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. regular 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 full Power of Wild Research Report now

Research Background:

Research results are excerpts from a nationwide survey of US consumers conducted by Portland Marketing Analytics LLC in 2015 and 2017. In each round of the research, two consumer types were targeted: the general US population (all consumers 18 years of age or older) and those who self-reported health and sustainability as a driving value in the foods they buy (Lifestyle of Health and Sustainability, or LOHAS). In 2017, 1,007 surveys were completed, with a +/-2.6 margin of error. In 2015, 1,009 surveys were completed, with a +/-2.6 margin of error. Statistical significance was set at the 90% level of confidence.