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RESEARCH PERSPECTIVE
Trends In Fresh Produce
by sherry tseng
Spring has sprung, and with a new sea- son comes new trends in fresh produce. According to Datassential’s Plant-Based
Eating Keynote Report, more than half of con- sumers say they’re eating more fruits and veg- etables than they were a year ago, signaling a shift in dietary preferences as consumers seek out healthier foods. In order to capture con- sumers’ interest, it is essential that restaurant operators find innovative ways to incorporate fruits and vegetables on the menu. For inspi- ration, here are a few ways to leverage the fol- lowing nine fastest-growing types of produce, compiled from Datassential’s MenuTrends tool, which tracks more than 100,000 U.S. menus.
1. Heirloom carrot
One-year menu growth: 88.6%
These aren’t your grandmother’s carrots – or
maybe they are, seeing as how the term “heir- loom” denotes a species that has been passed down for generations. Found in multiple colors that make for an Instagram-worthy presenta- tion, heirloom carrots are being roasted and served whole by chefs to add a pop of color to the plate. They can also add a premium halo to a dish or product, too – the Plant-Based Eating Keynote Report notes that 40% of consumers would be more likely to buy an heirloom fruit or vegetable at retail if the term “heirloom” was specifically called out.
2. Nectarine
One-year menu growth: 39.8% Nectarines often are used in sweet applica-
tions (think summery cakes or tarts) but now are also starting to show up in savory dishes, from seasonal salads to pizzas. For instance, Milo and Olive in Santa Monica, CA, tops its pizza with braised bacon and nectarines (move over, ham and pineapple) for an unconventional sweet-salty pie.
3. English pea
One-year menu growth: 35.2%
While the name might sound exotic, you’ve
probably already had English peas – they’re more commonly known as garden or sweet peas. On menus, the term English peas usually denotes fresh peas, which are best enjoyed within a few hours of being picked and can even be eaten raw (toss them in a salad for a
burst of spring flavor, for example). Although many operators are taking advantage of English peas to add flavor and textural contrast to dishes such as pastas or risottos, others are taking the familiar ingredient to the next level. Chicago’s Sociale offers a fresh spin on a Medi- terranean staple with its mint and pea hummus — according to Datassential’s issue of On the Menu: August 2017, more than one-third of consumers are interested in trying alternative hummuses, which swap traditional chickpeas for other vegetables.
4-6. Calabrian, hatch, shishito peppers
One-year menu growth: 31.0% (Calabrian); 24.8% (hatch); 24.6% (shishito) Seems like just about everyone’s looking to add a little spice to their life — in fact, more than 60% of consumers say they love or like spicy foods (Datassential FLAVOR). Italian Calabrian chiles are most often being used to add a spicy kick to traditional Italian dishes (on top of pizzas, mixed with pastas), but operators are also leveraging them as a flavor for sauces, glazes and butters. Hatch peppers, on the other hand, have a similar appearance and taste to jalapenos, and are finding their way into fiery versions of classic comfort foods (think nachos, burritos, stews or mac and cheese). And although Japanese shishitos aren’t usually spicy (although one out of every 10 to 20 can be), they’re a common offering at trendy
izakayas (Japanese pubs).
7. Purple cabbage
One-year menu growth: 23.0%
Purple cabbage isn’t just for decoration
anymore. Operators are discovering new uses for this brightly-colored veggie, which is said to be rich in vitamins, minerals and fiber. Find purple cabbage in many of the same applications as regular cabbage — lightly pickled with salt and vinegar for an eye-catching topping on tacos, in colorful slaws or salads (appealing again to that Instagram craze) or braised with ham or bacon for a hearty, veggie-based side dish.
8. Black garlic
One-year menu growth: 22.0% Though black garlic looks like regular garlic
that’s been charred, it’s not actually burnt. Its pitch-black appearance is due to the Mail-
lard reaction, which occurs when the garlic is roasted at low temperatures for a long time. It tastes sweet, earthy and slightly acidic like balsamic vinegar, and since it’s more mellow than raw garlic, operators are using it to add a punch of umami to just about anything. Find black garlic in sauces; ground into a paste and slathered on proteins; or even stir-fried for a riff on garlic fried rice.
9. Pickled red onion
One-year menu growth: 21.1%
When it comes to pickles, chefs are begin-
ning to look beyond just cucumbers, seeking out other vegetables that can be used to add acidity and balance the fatty flavors of a dish. Pickled red onions offer a simple solution and are versatile enough that they can be used in a number of global cuisines. New York’s Dos Caminos adds them to its fish tacos; Cali- fornia Gogi in Irvine, CA, offers them as an accompaniment to its bibimbap bowls; and fast-casual chain Panera Bread uses them in its Greek Salad with Feta and olives. Pickled red onions can even be menued as a premium pizza topping option: according to Datassential’s Pizza Keynote Report, Millennials are more likely than any other demographic to choose pickled veggies as a topping.
With great taste being one of the top moti- vators behind consumer consumption of fruits and vegetables (Plant-Based Eating Keynote Report), it’s more critical than ever that oper- ators and manufacturers keep abreast of the latest produce trends. Those who are able to implement trending produce in ways that put a fresh spin on familiar dishes will stand out from the pack.
Sherry Tseng is a publications special- ist at Datassential, a supplier of trends, analysis and concept testing for the food industry. To purchase the publica- tions mentioned in this article, contact Datassential managing director Brian Darr at brian.darr@datassential.com.
Datassential is the leading market research firm ded- icated to the food industry. Datassential maintains the industry’s most accurate and trusted menu database, MenuTrends. Through its OPERA panel, Datassential also maintains the largest online panel of independent, chain and non-commercial operators.
12 / JUNE 2019 / PRODUCE BUSINESS