to Dave’s, Saladworks has a corporate relationship with a Philadelphia-based ShopRite franchisee, as well as a “rapidly expanding” partnership with The Giant Co. of Carlisle, Pa., Borstein said. The partnerships include approximately 41 grab-and-go locations, 38 of which are in Giant stores and three of which are in ShopRite locations.

While the company is ramping up its grab-an-go kiosks, full-size, in-store Saladworks are still on the agenda, Borstein says.

“[Moving forward], I think we’ll do both where the opportunities make sense,” she said. “We’re still open to opening more store-within-a-store full locations — if it’s the right market, the right location. But the grab-and-go has proven really successful as well, and it almost helps us see the markets and grocery stores in which we could do really well with a full location.”

Making salads work

Why is the Saladworks concept resonating with consumers and ultimately driving fresh produce consumption?

“I think it’s a combination of things,” Borstein said. “In our traditional locations, it’s a lot about the consumer’s ability to personalize and customize the salads they’re getting. That’s what we’re all about — create your own with very visual, fresh ingredients.”

Inviting consumers to increase their fresh produce intake on their own terms could be the key to additional engagement and driving consumption.

“[At Saladworks], they can combine what they want, and it doesn’t necessarily have to be super healthy. They can put some green goddess or ranch dressing on it, but they’re still eating fresh food that they can feel good about,” Borstein said. “There’s different layers to the Saladworks experience. This is a concept that works for anybody — from someone who’s just trying to do a little bit better to someone who’s trying to be really healthy. “

On the other hand, grab-and-go is also thriving “because people want things when they want them and it’s convenient.”

Related: Markon touts versatility in new ready-to-use foodservice salad mix

In terms of salad trends, Borstein says it’s a mixed bag.

There’s no single ingredient that everyone is gravitating to, she says. “But we do try to make sure, especially as we’re developing future LTOs [limited-time offers], that we are bringing people the flavors that they’re looking for and the items that they’re looking for — no matter what lifestyle.”

As Saladworks launched a new menu in 2020, the company isn’t making sweeping changes to its lineup, but it is starting to work on a next-generation menu featuring more premium items and proteins — both plant-based and traditional, Borstein said.

Bowls bear fruit

On the Frutta Bowls front, Borstein says acai bowls are hot.

“They continue to be our No. 1 selling base for the bowls,” she said. “We just did an LTO that we are going to bring on as a permanent menu item with a coconut base that has been very popular as well.

“We don’t focus solely on recipe-based bowls or smoothies at Frutta Bowls,” she continued. “We encourage the guest to make it what they want to make it — to switch out and to make changes. Customers have the ability to personalize what they’re getting at Frutta Bowls, the same as Saladworks, which is why I think the co-brand works so well together.”

Produce partnerships

What can produce suppliers do to be a more desirable partner to Saladworks?

“The most important thing for us is consistency of quality, and that’s because center of the plate for us is our produce. And that’s true for both Saladworks and Frutta Bowls,” Borstein said. “Ensuring that it’s all fresh all the time and high quality is so important for Saladworks, specifically around lettuce. There are periodically challenges with lettuce as anyone in the produce business knows, so it’s really important.”

What advice does Borstein have for retailers considering Saladworks or a similar concept in-store?

“It depends on their business, but from the retailers we’ve talked to and the interest we’ve seen in the concept, it really depends on the amount of focus that they can give it,” she said.

Especially with grab-and-go prepared salads, retailers need to ask themselves what margin they’re making with their existing salads?

“If they can take making grab-and-go salads off their plate and still make money and offer their guest a better product that’s more convenient, Saladworks makes a lot of sense.”

Markon touts versatility in new ready-to-use foodservice salad mix

Mon, 17 Jul 2023 19:47:00 GMT

Salinas, Calif.-based produce sourcing, logistics and marketing company Markon Cooperative has launched a proprietary salad mix named Ready-Set-Serve Harvest Crisp Blend.

Debuting in mid-July, the product will be available through Markon’s member-distributors throughout the U.S. and Canada, according to a news release.

The blend was developed at the Markon’s Chef Summit, an annual culinary event that brings together member and foodservice customer chefs and reinforces the cooperative’s commitment to innovation and support of the Salinas Valley community, the release said.

A versatile salad mix with color and crunch

Ready-Set-Serve Harvest Crisp Blend consists of kale leaves mixed with shredded broccoli, carrots and radishes. This hearty combination of textures and flavors can be served raw or cooked and works across all day parts, according to the release.

“Our new Harvest Crisp Blend is the perfect balance of color and crunch,” Markon CEO Andy Hamilton said in the release. “We strive to bring innovation to our membership and their customers that helps create new ways to bring Markon to the menu and create produce solutions for the foodservice industry. This unique ingredient makes a great option for a wide variety of recipes ranging from smoothies and burgers to upscale salads.”

Related news: How retail dietitians get shoppers to eat their leafy greens

Pre-cut, washed and ready-to-use, the blend is designed to deliver 100% yield and minimize food waste in kitchens, according to the release. The blend packs are designed to ship in a four 1-pound-pack size for foodservice operators. The blend will be available year-round— grown, harvested and processed by long-term grower-supplier partners, the release said.

The new Harvest Crisp Blend will be featured during International Fresh Produce Association’s The Foodservice Conference in Monterey, Calif., on July 28.

Toronto-area produce distributors seen gains in foodservice sales

Tue, 06 Feb 2024 21:38:02 GMT

Foodservice business in the Toronto area has been making gains over the past couple of years, but it’s not yet back to pre-pandemic levels, produce distributors say.

“Foodservice definitely has picked up since COVID,” said Angelo Alberga, vice president of sales and general manager at Canadian Fruit & Produce Co. Ltd. on the Ontario Food Terminal.

“Restaurants were almost obsolete” during the pandemic, he said.

Some of the smaller, mom and pop owners who shopped on the market closed their locations and have not reopened them.

“The [restaurants] that had the resources to stay open and hold on are back on their feet again,” he said. “But they’re never going to recover what they lost.”

The company’s main items are cantaloupe, watermelon, honeydew, citrus and vegetables such as greens, red and orange peppers, zucchini and specialty chili peppers.

Troy Bacchus, operations manager for Ippolito Produce on the market, said he’s observed the same thing.

“A lot of the small restaurants have closed,” he said. “After the pandemic, they couldn’t sustain themselves.”

Business has been slowly returning in recent months, Bacchus said. Sales of items like greens, carrots, baby carrots and baby beets are picking up among foodservice operators.

At the same time, the number of ethnic restaurants in Toronto is on the rise, he said. Those establishments tend to seek out specialty items like chayote, yuca, edible flowers, okra and eddoes, a tropical root vegetable also known as taros.

Meanwhile, he said, consumers — especially younger ones — seem to be changing their dining habits and visiting restaurants that offer more affordable prices while cutting back on visits to fine dining establishments.

Bacchus has a positive outlook for the future.

“I think [foodservice business] will slowly get back to where it was, and whoever is left in the business is going to see some good pickups,” he said.

Michael Fallico, vice president at F.G. Lister & Co. Ltd. in Toronto, said it’s difficult to measure foodservice movement.

“Foodservice is moving, but it’s hard to say to what extent it’s bounced back from the pandemic,” he said. “There are periods where it’s very busy, and it feels like it’s back to pre-pandemic levels, and other times when it’s a little slower.”

The holiday period was busy, he said, but foodservice sales started to drop off after the first of the year, which is not unusual.

Packaged salads, broccoli crowns, celery and citrus are some of the company’s most popular offerings for foodservice operators.

Bacchus said he’s noticed that some fast-food restaurants have installed kiosks where customers can place their food orders. It’s not an idea he supports because kiosks take jobs away from younger workers and “disconnects us more from interacting with people,” he said. “There’s a time and place for technology, but I think we’re taking it a bit too far.”

Still, he said, businesses need to change with the times.

“The companies that don’t adapt to what’s happening now will be left in the dark,” Bacchus said.

Caruso Foods unveils strategy for fresh food industry

Fri, 02 Feb 2024 15:53:16 GMT

Caruso USA has launched Caruso Foods — a dedicated subsidiary focused on producing fresh, customized foods tailored for grocery retailers, convenience stores and industrial food co-packing solutions — in a move the company says aims to address the evolving demands of the food industry.

Company officials recently spoke with The Packer about the endeavor.

Caruso Foods, assuming key operations from the discontinued partnership of York Street Fresh Foods from Lorenzo Food Group and Caruso USA, seeks to redefine the landscape with a strong emphasis on quality, innovation and the experience derived from its parent company’s four-decade legacy in assembling fresh, perishable products.

“As a fourth-generation enterprise working with fresh products, Caruso Foods stands poised to elevate the industry with our commitment to delivering high-quality prepared foods,” Jeff Burt, president and chief operating officer of Caruso USA, told The Packer.

“Our strategic investment in new technologies reflects our dedication to innovation and enables us to expand operations seamlessly, reaching large retailers in new markets,” Burt added. “With a legacy built on providing in-store solutions and impeccable timing, Caruso Foods is not just adapting to change but leading the charge in reshaping the landscape of the fresh food industry.”

Related: Caruso USA launches Caruso Foods

CEO Jim Caruso highlighted the challenges faced by retailers with high turnover, expressing that Caruso Foods is equipped to produce large-scale, made-to-order prepared foods, helping grocers and businesses maintain profitability.

“We stand ready to support our retailing partners by leveraging our experienced workforce, aiding them in overcoming labor challenges,” Burt said. “Additionally, our proactive approach includes substantial investments in state-of-the-art equipment for food preparation, coupled with a robust logistics system covering the entire United States.”

Caruso USA, known for distributing fresh produce and prepared food items nationwide, not only provides logistics services throughout the country but also boasts a fleet of over 150 refrigerated trucks and nine depots in the Midwest and Southeast.

“By offering direct delivery and comprehensive solutions, Caruso Foods aims to alleviate labor issues for retailers, ensuring a seamless and reliable supply chain for the ever-evolving demands of the industry,” Burt said.

Specializing in direct store delivery services, the company offers value-added solutions like replenishment and merchandising support to retailers.

The family of businesses under Caruso is already serving over 900 wholesale and retail locations across the U.S., with plans to expand operations to reach large retailers in new markets.

Wegmans trades plastic for plant-based fiber

Mon, 01 Apr 2024 19:48:52 GMT

Wegmans customers have spoken on plastics. They want the grocer to reduce the amount of plastic packaging used throughout its stores, and specifically, within its prepared foods department, says the Rochester, N.Y.-based company.

“We’ve been on a journey to reduce plastic packaging since 2019. It’s a priority for our company, and for our customers,” Jason Wadsworth, Wegmans packaging, energy and sustainability category merchant, said in a post on the grocer’s website. “The part that can be hard to understand is why it takes a journey. On the face of it, switching from one material to another seems like a fairly easy task, but the truth is, packaging is as complex as the food it’s protecting.”

A main reason plastic packaging is so prevalent in the food industry is because it protects the product from start to finish, said Wadsworth, adding that the more complex the food, the harder it is to find a sustainable solution.

“When looking for a fiber-based option for our poke bowls and power meals [in the prepared foods department], we faced a number of challenges. The biggest one being the oils, sauces and moisture,” said Ed Riederer, Wegmans sustainability procurement area manager for packaging. “Finding anything made of fiber that can contain those liquids was a challenge. On top of that, the packaging also had to stand up to production, storage in the coolers, and cold and/or hot merchandising.”

Durability and a satisfying eating experience are also top of mind when it comes to packaging solutions.

“You also have to look at how it travels and how it will hold up in a customer’s fridge,” said Joe Pucci, restaurant foods group manager. “Then there are the labels — making sure they stick to the package, hold up, and then also peel off when necessary. And most importantly, of course, is maintaining the integrity of the product so we’re not changing the eating experience for our customers.”

To solve for these challenges, Wegmans says its restaurant foods and sustainability teams partnered to find a solution that satisfied their combined wants and needs. For both groups, protecting the product and preserving its quality and integrity for customers to enjoy was the No. 1 focus.

“We had been exploring fiber-based packaging options for these products for some time, but nothing on the market could solve for the use case we had,” Wadsworth said. “It wasn’t until recently that new innovation in fiber packaging made it possible for us to move away from plastic for these products.”

When it comes to sustainable packaging, Wegmans says its focus is on reducing plastic usage and opting for packaging crafted from renewable or recycled materials. In the case of the poke bowls and the power meals, there was the opportunity to trade plastic for renewable plant-based fiber.

However, switching to a fiber container won’t always be an option based on the needs of certain products, the company says.

If plastic packaging can’t be avoided, there’s still an opportunity to improve its sustainability, whether it’s reducing the gauge of plastic being used, increasing the amount of post-consumer content, or a combination of the two.

“When it comes to improving sustainability, it’s all about the journey,” Wadsworth said. “There’s no one easy answer or approach for doing what’s best for the environment, and in many cases, it’s taking small steps to get closer to the ideal, as the science and technology continue to evolve. We continue to make progress, celebrating our wins, while also tackling the next project.”

Related: Inside Wegmans’ world-class Astor Place market

What’s next for retail foodservice: Retailers dish up insights in free webinar

Tue, 02 Apr 2024 18:03:55 GMT

Retail foodservice is hot. As the deli and prepared foods department consistently adds share within perishables, it is also the only fresh department predicted to outperform all fresh food and beverage departments in 2024 in terms of unit growth and dollar sales, according to the consumer behavior experts at Circana.

But with opportunity comes challenges. In the increasingly competitive landscape of retail foodservice, grocers must also overcome challenges from labor and food safety to waste reduction and rising food costs to staying ahead of what today’s ever-changing consumer wants most.

The Packer’s “Impact Retail Foodservice 2024" webinar brought together industry experts Mark Kowalkowski, corporate executive chef for Oliver’s Market; Vanessa Nieto, director of foodservice for Raley’s; and Kevin Brooks, chief revenue officer at Procurant to discuss the state of retail foodservice and what’s on the horizon in the year ahead.

Moderated by Jennifer Strailey, editorial director of The Packer, the webinar was filmed Feb. 27 at the Culinary Institute of America in Napa, Calif.

The webinar will be available Tuesday, April 2, at 1 p.m. Central Standard Time. Register for the free event today.

Meet the Impact panelists

Kevin Brooks, chief revenue officer, Procurant

Kevin Brooks is an experienced enterprise software sales and marketing innovator. Prior to joining Procurant he developed and led global ISV partner success at ServiceNow following that company’s acquisition of DxContinuum, where he was vice president of sales and marketing.

Prior to DxContinuum he held executive leadership roles at Ariba and ADP, and he served as chief marketing officer at Ivalua, Inc., and iTradeNetwork, Inc. Brooks is also known for co-founding the procurement industry media site, Spend Matters, and as the board chair of Vanguard Music and Performing Arts in Santa Clara, Calif.

Mark Kowalkowski, corporate executive chef, Oliver’s Market

Chef Mark Kowalkowski joined Oliver’s Market in 2009 as corporate executive chef, bringing the focus and quality of the Oliver’s prepared food program to a new level. His extensive background includes degrees from Purdue and the Culinary Institute of America and work in top restaurants in Hawaii, Chicago and Sonoma County.

During his tenure at Oliver’s, Kowalkowski has led the expansion of the grocer’s prepared food offerings, including development of Oliver’s Fit Friendly Foods line of soups, sandwiches, salads and entrees and development of the menu for the Oliver’s Tavern in Windsor, Calif. He leads the commitment of the Oliver’s Culinary team to consistently deliver restaurant-level quality to customers.

The work of Kowalkowski and the Oliver’s culinary team has been recognized by readers of the Press Democrat, naming Oliver’s Best Deli in 2017, 2018, 2019, 2021 and 2022 and Best Sandwich in 2021 and 2022. Oliver’s cuisine has also earned numerous medals in the Sonoma County Harvest Fair Professional Food Competition.

Vanessa Nieto, director of foodservice, Raley’s

Vanessa Nieto has held multiple roles during her nearly 17-year career with the California-based Raley’s, starting as a foodservice clerk and progressing into leadership roles. She currently serve as director of foodservice for the company.

The Raley’s Family of stores has grown to operate 121 stores in Northern California and Nevada. This operating company is part of a larger enterprise, The Raley’s Cos., formed in 2021 with the acquisition of Bashas’ Family of Stores.

IFPA honors standout exhibitors at the 2023 Foodservice Conference

Fri, 11 Aug 2023 14:03:10 GMT

International Fresh Produce Association celebrated four standout winners at its Foodservice Conference Expo on July 28.

“The energy on the floor this year was unmatched,” IFPA Director of Trade Shows Kyle McMillan said in a news release. “Much of that was influenced by the passion, creativity and excitement brought by our many exhibitors. We are so happy to be able to celebrate a few of these exhibitors who stood out to our judges. Congratulations to our winners and to all our exhibitors who made the judging such a difficult job.”

The annual contest highlights Best of Show winners (first and second place) as well as Best Product Promo winner. Foodservice award-winning chefs also chose the winner of the new Chef’s Choice Award. Booths are judged on staff performance (engagement, professionalism and communication), booth attraction, and products and messaging delivery, the release said.

“Our exhibitors are a critical part of growing produce consumption through foodservice,” McMillan said. “As always, we’re floored by the creativity, the passion and the fun our exhibitors have sharing their products each year in Monterey.”

This year the exhibitors were encouraged to get creative and showcase innovative ways to incorporate produce into their menus. The Chef’s Choice Award was judged by the winning chefs of the Excellence in Foodservice Award. The chefs loved exploring the floor, walking away with a list of new menu ideas, and were able to provide real menu-developer feedback to the exhibitors, according to the release.

Best of Show (first place): Rijk Zwaan

“We had a wonderful experience at the Foodservice Conference this year. There was a buzz in the air, and you could feel the energy walking through the show floor. Encouraging exhibitors to have tastings in their booth lifted the bar and everyone came out to play,” Alyssa Wilson, Rijk Zwaan’s marketing communication specialist, said in the release. “It felt amazing to win Best in Show! We wanted to create a colorful space to show the many possibilities of cauliflower. We received great feedback on our white Romanesco and green and purple varieties. We are excited to see what comes of all the interest!”

Best of Show (second place): Sun Orchard

“The opportunity to exhibit in the Foodservice Conference, meet with customers, connect with old friends or make new ones in Monterey is always amazing! To me it’s a vital part of who we are as ‘foodservice people,’ we want to create an experience, a memory, an opportunity for people to connect with each other and build relationships,” Sun Orchard Chief Commercial Officer Jeff DeBoer said in the release. “It always feels good to win, no doubt. We have a great team that wanted to create a fun environment where they could connect with customers. I am very proud of them and happy they were recognized.”

Best Product Promo: Califresh — Fresh Green Chickpea Hummus

“This show was, as always, a success in that we love to see the positive reactions to the flavor profile and unique texture using Fresh Green Chickpeas gives to our hummus,” TJ Risco, Califresh vice president of sales and marketing, said in the release. “What we didn’t expect was to hear our name announced as the 2023 Best Product Promo award winners! This was a great way to wrap up this year’s conference, and it gave us great joy to be recognized! We invite all to visit our booth next year, where ‘Good Taste Always Matters!’”

Chef’s Choice: Ocean Mist Farms — Baby artichoke risotto

“The IFPA Foodservice Conference is one of our favorite events each year. It’s our industry’s only conference that focuses on and connects the foodservice channel with the fresh produce business. The conference attracts the very best foodservice distributors and operators in the industry. And the relaxed, yet professional atmosphere of the conference gives us plenty of time for quality engagement with our customers and potential customers,” Joe Angelo, Ocean Mist Farms director of sales, said in the release. “When it comes to fresh artichokes, we know that many consumers will taste artichokes for the first time in restaurants, so we see our foodservice customers as a vital partner in expanding awareness of — and appreciation for — fresh artichokes.”

The next IFPA Foodservice Conference is scheduled for July 25-26, 2024, in Monterey, Calif., according to the release.

Exploring fresh, not fried (yet) potatoes for foodservice

Wed, 25 Oct 2023 12:42:58 GMT

IDAHO FALLS, Idaho — For many of the foodservice buyers on a recent harvest tour hosted by the Idaho Potato Commission, there was one aspect of Idaho russet potatoes that they kept returning to as they explored the dusty fields of potatoes and gazed at John Deere tractors and harvesters under the great blue open skies.

It was all about the emergence of the norkotah variety of russet, when for decades the favorite has always been burbank russets.

“I’m taking away how we can use norkotah now and don’t have to wait for the burbank variety,” said Eric Meisel, produce culinary specialist for the greater Ohio region for Gordon Food Service.

“I’m learning that my traditional customers used to using burbank can have that option,” he added.

He was happy to see specifically how the potato goes from field to storage or customer.

These produce buyers ducked around hand trucks in the warehouses where potatoes rolled by on conveyor belts, being washed, graded, sorted and packed.

Growers indicated that volume of the potato crop was up this year, and they’re holding out hope that prices don’t drop too much. They’re adjusting their mix based on what customers want, what tastes the best and has the best texture and what is easier to grow and ship.

“Right now, we’re doing norkotahs. We’re moving toward more of those like other growers,” said Sven Sutton who, with his father, Kent Sutton, helps run Rexburg-based Bench Mark Potato, a cooperative of five potato growers. “Norkotahs are less stress on growers; we can get them in soon after the last snow; they mature a little faster.”

About 85% of Bench Mark’s customers are foodservice and 15% are retail. They harvest about 4 million pounds of potatoes a day, a harvest expected to end by mid-October.

Kent Sutton said they’re one of the smaller operations.

At Rigby Produce in Rigby, about 80% of the russet crop is norkotah, said Bryan Mickelsen, whose father started the company with his brother in the mid-1970s.

“We’ve drifted toward norkotahs over the years,” Mickelsen said. “It really is performing the same or better than burbanks.”

For foodservice, the growers go for size. The smaller potatoes are for retail, he said. They’re trying out some new traceability coding lately called RFID on all the trucks.

Of the 40% of Idaho potatoes that go to the fresh market, about half of that goes to foodservice, according to the Idaho Potato Commission. That includes schools, hospitals, military and correctional facilities.

“We mainly run norkotahs until May 1, as they don’t store as long, and then burbanks. We’ve always run more norkotahs than burbank,” said Eric Wahlen, who handles operations for Pleasant Valley Potato in Aberdeen, Idaho. “Our focus in this shed is foodservice.”

Kevin Naze, who is in charge of sourcing produce for Chef’s Warehouse, also enjoyed seeing the process of potato harvesting and sorting.

“I’ve been in produce 30 years, and until now, I always thought potatoes came from a box,” he joked.

In all seriousness, Naze, as well as the others, explored the storage sheds, fields and warehouses, asking questions, taking notes and absorbing the information. They said they will use it to better serve their foodservice customers.

School nutrition group calls for increased federal support

Tue, 09 Jan 2024 17:59:58 GMT

A new School Nutrition Association survey report says economic, procurement and regulatory issues are obstacles facing school meal administrators as pandemic-era assistance comes to an end.

With additional regulations for school meal programs being finalized by the USDA, SNA’s “2024 Position Paper” urges Congress to increase funding, preserve successful current nutrition standards and provide every student equal access to healthy school meals, according to a news release.

“Research shows students eat their healthiest meals at school, and school nutrition programs need Congress’ support to sustain that achievement,” School Nutrition Association President Chris Derico said in the release. “Inadequate funds and overly restrictive rules will soon cripple school meal programs.”

Federal reimbursements must account for the “uniquely high cost” of operating K-12 programs, Derico said. School meal planners must procure more expensive low-sodium and whole grain foods to meet strict nutrition standards, according to the release.

“Meanwhile, we believe all students deserve equal access to nutritious meals at school, and in schools that must charge for meals, we see inequities for children as well as unpaid meal debt increasing financial losses,” Derico said.

SNA’s “2024 School Nutrition Trends Report” details survey responses from 1,343 school meal program directors across the country, according to the release.

Virtually all respondents (99.3%) reported challenges with increasing costs, and 83.9% indicated costs are a significant challenge, the release said. Just 17% of respondents indicated the current reimbursement rate is sufficient to cover the cost of producing a lunch.

When asked about the financial sustainability of their programs in just three years, 91.6% of directors flagged concerns.

Insufficient reimbursements also limit schools’ capacity to offer competitive wages in a tight labor market and sufficiently staff kitchens to increase scratch cooking, according to the release. Staff shortages were the second most prevalent challenge, reported by 90.5% of respondents.

The survey also revealed persistent procurement problems in the K-12 market. These findings are particularly worrying given proposed federal nutrition standards , the release said, adding that USDA is scheduled to release final, more restrictive long-term rules for school meals in April 2024.

With a lack of any nutrition mandates for dining or retail foods, limited demand for low-sodium and whole grain products in the retail market leaves many manufacturers and distributors hesitant to prepare and stock specialty items for K-12 customers, SNA said in the release.

Although the severity of disruptions has eased slightly since SNA’s 2023 survey, large majorities of respondents continued to cite a variety of procurement issues, including menu item shortages (87.2%) and menu items discontinued (80%).

Respondents reported a variety of menu improvements, such as adding choices (64.6%), increasing locally grown foods (55.6%) and conducting student taste tests (66.0%) to boost student acceptance of healthy options.

In March, school nutrition professionals from across the country will meet with members of Congress to discuss SNA’s “2024 Position Paper” as part of the 52nd annual Legislative Action Conference , the release said.

Mush Foods launches restaurant-ready mushroom root blends

Fri, 12 Jan 2024 18:57:02 GMT

Mush Foods says its new 50Cut line of chef-crafted mushroom root blends help improve nutrition and sustainability in ground beef, poultry and fish dishes. This U.S. launch follows last year’s introduction for restaurants in Israel.

“We’re grateful for the enthusiastic and early recognition we’ve received and are thrilled to launch a line of outstanding mushroom root blends we think chefs will love,” AJ Schaller, culinary director for Mush Foods, said in the release. “The Mush Foods team has unearthed an epicurean treasure, poised to solve some of our most pressing environmental challenges in a stunningly simple and seamless way. We’ve crafted a product that can help reduce meat consumption while enhancing flavor, juiciness and yields.”

Mush Foods raised $6.2 million in seed funding in 2023 and was named a Grow-NY Food and Agricultural Business Competition winner, demonstrating readiness to help transform the U.S. foodservice and restaurant industry by helping reduce meat consumption, according to the release. The company says chefs swapping the 50Cut mushroom root blends into recipes, in place of some of the meat, can seamlessly enhance flavor and nutritional value, while improving cost and reducing the environmental impact in every dish.

“To be a category leader in this space, a company must provide great flavor, price parity and nutritional value,” Yael Alroy, partner at Viola Ventures, said in the release. “Mush Foods stands out in its ability to meet all three.”

Mush Foods says it enters the market at a pivotal moment as nearly 1 in 4 consumers say they are attempting to cut back on meat. The ground meat category is estimated at $600 billion, a $94 billion industry in the U.S. alone, while plant-based meat alternatives represent just 1.5% of the category, according to the release. Mush Foods says it is offering the market a flavor-first ingredient that gives chefs the culinary flexibility to meet evolving consumer needs.

“The support of visionary investors propelled our entry to market, enabling us to empower restaurants and foodservices purveyors to address urgent supply and environmental needs with groundbreaking and great tasting menu options,” Mush Foods CEO Shalom Daniel said in the release.

IFPA meetings connect school foodservice buyers with produce suppliers

Thu, 29 Feb 2024 16:05:39 GMT

The International Fresh Produce Association coordinated a series of “speed dating” meetings in late February to connect produce companies with school foodservice officials from several U.S. school districts.

With 11 school districts participating, and just as many produce companies, IFPA helped to facilitate more than 120 meetings as part of the two-day event, according to a news release. The program, also referred to as a School Foodservice Partner X-Change, connects buyers and sellers for 15-minute meetings, all coordinated virtually over Zoom, the release said.

School administrators get to ask questions and share information about a range of topics including menu planning, procurement, packaging needs, and their interest in nutrition education and other materials that provide greater insight into where and how certain produce is grown, according to the release. Produce suppliers share their knowledge of the industry, while also highlighting their company’s capabilities and products, including bulk produce, fresh-cut items, ordering processes and more.

“This program brings together audiences that often do not speak with each other, bridging the gap to better understand school foodservice needs and interests,” Andrew Marshall, IFPA’s staff liaison for wholesaler-distributor members and lead staffer on engagement opportunities with the K-12 school nutrition community, said in the release. “Increasing the variety of fresh produce that students are exposed to at school is a shared priority, and this ‘speed dating’ program is helping to jump-start these types of conversations, new ideas and new partnerships.”

In addition to traditional grower-shippers and fresh-cut processors, this year’s program included companies that provide schools with small-scale kitchen equipment for peeling and processing fruits and vegetables in-house, as well as a company that’s working with schools to provide vertical hydroponic growing towers with an accompanying nutrition education curriculum, the release said.

“As a company that services a range of foodservice customers, we value these meetings as an opportunity for interaction with school menu planners, many of whom are looking for new, on-trend slaws and veggie blends that mimic what their students see at local quick-serve and other restaurant formats,” Crystal Chavez, marketing manager for Gold Coast Packing, said in the release. “Sharing about our produce, where it’s grown, the importance of packaging technology to achieve maximum freshness, and then learning about how the schools plan their menus and prepare meals, we know we can be a solution for them.”

To build upon this mid-year virtual program, IFPA is once again planning to coordinate a K-12 School Forum programming track at the Foodservice Conference , July 25-26 in Monterey, Calif., the release said. This summer program is focused on supporting school menu planners to source, serve and promote fresh fruits and vegetables to children at school. School foodservice leaders from across the country will participate in IFPA’s conference sessions, explore new products at the expo, tour nearby growing fields, and connect with existing and new suppliers, according to the release.

For additional information about the K-12 School Foodservice Partner X-Change and other programs and resources for school foodservice operators, contact Andrew Marshall, wholesaler-distributor relations and external partnerships, at 202-303-3407.

Fresh mushroom trends afoot

Wed, 31 Jan 2024 18:30:39 GMT

What are the latest mushroom trends at retail and foodservice? To find out, Produce Market Guide asked Baldor Specialty Foods, Bronx, N.Y.

“Chefs are eager to incorporate both cultivated and wild mushrooms into their winter menus,” says Kenneth Bower, director of merchandising at Baldor Specialty Foods. “Their versatility allows them to be used in almost any cuisine type.”

It’s also a magnificent time for mushrooms in grocery.

“Retail is also seeing an uptick [in mushroom sales], as consumers are more willing to try new varieties at home and are drawn to the health benefits and ease of preparation,” Bower says. “Gourmet blends and value-added sliced are capturing the consumer’s interest.

“While the steady performers like ports, shiitake, oysters and white buttons maintain a strong market presence, we are seeing varieties like maitake, royal trumpets, beech and lion’s mane gain in popularity,” Bower added.

And when it comes to wild, Bower sees options like chanterelles, morels, porcini and black trumpets continuing to be popular, especially during peak season.