First Bite Winter 2026

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ISSUE WINTER 2026

Keeping

FOODSERVICE Healthy

NEWEST ITEMS for Spring

PREPARED FOODS on the

RISE

CHEESE

In the News

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FIRST BITE

Vol. 1 Issue 9, Winter 2026 Produced by:

Gellert Global Group 1 Atalanta Plaza Elizabeth, NJ 07206

Susan Lopez, Editor-in-Chief James Sheeran, Art Director Marissa DeMaio, Publisher Tom Gellert, Co-CEO Published biannually Printed in U.S.A. Visit us: www.gellertglobalgroup.com www.atalantacorp.com

6 A Family Affair

Changes are happening, but the core of GGG remains the same.

8 Keeping It Healthy

Consumers are driving a shift towards healthy options in Foodservice.

12 Prepared for Change Prepared foods are becoming a premium option.

16 Pretty Cheesy

A roundup of news from our world-class cheese portfolio.

20 New for You

Our latest offerings in one handy place.

24 Human Touch

A conversation with GGG's Human Resources department.

30 Booth Sides Now New Year, New Tradeshow Look!

4

Tom note from

Gellert,

al Group

b ellert Glo G f o O E Co-C

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One Family, One Table: The Next Generation Unites The Gellert Global Group In 1945, Leon Rubin began importing Polish ham with a simple philosophy: treat suppliers like partners. He founded Atalanta Corporation, believing that businesses built on trust and personal connections would endure. Now, eighty-one years later, this principle has blossomed into a LEON RUBIN remarkable food importer that sources products from over 60 countries and offers over 5,000+ different items to American consumers.

The company is now undergoing a carefully planned succession that has been years in the making. The third generation of the Gellert family— siblings, Andy, Tom, and Amy, along with their cousin Josh—is taking the reins. Andy and Tom serve as Co-CEOs, Josh is President, and Amy has taken on the newly created role of Chief of Culture. George Gellert, who has led the company through significant expansion, will remain as chairman, providing invaluable generational wisdom that cannot be taught in business school.

ANDY GELLERT

TOM GELLERT

What It Means for Specialty Buyers This unified structure enables buyers to access DeMedici's curated portfolio, Camerican’s century of global sourcing relationships, and Atalanta's expertise in specialty food items. However, the main advantage lies not in operations but in relationships. The combined buying power and logistics of a $1.7 billion company are led by individuals who have grown up in the business and understand that a cheese promotion or holiday gift basket program is about more than just filling shelf space: it’s about storytelling, differentiation, and providing customers with unique offerings.

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AMY GELLERT LEBOVITZ

JOSH GELLERT

“The thing about our business is that our customers are personal friends. Our employees are personal friends. People we buy from are personal friends. Our bankers are our friends. Our whole universe – even though it’s business – we all socialize, and it’s one big happy family.”

- George Gellert

GEORGE GELLERT

In the world of specialty food, where authenticity, traceability, and trust distinguish the exceptional from the adequate, these principles are not just warm words—they form the foundation of our business model.

This consolidation brings together an impressive roster of food importers, each with its own storied history and specialty.

Atalanta Corporation, founded by Rubin himself, is now the largest privately held food importer in the country.

Established in 1916, Camerican sources frozen and shelf-stable fruits, vegetables, seafood, and other items.

DeMedici Imports, part of Atalanta, DeMedici was founded in 1979 as the importer of Badia a Coltibuono, the first Tuscan extra virgin olive oil to be marketed in the retail channel.

Finica Food Specialties Limited is our Canadian importer and distributor of specialty and gourmet items worldwide. They have been in operation since 1968.

Established in 1945, J.F. Braun is the leading supplier of shelled nuts, dried fruits, and snack items.

GGG Manufacturing converts globally sourced materials into value-added products tailored for retail, foodservice, and e-commerce customers.

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How shifting consumer expectations, TikTok-fueled debates, and evolving wellness priorities are reshaping the definition of “healthy” across foodservice.

By Katie Baldwin and Hannah Howard, Staff Writers

A Moving Target: Health in the Social Media Era “Healthy” is no longer a fixed category…it’s a conversation. And in 2026, that conversation unfolds largely on social media. TikTok and Instagram can transform niche nutrition theories into widespread anxieties or aspirations in a matter of hours.

Restaurants often feel the impact first.

The seed-oil debate is one of the most recent examples, with influencers questioning the healthfulness of

widely used oils like canola, soybean, and sunflower.

Some wellness creators even advocate a fully “seed-oilfree” lifestyle, favoring alternatives such as avocado or coconut oil, while others encourage using traditional fats like beef tallow. Whether operators intend to overhaul their oil selections or not, the conversation has heightened interest in menu transparency and sparked new questions about ingredient sourcing.

At the same time, the rise of GLP-1 medications is slowly reshaping eating behaviors. With 11% of consumers now on GLP-1s, operators are seeing shifts toward smaller

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portions, more protein, and a heightened awareness of nutritional trade-offs. These trends may be subtle now, but they are laying the groundwork for the kinds of health-conscious choices diners will expect soon.

What Consumers Now Expect From “Healthy” Out-of-Home

The Health Claims That Matter Most

Not all health claims resonate equally. The ones that drive visits are the ones consumers trust: words like house-made, all-natural, high-protein, and clean-label.

These cues signal freshness, realness, and minimal processing. They reassure diners that the food aligns with their values without veering into restrictive or overly “diet-driven” territory.

Transparency plays a significant role as well. Nearly half of consumers—49%, up from 43% just a few years ago—

Despite all the noise around what constitutes “betterfor-you,” consumers themselves are fairly consistent in their expectations. They want simple, recognizable ingredients, protein-forward dishes, and straightforward transparency—not a lecture on wellness.

And they’re eager for restaurants to help bridge the gap between how they want to eat and how they typically end up eating when dining out.

That gap remains significant. While data from Technomic shows 33% of consumers choose health-focused foods away from home most or all the time, the number jumps to 63% at home, suggesting that consumers still feel more confident and in control of their health choices in their own kitchens. Meanwhile, 29% say they would visit restaurants more often if healthier options were available, showing there is notable room Learn more about regenerative agriculture for growth in offering and its potential nutritional portfolio offers numerous opportunities foods that meet wellness benefits to build health-forward dishes without aspirations without compromising flavor or creativity. For sacrificing flavor, comfort, or example, Big Picture Foods Regenerative creativity.

Kalamata Olives add both nutrient Foodservice operators are clearly density and a compelling sourcing story listening. According to recent to grain bowls, salads, or spreads.

Technomic research, three-quarters For guests attuned to the seed-oil of operators report that their interest conversation, cooking with Del Destino Extra Virgin Olive Oil provides a cleanin offering health-focused items has label alternative with a neutral profile and high increased over the last three years. More performance in the kitchen. than half say they plan to expand the number of health-forward items on their Mediterranean-inspired dishes can shine menus over the next two years, and 59% with Olivado Avocado & Coconut Oil, which have already increased their spending supports menu transparency and boosts the perceived healthfulness of a dish thanks to on health-focused ingredients compared its alignment with the Mediterranean diet. with two years ago. This isn’t a passing Meanwhile, Scelta Ecopouch Sous-Vide fad—it’s a meaningful evolution in how Sliced Mushrooms add umami flavor without menus are built and how purchasing any citric acid or ascorbic acid that canned decisions are made.

Gellert Global Group’s

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say they are more likely to visit a restaurant that clearly communicates its ingredients. Whether operators are breaking down the components of a grain bowl or being upfront about cooking oils, transparency builds loyalty.

The Forecast for 2026

Looking ahead, Technomic predicts that health will stay top-of-mind for diners, but operators will need to balance wellness with the flavor and indulgence guests expect.

As definitions of “healthy” shift—shaped by legislation, ingredient scrutiny, and GLP-1 behaviors—menus that

use high-quality, whole ingredients and deliver strong value will stand out. Momentum is building around “stealth health,” functional ingredients, and nutrientrich grains and seeds that boost nutrition without compromising taste.

How Operators Can Act Now

One of the most effective steps operators can take is to turn toward clean, simple, high-quality ingredients.

Consumers respond well to dishes that focus on freshness, clarity, and whole-food components— especially when menus highlight those elements in a straightforward, inviting way. High-protein offerings also continue to hold strong appeal, not only for fitness-minded diners but also for those adjusting their eating habits due to GLP-1 medications.

Equally important is embracing transparency, whether by explaining sourcing decisions, clearly labeling cooking fats, or telling the stories behind premium ingredients. When operators can communicate that their choices are intentional and thoughtful, consumers notice—and reward that transparency with repeat visits.

Finally, a balanced approach is essential.

Health-forward dishes should deliver mushrooms usually contain. Just 100% non-GMO mushrooms, the same flavor impact, visual appeal, vacuum sealed with heat to bring fresh flavor to protein-rich and sense of abundance that guests entrées or plant-forward offerings. In addition, Camerican offers expect from dining out. “Healthy” a broad range of frozen organic fruits and vegetables, helping succeeds when it’s delicious first and operators deliver key health claims—organic, clean-label, virtuous second. minimally processed—right on the menu. These convenient, consistent ingredients make it easier to build dishes that satisfy wellness-minded diners without adding operational complexity.

Healthy Menu Beyond the products themselves, GGG can also help operators share the story behind these ingredients—supporting menu transparency and giving diners a clearer picture of where their food comes from. Whether an operator is highlighting premium EVOO from DeMedici, specialty imports from Atalanta, global staples from Camerican, or dried nuts and fruits from J.F. Braun, GGG’s depth of sourcing knowledge provides rich material for crafting meaningful, trust-building menu narratives.

Inspiration

In 2026, there is no one-size-fits-all definition of “healthy.” Instead, health is a shifting collection of values—clean ingredients, transparency, functional benefits, whole-food simplicity—that consumers increasingly want to see reflected in the foodservice experience.

Operators who understand these nuances and blend them with the flavor and excitement diners crave will be well positioned to meet the moment and stay ahead of the trends shaping tomorrow’s menus.

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Modern grocers are transforming convenience into a culinary experience.

Walk into any forward-thinking grocery store today,

and you'll notice something has changed. The prepared food section is no longer relegated to a lonely hot bar in the corner or a few tired sandwiches under heat lamps.

The Prepared Foods category has undergone a complete transformation, evolving into a sophisticated culinary destination that is redefining how we think about this section of the grocery store. Offerings span the entire culinary spectrum from breakfast to desserts, snacks, and everything in between; the mission is clear and the same as ours, to be a part of every food experience.

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In an era where time is our most precious commodity,

these ultimate time-savers deliver just that back to your day.

The labor-saving promise extends beyond the consumer as well. For grocers, pre-packed formats streamline operations and reduce waste, creating efficiency throughout the supply chain. At its core, the appeal remains the same: no prep, no mess, easy grab-and-go. Today, Prepared Foods has emerged as a legitimate culinary choice and is now seen as quality food, ready when you are.

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Consumers demand quality ingredients, and grocers

are responding. Clean labels are in. Seed oils are out.

Shoppers scrutinize ingredient lists with the same care they would when cooking from scratch and prepared food programs are rising to meet these expectations.

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Specialty prepared foods have

become the secret weapon of the modern host. From artfully arranged cheeseboards to restaurant-quality hors d'oeuvres. These social mediaworthy platters transform anyone into an effortless entertainer.

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A hot new brand, gorgeous updates, and exciting additions - our cheese portfolio has seen some big changes!

Since 2001, Snowdonia Cheese Co. has combined award-winning, contemporary cheeses with Welsh tradition to create products bursting with character.

Fast forward to 2025, and this wonderful brand has done it again! We are excited to share that these items have joined the portfolio:

Aged Cheddar 12 Months Aged Red Leicester Vintage Cave-Aged Cheddar Salted Cow Butter Port Wine & Sage Derby Cheese

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Cracking Good Cheese Co., a GGG brand started as a vision to unite three cheddar cheeses from the British Isles and bring the authentic taste of Britain to the American table.

We are glad you gave us o’shot - Cracking Good has captured 6% of nationwide cheddar category growth and earned a coveted spot in the Top 30 emerging brands.

From day one, we envisioned a full portfolio of traditional British favorites that would deliver those classic flavors to the American table. Today, the Cracking Good portfolio has matured into something extraordinary – it now includes four Wensleydale cheeses, and two flavored cheddars with more opportunities on the horizon.

To celebrate this evolution, the brand has received a design refresh that is no-nonsense, good cheese! The new look features a pub sign-inspired layout that is delightfully cheeky, refreshingly approachable, and undeniably fun. Every element of the brand's updated personality captures and brings to life the warmth and playfulness of British pub culture.

created this refresh to grow with us as we expand into a broader world of both classic and innovative products, with a design system that feels instantly recognizable and full of personality.

Celebrity has long been synonymous with quality and flavor in the goat cheese arena, but never one to rest, this brand has seen significant recent innovation. Here we talk to Rosalie Marfuggi, Director of Business Development about all the exciting news for this beloved brand.

Q: What inspired Celebrity’s recent brand refresh, and why was now the right time for it?

A: Celebrity has been a staple in the market for more than 20 years with our iconic fresh goat cheese products. As our partner, Mariposa Dairy, expands into sheep and cow’s milk products, it felt natural for Celebrity to evolve alongside them. The refresh aligned perfectly with exciting new product collaborations and gave us the opportunity to re-imagine the next generation of the brand.

Q: How would you describe the new look, and what does it say about who Celebrity is today?

A: Celebrity is about setting a mood at mealtime and turning the everyday into something a little more special.

The new look is fun, approachable, and a little sassy, with retro-inspired colors and a hint of cool-girl “celebrity” energy. It reflects a brand that’s confident but never takes itself too seriously. Kathy Orbe, Senior Graphic Designer,

Q: You’ve introduced new flavors and formats as part of this launch. What inspired them?

A: We’re constantly watching food trends and developing products that meet consumers where their taste buds are.

This relaunch includes our Celebrity Specialties fresh sheep cheeses, now in a new round shape to stand apart from our goat cheese logs. We’re especially excited about Fresh Dill, which is clean and herbaceous, and Calabrian Chili Orange, which taps into the sweet-heat trend that continues to resonate with consumers.

Q: What do you hope existing fans and new customers take away from this refreshed brand experience?

A: We hope our customers feel a sense of joy and connection when they see the new look. Celebrity should feel like a go-to staple that takes a meal to the next level.

Whether it’s original goat cheese in your morning eggs or lavender honey sheep cheese whipped into frosting for a celebration, our goal is to spark creativity and make mealtime feel memorable — like fame you can taste.

Q: Looking ahead, what’s next for Celebrity?

A: We’re thrilled to be launching Celebrity Spreadables, a new line that marks our first step into cow’s milk cheese.

We’re also working on an innovative goat cheese format not widely seen on the market. It’s an exciting next step in expanding the Celebrity universe and continuing to surprise and delight our fans.

Founded in 1996, Red Apple Cheese began with a mission to delight cheese lovers through exceptional flavor and quality. The brand’s original line of cold-smoked cheeses—crafted over a unique blend of apple and natural hardwood—quickly earned a loyal following and set the foundation for a tradition of innovation.

Today, Red Apple Cheese continues to evolve, offering a wide range of both smoked and nonsmoked varieties that balance craftsmanship with creativity. From bars, rounds, loaves, and wheels to shreds, snack sticks, bread cheese, and artisanal spreads, Red Apple Cheese brings something for every occasion and palate.

While many of its cheeses are proudly made in Wisconsin using rBST-free milk sourced from some of the state’s oldest dairy farms, select products are produced elsewhere to support the brand’s growing portfolio. Likewise, many—but not all—Red Apple Cheese products are certified Kosher. Consumers can look for these distinctions right on the packaging: the “Proudly Wisconsin” badge and Kosher certification callouts clearly mark each variety that meets those standards.

Now part of the Atalanta family, Red Apple Cheese is bringing new energy to the table. As of October 2025, the brand is outperforming the category by 41% in the Total US Multi-Outlet (MULO) geography.

“Looking ahead to 2026, we’re preparing for an exciting year with a fresh packaging redesign, innovative new flavor profiles, and holidayinspired offerings that celebrate the season in every bite,” says Sarah Jackson, Senior Brand Manager.

By Megan Corey and Eunice Park, Staff Writers

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MT VIKOS

Feta in Brine

MT VIKOS MT VIKOS

Feta PDO Crumbles

A10334 8/7 OZ

Whipped Mezze Spread A10337 8/6.3 OZ

A10335 12/5 OZ

SONOMA CHEESE

Jack Up the Heat Party Tray

G000049 12/12 OZ

SONOMA CHEESE Ghost Jack

G000188 12/5.3 OZ

SONOMA CHEESE

Mango Habanero Jack G000190 12/5.3 OZ

New Items That Are Actually Cool!

Kick off 2026 with these products that are chef’s kiss.

Reach out to your GGG Sales Representative for more information. These new arrivals just hit different!

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SONOMA CHEESE

Scorpion Jack

G000189 12/5.3 OZ

SNOWDONIA Red Leicester

SNOWDONIA Red Leicester

G000167 1/5.5 LB

G000163 12/7 OZ

SNOWDONIA

Cheddar, Vintage Cave Aged

SNOWDONIA

G000168 1/5.5 LB

Cheddar, Vintage Cave Aged G000165 12/7 OZ

SNOWDONIA

Cheddar, Welsh Aged G000169 1/5.5 LB

SNOWDONIA

Cheddar, Welsh Aged G000166 12/7 OZ

SNOWDONIA

SNOWDONIA

G000290 2/2.2 LB

G000293 8/7 OZ

Sage Derby

Sage Derby

SNOWDONIA

SNOWDONIA

G000292 2/2.2 LB

G000294 8/7 OZ

Port Wine Derby

Port Wine Derby

CELEBRITY

Celebrity

CELEBRITY

CELEBRITY

G000327 8/5.2 OZ

G000328 8/5.2 OZ

G000326 8/5.2 OZ

G000298 8/5.2 OZ

Cow Spreadables, Garlic & Herb Double Cream

Cow Spreadables, Shallot & Cow Spreadables, Chive Double Cream Apple Cinnamon

Cow Spreadables, Fig Honey

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IL VILLAGGIO

Breadsticks, Artisan Classic G000089 12/5.3 OZ

IL VILLAGGIO

Ricotta Salata, Wheel A10115 4/7 LB

IL VILLAGGIO Fresh Ricotta

G000023 6/10.4 OZ

RONCARI Goat Blue

G000044 2/3 LB

PIACENTI

Salame, Finocchiona PGI G000060 2/3.3 LB

Skip the stress of holiday planning in 2026. Help your customers savor the season with our curated guide of artisan cheeses, charcuterie, gourmet accompaniments, desserts, and beverages. We made it easy for you to stay ahead of the Q4 rush and to make your product assortment the ultimate holiday selection!

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See our 2026 Holiday Guide

CRACKING GOOD

Wensleydale, Cranberry G000151 2/2.2 LB

CRACKING GOOD

Wensleydale, Mango Ginger G000149 2/2.2 LB

CRACKING GOOD

Wensleydale, Blueberry G000150 2/2.2 LB

CRACKING GOOD

Cheddar, Mustard & Ale G000153 2/2.2 LB

CRACKING GOOD Double Gloucester, Onion & Chive G000283 2/2.2 LB

CRACKING GOOD Cheddar, Caramelized Onion G000154 2/2.2 LB

CASA FLORES Breadsticks, Spanish Picos

G000123 16/5 OZ

CRACKING GOOD

Wensleydale, Sweet Apricot G000152 2/2.2 LB

CASA FLORES

Marcona Almonds, Garlic & Parsley G000307 12/5.3 OZ

LA ROSE NOIRE

Single Origin Chocolate Shell, Plain Medium Round A8010003 1/100ct 23

What happens when passion for people meets industry trends that are redefining the workplace all while uniting six legacy companies? Seven HR professionals at Gellert Global Group share how they answered the call to specialize in this field, are navigating these seismic shifts, and maintaining our corporate identity during this integration.

Gellert Global Group Human Resource Team on Impact, Innovation, and Integration

By Megan Corey, Staff Writer Megan: What attracted you to Human Resources, and what keeps you passionate about it?

support leadership, and help build a great workplace environment.

Sabina: I studied hospitality management and did an internship with Hilton Hotels where I had the opportunity to rotate throughout all the departments. I loved my time in HR because I had the chance to get to know and help all the employees!

In my specialized area of HR, Talent Acquisition, I love helping people find new employment. It’s especially rewarding when you work for a great company that you can be proud to introduce new employees to!

Patty: I’ve always been drawn to the business challenge of ensuring that we have the right talent, in the right place, to drive business success. Every day brings a new opportunity to solve complex human challenges that directly impact organizational performance. That intersection of people and strategy is what keeps me passionate about the field.

Carly: I studied Psychology in college, which sparked an interest in understanding and supporting human behavior, making Human Resources a natural career path. What keeps me passionate is the constant evolution of the field. I love being in a role where I can advocate for employees,

Andrea: I was drawn to Human Resources because it combines the business side with the human side, helping both employees and organizations grow and reach their full potential. What keeps me passionate is the opportunity to connect with diverse individuals, build relationships, and make an impact through those interactions.

Esther: What drew me to Human Resources is my genuine passion for people and culture. I’m inspired by the opportunity to help individuals realize their potential while aligning their skills with business objectives to achieve long-term success. The ability to create meaningful impact is what keeps me motivated and fulfilled every day.

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Lisette: I have always had an interest in helping people and I studied psychology. While attending classes at night, I worked in Human Resources during the day. My experience there broadened my view and exposed me to additional career options beyond psychotherapy.

Megan: What do you consider the most important trends affecting Human Resources and recruitment today, and how are you staying current?

Sabina: I love to read and stay updated. AI is huge right now and it is significantly changing how we do work as HR professionals. It is helping us be more efficient and allow us to spend more time supporting our client groups.

Barbie: As with most areas, AI has become popular in recruiting, used to automate tasks, and reduce bias.

Additionally, the focus on hybrid work schedules continues to be a trend.

Carly: The integration of AI and automation is transforming how organizations source, assess, and engage talent. Skills based hiring is also gaining momentum, shifting the focus from traditional credentials to practical capabilities. Additionally, the rise of hybrid work has made employee well-being and engagement more critical than ever. To stay current, I actively participate in HR communities and complete courses for new certifications.

Patty: One of the most significant trends is the rapidly evolving legal and regulatory landscape. Staying current requires a proactive, continuous learning approach— regular reading, professional development, as well as collaboration with legal and compliance partners to ensure we remain fully compliant in every state where we operate.

Andrea: One of the important trends in HR today is the integration of technology, particularly AI. It's driving change, but it's essential to keep a people-centered

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“I thrive on collaborating across all levels, building trust, and fostering an inclusive, positive environment where people feel supported.” approach. Additionally, leveraging data/people analytics can help improve employee engagement and talent management. Other trends include building a healthy and positive workplace culture, embracing skill-based credentials, and prioritizing employee development.

Esther: From the integration of AI technology to a growing emphasis on employee experience and engagement to attract and retain talent. In addition, keeping up with regulatory changes and applying data-driven insights to enable more effective and strategic decision-making. To stay current, I actively follow industry publications and professional networks, and engage in continuous learning through webinars, workshops, and certifications.

Lisette: Hiring practices have changed due to the increased reliance on technological advancements.

Previously, the focus was primarily on educational qualifications and prior experience. Now there is also an emphasis on skills-based hiring and competencies such as adaptability and business acumen.

Megan: As new hires, you ask each of us which Gellert Global Group value we identify with the most – which one value do you identify with?

Sabina: Taste Success! We need to take time to recognize and celebrate wins!

Barbie: Generate Teamwork! Encouraging team collaboration breeds positivity in the organization, motivates others, and leads to productive results!

Carly: Exceed Expectations because I believe that going beyond what’s required is where real impact happens.

Patty: Generate Teamwork. In HR, success depends on collaboration—both within our own department and across the entire organization.

Andrea: Lead by Example. I focus on being accountable,

holding myself to high standards, and inspiring others to meet the same expectations.

Esther: Generate Teamwork and Exceed Expectations. I thrive on collaborating across all levels, building trust, and fostering an inclusive, positive environment where people feel supported. I am driven to deliver solutions that create lasting impact for both individuals and the organization.

Lisette: Respect. Respecting others' ideas, contributions, and diverse experiences helps create a positive, productive, and inclusive environment.

Megan: How has Human Resources supported employee engagement during the integration of the six corporate brands Atalanta Corporation, Camerican International, DeMedici Imports, JF Braun, Tipico and Finica into one entity, Gellert Global Group?

Sabina: Throughout 2025, HR and senior leaders have led the charge in harmonizing titles and structures across our entities. We are working on action plans to address areas such as organizational clarity with transparency and fairness.

Barbie: HR has supported employee engagement through a number of efforts but the most impactful, in my opinion, is the development of GGG Connect as our intranet platform where employees can find answers in one place.

Carly: HR has played a key role in maintaining employee engagement throughout the integration by working closely with both leaders and employees to integrate departments and aligned titles. HR has helped ensure a smooth transition through open communication, thoughtful collaboration, and strategic change management.

Patty: Our guiding principle during the integration has been communication. With six legacy companies coming together under one umbrella, we’ve focused on creating opportunities to break down silos and help employees understand one another’s roles and contributions so we can appreciate the collective strength that drives GGG’s success.

Andrea: HR has worked hard to support employees during this integration. There are several platforms we use to constantly communicate, whether they are shared through virtual messages on GGG Connect, during in-person events or understanding feedback from engagement surveys. We also offer employee trainings on change management and have developed programs to recognize individuals and or cross functional groups.

Volunteer and community outreach programs

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Esther: HR played and is still playing a pivotal role in supporting employee engagement by ensuring clear communication, fostering a unified culture, and providing consistent support across all teams. Through initiatives such as Town Halls, Department Overviews, workshops and training programs, events, and updates via GGG Connect, HR helps employees stay informed, feel supported, and remain connected. These efforts strengthen trust, collaboration, and a shared sense of belonging.

Lisette: The HR team has made a concerted effort to align policies and practices across all brands. GGG Connect, available across GGG provides a wealth of information, celebrating birthdays, milestones, new hires and life events. The Department Overviews and the Taste Sip and Learn events serve as a method of educating team members about each function and GGG products and an opportunity to meet employees from other departments. All HR events and initiatives are mirrored across locations to reinforce our values, mission and culture.

Megan: How do you maintain corporate culture during this integration?

Sabina: Ultimately, as a team, we want to prioritize connection, recognition, and fun across all GGG locations. We will continue to have culture-building events throughout the year: from initiative celebrations to Spirit Week and Taste, Sip, Learns! We also offer training and development resources through Gellert University to all our team members.

Barbie: By being and staying positive! With change comes challenge but that won’t stop with negativity.

Being positive and encouraging can only help to facilitate a positive corporate culture.

Carly: Maintaining corporate culture during the integration has been a top priority for HR. We've introduced communication channels like GGG Connect to keep employees informed and engaged, while also launching more social initiatives and company-wide events to bring teams together.

Patty: Corporate culture ultimately starts at the top—but it’s sustained through consistent action and example at every level. Mission, vision, and values can’t just be words on a wall; they must be reflected in daily behavior and decision-making. In HR, we play a crucial role in modeling that alignment.

Andrea: Maintaining corporate culture during an integration isn't always easy, but I think it starts with making sure everyone shares the same goal: the success of both the employee and the company. It also means living out our company vision - to be part of every food experience. By keeping our passion for food at the heart of everything we do, teams and processes can come together more effectively.

Esther: By consistently reinforcing the Gellert Family vision and Leading by Example. Promoting transparent communication, actively engaging and celebrating achievements, and encouraging cross-functional collaboration. By modeling behaviors and fostering dialogue, we ensure employees feel heard, valued, and connected to the company’s future path.

Lisette: The HR team has made a concerted effort to align policies and practices across all corporate brands. GGG Connect provides a wealth of information, the Department Overviews and the Taste Sip and Learn events serve as educational tools so we all can learn about each function, GGG products and meet employees from other departments.

Employee engagement and cultural celebrations

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INCREASE YOUR BASKET RING with this easy and inexpensive charcuterie board add on!

ilvillaggiocheese.com

New Winter Fancy Faire Booth:

By Kate O’Neill, Staff Writer

Walk into our Winter Fancy Faire booth, and you're not just seeing products—you're stepping into a working specialty cheese shop.

This year's redesign reflects a fundamental shift in how retailers approach specialty foods: less is more, curation is king, and the in-store experience matters more than ever. Retailers are moving toward more moderated, curated displays, and with our integration, we must evolve together.

As Gellert Global Group continues to integrate our corporate brands, we're evolving our trade show presence to match. The new refrigerated cases do more than showcase product, they highlight the marketing collateral and merchandising tools that drive sell-through at the store level. This update reinforces the fullspectrum partnership we offer from imports and category expertise to in-store signage, merchandising support, and staff training.

What Buyers Will Experience: Category-organized flow by country of origin Retail-ready merchandising displays you can implement immediately Data callouts showing category performance Authentic Italian coffee station, creating a real shopping atmosphere Field-tested layouts informed by actual retailer visits

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Our new floor plan is designed to let buyers walk the cases and clearly visualize each cheese category by country of origin, creating a curated and organized flow that aligns with today's clean, streamlined merchandising trends. By incorporating updated refrigerated cases and elevated design elements, we're aiming to bring visitors into the "cheese shop experience" they'd expect if they were visiting the product's country of origin. This immersive, retail-forward layout helps buyers see precisely how our assortment can translate into their stores while showcasing the full merchandising potential of each category.

Our booth design is sleek, data-backed, and intentionally crafted to mirror the look and feel of a real cheese shop. Our team spent time in the field visiting retailers to understand what resonates most on the floor, ensuring we curated an experience they would recognize and appreciate. Throughout the booth, we've incorporated clear data callouts and category-specific branding to reinforce our strengths in each

segment we sell in. To create a more authentic shopping experience, we included a Caffè Vergnano coffee station, recognizing that many consumers shop with a coffee in hand or a cart. This element helps visitors experience the booth in the same relaxed, engaging way they would in a store. The clean lines, curated displays, and authentic shop layout allow buyers and visitors to connect the booth directly to the cheese counters they encounter in specialty retail environments.

Whether you're looking to refresh your cheese program or expand into new categories, our booth demonstrates how strategic merchandising and strong partnerships drive results.

Visit us at Booth #2637(Atalanta) and #2633(DeMedici) at the new Winter Fancy Faire to see how we can help translate this experience into your stores.

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Turn up the temperature at your next gathering with this fiery cheese adventure! The Jack Up the Heat party tray features four bold Sonoma Cheese flavors that will put your taste buds to the ultimate test.

How hot can you go?

@sonomacheese

SONOMACHEESE.COM