The latest issue of United’s Fresh Insights for Foodservice report explores how innovative chefs are adding fresh fruits and vegetables to create flavorful and vibrant winter menus. The winter issue reports how roasted vegetables are showcasing rich flavors, operators are featuring brussels sprouts in a wide variety of preparations and a feature about the shishito pepper surprising diners with an occasionally spicy kick. These trends and more are part of the winter 2015 edition of Fresh Insights for Foodservice, a quarterly report from United Fresh showcasing the latest innovations in fresh produce use in foodservice.
Fresh Insights for Foodservice is free for United Fresh members and $50 for non-members. To purchase the report, click here. If you have questions, contact Miriam Wolk, United Fresh’s Vice President, Member Services at 202-303-3410. For questions about the data or content in this report, contact Maeve Webster, Senior Director, Datassential.