Current Newsletter

Straight from the Source E-Newsletter Spring 2016


What's On Your Menu?

"It’s raining bowls!” That’s what restaurant and hospitality guru Andrew Freeman predicts for 2017.* Not surprising, at Dole Packaged Foods, we started working on 2017 Flavor Pairings – Bowls in October. Our team spotted the trend and voted overwhelmingly to devote our culinary creativity to bringing our customers the best and brightest contemporary ingredient and flavor combinations served in a bowl. Check out the fruit/flavor pairings and recipes in this issue and online at

Our first newsletter for 2017 is devoted to trends–like customizing dishes to order, reducing food waste, and demanding foodservice products with clean labels–and tips for profitably incorporating these trends, along with DOLE Fresh Frozen and Packaged Fruits, into your business. We keep a close eye on food and flavor trends to help you make timely, targeted updates to your menu. Sending best wishes for a fruitful New Year!

Stuart McAllister
Vice President, Sales and Marketing-Foodservice, Industrial, Specialty

Back to the top.

2017 DOLE Flavor Pairings Bowled Over by Bottomless Creativity

Across the nation, millions start their day with a bowl of cereal. At lunch, a bowl of soup is a staple. At dinner, entrées are flattened out as plates replace bowls – but not anymore. Check the menus of quick service and casual chains full service restaurants and convenience stores. Bowls have moved from the breakfast table to dominate every menu type and daypart. Customers find bowls warm, comfortable, and approachable. Creative operators can fill them with an endless variety of classic, contemporary, ethnic, vegetarian/vegan, sweet and savory ingredient blends 24/7/365.

For the 2017 Dole Flavor Pairings, the Dole Foodservice team identified the ubiquity of bowls on foodservice menus, and devoted its culinary creativity to bringing operators the best and brightest contemporary ingredient and flavor combinations served in a bowl. To create recipes across the vast scope of possibilities, the Dole Kitchen identified six menu parts, and assigned each with three fruit/flavor combinations. The result: the 2017 DOLE Flavor Pairings will bowl you over with a buffet of fruit-forward ideas served in America’s favorite container.

Back to the top.

2017 Trend Predictions

Potato Peach HashKeeping a watchful eye on foodservice trends, Dole decided to take the 2017 DOLE® Flavor Pairings in a new direction. In his annual food trend predictions, Andrew Freeman turned the spotlight on bowls as a top trend for 2017*, pointing to the ubiquitous vessel as ideal for customizing. The chefs in the Dole Kitchen took their assignment seriously, and you can read about the results in this newsletter.

Other 2017 trend predictions worthy of watching:

  • Food Waste Frenzy (Sterling-Rice Group) – Consumers and companies alike are creatively reducing food waste. DOLE Packaged and Fresh Frozen Fruits deliver 100% usable fruit. On the production side, the Dole Corporate Sustainability program ensures that each step in the cycle has responsible and environmentally friendly measures to recycle and rejuvenate growing areas and support local populations.
  • Mocktail Mixology (Sterling-Rice Group) – Mocktails are getting a modern makeover, with offerings like juices, flavored teas, sipping vinegars and muddled herbs and spices. Says Packaged Facts**, “Emphasizing both locally sourced fruit and international or tropical fruits can be a boon for beverage and bar menus.” Check out our collection of fruit-forward alcohol-free beverage recipes at
  • Increased pressure for healthy foodservice options (2016 Healthy Eating Consumer Trend Report, Technomic, Inc.) – 40% of consumers always or mostly purchase healthy items, up from 35% in 2014; 47% are more concerned about additives in their food; 83% consider low-cholesterol food to be healthy; 74% identify low-carb callouts as healthy; finally, “real” resonates with more consumers as a healthy descriptor. DOLE Packaged and Fresh Frozen Fruit Products deliver Fruit Solutions in all these categories.

* AF&CO’s 2017 Trends Report, Andrew Freeman & Company November 16, 2016.
**CSP Daily News, October 3, 2016.

Back to the top.

Dole Flavor Insight

The appeal of Fruit Flavors has grown from 40% in 2013 to 46% in 2015*.

Dark Cherry soared as the fastest growing flavor for casual dining in 2016, skyrocketing 85.7% to make it the fastest growing flavor in any segment. Heavily featured in breakfast and dessert, more operators are using the dark cherry in innovative cocktails and to balance meatcentric entrees**.

* 2015 Flavor Consumer Trend Report, Technomic, Inc.

** Technomic Menu Monitor

Back to the top.

Free DOLE® Fruitapalooza School Posters Available

Dole Fruitapalooza PosterDole Packaged Foods is offering school foodservice professionals the opportunity to order free posters featuring the winning student artwork from the 2016 DOLE Fruitapalooza School Poster Contest. The colorful posters display a kid’s eye view of the benefits of fruit as part a healthy lifestyle and diet.

The selected poster designs promote fruit with an educational manner with kids’ high energy and engaging styles. Choose two posters in one of 12 designs. Post them in cafeterias and classrooms to encourage kids to explore fruit fun facts and healthy eating tips.

Visit for details. Purchase of 10 or more cases of DOLE Packaged Food Products is required.

Back to the top.

Dole Makes Clean Label Trend Easy to Follow

Fast food used to have a bad rap, but now, even companies such as McDonald’s and Chick-fil-A are paying attention to ingredients. According to a trend-following Technomic spokesman, “Chains are moving more to clean labeling, additive-free and preservative-free foods, more organics and naturals. Health perceptions have shifted to ingredients rather than health claims. Once national brands do it, it becomes a greater expectation for consumers.”* All the more reason to specify all natural, 100% fruit DOLE Fresh Frozen Fruit ingredients when planning your menus.

* “6 Opportunities to Drive Lunch and Dinner Traffic,” CSP Industry News September 15, 2016

Back to the top.

Avocado and Mango Mash Bowl

Makes six servings


  • 4 large ripe avocados, peeled and diced
  • 1½ cups DOLE® Chef-Ready Cuts Diced Mango, partially thawed
  • 2 red endive leaves, halved and thinly sliced
  • ½ cup feta cheese, crumbled
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2 Tablespoons DOLE Pineapple Juice
  • 1 Tablespoon lime juice
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh cilantro, chopped


  1. Mash avocados with fork, in medium bowl until smooth.
  2. Stir in mango, endive, feta cheese, salt and pepper.
  3. Stir together pineapple juice, lime juice and oil in small bowl. Stir into avocado mixture until blended.
  4. Garnish with cilantro. Serve with chips

Per Serving (213g): 340 Calories, 29g Fat (6g Saturated), 10mg Cholesterol, 710mg Sodium, 21g Carbohydrate, (9g Dietary Fiber, 6g Sugars), 5g Protein, 6% Calcium, 6% Iron, 15% Potassium

Back to the top.

For online product training videos and innovative recipe ideas, visit or call 1-800-723-9868.

Download a PDF Version of the E-Newsletter

®, TM & © 2017 Dole Packaged Foods, LLC.