A new report says some foodservice operators are focusing on healthy items to appeal to consumers.
The United Fresh Produce Association’s summer edition of the Fresh Insights for Foodservice examines adjustments after COVID-19 restrictions began in March.
The 22-page quarterly report also highlights on-trend foodservice applications for fresh produce in restaurants, at retail, in meal kits and more, according to a news release.
In the “View From Above” section, the report reviews consumer preferences for immunity-boosting foods and the benefits consumers are seeking from menus.
“Over 70% of consumers say that certain vitamins and minerals can help boost immunity, that a healthy lifestyle reduces their stress and anxiety, and that a healthy diet can help with recovery from an illness like COVID-19,” the Fresh Insights for Foodservice report said.
Produce plays a role in immunity-boosting foods, with citrus, dark leafy greens, broccoli, garlic, avocados and other items rated high by consumers, according to the report.
“Now is the time to market the health benefits of produce options, including calling out vitamins, antioxidants, probiotics, and zinc content,” the report said.
The report highlights trending summer produce, such as green beans, nectarines and seasonally inspired produce pairings for seafood entrees.
The “On the Horizon” section of the publication covers specialty citrus, the versatility of cabbage and ways fresh produce is being used to add new flavors and visual appeal to oatmeal.
The “Kids’ Table” section continues the focus on breakfast and also looks at strawberries.
In the “Chain Report” section, the report spotlights innovative produce-centric dishes from top restaurants chains, and includes special focus on mushrooms, cherries and tomatoes.
“This summer has been encouraging to see the hard-working foodservice sector develop new and creative ways of continuing to feed their customers,” Sarah Grady, manager of the U.S. strategic supply chain for McDonald’s Corp. and chairwoman of the United Fresh retail-foodservice board. “It’s equally exciting that part of their focus is to bring in new and on-trend fresh fruit and vegetable options which not only introduce customers to new concepts, but also takes advantage of the innovations coming from fresh produce growers and providers.”
A web seminar about the report is set for 3 pm Eastern on Aug. 19, and will be hosted on the United Fresh LIVE! 365 platform. Register for free at www.unitedfresh.org.
The Fresh Insights for Foodservice report can be downloaded for free by United Fresh members on its website.
The report is sponsored by Produce Alliance.
The Packer’s United Fresh Coverage
