The demand for consistent quality, product innovation and food safety are the main factors influencing the partnership between the foodservice sector and fresh produce, according to industry experts at United 2006, in the US.
The round-table discussion, Fresh Produce Outlook: The Foodservice Perspective, focused on the challenges of incorporating fresh fruits and vegetables into menus.
For freshly cut fruit to succeed as a stand-alone item in the foodservice market, suppliers and retailers must work together to ensure the customer’s quality expectations are met, according to Dave Murphy, vice president of foodservice quality Ready Pac Produce in California.
He said that consumers rated fresh fruit and vegetables according to sensory perceptions such as aroma, texture and sweetness.
“You either meet that expectation or you don’t,” he said. “The challenge in produce is being able to deliver that slice of melon that delivers that flavour and sweetness but also delivers the shelf-life.”
But more variety is needed to satisfy the customers demands, according to Susan Forsell, senior director of quality systems for the US supply chain of McDonald’s.
She said: “What they liked yesterday isn’t going to be what they’re looking for tomorrow- and I think that’s exciting for all of us.”
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