Holding (Food)Service

The 2015 PMA Foodservice show can provide valuable insight on how to satisfy consumers’ growing demands for fresh food. 

For many of today’s consumers—especially the coveted Millennial shopper—the most frequented area of the supermarket is the perimeter. Not coincidentally, this is where the produce and fresh products are typically displayed; and this preference for fresh extends beyond the grocery aisles. Health-conscious consumers are not willing to forego their desire for healthy, fresh food when dining out.

The PMA Foodservice show, which will take place July 24-26 in Monterey, Calif., is dedicated to fresh produce that is geared toward professionals in the foodservice industry. More than 1,800 attendees are expected to walk the showroom floor; all are invited to enjoy the show’s revamped welcoming reception, hosted outside so that guests can enjoy the Californian scenery.

At this year’s event, all of the education sessions will take place in one day, including a new Hands-On Fruit and Veggie Training session that will teach attendees how to select, store, prepare and serve various types of fresh produce.

Ashley Boucher, public relations manager for the Newark, Del.-based Produce Marketing Association, says that other educational topics covered will include, “celebrity chefs forecasting menu trends; what “foodie” trends are shaping the way customers eat; and what is the next global taste.”

The sessions will also help attendees understand which demographic segments are their most valued customers, and how the rise in the Hispanic population will affect the foodservice industry. “Through recipes, tastings and presentations, attendees will experience new global flavors that will win customers and keep them coming back,” Boucher adds.

Another show amenity is Chef Talks, a strolling lunch that will allow attendees to interact with chefs, sample new flavors and discover fresh ways to incorporate produce into menus.

Then, of course, are tips and product information to be gained at the various show booths. Below is a selection of the companies that will be on hand to share how foodservice professionals can better utilize produce:

Del Monte Fresh Produce N.A. Booth #26

www.freshdelmonte.com

Del Monte Fresh Produce plans to showcase its various value-added offerings, lines of fresh cut produce and whole produce selection, including bananas, tomatoes, grapes, avocados and peppers. The fresh cut range will include the different combination and packaging capabilities available, and feature fruits such as Del Monte Gold Extra Sweet pineapple chunks and spears, watermelon, mango, strawberries, blueberries, apples, fruit cups, parfaits, snack trays and more.

Vegetable kits will also be on display, featuring butternut squash, Brussels sprouts, mire poix, kabob kits and pepper strips, among others. Del Monte Fresh Guac, available in different flavors geared toward the foodservice industry, will also be showcased.

New this year, Del Monte will offer its latest juice line, Pure Earth juice, which is available in four flavors: 100% Pineapple Juice, 100% Pineapple/Banana/Coconut Juice, 100% Pineapple/Blueberry/Blackberry Juice and 100% Pineapple/Lime Juice. “To make Pure Earth juice, we keep it simple,” says Dionysios Christou, vice president marketing for the Coral Gables, Fla.-based company. “We use Del Monte Gold pineapples, hand-picked at the peak of ripeness from our farms in Costa Rica, and juice them only with the finest fruit.  We don’t use fillers or concentrate.”

The Garlic Co. Booth #46

www.thegarliccompany.com

The Garlic Company will be featuring freshly peeled garlic from its new 2015 garlic harvest. The peeled garlic is packaged in both five-pound jars and five-pound bags, based on the customer’s preference. Also on display will be the company’s triple washed diced garlic, packaged in a three-pound bag, six bags to a case. “Being that this product is already diced, it allows chefs to use a fresh garlic ingredient in the kitchen that requires zero prep work,” says Michael Layous, sales and marketing for the Bakersfield, Calif.-based company. “The washing process provides the product a longer shelf life while still maintaining true garlic flavor.”

USA Onion/Idaho-Eastern Oregon Onion Committee Booth #55

www.USAOnions.com

USA Onions/Idaho-Eastern Oregon Onion Committee will be at PMA Foodservice to share information on the availability of yellow, red, and white Spanish sweet onions. “With the region’s season beginning in August, our shippers are excited to have the chance to share information about the upcoming season,” says an official for the Parma, Idaho-based Committee. Idaho and Eastern Oregon ship more than one billion pounds of onions each season. Officials add that the quality of this year’s crop looks excellent.

Shippers under USA Onions offer a wide variety of sizes and packaging to suit customers’ needs. “The foodservice trade has been a critical part of our area’s onion business, and we are looking forward to another great season,” officials say.

Apio Booth #75

www.eatsmart.net

Apio, founded in 1979 by celery growers and named after the Spanish word for celery, is now a vegetable shipper, processor and distributor under the Eat Smart and GreenLine brands. At the PMA Foodservice show, the company will focus on its Sweet Kale vegetable salad. The versatile salad—containing kale, cabbage, broccoli, Brussels sprouts and chicory—is pre-washed, cut and ready-to-serve. Designed to be able to be served both hot and cold, the salad is gluten-free and vegetarian. “It is a huge timesaver—no need to buy, wash and cut five vegetables—just open the bag and go,” says Mike Casazza, executive vice president of sales and marketing for the Guadalupe, Calif.-based company, which will also offer recipes to support consumers.

Prime Time International Booth #85

www.primetimeproduce.com

PMA Foodservice attendees that stop by the Prime Time International booth can work with company officials on a program to satisfy various quality and food safety needs. Prime Time, a supplier of sweet mini peppers, boasts a year-round supply with its production of the green, red, yellow and orange varieties in California and Mexico. Based in Coachella, Calif., the company offers long-term price agreements to food service suppliers and operators. “Because we control all parts of the production chain from being the grower, harvester, packer, marketer and shipper, the consistency of our products is unrivaled in the industry,” says Mike Aiton, director of marketing.

Avocados from Mexico Booth #119

www.avocadosfrommexico.com

Avocados from Mexico (AFM) will return to the PMA Foodservice show this year with its always- in-season avocados and its director of foodservice, chef Mark Garcia, in tow. Garcia will be at the booth to showcase recipes that highlight the versatility of avocados and to offer show attendees samples. “Mexican avocados are the only avocados that are available 24 hours a day, seven days a week, 365 days a year, which means that they are in season year-round, making them a great addition to any menu,” Garcia says.

Officials from the Irving, Texas-based organization say that it will feature the endless options for avocado use including wraps, seafood, salads and more. “As avocado interest rapidly increases among consumers and expands well beyond traditional Mexican cuisine, AFM will showcase a variety of innovative applications, helping foodservice professionals think outside the box when it comes to menu ideation featuring the versatile fruit,” Garcia adds.

Ocean Mist Farms Booth #120

www.oceanmist.com

Ocean Mist Farms, growers of fresh vegetables—notably artichokes and Brussels sprouts—will showcase a variety of package sizes at PMA Foodservice. “Brussels sprouts are one of the fastest growing cooking vegetable items at retail and on restaurant menus,” says Diana McClean, director of marketing for the Castroville, Calif.-based company. The company will also show attendees highlights from its new organic line, Ocean Mist Organic.

Grimmway Farms Booth #135

www.grimmway.com

Grimmway Farms is prepared to showcase its “fresh ideas to grow sales,” says Lisa McNeece, the company’s vice president of foodservice. The latest offering from the Bakersfield, Calif.-based company is a selection of organic rainbow carrots, including baby, cello, shredded and julienne cut. “The variety of cuts will complement any recipe and the extra pop of color will dazzle any audience,” McNeece adds.

Mann Packing Co. Booth #139

www.veggiesmadeeasy.com/food-service

Mann Packing will show attendees its latest products as well as reinforce its core product line. “Mann’s Sunny Shores is committed to providing year-round fresh cut and commodity vegetables,” says Gina Nucci, director of foodservice marketing. “Our mission is Fresh Veggies Made Easy.”

The Salinas, Calif.-based company’s core products include Simply Singles whole leaf lettuces, Broccolini, Arcadian Harvest Petite Whole Leaves and Stringless Sugar Snap Peas. At PMA Foodservice, it will debut Golden Roasteez, Veggie Power Blend and Jumbo Kohlrabi. The company also plans to release its Technomic research study, from operators on their vegetable preferences.

Hollandia Produce Booth #148

www.livegourmet.com

Hollandia Produce will be at PMA Foodservice displaying its latest marketing campaign: It’s a Better Butter Choice!, which has been in retail since mid-April. The campaign is designed to show how hydroponic greenhouse grown living butter lettuce from Hollandia Produce offers superior quality, consistency and food safety, says Renee Cooper, marketing manager for the Carpinteria, Calif.-based company.

Officials will be on hand to demonstrate how the butter lettuce can be used in various recipes beyond salads. During the Chef Talks on Saturday, July 25, Hollandia Produce will offer attendees samples to taste the lettuce for themselves. “With both conventional and organic offerings, Hollandia Produce is able to meet the needs of today’s most discerning customers and consumers,” Cooper adds.