lg_digitalFB_summer26 by Atalanta Corp.

SUMMER 2026

BUTTER’S BIG MOMENT OLIVE OIL DOWNLOAD PUTTING CHEESE ON THE MAP RAISING THE BAR ON FLAVOR OUR ALL-IN-ONE MENU SOLUTION

VOL 1 ISSUE 10

A Gellert Global Group Publication

FIRST BITE

Vol. 1 Issue 10, Summer 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

WHAT’S BETTER THAN BUTTER? Nothing – and we’ll tell you why.

OLIVE OUR THOUGHTS ON OIL

Let DeMedici be your guide from the grove to the table.

CHEESY ROAD TRIP

A roadmap to our North American cheese selection.

SUMMER HEAT, COOL NEW ITEMS Check out our latest offerings.

SMALL TASTES, BIG FLAVORS

Curated cracker toppings tell the story of evolving flavor trends.

OLD WORLD MENU + MODERN INNOVATION How our brands create an integrated system built to unlock the full power of your menu.

Also

An award for Beemster, a social media frenzy for Ammerländer, and a look at our new Med Bar offering.

FROM THE COVER A vibrant antipasto olive oil bread dip featuring sliced green and Kalamata olives, sun-dried tomatoes, and fresh herbs in a pool of extra virgin olive oil. Serve with focaccia for dipping.

A Note from Tom Gellert, Co-CEO of Gellert Global Group

ummer always brings with it a sense of possibility — and this issue of First Bite reflects just that. From the golden age of butter to the rise of Mediterranean flavors, the food world is moving toward something more intentional, more crafted, and more connected to where ingredients actually come from. U.S. butter consumption is on track to hit it’s highest point in half a century. Extra virgin olive oil is being sought out by provenance and cultivar. North American cheesemakers are producing worldclass products that stand alongside the best European imports. These aren’t passing trends — they’re signals of a deeper shift in how people think about what they eat.

At Gellert Global Group, we’ve spent decades building relationships with producers who share that same commitment to craft and quality — from the AOC-protected pastures of Normandy to the family creameries of the Midwest USA, from the olive groves of Tuscany to the cheesemakers of Ontario. What excites me most isn’t any single product or trend, but the way our portfolio tells a cohesive story: that great food has an origin, a maker, and a meaning. I hope this issue gives you something to taste, something to think about, and something worth sharing at your table this summer.

THE GOLDEN AGE of BUTTER

What makes the world’s most beloved fat the defining ingredient of our era? By Susan Lopez, Editor-in-Chief & Megan Corey, Staff Writer

“Butter is the new olive oil — a quality marker, a conversation starter, a reason to come back.”1

U.S. butter consumption in 2026 is expected to be the highest in half a century. So what’s driving the moment?

Flavor & Craft

Compound butters are dominating restaurant menus and specialty retail — from citrus-herb to chili-miso to hot honey ‘swicy’ blends. Consumers want butter that tells a story.

2 3

Premium & Pasture-Raised

Grass-fed, cultured, and European-style butter now command premium shelf positions. Quality credentials — terroir, breed, diet — matter more than ever to today’s buyer.

Ancestral Nostalgia

Heritage fats are back. Tallow-fried potatoes, butter-forward sauces, and “Grandma Core” cooking aesthetics are reconnecting diners with food traditions that predate industrial shortcuts.

Clean Label & Provenance

Shoppers are reading labels and asking where their dairy comes from. Minimal processing, transparent sourcing, and sustainability credentials drive purchase decisions in every channel. 7

BUTTER, BEYOND the BASICS Beurre Noisette / Brown Butter The Technique the Industry Can’t Stop Talking About

Brown butter is made by gently cooking butter until the milk solids toast, developing a rich, nutty flavor. This simple technique transforms butter, elevating both sweet and savory dishes. High-fat, cultured butters like those in Gellert Global Group’s portfolio make the finest brown butter — more milk solids mean more flavor, more depth, more gold.

Ghee vs. Butter

Butter is an emulsion of water, milk solids, and fat, valued for it’s clean dairy flavor and versatility. Ghee is butter simmered to remove water and milk solids, leaving pure butterfat with a higher smoke point and concentrated, nutty taste. Ghee is ideal for high-heat cooking and dairy-sensitive diets.

BEURRE ENThe FEUILLES Butter Sheet. A Chef ’s Best Kept Secret.

GOAT vs. COW BUTTER

GOAT Naturally White, Slightly Softer Texture

COLOR & TEXTURE

COW

Ranges From Pale Yellow To Deep Golden Depending On The Cow’s Diet

FLAVOR

Creamier & More Neutral, The Default In Most Baking & Cooking

Slightly Higher In Certain Fatty Acids

NUTRITION

Overall Calorie & Fat Content Is Comparable Between The Two

Harder To Find And Significantly Pricier, Often 3–5× More

AVAILABILITY & PRICE

Everywhere & Inexpensive

WHEN TO USE

The Better All-Purpose Choice For Baking, Where Its Neutral Flavor Lets Other Ingredients Lead.

Distinctly Tangy & Earthy, Milder Than Goat Cheese

Shines On Bread, Crackers, Or Anywhere Its Flavor Can Be Appreciated, Pairs Well With Bold Flavors Like Herbs Or Honey.

Isigny Ste Mère’s Beurre en Feuilles are ultra-thin butter sheets made from rich Normandy cream and milk from a protected origin. Designed for professional pastry and baking, these sheets offer precise portioning and consistent layering—crucial for croissants and puff pastry. Their format saves time, reduces waste, and ensures superior texture and flavor, making them the standard in top bakeries worldwide.

FOR the SPECIALTY BUYER FOODSERVICE

SPECIALTY RETAIL

THE STORY

Sheet butter is the bakery and pastry program’s most efficient upgrade. Less prep labor, consistent results, and a butter with AOC credentials worth naming on the menu.

Position Isigny alongside your artisan bread and pastry program. The AOC story is compelling shelf signage — customers who understand terroir in wine will immediately understand it in butter.

Normandy + AOC + format innovation + 84% butterfat + the croissant connection = a product narrative that sells itself. This is the butter with a biography.

Six Countries. Seven Distinct Expressions. One Curatorial Vision.

Royal Mahout United States Crafted with intention for the specialty channel — a premium domestic expression built for discerning culinary use. (see page 8 for more about Ghee)

Minerva Dairy Minerva, Ohio 85% Butter Fat. Slow-churned in small batches for a creamier, richer, and more flavorful taste.

Isigny Ste Mère Normandy, France

Camargue Les Prés Roch Provence, France Butter of the wild Camargue wetlands — floral, mineral, and impossibly smooth with the terroir of Southern France.

Chimay Belgium Born of monastic tradition, made with milk from abbey herds — complex, slightly nutty, full-bodied.

Celebrity Goat Butter Canada Pure goat’s milk butter — bright, tangy, lighter in texture, with a grassy freshness that sets it apart from any cow’s milk product. 10

AOC-protected, cream from coastal pastures — legendarily rich, with a natural tang from slow culturing.

Occelli Piedmont Italy Italian artisan butter — a revelation for finishing and cheese boards, often aged with Barolo wine or alpine herbs.

the BOTTOM LINE

Butter is having a cultural moment — but at Gellert Global Group, we’ve always known that great butter is not a trend. It is a discipline. Our portfolio represents the world’s finest dairy terroirs, each chosen for its integrity, its craft, and its capacity to make every meal more extraordinary. Whether you are browning it in a pan, spreading it on bread still warm from the oven, or building a composed plate that will stop a dining room mid-conversation, the quality of the butter matters. It always has.

American specialty food buyers, 2026

Extra virgin olive oil is having a moment — and the numbers prove it. What the market is telling us, and why DeMedici’s Mediterranean collection is perfectly positioned for what comes next. By Susan Lopez, Editor-in-Chief & Nicole DeLuca, Staff Writer

live oil unit sales rose 5.9% year over year — but that headline number obscures something more interesting. The growth is concentrated almost entirely in extra virgin, where unit sales climbed 9.1% and dollar sales reached $2.5 billion with a further 2.1% gain. Meanwhile, Pure (-3.3% units), Light (+0.2%), and Other (-4.9%) formats all stagnated or declined. The consumer has spoken: when it comes to olive oil, quality wins. This is the premiumization story playing out in real time. Shoppers who once bought generic cooking oil by price are now reading labels, researching cultivars, and

seeking provenance. They want to know where their oil comes from, who made it, and what it tastes like. This is not a niche behavior — it is becoming the mainstream expectation. The generational picture adds nuance. Gen X leads consumption at 33.8%, followed by Millennials at 27.4%. The growth opportunity is Gen Z at 20.9% — a cohort actively exploring food provenance and health-conscious eating, whose purchasing power is still on the rise. Baby Boomers represent 17.9%. Olive oil resonates across every generation; the task for brands is simply to speak each one’s language.

DeMedici represents single-estate artisan extra virgin oils from Italy, France, Spain, and Greece — each selected for provenance, quality, and the story it carries from grove to table. Italy - Bold, grassy, peppery. Tuscan oil is the benchmark. France - Delicate, floral, Provençal. Europe’s rarest. Spain - Fruity. Clean. Built on Centuries of Craft. Greece - Ancient. Robust. Rooted in the Earth.

+ 5.9% Unit sales growth YoY across the olive oil category

81% Positive social

media sentiment

$2.5B Extra Virgin

dollar sales +2.1% vs 1 year ago

Tuscany If the world has a gold standard for extra virgin olive oil, it begins in Tuscany. The rolling hills of Chianti, where cypress trees punctuate the skyline and stone farmhouses glow amber in the afternoon light, have been producing olive oil since before the Renaissance. Tuscan oil is the benchmark against which all others are measured — and it earns the title.

Umbria and Liguria Beyond Tuscany, Italy’s regional diversity becomes the story. Liguria’s Taggiasca olives — small, sweet, and grown on dramatic coastal terraces — produce some of Italy’s most delicate oils. Umbria, Italy’s green heart, offers something different again: full-bodied intensity from the ancient Moraiolo and Frantoio cultivars grown on the hills between Spoleto and Assisi.

Melchiorri Olive Oils are multiple-time winners at NYIOOC’s World Olive Oil Competition

U.S. olive oil imports surged

20.6% in late 2025.

Where Italy asserts, France enchants. France does not produce olive oil with the volume or international profile of Italy or Spain — but what it produces is unforgettable. Provence, the sun-soaked region of lavender fields, ancient markets, and afternoon light, is the heartland of French olive oil. Miraval EVOO - Winner NYIOOC Silver 2025, 2022 & 2018

Greece doesn’t just have a history with olive oil — it is olive oil. With over 3,000 years of continuous cultivation, Greece holds more ancient olive trees still in production than any other nation on earth. Big Picture Foods Organic EVOO is sourced from regeneratively farmed groves in Greece and cold-pressed from 100% Koroneiki olives

Spain is the world’s largest producer of olive oil — yet Spanish EVOO remains underappreciated by consumers who reach for Italian bottles first. This is a mistake worth correcting. The best Spanish extra virgin olive oils are among the most sophisticated and food-friendly in the world, with a fruit-forward character and a clean, fresh finish that makes them supremely versatile.

Spain vs. Italy: A Note On Differences

Spanish oils tend to be rounder, more fruit-forward, with lower bitterness. Arbequina and Picual dominate. Italian oils are sharper, grassier and assertively peppery, with incredible regional diversity. Neither is better; they simply speak a different dialect of the same language.

The numbers speak for themselves: extra virgin olive oil is leading all other segments. Social media buzz has increased nearly fivefold in less than a year. Today’s consumer wants details—terroir, single-estate origin, cultivar, harvest date, and polyphenol count, all verified by NYIOOC. DeMedici’s portfolio is perfectly aligned with these demands.

Explore Our Collection

Terroir is more than land. It’s the people who cultivate it, tend the harvest, and shape each bottle — explore our collection. 17

Discovering World-Class Cheese in Our Own Backyard By Megan Corey and Sarah Jackson, Staff Writers

In today’s market, North American cheeses

are not merely relevant — they are foundational. They continue to anchor the retail category, where price sensitivity, private label expansion, and everyday usage strongly favor more local production. In a postinflation environment, shoppers and operators alike are increasingly willing to feature North American options alongside distinctive European-imported cheeses. North American cheeses are not a fallback. They are the bedrock of the broader category. Over the past few decades, cheesemakers have made enormous strides in producing world-class cheeses across the U.S. and Canada. A robust offering now rivals and complements European imported

counterparts, but offers distinct advantages in freshness, affordability, and consistency. At Gellert Global Group, our expertise in cheese sits at our core, along with our effort to be part of every food experience. To accomplish such a task, we remain adaptable and make strategic moves that align with market trends and emerging opportunities, extending beyond our reputation in traditional importing. Our commitment to developing our expertise in the North American cheese category is marked by the domestic brand acquisitions of Sonoma Cheese and Red Apple Cheese, investment in Mariposa Dairy and strategic partnership with Quality Cheese, all of which broaden our reach and diversify our portfolio.

Famously known as “America’s Dairyland”,

Wisconsin leads the nation in cheese production. These cheeses feel right at home on the table, whether it’s a casual get-together or a thoughtfully assembled cheeseboard. Made with high-quality milk and shaped by generations of skilled cheesemakers, cheeses crafted here strike a balance of familiarity with branding that helps them stand out. This state is the home of production for some of our treasured brands.

Red Apple Cheese is proudly Wisconsin and has built its reputation on exceptional cold-smoked cheeses crafted with a distinctive blend of apples and natural hardwood. The Red Apple Cheese portfolio ranges from crowd-pleasing classics like Smoked Gouda to unique specialties like Mango Habanero Gouda and fan-favorite cheese spreads, all of which come together to bring a sense of ease and reliability. The Red Apple Cheese brand creates the kind of quality you do not have to explain.

Red Apple Cheese Smoked Gouda is the #1 Selling Smoked Gouda in Total US

What makes great cheese goes beyond geography. The best cheeses strike a perfect balance of flavor, quality, and branding.

Pepper Jack cheese volume is up nearly 70% over the past five years

Sonoma Cheese is a beloved heritage brand that is credited with creating the original Pepper Jack cheese. The spirit of our brand and its recipes were born in Sonoma Square and are inspired by the vibrant food and wine culture of the Sonoma Valley. While the craftsmanship of our cheeses has evolved, our cheeses always bring a relaxed California vibe to every table. When it comes to cheese, “We Know Jack”.

Branding doesn’t replace quality; it amplifies it. The strongest cheese brands make you feel something before you taste, and then the cheese delivers on that promise. Paneer has evolved from an ethnic-only item into a high-growth, protein-driven specialty cheese, delivering above-average category growth

The Royal Mahout brand is inspired by India’s culinary traditions and brings authentically crafted premium Paneer to every kitchen. To better serve an expanding market, Wisconsin cheese makers have mastered their craft in producing this cheese using heritage recipes and generations of culinary artistry allowing them to excel in diverse styles of cheese like Paneer. 21

Canadian cheesemaking practices blend Canada’s diverse heritage with

old-world and modern techniques. Today, there is a strong emphasis on quality ingredients and sustainable practices, achieved through partnerships with local dairy farmers. Mariposa Dairy has built its identity around local milk sourcing and innovation as well as the Celebrity brand. Quality Cheese brings the Old-World Italian craft to a Canadian dairy and has mastered the art of crafting French-style cheese. Together, they establish Canada’s growing reputation as a serious competitor in the global cheese market.

Mariposa Dairy is a family-run dairy in Southern Ontario, Canada. It was founded in 1989 and is named after the township of Mariposa near Lindsay, Ontario. Mariposa Dairy produces Celebrity Cheese, a GGG-owned brand known for crafting North America’s most recognized goat cheese. The portfolio has expanded to include sheep and cow’s milk cheeses, as well as other dairy products like goat milk butter. The Celebrity mission is to transform everyday eating into unforgettable moments. Great products have the power to elevate the ordinary, amplify the special, and bring a Famously Good, Famously Cool energy to every table.

US Goat cheese category grew 20% over the past 5 years, significantly outpacing total cheese growth. Aligns with rising consumer demand for elevated, adventurous cheese profiles that feel indulgent yet everyday-friendly

Consumers don’t just buy cheese; they buy into a narrative. A compelling backstory builds trust and differentiation in a crowded market, answering “why this cheese?” before a customer ever takes a bite. The Quality Cheese and the Eiffel Tower brand story began with Almerigo Borgo, who emigrated from Italy’s renowned Asiago cheese-making region to Ontario, Canada, bringing with him rich family recipes and traditional techniques. Borgo eventually purchased Quality Cheese in 1988 and opened a dedicated Brie facility that produces the Eiffel Tower brand of cheeses. Brie and other French-style cheeses have been made in Canada since the French colonization, giving the Eiffel Tower brand a historical grounding in Canada’s long tradition of French-influenced cheese-making using 100% Canadian milk.

French experience, North American accessibility. French-style Brie at an approachable price point

beemstercheese.us

Royaal Grand Cru Is World Champion Beemster’s Royaal Grand Cru, originally created to celebrate Beemster’s appointment as Purveyor to the Royal Court of the Netherlands—a distinction reserved for century-old companies that represent Dutch heritage—has achieved an even greater honor by being named the World Champion and best cheese overall at the 2026 World Championship Cheese Contest, one of the industry’s most prestigious competitions, surpassing thousands of entries from around the globe.

“When a cheese scores so highly with an international jury, you know that everything is just right. From the milk and the cheese-making process to the ripening.”

Sjoerd Hiemstra, master cheesemaker Behind the cheese is Beemster, a cooperative with roots stretching back to 1901. CONO Kaasmakers is currently celebrating its 125th anniversary, and the World Championship title arrives just in time to celebrate and tribute time proven family-owned farms in North Holland.

Among the 3,375 entries, this PDO North Holland Gouda earned a score of 98.68 out of 100 from the international jury, an almost perfect result that left little room for debate. Made at CONO Kaasmakers in the heart of the Beemster Polder, the cheese is aged for 12 months, developing a firm, dense texture with characteristic crystallization that only the right environment and time can produce. Its flavor is unmistakably Dutch: deep nuttiness layered with sweet toffee notes, rich and unhurried. Sjoerd Hiemstra, the master cheesemaker at CONO Kaasmakers, says the score is not simply a number; it’s a decision made in the dairy. The culture, the aging environment, the milk, all come together to produce a near-perfect 98.68 score.

Because each farm in the cooperative is family-owned, every herd receives the attention and care needed to properly nurture both the cows and the land — a commitment reflected in the quality of every wheel. Gijs Dankers, General Manager of Export, described the award as especially meaningful during the anniversary year, reinforcing the cooperative’s long-standing dedication to craftsmanship that has defined it since its founding. Jerry Griep, CEO of CONO Kaasmakers, lays it out simply: the title proves that Beemster cheese is appreciated worldwide. Royaal Grand Cru is imported exclusively to the U.S. by Gellert Global Group. The World Champion title was not the only recognition Beemster earned at this year’s contest; two gold medals confirmed the range’s exceptional depth, with Beemster Hatch Pepper Gouda and Beemster Smoked Gouda each taking Best in Class in their respective categories. For a cooperative that has spent 125 years perfecting its craft in the Dutch polder, 2026 marks not just an anniversary but a coronation of exceptional cheesemaking and a tribute to the generations of farmers whose dedication, stewardship, and expertise shape every wheel from the pastures to your palate. – Alanis Burgos, Staff Writer 25

L’Estornell Extra Virgin Olive Oil Picked before full ripeness from older trees rooted in rocky, gravelly Catalan soil — this early harvest Arbequina is intensely green, vivid, and alive with character. Bright green tomato aromatics, fresh fruity flavor, and a clean almond finish. Polyphenols at their peak. Now available in a decorative tin that is perfect for gifting! AVEA016 | 6/500ML

Oils & Sauces Melchiorri Extra Virgin Olive Oil “Black Selection” Melchiorri’s top tier. The Black Selection is a hand-curated pick of the finest lots from their annual Umbrian harvest — same hand-picked olives, same same-day milling, but selected for peak intensity, aroma, and depth. Intense green fruitiness, rich polyphenol content, and that signature Melchiorri peppery warmth on the finish. A050677 | 6X500 ML A050675 | 6X750 ML

Little Sweet Treats & Savory Snacks Crust & Crumb Cinnamon Brioche Tear & Share Elevate your special occasions with our Tear ‘n’ Share bread. Satisfy your sweet tooth with our Brioche Tear ‘n’ Share, featuring soft, buttery brioche and a warm cinnamon spread. Ideal for sharing or savoring solo, it’s a comforting treat. G000420 | 6/26.10 OZ

Samlip Korean Cheesecake This a popular, airy, and mildly sweet, custardlike sponge cake is known for its light, fluffy, and velvety texture and mild vanilla flavor. Enjoy as a snack, dessert, or with coffee. G000096 | 16/24.69 OZ

Garlo’s Aussie Beef Pie & Sausage Roll Thin on pastry. Big on beef. Garlo’s is an Australian owned and operated family business that has been exporting Australian Beef Pies and Sausage Rolls since 2013. G000415 | 24/6.30 OZ | LEAN BEEF PIE G000416 | 44/6.2 OZ | BEEF SAUSAGE ROLL

IL Villaggio Grissini Breadsticks IL Villaggio’s Grissini breadsticks are crafted in Alessandria, Italy from a traditional recipe, using only the highest quality, all-natural ingredients: soft wheat flour, extra virgin olive oil, malted wheat flour, salt, and yeast. Thin, golden, and delightfully crisp with a signature pinched-end shape, these elegant breadsticks make the perfect table snack or salad bar accompaniment. G000330 | 240/0.42 OZ 27

Handcrafted Cookies & Artisan Crackers Baker & Barista A selection of handcrafted cookies and desserts made by independent bakeries using the finest ingredients. From delicate buttery biscuits to indulgent sweet treats, each one is crafted to bring a perfect finishing touch to your table.

Baker & Barista French Spiced Caramel Shortbread Cookies G000374 | 6/4.2 OZ

Baker & Barista Morello Sour Cherry Shortbread Cookies G000377 | 6/4.2 OZ

Elegant & English

Refined, artisan, all-butter biscuits made by hand are a testament to the art of biscuit-making. Each variety is crafted with pure, farm-fresh butter, ensuring a rich, refined, and classy indulgence. These biscuits are slim, oval-shaped, and have a crisp texture.

The Fine Cheese Co. Gluten-Free Extra Virgin Olive Oil Sea Salt Crackers G000383 | 6/3.5 OZ

Elegant & English Lemon & Ginger All-Butter Biscuits G000395 | 6/4.9 OZ 28

Elegant & English Baked Apple & Custard All-Butter Biscuits G000393 | 6/4.9 OZ

The Fine Cheese Co. Made by hand, these artisan crackers and toasts bring the ideal balance of texture and flavor to every bite. From delicate and crisp to hearty and rustic, these pairings are designed to complete your cheeseboard experience.

The Fine Cheese Co. Black Squares G000400 | 6/4.9 OZ

The Fine Cheese Co. Heritage Wheat Rounds G000402 | 6/5.3 OZ

The Fine Cheese Co. Cherries, Almonds & Linseeds Toast G000405 | 6/3.5 OZ | Regular G000407 | 6/3.5 OZ | Gluten Free The Fine Cheese Co. Apricots, Pistachios & Sesame Seeds G000404 | 6/3.5 OZ

The Fine Cheese Co. Rosemary & Extra Virgin Olive Oil Crackers G000403 | 6/4.4 OZ

The Fine Cheese Co. Fig, Honey, & Extra Virgin Olive Oil Crackers G000382 | 6/4.4 OZ

The Fine Cheese Co. Oatcake Rounds G000401 | 6/5.3 OZ

The Fine Cheese Co. Dates, Hazelnut & Pumpkin Seeds G000406 | 6/3.5 OZ

The Fine Cheese Co. Walnut, Honey, & Extra Virgin Olive Oil Crackers G000385 | 6/4.4 OZ

The Fine Cheese Co. Lemon, Sea Salt & Extra Virgin Olive Oil Crackers G000384 | 6/4.4 OZ

by Alanis Burgos and Eunice Park, Staff Writers 30

ONSUMER PALATES ARE EVOLVING rapidly. Not gradually, or subtly, but reshaping restaurants’ menus, retail shelves, and the ingredients consumers reach for every day. Two flavor profiles ascended in this food dynamic landscape: “swalty”, sweet and salty, and sweet and spicy, better known as “swicy. In addition to seeking bold, maximalist tastes, consumers have embarked on a broader pursuit of intentional indulgence, incorporating premium and specialty products into their everyday experience.

Our brands are rising to meet this momentum. Snowdonia has evolved beyond its iconic truckles with a range of distinctive cheddars and striking Derby cheeses, as well as new additions to its range of small-batch chutneys and jams. Gellert Global Group has also partnered with The Fine Cheese Co. to further round out the British assortment with premium crackers crafted to elevate fine cheeses and create pairings that feel both contemporary and timeless.

Sweet & Salty: The Flavor Loop That Never Ends Once considered novel, Sweet and salty, or “Swalty,” flavor combinations have captured the mainstream. The market has absorbed this combination so smoothly that it feels more like a default than a discovery, with chocolatecovered pretzels, salted caramel ice-cream dotting grocery aisles across the country. Swalty proves the most elemental form of ‘flavor complexity’. Consumers who have grown up with this trend are looking for something that delivers the same satisfaction with more craft and nuance. They don’t need to be convinced that sweet and salty work; they want sophisticated versions of the combination that resonates with their adult palates.

OVER 70% OF CONSUMERS SKIPPED A TRADITIONAL MEAL LAST MONTH IN FAVOR OF 1 SNACKING.

Cherry Toast for Cheese by Fine Cheese Co., paired with Snowdonia Port Wine Derby with a drizzle of Villa Manodori Balsamic Vinegar, feels like a childhood PB &J taken on a grand tour across Europe. Snowdonia Port Wine Derby is a cheese with personality; its wine-marbled paste carries fruit, oak, and an aromatic depth. The Fine Cheese Co. Cherry Toast amplifies that fruit note with a lush sweetness. The Villa Manodori ties it together with the syrup tartness complexity that only develops in Modena and in products made with care and real ingredients.

Swicy – Sweet & Spicy: The Growing Trend “Swicy”, the equally comforting and punishing combination of sweet and spicy, has similarly transcended from niche obsession to a staple flavor profile. From hot honey on pizza to mango habanero cheese and honey sriracha gouda, swicy has engulfed dining and snacking. Today, “swicy” sits at 5.2% menu penetration across U.S. foodservice, a marker of mainstream maturity and remains one of the fastest-growing flavor trends across all industry sectors and day-parts 2 . The Millennials and Gen Z, early adopters of swicy, continue to seek it in more elevated forms that reflect their mature tastes.

The rising trend of “swicy” flavors owes to the successive experience of sweetness followed by lingering heat, which entices consumers to take another bite. Snowdonia Hot Honey drizzled over Snowdonia Aged Cheddar on Fine Cheese Co. Toast for Cheese Apricot meets this momentum. The singleorigin blossom honey and South American Scotch bonnet chili add punchy top notes to the robust, Aged Cheddar. For those looking for an earthier heat and creamier texture, San Vincenzo Nduja with Snowdonia Red Leicester on a Fine Cheese Co. Fig & Honey Cracker delivers another look at the same trend. Gellert Global Group has partnered with San Vincenzo, the first USDA-approved Calabrian producer of Nduja, to bring the most authentic expression of the spice-forward, spreadable salame to the US market. The slow-cured combination of carefully selected pork and local Calabrian chiles shapes it into a star for your snack or charcuterie board. 33

The Accent Moment: Elevated, Functional & Unapologetically Bold In today’s maximalist flavor landscape, sauces and seasonings are no longer afterthoughts or optional flourishes. Instead, they prove integral to capturing consumer attention and often define the personality of a dish, pairing, or menu. “Sauces” as a general menu call-out are surging (+6.5%)—as operators leverage signature sauces to shape their brand narrative into customizable, signature-sauce narratives.3 The Snowdonia Tomato & Vodka chutney paired with Snowdonia Cave Aged Cheddar & Fine Cheese Co. Cracker, EVOO, and Sea Salt captures the essence of a well-crafted condiment. The gentle sweetness of the slowly cooked tomatoes elicits the umami in the Cave Aged Cheddar, and the Fine Cheese Co EVOO & Sea Salt Cracker adds a buttery punctuation at the end of the cheese’s tart finish.

The Snowdonia Tomato & Vodka chutney paired with Snowdonia Cave Aged Cheddar & Fine Cheese Co. Cracker, EVOO, and Sea Salt captures the essence of a well-crafted condiment. The gentle sweetness of the slowly cooked tomatoes elicits the umami in the Cave Aged Cheddar, and the Fine Cheese Co EVOO & Sea Salt Cracker adds a buttery punctuation at the end of the cheese’s tart finish.

The combination of Snowdonia Sage Derby and Casa Flores Garlic and Parsley Marcona Almonds atop a Fine Cheese Co. Lemon & EVOO Cracker further emphasizes the impact of botanicals once relegated as garnish. The verdant Sage Derby offers a sophisticated expression of the autumnal garden; its herbal character further illuminated by the citrus brightness of the cracker. The Casa Flores Garlic & Parsley Marcona Almonds are the final touch, adding savory depth, the fresh waft of springtime herbs, and a buttery crunch.

The Big Picture The evolving landscape of American dining and snacking is now defined by innovative flavor fusions that blur the lines between sweet and savory. As the younger generations that drove this innovation mature, they expect elevated versions of these pairings. Consumers desire products that offer impactful flavor while also reflecting intentional, sophisticated craftsmanship. Brands like Snowdonia, Fine Cheese Co, Casa Flores, and the producers behind them have long exemplified the principles of premium quality, real ingredients, and refined flavors increasingly demanded by the US market. This portfolio offers a comprehensive, artfully crafted answer to what consumers want.

Datassential, Foodservice Industry Trends 2026; Technomic, 2026 Global Foodservice Trend Prediction Menu Data Trends Report, 2026. “Swicy” menu penetration across Foodservice 3 Menu Data Trends Report, 2026. Sauces menu penetration across Foodservice 1 2

From antipasto spreads to wood-fired pizzas, how three complementary brands help operators deliver premium, Italian-inspired menus with efficiency and consistency. by Eunice Park, Staff Writer

Arugula & Fresh Mozzarella Crostini: A plate of crostini topped with arugula, fresh mozzarella, MENU Mini Reds, and a drizzle of extra virgin olive oil and Balsamic Vinegar.

Italian

cuisine continues to anchor menus across foodservice, but delivering authentic flavor at scale requires more than great ingredients. Operators today are balancing labor constraints, consistency demands, and growing interest in premium, globally sourced products. Gellert Global Group’s portfolio offers a clear solution. By combining the strength of Del Destino, the efficiency of MENU, and the versatility of Frutto d’Italia, operators can build Italian-inspired menus that deliver on both authenticity and execution.

Built for the Modern Menu

Together, these three brands function as a streamlined back-of-house system. Spanning pantry staples, readyto-use sauces, and prepared antipasto components.

• Del Destino builds the foundation with consistent, high-quality ingredients •MENU reduces prep with chef-driven sauces and condiments •Frutto d’Italia adds ready-to-serve elements that elevate presentation The result is a flexible approach to menu development, supporting everything from shareable antipasto boards to sandwiches and artisan pizzas, all while simplifying prep and inventory.

Application Across the Menu

At this season’s trade shows, Gellert Global Group’s team of chefs showcase how the portfolio comes to life across three key formats: European-style sandwiches, composed antipasto small plates, and artisan pizzas. Each application highlights a key takeaway for operators: premium menus don’t have to mean added complexity, just smarter sourcing and betterperforming ingredients.

Three Brands, One Philosophy

Italian cuisine holds 19% of the global restaurant market#1 worldwide.1 Del Destino

Vegetables · Sauces · Pantry Staples

Del Destino is built on one simple idea: bring the best ingredients from around the world into professional kitchens with consistency and confidence. Through global sourcing across the Mediterranean, Eastern Europe, and beyond, the brand delivers high-quality pantry staples designed to perform across a wide range of applications. From tomatoes and peppers to oils, grains, and prepared vegetables, Del Destino offers the flexibility operators need to build Italianinspired menus without compromise. The focus is always the same, freshness, flavor, and reliability at scale. In high-volume environments, it serves as a true foundation: dependable, versatile, and ready to support everything from sauces and braises to sandwiches and small plates.

Sauces · Condiments · Ready-to-Use

Since 1932, MENU has built its reputation on craftsmanship, consistency, and a deep respect for ingredients. Produced in Modena, Italy, the brand works closely with local growers to harvest vegetables at peak season, then processes them quickly, often within hours, to preserve their natural flavor, color, and texture. The result is a range of sauces, condiments, and prepared vegetables that deliver a level of freshness most wouldn’t expect from a shelfstable product. It’s a point that chefs often come back to again and again: “This came out of a can?” From Pomodorina sauces to semi-sundried tomatoes and grilled vegetables, MENU products are designed to perform in real kitchens. They reduce prep time, eliminate waste, and deliver consistent results—every single time. In an industry where labor is one of the biggest challenges, MENU offers a practical solution without sacrificing quality. Every ounce is usable, storage is simple, and many products, packed in sunflower oil, bring added value across multiple applications. Or, as one chef puts it: you don’t need a full brigade to deliver authentic Italian flavor anymore—just the right products. And best of all—MENU never calls out sick.

Beet & Goat Cheese Salad: Roasted beets with Celebrity Goat Cheese, Casa Flores Marcona almonds, and a drizzle of Del Destino Balsamic Vinegar.

Antipasto Plate with Quinoa: A composed antipasto spread built on a base of Del Destino quinoa, topped with Frutto d’Italia marinated vegetables and olives.

Frutto d’Italia

Antipasto · Preserved Vegetables

Rooted in Italian tradition and backed by generations of expertise, Frutto d’Italia captures the essence of antipasto with bold flavor and thoughtful craftsmanship. Produced by specialists like Madama Oliva, the range reflects a deep commitment to quality, combining time-honored methods with modern innovation.

For operators, Frutto d’Italia offers a simple advantage: ready to-serve ingredients that elevate presentation, support shareable formats, and bring a true taste of Italy to the plate with minimal prep. In today’s foodservice landscape, premium is defined by execution as much as ingredients.

From Castelvetrano and Cerignola olives to marinated vegetables and Calabrian peppers, each product is designed to deliver vibrant flavor, texture, and visual appeal. The result is a lineup that feels authentic, yet highly practical for today’s kitchens.

With Del Destino, MENU, and Frutto d’Italia, operators gain a smarter, more efficient way to deliver consistent, high-quality Italian-inspired menus. From prep to plate.

Deloitte, Foodservice Market Monitor

From Northern Germany to a broader spotlight What began as a regional staple beloved by locals in Germany has quietly built a loyal following far beyond its origins — long before the internet had anything to say about it. Rooted in craftsmanship and tradition, Ammerländer has been making cheese in Northern Germany for decades. Its heritage is reflected in farms that have been passed down from generation to generation. Among its range, Butterkäse (pronounced boo-ter-kay-zuh, and literally meaning “butter cheese”) has recently captured the attention of millions. True to its name, the cheese is known for its mild, creamy character and its long-standing place in German comfort food. What makes Butterkäse’s recent rise in popularity especially striking is the unlikely setting in which it found viral fame: melted into a sweet potato. The combination of creamy, savory cheese with the caramelized sweetness of the potato created an unexpectedly comforting pairing that few would have predicted. Amid the steady flow of TikTok recipe videos and kitchen experiments, Courtney Cook—an elementary school English teacher who began creating food content in her spare time—introduced the pairing to a wider audience. Her video had none of the hallmarks of a viral hit — no elaborate technique, no studio lighting — just a genuinely good combination that people immediately wanted to try themselves. The idea quickly spread across social media, transforming a quietly familiar cheese into an unexpected online phenomenon. The trend has translated directly into momentum for the Ammerländer brand. During the 12-week period ending December 28 of last year, sales volume increased by 520%, with 66.6K units

sold—strong enough growth to drive stockouts. Demand extended beyond existing distribution, with retailers that did not previously carry the product reaching out to sales representatives to add it to their assortment. That momentum has continued. While the total retail cheese category remains flat, Ammerländer is among the fastest-growing brands in the category, with Ammerländer Butterkäse leading performance at a 454% year-over-year increase in units. It’s a reminder that in today’s market, a single authentic moment of discovery can do more for a brand than years of traditional marketing ever could. – Alanis Burgos, Staff Writer

redapplecheese.com

Made for Today’s Table There’s something special about a Mediterranean table. It’s not just the food. It’s the feeling. Small plates shared across the table, bright colors, bold flavors, and a natural sense of connection. It invites people to slow down, taste, and enjoy the moment together. That idea is what inspired Mezze Kitchen. The brand takes a timeless style of eating and brings it into today’s retail world in a way that feels fresh and easy. At its core, mezze means “taste.” It’s a collection of dishes meant to be shared. Mezze Kitchen builds on that tradition with ready-to-serve foods that help people create their own spread at home. It works just as well for a casual night in as it does for entertaining or adding something special to an everyday meal. The rise of Mediterranean cuisine in the U.S. makes this the right moment. People are looking for food that feels fresh, flavorful, and simple. Mediterranean dishes check all of those boxes. They also carry a strong health story, with growing awareness of the Mediterranean diet and its link to longevity. For many consumers, it offers a balance that can be hard to find: good food that feels both satisfying and ready to serve. Mezze Kitchen stands out by focusing on three things: flavor, ingredients, and format. The flavors are bold and layered, designed to be memorable. The ingredients are carefully chosen to stay true to the spirit of Mediterranean cooking. And the format reflects how people shop and eat today. The packaging is modern, convenient, and easy to use, making it simple to bring these foods into everyday occasions.

You can see that approach in the first products from the line. The Stuffed Pepper Shooters from the Spicy Selects collection are a strong example. There are hot green cherry peppers filled with prosciutto wrapped aged provolone, and sweet red peppers with Calabrian chili infused goat cheese. They bring together crisp vegetables and rich, savory fillings in a way that feels indulgent but still fresh. Looking ahead, the category continues to grow. Shoppers are spending more time in the deli and perimeter, looking for prepared foods that feel high quality and a little more elevated. These areas are becoming places for discovery, not just routine shopping. Mediterranean food fits naturally into that shift. It is flexible, easy to mix and match, and visually appealing. Mezze Kitchen is leaning into that opportunity with products that are ready to serve and simple to use, while still feeling thoughtful and a bit special. In the end, it is about more than convenience. It is about helping people create moments. Whether it is a quick snack or a full spread for friends, Mezze Kitchen makes it easier to bring people together around good food. – Eunice Park, Staff Writer

MEZZE MEANS TASTE. Mezze Kitchen is a modern, ready-to-serve brand designed for refrigerated deli cases that celebrates convenience and flavor that’s clean, fresh, and craveable – designed for quick eating occasions, elevated snacking, and effortless entertaining. We cook the Mediterranean way: starting with vibrant ingredients and bold flavors from around the globe to bring you good food made for sharing with good company.

mezzekitchen.com