Foodservice could be the next big avenue for growth in the soft-fruit category, it was claimed last week.
Delegates at the Global Berry Congress in London last week heard that while the UK foodservice industry continues to grow, the soft-fruit sector will miss opportunities if it does not turn its attention to the sector.
Tom Steele from New Focus Ltd claimed that foodservice was not as “predatory” as the retail market, but still provides substantial and “strategic” opportunities for growth, as it provides nine billion meals in the UK every year.
He said: “For those who stay close to the foodservice market, there are more windows of opportunity at any given time than in the retail sector, at less expense and less risk.”
He added that food service is a long-term option for those “wishing to escape the relentless brutalism and price pressures” in the retail market.
Nigel Harris, chief executive of foodservice supplier Fresh Direct, called for a marketing campaign aimed at the foodservice sector to raise awareness about the products and how they can be used in the kitchen.
He said: “Our customer base is not buying much soft fruit because suppliers are not focusing on foodservice. Berries are seen as strawberries and cream and, at a push, summer fruit pudding - for now, menu innovation is all about vegetable and salad lines, while berries are seen as toppings and garnishes.”
The soft-fruit sector must push beyond the perception berries must be constrained to the dessert, which is bought by only 40 per cent of those eating out, Harris warned.
He added that feedback from chefs shows that they see berries as too time-consuming to prepare, that waste is an issues, especially for event caterers, and that there is not much guidance available on seasonal variations.
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