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There’s a fruit revolution going on…you should be a part of it

If you could ….

find a fruit that costs only 12 cents per serving and make it the star of your menu…
substitute a conventional fruit with a fruit packed with bold flavor….
add pizzazz to your savory and sweet dishes…
increase the nutrition density of your menu…
innovate with one of our nation’s original crops…

Would you go Wild?

Breaking news! Wild Blueberries are taking off as one of our nation’s hottest commodity fruits.  In the last year alone school foodservice sales of Wild Blueberries have jumped by 57%, and are now being sourced through the USDA Commodity Food Program in 22 states.

Is it time for you to get on board this hot trend?

2018 SNIC “Fruit Forward” Innovative Solutions Session

Join three of the nation’s top experts — Nancy McBrady, Ron Adams, and Cheryl Wixson – who will share “fruit forward” menu strategies that boost student participation, address operational concerns, and save on serving costs.

Hear the unique story of Wild Blueberries and how they differ from their regular cultivated cousin. Presenters will share insights on how to incorporate Wild Blueberries into school menus. They will help you easily innovate recipes for taste and kid appeal.

Don’t miss this special session complete with recipe demonstrations that will change the way you think about fruit. Fruit can become a driving component to solve your meal planning puzzle.

When: Monday, January 22, 11:15am – 12:15pm

Where: SNA’s School Nutrition Industry Conference (SNIC) in New Orleans, Studio 7


Nancy McBrady – Executive Director, Wild Blueberry Commission of Maine

Ron Adams – Former School Nutrition Director for Portland Maine Public Schools and Past President Maine SNA

Cheryl Wixson – Food Engineer, Founder of Cherly Wixson’s Kitchen, a line of specialty food products from Maine

Contact: Ron Adams, 207-749-2929, [email protected]

Don’t despair! If you miss this 2018 SNIC “Fruit Forward” Innovative Solution Session in New Orleans, don’t despair, our team of experts will share the lessons learned in a special February recap, or you can take a Wild Blueberry sneak peek at a base sauce menu strategy that’s both sweet and savory.