The company’s new range includes avocados, mangos, melons, pineapples, chestnut mushrooms, ginger, spinach, rocket leaves, coriander and a selection of different tomatoes.
Ali Guvemli, chief products officer at JJ Food Service, said: “Our fresh fruit and vegetable volume sales have almost doubled over the past 12 months and we have responded by removing the middle man and doubling our range.
“We now work with 16 different growers including British suppliers. This has enabled us to procure more carefully, improve availability and offer highly-competitive pricing to our customers.”
In a similar move, the wholesaler also recently doubled its frozen fish range.
Thin cut steaks
AHDB Beef & Lamb has launched a new range of thin cut steaks, created using alternative butchery techniques.
The techniques used are aimed at maximising the use of the carcass and increasing profitability for operators.
Hugh Judd, foodservice project manager at AHDB Beef & Lamb, said: “As well as providing excellent profit potential, the Thin Cuts range is healthy, quick to cook and versatile enough to be used in a whole range of dishes, from steak sandwiches and wraps to pasta dishes, fajitas and stir-fries.”
To support the launch, the company has created a guide containing suggestions on how to maximise GP from the new range.
Judd added: “The important thing to stress is that the steaks must be no more than five millimetres thick and fully denuded, with no fat or gristle – no exceptions.”