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“Fresh Insights for Foodservice” is a quarterly report from United Fresh. This valuable resource, developed in partnership with Datassential, identifies the latest trends in how fresh produce is being used in restaurants, retail, home delivery and beyond, highlighting on-trend ingredients and growing flavors in fruits and vegetables. The Summer issue reports on pineapples, collard greens, grapefruit and parsnips as well as kebabs & skewers and soups & stews. In addition, this issue's "View From Above" looks at how produce enlivens menus at colleges & universities, including an interview with 2019 Produce Excellence in Foodservice Award winner Lesa Holford, Corporate Executive Chef, The Ohio State University.