Building your own pyramid

Gluten-free. Vegan. Dairy-free. Raw foods. Vegetarian. Kosher. Organic. Whole foods plant-based. The traditional food pyramid no longer applies to many peoples’ diets. Grocery stores now offer a plethora of different options for health-conscious consumers, and labeling has become more important; consumers want to know what they’re eating and how it’s grown. Dietary preferences and restrictions are more readily accommodated in an increasing number of restaurants now more than ever — a sign of the consumer demand.

However, two of the food groups that almost always fit into these different lifestyles are fruits and vegetables. Whether they’re raw, cooked, sliced, diced or pureed, fresh produce is a part of any well-balanced diet. And that means produce growers have more opportunities to reach different markets with varying needs.

In this issue, we’re taking a look at a niche market that you may not have considered — kosher produce. While some people may think that the only consumers of kosher foods are in the Orthodox Jewish communities, many members of the general population also favor the products. We delve into this topic in this month’s cover story.

We’re also focusing in on superfoods, a general term referring to the nutritional density of certain foods. Some of the most popular ones in recent years have included goji and açai berries, kale, blueberries and cauliflower. Leslie Halleck dives into the topic starting on page 14.

As you’re taking a closer look at your growing operation and seeing if any of these niche markets are for you, don’t miss our sections on events, education and keeping up on the latest legislation.

Happy spring!

kvarga@gie.net | (216) 393-0290
Twitter: @Karen_GIE