U.S. Foodservice
Through its Monarch Foods division, U.S. Foodservice offers a unique portfolio of exclusive brands that provide an unbeatable combination of quality and value. 
These include traditional staples, exciting ethnic dishes, and innovative items that can keep menus fresh, interesting, and appealing. Some Monarch Foods brands enjoy a proud heritage that dates back more than one hundred years while others have been developed to help anticipate, and meet, the demands of tomorrow's customers.
One of tomorrow's trends is the attention to Super Foods and their protective health benefits. Tomatoes—especially processed canned tomatoes, tomato paste, and sauce—are commonly included on Super Foods lists. Most of the discussion is in regards to the phytochemical lycopene, which is responsible for the bright red color of tomatoes. These beautiful hues of red can be admired for the health benefits they convey.
Lycopene stands as one of the most potent antioxidants, however, it exerts it best performance in the company of other nutrients naturally present in tomatoes such as vitamin A, C, E and other carotenoids such as lutein. It is this "dream team" effect that reminds us that natural wholesome foods offer more health benefits than a single nutrient alone. Emerging research finds that lycopene may prevent oxidation of low density lipoproteins (LDL cholesterol, the "bad" kind) thereby reducing the risk for atherosclerosis and coronary heart disease. Ongoing research also suggests that lycopene can reduce the risk of prostate cancer and cancers of the lung, bladder, cervix, and skin. Giovannucci and colleagues from Brigham and Women's Hospital and the Harvard School of Public Health analyzed tomato product consumption patterns and prostate cancer cases among roughly 47,000 men enrolled in the Health Professionals Follow- Up Study. The consumption of tomato products was associated with a reduced risk of prostate cancer, however, they note that it remains to be seen whether lycopene alone is the key compound in reducing the risk.
Unlike other fruits and vegetables, where the nutritional content of antioxidants such as vitamin C is diminished by cooking, processing of tomatoes actually increases the concentration of bio-available lycopene. The bound chemical form of lycopene found in tomatoes is converted by the temperature changes involved in processing to make it more easily absorbed by the body. Lycopene in tomato paste and canned tomatoes is three to four times more bio-available than in the uncooked tomato. This bio-availability becomes even more enhanced in the company of healthy plant oils and nuts since lycopene is fat soluble. From a flavor perspective, chefs have always appreciated the idea of combing natural foods to develop flavor and compliment health. This can be traced as far back as the earliest Mediterranean preparations of olive oil, tomatoes, and herbs. During the 2008 Worlds of Healthy Flavors Conference, tomato products where showcased in many dishes, including a Spicy Fried Salmon with Tomato Chutney, North African Sweet Tomato Confit, and in a Roasted Tomato Pineapple Salsa. These are just a few examples of how wholesome, nutrient-rich ingredients can come together in flavorful ways that create appealing menu items ideal for today's health conscious, flavor seeking consumers.
References
Giovannucci E. Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature. J Natl Cancer Inst. 1999;91:317-331.
Giovannucci E, Ascherio A, Rimm EB, et al. Intake of carotenoids and retinol in relation to risk of prostate cancer. J Natl Cancer Inst 1995;87:1767–76.
Etminan M, Takkouche B, Caamano-Isorna F. The role of tomato products and lycopene in the prevention of prostate cancer: a meta-analysis of observational studies. Cancer Epidemiol Biomarkers Prev. Mar 2004;13(3):340-345.
Gerster, H. The potential role of lycopene for human health. J. Amer. Coll. Nutr. 16: 109-126, 1997