Gourmet News • January 2026

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VOLUME 91 • NUMBER 1 JANUARY 2026 • $7.00 • Most Retailers Say Gen AI, Automated Solutions Both Have Positive Effect on Loss Prevention PAGE 4

• Global Star Cardi B Joins Organic Infant Formula Company Bobbie PAGE 7

• ‘This Just Tin’: Old Bay Gets an (Old) New Look PAGE 8

• Delmonico’s to Open NYC Boogie Lab Artisan Bakery, Bistro & Bar in Spring PAGE 13

• Barry Callebaut, NotCo AI Begin Exploring Artificial Intelligence in Recipe Development PAGE 14

• GLP-1 Users to Buy 35% of U.S. F&B Sales by 2030, Seeking Healthier Food Options PAGE 17

• FoodReady’s AI Traceability System Now Live Worldwide PAGE 18

• Featured Products PAGE 19

• Advertiser Index PAGE 22

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I N D U S T R Y

Labor Issues Still Affect Foodservice

BY A.J. FLICK

More than 13 million Americans are employed in foodservice, which makes it the secondlargest private sector employer, accounting for one in 10 U.S. jobs.

After the pandemic dug an unemployment crater, fastfood/counter workers and servers lead foodservice jobs.

With a high demand for staff in the ongoing labor shortage, younger and more diverse workforce and typically low entry requirements, growth is steady – especially for cooks – with more than 1.1 million annual openings projected, driven by employee turnover and expansion. Employment for foodservice work-

ers is expected to grow five percent – faster than the average for all occupations – by 2034, according to the U.S. Department of Labor Statistics.

“As a growing population continues to dine out, purchase takeout meals or have food delivered, more restaurants, particularly fast food and casual dining restaurants, are expected to open,” according to the bureau. “In response, more food and beverage serving and related workers are expected to be needed.

“In addition, nontraditional foodservice operations, such as those inside grocery stores and cafeterias in hospitals and residential care facilities, are expected to serve more prepared

meals. Because these workers are essential to the operation of a food-serving establishment, they should continue to be in demand.”

Americans love to eat out. The industry was expected to reach $1.5 trillion in 2025, according to the National Restaurant Association, which says consumers would patronize restaurants more if they had more money to do so.

Nine in 10 adults say they enjoy eating at restaurants, the NRA says, explaining it allows them to enjoy a favorite meal with flavor and taste sensations that they can’t cook at home.

Special to Gourmet News With exhibitor and visitor attendance at PLMA’s Annual Private Label Trade Show having increased about 30 percent over the past two years, more than 14,000 retail/wholesale attendees, manufacturers, brokers, distributors and suppliers attended the PLMA Expo in mid-November in Chicago. There were over 2,000 exhibitors from 65 countries that showcased the latest store brand product and packaging innova-

tion.

The PLMA’s annual Salute to Excellence Awards received more than 800 products that were placed and judged in one of nine categories including Food for the Family, Bakery & Desserts, Beverages, Dairy, Meal Preparation, Healthy Eating, Snacks, Health & Beauty Care and Home & Household.

Winners included Albertsons Companies’ Overjoyed brand of S’mores Baking Chips. In 2024, Albertsons launched its newest brand, Overjoyed, that falls

BY A.J. FLICK

under the umbrella of high-quality products in the categories of baking, home décor, snack mixes, candy cookies and celebration supplies.

The demand for sweet heat continues to evolve. Walmart’s private label Marketside’s product Sweet Chili Garlic Hummus won a Salute to Excellence Award.

And, under its bettergoods chef inspired brand, Roasted Shishito Pepper and Garlic Potato Chips was a winner. Shishito peppers

Today’s children are growing up in a world vastly different than their parents and grandparents did – except that they’re still not eating their veggies.

Nearly half of young children skip vegetables daily, according to a new white paper from plantbased ingredients maker Kemin.

This creates critical nutritional gaps during key developmental years.

Kemin isn’t alone in worrying about how much vegetables children eat.

In 2021, the Centers for Disease Control analyzed data from the 2021 National Survey of Children’s Health to see how much parents of children aged 1 to 5 years old ate fruits, vegetables and sugar-sweetened beverages.

Parents reported that during the preceding week, one-third of the children didn’t eat a daily fruit, half didn’t eat a daily vegetable and more than half drank a sugar-sweetened beverage at least once.

When they did eat a vegetable, potatoes – primarily fried – usually were on the plate, according to the U.S. Department of Agriculture.

Continued on PAGE 18

Continued on PAGE 15

2025 PLMA Expo Continues to Grow

BY WILBERT JONES

U.S. Children Lack Veggies in Their Diet

Continued on PAGE 17

Survey Finds Strong Interest in Japanese Scallops Internationally The Japan Scallop Export Promotion Association, which aims to expand the export of Japanese scallops, conducted a survey to understand awareness, purchase intent and taste preferences among overseas consumers. The survey was carried out in Osaka during the 2025 Japan International Expo (Osaka–Kansai Expo), targeting 113 international visitors from 34 countries.

The results showed that aware-

ness of Japanese scallops was 45.1 percent, below the halfway

mark. However, 74.4 percent of respondents said they would purchase Japanese scallops if available in their home countries, indicating strong purchase intent.

Furthermore, 65.5 percent expressed interest in trying scallops served raw, suggesting growing curiosity toward raw seafood consumption inspired by Japanese food culture.

When asked about preferred cooking styles of scallops, barbecue, fried dishes and sushi/sashimi each exceeded 50 percent, showing broad interest

across diverse cooking styles – from grilled and fried dishes to raw. This suggests that the adaptability of scallops across many types of dishes contributes to their appeal in overseas markets.

The survey also reaffirmed that Japanese scallops are valued not only for their flavor, size, quality and freshness but also for their nutritional benefits and suitability for various culinary uses. At the same time, low awareness remains a barrier to expanding purContinued on PAGE 16

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FROM THE EDITOR

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JANUARY 2026

GOURMET NEWS

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I’m not a picky eater. Most of the time. But when it comes to crab meat, I can be a snob. After all, I was born in Maryland and my family has deep roots back there, so sue me if I prefer Chesapeake Bay crab over all others. My dad grew up catching crab and cooking it on the beach with his friends.

My Arizona-born and -raised nephew apparently wondered what all the fuss was about when my sister and I yearned for Chesapeake Bay crab. Here in the Sonoran Desert, we’re used to crab from the Gulf of California. And as much as I enjoy watching the crews from “Deadliest Catch” bring in the Alaskan king crab and other kinds of crab, I still prefer Chesapeake Bay crab. I can’t tell you why. I just love it!

When my nephew was younger, I took him to Washington, D.C., to see the sights and also meet members of our extended family.

The first place I took him, though, was to a crab shack. He still didn’t get my preference for Chesapeake Bay crab until he put a forkful of crab cake in his mouth. His eyes lit up. “Now I know what you and Mom always talked about!” he said.

When I worked in D.C. long ago, my grandma and I would go to crab boils where they pour the freshly boiled crabs on a picnic table covered with newsprint and everyone would dig in. My father preferred soft-shell crabs, so when he and my mom visited me, I knew the priority was finding a crab shack even if soft shells weren’t in season.

My first newspaper job out of college was in West Texas. The regional contests leading up to the National Spelling Bee were almost as popular there as eight-man Friday night football. The editor put the idea out that the reporter who covers the regional events will chaperone the regional winner to the national contest in D.C. I

didn’t hesitate to volunteer.

The winner was a smart 10-year-old who had never been outside of West Texas and marveled at the sight of two or more trees next to each other (any more trees than that, he thought were jungles).

One day, the contestants and chaperones took a day trip to Annapolis. Along the way, the guide explained the historical significance of sites along the way.

She went out of her way to encourage the students and adults to indulge in Chesapeake Bay crab at the restaurant where we were scheduled to go to lunch. Too many times, she emphasized that it was soft-shell season.

Previously, on the first night we were in D.C., I took the boy (at my newspaper’s expense) to a surf and turf restaurant. He didn’t really know what that meant and was shocked when a lobster tail arrived on his plate. I encouraged him to try it, but he resisted and I was left to eat it (oh, darn). So when the boy eagerly ordered the soft-shell crab, I tried my best to talk him out of it and get the crab cakes instead. But he insisted. He was not prepared to see a sandwich with legs sticking out of it. I asked the server to bring him crab cakes instead.

I got to thinking about all this when I got word that Old Bay – my favorite seasoning – was bringing back the familiar tin can and that Chicken of the Sea had crab (though not Chesapeake Bay) perfect for making crab cakes. Those products are discussed in the new products column.

Now I’m feeling more crabby than ever. But it’s a good thing!

Until next time, stay safe and take care. GN — AJ Flick, Senior Editor aj_f@oser.com

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JANUARY 2026

Most Retailers Say Gen AI, Automated Solutions Both Have Positive Effect on Loss Prevention Zebra Technologies Corporation, a global leader in digitizing and automating workflows to deliver intelligent operations, unveiled the findings of its 18th Annual Global Shopper Study. The research shows Gen AI and automation solutions emerging as critical tools, with 87 percent of retail leaders citing their importance in loss prevention efforts.

“Retail’s future belongs to those who connect the physical and digital worlds through intelligent workflows,” said Matthew Guiste, Global Retail Technology Strategist, Zebra Technologies. “With AI, automation, and improved workflows, retailers can reduce loss and deliver the fast, seamless and personalized experiences that today’s shoppers demand.”

The data indicates shopper satisfaction levels have dipped for the second consecutive year, declining to 79 percent for instore and 73 percent for online experiences compared to 81 percent and 79 percent respectively last year and 85 percent for both in 2023.

The research also highlights a shift in shopper priorities. While increasingly drawn to convenience, speed and value, nearly 8-in-10 shoppers prioritize discounts and promotions as inflation pressures persist. At the same time, consumers demand operational excellence, expressing frustration with out-of-stocks, locked-up products or a lack of self-checkout lanes.

Retailers increasingly recognize the important role of technology in enhancing the shopping experience as delays in accessing information hinder associates and disrupt service. According to the study, 88 percent of associates report challenges in obtaining timely assistance or information,

up from 82 percent last year.

Providing the right technology alleviates stress and boosts job satisfaction. Eightyseven percent of surveyed associates believe effective tools make their work more enjoyable and less stressful while helping them provide better service to customers.

Plus, 90 percent believe the right technology helps them complete tasks faster.

Inventory challenges continue to impact shopper satisfaction and retailer profitability. While improvement is evident yearover-year (52 percent in 2025 vs 57 percent in 2024), more than half of shoppers reported leaving stores without all the items they intended to purchase, often due to outof-stocks or difficulties locating products.

Retailers acknowledge these gaps, with 84 percent of decision-makers citing realtime inventory synchronization as a top priority for their organizations. In fact, many of them plan to implement advanced technologies such as computer vision (57 percent), RFID (54 percent) and Gen AI (51 percent) over the next five years as they are viewed as essential tools for improving inventory visibility and reducing shrinkage.

Improving inventory management also has a positive impact on retailers’ bottom line. Based on a recent research study from Zebra in collaboration with Oxford Economics titled “Impact of Intelligent Operations,” retailers achieved up to 1.8-percentage-point increases in revenue growth and profitability through improvements in their prioritized workflow of inventory management.

According to the Global Shopper Study, retail decision-makers recognize the importance of making these improvements to drive online and in-store sales. Optimizing

inventory processes jumped nine percentage points (38 percent in 2025 vs 29 percent in 2024) as the leading way retailers believe they can boost profits from online orders.

Inventory optimization also ranked in the top three for in-store profitability drivers at 38 percent, topped by automation for more real-time inventory visibility (39 percent) and in-store digital ads and retail media networks which rose to 43 percent from 37 percent last year. Zebra recently acquired Elo, which provides solutions that retailers use to build their own retail media networks and enhance the customer experience.

“Shoppers want more than transactions – they want meaningful connections and frictionless experiences,” said Guiste.

“With the right technology and a commitment to continuous improvement, retailers can build trust, drive loyalty and stay competitive in an evolving retail landscape.”

Some of the latest solutions from Zebra improve inventory visibility, associate productivity and loss prevention while those from Elo expand in-store engagement and digital media capabilities: • ET401 Tablet is equipped with the Qualcomm Dragonwing Q-6690 processor supporting Wi-Fi 7, the latest in embedded AI, and multimedia plus the world’s first enterprise mobile processor with fully integrated RFID capabilities, enabling retail associates to locate items quickly, update stock levels in real time, and minimize outof-stock scenarios.

• WS301 Wearable Mobile Computer, the industry’s smallest wrist and clip enterprise Android touch computer, empowers the frontline with hands-free communication and task execution and enhances retail collaboration with Zebra’s Workcloud

Sync. The WS301’s top-facing camera captures barcodes while the front-facing safety camera aids in voice-first controls to ensure associates can respond to shopper needs more effectively.

• DS82 Series Scanner combines advanced scanning capabilities with built-in RFID to streamline checkout processes, reducing wait times while also providing real-time inventory updates and loss prevention measures.

• Elo I-Series 5 with Android, the fifth generation of Elo’s all-in-one touchscreen computer, can be used as a multi-information center for in-store price-checking, inventory lookup, cross-selling, wayfinding, and retail-media applications – all from a single device.

• EloPOS Z30 is a modern point-of-sale system featuring an optional integrated customer-facing display, bringing the same multi-information capabilities directly to the checkout counter.

North America has the second highest percentage of retail associates (80 percent) who agreed that maintaining real-time visibility of out-of-stock products is a significant challenge. The highest region is Latin America at 88 percent.

Zebra Technologies commissioned this global research study to analyze the attitudes, opinions and expectations of shoppers, retail associates and decision-makers across various retail experiences. Conducted online by MAVRIX during May and June 2025, the study surveyed over 4,200 respondents from North America, Latin America, Europe and Asia-Pacific. It explores key trends in shopper behavior, technology adoption, and operational strategies shaping the future of retail. GN

Flashfood, Gelson’s Bring Affordable Produce to L.A. Leading affordable grocery app Flashfood made its Los Angeles debut in partnership with Gelson’s Markets. This introduces Flashfood’s signature and popular Produce Box – a mix of affordable, fresh and highquality produce – to anyone looking for a great deal on fruits and vegetables.

Shoppers in West Hollywood, Silver Lake and surrounding neighborhoods can reserve $9 assortments of seasonal fruits and vegetables nearing peak freshness directly through the Flashfood app, then pick them up at participating Gelson’s stores. This offers convenient access to delicious, affordable produce while preventing it from going to waste.

“The city of Los Angeles leads the country’s trends by celebrating what is pushing food, health, culture, and community forward,” said Jordan Schenck, CEO of Flashfood. “This is the perfect audience for us and a celebrated retailer like Gelson’s is the

perfect partner to do it.

“We want to showcase the power of our platform in the purest form: affordable, delicious produce as a gateway to wellness, affordability and sustainability.”

The partnership marks Flashfood’s first market in Southern California, a region famous for its seasonal and plentiful produce – but also its high cost of living. It also builds on Gelson’s long-standing commitment to sustainability and innovation, turning surplus produce into an opportunity for shoppers to save while helping to keep food out of landfills.

“Gelson’s is known for exceptional produce and our partnership with Flashfood gives shoppers an easy way to enjoy fresh produce at a great price while reducing food waste in our community,” said Rick Williams, chief merchandising and marketing officer at Gelson’s Markets. “It’s another step in our ongoing effort to support

a more sustainable food system here in Southern California.”

This is Flashfood’s first grocery partner to focus exclusively on the Produce Box offering: a box of mixed fresh fruits and vegetables designed to give the shopper approximately 10 pounds of produce at great prices. They’re by far the No. 1 selling item on Flashfood, with more than 1.2 million boxes sold in 2025 alone.

This matters for a couple of reasons.

Fruits and vegetables make up a massive portion of US food waste: 43 percent of all surplus food, equal to more than 30 million tons per year (ReFED, 2023). At the same time, fewer than 1 in 10 people in the United States eat the recommended amount of fruit and vegetables (Partner-

ship for A Healthier America).

In part because it’s expensive! For the last 40 years, the price of produce drastically outpaced the cost increase of other foods (USDA).

To date, Flashfood has diverted over 145 million pounds of food from landfills and saved shoppers more than $370 million on groceries. Flashfood’s expansion into L.A. represents a continued push to make nutritious food affordable and accessible in all markets across North America. GN

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Costa Rico’s Leading Retailer Megasuper Adopts Toshiba’s Elera Produce Recognition Costa Rica’s leading retailer, Megasuper, is the first retailer in Central America and the Caribbean to adopt Elera Produce Recognition by Toshiba Global Commerce Solutions to transform checkout experiences and store operations. Building on the successful implementation of Toshiba’s selfcheckout kiosks last year, Megasuper is maximizing the benefits of Toshiba’s modular hardware to expand their innovation investments to now include Elera Produce Recognition.

More than 10 percent of Megasuper checkouts are Toshiba’s MxP Self-Checkout solutions.

“We firmly believe that the key to growth and progress is to listen and respond to the needs of our customers,” David Salazar, CEO at Megasuper said.

“The incorporation of innovative technologies such as Toshiba’s MxP SelfCheckout and Elera Produce Recognition is our way of thanking them for the trust and loyalty they show us every day.

“We constantly strive to be at the forefront and offer a more comfortable, faster and more efficient service, because we un-

derstand that our customers deserve the best. Their loyalty motivates us to improve and transform the shopping experience, and we want to continue to be your benchmark supermarket, always committed to excellence and innovation.”

Powered by the latest AI and computer vision technology, Elera Produce Recognition instantly and accurately identifies produce items, including non-bar coded produce, allowing shoppers to enjoy a faster, more seamless, modern checkout experience. By automatically recognizing produce placed on the self-checkout kiosk, shoppers aren’t required to enter codes manually. This shortens transaction times and improves overall operational efficiency to enhance customer satisfaction.

“Our shoppers continue to make us a leading retailer in Costa Rica, and our top priority is to provide better shopping experiences and customer service,” said Jonathan Velasquez, CIO at Megasuper.

“Innovative solutions like Toshiba’s Elera Produce Recognition are shaping the future of retail by enabling faster and more

accurate produce scanning to create a seamless checkout experience that our customers truly appreciate.

“Toshiba’s cutting-edge technology, trusted consulting guidance and expert support services align with our goals to better connect with our shoppers and reaffirm us as a technology-driven retail leader.”

Key benefits of Elera Produce Recognition include: • Faster, smoother checkout: Shoppers scan produce and non-barcoded items quickly and accurately.

• Optimized store operations: AI automation reduces transaction times and encourages self-checkout usage.

• Enhanced loss prevention: Computer vision and AI improve accuracy and reduce shrink from misidentified items.

• Improved customer satisfaction: A seamless checkout experience sets a new standard for modern grocery shopping.

“Toshiba is dedicated to empowering the next generation of retailers and bringing their innovation aspirations to life,” said Eugene Shvartsman, SVP Global Sales at Toshiba Global Commerce Solutions. “As a global leader in retail technology, our Elera Produce Recognition solution shows how AI, combined with scalable and modular design, can transform store operations.

“We help innovative retailers like Megasuper optimize operations, reduce shrink and deliver faster, smarter and more seam-

less shopping experiences to set a new standard for the future of grocery shopping across the region.”

Toshiba collaborated with trusted regional partners Rhiscom and GBM to successfully deliver and integrate Elera Produce Recognition into Megasuper’s operations. Rhiscom, a premier solutions integrator, successfully incorporated the new technology into existing point-of-sale systems on-site.

Technology services leader GBM, worked closely with the team to provide the hardware, including self-checkout systems with Edge cameras, the Elera Produce Recognition SaaS and additional components, along with expert advice and ongoing support to enable an efficient and successful deployment.

Elera Produce Recognition is part of the award-winning Elera Security Suite, which was recognized with the 2024 RetailTech Breakthrough AI Innovation of the Year Award, the Convert Best AI Integration Award and the Best AI in Retail Merit Technology Award. This recognition highlights Toshiba’s leadership in AI-driven retail solutions that reduce loss, boost efficiency, create smoother shopping experiences, and set new benchmarks for innovation.

Megasuper is the premier chain for offers and promotions in the Costa Rican market. With a network of 83 supermarkets nationwide, it serves over 1.2 million customers. GN

Mexico’s Leading Chain Merco Grocery Installs Self-Checkout Solutions in Stores Toshiba Global Commerce Solutions announced that Merco, a leading regional supermarket chain in northern Mexico, is implementing its cutting-edge MxP SelfCheckout in stores across the region.

Merco, known for its innovative approach to retail, recognized the need for a self-service solution that would enhance the customer experience and keep pace with the evolving expectations of its shoppers.

Understanding these retailer needs, Toshiba’s MxP (Modular eXpansion Platform) represents a new era of self-service by combining modular flexibility with innovative designs to adapt to any store footprint, increase operational efficiency, and create a more seamless and satisfying shopping experience.

The partnership between Toshiba and Merco began with a successful pilot program in select stores, garnering positive feedback from customers and associates.

Building upon the success of the initial installations, Merco is now exploring adding Toshiba’s Elera Security Suite with computer vision and AI-powered loss prevention and produce recognition.

By interpreting shopper behavior in real time, retailers can unlock new levels of in-

sight that transform the checkout journey, streamline operations, and elevate the role of store associates. Solutions such as the Elera Security Suite signal a shift toward proactive, intelligence-driven protection, where advanced analytics and machine learning mitigate shrink and support connections with customers.

“Merco has always been a retail innovator in Monterrey, Mexico,” said Eduardo Lozano, CIO/CFO at Merco. “I believe our investment in Toshiba’s selfcheckout technology demonstrates our continued commitment to always put the customer first and enhance the service and experience when customers visit our stores.”

As retail continues to evolve, the checkout experience is becoming a critical touchpoint for shopper satisfaction and operational efficiency. Toshiba is helping retailers lead this transformation by delivering self-checkout solutions that combine speed, flexibility and intelligence.

The result is a frictionless, future-ready experience that empowers store associates while meeting shopper expectations for convenience. By prioritizing excellent service, Merco aims to meet and exceed

customer expectations, while also being a positive force in the communities it serves.

“Toshiba Global Commerce Solutions is proud to support Merco in its mission to elevate the shopping experience for its customers. Toshiba’s MxP Self Checkout is intuitive and easy to use, and it also provides the flexibility and intelligence needed to empower retailers to adapt to the evolving demands of modern retail,” said Eugene Shvartsman, SVP, global sales at Toshiba Global Commerce Solutions.

A global leader in retail technology, Toshiba worked with industry-leading partners Swedarey and Microsistemas Californianos on the successful self-checkout installation. Swedarey facilitated the sale of self-checkout solutions and services to Merco, complemented by MCSA’s software and point-of-sale integration support.

Together, this collaboration highlights

Toshiba’s commitment to delivering innovative, customer-focused solutions that empower retailers including Merco to transform the shopping experience and drive long-term success.

Merco is a Mexican supermarket chain focused on people, whose purpose is “To Be the Best Supermarket to Work for in Mexico.”

With a presence in the states of Coahuila and Nuevo León, the company stands out for offering a close and trustworthy shopping experience, guided by values such as honesty, kindness, teamwork and innovation.

Under its philosophy “We Are Happy to Serve,” Merco Supermarkets strives to promote well-being and growth for its employees, customers, suppliers, community and shareholders, strengthening its commitment to sustainable development and to the communities it serves across northern Mexico. GN

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JANUARY 2026

Good Foods Unveils Vibrant Brand Refresh For Its Guacamole, Salsa, Dip Products Good Foods has revealed a refresh of its brand identity of its guacamole, salsas and dips. From products made with real ingredients to a vibrant, welcoming design system, every detail is crafted to inspire consumers and celebrate the joy of sharing food.

Updated packaging across the brand’s portfolio of products is hitting shelves now at retailers nationwide, including Target, Costco, Kroger, Sprouts, Publix and more.

The refresh is the result of indepth consumer research and a desire to bring new energy to the category while maintaining Good Foods’

grounded values and adventurous spirit. In

addition to a new color palette, key

changes to the brand’s visual identity include a sunny new logo, playful typography and ingredient photography.

Updated packaging allows consumers to better view the product’s color and texture and includes easy, delicious serving suggestions.

“As part of this process, we’ve had the pleasure of engaging directly with our consumers,” said Shannon Maher, chief growth officer. “Those insightful conversations and other research

have shown us that more than anything, they want to enjoy what they eat and to share it with others.

“This brand refresh goes beyond just a new look – it also guides how we deliver vibrant food experiences, bringing more good to more moments.”

Beyond changes to the brand’s appearance, Good Foods also made changes to its leadership team, including the hiring of industry veterans Jackie Levin (president and chief operating officer) and Fernando Martín del Campo (executive vice president of supply chain services) and the promotion of Maher to CGO last year. Kurt Penn remains chief executive officer and chairman of the board.GN

Beyond Oil USA, Eazy Grease Redefine End-to-End Sustainable Oil Management Beyond Oil USA, a food-tech innovator with patented oil purification technology, has formed a strategic partnership with Eazy Grease, a leading used cooking oil recycling company that is contracted with more than 6,700 customers. This collaboration delivers an end-to-end solution that transforms restaurant frying oil management from extended use to responsible recycling.

The partnership combines Beyond Oil’s FDA-approved filter powder, which extends frying oil life from two to three days to 35 to 45 days, with Eazy Grease’s multistate collection and recycling services. Together, they’re establishing a new sustainability standard, enabling restaurants to dramatically reduce oil consumption while ensuring used oil is recycled

into renewable fuels.

“This partnership represents a paradigm shift in how the food service industry approaches frying oil management,” said Artem Kamalov, chief strategy officer at Eazy Grease. “By integrating Beyond Oil’s revolutionary filtration technology with our recycling infrastructure, we’re creating a true circular economy model.

“Restaurants can keep their oil fresher for weeks instead of days, reduce costs and environmental impact, and when that oil is finally ready for disposal, we ensure it’s transformed into renewable energy.”

Beyond Oil’s patented powder neutralizes harmful compounds including free fatty acids, trans fats, acrylamide, and polycyclic aromatic hydrocarbons. Studies show 93 percent reduction in acrylamide

and dramatically improved food quality.

When oil requires replacement, Eazy Grease’s collection network ensures proper recycling into high-quality renewable fuels.

The U.S. food service industry consumes billions of gallons of frying oil annually.

This partnership addresses key challenges: reduced virgin oil production demand, lower waste volumes, enhanced renewable fuel

Pompeian Squeeze Delivers No Mess Drizzle for Consumers Tired of messy olive oil pours, greasy bottles, and wasted drops? Pompeian, America’s #1 olive oil brand and 100 percent farmer-owned company, debuts Pompeian Squeeze – a no-mess bottle designed for effortless precision and ultimate control in the kitchen. Home chefs can now cook, sauté, finish and drizzle with Pompeian’s high-quality extra virgin olive oil – without the mess.

Crafted from imported, first cold pressed extra virgin olive oil by Pompeian’s family of olive farmers, Squeeze comes in a flexible, recyclable PET bottle with a nodrip, better-grip design that instantly bounces back to shape after each use. The precision spout and mess-free flip-top cap release oil only when gently squeezed, giving home cooks total control and making

cooking, dressing, and drizzling effortless – all while bringing the joy of Pompeian’s family farms to kitchens everywhere.

Available in two flavor profiles: Smooth, with a delicate, buttery finish perfect for everyday dishes, and Robust, with a fullbodied taste ideal for dressing and drizzling.

“At Pompeian, innovation means solving real problems for real cooks,” said Casey Smith, director of innovation at Pompeian. “We know consumers love the taste of premium olive oil and Pompeian Squeeze combines precision and convenience in a way the category hasn’t seen before, making it easier than ever to infuse joy in every dish.”

“With Squeeze, we’re bringing more than just innovation to the olive oil cate-

gory, we’re infusing control, convenience, and joy into the cooking experience,” said Michael Vercelletto, vice president of marketing. “Squeeze embodies what Pompeian stands for – innovation, quality, sustainability, and giving cooks confidence in the kitchen, while delivering on our mission to help people eat, live and feel better every day.”

Squeeze is rolling out nationwide and is now available for purchase at Walmart, Publix, Amazon Fresh, Sam’s Club, Albertsons, Food Lion, Giant, HyVee, Kroger, Northgate Markets, Price Chopper, SuperValu, Sherm’s, SpartanNash, Weis Markets and Vallarta Supermarkets. GN

quality and significant carbon footprint reduction.

Every kilo of vegetable oil saved eliminates approximately 4 kilos of CO₂ emissions.

Restaurants receive Beyond Oil’s certified filter powder (FDA, Health Canada, NSF, Kosher, Halal approved) plus Eazy Grease’s complete services including free collection bins, scheduled pickups, and rebates for qualifying customers. GN

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Global Star Cardi B Joins Organic Infant Formula Company Bobbie Bobbie, the mom-founded and led organic infant formula company, is teaming up with global superstar and new mom of four, Cardi B, to launch their boldest brand campaign yet: The B is for Bobbie. A Bobbie Mom herself to baby Blossom, Cardi joins the mom-led team to focus on American infant formula quality, empowering feeding choices, and advocating for parental rights in the United States.

Stepping into her new honorary role as the company’s chief confidence officer – Cardi Bobbie is bringing her signature unfiltered confidence to a generation of parents navigating feeding choices, parenting and the broken structural support systems surrounding them. While the title is temporary, the work is timeless.

Bobbie’s campaign with Cardi is not only tackling confidence in feeding choices, but confidence in American infant formulas overall. After a devastating nationwide shortage in 2022 and rampant misinformation on the safety and integrity of U.S. formulas at large, Bobbie and Cardi hope to rebuild American parents’ trust that high quality, safe, world class formulas can and are being made right here in the United States.

Cardi B, known for her bold, unapologetic voice, is teaming up with Bobbie – the first baby brand she’s ever partnered with – to spotlight how systemic failures, such as the lack of paid leave, the maternal

mortality crisis and stigma around infant feeding, impact parents. Fans can call 732QQ-CARDI to share their personal stories, which will be sent directly to lawmakers through Bobbie’s advocacy arm Bobbie for Change.

Eight callers will also receive three months of paid leave, mirroring the pro-

posed Family Act’s $580 monthly benefit, or $1,740 total.

The campaign launches amid a worsening maternal health crisis: the United States has the highest maternal mortality rate among developed nations, with Black and Brown women three times more likely to die in childbirth. Without guaranteed national paid leave, it’s nearly impossible for many women to care for newborns or meet their breastfeeding goals.

Bobbie, Cardi B, nonprofits and the pri-

vate sector aim to drive the change parents urgently need.

“Parents don’t need side eyes and judgment, they need real talk, real support and real answers. No one understands this better than the moms at Bobbie. And I’m … proud to join them in this campaign,” said Cardi Bobbie. “As parents, we’re raising the future generation, we’re feeding babies, and we don’t necessarily have all the answers.

“So we need a boost of confidence and a society that’s got our back with support structures like paid leave and safe births for all parents.”

As part of the campaign, Bobbie for Change will donate a total of $75,000 to three long-term partner organizations advancing systemic change for parents: Paid Leave for All, BirthFUND and 4Kira4Moms.

Bobbie for Change has worked with these nonprofits and their leaders for more than three years.

The campaign’s hero spot brings together Cardi Bobbie and four real Bobbie parents – Madison Lecroy, Sophia Roe, Blake McGrath, and Carmen Aub – who get answers to their real parenting questions without an ounce of judgment. The campaign will run across Bobbie’s owned channels; streaming TV, digital media, and YouTube; out-of-home placements, including a Times Square billboard takeover and

an experiential activation in New York City.

“Cardi embodies the unapologetic confidence and realness that parents need right now,” said Laura Modi, CEO and cofounder of Bobbie, and mom of four. “We know that feeding with confidence is so much more than the quality of your formula – it’s about fighting for the rights that help parents thrive in this country.

“Bobbie has always stood for more than powdered milk and we couldn’t be more proud to join forces with Cardi as we continue to rally for paid leave for all, safer births and upleveled nutritional standards that all American parents and their babies deserve.”

While Cardi Bobbie is serving up confidence, she’s also serving up bottles. Cardi fed her third baby with Bobbie’s Organic Whole Milk Infant Formula and has Bobbie on hand for her fourth baby. Why Bobbie? Because it’s the first and only U.S.-manufactured, European-style infant formula – designed to meet the highest global standards: • The first and only American-manufactured, USDA Organic whole milk infant formula.

• Made with premium milk fat and less added oils to support softer stools.

• Featuring DHA, choline and naturally occurring MFGM from organic whole milk to support brain development.

• Clean Label Project certified and made without palm oil, palm olein oil, soy allergens or alternative sugar.

• Clinically crafted with a proven recipe to grow healthy babies. GN

Walmart, Avery Dennison Increase Operations Using RFID to Ease Inventory Process Walmart and Avery Dennison announced a new innovation to advance the use of radio-frequency identification technology in fresh categories previously not possible. Addressing food waste and ensuring freshness are more important than ever for consumers, producers and retailers.

This first-to-market solution is set to transform inventory processes and enhance both associate and customer experiences across fresh departments – particularly bakery, meat and deli.

Looking to help develop a solution to a longstanding industry challenge of using RFID technology in high-moisture, cold environments, such as meat cases, Walmart teamed with Avery Dennison to create and test a first-of-its-kind sensor technology that brings RFID-enabled labels to the meat department. By using Avery Dennison’s RFID solutions in meat, along with bakery and the deli departments, Walmart associates can track inven-

tory faster and more accurately – making sure products stay stocked and ready when customers want them.

With digital use-by dates right at their fingertips, associates can also rotate products more efficiently and make smarter markdown decisions, helping cut down on unsold food.

“We believe technology should make things easier for both our associates and our customers,” said Christyn Keef, VP of front end transformation for Walmart U.S. “By cutting down on manual work, we’re giving our associates more time to focus on what really matters – helping our customers.”

“Supporting Walmart with firstto-market RFID innovation across multiple fresh food categories underscores our mutual commitment to people and the planet,” said Julie Vargas, VP and GM of Avery Dennison Identification Solutions.

“By giving each item its own digital identity, associates instantly know the fresh-

ness of the foods they are handling, enabling better inventory management and resulting in less waste.

“This is a landmark moment for the in-

dustry, and chimes with our own personal milestone as Avery Dennison celebrates 90 years of helping to solve some of the world’s most complex challenges.”

The collaboration also ties nicely with Walmart’s broader sustainability goals, including its aim to cut global operational food loss and waste intensity in half by 2030. By introducing automated item-level identification, Walmart and Avery Dennison are transforming how fresh food is managed – making operations smarter, faster and more sustainable.

Building on this important milestone for the grocery retail industry, Avery Dennison remains committed to enabling a more connected food supply chain through its Optica solutions portfolio, making visibility and transparency from source to store possible. GN

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NEW PRODUCTS

‘This Just Tin’: Old Bay Gets an (Old) New Look

BY A.J. FLICK

Call me old-fashioned (it’s not the worst label to have!), but my favorite spice blend is a classic: Old Bay Seasoning. It’s a staple in my spice cabinet. I use it often on my morning eggs (oh, and shake some over deviled eggs sometime – yum!) and, of course, seafood dishes.

So I was heartened to see that, after ditching the beloved yellow tin packaging for plastic a few years ago to save on pack-

aging costs, McCormick & Company has restored the tin packaging with a clever “This Just Tin” campaign.

“Old Bay is more than a seasoning,” said Giovanna DiLegge, vice president marketing, U.S. consumer at McCormick & Company. “It’s a symbol of heritage, flavor and Baltimore pride.

“The return to tin is our way of honoring generations of fans who’ve made Old Bay a staple for decades.”

“From crab feasts with family and friends to much more, Old Bay has long been the flavor that brings people together.”

Created by a German-Jewish immigrant in Baltimore (locals pronounce it “BAHLmer”), for more than eight decades, Old Bay has been enjoyed year-round on anything from the classics, like crab dip and crab cakes, but also on chicken, pizza, pasta, salads – not to mention toppers on drinks and more.

I never noticed any difference with the spice blend – celery salt (salt, celery seed), spices (including red pepper and black pepper) and paprika – in the plastic container, but there’s just something about holding the tin can I grew up with that pleases me.

Speaking of crab, Chicken of the Sea has introduced its Classic Crab Cake Blend made with wild-caught blue swimming crab. Nothing makes the best crab cakes than Chesapeake Bay crab, but unless you’re in Maryland, it’s hard to come by.

Chicken of the Sea’s Classic Crab Cake Blend is focused on offering large pieces of hand-packed premium crab meat, which is preferable to crumbled crab for the cakes, in my opinion. It’s not seasoned,

which I also like, so I can put Old Bay into the mix to my liking.

Chicken of the Sea also has an Old Bay Seasoning Tuna Packet, too.

Row 7 Seed Company, an organic food company in the seed-to-table movement, has launched Starling sweet potato at Whole Foods Market locations throughout the East Coast. Striking on the plate and unforgettable on the palate, Starling marries the creamy sweetness of Covington with the vibrancy and depth of a purple sweet potato.

Its striking purple hue isn’t just beautiful; it signals the presence of anthocyanins, compounds known for their antioxidant benefits.

The result is a sweet potato that’s rich, aromatic, and genuinely transformative whether roasted, mashed or baked. Its natural sugars even make it exceptional in desserts, from custards and pies to ice cream.

“The creamy texture is exceptional,” said founder Chef Dan Barber. “But the flavor delivers the sweet potato experience you never knew you were missing.”

This new purple sweet potato was developed by North Carolina State’s celebrated sweet potato breeding program – the same program responsible for Covington, the variety that has shaped the modern sweet potato industry for nearly two decades.

Starling comes to market through Row 7’s partnership with a network of organic farmers who share their passion and commitment for exceptional flavor, starting with the soil.

embody that vision,” said Jessica Anderson (Hughes), vice president of marketing and innovation. “After more than a decade of research and development, our Butter Potato varieties are unlike anything else on the market, truly setting them apart from the everyday spud.

“Launching nationwide marks a major milestone as we continue to raise the bar and meet the growing demand for premium produce, whether for home cooks or professional chefs.”

All-natural, Butter Potatoes deliver a nutritious, perfectly textured potato that’s smooth and creamy, no matter how it’s prepared. Each variety is carefully graded to ensure exceptional quality, consistency and taste.

EarthFresh has partnered with acclaimed chef Yann Nury to lead recipe development.

“Butter Potatoes are a chef’s dream – incredibly adaptable, delicious, and consistently perfect,” Nury said. “They elevate any dish, from simple home-cooked favorites to restaurant-worthy creations.

Speaking of potatoes, America’s only Butter Potatoes are back with a major relaunch from EarthFresh, a North American supplier of fresh produce. Available from coast to coast, the full lineup, featuring Butter Golds, Butter Reds and Butter Russets, delivers premium flavor, bringing a new level of cooking versatility to kitchens across the country.

They perform beautifully in every setting, making them the ultimate kitchen staple.

“Without a doubt, they’re my potato of choice.”

Following a successful debut in select U.S. markets, Butter Potatoes have undergone a major relaunch featuring a fresh new look and updated sustainable packaging. Previously available only in those initial regions, where they quickly sold out and generated excitement among both retailers and consumers, Butter Potatoes are now being distributed nationwide across the United States and in Canada.

EarthFresh Butter Potatoes feature a naturally buttery, creamy interior that’s so rich in flavor, there’s no butter needed. Their smooth texture and vibrant color make Butter Golds perfect for mashing, Butter Reds perfect for roasting and Butter Russets perfect for baking, delivering standout performance in every meal.

“At EarthFresh, we’re committed to bringing freshness and innovation to the produce aisle and Butter Potatoes perfectly

Ahead of the national launch, a study was conducted to gauge grocery shoppers’ interest and purchase intent for new produce items. The results are impressive: 85 percent of American consumers indicated a positive intention to buy Butter Potatoes, according to recent findings by IMI International. The Butter Potato concept outperformed industry benchmarks, demonstrating strong and unmistakable consumer demand.

Butter Golds, Butter Reds and Butter Russets come in 5-pound bags, with Butter Golds also available in 10-pound bags.

The ever-expanding snack aisle has even more offerings now. With more Americans joining the GLP-1 club by the day, :ratio (that’s the brand, punctuation, lowercase and all) has introduced Pro-Fiber, a dairy snack in the yogurt aisle designed to support GLP-1 lifestyles from the good folks at Lactalis USA. With 20 grams of protein, 10 grams of fiber and zero grams added sugar, :ratio Pro-Fiber delivers the balance modern wellness calls for in every creamy cup – without compromising on taste.

As interest in nutrient-rich foods continues to grow, protein and fiber remain top priorities for many consumers.

Yet, 93 percent of Americans don’t get enough fiber, creating a critical gap in even the most “high-protein” diets. Pro-Fiber bridges that gap, combining high-quality protein and fiber in one smooth, creamy cup.

“Consumers today are looking for foods that do more and deliver benefits they really need,” said Kerry DeLaney, chief executive officer of Midwest Yogurt, a division of Lactalis USA. “Whether you’re looking to amp up your protein intake or are part of the growing GLP-1 community looking for convenient, nutrient-rich snacks, ProFiber offers a convenient way to stay on track.”

From classic Vanilla and vibrant Blueberry to dessert-inspired Lemon Meringue and tropical Piña Colada, each flavor delivers a rich and creamy taste with a real functional payoff. Providing as much fiber as two and a half cups of cooked oatmeal and three times the protein of an egg, :ratio Pro-Fiber is an excellent source of protein, fiber and key nutrients like calcium and vitamin B12.

“Protein and fiber are two of the most top of mind nutritional macros for consumers,” said Shea Allred, head of North America sales at Midwest Yogurt, “with :ratio Pro-Fiber able to deliver on both, we’re seeing lots of excitement from retailers.” :ratio dairy snacks are produced and distributed in the United States by Midwest Yogurt, Inc., an affiliate of Lactalis USA, which is part of the world’s largest dairy company.

Pro-Fiber is available at retailers nationwide, starting at $1.66.

Be Happy Snacks, a better-for-you popcorn

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brand founded by the D’Amelio family and powered by SNAX-Sational Brands, is available nationwide at Costco Business Centers. The launch marks the brand’s entry into wholesale and foodservice distribution, expanding Be Happy Snacks’ reach across the country.

Launched exclusively at Walmart, Be Happy Snacks quickly became one of the most buzzed-about new snack brands in the country, with flavors including Sweet & Salty, Cotton Candy, Birthday Cake and White Cheddar. Now, Be Happy’s Birthday Cake Flavored Popcorn (1.5-ounce bags, 18-count cases) is available for $17.09 at Costco Business Centers nationwide – an ideal format for multipacks, pantries and on-the-go snacking. Pricing may vary depending on location.

SNAX-Sational Brands, the snack powerhouse behind Cookie Pop, Candy Pop and Cereal Pop, serves as Be Happy’s exclusive licensing partner, driving innovation and large-scale retail distribution.

Well, the pickle phenomenon isn’t going away anytime soon. Boulder Canyon, a pioneer in better-for-you snacking, has teamed up with cult-favorite Grillo’s Pickles to create Boulder Canyon Wavy Grillo’s Classic Dill Pickle Flavored Chips. An

American favorite for more than 30 years, Boulder Canyon continues to set the standards in snacking by using select ingredients, including avocado and olive oils.

This innovation from Boulder Canyon, the No. 1 salty snack brand in the natural channel, debuted at Sprouts Farmers Market in November. The snack brings together Grillo’s iconic, bold dill pickle flavor with notes of garlic and vinegar and Boulder Canyon’s wavy style potato chips cooked in avocado oil for an irresistibly crisp and bold bite.

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“We’re huge fans of Boulder Canyon chips,” said Grillo CMO Mark Luker.

“They deliver on everything we love about great snacks: bold flavor, freshness and crunch.

“The new Wavy Grillo’s Classic Dill Pickle flavored Chips are the perfect mix of our worlds and we’re excited to see fans enjoy the evolution of our partnership.”

Made with non-GMO ingredients, these gluten-free and kosher-certified chips offer a zesty, flavor-packed taste with a sturdy, wavy texture that stands up to dipping and gives every bite that tangy punch pickle lovers crave.

“The limited-time Boulder Batch Grillo’s Classic Dill Pickle flavored Kettle Chip became a fan favorite quickly after launching in December 2023, confirming that our consumers want bold, quality flavors from brands they trust,” said Stacey Schultz, senior vice president, marketing at Utz Quality Foods, LLC, a subsidiary of Utz Brands, Inc. “That success drove us to collaborate again for a flavor that continues to deliver chips that meet the demand for non-seed oil snacks without sacrificing taste.”

Genius Gourmet has introduced its newest better-for-

you snack line: Genius Gourmet Protein Puffs, launching in Buffalo and Cheddar Cheese. These high-protein, gluten-free snacks deliver the big crunch and bold flavor consumers want – without sacrificing nutritional integrity.

Genius Gourmet was founded by Lance Rankin, co-founder of Premier Protein, whose vision helped ignite one of the biggest protein movements in modern grocery. Six years later, Genius Gourmet continues to build on that foundation,

pushing into new categories with highquality, great-tasting, functional snacks.

“Lance set the tone early: flavor first, function always,” said Josh Christensen, vice president of marketing. “We’re proud to honor that legacy as we expand into more innovative products that deliver on what today’s consumers expect.”

Each serving provides 15g of protein and a gluten-free and GMO-free formula.

Whether tossed into a lunchbox, stashed in a gym bag or kept in the office drawer, Protein Puffs give consumers a smarter, more enjoyable way to snack.

“Our Protein Puffs hit that perfect intersection of taste and performance,” said Christensen. “Healthy snacks shouldn’t taste like a compromise – and these don’t.”

Protein Puffs are available in HEB stores and online, with more retailers in Q1 2026.

M2 Ingredients, the largest functional mushroom grower and supplier in the Western Hemisphere, has launched full life-cycle mushroom extracts: LionXtract (lion’s mane extract), ReiExtract (reishi extract), CordyExtract (cordyceps extract) and Myco-Six (extract blend of six mushrooms).

Crafted from organically cultivated, U.S.-grown mushrooms and processed under the stringent guidelines of M2 Ingredients in the United States, these extracts deliver the highest levels of bioactive compounds such as -glucans and cordycepin, uniquely produced throughout the full mushroom life cycle. This process ensures potent and consistent functional performance across formulations.

Each extract ingredient also carries M2’s high quality certifications, including USDA Organic, Non-GMO, vegan and kosher, and is produced in a facility that recently achieved the highest global food safety rating, BRCGS AA. Developed through M2’s unique extraction process, these new ingredients offer an exceptionally clean and neutral flavor profile, making them specially formulated for beverages, but applicable for wellness shots, gummies, and the full range of functional applications. This sensory refinement allows formulators to create products that taste great without compromising efficacy.

Unlike conventional extracts that separate the fruiting body from mycelium or rely on imported biomass, M2’s wholemushroom process preserves the complete fungal matrix, capturing the synergistic network of compounds that work together to support optimal health outcomes.

The result: a more soluble, better-suspending, high performance ingredient that delivers reliable results in diverse applicaContinued on PAGE 10

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New Products Continued from PAGE 9 tions.

“These extracts are every formulator’s dream,” said Dr. Julie Daoust, chief science officer at M2 Ingredients. “They dissolve easily, stay suspended longer and maintain consistent bioactive content from batch to batch – all while offering a clean, mild taste that simplifies formulation and elevates the consumer experience.”

Black Creek cheese, a premium Cheddar brand steeped in Wisconsin’s rich dairy heritage, has unveiled a refreshed brand identity that honors its origins while embracing the future of artisanal cheese. This evolution brings forward a modernized look and feel – featuring updated packaging and logos – that reflect the brand’s commitment to provenance, aged flavor profiles and artisanal craftsmanship.

Inspired by the story and spirit of Black Creek, Wis., where the brand’s journey began, the refreshed identity reflects a renewed commitment to local pride and craftsmanship and embraces a modern look that reflects its elevated place in the premium Cheddar category. With bold packaging and a modernized logo, the brand’s new look began rolling out across core product lines in late 2025.

The Black Creek brand has long been synonymous with award-winning Cheddar, crafted from high-quality milk sourced from Wisconsin’s nutrient-rich pastures.

The state’s unique seasonal climate imparts a depth of flavor that sets Black Creek cheeses apart. Under the watchful eye of Wisconsin Master Cheesemakers – graduates of one of the nation’s most rigorous cheesemaking programs – each batch is carefully aged and perfected to deliver bold, nuanced flavor.

“This refresh is more than a new look – it’s a reflection of our values and a renewed promise to our consumers,” said Samina Kirchen, brand manager. “It celebrates our Wisconsin roots and sets the stage for continued growth in the premium cheese space.”

At the heart of the refresh is the guiding theme, “Crafted by the Creek: Elevating Wisconsin’s Cheddar Legacy.” This message comes to life through bold design elements that highlight flavor profiles and quality craftsmanship, delivering stronger shelf presence and a compelling story that will connect with consumers seeking authentic Wisconsin Cheddar.

The new identity also reinforces the Black Creek brand’s pride in its Midwest roots. The brand is a tribute to the hardworking communities of Wisconsin, where generations of dairy farmers and cheesemakers have shaped a legacy of excellence.

Black Creek Cheddar is more than just cheese – it’s a reflection of the land, the

GOURMET NEWS people and the passion that make Wisconsin cheddar truly special. By celebrating local provenance, Black Creek Cheddar invites consumers to connect with a brand that is authentically crafted close to home.

Looking ahead, the Black Creek brand will introduce product innovations and flavor varieties, supported by retail activations and marketing initiatives designed to expand reach and deepen consumer connection. This evolution underscores the brand’s long-term commitment to innovation – while staying true to the artisanal roots that define its character.

“The new identity is more than just a visual update – it’s a reflection of where we’re headed,” said Kirchen. “Our goal is to showcase the quality and care behind every piece of cheese while creating a stronger emotional connection with today’s consumers.”

Rancher’s Premium Smokehouse Sausage is expanding its retail presence in Walmart stores nationwide. Rancher’s distribution will grow from 2,000 to nearly 4,000 Walmart locations, doubling its reach and bringing its bold, hickory-smoked flavors to customers across the United States.

This growth marks a major milestone for the brand as it becomes one of the fastest-growing smoked sausage brands in the country and moves toward full national distribution.

The expansion reflects Walmart’s continued investment in premium, flavor-driven meal solutions that deliver quality and convenience to families nationwide.

Roland Dickey Jr., CEO of Wycliff Dou-

glas Provisions, said the partnership underscores the strong momentum behind Rancher’s growing line of consumer products.

“Rancher’s has become one of the leading premium sausage brands in the nation,” he said. “This expansion reflects both the power of our smokehouse heritage and the opportunity to continue sharing our love of true Texas barbecue with a broader audience.”

Crafted in small batches and slowsmoked over real hickory wood, Rancher’s

sausages are made with 100 percent premium cuts of meat and no fillers, resulting in a rich, smoky flavor that celebrates its ranch-style tradition. From Smoked House Brisket Burnt Ends to Hickory Bacon Cheddar and Philly Cheesesteak, each variety delivers the hearty, authentic taste that sausage lovers crave.

Behind the scenes, teamwork between the brand’s culinary, operations and retail divisions made this milestone possible.

Derek Howerton, retail sales director, said, “This expansion into nearly 4,000 Walmart stores marks an exciting moment for Rancher’s.

“Our team has worked tirelessly to deliver products that combine authentic Texas flavor with quality ingredients. We’re proud to see customers across the country making Rancher’s a part of their table.”

The expansion reinforces Walmart’s commitment to offering customers highquality, flavor-forward options from trusted American brands. With Rancher’s Premium Smokehouse Sausage now available in nearly every region, shoppers can bring true smokehouse quality home for any occasion.

Who’d have thought there would be such a fuss over an egg sandwich? Yet the buzz spread quickly that 7-Eleven has debuted

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the Japanese-Style Egg Salad Sandwich in the States.

Customers nationwide can get their hands on the must-try sandwich at participating 7-Eleven, Speedway and Stripes locations.

Made with soft and fluffy milk bread and rich and creamy egg salad crafted with Kewpie Mayonnaise – Japan’s original egg yolk-only mayo known for its umamipacked flavor – the Japanese-Style Egg Salad Sandwich is equal parts comfort food and culinary icon.

“The egg salad sandwich has long been a favorite item in 7-Eleven stores across Japan, and we’re excited to introduce a version for customers in the U.S. inspired by its beloved flavor,” said Brandon Brown, senior vice president of fresh foods. “Fans across the country can now enjoy the new Japanese-Style Egg Salad Sandwich and experience a take on one of our most popular international offerings that has captured hearts and appetites around the world.”

Affectionately known as the “tamago sando,” the widely adored product sold in 7-Eleven stores in Japan has been celebrated by fans both online and in person.

Now, the flavor profile has landed in the U.S. aisles – featuring soft, pillowy milk bread and creamy egg salad made with Kewpie Mayonnaise. GN

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Joyous Reimagines Dining Experience for Seniors Mealtime is better shared, with nearly 80 percent of senior residents in independent living environments seeking more connection over a meal – yet 68 percent of seniors eat alone. Enter Joyous, a transformed dining experience for independent living environments, built on deep insights from Sodexo Seniors, a leading provider in senior living dining and facilities management solutions.

Joyous will come alive with culinary inspiration from noted chef and entrepreneur Gabe Kennedy, who shares in Sodexo Seniors’ culinary philosophy of enriching lives through experiences with food that promote wellness, curiosity and community.

“Food can be a transformative, healing part of our lives at any age, and the right experience with others over a meal is fulfilling and memorable,” said Kennedy, the co-founder of Plant People, chef partner of Checker Hall Restaurant and who has also appeared on Food Network’s “Chopped” and HBO’s “Selena + Chef.”

“This partnership with Sodexo and Joyous means crafting dishes that are both familiar and inspiring, helping residents rediscover what it means to connect through food.”

Through extensive research and hun-

dreds of interviews, Sodexo Seniors found that only one-third of residents report feeling extremely satisfied with their mealtimes, despite eating on-site most days.

Joyous translates that data into action, centering on connection, comfort, freedom and inspiration to celebrate the joy of living and eating well.

“Joyous is all about a dining experience that nourishes body and spirit, and we considered all the ways food should bring health and happiness to seniors who are craving more than just a delicious meal,” said Brendan Previte, vice president of marketing at Sodexo Seniors.

“Dining in independent living needs to reflect the emotional needs of our residents who want to feel a sense of belonging and autonomy at this stage of life, and with Joyous, we listened to what residents really want to create an offering that helps residents enjoy their lives on their terms.”

In collaboration with Kennedy, Joyous menus will feature globally inspired dishes such as Fall Vegetable & Walnut White Pizzetta and Chorizo, Potato & Egg Galette all made with fresh, seasonal ingredients that support heart and brain health for a wellness-driven approach. Meals will be served in spaces where residents want to

be, with casual dining formats that rank nearly 50 percent higher among residents and feature accessible design and flexible seating that enables larger group gatherings.

In addition to typical dining offerings, Joyous also brings a curated collection of programming and events, all supported by staff who help forge connections through a hospitalitycentric “savor the moment” ethos. GN

Federal Health Agency Leaders Join Food Allergy Fund Leadership Forum In an unprecedented, high-level commitment of federal attention, senior leaders from the federal health agencies joined the Food Allergy Fund for its Leadership Forum – a meeting uniting government, academia, philanthropy and industry to address food allergies affecting 1 in 13 children and 1 in 10 adults.

Federal health leaders called for urgent action to address what they described as one of the most overlooked public-health crises of this generation.

HHS Secretary Robert F. Kennedy Jr., NIH Director Dr. Jay Bhattacharya and FDA Commissioner Dr. Marty Makary delivered keynote remarks underscoring alignment across federal health agencies. Kennedy said that the Food Allergy Fund’s thesis reflects growing recognition that food allergies demand the same attention as other chronic and lifethreatening conditions.

“HHS is making it a top priority to uncover the root causes of food allergies,” Kennedy said. “We’re confronting the childhood chronic disease epidemic at its source – restoring the health of our children and the nation.”

“As a cornerstone of NIH’s mission, nutritional science research advances goldstandard, evidence-based discoveries that

empower all Americans to live healthier lives and reduce the burden of chronic disease,” Bhattacharya said.

Ilana Golant, founder and CEO of the Food Allergy Fund, is a food allergy parent and developed adult-onset food allergies, as 48 percent of food allergies now start in adulthood. She said the level of federal engagement marked a pivotal shift for families and patients living with the condition.

“Food allergies remain one of the most overlooked and underfunded publichealth challenges,” Golant said. “Also, they may be the canary in the coal mine for a broader immune-health crisis. By breaking down silos and uniting science, policy and innovation, we can unlock solutions that reach far beyond food allergies.”

Dr. Alicia Jackson, the newly appointed director of the Advanced Research Projects Agency for Health, discussed the agency’s growing commitment to advancing food allergy science and related fields.

“I came to lead ARPA-H to tackle and to solve the major health challenges facing Americans today, like the food allergy crisis,” said Jackson. “ARPA-H exists for one purpose: to take on the challenges that are too big, too complex, and too high-risk for traditional funding or industry.

“We are calling on the best researchers, entrepreneurs and leaders to send us their brightest minds with the passion, expertise and ideas that can create a future where preventing and eliminating food allergies is fully possible.”

A panel of leading health-tech CEOs presented next-generation solutions – from AI-powered wearables that detect early signs of anaphylaxis, to a toothpastebased immunotherapy and a next-generation biologic – showing how patient-centered invention can transform food allergy.

The Forum also marked the announcement of FAF’s Microbiome Collective, a first-of-its-kind, multi-million-dollar collaboration uniting leading research institutions to uncover the root causes of food allergies and related immune-driven diseases.

The Collective builds on breakthrough research already funded by FAF, including a first-in-human trial at Boston Children’s Hospital showing that 40 percent of participants achieved up to a six-fold increase in peanut tolerance after a single microbiota transfer treatment. FAF also supported complementary research at the University of Chicago exploring synbiotic and probiotic-based approaches to retrain

the immune system to tolerate allergenic foods.

“Previous microbiome studies have been limited by small sample sizes, different methodologies and isolated datasets,” said Dr. Rima Rachid, director, Food Allergy Program at Boston Children’s Hospital.

“FAF’s Collective model creates the scale and standardization needed to link specific microbiome mechanisms to disease, and, more importantly, to develop precision treatments.”

“We believe food allergies are just the tip of the iceberg,” said Dr. Susan Lynch, director at Benioff Center for Microbiome Medicine and professor of medicine at University of California San Francisco. “How we understand and modulate the microbiome could transform how we prevent and treat a whole spectrum of inflammatory and autoimmune diseases.”

In the coming weeks, FAF will release a request for proposals to accept research projects focused on developing new diagnostics, treatments and prevention strategies for food allergies, and will prioritize funding for collaborative projects that can be replicated across multiple sites and translated into patient care quickly. GN

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JANUARY 2026

Toast Expands Toast IQ Ecosystem With Conversational Smart AI Assistant Toast is expanding the Toast IQ intelligence ecosystem with a conversational AI assistant for restaurants and food and beverage retailers. With access to real-time and historical data across approximately 148,000 customer locations, Toast IQ is purpose-built for hospitality and designed as an operator’s “right hand.”

While many AI tools stop at answers, Toast IQ goes further – proactively surfacing insights and executing tasks directly within Toast, empowering operators to run their businesses faster and smarter. Toast IQ offers a personalized “For you” feed with timely recommendations; enables users to ask complex questions about their business in plain language, and receive proactive, tailored advice and insights; and take action – like updating menus or editing shifts – across the Toast platform, all within a single conversational interface.

For example, Toast IQ can flag top-selling items by daypart, add a menu item with a single prompt, automatically update menus across every service channel and quickly answer questions such as, “Who’s working Friday night?”

Building on a collection of smart features introduced earlier this year, the Toast IQ conversational AI assistant is available to all U.S. customers on iOS and Android, and accessible through the Toast Now mobile app and Toast Web. Developed in close collaboration with customers, Toast IQ is equipped with practical skills and memory capabilities that will continue to improve, pulling in additional data sources and adding new actions across the Toast platform over time.

“Operators have access to a mountain of data that can help them make informed business decisions – but limited time to sift through it for actionable insights,” said Steve Fredette, president and cofounder. “Toast IQ is our answer.

Working with our customers, we built this easy-touse, always-on experience that goes beyond simply answering questions.

It provides proactive, personalized recommendations and enables operators to quickly take action and make updates across the Toast platform.

“Toast IQ knows each user’s business and the industry, and it furthers our vision to bring practical, outcome-driven AI to restaurants and food and beverage retailers of all sizes. We will continue to enhance Toast IQ, and we look forward to seeing the additional value it can deliver.”

Recent Toast research shows that over 81 percent of restaurant operators agree

they will use more AI in the future – especially as they look for technology to help them improve margins, save time or make smarter decisions. Toast IQ draws on real-time and historical data from the Toast platform – alongside contextual information like local weather and events – and helps operators: • Surface tailored, proactive opportunities to dig deeper: A personalized “For you” feed and recommended “Explore” prompts give users proactive insights across sales, labor and menu performance, highlighting trends or areas where an operator may want to more deeply investigate. For example, “Identify 10 items with the largest sales fluctuations” or “A major event in your area this weekend may increase late-night crowds.

Want to check how your staffing looks?”

• Ask complex business questions and get personalized insights and recommendations: Toast IQ delivers clear, actionable answers to questions such as, “What single change would improve my business most?” or “Which shifts are driving the highest labor cost?” Leveraging a customer’s daily transactions and data points, it provides personalized, detailed, and approachable answers. Toast IQ also analyzes a restaurant’s menu and provides practical next steps based on sales data, such as suggesting that a dish not selling well be retired.

• Take real-time action – such as creating and editing items and modifiers across menus or adjusting shift auto-clockouts – directly from the chat interface: Toast IQ understands hospitality shorthand.

Whether asking it to “86 all items with avocado” or “adjust a server’s clockout from Friday’s dinner shift,” Toast IQ speaks the language operators use on the floor, di-

rectly from an easy-to-use interface. Instead of requiring managers to navigate the interface and adjust settings, Toast IQ

was added to the menu as a result.

“I recently asked about our daily drink sales, and right away saw a clear two-week

completes these tasks in seconds.

Early access customers say Toast IQ is indispensable. For Romain Bernus, coowner and head of operations and growth at Le Petit Four Bakery in Wellesley, Mass., Toast IQ has transformed the way his team makes decisions, turning hours of late-night reporting into instant clarity: “Pulling reports was just too slow when we’re so busy – it always meant late-night research scrolling through tabs and filters.

Now, complex reports take five seconds.

“Toast IQ gives me an edge and tells me things I’d never have the time to figure out. Being educated on your own business data in a way that takes no time out of my day – it’s not just saving time,” Bernus said. “Toast IQ changes everything for small businesses like ours. We would never go back to a POS that didn’t offer this tool.

“Toast IQ makes it easy to gauge profitability ahead of time, which gives me confidence when launching something new. When we tested a seasonal Pumpkin Spice Latte, I was able to plug in the costs and daily volume, and Toast IQ showed us the margins,” he said, adding that the latte

average increase on barista drinks. From Toast IQ I learned that one of our baristas was averaging 76 drinks per 60 minutes – about 50 seconds a drink – and so we gave him a bonus. It’s so positive to be able to spot and reward deserving employees.”

One of the top ways that restaurant owners and operators currently use AI is for optimizing menus. Toast is collaborating with The Coca-Cola Company to create an exclusive AI-powered feature within Toast IQ designed to help operators improve beverage sales by suggesting recommendations and optimizing menus.

For example, the “For you” feed might proactively surface a card that feeds insights like beverage sales performance.

From there, it can recommend optimizing the restaurant’s Coca-Cola products with features that are proven to drive ordering behaviors, such as enticing photos and descriptions, which the operator can accept in only a few clicks.

“We know that restaurant operators are constantly looking for ways to boost revenue, and beverages are a high-margin way to do that with a part of the meal that is often missing from today’s digital orders,” said Josh Gurley, vice president of digital partnerships & capabilities at The CocaCola Company North America. “We are committed to helping our partners succeed, and our collaboration with Toast provides a powerful solution that helps them solve a fundamental business challenge by seamlessly optimizing their menus.

“We worked together with Toast to iterate on and refine this experience, and we’re thrilled to see this technology-enabled, AIpowered solution come to life for our customers.” GN

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Publix Casts Support to Protect Healthy Oceans Publix is entering its 15th year of working with the nonprofit organization Sustainable Fisheries Partnership as part of the company’s ongoing commitment to environmental stewardship. SFP’s mission is to protect ocean systems, rebuild fish populations and support commercial fishers who fish for their livelihoods.

“Publix is proud to support SFP to bring sustainable seafood options to our customers while protecting the ecosystem and supporting those who fish,” said Publix Business Development Director of Seafood Guy Pizzuti. “We look forward to our continued collaboration to make a difference in seafood sustainability.”

Since 2011, Publix has donated over $1 million to SFP. The company’s most recent donations totaled over $350,000 and support efforts to reduce unintended catch of ocean wildlife in the seafood

sourcing supply chain.

Unintended catch, referred to in the

seafood industry as bycatch, occurs when commercial fishers accidentally catch nontarget species while fishing, which is a contributor to population decline in endangered, threatened and protected species. Affected populations include whales, sharks, dolphins, turtles, seabirds and more.

By providing funding for high-tech gear and training, Publix can help commercial seafood suppliers minimize their impact on the ocean ecosystems.

Publix is funding a project through SFP to study interactions with the endangered smalltooth sawfish in the Florida pink shrimp fishery supply chain. The project involves installing cameras and monitoring equipment on eight boats in this fishery to help identify potential contact

with this endangered sawfish species.

Publix’s donation also supports two projects focused on eliminating ghost gear within the company’s lobster and snow crab fishery supply chain. Ghost gear is abandoned, lost or discarded fishing gear that can be harmful to marine life, such as the endangered North Atlantic right whale, and can negatively impact marine habitats.

Smart buoys are GPS tracking devices that attach to existing fishing gear to monitor its location and movement in real time, guaranteeing that it can be retrieved to avoid harming marine life or damaging habitats.

The company’s most recent donation to SFP, together with the Global Mahi Supply Chain Roundtable, supports sustainable fishing practices and bycatch reduction of endangered, threatened and protected species in the Eastern Pacific Ocean mahimahi fishery. This effort helps to empower fishers with training, practical tools and recognition to support the long-term health of the fishery and reduce or prevent bycatch. GN

Delmonico’s to Open NYC Boogie Lab Artisan Bakery, Bistro & Bar in Spring Delmonico’s Hospitality Group, a leader in New York City hospitality and dining and parent company of the historic Delmonico’s restaurant, has announced the spring 2026 opening of Boogie Lab – Artisan Bakery, Bistro & Bar, located at 4015 Broadway in the Washington Heights area of New York City.

Boogie Lab, the first U.S. restaurant extension of the internationally acclaimed European sourdough brand known for its artisanal baked goods, will debut as a lively all-day dining destination, open daily from 7 a.m. to 9 p.m. Guests can start their mornings with fresh-from-the-oven pastries and coffee, roll into brunch and lunch favorites, and stay late for wood-fired pizzas, handcrafted pastas, hearty entrées, and signature cocktails.

The concept blends the warmth of a neighborhood bakery with the energy of a bustling bistro and bar, serving crave-worthy flavors from sunrise to nightfall.

The menu will emphasize seasonal ingredients and conscious sourcing, ensuring high-quality and healthy options for all patrons. Guests can look forward to a selection of artisanal, premium-crafted sourdough products, for which the bakery has received global recognition, alongside a variety of breads, baked goods, pastries, empanadas, tapas, pizzas, salads, soups and pasta.

The menus, which are still in development, are being designed to highlight the vibrant diversity and rich culture of the Washington Heights community.

In addition to the restaurant, DHG has announced Boogie Bakery’s 100 percent

sourdough panettone is available for online retail. Made with better-for-you ingredients, it is naturally fermented using patented, proprietary smart fermentation technology and undergoes a meticulous four-day production process to ensure long-lasting freshness.

Customers can choose from four flavors for the initial launch ($69 each): Chocolate, Candied Fruit, Pistachio & Lemon and Mandarin & White Chocolate. Tiramisu and Apple Pie flavors launched in December.

“Delmonico’s Hospitality Group is excited to further introduce Boogie’s exceptional European sourdough to the U.S. market, with our new restaurant in New York City and online retail launch,” said Dennis Turcinovic, owner and executive culinary partner, Delmonico’s Hospitality Group. “Boogie’s 100 percent sourdough Panettone and a variety of artisanal baked goods are crafted with the highest quality ingredients, showcasing the authentic flavors that have made it a beloved brand in Europe.

“We look forward to creating a welcoming space where the community can come together to enjoy these unique offerings and experience the warmth of Boogie Lab and Delmonico’s hospitality.”

Boogie Lab is committed to supporting the Washington Heights community by prioritizing local hiring, partnerships and vendor relationships, ensuring that the

community’s spirit is reflected in every aspect of the operation. Its zero-waste Double Bread initiative stands as a powerful example of Boogie’s innovative approach

ization.

Beyond its menu, Boogie’s versatile space is intentionally designed to foster community connection, hosting gather-

to sustainability. Each loaf sold not only reduces waste by repurposing spent brewery grains but also gives back directly, with a fresh loaf donated to a community organ-

ings and events that bring together residents, local healthcare workers and visitors to celebrate and strengthen the neighborhood’s shared bonds. GN

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JANUARY 2026

Fruitist Gets Funding to Expand, Meet Surging Demand for Healthy Snacks Fruitist, a global superfruit brand inspiring the world to snack healthier, has closed $150 million in equity financing led by a vehicle managed by J.P. Morgan Asset Management, alongside other new and existing investors.

The new capital will fuel Fruitist’s global expansion and help meet soaring consumer demand for healthier, fresher alternatives to processed snacks. The brand continues its footprint and is distributed in stores such as Costco, Giant, Publix, ShopRite, Sprouts, Trader Joe’s, Wakefern, Walmart, Whole Foods and more.

As processed snacks continue to dominate global diets, Fruitist is tackling one of today’s most pressing health challenges: making nutritious food as accessible and enjoyable as packaged snacks. In the United States, snacks account for 42 percent of added sugar consumption among children and adolescents, according to research published by NCBI. Fruitist has emerged as one of the world’s fastest-growing healthy snack brands, setting a new standard for what consumers expect from fresh fruit. Its premium line of Jumbo blueberries is recognized for consistent freshness, flavor and crunch.

Last year, the company also introduced Fruitist Snack Cups – single-serve, graband-go packs of fresh blueberries. Fruitist is also continuing the scaling up of its lines of blackberries, raspberries and cherries.

“Consumers are what rethinking they reach for between meals,” said Steve Magami, cofounder and CEO. “At Fruitist, we’re proving that fresh, flavorful and nutritious snacks can scale globally and that fruit, when done right, can truly compete with the snack aisle.

“Consumer demand continues to fuel our growth and we’re thrilled to welcome J.P. Morgan Asset Management as a well-established partner to help us meet that growing demand.”

Through partnerships with star quarterback Caleb Williams, USC Athletics and

D.C. United, Fruitist is extending beyond retail shelves, promoting healthier snacking to athletes, students and communities.

“Our strategy has invested in Fruitist in

recognition of the exceptional results they’ve achieved and the moat they’ve built around the business,” said Brad Demong, Managing Director, J.P. Morgan Asset Management. “We believe that Fruitist, with

control of its value chain, significant organic growth opportunity ahead, and positioning as a driving force of premiumization of berries and the betterfor-you category, will realize durable expansion.”

Formerly known as Agrovision, Fruitist has evolved from an agriculture-first enterprise into a global consumer brand backed by institutional investors and a world-class leadership team. This year, the company expanded its executive team with the appointment of Rich Sullivan as chief financial officer and the addition of Thomas Seifert and June Yang to its board of directors.

Jim Trahanas also joined as Fruitist’s first chief technology officer, further strengthening its capabilities in leveraging advanced technology across the value chain. GN

Barry Callebaut, NotCo AI Begin Exploring Artificial Intelligence in Recipe Development Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa solutions, and NotCo AI, the first foundational AI platform for the consumer goods industry, will explore implementing artificial intelligence in chocolate recipe development. This strategic partnership merges Barry Callebaut’s century-long chocolate expertise with NotCo’s cuttingedge AI capabilities, aiming to accelerate innovation and deliver faster, more tailored customer experiences.

By exploring new frontiers in taste, texture, and sustainability, the collaboration promises richer, more chocolatey solutions to meet evolving consumer expectations.

The partnership marks the first AI powered integration in the food industry and aims to merge Barry Callebaut’s high-quality ingredients data, global manufacturing, supply chain and distribution infrastructure with NotCo AI’s advanced platform to create an end-to-end AI innovation hub.

Together, the companies are exploring to build a new framework for chocolate innovation: one that is smarter, faster, more sustainable and fully scalable to meet evolving customer and consumer needs.

“This agreement marks an exciting step forward for Barry Callebaut and for our customers,” said Peter Feld, CEO of Barry Callebaut. “It reflects our commitment to

creating the best customer experience by boosting innovation and speed to market.

By combining our deep chocolate expertise and global reach with NotCo’s advanced AI capabilities, we’re aiming to unlock speed for breakthrough recipe solutions – from health-forward formulations to functional ingredients and Nutri-Score-friendly options.

“With the pace of change across the industry and the cocoa market, our customers’ needs are evolving rapidly. This collaboration enables us to test how AI can enhance process efficiency and scale our innovation efforts to meet future demands and allows us to accelerate our ways of working to deliver the best possible customer experience.”

The project aims to explore the development of the next generation of chocolate, potentially setting a new standard for how food companies innovate. By testing AIdriven formulation processes, the collaboration seeks to shorten development cycles, improve hit rates and digitally empower every scientist and chef to create with unprecedented speed and precision, delivering exceptional taste while advancing sustainability goals.

“Our high-fidelity data corpus collected for the past 10 years has become the most fundamental value proposition for the next

generation of CPG and ingredient companies of the future,” said Matias Muchnick, co-founder and CEO of NotCo AI. “By integrating Barry Callebaut’s unparalleled chocolate knowledge with our generalpurpose approach platform, we’re creating a personalized and unique innovation engine that will set a new standard for the entire industry.”

The initiative forms part of Barry Callebaut’s multiyear digitalization agenda, where Barry Callebaut is pioneering the chocolate industry by entering into the AI era and reinforcing the company’s commitment to deliver breakthrough innovation and its position as the trusted partner for chocolate solutions and one of the biggest chocolate suppliers worldwide in the food and beverage industry.

Climate pressure, ingredient shortages and rising cocoa costs have forced the chocolate industry to reformulate products

and deploy substantial R&D budgets to address supply chain disruptions. By combining Barry Callebaut’s category expertise with NotCo AI’s technology, both companies are proactively building a resilient future for chocolate innovation that maintains taste and quality regardless of volatile agricultural conditions.

NotCo AI’s platform has already powered h u n d re d s of successful product launches for some of the world’s largest food and beverage companies. NotCo AI’s technology – trained on a unique proprietary dataset of food and consumable properties accumulated over 10 years – has been quickly evolving to become the most powerful foundational model for the consumer packaged goods industry. GN

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Albertsons Launches AI Shopping Assistant Albertsons Companies, Inc. has launched the Albertsons AI shopping assistant, an industry-leading web browser experience designed to make grocery shopping faster, smarter and more personalized.

As the industry leans into agentic commerce, the Albertsons AI shopping assistant moves beyond search to execute complex end to end grocery tasks helping customers complete shopping, from recipe to cart, in minutes. Building on the success of the company’s Ask AI tool introduced earlier last year, the agentic shopping assistant is a customer-friendly conversational experience powered by many collaborative agents, now available on all Albertsons Cos. banner websites as Albertsons AI, Safeway AI, Vons AI, Jewel-Osco AI and more.

“Our goal at Albertsons Companies is to make our customers’ lives easier, and by implementing AI-powered features across the customer journey from discovery to purchase, we are delivering an experience that’s faster, easier and more enjoyable,” said Jill Pavlovich, SVP, digital customer experience. “We are laser-focused on using AI as part of our strategy to meet customers when and how they choose to shop, ultimately driving customer growth and engagement through digital connection.

“The Albertsons AI shopping assistant is an exciting step in this journey, with much more innovation to come.”

Powered by Open AI models, the Albertsons AI shopping assistant aims to reduce grocery shopping time from an average of 46 minutes to as little as four minutes by helping customers plan meals, restock essentials, discover new products and shop smarter. The assistant can be accessed on banner web browsers in the Meals Hub and exemplifies agentic commerce, meaning it doesn’t just answer questions, it actively completes shopping tasks for customers, such as: • Rapid Restock: Quickly reorder weekly essentials and frequent purchases.

• Plan Meals: Generate a practical weekly meal plan and shopping list with de-duplicated ingredients added to cart.

• Shop Lists: Type or upload an image of a written grocery list and the assistant will find personalized products for everything on the list.

• Fridge Cleaner: Discover recipes using what’s already in the fridge and pantry, saving money and reducing food waste.

• Shop Recipe: Instantly import an on-

line recipe or image and add ingredients to cart.

• Event-Ready: Choose a theme, or let the assistant use the next upcoming holiday, and see curated product ideas with offers.

“With the Albertsons AI shopping assistant, we can understand our customers’ needs on a deeper level, allowing us to

serve them in the best way possible,” Pavlovich said. “Our current meal-planning capabilities are exceptional, and now, through dynamic two-way conversations with our shoppers, they can give us further context such as the customer is cooking a meal for six people but wants leftovers and one person is a vegetarian.

“We can provide tailored recommendations in the moment with all of these con-

siderations and enhance future interactions with personalized product and recipe recommendations featuring our latest deals and coupons.”

Expanding into the Albertsons Cos. banner mobile apps in early 2026, the Albertsons AI shopping assistant will launch additional agentic commerce capabilities including budget optimization, in-store aisle location to find a specific product and voice integ r a t i o n .

Additionally, the assistant’s multi agent architecture sets the stage for compatibility with off platform agents, opening doors for future integrations with experiences like apps in the chat feature.

With the launch of the Albertsons AI agentic shopping assistant, Albertsons Cos. is underscoring its commitment to innovation and customer-centric solutions, harnessing cutting-edge AI to deliver a smarter, more connected grocery experience. This innovation sets the foundation for future capabilities that will redefine convenience and personalization. GN

Nevada Enters U.S. Dept. of Agriculture State Meat and Poultry Inspection Program Nevada has met the U.S. Department of Agriculture’s “at least equal to” food safety standard and will be joining the State Meat and Poultry Inspection Program. Nevada’s participation expands local inspection capacity, food safety oversight and boosts market access for small and very small processors.

“We are strengthening the backbone of America’s food system by forging true partnerships with states and empowering local producers,” said U.S. Secretary of Agricul-

ture Brooke Rollins. “Today’s action builds on our commitment to deliver clear, accountable food safety standards and support small businesses – while delivering safe food to families and communities.”

“The Nevada State Meat and Poultry Inspection Program will significantly expand our local meat processing capacity, strengthen the supply chain, bolster Nevada’s agricultural economy and ensure greater access to safe, locally produced

food,” said Nebraska Gov. Joe Lombardo.

“This initiative was a priority in my first term and I look forward to seeing the positive impacts of this program and enjoying our Nevada-raised meat products.”

Nevada becomes the 30th state with an approved MPI program, supporting more than 1,500 small processors nationwide with the benefit of state inspection. FSIS will work closely with the Nevada Department of Agriculture and local stakeholders

to ensure seamless implementation.

In FY 2025, USDA committed $14.5 million to support state inspection programs.

The FY 2026 budget recently appropriated

by Congress renews this commitment by providing an additional $15.2 million to strengthen inspection capacity.

USDA also signed a new Memorandum of Understanding with the National Association of State Departments of Agriculture to deepen cooperation with states. GN

The Kemlin report, “Building Future through proper nutrition, parents can help concentrating.

Vegetables in Diet Health and Wellness,” notes that children strengthen their child’s natural defenses Kemin suggested encouraging children Continued from PAGE 1 Smaller percentages consumed other vegetables. Reports of salad consumption were lower among children 2-5 years and increased with age. String beans, tomatoes and cucumbers were less frequently eaten; greens, onions, peppers, cabbage and squash were seldom reported, according to USDA. Kemin’s white paper claims that targeted nutrition can support two vital systems – gut-immune and eye-brain – for lifelong wellness foundations. The report includes how carotenoids boost visual development and cognitive function, the role of betaglucans in strengthening natural defenses, formulation strategies for appealing, effective products and research-backed ingredients parents trust.

need a strong immune system because they are constantly exposed to germs at schools, on playgrounds and in social activities. Yet with half of young children not eating vegetables every day – and fewer than 17 percent eating dark green vegetables on a regular basis – the immune systems they need to stay healthy are not getting the right fuel.

“With digital learning and entertainment playing a major role in children’s daily lives, parents are increasingly worried about their impact on vision, focus and cognitive development,” according to Kemlin. “Eighty-eight percent of parents worry about their child’s eye health. Sixtyseven percent are concerned about the cognitive effects of excessive screen time.

“By supporting gut/immune health

and promote long-term well-being.”

A well-balanced gut microbiome supports immunity and reduces signs of inflammation, helping children stay healthier, according to the report. Seventy percent of the immune system is housed in the gut, making gut health essential for natural resilience.

By prioritizing vision- and brain-supportive nutrition, parents can help children better manage screen time effects, which also improves focus, cognitive performance and emotional resilience.

The brain processes sensory information through vision, making eye health crucial for learning and cognitive performance, according to the report. Blue light exposure from screens can reduce melatonin levels, leading to poor sleep and difficulty

to eat vegetables, fruits and whole grains to replenish essential nutrients, including microbiome-friendly foods for gut health.

In addition, hydration is key for children to prevent dehydration, support digestion and maintain focus.

How much fruits and vegetables should children eat each day? The Children’s Hospital of Colorado recommends one cup of fruit for children aged 2-3, one to 1.5 cups for children aged 4-8, 1.5 cups for girls aged 9-18 and boys aged 9-13 and two cups for boys aged 14-18.

As far as vegetables go, the hospital recommends one cup for children aged 2-3, 1.5 cups for those aged 4-8, two cups for girls aged 9-13, 2.5 cups for girls aged 1418, 2.5 cups for boys aged 9-13 and three cups for boys aged 14-18. GN

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Bel Moves Toward Paper Packaging for Babybel Bel is taking another major step in its packaging transformation by launching the global rollout of a new recyclable paper packaging for Babybel. By 2027, all Babybel products – manufactured at five industrial sites and distributed in 50 countries – will be offered with responsibly sourced paper, marking a decisive turning point towards the group’s goal of 100 percent packaging ready for recycling or compostable at home by 2030.

Since late 2020, Babybel has used a biobased, home-compostable cellophane.

Transitioning to paper packaging represents a significant technical and industrial challenge, the outcome of several years of research and development.

This shift goes far beyond changing materials, it is a structural transformation.

Packaging plays a critical role: preserving product quality over time, ensuring microbiological safety, and withstanding temperature variations. Babybel’s iconic red wax shell remains unchanged, as it is essential to product protection, integrity and taste.

Through a robust test-and-learn approach, including factory trials and realworld validation, the new paper packaging meets the industrial performance requirements for large-scale production across all

Babybel sites worldwide.

The commercial rollout of Babybel’s paper packaging has begun in the United Kingdom. The United States, Canada and Northern Europe will follow in 2026, before a global expansion across all 50 markets starting in 2027. At that time, 100 percent of Mini Babybel will use certified paper, ensuring sustainable forest management and full traceability.

Aligned with its mission to provide healthier and more sustainable food for all, Bel places the reduction of its environmental footprint at the core of its strategy: from ingredient sourcing and logistics to industrial processes and packaging. Bel is thus accelerating the development and deployment of responsible packaging solutions, prioritizing renewable and recyclable materials while guaranteeing food safety and quality.

As an iconic global brand, Babybel plays a central role in this transformation thanks to its portion format, universal appeal, and unique recipe, with two billion portions consumed annually. Introducing paper packaging is fully aligned with Bel’s roadmap to reduce plastic use at the source, brand by brand, market by market.

This transformation is part of a broader

Bel Group-wide dynamic: Kiri is advancing its own paper-based packaging tests, with an ambition to scale industrial deployment; and The Laughing Cow and Materne compotes are offered in bulk through the DéfiVrac Coalition, supported by an innovative dispensing machine designed for spreadable cheese, fruit purées, honey or oils, currently tested in real conditions in three stores.

“Transforming our production and consumption models is one of the greatest challenges of our time,” said Béatrice de Noray, executive vice president in charge of growth at Bel Group. “At Bel, we choose to put innovation at the service of more responsible and accessible food for all.

“This ambition sits at the heart of our growth strategy and guides the evolution of our brands, our industrial processes and our packaging. Babybel has been part of families’ lives for more than 70 years.

“Its uniqueness lies in both its universal appeal and its ability to evolve with changing uses, food cultures, and societal expectations. Today, its packaging enters a new chapter, one that strengthens what makes Babybel iconic: a practical, convivial, and instantly recognizable portion. By advancing its packaging, we are taking a struc-

tural step in our journey, embodying the combination of responsibility and performance that defines Bel’s DNA.” “Transitioning Babybel to paper packaging is a true technical and industrial challenge,” said Delphine Chatelin, director of RID. “It is not simply about replacing one material with another, it requires rethinking the entire protection system to ensure product quality and safety from production to consumption.

“Our objective is to offer consumers the same iconic and enjoyable experience while meeting their expectations for sustainability and convenience, with packaging that is environmentally responsible and perfectly adapted to the product’s lifecycle.” , concludes: “ “With more than two billion portions sold every year worldwide, this evolution has a concrete global impact,” said Linda Neu, Babybel’s global director. “Moving to recyclable paper packaging is a decisive milestone in Babybel’s sustainable transformation.

“It reflects our commitment to innovate without compromising on quality or food safety, while accelerating the reduction of our environmental footprint.” GN

Sweetgreen Debuts Sweetlane Drive-Thru At Infinite Kitchen in Costa Mesa, Calif.

Sweetgreen, a mission-driven restaurant brand serving healthy food at scale, has opened its first Infinite Kitchen sweetlane location in Costa Mesa. The new restaurant marks an evolution in Sweetgreen’s reimagining of fast food – blending its signature instore hospitality with the efficiency of its cutting-edge Infinite Kitchen technology and the added convenience of a drive-up sweetlane for digital customers.

The Costa Mesa location marks the latest milestone in Sweetgreen’s continued investment in digitally enabled customer experience.

First introduced as a pilot concept in 2022, the sweetlane was designed to offer a seamless pickup experience for digital orders.

With more than a third of Sweetgreen orders now placed through its owned dig-

ital channels, the brand continues to evolve how guests connect with real food in ways that fit their lifestyle.

To use Sweetgreen’s sweetlane, cus-

Scallops Continued from PAGE 1 chases. Providing tasting opportunities and experiential events is expected to be effective in addressing this challenge.

The J-HOTATE Association will continue to promote the appeal of Japanese scallops worldwide leveraging the global popularity of sushi and sashimi as gateways to discovery through multilingual communication and promotional initia-

tomers can place orders in advance through the Sweetgreen app or website and pick them up directly through the drive-thru, where dedicated team members ensure each order is fresh and ready

for quick handoff.

The restaurant will also feature dine-in seating and in-store pickup for guests who prefer to order inside.

“We launched sweetlane to meet our digital customers where they are: busy, mobile and looking for better access to real food,” said Chris Tarrant, Chief Development Officer at Sweetgreen. “As we expand the format across new markets, Costa Mesa represents an exciting next step in our journey to make healthy eating more convenient and accessible, without compromising on quality or experience.”

Open daily from 10 a.m. to 10 p.m., the 2,295-square-foot Costa Mesa restaurant features seating for 32 guests. Guests can enjoy Sweetgreen’s signature menu of chefcrafted, protein forward salads, warm

bowls and plates, including favorites such as the Harvest Bowl, Crispy Rice Bowl and Miso Glazed Salmon, as well as the latest seasonal offerings.

This announcement comes on the heels of launching its macronutrient tracking tool, as Sweetgreen continues to evolve how guests connect with real food through innovation. The new feature, available across its digital platforms, allows customers to view detailed protein, carbohydrate and fat information for every menu item and use a real-time macro calculator to see how ingredient swaps affect their meal’s nutritional balance.

Together with earlier menu upgrades that made Sweetgreen’s offerings more protein-forward and satisfying, these advancements reflect the brand’s ongoing commitment to making personalized, nutritious eating easier and more accessible. GN

tives aimed at expanding market reach.

Japanese scallops (or hotate, pronounced hoh-tah-teh) are highly accredited for their flavor, size and quality. Fresh scallops can be enjoyed year-round thanks to Japan’s environmentally friendly farming and harvesting methods and advanced technology to maintain freshness. Production areas such as Hokkaido, Aomori, Iwate and Miyagi benefit from nutrientrich ocean currents and boast some of the world’s largest scallop landings.

Scallops are also known as a healthy

seafood rich in nutrients such as vitamin B1, which is effective in alleviating fatigue and improving concentration, and taurine, which is known to support heart and liver function and help prevent diabetes. Furthermore, scallops are high in protein and low in calories, making them a superfood.

Japan’s fishing grounds and ports are located close to each other, allowing scallops to be processed and distributed immediately after they are harvested, supporting a long-standing culture of raw consumption.

Rapid freezing technologies enable scal-

lops to be shipped overseas while maintaining high quality.

The Japan Scallop Export Promotion Association was incorporated in October 2023, with the aim of expanding exports of Japanese scallop products with high quality and healthy flavors through sustainable cultivation. The J-HOTATE Association is currently composed of 74 members, including producers (fishery cooperative associations), processors and fisheries-related distributors of Japan and traders. GN

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GLP-1 Users to Buy 35% of U.S. F&B Sales By 2030, Seeking Healthier Food Options The rapid adoption of GLP-1 medications is fundamentally reshaping U.S. consumer spending habits and creating significant shifts in the retail sector, according to new research from Circana LLC. The findings show that households using these medications, which currently account for 23 percent of all U.S. households, are projected to represent 35 percent of all food and beverage units sold by 2030, signaling a critical need for retailers and manufacturers to adapt.

The research highlights a clear pivot toward healthier lifestyles among GLP-1 users, driven by a 41-point increase in weight management being cited as their

primary health goal since 2021. This shift directly impacts purchasing decisions, with consumers altering their baskets to align with new dietary preferences.

Key findings from the Circana report include: • Spending on traditional retail food and beverages has decreased among GLP1 users while their spending at restaurants has increased.

• Users are actively seeking products higher in protein, fiber, and healthy fats while purchases of items high in carbohydrates and sugar are declining.

• Though they have reduced their overall retail food and beverage purchases,

GLP-1 users still outspend non-users.

• After discontinuing medication, consumers sustain some purchasing behaviors, with continued growth in produce, personal care, and household plastics/storage.

• Other behaviors reverse post-medication, with a rebound in purchases of beverages and items from the refrigerated and frozen food departments.

“The rise of GLP-1 medications is a huge moment for the CPG industry,” said Sally Lyons Wyatt, global executive vice president and chief advisor for Circana. “Our research shows shopper priorities are evolving quickly and

dramatically. It’s vital for retailers and manufacturers to pay close attention to these trends. The key to future success will be adapting product selections and marketing to line up with the new health-focused mindset of this growing group of shoppers.”

The study also found that despite the high cost being the primary reason for discontinuing use, 50 percent of previous GLP-1 users are likely to use the medications again in the future. This indicates a sustained impact on the market as consumers move in and out of active medication use but retain the health-conscious behaviors they adopted. GN

Labor Issues

cations are more likely to cut their hours (25 vs. 14 percent).”

“Costs and labor go up, so prices go up, and we are at a breaking point where people just can’t afford to go out and eat,” the operations manager of a midscale restaurant told TFG. “We may see a freeze in menu price and a shift to smaller menus that are more cross-utilized.

“We’re on the cusp of something that has to change in the restaurant business.”

Most foodservice operators raise wages, according to the TFG report, “but noncommercial operators lean more on prepared and frozen foods (35 percent) to reduce their reliance on labor for meal prep than their commercial counterparts (15 percent).

“Manufacturers can step in with solutions that ease labor strain, offering laborsaving products, training resources and tools that enable operators to maintain quality while reducing prep time. By addressing efficiency and profitability together, manufacturers can help operators overcome their biggest pain point,” the report states.

Top challenges for the industry include getting proper training that allows smoother operations – especially for locations with less than $1 million in annual sales.

When it comes to technology in foodservice, 76 percent of operators say using technology could give them a competitive edge, but many say their restaurants could do more keeping up with technology.

That’s especially important, since consumers love technological advances – especially when it comes to ordering and paying, according to the NRA. Seven in 10 adults browse for deals when ordering takeout, delivery or dining in a restaurant.

TFG’s TouchPoint Report found the same results regarding the use of technology.

“AI use is emerging in commercial operations but remains limited overall, with adoption varying by operation size. Some

industry insiders note a potential silver lining to this new technology.”

“We’ll see more advanced tech tools to streamline operations, improve guest experiences and drive efficiency,” a public relations representative of a midscale restaurant told TFG. “This includes AIpowered inventory management, enhanced mobile ordering systems and even

will result in an overall better experience for all of the customers.”

With 75 percent of foodservice operators attending trade shows, TFG recommends that they prioritize trade show engagement – especially through product demos, tastings and trend-focused presentations. In return, exhibitors could maximize impact and strengthen supplier relationships by targeting full-service restaurants, noncommercial operators and higher-volume or multi-location operators.

“Distributor trade shows draw the most operators (45 percent), especially noncommercial (63 percent) and locations under $1 million in sales per location (53 percent),” the report states.

“Full-service restaurant operators are far more likely to attend than those in limited-service (49 percent vs. 34 percent).

“Large trade shows also attract strong attendance (41 percent), led by operators in commercial locations (44 percent), restaurant chains with 10+ locations (52 percent) and those in higher-volume operations regardless of industry (44 percent).”

Attendees rank the benefits of trade shows: Product demos/tastings (64 percent), trend insights and market data (57 percent), peer connections (45 percent) and one-on-one meetings with suppliers (37 percent).

A foodservice manager at a fine-dining restaurant predicted a “push to go back to basics” in the industry.

“Life is cyclical and everyone – regardless of stature or ethnicity – will always circle back to their roots. Food always brings back a memory of family, friends and beginnings. It’s food and this industry that is the gatekeeper for a meaningful, purposedriven life based on morals, goals, and beliefs in good, productive things.

“Trends come and go, but Mom’s meatloaf will always remain in my DNA.” GN

Continued from PAGE 1 Many restaurant goers say dining experience is more important than the cost of the meal. Almost half of foodservice operators plan to add discounts, deals or value promotions to draw diners, according to the NRA. Small wonder that The Food Group’s TouchPoints Report spends a lot of time scoping out foodservice labor.

“The foodservice industry is at a pivotal moment, demanding unprecedented innovation and agility from every player,” said Mark Cotter, CEO. The TouchPoints Report empowers manufacturers with the strategic foresight to not just navigate this shift, but to lead the way, Cotter said. It’s about delivering impactful solutions that make a real impact for operators and the entire market.

“Labor looms large as a critical challenge for operators, forcing many to raise wages, lean on prepared foods and test new technologies,” according to the report, which drew from 2025 survey data. “Operators crave practical, actionable content: Menu inspiration, efficiency tips and insight into trends like snacking, shared dining and limited-time offers.”

“Larger chains are pushing ahead with AI, while front-of-house branding shows untapped profit potential across the board,” the report states. “With no single go-to source for information, operators value direct manufacturer support, trade shows and digital resources.”

Manufacturers can play a key role in foodservice operators’ success by providing solutions that ease labor strain, fuel culinary creativity and deliver trusted resources, according to the report.

“Labor continues to be a change catalyst for 75 percent of foodservice operations, driving wage increases (74 percent) and employee rewards (47 percent),” the report states.

“Higher-volume locations ($1 million+ in annual sales) are more likely to increase hours for staff (34 percent) than lower-volume locations (15 percent). Lower-volume lo-

more sophisticated point-of-sale systems that help reduce friction in guest interactions.”

Nearly half of commercial operators reported that they use AI, while only 15 percent of noncommercial operators have, according to the report. Restaurants with 10 or more locations have a higher adoption rate for AI, with only 13 percent essay they have no interest. For restaurants up to nine locations, there’s a lower adoption rate and higher lack of interest (35 percent) for AI. Thirty-eight percent of noncommercial operators have no interest in AI. “Manufacturers can tap into operators’ focus on efficiency by offering products that streamline operations, boost consistency and fit seamlessly with AI-driven systems like smart ordering or inventory management,” the report states.

“I expect to see AI come in and take over a lot of the back-end tasks that managers have to do,” a company officer for a quickservice restaurant told TFG. “This will allow management to be more present and

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GOURMET NEWS

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JANUARY 2026

FoodReady’s AI Traceability System Now Live In Hundreds of Food Facilities Worldwide FoodReady’s AI-native traceability platform is live in hundreds of food and beverage manufacturing facilities across North America and beyond. With customers including major brands such as Dole, FoodReady’s traceability software is helping companies meet regulatory demands, reduce recall response time, and gain realtime supply chain visibility.

“Our goal is to eliminate the complexity of traceability in the food industry,” said Gerry Galloway, co-founder and co-CEO of FoodReady. “Traceability shouldn’t be an afterthought or an audit panic button.

It should be built into the daily workflow, powered by AI, and accessible in real time from receiving to shipping.”

FoodReady’s traceability engine includes full lot tracking, real-time inventory movement and centralized documentation for compliance with FSMA 204 and global certification schemes like SQF and BRCGS. The system supports ingredientto-finished-goods traceability, complete with Key Data Element tracking and automated traceability logs.

FoodReady’s mobile-first approach ensures that traceability data is captured and validated

by production and QA teams on the shop floor. Its built-in ERP capabilities connect traceability with supplier management, inventory control, and batch monitoring.

As regulatory complexity grows, especially with FSMA 204 enforcement on the horizon, food companies are under pressure to modernize traceability systems. In the last 12 months, FoodReady has seen a 2X increase in customers deploying its traceability modules, particularly in produce, RTE meals, seafood and meat processing.

Customers report significant time savings during audits and increased confi-

dence in their recall readiness.

“Our lot tracking and recall prep went from hours to minutes,” said one QA manager at a ready-to-eat facility. “FoodReady made it effortless.”

FoodReady plans to expand its traceability ecosystem with more integrations and AI-powered tools, including automated KDE validation, smart recall simulations and predictive supply chain analytics. As AI continues to reshape compliance and operations, FoodReady remains focused on helping the food industry stay ahead of regulatory and consumer demands. GN

PLMA

of excellence.”

Lakeside Foods also offers one-quarter inch frozen breaded pickle chips produced under its company Riverside Foods. The product production options include ovenready, pan-fry and raw breaded.

Breaded pickle chips (aka fried pickle slices), dates back to 1963 at the Dutchess Drive-in, located in Atkins, Ark., where these sour and crunchy bites first appeared on a menu. Today, they continue to gain popularity as a worldwide appetizer/snack in the retail and foodservice markets.

Boise-based company Grove Fruit Growers is a producer of premium tropical dried and frozen fruits that are supplied from the

compromise, nutrition without shortcuts, and convenience without reservations.

Hungryy’s product line is extensive: tikki, curries, kebabs momos, naan, roti, paratha, rice, samosas, spring rolls, thali and combos (which is a combination of two products to produce a complete meal entrée). Some of the signature products include Hungryy’s Frozen Punjabi Samosas and Frozen Desi Aloo Tikki Family Pack (1.76 ounces, 36 pieces).

Maximum Seafoods is one of Canada’s largest and more diverse seafood companies. It offers an extensive selection of live,

makes them great for appetizers or Hawaiian Taco Shells.

Other product flavors are Lotus Root Crisps, Seaweed (Sea Mustard) Crisps, Sweet Potato Chips and Persimmon Chips.

Minnesota-based Maud Borup has been in the confectionary manufacturing business for over a century. The current owner and CEO, Christine Lantinen, showcased a host of gourmet specialty chocolate products. Her company is committed to fair trade chocolate, no artificial colors or flavors and better-for-you ingredients.

One of Maud Borup’s unique products is called Hot Cocoa Bombs, which is trademarked by the company. They are made of silky milk chocolate filled with cocoa powder and marshmallows.

When added to hot liquid (water or milk), the chocolate melts, causing the sphere to burst open. Once open, it creates a rich and decadent cup of hot chocolate.

A sweet/heat candy, Spicy Mango Gummies are also available for private labeling.

The popular Dubai Bite Truffles are also available for private labeling. The history of Dubai chocolate is a fairly new creation,

by Nouel Catis Omamatin and Sarach Amouda in 2021. The texture is a combination of smooth chocolate, creamy pistachio filing and a crunchy pastry/texture.

The rich, nutty flavor is reminiscent of traditional Middle Eastern desserts. In 2024, Dubai chocolate was popularized by worldwide influencers and social media.

Maud Borup also produces chocolatecovered cotton candy bars. The flavors are Unicorn Dream (fruity), Monster Breath (cherry/raspberry) and a selection of holiday flavors of peppermint, sugar cookie, black cherry, etc.

PLMA’s 2026 Annual Meeting & Leadership Conference is scheduled for April 15-17 in Bentonville, Ark. PLMA’s World of Private Label International Trade show is set for May 19-20 at the RAI Amsterdam Convention Centre in the Netherlands.

PLMA’s 2026 Annual Private Label Show will be held Nov. 15-17 at the Donald E. Stephens Convention Center in Chicago.

Continued from PAGE 1 are small, sweet, thin-skinned Japanese peppers that have a mild taste of heat.

These peppers are great for grilling. They are often used as an ingredient to make dips, creamy sauces, or pizza toppings.

Raley’s store brand, Nob Hill Foods, received an award for its Champagne Flavored Cocoa Truffles.

These French-inspired chocolates have all the competitive tasting notes of high-end chocolate truffles that are handmade and sold at chocolatiers and confectionery stores.

Ecuador’s largest food company, Pronaca, sampled out its line of hearts of palm pasta and rice prepared meals products.

Since 1990, this company has grown and harvested its own hearts of palm and used sustainable practices.

The products are branded under the label, Natural Heaven, (www.eatnaturalheaven.com). They fall in the healthy categories of rich in fiber, vegan, non-GMO, gluten free, low carbs and low calories.

A few popular flavors include Natural Haven Cuban Style Congri Rice (hearts of palm used to replace the rice, black beans, onions, bell peppers, salt, spice and garlic); Mediterranean Rice (hearts of palm, bell peppers, tomatoes, eggplant, zucchini, celery, broccoli, peas, carrots, caper, black olives, olive oil and garlic powder; and Mac & Cheese (hearts of palm used to replace the pasta, cheesy sauce made from milk/whey powders, Cheddar flavor, cornstarch, salt, butter flavor, annatto citric acid,and xanthan gum).

Wisconsin-based Lakeside Foods launched Corn Pinwheels that are produced as a retail product and sold as bitesize sweet corn. These IQF pinwheels can be mixed with creamy based ingredients such as softened cheese, sour cream and/or mayonnaise to create appetizer bites such as Mexican Street Corn Pinwheels.

Nick Brisch, vice president of sales & supply chain, said, “For 138 years, Lakeside Foods has been synonymous with quality, reliability, and a relentless pursuit

Cambodian farming communities.

Founder/CEO, Coree Carver’s mission is to transform the agriculture industry in Cambodia by providing farmers with access to global markets and training to meet international standards.

Grove Fruit Growers began with the purchase of a 110-acre mango farm in Srey Noy, Cambodia. Now, this company has private labeling capabilities to produce dried and frozen Mangoes, Dragon Fruit, Pineapples and Bananas.

Capital Ventures USA, Inc. and Patanjali created a line called “Hungryy.” It’s an assortment of frozen Indian-inspired food with the concept of Farms2Freeze. Its philosophy is to deliver freshness without

fresh, and frozen seafood. A couple of products available for private labeling are the Oven-Ready Seafood Skewers and a grab-and-go concept, which is an assortment of seafood with a dipping sauce.

One of the emerging trends on the horizon are Seafood Chips, aka Shrimp Chips. For decades, these puffy and crispy snacks were sold in Asian Retail Stores around the world, including Chinatown Communities in some of America’s large cities.

The brand SoKusa Paradise manufactured a line of Shrimp Chips that were sampled out at the PLMA Expo by Supplier/exporter company Sooo Good Company. The shrimp chips are available in two flavors, original and spicy (hot chili oil with habanero peppers), made of Tapioca flour, along with real wild caught shrimp that are dried and blended into a powder.

The origin of shrimp-based chips got its roots from Japan – a popular shrimp cracker called Calbee, eaten throughout Japan since the 1960s. SoKusa produces shrimp chips in the traditional Big Hawaiian Style, which are large fried puffy chips that resemble a shell-like size, which

Wilbert Jones is a food and beverage consultant on assignment for Kitchenware News & Houseware Review. Contact him at 312.972.1579 or joneswilbert@aol.com. GN

SUPPLEMENT TO JANUARY 2026

GOURMET NEWS

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featured products

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GOURMET NEWS

Verrigni Bronze-Cut Pasta Bring a true taste of Italy to your shelves with Verrigni, the historic Abruzzese pasta maker renowned since 1898 for its dedication to quality, tradition and artisanal craftsmanship. Each batch is made with carefully selected durum wheat semolina and shaped traditional through bronze dies, giving the pasta a uniquely porous surface that holds sauce beautifully and delivers a superior bite every time.

The curated selection includes fusilloni, linguine, pennotta, radiatori, rigatoni and spaghettiversatile shapes that cater to a wide range of dishes, from simple weeknight meals to elevated, gourmet preparations. Each shape reflects Verrigni’s commitment to authenticity, texture and Italian culinary heritage,

JANUARY 2026

Taste What Europe Does Best making them a perfect choice for discerning home cooks and professional chefs alike.

Ideal for specialty grocers, high-end retailers and gourmet Verrigni markets, bronze-cut pasta not only adds authenticity and quality to your offerings, but also tells a story of generations of Italian craftsmanship.

With every purchase, customers can experience the taste, texture and tradition that have made Verrigni pasta a symbol of excellence for over a century.

To place an order or learn more about wholesale opportunities, contact The French Farm.

The French Farm wholesale@frenchfarm.com wholesale.thefrenchfarm.com

Food & Vine Salute Santé!

To differentiate a fruit oil vs a seed oil, just look at the botanical source.

Grapes = Vitis Vinifera – a fruit planted for thousands of years, such as olives and avocados, to generate fruit for wine. All these fruits are the source of the healthiest oils going back to biblical times. What makes Salute Santé! stand out, is its grapeseed oil is 1 0 0 percent upcycled from those grape seeds remaining after the wine making – utilizing an existing resource.

Seeds are the source of life – a really good thing.

It’s where they come from and what you do with them that makes the difference. Are we talking about GMO seeds planted for massive oil crops? Are they solvent extracted and chemically refined with heat?

Salute Santé! does none of that! No seeds are planted! The seeds come from vineyard grapes, which are fruits grown to make the best wines and not genetically modified. They are verified NonGMO by the Non GMO Project. And even more important - they use 100 percent upcycled seeds – so no need for extra farmland, water, fertilizer and most importantly no need for GMO seed crops.

Grape vines are vigorous fruit trees, coming back every season, year after year, producing a bounty of grapes that are pressed for wine. Salute Santé! utilizes the winery by-product, to source the grape seeds. And it was Salute Santé!

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who developed the presses strong enough to cold press these tiny little grape seeds with 8,000 pounds of pres-

Grana Padano PDO cheese and Prosciutto di Parma PDO stand are prime examples of European culinary heritage.

These exceptional products continue to gain attention due to their quality, authenticity and tradition with each carrying a distinctive history: • Grana Padano cheese has been a part of Italy’s proud gastronomic heritage for nearly 1,000 years. To preserve the surplus milk they produced, Benedictine monks created a hard cheese, which could withstand the test of time.

• The monks called it “Caesus Vetus” (old cheese) in Latin, but due to its grainy texture, it soon became known as “Grana.”

In 1954, it was officially named “Grana Padano,” with “Padano” (adjective) identifying the area of production, the Pianura Padana (Po River Valley) in Northern Italy.

• Produced using only naturally, partially skimmed milk from the production area, Grana Padano possesses unique nutritional features such as quality proteins, vitamins and mineral salts, especially calcium. It is naturally lactose free due to the characteristics of its production and long aging process, which last from a minimum of nine months to over 24 months.

• Prosciutto di Parma PDO was created in the ancient Roman times when Cato the “Censor” first mentioned the extraordinary flavor of the aircured ham made around the town of Parma in Italy.

• Prosciutto di Parma is made using traditional methods perfected over centuries and only from the hind legs of specially bred Italian pigs and sea salt. It is completely natural, free of preservatives, additives and hormones. Salting is still done by hand in the traditional way, by the “maestro salatore,” the salt master.

• Its aging process, which ranges from a minimum of 14 to over 36 months, develops a variety of flavor profiles from mild and nutty to mature and full-flavored About the Consortiums • Established in 1954, the Consorzio Tutela Grana Padano (Grana Padano Protection Consortium) is a non-profit organization, which brings together producers and curers to protect and promote Grana

Padano PDO cheese in the world. The Consorzio ensures that every wheel of cheese is made according to the Production Specifications so that it can be awarded its PDO status and be firebranded with the Grana Padano mark, while also protecting it against fraud in Italy and abroad.

• The Consorzio del Prosciutto di Parma was established in 1963 by 23 producers who wanted to protect and promote their product throughout the world. Since then, production has been regulated by strict laws, defining the quality characteristics of Prosciutto di Parma, identified by the Parma Crown branded on every ham.

About PDO • PDO (or the acronym in Italian, DOP) is the European Community’s Protected Designation of Origin certification system that guarantees the authenticity of certain

high-quality foods.

• When you purchase a PDO certified product, you are assured that it was produced in a strictly defined geographic region.

In addition, it guarantees production methods that comply with rules set down by the governing consortium based on centuries old recipes and techniques, methods that have proven over time to be safe, effective, and the most flavorful.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

Distinctly Deliciously European www.distinctlydeliciouslyeuropean.eu

ChickP Protein Nutrition Bars sure – no chemicals or high heat.

Even after cold press the fruit oil, nothing goes to waste. They mill their extra press cake to create grape seed powder or flour. They call it GrapeseedEXTRA! – a new antioxidant loaded super food additive. This completes the cycle of the grape and makes Salute Santé! a true zero waste food. We admire team Salute Santé! for its 30-year commitment to creating this super heart healthy fruit oil from the grape.

The name says it all: “Salute Santé! … to your health!”

Food & Vine www.grapeseedoil.com

Plant protein pioneer ChickP Protein, Ltd. is forging ahead in the active nutrition market to fill the surging demand for natural, highprotein, plant-based nutrition bars and similar on-the-go, betterfor-you products. The company developed a line of prototypes, powered by its signature, 90 percent chickpea isolate, to fit the requirements of active lifestyle consumers and others who live life on-the-go.

The company showcased the proteinfortified, granola-based demos at the Fi

Europe 2023 in Frankfurt including chickpea protein enriched cereal and energy bars. The bars are made of nuts, seeds, oats and green buckwheat and infused with a minimum 30 percent of the proprietary, 90 percent chickpea isolate. They are naturally mildly sweetened with honey and agave and are rich in fiber.

ChickP Protein Ltd. www.chickp-protein.com

GOURMET NEWS

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JANUARY 2026

Ariston Tahini with Honey Ariston Tahini with Cocoa Ariston Specialties launched two new products: Ariston Tahini with Honey and Ariston Tahini with Cocoa. Think of your favorite chocolate-nut spread but not as sweet! Others who never had Ariston’s tahini spread described these spreads as something analogous to their favorite nut and peanut butter spread, but with sesame flavor instead.

The Tahini is made from hulled sesame seeds (sourced from Greece), ground to a creamy spread, then introduced with honey or cocoa to balance the nuttiness of the sesame with a touch of sweet honey or sweet cocoa.

The result is a balanced sweet and nutty flavor without being overly sweet.

Ariston’s Tahini spreads (both children and adults approved) will make a healthy hit at your store, at your own breakfast table, at your work’s break room area or anywhere else. Ariston encourages you to try them today!

Mochikichi Valentine’s Products

Email Ariston Specialties for more information, order wholesale online at Faire or visit the website.

Ariston Specialties orders@aristonfoods.com http://faire.com/direct/aristonspecialties www.aristonspecialties.com

L’Épicurien Citrus Marmalade with Cardamom L’Épicurien’s Citrus Marmalade with Cardamom offers a refined balance of bright citrus and warm spice, making it a standout in the world of artisanal preserves.

Crafted in France using time-honored methods, this gourmet marmalade captures the essence of oranges, clementines and lemons, delicately lifted with the aromatic complexity of cardamom. The result is a spread that is both familiar and intriguing, ideal for adventurous palates and refined tastes.

Spoon it into the center of muffins for a sweet, fruity surprise. Add a touch of fresh, refined flavor to your chocolate lava

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cake. It’s also delicious in crêpes Suzette with a splash of Grand Marnier, creating a showstopping dish.

With its striking flavor profile and elegant presentation, L’Épicurien’s Citrus Marmalade with Cardamom is perfectly suited for gourmet retailers and hospitality buyers seeking distinctive, highquality products to elevate their offerings.

To place an order or learn more about wholesale opportunities, contact The French Farm.

Mochikichi, Japan’s market leader in gourmet rice snacks, is creating the kind of Valentine’s lineup that U.S. consumers are increasingly searching for but can rarely find: new and novel, lighter and healthier, and globally inspired.

Instead of a truffle center or butter cookie base, Mochikichi’s products are made from rice and mochi, and are baked so they are light, airy and crispy. Because the core ingredient is rice, these lines can be positioned as glutenfriendly and lower in oil compared to many traditional Valentine products.

The Choco Crunch line combines crushed savory rice crisps with silky chocolate. Choco Almond adds premium nuttiness with puffy almond rice crackers covered in rich chocolate. The Petite Heart line offers whimsical heartshaped black pepper and chocolatecoated rice treats for consumers wanting a lighter and less sugary Valentine option.

Products come in a wide variety of chocolate flavors, including milk, green tea, strawberry, caramel, café latte and

white chocolate. The elegant Japanesestyle packaging and “kawaii” design offer something genuinely new to the Valen-

tine’s Day mix and are perfectly suited for gift giving, curated assortments, and individual consumption.

For information on partnership and sourcing opportunities, please contact Mochikichi.

Mochikichi contact-usa@mochikichi.co.jp www.mochikichi.co.jp/en/

The French Farm wholesale@frenchfarm.com wholesale.thefrenchfarm.com

Enstrom Almond Toffee Petites Good things come in small packages.

Individually wrapped, Enstrom Almond Toffee Petites are the gold standard of snacking.

This artisan Almond Toffee is crafted from the perfect blend of fresh California almonds, sweet cream butter and pure cane sugar, covered in a generous layer of rich chocolate to create a treat unlike any other.

For 60 years, the Enstrom family has crafted Almond Toffee with only the finest, freshest and sustainably sourced ingredients. Every batch is still made in Grand

Junction, Colorado, using founder Chet Enstrom’s original recipe, lovingly handed down through four generations. Enstrom Almond Toffee is made with all-natural ingredients, and is certified gluten free, and Kosher dairy. It’s quality you can taste in every bite.

Visit www.enstrom.com to learn more about these buttery Almond Toffee Petites, as well as other premium offerings in our wholesale toffee line.

Enstrom 800.252.5498 www.enstrom.co

Tortuga Spirit Cakes Tortuga, a globally acclaimed brand, stands at the forefront of the gourmet and spirit cakes industry, driven by a relentless commitment to innovation and the constant introduction of novel offerings for its loyal consumers.

Since its inception in 1984, Tortuga has remained at the forefront of the market, continuously pushing boundaries and delighting consumers with an array of delectable offerings. For over 40 years, the company has been a strong presence in the cruise channel, major big box retailers across North America, esteemed department and grocery stores, as well as the flourishing gifting sector. Building on the triumph of its iconic rum cakes, Tortuga

has ventured into new territory with the introduction of the Kentucky Bourbon Butter Cake, a testament to the brand’s unyielding spirit of exploration in the world of spirits.

This journey led to the creation of Tortuga’s Southern Trio range, comprising the Kentucky Bourbon Butter Cake, Tennessee Whiskey Spice Cake and Moonshine Apple Pie Cake. This exquisite trio offers a distinct and robust flavor profile, promising a truly unforgettable culinary experience.

Tortuga Spirit Cake Company 786.817.6880 Ext. 7311 www.tortugarumcakes.com

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GOURMET NEWS

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JANUARY 2026

SMORGASBORD Acclaimed Southwest Chef Creates Foundation In the crimson glow of Sedona’s red rocks, a new chapter of humanitarian efforts begin with the official launch of The Lisa Dahl Foundation, a 501(c)(3) organization. Among the Southwest’s most deco-

rated chefs, restaurateur Lisa Dahl created the Foundation, a 501(c)(3) dedicated to addressing severe food insecurity across Arizona’s Native American communities.

For 30 years, Dahl has shaped Sedona’s dining scene into a global destination with her six restaurants all residing on the sacred lands of the Hopi, Navajo, Tonto Apache and Yavapai peoples.

The Lisa Dahl Foundation is a call to action to help alleviate the profound needs facing Arizona Natives who have long suffered economic and nutritional inequities.

The Foundation debuted with a three-day “Film & Feast” Benefit and Gala Weekend in Sedona, in mid-December, coinciding with the 30th anniversary of her flagship restaurant, Dahl & Di Luca (circa. 1995).

Events included the Forgotten Peoples Tribute Luncheon at Mariposa, Celebrazione Festa at Dahl & Di Luca and the Artisanal Pizza & Wine Brunch with Lisa Dahl at Pisa Lisa; some of the events featured a screening of the award-winning

documentary short film, “Lisa Dahl: Blessed By Grace,” directed by James Beard Award winner Eric Wolfinger.

The cornerstone of the Foundation is Lisa Dahl’s Soup Hope, a plant-based, gluten-free Minestra blending 27 heirloom beans and legumes with vibrant vegetables, fresh herbs and restorative spices. Providing nearly a full day’s nutrition per serving, Soup Hope will initially be distributed to food-insecure Native American communities across Arizona, where systemic issues and food deserts have created urgent need.

Dahl is hard at work developing a shelfstable retail jarred Soup Hope that will feed hunger and fuel a sustainable model in which retail sales will directly support and expand the Foundation's humanitarian outreach.

“Lisa Dahl: Blessed By Grace” shares the inspiring journey of Dahl, who turned personal tragedy into a thriving culinary career in Sedona. After the devastating loss of her son, Justin, who was murdered in the 1990s while helping someone in need, Lisa found healing through cooking.

In 1995, she moved to Sedona and opened her first restaurant, Dahl & Di Luca Ristorante Italiano, as a tribute to their shared love of cooking. Over the next nearly 30 years, she expanded her business to six acclaimed restaurants (Mariposa Latin Inspired Grill, Butterfly Burger, Cucina Rustica, and two locations of Pisa Lisa Wood Fired Pizza), each dedicated to preserving Justin’s memory.

Since opening Dahl & Di Luca – whose enduring excellence led to her Sedona restaurant expansion, including Mariposa being an instant hit – Dahl has cooked for tens of millions of people with nearly 500,000 people dining at her six restaurants every year.

In 2024, Dahl & Di Luca was rated among the top 1 percent date night restaurants in the United States with TripAdvisor's prestigious “Best of the Best” rankings. Dahl Restaurant Group is one of the largest employers in Northern Arizona with its 300 employees.

Her two cookbooks, “Elixir of Life” and “A Romance With Food,” have collectively sold over 25,000 copies, and she has been awarded both “Food Pioneer” and “Top Chef Arizona” by the Arizona Restaurant Association as well as the “Lifetime Achievement Award” from Sedona Chamber of Commerce, and from the Foodist Awards, “2018 Top Chef,” “2019 Food Pioneer” and “2025 Uniquely Arizona.”

The fine dining Dahl flagship Mariposa Latin Inspired Grill garners global acclaim for its organic farm-to-fork menus, topshelf hospitality and its stunning views of Sedona's majestic red rocks. Upon its 2015 opening, Dahl has gone on to do two soldout dinners at the James Beard House (NYC), appeared on the Food Network’s “Beat Bobby Flay” and was a featured restaurateur alongside Chip Wade (Union Square Hospitality) at the “Wall Street Journal Global Food Forum” (2023).

Mariposa is continuously touted by critics as a culinary mecca.

Among her philanthropic support for Jose Andres' World Central Kitchen, Dahl launched the Lisa Dahl Foundation in December to help those struggling with food insecurities in Native American communities throughout Arizona with two fundamental programs, Soup Hope and Justin’s Garden & Kitchen.

“Lisa Dahl: Blessed By Grace” unveils her story like never before, offering audiences an up-close portrayal of a life embattled with hardship and salvation. GN

TRADESHOWCALENDAR (dates subject to change)

Jan. 9-10

Feb. 10-13

March 10-12

June 7-9

Tastemaker Conference

Biofach

PACK EXPO Southeast

Dairy Deli Bake Seminar & Expo

Las Vegas, Nevada www.tastemakerconference.com

Nuremberg, Germany info@biofach.de

Atlanta, Georgia www.packexposoutheast.com

Orlando, Florida www.iddba.org

Jan. 11-13

Feb. 26

March 15-17

June 15-17

Winter FancyFaire

Converters Expo South

Seafood Expo

San Diego, California www.specialtyfood.com

Charlotte, North Carolina www.convertersexposouth.com

Boston, Mass. www.seafoodexpo.com

International Society of Sports Nutrition Annual Conference and Expo

Feb. 1-3

March 3-6

April 14-15

National Grocers Association

Natural Products Expo West

SupplySide East

Las Vegas, Nevada www.nationalgrocers.org

Anaheim, California www.expowest.com

Secaucus, N.J. www.east.supplysideshow.com

ADVERTISER INDEX ADVERTISER

PAGE

WEBSITE

Ariston Specialties

3

www.aristonspecialties.com

April 21-23

Barcelona www.seafoodexpo.com

New York, New York wwwspecialtyfood.com July 7-10

American Cheese Society’s Annual Conference

Louisville, Kentucky www.cheesesociety.org/conference July 13-15

www.mochikichi.co.jp

Rosemont, Ill. www.foodsafetysummit.com

Pacific Coast Producers

24

www.pacificcoastproducers.com

May 19-21

Sweets and Snacks Expo www.thefrenchfar.com

Summer Fancy Food Show

Food Safety Summit

May 14-16

3

3

June 28-39

Seafood Expo Global

Mochikichi

The French Farm

Fort Lauderdale Beach, Florida. www.sportsnutritionsociety.org

Las Vegas, Nevada www.sweetsandsnacks.com

School Nutrition Association Annual National Conference

Charlotte, North Carolina www.schoolnutrition.org