Seen and heard at IFPA Foodservice Conference

MONTEREY, CALIF. — International Fresh Produce Association welcomed produce suppliers, foodservice innovators, chefs, K-12 professionals, menu planners and more to Foodservice Conference on July 27-28. The record-breaking crowd took over Monterey with approximately 2,200 registered attendees and wrapped on Friday afternoon with a bustling expo.  

“It was only a few short years ago when much of the foodservice segment was shuttered overnight,” said IFPA CEO Cathy Burns. “Not only has the segment come roaring back, but we are back with high energy and clear intentions to transform the way people eat and experience food and fresh produce. As this conference grows, it becomes more diverse, inviting more members from across the eating experience. From restaurants to hotels, to health care and higher education, the foodservice segment was strongly represented this week in Monterey, which means that our consumers were represented here as well.”

The buzzing expo featured almost 200 exhibitors, including almost 30 first-time exhibitors, 25 Fresh Idea Showcases and more than 30 exhibitors specifically offering at least one kid-friendly product, according to IFPA. 

The IFPA Foodservice Conference is also an opportunity to spot the latest trends and discuss the industry’s challenges and opportunities.

Trends will come and go, but french fries will likely always have a strong fan base in foodservice. At the Sun-Glo booth, talk centered on this side dish favorite.

“Top trends in foodservice always include french fries,” said Jill Cox. “Everybody loves french fries.

“For the last couple of years, the challenge has been to have actual product to sell because we were short on yields, which is always a challenge when you're trying to cover all of your customers and your contracts,” she continued.

Potato sourcing is also a challenge for EarthFresh.

“The world is changing. We’ll have a good growing year one year and then we’ll have a tougher year the next, so we're always trying to stay ahead of the curve and make sure that we have product for customers,” said Dan Martin of EarthFresh.

Specialty potatoes is one trend on Martin’s radar.

“The top trends that we're seeing in the potato business are obviously moving to yellow potatoes,” Martin said. “A lot of foodservice has gone to the yellow potatoes, which have great flavor and are great tasting. Russets are still the dominant driver, but the yellows have been a big win for us as well as specialty potatoes like our fingerlings.

“The opportunities that we currently see in the foodservice side are smaller packs and specialty potatoes in mixed colors and 10-pound and 20-pound fingerlings, where it's just a little bit easier for the chef to use and they don't have to buy 50 pounds at a time,” Martin added. “That's where I see us having opportunities to move the industry forward.”

Snacking is still going strong, says the team at Great Lakes Greenhouses.

“Top trends and opportunities are really focused on snackability,” said Great Lakes Greenhouses Vice President of Sales Jeff Richardson. “That's the biggest push we're getting right now with our partners asking us to just add more into the snacking category. Convenient and quick are a top focus for us.”

When it comes to challenges, Richardson says rising costs are creating a “unique time in the marketplace.”

“The biggest challenge right now is costs. Costs have been going up substantially on all commodities — whether it be a film, your pallets — everything that physically touches the product is impacted by price. So, it's a really unique time in the marketplace.”

IFPA Foodservice Conference is also an opportunity for the industry to come together and meet face to face.

“Connecting with our partners at the IFPA Foodservice Conference is so valuable for our team. We love to share our passion for the kind of fresh flavor that makes a difference for a brand,”
Mastronardi Vice President of Sales Peppe Bonfiglio told The Packer prior to the expo.

“The expo is truly the star of the Foodservice Conference with so many hand-on, flavor-forward, produce-focused products to showcase,” IFPA said in a news release.

At the conclusion of the expo, IFPA presented its annual Expo Awards. This year’ winners included:

• Best of Show Winner — Rijk Zwaan.
• Best of Show Runner Up — Sun Orchard.
• Best Product Promo Winner — Califresh of California, Green Chickpea Hummus.
• Chef’s Choice Winner — Ocean Mist, Risotto of Baby Artichokes.

“Congratulations to our Expo award winners who continue to bring creativity and innovation to the foodservice community,” Burns said. “As diners and consumers grow their palates, the fresh produce industry is there to offer new flavors and tastes, driving to our rightful place of half the plate. It is always an honor to celebrate this powerful segment of our member community each year.”