Latest News From PMG Foodservice Insight

For many of the foodservice buyers on a recent harvest tour hosted by the Idaho Potato Commission, there was one aspect of Idaho russet potatoes that they kept returning to as they explored the dusty fields of potatoes.

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.

Peak potato harvest time drew more than a dozen foodservice and produce professionals from across the country to southeastern Idaho.

The line between foodservice and retail continues to blur with a new salad-kit partnership between P.F. Chang's and Mann Packing Co.

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.

Rijk Zwaan was honored with the top spot, winning Best in Show. Sun Orchards, Califresh and Ocean Mist Farms also took home honors from this year’s IFPA Foodservice Conference in Monterey, Calif.

What is specialty produce, actually, and why does it matter for foodservice?

One-third of investors in Yum! Brands and Restaurant Brands International (RBI) support the exploration of reusable packaging, an advocacy group says.

The sale of Blue Apron’s operational assets for $50 million is expected to streamline the meal company’s business model and expand prepared meal company FreshRealm’s footprint.

The Foodservice Packaging Association recently honored Cincinnati-based ProAmpac for its RecycAll product line.

The Mushroom Council’s April promotion for Earth Month features award-winning, seen-on-TV chefs livestreaming on Kittch.com. The 2022 event reached consumers more than 4 million times.

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.

Speaking before the crowd at International Fresh Produce Association’s big show, Chef José Andrés said food — handled in a better way — has the power to heal the body, the spirit and the community.

Foodservice sales in the St. Louis, Mo., area have, for the most part, rebounded from the doldrums of the COVID-19 pandemic. In fact, some produce distributors say their restaurant business has surpassed 2019 levels.

Smaller sizes and varieties that are on the lower end of the price scale often are the choice of foodservice buyers, Michigan apple grower-shippers say.

A new location and updated schedule, as well as an appearance by the “Jackie Robinson of women’s hockey,” are all on tap for NEPC's upcoming expo.

US Foods has agreed to its largest vertical-grower partnership to date: Kalera.

“You get a lot of bang for your buck with veggies, because you can eat a decent amount and really feel full with all that fiber. And the calories are just very low,” registered dietitian Danielle Magnus said.

Jersey Mike’s Subs, Manasquan, N.J., assigned the Grilled Portabella Mushroom and Swiss Sub the No. 64 spot on its permanent menu — and The Mushroom Council is thrilled.

They're baaaaaack. About 3,000 people attended the 2022 Baldor Bite show, compared to about 1,750 at the last show.

Millions of consumers benefitted from Healthy Family Project’s annual Mission for Nutrition initiative — and so did produce brand partners.

Foodservice avocado sales seem to be slowly rebounding after the rollercoaster ride they endured during the COVID-19 pandemic.

“Our partnership with Gordon Food Service, combined with our modular, smart-farm platform, means we can rapidly deploy new indoor farms in strategically located cities like Kenosha,” the Square Roots CEO said.

Restaurants are responding to consumer demand for healthier items for children, and school foodservice operations are able to reintroduce what worked and be flexible when it’s not.

The appeal of familiar, comforting food in an uncertain world is fading, even though we’re heading into winter when carbs are king.

Home-to-Home food technology platform and community marketplace Tre’dish has today announced a $10m seed funding round as it commercializes and scales operations across the U.S. and Canada.

Foodservice demand is strong for Wada Farms, said Joe Esta, vice president of the Idaho Falls, Idaho-based company.

Sustainability is a global issue, and The Packer’s Sept. 13-17 virtual Sustainable Produce Summit will bring in high-profile speakers from within and outside of the industry to address key developments

How the food dollar ultimately splits out between foodservice and retail remains to be seen, but right now both channels are experiencing growth.

Datassential found in a recent survey that many foodservice operators are purchasing less fresh product as they reduce their order frequency to adjust for lower demand.

While it’s often used in sweet dishes and beverages – smoothies, breakfast bowls, ice cream, tarts, cocktails – some chefs are branching out.

The newest Fresh Insights for Foodservice report features baby lettuces, acorn squash, grapes and more, plus a section on how foodservice operators have been adapting their business models in light of COVID-19.

A growing number of restaurants are incorporating guava into their menus, according to a recent Fresh Insights on Foodservice report from the United Fresh Produce Association.