Food & Food Equipment News

United Fresh Report Highlights Foodservice Menu Trends for Fresh Produce

The summer 2017 issue of United’s Fresh Insights for Foodservice report, a quarterly publication from United Fresh showcasing the latest innovations in fresh produce use in foodservice, as well as the creativity of chefs and foodservice operations in incorporating fresh fruits and vegetables to create flavorful and vibrant menus, is now available.

The report features “In Season” and “On the Horizon” updates, which are dedicated to the commodities and menu items that are currently on summer menus as well as items that will be featured in winter 2018 menus. “In Season” focuses on the variety of tropical fruits, along with endive, that are influencing warm weather menus, as well as on-trend premium cold pressed juices.

Looking ahead to winter 2018, “On the Horizon” highlights avocados, potatoes and unique ways that winter produce items are topping pizzas. “The winter season provides a prime opportunity to feature produce in menus,” said Jeff Oberman, Vice President of Trade Relations for United Fresh Produce Association. “Planning for menu promotions start months in advance, and produce companies should begin reaching out now to foodservice distributors and operators to develop exciting menu items that will capitalize on the coming holiday season and special events like the Super Bowl.”

“Top Chain Trends” spotlights menu items featuring sweet corn, onions and blueberries. Finally, the “View from Above” section looks at ways in which hotels are using produce to elevate their guests’ dining experience, featuring an interview with 2017 Produce Excellence in Foodservice Award winner Chef Matt Smith, CEC, Executive Chef of the Sheraton Columbus Hotel at Capitol Square.

“Consumers are looking for healthy options when they travel,” said Oberman. “Fresh produce can play a key role in hotels’ ability to provide healthy and flavorful menu options.”

Fresh Insights for Foodservice is developed in partnership with Datassential, a leading market research firm dedicated to the food Industry, using data from its extensive menu database, MenuTrends. Incorporating feedback and input from the United Fresh Retail-Foodservice board, the report provides United Fresh Members and the broader industry a comprehensive look at how chefs and restaurants are featuring fresh produce on their menus. The report is sponsored by Tanimura & Antle.

Fresh Insights for Foodservice is free to United Fresh Members and $50 to non-members. To order the report, visit www.unitedfresh.org.

Sweet Tomatoes, Souplantation Parent Signs Produce Deal

Two San Diego area farm-to-table innovators are teaming up to provide the freshest possible produce to 13 Souplantation restaurants in San Diego and Temecula.

Garden Fresh Restaurant Corp., the parent company of Souplantation and Sweet Tomatoes with headquarters in the Rancho Bernardo area, announces today an agreement with Encinitas based Go Green Agriculture Inc., that calls for Go Green to supply 100 percent organic lettuce to Garden Fresh's San Diego County Souplantation restaurants. Go Green will begin supplying the locally grown lettuce to the restaurants beginning September 28. Lettuce supplied by Go Green will be used in a favorite lettuce wrap recipe featured for lunch and dinner in area Souplantation's from September 28 through September 30. 

"Our commitment to farm-to-table freshness is once again bolstered with our agreement with Go Green Agriculture," said Garden Fresh CEO John Morberg. "For nearly 40 years, our restaurants have been bringing farm fresh food to our guests. Now, with Go Green we will have organic lettuce grown literally in our neighborhood in an environment that capitalizes on integrating technology with agriculture for the absolute freshest and highest quality product. The partnership with Go Green supports our 'Discover Fresh' brand revitalization campaign announced late last year, which includes a focus on farm-fresh food and made-from-scratch menu items."

Go Green Agriculture Founder and CEO Pierre Sleiman, said, "We're thrilled to begin working with Garden Fresh. We'll be supplying our organic lettuce to Garden Fresh from our organic hydroponic farm in Encinitas. With hydroponic technology, our system uses up to 80 percent less water than conventional outdoor farms, an added benefit in our current drought situation. We will be delivering fresh organic lettuce to Garden Fresh within hours of harvesting, and you can't get fresher than that."

Last summer, Sleiman was recognized at The White House at the "Champion of Change" event where he received a "Future of Agriculture" award, recognizing his innovative use of technology for sustainable delivery of fresh produce products to the marketplace.

Oregon Cherry Growers' New Foodservice Pouches Raise the Bar for Maraschinos

Grower-owned cooperative Oregon Cherry Growers, known for perfecting the original maraschino cherry and debuting the first line of natural, non-GMO certified maraschinos, is unveiling its latest innovation in the industry – this time in packaging. The new, convenient pouch-style packaging is the first of its kind and has already received the National Restaurant Association FABI Award after its debut at Natural Products Expo West in March.

The single-serve foodservice pouches, are easy to open, and filled with colorful and flavorful cherries.  They provide a convenient, portion controlled option for operators who use maraschinos as a key ingredient, but don't want the hassle of refrigerating and storing bulk containers. The new maraschino pouches eliminate mess, waste and storage space requirements, and are pasteurized for safety and improved freshness. In informal interviews, 76 percent of bartenders said they preferred the maraschino pouch to their current product, with 100 percent saying it was easier to fill their cherry condiment trays. The traditional maraschino pouch carries approximately 25 cherries, while the larger Bordeaux-Style cherry pouch averages around 18 per pouch.

“Maraschino cherries are an ingredient in nearly every bar and restaurant in the nation,” said Tim Ramsey, Oregon Cherry Growers President and CEO. “In addition to providing the absolute best product to our foodservice customers, we’re consistently striving to improve the overall product experience, on both sides of the bar. The new Maraschino Foodservice Pouches are held to the same standard of quality as all our products, and add a level of convenience for operators not currently offered by any other maraschino manufacturer in the world.”

Excitement about the new packaging innovation is already evident among foodservice operators. The pouches are the recipient of a National Restaurant Association 2015 Food and Beverage (FABI) Award, which recognizes progressive food and beverage products that will make a substantial impact in the restaurant industry.

The Maraschino single-serve Foodservice Pouches are packaged in cases of sixteen 9 oz. packages, in both traditional Maraschino and natural Bordeaux Maraschino varieties. Both varieties have a shelf life of one year, are kosher and halal certified, and free of gluten, cholesterol, sodium and trans fats. The Bordeaux style are free of preservatives and made with natural colors and flavors.

If interested in receiving samples of the product line to test, contact Matthew Gillespie at [email protected] or 503.364.8421. 

United Fresh Seeks a Few Great Produce Managers

If you know an outstanding retail produce manager, nominate them for the 2015 United Fresh Retail Produce Manager Awards. This program pays special recognition to produce managers on the front line, working everyday to increase sales and consumption of fresh produce.

This year, 25 produce managers will be honored for their commitment to:

• Innovative Merchandising
  
• Produce-Related Community Service
  
• Company Recognition
  
• Commitment to Customer Satisfaction

The winners and their Corporate Produce Directors will receive FREE travel and registration to United Fresh 2015 in Chicago and be recognized at the Retail-Foodservice Celebration Dinner.

 

"The impact of this program goes well beyond the award.  We have seen first-hand the pride and confidence that our Produce Managers gain through this achievement for their hard work - it helps make them stronger produce professionals," said Mike Tipton, Director of Produce/Floral Operations, Food City.

 

Click here for more information about the program contact Jessica Mosley, Director of Education, at 202.303.3417. 

 

Macfrut Names Produce Industry Innovation Leaders

This year's Innovation Oscars at Macfrut have been awarded. The ceremony was one of the most awaited events at the international fruit and vegetable exhibition, which took place from September 24-26 at the Fiera Cesena premises. The awards went to novelties developed for the fruit and vegetable supply chain, and were divided into four categories defined by a professional jury. A further Oscar was assigned based on the visitors’ votes.

The winner in the packaging category is the multi-variety Christmas package produced by the VOG Consortium for Marlene apples. For the machinery and sorting-packaging technologies category, the award went to Turatti with its strawberry capper Frazer model, while the company Gaiago was voted the best in the logistics and services category with its “Soleil’ Meilleur.” The winner in the seeds and fruit and vegetables category was San Lidano with “Orti Laziali.” Finally, the visitors who attended the three-day Macfrut show chose Ortoromi with its “Insal’Arte” as their people's choice winner.

In 2014, Macfrut hosted an increased number of visitors and exhibitors, and planning for Macfrut International 2015 is already under way. One of the most surprising announcements at this year's edition was President of Cesena Fiera Domenico Scarpellini's statement that this year's show, the 31st since Macfrut was first launched, will be the last one under his management: “This is going to be my last Macfrut edition. Working at Macfrut has been a deeply rewarding experience, both at the professional and at the personal level. I wish to thank all my colleagues of the board of directors, as well as all employees. One of our goals has always been to make Macfrut as efficient and well-functioning as possible: it was a joint enterprise, to which we all contributed. I want to express all my wishes to my expected successor.”

California Strawberries And Celebrity Chef Brian Malarkey Kick Off National Strawberry Month

To celebrate National Strawberry Month in May, the California Strawberry Commission partnered with celebrity chef and restaurateur, Brian Malarkey, to take classic summer dishes from ordinary to fabulous by just adding strawberries. Additionally, the Commission is "painting it red" with a #StrawberryRed digital camera giveaway. For the new recipes, and to learn more about the giveaway, visit www.californiastrawberries.com.

Former "Top Chef" finalist and judge of "The Taste," Brian is known for his love of using fresh and seasonal ingredients in the dishes served at his restaurants in L.A., San Diego and Austin. Adding his personal touch to summertime favorites, Brian created fresh new recipes like Citrus Halibut with a Strawberry Relish and a Sweet and Tangy Strawberry Brandy Barbecue Sauce for ribs.  These dishes illustrate how easy it is to just add California strawberries to any recipe.

"I love adding fresh, seasonal ingredients to my recipes at my restaurants and at home," said Malarkey. "Strawberries have a unique quality because they can be added to both sweet and savory dishes, and really do have a way of adding a surprising pop of flavor to any dish, making it extra special and tasty."

With more than 2.3 billion pounds harvested annually, nearly 90 percent of strawberries produced in the U.S. come from California. While available 365 days a year, California strawberries are most abundant from March through August. Low in sugar and packed with nutrients, eating just eight strawberries a day may improve heart and brain health, lower blood pressure, and reduce the risk of some cancers.

"We are excited to team up with Brian Malarkey to celebrate strawberries in a way that everyone can enjoy," said Chris Christian, Senior Vice President, California Strawberry Commission. "Strawberries are delicious alone, but can be easily added to almost anything as you'll see in the unique recipes Brian created for us."

Vidalia Onion Committee Celebrates the Season with “V is for Vidalia” Campaign

Vidalia onions are back in season, and harvest officially kicked off on April 21, 2014. The original sweet onion will celebrate its retail debut with the new “V is for Vidalia” campaign that is going digital with increased social media efforts including a coupon and national food blogger contest on Facebook.

First discovered in the 1930s, Vidalia onions are the pioneer of sweet onions and Georgia’s official state vegetable. Over the years, they have grown into a leading consumer brand bringing in around $140-million farm gate value to the state’s economy annually and research reveals that over 90 percent of consumers are familiar with the Vidalia onion brand.

“Vidalia onions remain the most recognized onion brand in the market and we’re excited to continue to share the message about the original sweet onion with the “V is for Vidalia” campaign,” remarked Susan Waters, Executive Director of the Vidalia Onion Committee. “Whether they are grilled, caramelized, sautéed or simply sliced raw, we want to remind consumers of the versatility and premium sweet flavor of Vidalia onions – not to mention that they are only grown in Georgia and available in the spring and summer months.”

To launch the promotion and kick off the season in style, the Vidalia Onion Committee hosted a field tour for food bloggers and media on April 25-26, 2014. The field tour coincided with the 37th annual Vidalia Onion Festival; and allowed participants a behind the scenes look at the Vidalia onion industry, as well as provided one-on-one conversations with onion farmers. The bloggers shared their experience in real-time and consumers were able to follow along on social media at Facebook.com/VidaliaOnions, Twitter at #VisforVidalia and Instagram.com/vidaliaonioncommittee#.

“We were excited to invite food bloggers and media from around the country to tour the Vidalia onion fields and packaging facilities at the beginning of our season. Education is a powerful tool, and sharing the entire farm to fork experience gave these individuals a real sense of how and where Vidalia onions are grown, and what makes them special,” said Kevin Hendrix Chairman of the Board of Directors for the VOC.

With a changing media marketplace, the Vidalia Onion Committee isn’t stopping at the field tour as the only social experience. Waters commented, “The peer to peer influence of social media is a dynamic environment for sharing recipes, tips and savings with consumers all season long.”

To that end, The Vidalia Onion Committee is also engaging food bloggers with the “V Culinary Challenge.” Starting April 21 through June 10, bloggers will be invited to submit their own recipes online at Facebook.com/VidaliaOnions and starting May 1 through August 4, consumers will be invited to vote for their favorites. The grand prize winner will receive a cash prize of $2,500 and their bio, blog and recipe will be featured on the VOC’s web site. Two runner-up winners will each receive a cash prize of $500.

To reward consumers who frequent the Vidalia Onion Facebook page, the VOC will be featuring a coupon for $.50 off five pounds or more of bagged or bulk Vidalia onions. During the month of May, the committee will host a weekly trivia contest on Facebook and consumers will have the opportunity to win a basket of Vidalia onions along with other items.

For more information, visit Facebook.om/VidaliaOnions. For recipes and tips, visit VidaliaOnion.org.  

Global Canned Fruits Market Is Expected To Reach USD 10,827.7 Million by 2019

Transparency Market Research has launched a new market report titled "Canned Fruits Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 - 2019". According to the report, the market was valued at USD   8,626.6 million in 2012 and is expected to reach USD 10,827.7 million by 2019, estimated to grow at a CAGR of 3.3 percent from 2013 to 2019.

Browse the full report with complete TOC at http://www.transparencymarketresearch.com/canned-fruits-market.html

The global market for canned fruits witnessed growth in recent years due to rising demand for convenient food. In addition, availability of variety of products and cheap and environment friendly raw materials are some of the other factors contributing towards market growth. Stringent government regulations and availability of different alternatives in the market for canned fruits are the major growth barriers to the market.

Europe dominated this market and accounted for over 40 percent share of the global demand in 2012 followed by North America, which accounted for over 30 percent share for the same year. In the future, Asia Pacific is expected to be the most promising market and is expected to exhibit the fastest growth, with an estimated CAGR of 3.8 percent from 2013 to 2019. Growing demand for increasing spending habits, life quality, and changing trends in ethnicity are the major factors contributing to the growth of canned fruits in this region.

The global market for canned fruits in 2012 was highly concentrated among the top three players which accounted for 54 percent share of the market. There are also many small and medium size players participating in the market. Private labels of retailers also accounted for more than 30 percent share of the market. Canned fruits either reach the producers directly through the industry participants by distribution of their own brands, or through integrated producers. In most of the cases, a wholesaler is involved. The wholesaler buys products from several different manufacturers and delivers those to retailers. Key players of the market are Del Monte, Dole, Seneca, and Rhodes Food Group among others.

H.B. Fuller Sesame High Modulus Tape Helps Protect Produce Yields

In a packaging era where light weighting and flexible substrates are the name of the game, corrugated packaging designers are looking for solutions to a myriad of fruit and vegetable produce distribution challenges. Today's corrugated packaging designers must help customers reduce loss from damaged produce and product claims in the supply chain, while helping them meet revenue and sustainability goals. Corrugated packaging designers can now help produce manufacturers protect their yields with robust, retail-ready packaging using Sesame® High Modulus Tape from H.B. Fuller. The tape reinforcement technology provides increased stacking strength with minimum material use for increased box life and reuse.

With Sesame High Modulus Tape, produce trays see improved stacking longevity and up to 40 percent enhanced bulge resistance versus the same packaging with no reinforcement. Sesame High Modulus Tape applied to the bottom of horizontally-corrugated trays provides a reduction in the rate of bottom sag in a humid environment and a 45 percent reduction in sag in cold humid conditions versus trays with no reinforcement. This translates to increased time-to-sag failure of over 10 times.

"Our Sesame High Modulus Tape is the result of decades of developing reinforcement technology for the packaging industry, along with our deep understanding of produce packaging needs and challenges," said Peter Lockey, Adhesive Coated Solutions global business director at H.B. Fuller. "This is a proven fiber technology that will give our corrugated packaging customers confidence that their boxes, trays and bins will hold up better – even in the most challenging environments."

Sesame High Modulus Tape also is designed for greater compression strength, which increases stacking strength, keeps stacks straighter longer and reduces stack failure when compared to the same trays without reinforcement. This tape applied to hand holes of corrugated, Euro-style trays provides a 15 to 23 percent increase in average compression strength compared to trays without reinforcement and a four to 10 percent increase in average compression strength in regular slotted cartons (RSC), trays and bins.

This reinforcement tape technology provides clear advantages in supply chain integrity, cost savings and sustainability. Stacks of produce and RSC maintain strength and shape longer during transport, endure transit vibration and reduce damage from fluctuating temperature and humidity conditions. Cost savings also can be achieved through optimizing corrugated linerboard weights and reducing the corrugated footprint while still maintaining necessary box strength. Sustainability goals can be enhanced by reduced dependence on petroleum-derived plastics and polystyrene packaging.

To learn more about how Sesame High Modulus Tape can improve box life while promoting cost savings and sustainability goals, visit www.hbfuller.com/packaging-solutions.

Topeka Welcomes Natural Grocers

Natural Grocers by Vitamin Cottage^® (NYSE: NGVC) is announcing the grand opening of its Topeka store, which will be located at 5836 SW 21st Street. Joining Natural Grocers locations already open in Overland Park, Wichita and Lawrence, the Topeka store officially opens for business on September 17th.

"Healthy food should be affordable," said Kemper Isely, Natural Grocers Co-President. "We're looking forward to welcoming our neighbors into our store-– and not just to shop. We hope they take part in our free nutritional education seminars, or pick up some practical ideas for healthy eating during one of our free cooking demonstrations." Natural Grocers will have its first free cooking class at noon on opening day, with nationally recognized nutrition expert Cary Tamburro, BS, making "Smoothies to Jump Start Your Health" Ms. Tamburro follows with a free evening seminar at 6pm on  "Super Charging your Health: Protecting Against Stress". Both events are sponsored by Garden of Life & Minami products.

Natural Grocers, based in Colorado, offers free health coaching to its customers—including individualized nutrition sessions, meal planning, and other guidance about nutrition and health. Every Natural Grocers supports a full time credentialed Nutritional Health Coach and all staff are trained to help shoppers find products and resources to support their individual needs. The company also offers free seminars, guest speakers and cooking demonstrations for the community (schedule:http://www.naturalgrocers.com/nutrition/nutrition-seminars).

Natural Grocers offers only natural and organic products on its shelves.  Shoppers will find only USDA-certified organic produce and meats from animals raised naturally without the use of antibiotics or hormones. The affordable grocery chain also offers an extensive natural dietary supplement and body care department, and a large selection of gluten-free and other products for special diets.

Natural Grocers is equally as well known for what it does not sell:  foods that contain artificial ingredients such as colors, sweeteners, flavors, preservatives, hydrogenated oils, or produce grown with synthetic pesticides. (See: "What We Won't Sell and Why.")

The Topeka Natural Grocers will be open Monday through Saturday from 8:56 a.m. to 8:04 pm. On Sunday the store will be open from 9:56 a.m. to 7:06 p.m.

About Natural Grocers by Vitamin Cottage Natural Grocers by Vitamin Cottage (NGVC), founded in Colorado by Margaret & Philip Isely in 1955, was built on the premise that consumers should have access to affordable, high-quality foods and dietary supplements, along with nutrition knowledge to help them support their own health. The family-run store has since grown into a successful national chain with locations across Colorado, Texas, Utah, Wyoming, Oklahoma, Missouri, New Mexico, Montana, Kansas, Idaho, Nebraska, Arizona and Oregon—employing over 2000 people. The company went public in July 2012; however, Isely family members continue to manage the company, building on the foundation of their parents' business.  Natural Grocers' popularity and success can be traced back to its founding principles: providing customers with high quality products at every day affordable prices.