Top foodservice trends for Fall 2021, Spring 2022
United Fresh Produce Association has released its fall 2021 Fresh Insights for Foodservice report.
“The report highlights In Season fall trends, including menu applications for dates and garlic, while also showcasing how nachos, a mainstay on many menus, can be leveraged as a vehicle for a variety of fresh produce,” according to a news release.
The report showcases garlic and dates as two foodservice trends in different stages of the menu adoption cycle, ubiquity and adoption respectively.
Dates show a 21% increase in 4-year growth on midscale restaurant menus and a 24% decline in growth on fast-casual restaurant menus.
The report takes a deep dive into nachos. “Today’s operators are swapping in just about any ingredient you can imagine, focusing on premium proteins, upscale cheese blends, a wider range of peppers, and a plethora of colorful toppers (think a trio of chopped bell peppers, fresh herbs, and roasted corn),” according to the report.
Nachos show a 30% decline in 4-year growth on fine dining restaurant menus, a 5% increase in 4-year growth at quick service and a 2% increase at midscale restaurants.
Some of the top menued produce are jalapenos, tomatoes and onion. While some of the top growing produce items are poblano, avocado and green peppers.
The foodservice report highlights fruits and vegetables that, “will impact foodservice this spring,” according to a release. “The report details how leeks can be cross-utilized on menus and across dayparts, as well as how kumquats can add a pop of color, and a citrusy tang, to everything from seafood dishes to cocktails.”
On the report kumquat’s show a 608% increase in 4-year growth on midscale dining menus. Growth for kumquat by region is also on the rise with a 46% increase in the Midwest and a 31% increase in the South.
Sweet potato, apple and basil are highlighted as top chain trends for the fall of 2021. While green beans increased 43% on kids ‘menus in the past 4 years, “Parents want to see healthier side options on the menu, and many operators are looking for new ways to deliver on that need,” according to the report.
Surprisingly, sauteed spinach made the list of top-growing produce items in K-12 menus over the past year, increasing by 1,305%. Cara Cara oranges were in a close second, increasing 1,204%. “K-12 has had to pivot almost constantly throughout the pandemic, from turning shared areas such as gyms into makeshift feeding areas to figuring out how to deliver meals to kids zooming into remote learning,” according to the report.
Registration for a Dec. 7 web seminar about the report is available at the United Fresh website.
