Industry News | January 24, 2013
Bloggers Get Creative with Blueberry Dishes
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The U.S. Highbush Blueberry Council (USHBC) announced winners in the Winter Fresh Blueberry Blogger Recipe Contest, “Mama’s Plate Update.”
Contestants were encouraged to rejuvenate traditional recipes and to think about blueberries in entirely new ways.
Darlene Buerger and Elizabeth Cowie each won $1,000 for their entries in the savory and sweet categories.
Buerger’s Blueberry Baklava with Honey-Lemon Balsamic Glaze won first place in the sweet category. Cowie took first in the savory category with her Turkey Burger with Blueberries, Ginger, and Lemongrass served with Blueberry Ketchup.
With an abundant supply of blueberries imported from South America between November and February, consumers now enjoy high-quality fresh blueberries all year.
Taking advantage of the year-round availability, bloggers were challenged to put a twist on tradition with Little Blue Dynamos to develop new and unique blueberry dishes.
“The results of the blogger recipe contest show once again that blueberries have great potential for use in recipes that go way beyond the expected pancakes and smoothies,” says Mark Villata, executive director of the USHBC. “We’re impressed with the creativity the bloggers showed in the ways they incorporated blueberries into both sweet and savory dishes.”
The recipes were judged based on their originality, creativity, quality of recipe and photo, and significant use of winter fresh or frozen highbush blueberries.
Two runners-up in each category were awarded $250 in cash prizes: Tracey Harrelson’s Blueberry Gingerbread Streusel Muffins and Daniela Nokes’ Blueberry Pop Tarts in the sweet category; in the savory category, Hannah Grunzke’s Blueberry Cheesecake Challah Rolls and Ilana Pulda’s Blueberry Quinoa Salad.
Eggs: They’re What’s for Breakfast
In a report recently commissioned by the American Egg Board, Mintel’s research experts produced an update on eggs being used on foodservice breakfast menus. This information is used to focus our communications in the foodservice industry and in our work with some of America’s largest restaurant chains. Here, we offer a few facts we feel may be of interest to you as well. Based on data comparing US menus from Q3 of 2012 to those of Q3 2011:- The number of menu items at all restaurants rose -
- 5.3% for breakfast sandwiches
- 15.3% for breakfast burritos
- 39.7% for omelets
- The number of menu items at QSRs rose -
- 7.1% for breakfast sandwiches
- 21.9% for breakfast burritos
- 38.9% for breakfast wraps
- The number of items menued at all restaurants that include -
- Whole eggs increased by 3.4%
- Egg whites increased by 15.5%
- The number of items menued at QSRs that include -
- Whole eggs, increased by 15.5%
- Egg whites, increased by 4.4%
- The growth in number of dishes served at all restaurants including eggs -
- Rose 15.5% at QSR
- Rose 3.8% at Casual Dining
- Rose 5.6% at Fine Dining
- Remained the same at Family/Midscale and Fast Casual
- The most popular ways to prepare eggs throughout foodservice are scrambled (+6.2%), folded (+3.9%) and fried (+5.8%).
- The most popular ways to prepare eggs at QSRs are scrambled (+16.2%), folded (+2.3%) and fried (+26.7%).
For more, visit www.AEB.org
