US Foods | Fall Scoop
One of America’s leading foodservice distributors, Rosemont, Illinois-based US Foods has nearly 250,000 restaurant and foodservice operator partners today.
The popular broadliner has been innovating seafood products that cater to its foodservice partners’ growing needs, which continue to metamorphose in many exciting ways.
Back in 2017, US Foods first rolled out its Spring Scoop line, which featured “globally inspired” products with extensive sustainability bona fides, geared toward millennials.
“It’s clear that seafood sustainability matters on the menu, but while it’s a hot topic for diners, raising fish sustainably continues to be a challenge,” the company said at the time.
One year later, in February 2018, the company announced the expansion of the Spring range, with several seafood offerings with either Best Aquaculture Practices (BAP) or Marine Stewardship Council (MSC) certification added to the Scoop portfolio. Among the 26 new products added to the 2017 line, which also included items unrelated to seafood, were Harbor Banks Coho Salmon and Harbor Banks Yellowfin Tuna Loin.
These days, US Foods has shifted its focus to its 2019 Fall Scoop line, which also prioritizes sustainability and “global flavor” profiles. Two seafood offerings are being prominently featured by the distributor in the updated line: Seared Yellowfin Tuna Slices and Shell-On Butterfly Shrimp.
According to US Foods, the Seared Yellowfin Tuna Slices offer foodservice operators versatility that will save them time and food waste.
“Filtered with woodsmoke (Clearsmoke), [the Yellowfin Tuna Slices] retain the taste, texture, and color of fresh tuna. They’re tender and flavorful in bowls, on salads and with rice, enhancing starters and entrées alike. Using tuna that’s wild-caught from a fishery participating in a Fishery Improvement Project (FIP), they’re prepared without artificial flavors, colors or added preservatives,” US Foods said in a news release surrounding the item.
The Fall Scoop Shell-On Butterfly Shrimp product, which is 4-star BAP certified, features shrimp that is responsibly sourced and has no phosphates added.
“Deveined, butterflied and pressed, this product goes from freezer to table in a flash, with stunning results. The butterfly cut and pressed format provide expansive plate coverage for enhanced presentation,” US Foods said.
Here’s what Jennie Wandler, US Foods’ senior director of category management for seafood, and Anthony Kingsley, with US Foods’ Local and Sustainable Products division, had to recently share with SeafoodSource about the company’s innovation process for its Fall Scoop line.
What kind of trends have informed US Foods’ latest seafood product innovations?
Wandler: On-trend flavor profiles that speak to the evolving trends of diners. For example, our latest Fall Scoop product launch features products under a “Global Discovery Made Easy” theme in which we are showcasing products with Latin American, Asian and Middle Eastern influences. Today’s diners are more adventurous, and they expect diverse, authentic food experiences.
Product versatility so our operators can easily integrate our products into their menu offerings.
Labor saving benefits so our operators can save time and money back-of-house. For example, our newest Harbor Banks Shell-on Butterfly Shrimp comes to the operator deveined and butterflied.
Sustainable Sourcing is a primary area where we are truly innovating with our sustainable seafood programs and partners. As the second largest food distributor in the U.S., we are committed to making seafood choices easier and more transparent for restaurant operators through our sustainable seafood programs.
In fact, 73 percent of foodservice operators believe sustainability will become more important over the next 2 years (Technomic 2018) and 57 percent of diners consider sustainable seafood to be an important part of foodservice sustainability, the second most important component after reducing water use (Technomic 2018).
Diners care about sustainability and transparency -- the stories behind their food. Savvy operators have already begun to respond, because the demand for more responsible options isn’t just another trend. It’s a movement – and it’s here to stay.
Before a product is launched to our operators, we follow a strategic product development process in which many internal teams collaborate on the research, development and final execution of the product. There are many phases to this process. We are constantly testing and reworking the product with the help of both internal and external stakeholder feedback to ensure it will perfectly meet our high standards and the highest expectations of our operators before launch.
Kingsley: We have a formal Sustainably Sourced Seafood Policy that outlines measurable, timebound commitments that address all species within our Exclusive Brands seafood portfolio and each stage of our supply chain. In addition, this policy leverages our partnerships with best-in-class industry organizations at the forefront of seafood sustainability standards. To date, 80 percent of the Harbor Banks seafood portfolio, US Foods largest portfolio of Exclusive Brand seafood products, now meet either Progress Check or Serve Good standards.
Our Serve Good program is dedicated to products that meet responsible sourcing claims and adhere to strict Serve Good packaging standards. This includes seafood products that are certified sustainable to leading industry recognized standards, with chain of custody where applicable.
In addition, we have our Progress Check program that recognizes seafood products and vendors that have made significant progress towards meeting our Serve Good program standards. Through our Progress Check program, we partner with our vendors to help them move into our Serve Good program.
Which products have you seen really resonate in 2018/2019?
Wandler: Our goal is to bring innovative products to our operators that will make it easier for them to cater to the evolving demands of their diners and differentiate themselves from the competition.
The seafood products that bring the operator an on-trend flavor profile, versatility, labor savings and a sustainably sourced certification are really resonating with operators.
Example highlights include: Harbor Banks (Exclusive Brand from US Foods) Beer-Battered Alaska Pollock; Harbor Banks Fresh Crumb Breaded Shrimp; and Harbor Banks Coho Salmon.
What key features serve to set US Foods’ new seafood products apart in the market?
Wandler: Our commitment to making it easier for our restaurant operators by offering a wide variety of on-trend, versatile, time-saving and labor-saving seafood products.
Our focus on sustainability: We are committed to making seafood choices easier and more transparent for restaurant operators through our sustainable seafood programs and we value the positive feedback we are getting from operators around this commitment.
Photo courtesy of US Foods
