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Fall 2014 Fresh Insights for Foodservice 

Fresh Insights for Foodservice: Fall 2014 (#uf2014-05)

The Fresh Insights for Foodservice Fall 2014 issue reports how kabocha is building on consumer interest in winter squash, how chefs and foodservice operators are leveraging the versatility of beets across a wide variety of menu options and how the traditional sweet potato is delighting diners in both sweet and savory applications. In addition, menu intelligence reports focus on fresh squeezed juice and pasta, while the "view from above" section takes an inside look at fresh produce at convenience stores.

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