VIEWPOINTThe National Newsletter of the Premier Foodservice Program

May/June 2015

INSIDE THIS ISSUE

3 Get Ready to NOURISH Your Customers with US Foods’ Revolutionary New Products. . . Made with the Heart of a Nutritionists and the Soul of a Chef

4 NOURISH Your Operation. . . with Tools Exclusively for Premier Members

5 The NOURISH Challenge: Help Feed the Pipeline of Great New Products

9 The View from the Top of the Food Chain... Trending Now in the Culinary World

FEATURE ARTICLES 6 Teaming Up with Pride at a Florida Medical Center

6 It Takes a Village

7 On the Cutting Edge

2 The Head of the Class at National Association of Colleges & Universities Foodservice (NACUFS)

2 2015 Premier Illuminating Excellence Top Ten Finalists

2 US Foods Wins the 2015 Food Safety Leadership Award from NSF International

2 Susan DeVore Recognized as One of the Top 25 Women in HealthCare

9 Premier Receives its 13th Champion for Change Award from Practice Greenhealth

10 Commodity Update

8 Vending Machines Come of Age: Sophisticated Functions, Cashless Options and Plenty of Healthy Choices Behind the Glass

11 Kitchen Confidential: Premier’s Culinary Clinics Ready to Help You Add the Wow Factor

IN THE NEWS

COMING UP

CMA SPOTLIGHT

ACUTE CARE

SENIOR LIVING

EDUCATION

I’m proud to announce the launch of the US Foods® Nourish product line, 11 new products designed to provide versatile, healthier, great-tasting options for our members. A true collaboration, these items represent the work of the Premier Foodservice Committee, Premier College & University Committee, Premier Clinical Nutrition Committee, members of my Premier Foodservice contracting staff, Premier Culinary Committee and of course, US Foods. The result of their work: healthier product options that can be used across all aspects of your operation. And as you tap into the unlimited potential of these products, let us know the results of your work. That’s where the real promise of Nourish begins.

Joan Ralph Group Vice President, Continuum of Care Services, Premier

Kitchen

CONFIDENTIAL:

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It’s awards season, and our members, executives and partners are scooping up their fair share of honors for a year of stellar achievement.

The Head of the Class at National Association of College & Universities Foodservice (NACUFS).Congratulations to all our award-winning chefs who earned top industry honors, the Loyal E. Horton Dining Awards at NACUFS: Hendrix College (Silver in Residential Dining Concepts, Gold in Residential Dining, Special Event, and Bronze in Retail Sales, Single Concept); University of Colorado-Colorado Springs (Gold in Residen-tial Dining, Special Event); University of California-San Diego (Silver in Residential Dining, Special Event); Colorado State University (Bronze in Residential Dining, Special Event) and University of Colorado-Boulder (Bronze in Residential Dining, Special Event).

2015 Premier Illuminating Excellence Top 10 Finalists Announced. Ranked high for their accomplishments and improvements in their operations, including: patient/resident/student satisfaction scores; documented cost savings; activities that support the values and mission of the organization; participation in the Premier alliance; professional and community activities; and personal achievements.

Tina Banning RD, LD, MSA/HSANutrition Services ManagerKettering Health NetworkKettering, OH

William H BozarthDirector of Dining Services/ChefThe Lodge Retirement CommunityCincinnati, OH

Karen Klinkner MS, RD, LNDirector of Nutrition ServicesAvera Queen of Peace/Avera Brady Health and RehabMitchell, SD

Susan Larcom, MBA, RDDirector Nutrition ServicesShawnee Mission Medical Center Overland Park, KS

Jason Pickard, CECAsst. Director Vendor Relations and Culinary OperationsGeorgia Southern University, Eagle Dining ServicesStatesboro, GA

Jeff ProulxSupervisor of Food and Nutrition ServicesWashington County Public SchoolsHagerstown, MD

Richard RoozenFoodservice DirectorIndian River Medical CenterVero Beach, FL

Kevin SantoraDirector of Resident ServicesBaptist Home SocietyPittsburgh, PA

Lisa Schairer MBA, RD, LDNVP, Food and Nutrition Service/Environmental ServicesAurora Health CareMilwaukee, WI

Georgia TroxelSystem DirectorAppalachian Regional Healthcare SystemBoone, NC

US Foods Wins the 2015 Food Safety Leadership Award from NSF International. For its industry-leading food safety program and philosophy of continuous improvement, US Foods earned the prestigious NSF International Food Safety Leadership Award. SVP of Food Safety and Quality Assurance for US Foods, Jorge Hernandez, led the company to a singular distinction: the first foodservice distributor to achieve Global Food Safety Initiative (GFSI) certification for all its distribution cen-ters. “The US Foods team’s leadership and collaborative spirit in en-hancing their food safety and food defense system has helped shape new expectations in the distribution arena,” says Larry Kohl, Director of Food Safety and Quality Assurance, Delhaize America. “They have willingly shared their experiences, both challenges and successes, to allow others to learn more quickly and ultimately enhance the safety of the overall distribution network.”

Susan DeVore Recognized as One of the Top 25 Women in Healthcare.

The president and CEO of Premier was named one of this year’s Top 25 Women in Healthcare, along with HHS Secretary Sylvia Mathews Burwell; Dr. Desmond-Hellmann, CEO of the Bill & Melinda Gates Foundation; and Dr. Susan Nabel, president of Brigham and Women’s Hospital. Merrill Goozner, editor of Modern Healthcare, says: “We highlight the most influential women in healthcare not just because of their accomplishments, but

because they provide role models for the thousands of women who aspire to healthcare leadership roles.” DeVore was noted for multiple accomplishments during her tenure, including: Premier’s becoming became the first hospital-owned group purchasing organization to go public in the fourth-largest healthcare IPO in 2013; establishment of a diversity council at the organization; and numerous awards for innovation.

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IN THE NEWS

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Get Ready to NOURISH Your Customers with US Foods’ Revolutionary New Products...Made with the Heart of a Nutritionist and the Soul of a Chef

A game changer…unquestionably. A collaborative marvel…absolutely.

A dazzling example of health, taste and versatility…without a doubt. It’s hard to overstate the significance of US Foods’ newest product launch, Nourish, featuring 11 items developed exclusively for use by Premier members. Stripping down sodium, fat, additives and anything remotely artificial and replacing it with fresh, organic, on-trend and downright delicious ingredients goes far beyond a menu reboot and right to the heart of the alliance’s mission: promoting health and wellness in the communities we all serve. The direct result of three years of open feedback, creative listening and inno-vative thinking, US Foods® Nourish is set to transform how Premier member-operators present nutritional goodness to customers at every stage of life…in hospital beds, doctor’s lounges and retail cafes, at university train-ing tables and grade school cafeterias, in senior living dining halls and nursing home kitchens.

As part of the Culinary Committee whose passion to offer members highly accessible healthy recipes triggered the spark for Nourish back in 2012, Chef Stan Hodes, Baptist Health, South Florida, remembers: “When we told Premier and US Foods that the amount of sodium and fat in our products needed to be examined, they really listened to what we were looking for in terms of nutritional value and creative, fun food. The journey has come full circle…these have been completely redesigned, not just as replacement products, but to be so flavorful and versatile they’ll enhance the health benefits of everything on our menus.”

Redefining HealthIdentifying the scope of what consti-

tutes a ‘healthy’ product was a meticulous process, thoughtfully discussed by all stakeholders, from menu planners to clinical dietitians, and soliciting the expertise of organizations such as the American Heart

Association (AHA). “We started with seven areas of products to explore, and ultimate-ly honed in on sodium as our key driver,” explains Stacie Sopinka, Vice President of Product Development & Innovation, US Foods. Concepts were reviewed and refined by literally hundreds of people at Premier and US Foods. Winnowing down the pos-sibilities from hundreds to dozens to the first wave of Nourish required an immutable focus on the nutritional and flavor guardrails framing the program, and even some worthy candidates fell off the list, including no-salt-added ice cream cups, low sodium roast beef, low sodium pasta sauces, egg white mix and gluten free breads.

“While there’s a huge demand for healthy products, no one is willing to sacri-fice taste and quality,” says Todd Foutty, Vice President, Foodservice Operational Strate-gies, Premier. “The exceptional flavor profile of every product in the Nourish line is what makes this so exciting for members.”

Adds Debby Kasper, RDN, LDN, SNS, Premier’s Director of Clinical Nutrition and Wellness Program Development: “As you try to decrease sodium and increase fiber, there have always been challenges in terms of taste, and limited options were the norm. These products change it up completely, with taste so pleasing that members will not need to promote them just for their health attributes, but use them in a variety of ways that ultimately brings better nutrition to all.”

Versatility was another highly prized attribute, reflected in products that cross segments and dayparts, and boast multiple labor and space-saving applications. “In my small hospital, I have limited storage and refrigeration space, and this line put us way ahead of the game,” says Paula Williams, nutritional services director, Aspen Valley Hospital. “Our clientele is constantly seeking healthier choices and outstanding food, I plan to use these products every single day.”

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Whole Grain Stuffed Mushroom CapsA totally plant-based, fat-free recipe ideal for vegetarian diners.INGREDIENTS:1 c Water4 oz Chef’s Line® Precooked Brown Rice & Quinoa20 ea Mushroom Caps½ t Salt¼ t Black Pepper½ c Cannellini Beans½ t Garlic, minced¼ c Red Onion½ c Bell Peppers, diced½ c Mushrooms, diced½ t Fresh Parsley½ t Lemon Juice

PREPARATION:1. Bring water to boil and cook Precooked Brown Rice & Quinoa according to package directions. Chill.2. Wash mushrooms, remove stems and

gills. Place caps on sheet pan and roast at 400ºF for 4 minutes.

3. Purée cannellini beans to form a paste. Add salt and pepper and blend again.4. Heat nonstick sauté pan and lightly sauté garlic and onion in oil. Add bell pepper and mushrooms and sauté for 1 minute. Remove from heat and chill.5. Toss together chilled grains and vegetables. Add puréed bean paste, parsley and lemon juice.6. Form balls to stuff into each mushroom cap. Bake at 400ºF for 5-10 minutes to reach internal temperature of 140ºF. Serve warm.

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That was precisely the intent with Nourish, says Foutty: “We wanted to provide members with products that can be used as base to create their own dishes, tailored to satisfy their specific customers.”

The 11 Premier-exclusive products, carefully crafted by product developers, quality assurance, manufacturing experts and packaging engineers, achieve every nutritional mark. Each meets or exceeds the sodium standards of the AHA and contains not a trace of MSG, artificial trans fats, colors, dyes or high fructose corn syrup. The lineup of these most valuable players includes:

Patuxent Farms® Premium Chicken Breast Strips. Minimally marinated, fully-cooked, grill marked, sliced breast strips offers a low sodium option for salads, pastas, fajitas and more; unseasoned for versatility; offers 100 percent yield. “These look, feel and taste amazing. One of my favorite products be-cause it saves so much time by eliminating the need to thaw, marinate, grill, slice, cool. I’ll use it in multiple recipes, and at action stations and salad bars, for grab and go, and integrate into patient feedings as well,” says Matt Cervay, Executive Chef, Kettering Health Network.

Cross Valley Farms® Superfood Salad. A blend of 5 superfoods including rainbow kale, shaved Brussels sprouts, napa cab-bage, red cabbage and radicchio. Use in stir fries, wraps, add to clear vegetable

broth for a vegetarian soup, mix with ancient grains to create unique salads, blend in for a super healthy smoothie. Demand continues to soar, with use of kale up 71 percent over the past year, and Brussels sprouts up 58 percent.

Hilltop Hearth® Ancient Grainwich. Made with ancient grains (millet, oat, flax), can be enjoyed toasted or plain. “We’d have to bring in three prod-ucts to do the work of this one item,” says Hodes, who uses it for paninis, croutons and strata (see recipe, p. 5). “The salt and fat is replaced with a very satisfying crunch, texture and chewiness.”

Glenview Farms® Greek Yogurt Cream Cheese in bulk or portion control. This protein-packed product derived from Greek yogurt offers 55 percent less fat and all the versatility of traditional cream cheese. Multi-ple applications include use as a sandwich spread, a thickener in coulis and purees, sauce stabilizer, and as a baking ingredient. “I find this the most interesting new product

in its wealth of applica-

tions – for breakfast, lunch, dinner recipes – with a tang that

offsets the richness of the cheese,” says Bob Gilardi, Operations Manager and Executive Chef, Doctor’s Hospital in Coral Gables. At Davidson College, Executive Chef

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Get Ready to NOURISH Your Customers...continued

NOURISH Your Operation…with Tools Exclusively for Premier MembersLook for these tools available on FSDO, at Premier Connect (Food and Nutrition > Vendor Promotions and News > US Foods Nourish), and at http://www.usfoods.com/usfpremierNourish. You’ll find: nOperator’s Guide with comprehensive methodology for menuing and selling Nourish items. nChef-inspired Recipe Book, just for Premier.nRetail Promotions for quick and easy, volume-boosting menu programs.nProduct Videos with prep and serving suggestions for increasing plate appeal.nPremier Scoop magazine featuring the Nourish exclusives and additional new and favorite Scoop items.

Special Thanks to the Culinary Committee Members:nScott C. Anderson, Shepherd University, Shepherdstown, West Virginia nSteve Cerullo, Geisinger Health, Danville, PAnMatt Cervay, Kettering Health, Cincinnati, OH nRon DeSantis, Yale University, New Haven, CTnBob Gilardi, Doctor’s Hospital, Coral Gables, FL nStan Hodes, Miami Baptist Hospital, Miami, FL nDavid Iott, Stanford University, Palo Alto, CA nChris Martin, Aurora Health System, Milwaukee, WI nRyan McNulty, Metz Culinary Management, Scranton, PAnCraig Mombert, Davidson College, Davidson, NC nPaula Williams, Aspen Hospital, Aspen, CO

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Get Ready to NOURISH Your Customers...continuedCraig Mombert also gives the product high marks for its versatility: “It’s great in cheese-cake to achieve a depth of flavor, or as an interesting sandwich topper….there are so many ways I can use it on any given day.”

Monarch® Organic Sodium-Free Seasoning Blend. An organic, sodium and gluten free blend of herbs and spices with dehydrated vegetables. Garlic base notes, tangy lemon peel, and carrot, tomato and parsley combine for an aromatic and savory seasoning without the sodium. Use over sliced fresh

tomatoes, eggs, and in vinaigrette dressings.

Chef’s Line® Precooked Brown Rice & Quinoa Blend. Add the power of ancient grains to your menu with all the cooking done for you. This hearty blend can be used in everything from cold salads and wraps, to hot stews, stir fries and soups. “This was incredibly easy to use, and added a lot of flavor, color and no fat at all to the stuffed mushroom cap recipe,” says Williams.

Monarch® Brown Gravy and Poultry Gravy Mixes. With a similar flavor profile to full

sodium gravies, these hearty gravies are easy to prep: just add water, whisk,

boil and serve. “Our sensory quality is vastly superior to what’s available in the market-place,” says Sopinka.

Monarch® Stir Fry Base. With almost ¾ less sodium that traditional stir fry

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The NOURISH Challenge: Help Feed the Pipeline of Great New ProductsThe June launch of NOURISH is only the beginning, says Pietro Satriano, Chief Merchandising Officer for US Foods. “The magic is in how we continue to build on this program, delivering products that are tasty, affordable, easy, and healthy above all.”

So, tell us…what would make your pantry more complete, and provide the ingredients you need to create signature items with a solid nutritional base. Offer a tweak to any current product, or suggest a completely new one—the next wave of new innovative products is on the drawing boards, and we need your insight. Contact your US Foods representative, or email Todd Foutty at Premier (todd_foutty@premierinc.com). That next great product? Could be yours!

Chicken, Spinach and Mushroom Strata with Kale PestoPut a new spark in your breakfast offerings with this fresh alternative.INGREDIENTS:16 oz Hilltop Hearth® Ancient Grainwich, cubed1 lb White Mushrooms, sliced18 oz Patuxent Farms® Premium Chicken Breast Strips, diced8 oz Onions6 oz Rykoff Sexton® Kale Pesto60 oz Cholesterol-Free Egg Mix60 oz 2% Milk1½ t Nutmeg2 t Salt2 t Black Pepper9 oz Mozzarella Cheese8 oz Fresh SpinachOil Spray

PREPARATION:1. Combine milk, egg mix, salt, pepper, nutmeg and Kale Pesto and set aside.2. Sauté onions with oil spray until lightly caramelized. Add mushrooms and cook until tender. Drain any water from pan and allow to cool.3. Mix the spinach, onion, mushrooms, bread cubes and chicken. Spray a casserole dish and pour in mixture. Gently pour in custard mixture. Bake at 300ºF for 1–2 hours in a regular oven in a sheet pan of water.4. Place mozzarella cheese on the strata during the last 10 minutes of baking. Cool 15 minutes before cutting into 18 pieces.

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Teaming Up with Pride at a Florida Medical Center Featuring: Richard Roozen, Foodservice Director, Indian River Medical Center, a 335-bed facility in Vero Beach, FL

Known for: Patient satisfaction scores in the upper 90th percentile for the past eight years, fueled by full hotel-style room service and comfort foods with a gourmet touch.

How he does it: Richard’s management style is sup-portive and collaborative, resulting in low turnover rates. Staff feel appreciated, secure and engaged, knowing that Richard encourages them to set goals to not only excel in their current job but aspire to the next level. Evidence of his success was clear at the hospital’s recent Pride Team Awards Quarterly Presentation, when a full third of staff recognized for outstanding work were his current or former employees.

Cost controls: The medical center’s low Total Net Expense per Patient Day of $21.05 is accomplished by changing up products to outperform inflation; flexible staffing patterns; a profitable retail program; and a modified Cook Chill process minimizes labor needs and enables prep of large quantities for emergency menus. Maximum use of Premier and US Foods tools include participation in programs that reward consistent high CMA compliance, drop size incentive and direct parent incentive.

Studies in ExcellenceACUTE CARE

SENIOR LIVING

It Takes a Village Featuring: Luke Harbach, Executive Sous Chef, The Village, a 770-resident, premier senior living facility in Gainesville, FL

Known for: His skillful management of three busy kitchens at The Village. Although he originally planned to leave the property last November, he chose to stay because he felt he could make a real difference. His instincts served him and The Village well—the staff thoroughly respects him and residents love him and enjoy his highly creative menus.

How he does it: Luke helped create unique menus and redesigned dishes to maximize the use of CMAs and US Foods’ Scoop items. Several signature dishes in The Village’s bistro restaurant are created from Scoop offerings. Special Village Favorites dishes rotate on the menu every two weeks, daily menu items include soup selections, a chef-inspired and a heart-healthy entrée, featuring less sodium and cholesterol and three changing vegetable accompaniments.

Cost controls: Luke’s full embrace of the Premier program has resulted in significant boosts to the bottom line, with more in process. He partnered with US Foods to cut back on number of vendors used, consolidated his drop sizes to maximize savings, and put standards in place to capitalize on the early payment incentive. CMA participation is currently at 70 percent, and several conversions are underway to bump up the rate to near 80 percent.

Positive press: The food critic at the TC Palm published an editorial titled “Hospital serves food you won’t get sick on,” calling the fresh salad with arugula, radicchio, romaine, iceberg, tomatoes and cucumbers “outstanding,” praising the beef broth as “tasty, rich with a hint of rosemary, like it was simmered from bones for hours in the kitchen,” the macaroni and cheese “creamy” and the peach cobbler “properly crumbly.” And according to Vero Beach Magazine, IRMC is serving up meals worthy of a gourmet restaurant, with five-star dishes such as Chicken Four Seasons (artichokes, tomatoes and olives) and breakfast omelets with choice of favorite ingredients served all day.

Richard Roozen, shown on far right.

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EDUCATION

On the Cutting Edge As part of the Guest Chef program, Paradiso cooked up some extraordinary Italian dishes learned in his grand-mother’s kitchen, and infused them with contemporary flair. Braised chicken thighs with peas and potatoes left out the heavy sauces in favor of lighter chicken stock; calamari was prepared grilled, with a vinegar and raisin sauce; farro grain was introduced with a house-made vegetable stock, oven roasted vegetables, braised kale and tomatoes; the Cavatelli pasta bar included garnish-es of broccoli rabe, julienne red and green peppers and roasted Roma tomatoes; and a salad sampler featured heirloom tomato and cucumber salad, and a roasted fennel, goat cheese and frisee salad with a blood orange vinaigrette. Original recipes used: assorted cannolis, Italian butter cookies and Aunt Marie’s carrot cake, because as Paradiso said “There is no substitute for the real thing!” Students and staff thoroughly enjoyed Paradiso’s reflections on the cuisine that inspired him to enter the business of foodservice, with some even reporting that “if this is what being a chef is all about, I want to do it.”

Mangia!…Davidson College’s Craig Mombert (R) and US Foods chef Rocco Paradiso (L) collaborate to bring some serious culinary talent to the students at Davidson College.

sauces, this delivers with a delicious fresh ginger and garlic taste, and a tiny bit of sugar for added flavor. Go beyond stir fries to wing sauce, dipping sauce for chicken tenders or dumplings, oriental salad dressing.

Roseli® Kale Pesto. A unique, allergen- friendly (no pine nuts) blend of 80 percent kale and 20 percent pesto, that enlivens every dish it meets. The fresh taste, kicked up with rice wine vinegar, is ideal for flatbread pizzas, pastas, sand-wich spreads. “I just fell in love with the kale pesto,” reveals David Iott, culinary educator and training executive chef at Stanford University. “I mixed it with the new cream cheese and used it on the Grainwich to create a sandwich with taste, texture and a flavor profile that totally hits the mark. It’s a great ingredient for any type of sauce. As we look for ways to cut fat, sodium, calories and meet our nutritionals, products like these make it easy to get there.”

All items will be in stock at US Foods distribution centers nationwide begin-ning mid-June…look to the next issue of Viewpoint for complete coverage of the line’s stunning debut at Premier’s 2015 Breakthroughs conference.

Get Ready to NOURISH Your Customers...continued

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CMA SPOTLIGHT

Already a $39 billion market for beverages, vending machines are powering up to become ever more valuable additions at hospitals, college campuses, K-12 schools and senior living facilities. Advanced equipment engineering enables the iron giants to operate

with energy efficiency, and at multiple temperatures, for an expanding array of pre-heated and chilled foods. Remote monitoring means service and support around the clock, and cashless options make searching for change a bygone memory. Also firmly in the past is the preponderance of fat and sugar-laden quick bites—today’s vending machines are completely in tune with healthy snacks and beverages, nutritional information, even wellness tips.

Premier’s contract includes these top players:

Gilly This supplier boasts an array of “hot button” snacks that include all natural, organic, gluten-free, whole grain, vegan, kosher and locally sourced choices. The automated machine feature

complete nutritional information, touch screen technology, cashless readers and mobile phone payment options to provide smart and easy product purchases, according to Gilda Rosenberg, President of Gilly Vending. Founded in the early eighties, the Miami-based company is now the largest women-

owned vending business in the country. The newest models include Gilly’s custom branding solutions such as the recently introduced Alonzo Mourning Healthy Beverages & Snacks Awareness Campaign. Additionally, video promotional screens as well as customized individual location branding campaigns are available to enhance awareness without compromising low product pricing at the machines, says Rosenberg.

Vending Machines Come of Age: Sophisticated Functions, Cashless Options and Plenty of

Healthy Choices Behind the Glass

Vendture Vendture, LLC, a new Premier supplier, offers EatWave hot food vending machines that quickly cook to order (in a minute or less) and vend pre-packaged hot food items as well as

a variety of snack, cold food and cold drink items to provide a complete meal ALL from the same machine. EatWave hot food vending machines enable employees and families of patients to obtain a “hot meal in a machine” 24 hours per day, including hot cafeteria-prepared items, when cafeterias are closed. Locations can purchase or lease EatWave machines – complement existing

beverage machines by providing hot food only or provide a combination of hot food, snacks and beverages with just one EatWave machine. Wrap and brand the machines with any messaging – brand names, health and wellness promoting – as well as any color scheme and logos. With few moving parts, precision cooking technology and an advanced remote moni-toring system, these machines promise a complete, well-balanced and freshly made meal at the push of a button.

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The View from the Top of the Food Chain…Trending Now in the Culinary WorldFollowing a food trend from inception to ubiquity is both an art and

science. Experts predict these concepts will be leading the way in months to come.

n Mashups. Not fusion but collision, as Millennials and Generation Z eagerly sample offbeat combinations like burgers on donuts, and raises the more traditional chicken and waffles to new heights. Literally anything is on the table, as uniqueness is highly prized among adventurous younger diners.

n Food with a story. Create a community of discussion by exploring a product’s heritage, sustainability, growth, nutritionals or local origins.

n Beyond sriracha. The versatile Asian sauce has reached ubiquity, and waiting in the wings are: za’atar, a condiment made from Middle Eastern herbs, sesame, sumac, salt and spices that’s ideal for dips, yogurt sauces and bread appetizers; gochujang, a Korean staple for rice bowls and grilled meats that adds heat and spice; togarashi, a Japanese seven-spice condiment for rubbing meats before grilling or adding to seafood and rice; peri peri, African bird’s eye chili that’s used as marinade or condiment for chicken and seafood; aji peppers, for Peruvian seafood and chicken recipes; yuzu, adding a welcome sour tang to seafood, salads and cocktails; harissa, a Tunisian hot chili pepper paste used for seafood, beef, chicken.

n Healthy 3.0. Besides saving money, eating more healthily is the main reason people say they prefer to dine at home. The definition of healthy foods has evolved over the years, from low fat and low carbs earlier in the 2000s, to local, natural and organic from 2005 on, to the energy-producing superfoods of today. Functional health vs. weight management drives today’s tastes, and protein has evolved from being considered simply as a source of cholesterol to a source of muscle-building fuel. Protein crosses over all day parts, seen in protein scrambles for breakfast, protein power salads at lunch, soy protein satay for dinner.

n Breakfast innovation. The morning meal easily takes on the characteristics of lunch and dinner, with breakfast sandwiches, pizzas, tortillas, and flatbreads piled with beef, cheese and egg. Seen with increasing frequency at the breakfast table are ingredients such as chimichurri (Argentinian green sauce), sriracha, garlic aioli, kimchi (spicy Korean condiment), harrisa, quinoa, kale and cauliflower.

IN THE NEWS

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Premier Receives its 13th Champion for Change Award from Practice Greenhealth.

Since 2003, Premier and its members have been recognized for environmental leadership and sustainable practices. This year, Premier drew praise for:

nRecycling or reusing 75 percent of solid waste from corporate facilities and recycling more than five tons of computers and electronic equipment.

nProviding a latex-free product catalog for members that contains more than 132,000 latex-free items in 4,000 product categories.

nOffering more than 250 contracts with environmentally preferable products and services, including hormone and steroid-free chicken products packaged with recycled materials. nComprehensive website with best practices on how to build and sustain a green healthcare environment.

nSupporting partnership with Healthier Hospitals Initiative, a national campaign to improve sustainability in the healthcare sector.Practice Greenhealth also presented awards for environmental excellence to more than 120 Premier member hospitals and health systems.

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BEEF: We are seeing pressure in the beef market causing downward pressure on the majority of the beef complex. With light demand and heavy production in place, suppliers are forced to discount product to move inventories.Inside Rounds: Pricing has moved lower. The lower prices are expected to be modest and the market is expected to reach its seasonal low sometime in early July.Flats: Bottom flats are weak and expected to drift lower in late spring and early summer.LoinsStrips: Significant price declines are expected in the coming weeks.Top Butts: Choice top butts are lower while select remains flat. They will fall under the same pressures as the other middle meats but at a much more moderate pace. Ball Tips: Seeing signs of weakness. Retail demand for a less expensive sirloin cut compared to top butts enticed the buyers to enter the market, and firmed the cut.Tenderloins: Tenders are starting to weaken and will follow the other middle meats as well. However, price declines through the end of July will be much more moderate than ribeyes and strips.Ribeyes: Prices are starting to fall and should continue to do so moving into summer. There may be some added interest before the 4th, but for the most part, they should modestly move lower with the expected seasonal low in late July or early August.Chuck Rolls: Chucks will price sideways for several weeks.Thin Meats & GrindsFlap Meat: Flap meat is falling fast and more dramatic declines are expected in the coming weeks. Flank: Projected to modestly adjust down-ward into summer.Briskets: Briskets expected to move side-ways for the next few weeks before we see an upward price before the 4th of July.

Grinds: Expected to trend more sideways to down in price with a possible increase before the 4th, but this is expected to be minimal. They should move modestly lower after the 4th before seasonal autumn gains. Skirt Meat: Skirt is finally moving lower, and is expected to do so only moderately into summer.

PORK: Hog prices are expected to trade steady to slightly higher through June. Packer margins remain in the black and are expect-ed to continue to improve and are expected to hold steady through June. Weekly slaugh-ter numbers are expected to remain above 2014 levels through June, however week over week hog slaughter numbers are beginning their seasonal decline which continues through late summer. Weights are forecasted to trend sideways to slightly lower through the summer months. On the demand side, prices will gradually move higher starting mid-June, supported by increased retail and foodser-vice promotions.Loins: Prices for both bone in and boneless pork loins are expected to gradually move higher in late June as retailers promote both items for grilling season. Increased export demand may support higher price points.Tenders: Prices are expected to continue trending higher through late June as retailers are expected to feature the item for July 4th promotions. Strong demand from foodservice may support higher price points through early July.Butts: Prices are expected to gradually move higher mid-June as retailers promote country style ribs for the July 4 holiday. Ribs: Spareribs and St. Louis ribs moved higher due to increased retail and food-service demand. Spareribs remain in tight supply as packers convert them to St Louis ribs. Back ribs traded higher due to improved retail and foodservice demand. Prices for the entire rib complex are expected to gradually move higher through late June/early July. Seasonal decline for the rib complex is expected during July.Bellies/Bacon: Bacon/belly prices moved higher in week over week trade due to strong retail and foodservice demand. Bellies are expected to continue their gradual increase through mid-August as

supported by retail and foodservice promotions.

Hams: Hams are expected to trade gradually move higher due to tight supplies of turkey breast meat for the summer sandwich sea-son. Ham suppliers are expecting consumers and foodservice operators to switch their deli meat needs from turkey breast to ham items during the summer “sandwich season.” Ham prices are expected to gradually move higher through mid-July.

Trim: Pork trimming prices have firmed on strong demand and are expected to contin-ue their seasonal move higher through July. Prices are gradually trending higher which may result in higher all meat hot dog prices for the June/July time frame.

Picnics: Picnics are expected to continue their seasonal move higher through late June. This could result in higher prices for dinner sausage items during the June/July timeframe.

POULTRY:Whole Chicken & Cut-Up Parts: The shortage of small birds in the market place is going to be a permanent fixture for the future.

Boneless Skinless Breasts: The jumbo breast market is starting to show strength in the market place. The medium breast market acted very similar to the jumbo breast market; showing some strength on the spot market, largely due to further processors buy-ing to cut down into smaller sized breasts. Sized breast, both fresh and frozen, is being shorted throughout the country. This market should continue strong, but trend sideways.

Chicken Tenderloins: Supply still does not match the demand. Spot loads, when found, are being bought at a premium.

Boneless Skinless Thighs: The boneless thigh meat market remained flat, however there are signs that this market is about to slip as export restrictions has caused an over-abundance of dark meat.

Whole Frozen Turkey: The whole turkey market continued its steady inflationary climb as the bird flu continues to scare the masses. The retail segment is buying most spot loads of small turkeys as people are buying for the fall holidays.

(continued on page 12)

Commodity Update A snapshot of the market is below. For detailed information on additional commodities, log on to FSDO and click on “Market Update” for new weekly reports.

11

We’ve been sharpening knives, stocking pantries and heating up the grilltops for our summertime cook’s tour - Culinary Clinics

2015. A team of the industry’s finest corporate chefs has prepped a kitchen near you for real world training guaranteed to whet appetites back on the job. Production employees will learn how to infuse their menus with the wow factor and plate their dishes for maximum visual appeal, make the most of shifting tastes and trends, and amp up their skills and confidence level in the kitchen. Sign up now for two days of hands-on education at minimal cost…we’re providing the talented chef instructors, new set of knives and a book packed with easy-prep recipes. See remaining dates and locations below; register at https://premierconnect.premierinc.com

July 8 – 9 Cleveland Nestle Professional 30000 Bainbridge Road Solon, OHAugust 19 – 20 Buffalo Rich Product Corporation Innovation Kitchen One Robert Rich Way Buffalo, NYAugust 19 – 20 St. Louis US Foodservice Allen 8543 Page Ave. St. Louis, MOAugust 11 – 12 San Francisco Advantage Waypoint 2900 Collier Canyon Road Livermore, CA August 25 – 26 New York US Foods 1051 Amboy Ave. Perth Amboy, NJ July 7 – 8 Minneapolis CenterPoint Energy 700 W Linden Ave. Minneapolis, MN July 15 – 16 Greenville Culinary Institute of the Carolinas Greenville Technical College 8109 White Horse Road Greenville, SC August 4 – 5 Phoenix Total Source 4023 E. McDowell Road Phoenix, AZ August 25 – 26 Tampa Advantage Waypoint 13521 Prestige Place Tampa, FL July 29 – 30 Pittsburgh Westmoreland Co. Community College 145 Pavilion Lane Youngwood, PA August 5 – 6 Los Angeles US Foods 15155 Northam Street La Mirada, CA

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SEAFOOD:Shrimp, Domestic: The domestic shrimp market is open and in full swing.

Shrimp, Imported (Black Tiger and Whites): We may be close to the bottom, if not at the bottom.

Catfish: Domestic: Once water becomes warmer and fish start to grow, we look to see more product in the market place. Pricing is now stable.Imported: Inventories in the US are getting tighter, and in some cases not available.

Salmon: Chilean Farmed Salmon: Fresh whole fish and filets are coming back to the states. Norwegian Salmon: With the current exchange rate, salmon from Norway may be

a fish you see promoted this year. Inventories look good.Mahi Mahi: Look for stronger prices as the summer season gets going.

Sea Scallops: Market is now steady. We are looking at June as the bottom of the market; time will tell.

Tilapia: This could be a good summer for tilapia pricing. A mild winter in China has created more fish for the market.

Whitefish Complex: Cod: The market for Atlantic Cod is on the rise. Pacific Cod is showing signs of lower prices.Pollock: The market remains stable to lower. Inventories are good, look for bargains in the near future.Haddock: Current outlook for the summer is

good, with higher inventory and lower pricing.

Tuna, Yellowfin (Frozen Steaks & Loins): Outlook for the next few months is higher prices.

King Crab: Red & golden: Expect higher prices on smaller crab. Large crab seems to be in good supply and pricing is stable. Crabmeat (Blue & Red, Pasteurized): Imports on Blue Swimming continue to be good and pricing is lower. Red Swimming crab imports have slowed down and move-ment is strong. Projections of movement are being down with most packers talking about putting suppliers on allocation.Snow Crab: Alaskan catch is done for the 2015 season, supplies are very tight.

Commodity Update (continued from page 10)