Progressive Grocer

FEB 2017

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90 | Progressive Grocer | Ahead of What's Next | February 2017 Seasonal Produce Fresh Food Radishes and Regal Hues "When I think of spring produce, I think crunchy vegetables, Brussels sprouts, asparagus and radishes," says Karen Caplan, president and CEO of Frieda's Specialty Produce, in Los Alamitos, Calif. While Frieda's offers a refreshing assortment of the last-named item, from Icicle to French Breakfast to Watermelon Radishes, Caplan is particularly excited about Frieda's new eye-catching radish packaging. e company recently introduced a Watermelon Radish pouch bag, which features an image of the large radish sliced in half, showcasing both its beige-to-green exterior and bright-pink interior. is tender-crisp cousin of the daikon radish is also featured in the stunning crudité platter at True Food Kitchen, a restaurant chain with 16 locations in 11 states, and six more locations currently in the works this year, giving the item tremendous exposure. Caplan foresees that Watermelon Radish sales will come from customers who've dined at True Food, as well as others who identify strongly with the new visually enticing Frieda's packaging in grocery stores around the country. Also blooming this spring, according to Caplan, is a regally hued trend four years in the making. In 2013, Frieda's predicted that purple produce — rich in anthocyanins, antioxidants touted for their health benefits and disease-fighting properties — would The goal is always to coach customers on using more fruits and vegetables to enhance flavors, textures and, of course, nutrients." —Meredith McGrath, Redner's Markets Learn more about SNACK WEEK at The NGA Show, Booth 731 www.TrulyGoodFoods.com With product lines for every day of the SNACK WEEK, Truly Good Foods is the ideal snack partner for your store.

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