Canned fruit is ubiquitous in foodservice, and for good reason. Always available, canned fruit can be served right out of the can, or used as an ingredient in recipes. It is also attractive to operators for several other reasons; it’s an affordable, shelf-stable, versatile product that requires zero labor, is uniform in quality and is always available. Canned fruits often cost less than competing products, especially fresh produce,making them especially attractive when prices skyrocket on ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.