Sunkist will highlight the versatility of fresh citrus at this year's PMA Foodservice Conference & Expo on 28-30 July in Monterey to help educate and inspire the foodservice industry with the bright colours and flavours of citrus.
The move comes as consumers continue to demand high quality, fresh options on menus, which offers 'incredible opportunities for foodservice providers to embrace produce like never before', according to the group.
“Consumers are increasingly craving fresh, innovative flavours when dining out,” said Sunkist director of communications Joan Wickham. “Sunkist is highlighting how citrus can zest up drinks and dishes, sweet and savoury, at this year’s PMA Foodservice conference.”
Visitors to the Sunkist booth will be able to sample two dishes from James Beard award-winning chef, Cindy Pawlcyn – a Peruvian-inspired San Francisco Bay halibut ceviche with toasted Inca corn nuts, avocado and red Chile peppers, and a candied orange and brioche bread pudding with salted orange caramel sauce that incorporates fresh and candied orange peels.
"These recipes highlight the true versatility of citrus as an ingredient – from flesh to peel," the group noted.