Blueberries, in all their forms, can easily plus-up the sauces you have on hand, moving them from traditional to inventive, giving your operation credit for fresh thinking and modern flavor building. Using blueberries as a sauce differentiator is a savvy move: 73 percent of patrons believe blueberries make a dish more appealing and 64 percent say that blueberries brighten up the flavor of sauces and dressings.
A BOOST OF BLUE
Blueberries bring a lot to the table. Foundationally, they serve up their iconic sweet-tart flavor, plump juiciness and nutrient-dense profile. Offered in many forms, including fresh, frozen, dried, powdered, canned, puréed and freeze-dried— blueberries’ flavor profile pairs well with the acidic and savory notes found in today’s popular go-to sauces.
A BOOST OF BLUE
Blueberries bring a lot to the table. Foundationally, they serve up their iconic sweet-tart flavor, plump juiciness and nutrient-dense profile. Offered in many forms, including fresh, frozen, dried, powdered, canned, puréed and freeze-dried— blueberries’ flavor profile pairs well with the acidic and savory notes found in today’s popular go-to sauces.
Find on-trend menu ideas starring blueberries
at www.blueberry.org/foodservice
* USHBC Patron Study 2021: Demand for Blueberries at Foodservice
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From the July/August 2022 issue of Flavor & The Menu
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