How Fresh Produce Is Changing American Foodservice

Fresh produce is playing a key role in changing the American menu and what consumers expect when they dine away from home. The great news for the produce industry is that there has been a fundamental shift – produce is no longer simply a steamed side that languished on the plate but rather an important (and often strategic) element in menu design and consumer messaging.

Both consumers and operators are behind the increased use of produce in foodservice. When surveyed in 2014 by DATASSENTIAL, 94% of consumers believe it’s important for restaurants to feature more fresh fruits and vegetables on the menu. Ninety-one percent (91%) of operators agree, and 40% at that time planned to increase their use of fruits and vegetables.

The most obvious reason for this shift is, of course, the health factor. Studies show that items with a larger amount of fresh fruits and veggies immediately enjoy a healthier perception than items without or with less. This is true even of indulgent items such as burgers, pizza, nachos and desserts. But the role of produce goes well beyond the better-for-you factor: Produce increases visual appeal, imparts a wide variety of textures, augments the perceived value of an item, and lends authenticity to items inspired by international cuisine. And while produce can lend authenticity, it can also create a comforting and familiar base thus allowing consumers to feel safer in experimentation with formats or ingredients that are unfamiliar.

To read the rest of the story, please go to: DATASSENTIAL / DMA Solutions