US Foods Summer Scoop 2017
US Foods is unveiling its Summer Scoop 2017 product lineup “It’s a Matter of Choice."
 

ROSEMONT, ILL. — US Foods is unveiling its Summer Scoop 2017 product lineup “It’s a Matter of Choice,” designed to help restaurants meet the demands of the “discerning diner,” the company said.

Stacie Sopinka, US Foods Spring Scoop 2017 - What Millennials Crave
Stacie Sopinka, vice-president of product development and innovation for US Foods

“From socially conscious consumers to the specialized diets of food tribes, it’s becoming harder for groups of diners to visit a restaurant and find something on the menu that appeals to each of them,” said Stacie Sopinka, vice-president of product development and innovation for US Foods. “Within a party of four, it’s not uncommon to find at least one diner who is gluten-free or vegetarian while the others want to explore bolder, trending flavor combinations. When restaurants can expand the choices they offer consumers with a few simple additions to their existing menu, they win.”

US Foods’s Summer Scoop features 24 products that target evolving consumer preferences, from meatless wings to gluten-free pizza crust to paleo pasta.

“Whether it’s meat vs. meatless; traditional vs. adventurous; healthy vs. indulgent; or anything in between – our Summer Scoop lineup caters to your customers’ opposing tastes,” Ms. Sopinka said. “We’re featuring products that have wide-spread appeal, including sustainably sourced meats; items for gluten free, vegetarian or paleo diets; global flavors; shareables; portables; and simple indulgence.”

Patuxen Farms Chick-Arrones, US Foods Summer Scoop 2017
Patuxen Farms Chick-Arrones
 

Picking a Protein

US Foods’ Summer Scoop includes a variety of meat and meatless options to help restaurant operators deliver on protein trends.

Patuxen Farms Chick-Arrones are made from chicken thighs and chicken skin that is fried to give it a crispy texture. Designed to soak up sauce, US Foods said the products may be used as an alternative to chicken wings or in dishes such as Korean BBQ chicken with vegetables fried rice.

Molly’s Kitchen Meatless Breaded Boneless Wings and Molly’s Kitchen Meatless Crumbles, US Foods Summer Scoop 2017
Molly’s Kitchen Meatless Breaded Boneless Wings and Meatless Crumbles
 

Molly’s Kitchen Meatless Breaded Boneless Wings are 100% vegetarian and feature a meat-free protein that delivers the texture and flavor of chicken, the company said. US Foods is also offering Molly’s Kitchen Meatless Crumbles, which mimic ground beef.

Cross Valley Farms Spiral Cut Kohlrabi, US Foods Summer Scoop 2017
Cross Valley Farms Spiral Cut Kohlrabi
 

Choosing Sides

The new Summer Scoop lineup also features a number of sides designed for vegetarians, paleo diets or those seeking global flavors or bold flavor combinations.

Cross Valley Farms Spiral Cut Kohlrabi is a spiralized vegetable noodle that fits vegetarian and paleo diets. The noodles are neutral in taste, US Foods said, and work well as a pasta substitute or cold vegetable dish addition.

Molly’s Kitchen Battered Elote Corn Bites, US Foods Summer Scoop 2017
Molly’s Kitchen Battered Elote Corn Bites
 

Molly’s Kitchen Battered Elote Corn Bites, inspired by authentic Mexican street corn, are a shareable appetizer featuring charred corn kernels with lime, garlic, green onion, cilantro, chili and smoked paprika mixed with a blend of five cheeses and fried in corn masa batter.

Chef’s Line Gluten-Free Italian Pizza Crust, US Foods Summer Scoop 2017
Chef’s Line Gluten-Free Italian Pizza Crust
 

Baked Expectations

US Foods is catering to the growing gluten-free trend as well as the demand for indulgent, authentic baked goods with new bakery items and desserts in its Summer Scoop.

Chef’s Line Gluten-Free Italian Pizza Crust is made in Italy with rice flour and buckwheat and contains no artificial colors, flavors or preservatives.

Chef’s Line Kouign Amann, US Foods Summer Scoop 2017
Chef’s Line Kouign Amann
 

 
 
Chef’s Line Kouign Amann is a caramelized croissant rosette inspired by the hyper-regional specialty baked foods found in the Brittany region of France, US Foods said. The pastry is made with croissant dough laminated to 65 layers and filled with salted sugar and butter.

“Diners are taking food choices more personally than ever,” Ms. Sopinka said. “They’re deciding what to eat based on who they are. Ethics, lifestyle or personal approach are now factors in what your guests order. From the socially conscious consumer seeking responsible foods, to the specialized diets of food tribes, to the trends of multiple generations — preferences are all over the map. And every individual, whether in families, groups or crowds, wants exactly what’s right for them. So how do you keep up? It’s a matter of choice. Understanding your diners’ choosy habits and offering the choices that suit their needs is your recipe for success.”