There are two kinds of blueberries.
One can
change your brand.

Consumers Prefer Restaurant Entrees Made With Wild Blueberries

Going Wild Has Its Advantages

If restaurant entrees are important to your business, consider a Wild ingredient that will give you more of what your consumers are looking for… and a competitive new advantage for your brand.

A Taste of the Power of Wild Report Results:

Wild Blueberries vs. Cultivated

The following is a snapshot of the restaurant entrees category results from the Power of Wild Research that show the advantages of choosing the right type of blueberry.


63% of all consumers say a restaurant entrée would taste better when made with Wild Blueberries.

Purchase Intent

66% of all consumers are more likely to buy a restaurant entrée made with Wild Blueberries.


60% of all consumers say restaurant entrée health benefits would increase when made with Wild Blueberries.

Read The Complete Report

Whether on a menu or in a grocery store, people who purchase restaurant-bought entrees prefer Wild Blueberries vs. ordinary blueberries in every dimension tested. For more restaurant-bought entrees results and consumer attitudes around the Power of Wild as it relates to health, sustainability and more, download the full Power of Wild Research Report which includes quantitative consumer findings on 16 different food service and packaged goods categories.

Download the Power of Wild Research Report

Get specific data detailing how wild blueberries boost sales in your category.