Value-Added

The 2026 Salad Curiosity Census: Mapping the Next Wave of Produce Retail

Tue, 12 May 2026 18:36:41 GMT

Editor’s Note: This story is part of an ongoing column , The 30 Different Plants Per Week Challenge, Retail Edition.

As consumers increasingly view the salad bowl as a vehicle for functional nutrition and culinary exploration, the retail landscape is shifting to meet them.

New research from Taylor Farms provides a roadmap for this advancement. A 2026 Salad Curiosity Census used search data analysis to quantify consumer appetite for emerging trends across U.S. By mapping state-by-state interest in five distinct flavor and functional profiles, the study offers a granular look at how regional preferences are dictating the next generation of salad kits and produce merchandising.

The census identified Hawaii as the most adventurous state in the nation, with a curiosity score of 27.48, well ahead of Washington (22.54) and Oregon (21.91), which round out the top three.

Understanding the Study: Search as a Proxy for Demand

By analyzing thousands of monthly searches for viral ingredients and specific dietary archetypes, Taylor Farms identified a national Curiosity Score.

The data reveals a country moving decisively away from the basic iceberg-and-vinaigrette model. Instead, the Curiosity Census identified five key profiles reshaping the bowl:

Powerhouse protein — Bowls anchored around hard-boiled eggs, grilled steak, quinoa, lentils and other high-protein ingredients designed to hit a 20-gram-per-meal target. Virginia, Illinois and Hawaii show the strongest curiosity.
Swicy and swangy — A bolder evolution of the swicy (sweet and spicy) movement, layering in tangy notes from hot honey, lime, sriracha-miso and chili. Hawaii leads with more than 6,000 monthly searches, followed by Oregon and Washington.
Crunch core — A texture-first trend that elevates toasted nuts, seeds, crispy shallots, jicama and snap peas over the traditional crouton. Oregon takes the top spot with nearly 5,500 monthly searches, with Washington and Hawaii close behind.
Gut glory — Functional eating focused on probiotic and high-fiber additions like kimchi, sauerkraut, chickpeas and kefir-based dressings. East Coast states dominate this category, with Maryland and New Jersey flanking Nevada in the top three.
Newstalgia — Modernized versions of childhood classics, such as the Waldorf or wedge, paired with clean-label dressings and premium ingredients like artisanal blue cheese or heirloom tomatoes. Hawaii, Washington and Oregon again lead the search.

This image shows the top salad flavor in each state, according to Taylor Farms’ 2026 Salad Curiosity Census.

(Image courtesy of Taylor Farms)

Retail Implications: A Regional Approach to the Perimeter

For retailers, the key takeaway from the 2026 data is that one-size-fits-all assortment is becoming a liability. As consumers strive for 30 unique plants a week, they are looking for specific, culturally relevant variety that differs by geography:

1. Localization of the salad wall — The Pacific region, specifically Hawaii, Washington and Oregon, is the nation’s innovation engine. Hawaii’s top ranking (Curiosity Score: 27.48) is driven by an appetite for experimentation. For retailers in these zones, the “30 plants” goal is best served by stocking swangy kits and bold, globally inspired textures.
2. The functional East Coast — In states like Maryland and New Jersey, the “gut glory” trend suggests that the produce aisle should be cross-merchandised with the functional beverage and fermented food categories. Shoppers here aren’t just buying greens; they are buying microbiome support. Retailers can win by positioning high-fiber legumes and probiotic dressings adjacent to their core salad offerings.
3. Texture as a value add — Across the board, the rise of “crunch core” signals a shift in what defines premium. Consumers are trading traditional wheat-based toppings for nutrient-dense, plant-based alternatives. From a retail perspective, this offers an opportunity for higher-margin topper add-ons like toasted seeds, freeze-dried vegetables and spicy legumes.

Moving Beyond the Bowl

The Taylor Farms data underscores a broader market shift: The packaged salad market is projected to reach over $15 billion in 2026; this growth is fueled by consumers who no longer treat salads as a side dish but rather as a constructed meal that hits specific macro- and micro-nutrient targets.

By aligning inventory with these regional search trends, retailers can help their shoppers hit that “30 plant” weekly milestone while driving deeper loyalty in the most profitable area of the store: the fresh perimeter.

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QDC Fresh Debuts Street Corn Sides Kits

Wed, 08 Apr 2026 18:41:24 GMT

QDC Fresh Inc. has released Street Corn Sides, a new line of value-added kits created to spice up ears of sweet corn with chef-inspired sauces and seasonings. Designed to meet growing consumer demand for convenient, flavor-forward produce solutions, Street Corn Sides delivers a turnkey way to transform everyday sweet corn into a craveable and exciting side dish in minutes, the company says.

Each Street Corn Sides kit comes complete with preportioned sauce, Parmesan cheese and/or seasoning packets and a step-by-step prep video, providing a simple, mess-free way to deliver bold flavor while reducing the need for additional ingredients at home. The initial lineup features four varieties inspired by popular regional flavor profiles — California Style, Creamy Pesto, Texas BBQ and Nashville Zest — offering retailers a differentiated, high-impact addition to their value-added vegetable set, according to QDC Fresh.

“We developed Street Corn Sides to meet consumers where they are today — looking for convenient and exciting flavor-forward meal solutions without sacrificing freshness,” says Marvin Quebec, president of QDC Fresh. “This program gives our retailer partners a flexible, innovative way to elevate packaged sweet corn from a commodity item to a complete, value-added experience.”

Street Corn Sides was developed with both retailers and consumers in mind, delivering the convenience and flexibility today’s shoppers expect. Whether prepared on the grill, in the oven, on the stovetop or in the air fryer, the kits provide multiple cooking options that can be prepared in minutes and fit into busy lifestyles. By including all flavor components in one package, Street Corn Sides adds clear value back to the consumer — eliminating guesswork while enhancing the overall eating experience, says QDC Fresh.

“We’re incredibly excited to introduce Street Corn Sides to the industry as a fresh, value-added solution that brings both convenience and excitement to the produce department,” says Rachelle Schulken, director of marketing for QDC Fresh. “Just as importantly, we’re looking forward to collaborating closely with our retail partners to create programs that drive sales, build shopper engagement and deliver meaningful value at store level.”

In addition to simplifying meal preparation, Street Corn Sides supports retailers’ efforts to drive incremental sales within the produce department and cross-merchandising opportunities throughout the store by pairing fresh sweet corn with trending flavors and ready-to-use seasonings. The fully contained kits also help reduce shrink, streamline merchandising and encourage impulse purchases during peak corn season and beyond, says QDC Fresh.

The company plans to showcase the California Style Street Corn Sides at the upcoming Viva Fresh Produce Expo in San Antonio, where attendees are invited to experience the California Style flavor firsthand. Attendees can stop by booth No. 1105 to sample and discover how Street Corn Sides can bring excitement and value-added innovation to produce programs.

Ocean Mist Farms to Debut Latest Innovation at New York Produce Show

Tue, 25 Nov 2025 18:50:23 GMT

Ocean Mist Farms says it is headed to the Big Apple for the 2025 New York Produce Show where the company will showcase and sample its latest innovations in value-added fresh vegetables.

“We’ll be featuring our newly rebranded ‘No Shame in a Shortcut’ Roastables line in our booth at the show,” says Chris Drew, president and CEO of Ocean Mist Farms. “The feedback we’ve received on these convenient and delicious items has been phenomenal, and we’re thrilled to see how strongly they’re resonating with consumers.”

Launched last year, Roastables Ready-to-Cook kits quickly gained recognition as an innovative product, the company says. Just months after its debut, the line was honored with the Joe Nucci Award for Product Innovation at the New York Produce Show, celebrating it as “the best product innovation in service of expanding fresh fruit and vegetable consumption.”

In addition to the refreshed Roastables line, Ocean Mist Farms says it will also be soft-launching and sampling its latest innovation, a first-of-its-kind line inspired by Roastables. Visitors to the company’s booth, No. 356, can check it out and try a sample. Designed for busy households, this new concept makes preparing fresh vegetable dishes easier and more enjoyable than ever, the company says, with virtually no prep, mess or cleanup required.

Each of the seven Roastables SKUs, including halved Brussels sprouts, broccoli florets and cauliflower florets, feature unique, chef-crafted flavor profiles to suit every palate, according to Ocean Mist Farms.

“We know consumers across all age groups are juggling busy schedules and need help making fresh, healthy meals quickly,” Drew says. “Our goal is to create convenient, time-saving meal solutions that don’t sacrifice flavor or quality, because that’s what brings people back for the second purchase.”

With its rebranded Roastables line debuting in stores next month, Ocean Mist Farms says it continues to strengthen its position as a category innovator and trusted partner in fresh, value-added vegetables.

“We’ve invested significant energy and resources into understanding evolving consumer needs,” Drew says. “That insight fuels our product development process and ensures we’re delivering on-trend, solution-driven innovations that delight consumers, while expanding the category and driving sales growth for our retail partners.”

Unlocking New Potential With Specialty Finger Limes in Florida

Tue, 02 Dec 2025 18:53:07 GMT

As Manjul Dutt, assistant professor of horticultural sciences with a focus on citrus and subtropical fruit breeding and genetics at University of Florida’s Institute of Food and Agricultural Sciences, has focused on unlocking citrus breeding stock that is tolerant of resistant to the citrus green disease huanglongbing, he’s also unlocked a new potential opportunity for Florida growers.

Australian finger limes are naturally HLB-tolerant. As a post-doctoral researcher, Dutt says he crossed finger lime genetics with conventional citrus to look for the next generation of sweet orange and grapefruit cultivars resistant or tolerant to the citrus greening bacteria. And as he evaluated some of the germplasm, a citrus grower told him that there was an economic potential for new finger lime varieties.

“There is a huge need in the specialty citrus industry for finger limes,” Dutt says, noting that the grower told him, “‘I just came back from California, and I paid a lot of money to buy a dish that had the finger lime pearls in it.’ He’s like, ‘high-end restaurants, chefs, bartenders, mixologists — they all would really want the finger lime.’”

Lijun “Angelia” Chen, assistant professor in the UF Food and Resource Economics Department, says part of the appeal of finger limes is the “tiny, caviar-like pearls that pop in your mouth with a fresh citrus burst.”

Dutt says he decided to expand the breeding program to look at the economic potential of the finger lime crosses, while remaining focused on providing growers with HLB-tolerant sweet orange, grapefruit and citrus rootstock.

He conducted an informal survey on the color profile of finger limes, which range from pale to pink to deep red.

“Nine out of 10 people wanted red, so we decided to release the red ones,” Dutt says.

This specialty program has released two varieties. UF SunLime is a hybrid finger lime that produces large, cylindrical fruit. Fruits range from 2.7 inches to 3.1 inches and offer a rich red color when mature. The fruit weighs around 30.4 grams on average and has up to five seeds. UF RedLime produces narrow, longer fruit that range from 4.2 inches to 4.8 inches. Fruits weigh 28.8 grams and average four to 14 seeds.

SunLime is tolerant to HLB but susceptible to citrus scab, and RedLime is highly tolerant to HLB.

Dutt calls all this “serendipity,” as he knows that there’s even interest in growers outside of the state. Earlier this year, UF/IFAS held a finger lime field day and some Texas growers who attended saw the potential to bring UF SunLime and UF RedLime to the Dallas and Houston markets.

Unlocking the Potential

Dutt says he has worked with UF colleagues to look at the economics of consumer interest, as well as with Chen to look at the sensory attributes and with the horticulture department to look at postharvest.

Chen says her team seeks to address key barriers to a successful value chain for Florida finger limes.

“On the economic and marketing side, we’re exploring market potential from the perspectives of multiple stakeholders, including growers, extension professionals, consumers, chefs and mixologists, to support informed, sustainable growth,” she says.

While there’s interest from growers, thanks in part to HLB resistance, consumer awareness and knowledge about finger limes remains low, Chen says, though food enthusiasts, connoisseurs and adventurists have shown strong interest in the specialty citrus.

“Finger limes, positioned as a specialty/luxury product (due to novelty and high price points), have gained significant attention in high-end culinary and mixology scenes,” she says. “However, the supply chain still needs development, as growers want to know who to sell to and consumers want to know where they can buy them.”

But Chen sees potential as consumers seek out creative dining and craft cocktail experiences.

“Finger limes benefit from this trend because they’re unique, eye-catching and elevate presentation and flavor,” she says. “Plus, the rise of social media and influencer marketing makes it easier than ever to showcase eye-catching dishes and drinks featuring finger limes to a wider audience.

Chen says servers, chefs and mixologists, as well as social media influencers, can help promote the use of finger limes in food and drinks, noting this can help inform consumers on how to best incorporate finger limes into their households and shape initial demand.

“In-store sampling, trade show displays and farmers market appearances can all be promising venues for continued promotion and education,” she says.

But she tempers that potential with the caution that awareness for finger limes should grow slowly and steadily to ensure finger limes’ long-term potential in the industry.

“Continued research is critical to ensure sustainable growth of this specialty citrus and avoid potential boom-bust cycles,” Chen says. “Strategic market development backed by data will help finger lime producers build long-term viability in this emerging sector.”

Fresh Express to Launch New Salad Kit

Wed, 06 Aug 2025 14:47:54 GMT

Fresh Express says it will launch a new Chopped Kit: Mediterranean Herb, which will hit shelves nationwide on Sept. 24.

Fresh Express says this globally inspired kit is a fresh take on one of the fastest-growing flavor profiles in the country. Mediterranean is the No. 7 flavor nationally and growing 30% year-over-year, Fresh Express says.

This kit is crafted with a vibrant mix of kale, green cabbage, red cabbage, carrots and green leaf lettuce and is topped with crispy chickpeas and creamy feta and a zesty lemon and oregano vinaigrette.

Fresh Express says chopped kits are now the largest segment in the value-added services category (VAS), growing from just 5% in 2014 to over 23% today. The company says the chopped kit segment grew 10.6% YOY and 22.4% of Fresh Express sales come from its chopped kits, with its Chopped Caesar Kit ranked the No. 12 item in the entire VAS category at $64 million in annual sales.

Fresh Express says its new salad kit has tested high with consumers, earning an 80% Purchase Intent score in concept testing.

Cranberry juice joins the Squeezed Juice offerings

Tue, 22 Apr 2025 16:27:51 GMT

Trinity Fruit Company announced the newest flavor to its Squeezed Juice brand lineup — cranberry — on April 21. The new refrigerated cranberry juice is a blend of 100% pomegranate juice and cranberry juice with no added sugar, artificial flavors or added water and is never from concentrate, according to the company. The new flavor is now available in 7- and 11-fluid-ounce single-serve bottles, as well as 32-fluid-ounce multiserve bottles.

“As our team continues its mission to eliminate food waste at the source, we’re excited to introduce new flavors that offer a healthy, no-added-sugar alternative,” David White, president of Trinity Fruit Company, said in a news release.

“Creating the cranberry flavor was deeply personal — it honors the daily ritual I shared with my grandfather growing up, when we’d enjoy a glass of cranberry juice,” White said. “By incorporating our core commodities, we build a strong foundation to support national growth.”

Angela Hernandez, vice president of marketing for Trinity, added: “We’re always thrilled when our team gets to celebrate a win — and for us, a win is when we see our vision come to life. This is one of those moments, and we couldn’t be more excited to share it with the world!”

Duda Farm Fresh Foods offers new Celery Dippers for foodservice

Thu, 25 Jul 2024 12:40:54 GMT

Duda Farm Fresh Foods says its Dandy Celery Dippers product is available for foodservice. The company will be showcasing its new 5-pound bag size during the International Fresh Produce Association’s Foodservice Conference on July 25-26 in Monterey, Calif.

Last fall Duda launched Celery Dippers to retail audiences and saw the opportunity to bring the 2-inch fresh-cut celery sticks to foodservice operators seeking innovation in fresh-cut celery , according to a news release.

“Knowing how valuable our traditional fresh-cut celery items have been to our foodservice customers, it only made sense to also offer them the additional option of our 2-inch celery dippers,” Nichole Towell, senior director of marketing and packaging procurement at Duda Farm Fresh Foods, said in the release. “There is a unique versatility to dippers that can easily be implemented into existing menu items, but also opens the door to some new creative applications. We look forward to seeing everyone at the show and discussing the benefits of these petite-sized celery sticks.”

As with all Dandy branded celery products, the new item is grown from Duda Generations’ proprietary celery varieties, the release said. The product is also processed with water-jet cutting technology for a clean cut and shipped within 24 hours to ensure consistent quality and flavor, the company says.

For additional information, visit Duda at booth No. 901 during the IFPA Foodservice Conference.

Fresh-cut and value-added show no signs of slowing down

Mon, 15 Jul 2024 16:15:58 GMT

Shopping habits have changed over the past few years, says Barons Market Senior Vice President Rachel Shemirani, and while alcohol and produce tend to be the first places shoppers cut from their carts when trying to slash spending, retailers say value-added and fresh-cut produce continue to grow.

“Customers have very long memories of what their total basket should cost when they go to the grocery store,” she said. “So, it’s really about cutting back and buying only what they know they’re going to consume because prices are so high everywhere.”

Shemirani says Barons Market, a Southern California-based grocer with nine stores, continues to expand its grab-and- go, fresh-cut and value-added sections in its produce department as shoppers want to be prudent with their time and money.“We do not see a slowdown,” she said. “While convenience is still king [and] is still really important, I also think it’s not just convenience that the customers are looking for, but also freshness.”

Baldor Specialty Foods offers more than 400 fresh-cut produce items to chefs ranging from chopped, diced, peeled and prepped fruits and vegetables, says Scott Crawford, vice president of merchandising.

(Photo courtesy of Baldor Specialty Foods)

Exceeding consumer expectations

Shemirani says a big part of the growth of Barons Market’s fresh-cut and value-added produce is ensuring the retailer delivers on quality.

“The fresh cut has to be really fresh and really worth the extra money that [consumers are] spending,” she said. “It’s still true that people are busier than ever, and that is still kind of the running vein with all of our customers. Prices are going up, but people are still using DoorDash and Uber Eats. People are still spending that extra dollar or more to get that convenience.”

The same is true for Bronx, N.Y.-based produce and specialty foods distributor Baldor Specialty Foods. Its foodservice customers are flocking to fresh-cut and value-added for the convenience but return for the eating experience, says Vice President of Merchandising Scott Crawford.

“We typically get the customer on convenience, and it’s the quality we deliver that keeps them coming back for the solution,” he said. “Consumers want prepped items, but it’s easy to lose them if what they purchase doesn’t meet expectations. That’s why we work hard to ensure we are meeting this expectation so that they can taste that they’re getting the same level of freshness as if they cut the produce themselves.”

Crawford says Baldor Specialty Foods offers more than 400 fresh-cut produce items to chefs ranging from chopped, diced, peeled and prepped fruits and vegetables.

“We take the highest-quality products and make it easy for a chef to create a dish,” he said. “We are committed to offering the freshest produce with as long as possible shelf life. This is made possible due to our short supply chain, our focus on local sourcing, and our direct relationships with farmers and producers.”

Shemirani says that earlier this year McDonald’s Corp. Chairman and CEO Chris Kempczinski said the fast-food giant competes with grocery stores for dollar shares, and that’s reflected in Barons Market’s and other retailers’ sales of fresh-cut and value-added produce.

“Even before the pandemic, with grab and go, we were competing with the restaurants,” she said. “It really speaks to what we’re seeing with that grab and go, whether it’s our salad bar, entrees, hot bar — all of that stuff. All of that is still increasing in sales. And in the produce section, it’s definitely the fresh-cut produce.”

Crawford says part of the fresh-cut and value-added story is time — chefs and consumers don’t mind paying for the convenience of fresh-cut produce.

“We know everyone is busy and strapped for time these days. Both chefs and consumers want something healthy that tastes great and is easy to consume on the go, and our fresh-cut produce is the solution and provides the convenience folks are looking for without skipping out on freshness,” he said.

Shemirani says there’s an investment from Barons Market to ensure that the fresh-cut eating experience meets or exceeds customers’ expectations. Barons Market produces its fresh-cut and value-added produce in-store daily, sometimes twice a day.

“It’s a cost commitment. It’s getting the right person, making sure they know exactly what they’re doing.

That’s the biggest challenge,” she said. “We’ve seen that that really pays off.”

Shemirani says while there’s an added cost to producing, Barons Market is mindful of passing those costs on to its customers.

“We do as much as we can of holding back price changes,” she said. “Our costs will go up, but we really do as much as we can. For something like this, we have had to raise the price incrementally.”

Shemirani says Barons Market increased the price of its fresh-cut and value-added produce a few times in the past year and a half.

“And to our surprise and to our delight, people are still really responding and purchasing these value-added, fresh-cut produce items,” she said. “I really do think the key is the freshness and the quality of it. I think that’s why people keep coming back for more.”

Morton Williams’ Tony Tepelidis takes pride in keeping New York City fed with the freshest produce, including immaculately displayed fresh-cut fruit and vegetables.

(Photo: Jennifer Strailey)

New introductions

With Barons Market being a smaller independent retailer, the fresh-cut and value-added team experiments with different offerings to its lineup, Shemirani says. The retailer recently started selling a smaller variety-pack tray with cut watermelon, grapes, peeled and cut Golden Nugget tangerines, and peeled and sliced grapefruit.

“This is something that our produce managers are coming up with. We try [these ideas] in the store. And that is something that just looks so fresh, so inviting,” she said. “And that’s something easy that someone could put in their fridge, not necessarily serve it at a party.”

Barons Market’s fresh-cut team also started offering mixes with cut celery, carrots, jicama, cucumbers and limes, which have been popular with Hispanic shoppers. Mixed grape cups are also a hit with shoppers.

“They’re super kid-friendly, and they fit into your cup holder in the car,” Shemirani said. “It’s that little added thing that people just love the convenience of. It’s a quick, healthy snack on the go that kids and adults are loving.”

Crawford says while Baldor Specialty Foods recently added dragon fruit, cara cara oranges and fruit medleys to its fresh-cut lineup, customers still look to the essentials.

“Basics like diced onions are always winners, as are more difficult-to-cut fruits — think mango and pineapple,” he said. “Of course, we see seasonal shifts as well. We sell a lot more squash in the winter, and we over- index on cut fruit in the summer.”

What’s next?

What does the future hold for fresh-cut and value-added produce? Crawford says he doesn’t see this segment losing momentum.

“We are confident the demand for value-add items has not plateaued,” he said. “We will continue to listen to our customers and make sure we are adding value wherever possible. This current wave is in the value-added cut fruits and vegetables. As a good partner, we listen and adapt to whatever the need is for chefs.”

Shemirani, too, says it shows no signs of slowing down.

“It’s an opportunity to offer the customer something that’s convenient, something that’s fresh, something that’s different, something that’s interesting,” she said. “We can keep the costs low. And people are buying what they need. People are buying what they know that they’re going to consume, which I think is
an important aspect of it. … [Fresh-cut], along with our other grab-and-go department, is the thing that’s going to continue to expand and evolve.”

Side Delights touts Amazables line of microwavable potatoes

Wed, 29 May 2024 20:38:53 GMT

Newport Beach, Calif.-based Side Delights says its new Amazables product line is now available to order.

Amazables are oven-crispy-skin-style microwavable U.S. No.1 grade russet potatoes available with two custom sauces created exclusively by Litehouse, according to a news release.

Side Delights says the launch of Amazables supports an increasing consumer demand for single-serve format and a desire to reduce food waste, in addition to the growing popularity of microwavable foods, the release said.

“Consumers want a hot, wholesome meal in under 15 minutes, and Amazables cooks in six minutes and is ready to eat in eight minutes,” Kathleen Triou, president and CEO of Fresh Solutions Network, said in the release. “Amazables is an all-inclusive side dish, main dish or hearty snack with on-pack sauces. No pre-washing is needed, and clean-up is a snap! Once cooked, remove the potato from the film sleeve and throw it away in the recycle bin.”

Side Delights says the gluten-free sauces — Loaded Potato sauce and Buffalo Ranch sauce — were created to complement the taste of a russet potato and leverage top foodservice flavors. The Loaded Potato sauce leverages a popular way to eat a potato (baked style) with traditional steakhouse-loaded baked potato toppings, cheddar cheese, bacon, sour cream and chives, while the Buffalo Ranch sauce blends the heat of classic Buffalo sauce with the cool tanginess of creamy ranch dressing, according to the release.

Amazables potatoes are wrapped in a No. 1 recyclable metallic material using Krisp Film technology, developed in partnership with NNZ Inc., that “shrinks” around the potato in the microwave, creating a crispy potato skin similar to the oven-baked method, the release said. The Krisp Film material cooks the potato while permitting the steam to escape, allowing the potato skin to crisp up while the potato flesh inside to cook to a fluffy, baked-like texture. The drier, fluffier flesh absorbs the Litehouse sauces.

Side Delights says Amazables are now available in colorful, eye-catching packaging that elevates the look of the whole potato category. The brand will support the new product line with a comprehensive, integrated marketing program that includes branded display-ready shippers; in-store POS support; social media schedule across Facebook, Instagram, and LinkedIn on both Side Delights and Litehouse social channels; and digital asset availability, including hero photos, cooking demo videos and suggested product description and marketing copy, according to the release.

Naturipe Farms launches Berry Buddies

Tue, 13 Aug 2024 22:11:51 GMT

Naturipe Farms has added Berry Buddies to its value-added snack line.

“It’s clear how much kids love to snack, and at Naturipe Farms, we love to make those snacks,” Steven Ware, vice president for value-added at Naturipe Farms, said in a news release. “Berry Buddies meet market demand for delicious, nutritious, easily transported snack options that are filled with fresh fruit. We’ve put years of hard work, planning, and research and development into Berry Buddies, and we’re thrilled to finally be able to share them with our customers.”

Packaged in containers with separate compartments for each food product, the release said there are three variations in the Berry Buddies line:

Berries & Pancakes, featuring blueberries, miniature pancakes and maple syrup for dipping.
Berries, Cookies & Cheese, combining blueberries, miniature cookies and mixed cheese.
Berries, Grapes, Pretzels & Cheese, an assortment of blueberries and grapes, crunchy pretzel twists and cheddar cheese.

Each option has a shelf life of at least 17 days, a portable container and contains equal to or less than 160 calories per serving, making them ideal for on-the-go consumption during busy mornings, school lunches or after-school snacks, the company said. Each variety earned the official stamp of approval from The Produce Moms, according to the release.

“Berry Buddies don’t just taste good — with their bright colors and cartoon character icons relating to ingredients, they’re eye-catching and a fun attraction, too,” said Matt Lyons, director of business development for value-added at Naturipe. “Anyone who’s spent time around kids knows that food that tastes good is only half the battle when it comes to what they’ll eat. Berry Buddies make nutritious snacking fun. And they’re not just for kids — even parents will enjoy how delicious and convenient they are.”

Research underscores the crucial role taste and flavor play in parents’ choices for what their kids reach for when they open the refrigerator door, the release said, adding that berries and grapes are among the most preferred refrigerated produce snacks for children, enjoyed multiple times a week.

Berry Buddies were available in select stores nationwide as of Aug. 5, the release said.

The Giorgi Cos. invests in 'functional mushroom' company

Fri, 13 Nov 2020 06:13:40 GMT

The Giorgi Cos. Inc. has invested an undisclosed amount in FreshCap Mushrooms Ltd., Edmonton, Alberta, which sells functional mushroom extract powders.

FreshCap, which also sells kits to grow mushrooms at home, markets products online and in select retailers.
The Giorgi Cos. has processed and fresh divisions, including grower-shipper Giorgio Fresh, Temple, Pa.

FreshCap was founded in 2015 as a gourmet mushroom farm and marketer of growing kits, branching into health-focused extracts in 2017, according to a news release.

The Giorgi Cos. funds will “fuel multi-channel growth to develop innovative functional mushroom products,” according to the release.

In 2018, the Giorgi Cos. Invested $1 million in plant-based dips company The Honest Stand.

FreshCap’s products include Thrive 6 capsules and powder, a blend of six mushroom varieties, and pouches of lion’s mane, cordyceps, chaga and turkey tail mushroom extract powders.

Processed mushroom products, from jerky to coffee and tea blends, are becoming more popular. Giorgio Fresh introduced its line of Savory Wild Portabella Jerky in 2018.

“Consumer interest in value-added mushroom products is driving innovation across multiple categories including beverages, snacks and nutritional supplementation,” Brian Loiseau, sales and business development at The Giorgi Cos. foods division, said in the release.

Related stories:

Giorgi Cos. invests $1 million in plant-based dip company

Giorgio’s portabella jerky hits on hot trends

Mushroom company execs join Crop One advisory board

Value-added options abound from Salinas grower-shippers

Fri, 13 Nov 2020 06:33:32 GMT

As consumers continue to seek out time-saving options at mealtimes, grower-shippers in California’s Salinas Valley continue to offer them a wide range of convenient alternatives.

Gonzalez, Calif.-based Misionero Vegetables LLC markets a variety of value-added vegetables, including Brussels sprouts, green beans, sugar snap peas and squash as well as fresh-cut salads, said Nicole Zapata, marketing manager.

Organic and conventional value-added items are available for retail and foodservice customers.

Zapata said the value-added category continues to grow at retail and foodservice.

“Both consumers and operators are looking for healthy, easy-to-prepare options,” she said.

Ocean Mist Farms , Castroville, Calif., offers a retail-ready line called Season & Steam, said Diana McClean, senior director of marketing.

The line features unique packaging technology that allows consumers to open the bag, add their own personal seasoning, reseal the bag and microwave it.

“This packaging technology allows that personalization, and I want to emphasize, also gently steams the vegetables,” she said.

Some consumers may be averse to microwaving vegetables because of a previous experience, she said, but this packaging technology gives the product “nice mouth appeal.”

“It’s not mushy.”

The line includes:

Brussels sprouts, whole, halves and shreds;
Two-count medium artichokes; and
Sweet baby broccoli.

Ocean Mist Farms also offers value-added bagged spinach that’s washed and ready to eat, and the company is introducing foodservice packs of value-added cauliflower florets and cauliflower rice for foodservice or deli application.

And there’s a 2-pound bag of sweet baby broccoli for foodservice that’s washed and ready to prepare.

Hitchcock Farms , Salinas, Calif., recently completed rebranding of its Garden Hearts romaine hearts, said Dan Holt, vice president of sales and marketing.

The company was the first to introduce romaine hearts to the marketplace in the early 1990s, he said.

“We’ve gone to a more modern look,” Hitchcock said.

The rebranding applied to various packs and cartons, including value-added 12x3 and 7x6 cartons of bagged romaine hearts for retail, he said.

Romaine hearts also are available for foodservice.

Foodservice rebranding was completed last year, Holt said.

Foodservice operators find that the cartons add convenience, since they can be stored on racks in walk-in coolers, and food preparers can remove the bags they need.

All of the company’s value-added items are designed to help buyers save money and labor, he said.

The product line at Salinas-based Church Bros . Farms includes Brussels sprouts, veggie crumbles, little gems, veggie cubes, sweet baby broccoli, value-added salads, field-pack veggies and specialty items, said Mary Poma, marketing manager. Sweet baby cauliflower is coming soon.

Foodservice offerings scheduled for introduction in March/April include various cuts of Brussels sprouts, cauliflower rice, cubed butternut squash and washed sweet baby broccoli.

“We are in the process of developing different items for our foodservice partners that we hope to have ready soon,” she added.

Church Bros. Farms has seen a great deal of interest from foodservice partners in its value-added options obtained from its recent acquisition of the Green Giant Fresh value-added vegetable business from Salinas-based Growers Express LLC, she said.

“They are looking for items that will help them save time and labor in the kitchen.”

The value-added cooking vegetable category at retail has been growing and outpacing bulk cooking vegetable for five years or more, said McClean of Ocean Mist Farms.

“Convenience has, for the past several years, been a primary purchase driver in the retail space,” she said.

Brussels sprouts, cauliflower florets and rice and broccoli florets are some of the most popular value-added items.

Private-label value-added cooking vegetables continue to lead category growth.

“We can supply retailers in their private-label programs with broccoli and cauliflower florets, spinach, Brussels sprouts and sweet baby broccoli,” McClean said.

“Private label is what the retailers have been investing in and building equity behind.”

A differentiator for Ocean Mist Farms’ value-added line is that raw product is grown, cooled and processed by the company itself.

“We are the grower, we are the processor, we are the shipper,” she said. “That allows us to guarantee order fulfillment, consistency and quality.”

Related Content:
Salinas Valley grower-shippers cope with COVID-19
Salinas Valley crops look promising, growers say
Helping growers safeguard workers from the coronavirus

Holiday pairings boost Side Delights

Fri, 13 Nov 2020 06:20:05 GMT

Plant-based meals are increasingly popular, and San Francisco-based Side Delights is offering shoppers ideas for festive pairing with potato dishes.

Plant-based meals sales grew by 28% and were worth $210 million dollars in 2018, according to a news release. Side Delights, potato and onion products marketed by Fresh Solutions Network , offer consumers a chance to continue the plant-based trend during the holidays. The Side Delights website makes suggestions for pairing wine and other holiday food with potato products.

“An increasing number of shoppers are integrating vegetarian, whole foods, and plant-based diets into their holiday meal planning,” Kathleen Triou, president and CEO of Fresh Solutions Network. said in the release. “Side Delights’ mashed, baked fries and homemade chips pair well not only with wine, but also bring out the best in any holiday meal.”

For example, the release said The Fat Cork website recommends pairing homemade oven fries or thick-cut potato chips with Champagne.

Side Delights also offers a recipe for baked fries.

Find Side Delights’ recipes at https://www.sidedelights.com/recipe-search/.

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Side Delights supports plant-based trends

Side Delights promotes ‘Grown where it matters’ campaign

Fresh Farms adds value-added items

Fri, 23 Sep 2022 18:48:11 GMT

Rio Rico, Ariz.-based Fresh Farms has introduced value-added offerings featuring cucumbers and soft squash, said salesman Al Voll.

The items were launched in response to retailer requests, he said, and will be available until June.

The company also offered cantaloupes under the Fresh Farms label for the first time this season from mid-October until the end of November.

The program was well received and likely will expand next season, Voll said.

Fresh Farms was adding new items every week as the season progressed and should have a full product line that includes good-quality green and colored bell peppers, eggplant and pickles by early December, he said.

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West Mexico distributors hope for uptick in business
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Fresh Express rolls out new packaging

Mon, 01 Mar 2021 18:54:46 GMT

Orlando-based Fresh Express is introducing new clean and refreshed packaging for its Garden, Premium Garden, Crunchy and Tender Leaf salad blends products, according to a news release.

The new eye-catching design features revised artwork and graphics.. The release said the updated looks aims to increase consumer appeal and purchase interest. In fact, in independent qualitative and quantitative research, the release said 86% of consumers polled said the updated look feels “fresh.”

The new packaging includes elements like a larger window for improved ingredient visibility, product segmentation on pack and a more prominent freshness use by date according to the release. Together, those elements will help the product line stand out on-shelf and supports the brand’s core essence of delivering the freshest product, conveniently. Other benefits of the new packaging include the addition of the brand’s non-GMO claim and bilingual copy on most SKUs.

“Over the years, consumers have come to trust our freshness, quality and unique products, so it was important that our new packaging clearly communicate these key brand attributes,” Michael Golderman, marketing brand leader at Fresh Express. “Our packaging design is cleaner and simpler than previous iterations – allowing the fresh ingredients, which are the star of every single Fresh Express product, to shine.”

Fresh Express offers fresh salads available in more than 150 different varieties, according to the release.

The new Fresh Express packaging is available now in the refrigerated produce department at retailers the U.S. and Canada, the company said, and it represents the final phase of the brand’s packaging refresh project which began in 2017 with Fresh Express Organics, followed by the Fresh Express Kit and Chopped Kit refresh in 2018.

“We began this broader redesign effort four years ago to underscore that Fresh Express offers products that are consistently, deliciously, fresh and provides a strong brand block at retail,” Fabian Pereira, vice president of marketing and innovation at Fresh Express, said in the release. “We look forward to continuing to find ways to innovate our brand and product lines to ensure consumers receive a premium experience at every turn.”

Southern Specialties sees demand increase for value-added packages

Fri, 23 Sep 2022 18:54:55 GMT

Pompano Beach, Fla.-based Southern Specialties has handled Peruvian asparagus since 2001 and has year-round supply to offer customers, said Charlie Eagle, vice president of business development.

Peak volume is expected from September to December, he said.
“The winter has been colder than in recent years, but supplies have been good,” Eagle said. “We expect our volume to increase 5% to 10% over last year.”

While labor and logistics expenses are on the rise, Eagle said both air and sea containers should be adequate for the company’s deal.

Marketing outlook

Eagle said the company has seen an increase in demand for packaged asparagus since the COVID-19 pandemic started.

“We will continue to make customers aware of the scope of our value-added asparagus offerings,” he said. “We believe packaging will remain desirable. We continue to add packaging options to satisfy consumers demands and needs.”

Retailers can get great results by promoting the nutrition, availability and versatility of asparagus, he said.

F&S Produce Co. introduces Green Giant Fresh Stir-Fry Kits and Little Green Sprout’s organic vegetables

Tue, 15 Nov 2022 07:28:14 GMT

Pre-washed, pre-cut bagged fresh veggies are a winner for consumers who want a fast-fixing meal option to put on the table. Two new products from F&S Produce Co., Green Giant Fresh Stir-Fry Kits and Little Green Sprout’s Organic vegetables, offer even more ways to satisfy shoppers and boost category sales as well.

Green Giant Fresh Stir-Fry Kits come in five trending flavors: Teriyaki, Korean Kimchi, Chinese Black Pepper, Coconut Lime, and Scallion Ginger. All 14-ounce kits include an authentic veggie mix of bok choy, cabbage, broccoli, baby corn, carrots, snow peas, and green onions, while each kit comes with a sauce container for a burst of flavor. Shelf life is 14 days.

Stir-Fry, perceived differently by consumers than sauté kits already on the market, ranks at approximately 7 percent for the most popular method of meal preparation. Plus, stir-fry has an annual growth rate of over 19 percent*.

Little Green Sprout’s Organic vegetables are available in Q1 2022 as a 7-item line. Selections are Broccoli & Carrots, Broccoli Florets, Butternut Squash, French Beans, Veggie Medley (Broccoli, Cauliflower & Carrots), Brussels Sprouts and Cauliflower Florets. Each features a 10-ounce steam-in-bag packaging with pre-washed vegetables. USDA Certified Organic stamped on the package. Shelf life is 15 days.

These products fill a void on the retail shelf and are on-trend as fresh organic produce sales grew by 11 percent in 2020, according to the Organic Trade Association’s 2021 Organic Industry Survey.

“The world continues to find new ways of eating healthy and staying fit, our new Green Giant Fresh Stir-Fry kits and Little Green Sprout’s Organic vegetables make this easy. Both can be used in meal prep as a side dish, or as a heartier entrée paired with protein or the base for your own unique recipe,” says Alexis Sommers, project manager, direct sales and marketing.

In the produce department, Green Giant Fresh Stir-Fry Kits are best merchandised with other meal and salad kits, while Little Green Sprout’s Organic vegetables ideally are displayed next to other bagged organic products. Keep refrigerated between 34 to 40°F.

Last year, F&S Produce successfully contracted for the rights to sell the Green Giant brand in 11 states. The Green Giant brand has a 92 percent awareness rating and is synonymous with quality, freshness, and convenience.

* Stir Fry Trends, Analysis and Statistics, www.tastewise.io/foodtrends/stir%20fry

Bolthouse Fresh Foods to debut new products and sustainable packaging

Fri, 04 Oct 2024 19:45:31 GMT

Bolthouse Fresh Foods says it launching three fresh carrot products in vibrant new Bolthouse Fresh packaging for foodservice customers, including Carrot Shakers, Side Dish Sizzlers, and Soup n’ Stewin’ Carrots.

Beyond offering healthy school lunch options, Bolthouse Fresh products create new possibilities for holiday season entertaining, according to a news release.

“This is a big year for Bolthouse Fresh Foods, underscoring our commitment to a more consumer-focused approach,” said Karen White, vice president of marketing for Bolthouse Fresh Foods. “While positioning our company for the next generation of consumers, we’re simultaneously innovating with products that make it easier to incorporate nutrient-rich foods into our consumers’ busy lifestyles.”

The company said of its offerings:

Bolthouse Fresh Carrot Shakers — Available in retail and foodservice channels, Carrot Shakers deliver a combination of seasoning and fresh baby carrots to elevate the snacking experience. Each package contains a burstable seasoning pouch paired with crunchy baby carrots. Carrot Shakers are sold in three flavors: Dill Pickle, Chili Lime, and Ranch. The snacks are featured throughout New York City public schools, making a healthy impact in lunchboxes and cafeterias.
Carrot Side Dish Sizzlers — Easy, delicious veggies for every meal. These premium, artisan-sliced carrots come with a paired sauce, ready for quick stovetop, air fryer or oven roasting. Simply add the sauce right before cooking for a burst of fresh, delicious flavor. These are available in three varieties — Garlic Herb, Sweet Honey Heat, and Herb Vinaigrette — these are ideal for busy weeknights or casual gatherings.
Bolthouse Fresh Soup n’ Stewin’ Carrots — Designed for ease and convenience during soup and stew season, Soup n’ Stewin’ Carrots are pre-cut and ready to add directly into hearty dishes, simplifying meal prep time for busy families during the winter months.
Compostable packaging expansion — Bolthouse Fresh Foods is expanding its compostable packaging solutions to meet consumer preferences while supporting the company’s long-term sustainability goals. This initiative includes the rollout of sustainable packaging across the organic carrot portfolio over the next two years.

Bolthouse Fresh Foods said it is also catering to the foodservice industry with versatile, fresh carrot products that enhance menus and meet the growing demand for healthy, convenient options. From casual dining to upscale establishments, these foodservice solutions provide both quality and ease of preparation, helping chefs and restaurateurs deliver nutritious, flavorful dishes with minimal effort, the release said:

Carrot Shakers — Available as an individual foodservice offering, Carrot Shakers deliver a combination of bold flavors and fresh baby carrots, designed for convenient snacking on the go. Each package contains a burstable seasoning pouch paired with crunchy baby carrots, creating a fun and nutritious snack. The versatile snacks are ideal for quick lunches, snack breaks or even as appetizers.
Carrot Sticks — Ideal for pairing with Buffalo wings or as a crunchy alternative to traditional sides, fresh carrot sticks add color and crispness to a plate. These are ideal for restaurants offering a healthier side or appetizer, meeting the demand for tasty but nutritious options.
Baby Carrots — A staple on appetizer platters or charcuterie boards, baby carrots offer a convenient, fresh and fun way for guests to snack. Bite-sized, they provide a healthy alternative to chips or crackers, making them an option for casual and upscale dining establishments.
Carrot Matchstix — Ideal for salad bars or as a fresh garnish, Carrot Matchstix add a crisp, nutritious crunch to any dish. Pre-cut and ready to serve, they offer both convenience and quality, allowing foodservice providers to save time while maintaining freshness.

“In addition to these innovative product offerings for retail and foodservice, Bolthouse Fresh Foods is embracing new ways to engage with consumers and enhance the overall brand experience,” White said. “We’re not just innovating in the produce aisle, but also digitally and operationally, ensuring that every touch point — whether in-store or online — delivers the same commitment to quality and convenience. Our consumer-focused initiatives now extend to building a stronger digital presence, launching an all-new website featuring recipes and product information, and integrating QR codes into our packaging for easy access to these resources.”

Bolthouse Fresh Foods, the company behind the Bolthouse Fresh brand, said it will be exhibiting its portfolio at the International Fresh Produce Association’s Global Produce and Floral Show in Atlanta, Oct.17-19, as well as at the National Association of Convenience Stores Trade Show in Las Vegas, Oct. 8-10.

Giorgio extends stuffed mushroom line

Thu, 05 Jan 2023 14:08:50 GMT

Temple, Pa.-based Giorgio Fresh Co. has added a new flavor — Garlic Parmesan — to its line of stuffed mushrooms, said Bryan Shelton, vice president of sales and marketing.

Other options for the line of convenient, microwaveable stuffed mushrooms include Artichoke and Spinach, Bacon and Cheddar, Imitation Crab Seasoning, Festa, Buffalo Blue Cheese and Mediterranean.

The new Garlic Parmesan flavor is an on-trend flavor for consumers, Shelton said.

“It is savory and delicious and the perfect complement to any meal, or it works well as an appetizer,” he said.

The convenience factor makes stuffed mushrooms an ideal appetizer for the Super Bowl coming up on Feb. 12, Shelton said.

“People can focus on entertaining rather than stress over what to prepare in the kitchen for game day celebrations.”

Value-added produce grows with consumers’ need for convenience and safety

Mon, 13 Mar 2023 18:57:10 GMT

Consumers and foodservice operators today are short on time.

They’re looking for produce that is more convenient, saving time in the kitchen. Value-added and fresh-cut items make life easier, faster and help cooks who might not have an expansive skill set.

Overall, produce companies are seeing value-added lines grow significantly.

Ocean Mist made its first foray into this category just before the pandemic with a line called Season & Steam, which offers vegetables such as artichokes, sweet baby broccoli and Brussels sprouts.

This required innovative packaging, says Mark Munger, senior director of marketing for the Castroville, Calif.-based company. The Steamfast microwavable pack “gives users the option to open the bag, pre-season the contents to their flavor preference, reseal with the zip lock and steam by microwave, all within the same bag,” he explained.

Around 18 months ago Ocean Mist launched another value-added line, “and that’s the line we’re a bit more competitive with,” Munger said. “Season & Steam was more of a niche package but was a great way to jump in.” The new value-added line, in form-and-fill packaging, includes 1 pound of halved Brussels sprouts or cauliflower florets, and the company added 2-pound bags last fall for the club channel.

Demand and sales have been “very strong” for value-added, he said.

“We recognized that while our Season & Steam pack fit a value niche for our longer-cook items, we needed to add a line of more simply packaged, washed-and-ready-to-prepare vegetables,” Munger said. “We launched the form-and-fill line in late 2022, and demand was instant. While both packs have grown in sales, our form-and-fill now represents more than 70% of our total value-added offerings.”

Related news: Mann Packing Co. launches air fryer veggie kits

Ocean Mist was admittedly late to this category, Munger said, but its niche is that it’s the grower as well as the processor.

“We’re diverting some of our product, so instead of going into commodity sales, it’s going into value-added,” he said.

The company is expanding the program with new products, is adding machines to its processing facility and is looking to increase capacity.

“We’re fortunate being late entrants to the marketplace. Sometimes that has some challenges because you have to go and earn some business. But it has some benefits in that we can bring in the latest and most up-to-date processing technology,” Munger said.

This technology, for example, allows things to happen at the fastest speed possible. “Milliseconds can make a difference when you’re running a plant for 16 hours,” said Munger.

Established players

Melissa’s Produce , Los Angeles, is an old hand at value-added produce, which represents about 10% of sales. Many of the company’s value-added products are among its top 25 items, such as steamed beets, steamed black-eyed peas and steamed organic chestnuts, said spokesperson Robert Schueller.

Melissa’s debuted value-added products about 17 years ago, beginning with steamed baby red beets — now available as organic and conventional — which are peeled, steamed and ready to use and still remain in the company’s top five products. Melissa’s will soon offer Pinkglow pineapple chunks in a plastic container.

Pompano Beach, Fla.-based Southern Specialties launched its Southern Selects value-added line in 2001, with washed and trimmed French beans being among its first products.

“This was the first produce you could call processed, though we didn’t have a processing plant and didn’t know it was processed,” said Charlie Eagle, vice president of business development.

The company initially launched the value-added line for restaurants and chefs, though it now includes around 20 items.

Southern Selects has grown to include a variety of bag styles, many of which are microwaveable and ready to eat.

“They streamline the cooking process for today’s consumer,” Eagle said. “We offer products that are trimmed, washed, ready to use. Some are cut products; they could be sliced or cubed.”

Trimmed items include asparagus and Brussels sprouts. Butternut squash comes cubed.

Southern Specialties also packages private-label value-added produce for a number of retailers.

High-tech packaging is what makes the value-added line work so well, Eagle said.

“We were one of the first companies to use micro-perf technology and a barrier film,” he said. “Today we rely on our packaging suppliers to provide us with packaging that creates the ideal environment for each of those products.”

Related news: The ‘Power of Produce’ prevails, annual FMI report finds

Business on the value-added side continues to grow for Southern Specialties.

“The range and volume of packaged products has increased in the past several years, and much of that is due to the private-label programs to retailers and foodservice distributors,” Eagle said. “We’ll be adding more private-label products, as well as more [general value-added] products and more volume.”

Morton Williams Supermarkets , Bronx, N.Y., does “tremendous” business with value-added produce, says Marc Goldman, director of produce and floral. Much of the product is washed, trimmed and cut in stores and merchandised in clamshells, but stores with labor shortages use more value-added products from manufacturers.

Bestsellers are pineapple, mango and watermelon in the fruit category and just about anything that goes in vegetables, Goldman said, from cubed butternut squash to chopped onions.

Value-added is a must for a busy city like New York, Goldman said.

“People don’t have time to do it themselves and have small kitchens, so they want to use it and not have to store it,” he said.

And for the stores, if it is prepared in-house, “it’s a very good source of margin,” he said.

Related news: Industry responds to how FDA redefines ‘healthy’ labeling

What’s driving sales?

The overall driving factor for value-added produce is convenience, Munger says. “Everyone is time-starved; so to have something that’s washed, prepped and ready to cook is the key driver.”

Safety is another aspect, he said, especially in post-COVID-19 years. “With these packaged products, you know no one is touching your produce.”

Fresh-cut produce also removes an obstacle for people who might not know how to cut certain vegetables, he said.

“A head of cauliflower can be daunting,” said Munger, adding that there’s also no waste within these packages. “When you buy broccoli florets, you’re getting 100% useable product.”

Melissa’s value-added line “is all about convenience,” Schueller said. “To prep and cook beets from scratch takes about 40 minutes.”

Consumer education

Ocean Mist features QR codes on packages that direct consumers to its website, where there are hundreds of recipes. It also features a biweekly blog with information, such as how to prepare an artichoke. Consumers can subscribe for recipes ranging from simple to advanced.

In stores, “from my experience, just providing generic POS is not really effective [so] we provide custom POS,” Munger said. “If it’s in their format and their marketing folks are helping drive decisions, it will get more utilized because they know their customers.”

Melissa’s provides POS and POP materials, signage and recipe cards to stores, primarily for grand openings or when adding items to the lineup. Otherwise, the company focuses on social media, which is all about recipes and how to find products, Schueller said.

Southern Specialties’ value-added line “offers convenience, reduced handling, extended shelf life and packaging that affords information for the consumer that can include nutritional benefits, cooking methods and links to recipes via QR codes,” Eagle said.

Fresh Express encourages consumers to make wellness goals New Year's challenge

Wed, 06 Dec 2023 22:06:09 GMT

Value-added salad company Fresh Express says it will bring back its #FreshIntentions 30-day online challenge to help consumers meet those 2024 New Year’s wellness resolutions.

Fresh Express will post a new challenge every day of the campaign and ask consumers to share a photo indicating the completion of the challenge using the hashtag #FreshIntentions on social media or via a submission form on the company’s website, according to a news release.

The company says participants will have a chance to win weekly prizes including gift cards, pickleball sets and more. Five grand prize winners will receive a $1,000 gift card, a one-year paid subscription to a wellness app, a pickleball set and Fresh Express branded items.

This is the fifth year it hosted a wellness program to start the new year. The campaign officially kicks off Jan. 8 and runs through Feb. 6, according to the release.

“Although many of us start the new year with wellness resolutions, knowing where to start can feel overwhelming,” Robin Bell, marketing manager at Fresh Express, said in the release. “By committing to the daily Fresh Intentions challenges, such as drinking more water or getting more greens in by using our fresh and nutritious salad kits and blends, consumers can begin making healthier choices in fun yet achievable ways and set themselves up for success.”