The food service industry in Australia and New Zealand is dynamic. Great outlets exist for growers in these markets with 57% of Australia’s fresh produce going to the restaurant industry. On the final day of the Produce Marketing Association Australia-New Zealand’s (PMA) Fresh Connections 2012 event in Melbourne, www.freshfruitportal.com heard expert views about healthy fast food trends sparked by innovative chefs and curious consumers.

Jess Harper is managing director of Australian and New Zealand fast food eatery, Spudbar, whose potato-based menu boasts a healthy array of fresh produce. He says fast food markets have seen a fracturing of sorts where generic fast food exists with healthier 'fast casual foods'.

Consumers in Australia and New Zealand expect a marriage of fresh food with the convenience of the takeaway lifestyle, and they want to know more about the produce they eat.

Harper says providing consumers with knowledge about their lunch means they can connect with the farmer and even the soil itself.

"We’re standing up and saying these are our products, these are our suppliers, we are organic, we use fresh vegetables and we promote seasonal vegetables," he says.

He says the Spudbar team are active listeners that incorporate consumer demands such as the need for gluten free and fully organic menus, which is a trait he claims is important for success in the Australian and New Zealand food service markets.

Fresh is best

Speaking from a chef's point of view, Australian author Kate McGhie says healthy fast food trends are born in restaurant kitchens.

"Fresh, seasonal, sustainable, consistency and transparency - these are the mantras of a chef as well as in the hearts and minds of the consumers."

She says these consumer values promote not only a great opportunity for fresh food suppliers, but facilitate and promote a sense of community.

"Absolutely, I have taken the door of my kitchen off," agrees Australian restaurateur and executive chef Dario D'Agostino. "We invite people to come through and see how we operate."

Other trends beginning to emerge include restaurants cultivating vegetable gardens in the back garden.

D’Agostino reassures the trend is more decorative than it is practical, aiming to simply provoke interest from the diner.

"It's just a teaser for you to look at different things. It's more so you can see what that type of produce looks like more so than for them to use long term."

The Masterchef effect

McGhie cites the reality cooking show Masterchef as one of the biggest trendsetters within the food service industry, especially with its promotion of fresh produce and its ability to influence buyers.

"If they are making rhubarb pie on Masterchef tonight, then tomorrow every greengrocer will sell out of them," she says.

She highlights the show has supported an interest in new and unusual types of products in Australia and New Zealand such as gooseberries, hybrid fruits and Scandinavian wild greens.

"This show has galvanised people with food, but can sometimes be a lost opportunity."

McGhie wishes more seasonal fruits were further promoted on the show, so the Australian public could be more educated in seasonal produce.

"Strawberries, really beautiful, great tasting strawberries - people don't know that we have these in winter thinking they are out of season."

Opportunities for supermarkets

The opportunities for fresh produce are often more embraced by the food service industry than by supermarkets, who can struggle to provide the same customer-farmer interaction.

"We are disappointed when we go into a supermarket because, as a consumer myself, I cant see why this product came from where and why, as opposed to restaurants," said McGhie.

He says the food service industry is a great window of opportunity for suppliers of fruit and vegetables, and a way to promote fresh foods.

"The opportunities for us as an industry to increase food consumption through food services are huge."

Photo: Spudbar

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