Even though lemons and onions have close to full foodservice penetration in all regional U.S. markets, data shows they’re the way to go for the rest of winter and into spring.
People want the benefits of vitamin C and comfort of something familiar — although 41% of consumers are interested in trying regional varieties, like sweet Vidalia onions from Georgia, according to United Fresh Produce Association’s Fresh Insights for Foodservice Winter 2021 report, compiled by Datassential.
For the latest winter trends, “we highlight immune-boosting lemons and versatile onions, as well as globally-inspired dumplings that can serve as a vehicle for fresh produce,” Andrew Marshall, association director of foodservice and foundation partnerships, wrote in his Letter from the Editor in the report.
This ultimate winter comfort-food dish has a version in almost every part of the world: dumplings.
Depending on which country is serving as inspiration, they’re called soup dumplings (also known as xiao long bao), gyozas, samosas and pierogi.
Especially loved in the Northeast, dumplings carry and deliver fresh produce well. Brussels sprouts have seen 245% growth in their use inside dumplings in the past four years, followed by kale at 97%, olives at 97%, fennel at 83%, cauliflower at 78% and avocado at 74%, according to the report.
Data and trends for summer include “blackberries, bell peppers and center-of-plate produce, such as carrot hot dogs, jackfruit tacos, and cauliflower steak,” Marshall wrote in his letter.
In the past four years, blackberries have appeared on menus 46% more often at fast-casual restaurants, 32% more at quick-service restaurants and 26% more at casual eateries.
Entrée vegetables — such as pulled spaghetti squash tacos, jackfruit “crab” cakes and cauliflower wings — are gaining mass appeal too.
For example, cauliflower steak has grown 233% on menus over the past four years, according to Datassential MenuTrends.
Top trending produce for chains are avocados, carrots and pomegranates.
