I made the rounds at the 2015 National Restaurant Association show in Chicago last weekend. And what did I notice? It wasn’t so much the flatbread and cheesecake that others noticed. To me, it seemed like the year of the avocado/guacamole. I probably noticed this in a way others didn’t, because I aimed to visit all 18 of the produce booths represented among the 2,100 exhibitors. This was not easy, given the miles of hiking in uncomfortable shoes from hither and yon, passing by cookies, ice cream, Coke, etc.
Of the 18 produce booths, five of them boasted of avocados, including Del Monte, which is known for juicier fruit. But thanks to ultra-high pressure packaging technology, it launched Fresh Guac pouches to foodservice in four flavors: Classic Guac, Spicy Guac, Baja Guac and Pico de Gallo Guac.
Though the product isn’t ready to ship yet, another company, Fresh Directions, told me it’s ready to tell the world that come August, it will have Luv Avo guacamole available to foodservice, also using ultra-high pressure packaging technology. Its guacamole will include fresh cilantro, garlic and onions.
But most interesting to me is what Calavo Growers is doing. The avocado company has innovated for years, but this year, it went above and beyond. I tasted its new Avocado Chocolate Mousse, and I simply could not taste the avocado in it. The chocolate mousse is made of 42% avocados plus Mexican cocoa, rice milk, agave and vanilla extract. I think a health-centric fast-casual eatery should pick up on this—or university foodservice. I picture Millennials loving the idea.
Calavo also introduced AvoMayo mayonnaise substitute. It features 20% avocado to replace some of the fat in regular mayonnaise to offset the inflammatory effect of the oils and eggs in regular mayonnaise, I was told. And for those who really want to get away from the bad fats in mayonnaise, the company offers Avocado Mayonnaise with 82% avocado, olive oil, sea salt, lime and vinegar.
But there was more. Did you ever consider adding avocado to salsa? Calavo thought of it and now has available to foodservice Cilantro Lime Avocado Salsa and Sweet and Spicy Avocado Salsa with Mango. And what about avocados mixed in hummus? Yes. Calavo now has Avocado Hummus with Red Onions and Roasted Garlic for foodservice.
I expect we will see more use of avocados in foodservice, even as we are seeing chains turn sandwiches gourmet with the fruit. Consider Smash Burger’s Avocado Club Sandwich; Native Foods Café’s Avocado Crunch Wrap; and BJ’s Restaurant and Brewhouse’s California Burger made with a beef patty served on sourdough bread, topped with avocado, roasted green chilies, pepper jack cheese, chipotle mayonnaise and ranch dressing.
Not only are consumers loving avocadoes, the fruit is so much more widely available—coming from beyond U.S. borders. This guarantees a year-round supply, and hopefully reasonable prices.
Tell me what you noticed at the NRA show.
Jody
[ Note, pictured are Rick Joyal (left), national sales manager for Calavo Salsa USA and specialty products division of Calavo Growers Inc., Santa Paula, Calif., and Alan Ahmer, Calavo’s vice president of sales and production, foods division.]
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