Flavor, Function, and Value: How Fruits and Vegetables Help Foodservice Proteins Shine

Fast-casual foodservice thrives on speed, flavor, and versatility, making proteins like chicken, beef, and pork mainstays across most menus. But with so many operators offering these staples, the real challenge lies in making them feel fresh, exciting, and worth coming back for.

That’s because today’s diners expect more than just convenience. They want bold flavors, global inspiration, clean-label ingredients, and multidimensional experiences that reflect their values. Meanwhile, operators need menu items that are scalable and easy to execute without sacrificing appeal.

One powerful way to meet both sets of demands is by incorporating real fruits and vegetables into protein entrees. Used strategically, they go beyond sides to become tools for differentiation—bringing vibrant flavor, color, and functionality that elevate proteins from expected staples to standout components in bowls, wraps, handhelds, and sauces.

Let’s dive into how fruits and vegetables can take protein-based dishes to the next level.

1. Sensory Experience That Sells

In fast-casual foodservice, visual appeal and bold flavor are essential to the consumer’s experience. Using high-quality ingredients—which nearly 9 out of 10 global consumers believe makes a foodservice outlet feel more premium ¹ —is a powerful way to create dishes that look vibrant, fresh, and intentional. That’s where fruits and vegetables shine.

When used strategically, fruits and vegetables do more than just complement proteins. They help define the dish, creating a flavor-forward experience that feels crafted and satisfying. Their sensory impact can transform a familiar protein into something exciting and memorable.

• Vibrant colors create contrast with the protein, enhancing visual appeal.

• Bright fruits and veggies bring acidity and balance to savory meats.

• Roasted vegetables add smoky depth and richness.

• Culinary herbs add aromatic lift and nuance.

Whether it’s a bowl, wrap, or handheld, these ingredients elevate the sensory experience and help tell a flavor story that feels intentional, exciting, and worth paying for.

2. Authenticity & Global Inspiration

As diners seek out adventurous and culturally rooted flavors, fruits and vegetables offer a direct path to authenticity. Their use in traditional global pairings adds depth and credibility to protein-based dishes.

And interest in global cuisine is growing fast. According to Datassential, in 2017, only 28% of consumers had eaten a globally influenced dish in the past week. Today, that number has climbed to 47%—a 68% increase in just eight years.² This shift reflects a broader appetite for bold, diverse flavors that feel both exciting and meaningful.

Think pork with grilled pineapple, chicken with tomato and basil, or beef with roasted red pepper and onion. These combinations evoke comfort and authenticity while remaining flexible enough for modern menus. They help operators craft dishes that are both delicious and help tell a story worth exploring.

3. Transparency, Nutrition, & Clean Label Appeal

8 out of 10 consumers say that transparency about how food is made is key to trusting a foodservice outlet ¹, and that trust starts with ingredients. In fast-casual environments, where convenience meets conscious consumption, fruits and vegetables help operators meet this expectation with clean, recognizable components that are easy to communicate on menus.

For example:

• Naturally sweet fruit powders like apple or pineapple can help reduce added sugar in sauces, glazes, and marinades, delivering wholesome depth and sweetness.

• Vegetables contribute fiber and other essential nutrients, reduce calorie density, and add bulk that supports satiety, helping diners feel full and satisfied.

• Beans and legumes offer plant-based protein and nutritional balance, rounding out meat-based dishes and appealing to flexitarian eaters.

By combining transparency, nutrition, and versatility, fruits and vegetables help operators deliver meals that feel good and perform well.

4. Operational Versatility

In fast-casual kitchens, versatility is key. Fruits and vegetables can deliver across formats, dayparts, and prep styles, making them a powerful tool for streamlined operations.

Dried formats like apple, tomato, and pineapple powders bring concentrated flavor to seasonings, rubs, and marinades, while pumpkin and bean powders contribute functional and nutritional benefits to sauces, marinades, and more.

IQF vegetable blends are another valuable format for high-volume settings. Easy to portion, prep, and scale, they help teams move quickly while maintaining consistency. Whether launching a new LTO or refreshing a core item, fruits and vegetables give operators the flexibility to innovate without operational strain.

How Van Drunen Farms Helps Foodservice Proteins Do More

Van Drunen Farms offers a wide range of high-quality fruit and vegetable ingredients designed to support fast-casual innovation. From vibrant IQF veggie blends to naturally sweet fruit powders, our portfolio helps operators build flavor, boost nutrition, and manage costs—without sacrificing quality or creativity.

Ready to rethink your protein offerings? Let's talk!