The Oregon Fruit team recently returned from the 2025 NACUFS National Conference, where the quality of connections made it one to remember. NACUFS (the National Association of College & University Food Services) brings together campus dining professionals from across the country to explore new trends, taste new products, and discover foodservice solutions. From in-depth conversations with college dining operators to seeing our products in action across the show floor, this event offered great insight into what’s next for foodservice—and how Oregon Fruit fits in.
What Resonated with College Dining Teams
When people stopped at our booth, a few things stood out immediately:
- Clean label ingredients
- No preservatives or major allergens
- Sweetened with vegan cane sugar—not syrups or artificial sweeteners
- Made with real fruit, not flavorings
Operators loved that our Pourable Fruits are shelf-stable, minimizing waste and streamlining prep. And more than a few were pleasantly surprised that we offer Marionberry—a uniquely Northwest varietal often hard to find beyond the region.
Oregon Fruit in Action Across the Show Floor
Even beyond our booth, Oregon Fruit was everywhere. Here are just a few standouts:
- Oatly featured our Strawberry puree in their plant-based milk bar, alongside a mango + matcha pairing.
- Caffe Vita poured cold brews mixed with our fruit pourables—handing out samples and showcasing the beverage potential.
- San Diablo Artisan Churros turned heads with raspberry-stuffed churros using our Raspberry Pourable. Yes, it was as good as it sounds.
And at the ticketed Culinary Experience Dinner, regional chefs competed in a national challenge. Chef Ruth from BYU took home the top prize—the first woman (and first BYU chef) to win. We were thrilled when she stopped by our booth afterward for a celebratory selfie!
What Products Sparked the Most Interest?
We brought a range of foodservice-ready fruit solutions, but a few stars rose to the top:
- Compotes – Especially Peach, served over cheesecake. A surprise hit.
- Oregon Berry Lemonade – Bright, refreshing, and naturally vibrant.
- Tropical Guava Sunset – A visually stunning, sweet-tart drink.
- Anything Orange – Mango-based products sparked excitement.
- Marionberry – Appreciated for being distinct from standard blackberry.
- Shelf-Stable with No Preservatives – Solving storage, waste, and cost issues
Key Themes and Challenges from Foodservice Operators
From our conversations, three pain points came up again and again:
- Labor shortages – Easy-to-use products like ours are in demand.
- Waste reduction – Shelf-stable formats help minimize spoilage.
- Contract access and GPOs – Many schools work exclusively through Group Purchasing Organizations like Sodexo. Getting approved is a hurdle—but also a gateway.
Final Takeaway
While the show may have been quieter than expected, it was a powerful reminder that quality & quantity when it comes to trade shows. For campus dining teams looking for fruit-forward, clean-label, ready-to-use solutions, Oregon Fruit made an impression.
Whether you're mixing up beverages, topping desserts, or looking for bold, natural fruit color—we’re ready to support your next menu innovation.
