Foodservice
Mush Foods says chefs swapping the mushroom root blends into recipes, in place of some meat, can seamlessly enhance flavor and nutritional value, while improving cost and reducing the environmental impact in every dish.
The International Fresh Produce Association coordinated a series of “speed dating” meetings in late February to connect produce companies with school foodservice officials from several U.S. school districts.
May is National Salad Month, and it seems U.S. consumers already have a jump on enjoying these light, healthful treats. Here’s what retail data shows about consumer preferences when it comes to a dish of leafy greens.
What is the customer craving in fresh? It’s a top consideration for Giant Food, where the deli and prepared foods area is laser focused on delivering what shoppers want most.
The Bronx, N.Y.-based company has partnered with Farm to People, a New York City-based service for delivering local, sustainable and ethically sourced produce and pantry items to home cooks.
Travel with us as we take the journey of the apple from the orchard to the packing house to the storage facility and then to the restaurant and supermarket.
Premier ProduceOne Inc., Dayton, Ohio, has been awarded a maximum $343.2 million contract to supply fresh fruits and vegetables to military and school customers.
In collaboration with Fresh Alliance procurement services, orders placed by Cool School Cafe loyalty program members can earn bonus points that can be redeemed to help enhance child nutrition meal programs.
Amazon said the ordering experience is identical to the experience on Grubhub.com or Grubhub’s app and that customers will see the same restaurant prices they do on Grubhub.
Two chefs from New York City’s Le Bernardin and Planta and two representatives from mushroom-meat brands, Fable Foods and MyForest Foods, discuss center-plate mushrooms at the Plant Based World Expo.
This is the role of produce as the return of restaurants heats up the competition for grocery retailers.
The line between foodservice and retail continues to blur with a new salad-kit partnership between P.F. Chang’s and Mann Packing Co.
Peak potato harvest time drew more than a dozen foodservice and produce professionals from across the country to southeastern Idaho.
There’s been a big shift since the COVID-19 pandemic, said Kent Sutton, whose 375-acre family farm is part of the Rexburg-based Bench Mark cooperative of five potato growers.
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 company says the council, which comprises chefs and other produce industry insiders, will help shape future product development.
“With continued economic uncertainty, attitudes about eating at home and health are evolving, and consumers are seeking a balance between value, wellness and convenience,” said Kathleen Triou, president and CEO of Fresh Solutions Network, the exclusive supplier of Side Delights potatoes and onions.
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.
Coastal Sunbelt Produce was in the room where it all started.