Foodservice
The foodservice and food retailing industries have supplied more than $2.1 trillion worth of food each year since 2021, reaching $2.6 trillion in 2023, according to a USDA report.
The collaboration aims to help Pro-Act members with digital tools and marketing opportunities, designed specifically to bolster their competitiveness.
The fast-casual chain says the initiative will promote the fruit’s rich nutritional profile that includes monounsaturated fats to support heart health, nearly 20 essential vitamins and minerals, ample dietary fiber and disease-fighting antioxidants.
The United Fresh Produce Association and Datassential are featuring foodservice trends during a web seminar to accompany the association’s quarterly foodservice report.
Purdue University professors will have a discussion on disruptions in supply chains caused by the COVID-19 pandemic, and implications for consumers.
The United Fresh Start Foundation’s annual School Foodservice Forum will be during the United Fresh LIVE! virtual event.
U.S. retail grocery prices increased 0.8% in May and are running nearly 5% above a year ago, according to the U.S. Department of Agriculture.
The U.S. Department of Agriculture has awarded $512 million for fresh produce purchases through renewed contracts to companies packing and distributing in the Farmers to Families Food Box Program.
With more than 2,000 attendees from nearly 40 countries registered days before the show, expectations are high for the July 20-24 Produce Marketing Association’s Foodservice: Delivered virtual event.
Companies have their own definition of what “local produce” means, but the consensus is the closer the better.
(CORRECTED) Naturipe Farms, Salinas, Calif., has value-added blueberry foodservice packs that promise contact-free production in the kitchen, longer shelf life and other benefits.
School foodservice has been re-imagined after the COVID-19 crisis sent kids home for distance learning.
Los Angeles-based Progressive Produce is expanding its year-round Hollywood Fries program.
Lipman Family Farms, Immokalee, Fla., is highlighting its Clipped & Clean Green Beans and expanded fresh-cut line at the Produce Marketing Association’s Foodservice: Delivered.
Eagle Eye Produce, Idaho Falls, is shipping new crop yellow and red onions, with white onions to follow soon.
Consumer prices for food sold at grocery stores declined 1% from June to July but still are running 4.6% higher than a year ago.
Choco, a global company focused on building a more sustainable food industry by simplifying how restaurants order from suppliers, released Broadcast today.
Salinas, Calif.-based Markon Cooperative Inc. gathered 26 chefs from its foodservice members and operators to focus on plant-based recipes at its fifth annual Chef Summit.
Interest from foodservice operators is growing for fresh-cut slices of the genetically engineered nonbrowning Arctic apple.
Sysco Corp. has awarded Taylor Farms, Salinas, Calif., with its top supplier award for fresh produce.
The U.S. Department of Agriculture is proposing changes to school meal programs that could limit the variety of vegetables served at lunch and cut fruit servings at some breakfasts.
Markon Cooperative, Salinas, Calif., is refreshing its Ready-Set-Serve foodservice line with a new logo and packaging.
Taylor Sokol has been named to the newly created position of director of foodservice for Apeel Sciences, Goleta, Calif.
Wholesalers and foodservice distributors are selling to consumers as they scramble to replace millions in lost sales to restaurants because of COVID-19 restrictions in place since mid-March.
With plummeting foodservice sales across the country, Pro*Act’s distributors and their restaurant customers are delivering boxes containing a week’s worth of produce directly to consumers.
Houston-based Brothers Produce is providing needed distribution assistance to Houston Food Bank and its partners.
The Packer’s Tom Karst visited April 1 with Paul Manfre, general manager of Top Katz LLC, Bronx, N.Y.
The road to the new normal as the COVID-19 crisis continues is a rocky one for many in the fresh produce industry.
With schools closed, district foodservice professionals across the country are working with numerous collaborators to ensure students have access to healthy meals.
Produce companies and organizations continue to think of innovative ways of helping consumers and customers during the pandemic, from celebrating Cinco de Mayo to new ways of keeping employees safe.