Gourmet News • July 2026

GOURMET NEWS

• Sur vey: Households Cut Back on Foods as Costs of Basic Necessities Rise

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• Healthier Generation, Campbell’s Honored For Full Futures School Nutrition Program

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• Toast Launches Unified Platform Drive-Thru Solution for Quick-Ser vice Restaurants

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• Patriotic Branding Helps Companies Celebrate Nation’s 250th

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• Maple, Quantic Bring Automated AI Phone Ordering to Restaurants

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• Chef Akira Back Debuts Rooftop Restaurant at Reverb by Hard Rock

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• Australia, New Zealand Accept Heart Health Claim for Isolated Soy Protein, IFF Says

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• Featured Products

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• Advertiser Index

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Rudolph Foods Goes Whole-Hog On Pork Rind Pellets for Foodser vice

BY A.J. FLICK

There was a time when Tim Byers, James Beard Award-winning chef, author, culinary diplomat and restaurateur, gave little more than a passing thought to pork rinds

“Anybody doing that nose-totail, use-the-whole-animal kind of cooking is going to think about it,” Byers said “We were buying whole pigs, doing wholehog barbecue, making sausages, curing hams and bacon

“I understood meat processing and how to make traditional pork rinds and cracklings on my own, but it’s an art and it’s a long process There’s only so much

skin on an animal, too ” Little did he know one lunch would change all that

Enter Mark Singleton, officially known as vice president of sales and marketing at Texas-based Rudolph Foods, maker of Southern Recipe Small Batch Pork Rinds Unofficially, Singleton is a veritable ambassador of pork rinds

Singleton literally entered Byers’ restaurant for lunch one day and started a conversation that led to present day, when Rudolph Foods hired Byers as for flavor innovation and as a spokesman to the foodservice industry

Craft Beer Co ws: Ranch, Brewer y Raise Their Glasses to Upcycling

A beef burger and beer is a timehonored combination

Like a lot of things, it works because it’s simple The balance between the burger and the beer is satisfying But while the concept might be simple, raising the beef and brewing the beer are complex It might not be too much of a stretch to call both processes art forms The art of ranching and the art

“We started talking about how difficult it is to make chicharrón from scratch,” Byers recalled, “dehydrating the skins and doing all the work it takes It took three days ”

Singleton offered to bring Rudolph Foods’ pork rind pellets over, which they tossed into a fryer

“A minute later, we had fresh cracklings,” Byers said “We seasoned them up, put them with a dip and within five minutes in the kitchen, we had an appetizer at the bar,” he said “That was fun, and it kind of

Continued on PAGE 14

FMI–The Food Industry Association and NielsenIQ find that grocery shopping is no longer a choice between store and screen, but instead a seamless blend of both in the latest Digital Engagement Transforms Grocery Shopping 2026 report With omnichannel behaviors as the new normal, total U S online grocery sales will reach $452 billion by 2028, making ecommerce a primar y engine of grocer y progress

The report finds that ecommerce now drives nearly threequarters of total grocer y dollar growth In 2025 alone, online sales contributed close to 75 percent of total grocer y dollar growth, while in-store sales remained relatively stable

ranch and in the brewery, before finding its way to the table One rancher and brewer are taking this a step further in a partnership that goes full circle by literally feeding the cows the grain that forms the basis of some of San Diego’s best craft beers

It all starts at Viewpoint Brewing Company, overlooking the lagoon in Del Mar Head brewer Moe Katomski makes a mix of

"Ecommerce is poised for extensive growth,” said Jack O’Lear y, director of ecommerce strategic insights for NIQ “With online grocery sales increasing at a projected 11 6 percent annual rate through 2028 and already accounting for about one-fifth of total grocer y spending, success now hinges on how well retailers connect digital and physical experiences into one cohesive journey ”

culinary life of San Diego County, a food system that begins on the

Continued on PAGE 16 of brewing are both part of the

Misidentifying F&B Shoppers Costs Brands

CPG and food and beverage brands are a quarter into their 2026 media plans and finding that they are wrong in three ways all at once: overspending on linear TV where their audience is leaving, underspending on streaming where their audience has already arrived and measuring social advertising on clickto-purchase metrics when the actual conversion is a store trip that happens days later

Schaefer, a paid media agency w

“These three categories of buyers are not a spectrum,” said Sidnee Schaefer, CEO “They are three structurally different advertising problems, each one requiring a different channel strategy, a

different creative approach, and a different measurement framework

“Most 2026 F&B media plans treat them like one ”

The social-first F&B shopper discovers products through feeds, follows and viral moments

They are impulse-driven, highly receptive to UGC-style creative and have the shortest path from discovery to purchase of any segment

The problem most brands get wrong: measuring this buyer on ROAS instead of in-store lift,

which systematically understates the channel’s value and leads to chronic underspending

The TV-first F&B shopper is shaped by decades of broadcast advertising They respond to brand familiarity, consistent messaging and the authority signals that come from mass-market presence

This is the audience most big brands are still over-indexed on, even as the segment shrinks and ages out of peak grocery spend

FROM THE EDITOR OURMET

Happy anniversary, America! Our publisher, Mrs Oser, wanted to mark the occasion with a special cover, designed by our talented art director, Yasmine Brown I expect many Americans will celebrate this semiquincentennial (don’t ask me to say it five times fast; I can barely say it once) with a good ol’ American barbecue, as my family and I will be I imagine all the firework makers have been busy creating 250th displays, whether they are traditional fireworks, drones or LED lights

For our lead story in this issue, I had the pleasure of talking to renowned live fire expert and James Beard Award-winning chef Tim Byers, who has joined the Rudolph Foods team to expand pork rinds further into foodservice

For me, pork rinds bring back memories of traveling through Southeast Asia There, pork rinds are a popular snack, often served freshly fried by street vendors Typically, these rinds are spiced according to a country’s favored flavors I don’t remember eating flavored pork rinds, but I was a kid then and shied away from many spices

Here in Tucson, pork rinds (chicarrones) are a common street vendor fare They are often sold in long plastic bags, with the option of adding hot sauce or lime juice – shaken in the bag to spread the flavors throughout the rinds I’m not so shy about adding spice to anything now

Chef Byers considers himself an “anthropologist at heart,” which helps form his perspective on various cuisines I, too, have an anthropological bent, having studied anthropology and archaeology at the University of Arizona I might have gone into one of those sciences, if not for my overriding ambition to be a journalist Still, that training has helped form my own approach to journalism

Living overseas as a child on military bases in the Philippines gave my family plenty of opportunity to explore different cultures When I traveled on my own to Puerto Rico a few years ago, I saw many signs that the Spanish had been there Just as they brought home customs, foods and plants from the lands they explored, they brought many of the sights and aromas from one country into others My trip to Puerto Rico brought back fond memories of the Philippines

But pork rinds are more universal than the importation by curious and conquering Spaniards It seems almost every culture has some version of pork rinds (by many names) In our region, it’s easy to see how pork rinds made their way up here from Mexico Spanish explorers are probably responsible for importing pork rinds throughout South America But pork rinds are found throughout Asia and Europe

Unlike some bygone foods that are no longer popular due to food and health trends, pork rinds continue to be as relevant than ever While many cultures may have cooked pig skins by necessity to provide much-needed protein as well as thriftiness for using all the parts of an animal, today, pork rinds are sought by those seeking low-carb, high-protein foods

Each time I see Rudolph Foods’ Southern Recipe Small Batch Pork Rinds at a trade show – especially when they are making them fresh from the microwave – there’s always a crowd around, eager to try the crunchy yet soft, flavorful pork rinds Now, we may start seeing them on the menus of more restaurants – if not in snack form, then as an ingredient

Until next time, stay safe and take care! GN

AJ Flick, Senior Editor aj f@oser com

Cool Beans, Smart Roots: New Cell Helps Seedlings Sur vive Drought-Battered, Nutrient-Poor Soils

BY ROSEMARY BRANDT

Special to Gourmet News

Researchers have identified a previously unknown cell type hidden on the roots of common beans, a microscopic sur vival mechanism that could inform the development of more climate-resilient crops and reduce fertilizer dependence

Termed “hooked hairs” in a new study published in Science Advances, these specialized cells form tiny, pointed structures underground that act as a first line of defense in helping young plants survive nutrient-poor and drought-stricken soils long before their mature root systems take shape

Common beans are a widely grown

For more than a century, what happens beneath the soil in a plant's roots has largely been a “black box” in agriculture, according to Bucksch

“Soil is opaque You simply cannot look through it by eye or with a standard camera, ” he said “Soil is also rich in iron, which interferes with conventional imaging methods ”

In effect, the soil in the field acts as an iron curtain, disrupting electromagnetic signals used by imaging sensors like X-ray or MRI, making it extremely difficult to resolve fine-scale root structures beneath the surface

Bucksch’s team addressed this limitation by combining controlled laborator y growth systems with microscopy imaging analyzed using a specialized software tool they developed, dubbed DIRT/μ, or Digital Imaging of Root Traits at Microscale The software platform is designed to detect and quantify subtle variations in the length development of single-cell appendages, despite the distorted imaging conditions

species that includes many familiar varieties, including fresh green beans, as well as dried pinto, black and red beans Despite their different appearance on store shelves, they all share the same basic biology, making the common bean one of the world’s most important sources of plantbased protein, iron and dietary fiber

In 2024, global production of dry beans alone reached approximately 28 9 million metric tons

But in planting, this important crop ’ s fate, like many others, is often decided within the first few days after germination, explained Alexander Bucksch, senior author on the project and an associate professor in the University of Arizona School of Plant Sciences

“A young plant is highly susceptible to drought, pests, and nutrient star vation while the seedling establishes,” Bucksch said

For farmers, he said that loss is often baked into their bottom line, with 50 to 20 percent of seedlings typically failing

“That’s a big economic cost to growers,” Bucksch said “As drought and heat increase, seedling mortality can be much higher ”

In addition, the team created an analytical pipeline capable of capturing fine differences in the contour of hooked hairs Together, these tools revealed a previously unknown growth pattern, enabling the researchers to investigate cellular-level details with greater precision

By combining their digital phenomics approach with single-cell sequencing, the team – including Bucksch’s former students at the University of Georgia and collaborators from the University of Missouri – was able to bridge the gap between the visible root and the microscopic cells that dictate its survival

Unlike root hairs, which emerge five to 10 days after germination, the research team found these special hooked hairs emerge within three days, challenging long-held assumptions about early plant development

“If you look at a biology textbook, for example, it often says seedlings spend their first couple of weeks living off stored reser ves in the seed, but that’s not quite true,” Bucksch said “We

found these hooked hairs start taking up nutrients like phosphorus and nitrogen from the soil much earlier ”

The structures also possess an active suberin pathway that produces a wax-like coating in the root tissues, which helps the seedling regulate its internal water and prevent it from drying out in soaring soil

gio Alan Cer vantes Pérez, a postdoctoral research associate in Bucksch’s lab who led the bioinformatics part of the project

This perspective reflects an ongoing discussion in plant sciences, where defining a distinct cell type remains complex, with researchers increasingly integrating morphology, gene expression, lineage and

temperatures

The presence of this irreversible, terminal pathway was a critical piece of evidence that proved these hooked hairs have a unique molecular fingerprint and are fundamentally different from both standard root hairs and above-ground trichomes, according to Bucksch

“The study is important in demonstrating that neither genetics nor phenotyping

alone can determine a cell type, they need to be considered in combination,” said Ser-

function to make these distinctions

Bucksch said this multi-scale thinking is central to phenomics approaches

“ We

Beyond nutrient mining and water regulation, the pointy hook morphology may also ser ve as a built-in defense system

Above ground, similar hooked structures known as trichomes help defend plants against pests like aphids

“We suspect that these underground pointy hooked hairs might be able to latch onto and kill harmful nematodes, one of the largest causes of crop loss in the U S , ” Bucksch said

Going for ward, the research team will test this hypothesis while also investigating how hooked hairs have evolved across the Tree of Life

“We’re particularly interested in understanding why the common bean evolved hooked hairs and why these are absent in crops like soybeans This could be the key to leveraging this adaptation to help develop more climate-resilient crops, ” Bucksch said

Rosemary Brandt is senior director, communications & marketing College of Agriculture, Life & Environmental Sciences, Cooperative Extension & Arizona Experiment Station at the University of Arizona GN

Sur vey: Households Cut Back on Foods

As Costs of Basic Necessities Rise

A new client survey from Second Harvest of Silicon Valley finds that 96 percent of respondents are cutting back on food to afford basic necessities such as rent, utilities and healthcare – a sign of mounting financial pressure on households across the region At the same time, historic cuts to federal food and healthcare safety net programs that were set to go into effect in June will leave major gaps in the support systems families rely on, putting more pressure on households and pushing more people to food banks to meet basic needs

The findings underscore how quickly that strain is deepening across Silicon Valley Second Harvest is now serving 1 in 6 residents each month, reflecting how widespread the need has become even among working families Rising costs for housing, healthcare, gas, utilities and food continue to outpace wages, leaving many households with fewer options and forcing difficult tradeoffs just to get by:

•• 96 percent of clients surveyed are cutting back on food to afford other necessities

•• 66 percent are worried about healthcare costs amid changes to federal programs and the elimination of Affordable Care Act subsidies

•• 58 percent are worried about being able to pay next month’s rent or mortgage

•• Nearly 9 in 10 households served include someone who is employed, retired or living with a disability

In Silicon Valley, food insecurity is driven less by unemployment and more by rising costs that continue to outpace wages – even for working households The majority of households receiving support have at least one person working, yet many still struggle to afford enough nutritious food and meet basic needs from month to month

Martha, a 50-year-old Redwood City resident, said she’s working longer hours, but still struggling to keep up with basic expenses

“I have to work more to make up for the money I don’t have in my pocket now I’ll be working about 50 to 60 hours a week to make ends meet, and it’s still not enough ”

Grocer y prices in the Bay Area have risen 26 8 percent over the past five years and nearly half of renters spend more than 30 percent of their income on housing, according to the 2026 Silicon Valley Index published by Joint Venture Silicon Valley The organization also reports that fuel costs have risen 33 percent in the Bay Area since the beginning of the year

For families already stretched thin, rising costs across essentials mean fewer groceries, smaller portions and harder choices

Affordability challenges are expected to intensify in the months ahead A series of phased federal safety net cuts enacted under the budget bill H R 1 represent one

of the most sweeping rollbacks of safety net programs in decades – threatening to unravel critical supports that help families stay nourished, healthy and financially stable The cuts to SNAP, known as CalFresh in California, are expected to reduce food assistance for 130,000 Santa Clara County residents who receive about $25 5 million in monthly benefits

At the same time, deep reductions to Medicaid and the loss of Affordable Care Act subsidies will increase healthcare costs, placing even greater pressure on household budgets already stretched by the high cost of living

Together, these historic cuts will make it harder for families, older adults, workers and children across our region to access the food, healthcare and stability they need to thrive – forcing more households to navigate impossible tradeoffs between groceries, medicine, housing and other essentials

These pressures are especially acute for those on fixed incomes

Klaus, a 78-year-old senior in San Mateo County who continues working as a caregiver and rideshare driver, shared the strain of living on a fixed income

“My Social Security doesn’t even pay the rent ”

These findings reflect the experiences of many neighbors across Silicon Valley, said Leslie Bacho, CEO of Second Har vest of Silicon Valley

“Behind every number in this survey is

a person making difficult tradeoffs – parents skipping meals so their kids can eat, seniors stretching limited incomes, families doing everything they can to keep up with rising costs When the cost of housing, healthcare and food all rise at the same time, something has to give, and too often, it’s food ”

The sur vey also highlights the importance of consistent access to nutritious food Ninety-seven percent of clients said the food they receive from Second Harvest improves their wellbeing – a critical finding as more neighbors face the prospect of losing healthcare coverage while also cutting food budgets to cover rising medical costs

As one of the largest food banks in the nation, Second Harvest provides nutritious food – including fresh produce, protein, dairy and pantry staples – free of charge to nearly 400 partner organizations at more than 900 sites across Santa Clara and San Mateo counties

“Hunger in Silicon Valley doesn’t look the way many people expect,” Bacho said “Many of our neighbors are working, raising families or living on fixed incomes –contributing to this community and still struggling to afford the basics

“Having reliable access to nutritious food means families don’t have to make impossible choices between groceries and other essentials It brings a sense of stability when so much else feels uncertain ” GN

Chef Robotics Develops Deposit Assist Capability for More Accurate Scooping

Chef Robotics, the leader in physical AI and robotics for the food industr y, announced its deposit assist capability, a new hardware attachment for Chef robots that improves deposit accuracy for scoopable ingredients into small compartments and inserts on meal trays Deposit assist attaches to Chef ’ s existing end effector without requiring changes to production line infrastructure

Chef robots have been depositing scoopable ingredients into small compartments and inserts across meal assembly lines For most ingredients, this works well

For finer, stickier ingredients like shredded cheese, however, the narrow target area reduces the margin for accurate ingredient placement and sticky ingredients tend to cling to the outer portion of the utensil and between utensils after picking, increasing the risk of spillage into adjacent compartments For food manufacturers producing fresh ready-to-eat salads, multicompartment ready-to-heat meals, or any product with small compartments or clear inserts, this spillage leads to quality fail-

ures and sealing issues

To address this problem, Chef developed the deposit assist capability It is a funnel attached to the base of a utensil or multiple utensils for m u l t i - d e p o s i t c o n f i g u r a t i o n s It acts as a physical guide when utensils open to deposit an ingredient

The funnel’s geometry directs the ingredient toward the center of the target

c o m p a r t m e n t , even when the compartment is small or irregularly shaped It can be customized to match the compartment size, utensil size and number of utensils used, making it configurable across different tray formats and SKUs

In addition, after picking an ingredient, the robot shakes the utensil multiple times

over the pan before moving to the deposit location This removes any leftover ingredient stuck between the utensils, ensuring that only the correctly portioned amount reaches the target compartment

Chef has built a food-safe, NSF-certified air cylinder actuator that mounts to the utensil and connects to Chef ’ s existing pneumatic system

This actuator is configured with manipulation parameters to adjust the shaking motion per ingredient For food manufacturers, deposit assist reduces spillage into adjacent compartments and Chef ’ s vision system minimizes inconsistent portion weights throughout the production run

The deposit assist capability is available in the United States, Canada and the United Kingdom and is included as part of Chef ’ s robotics-as-a-service (RaaS) pricing model GN

Healthier Generation, Campbell’s Honored For Full Futures School Nutrition Program

Alliance for a Healthier Generation and The Campbell’s Company have been awarded the 2026 Gold Halo Award for Best LocalImpact Initiative for Full Futures, a school nutrition partnership that is transforming how districts support student health and food access Presented by Engage for Good, The Halo Awards honor outstanding corporate–nonprofit collaborations that deliver measurable community impact

Full Futures was recognized for its districtwide, community-driven approach to strengthening school nutrition environments in Camden, N J ; Charlotte, N C ; and Hanover, Pa

Launched in 2021 by The Campbell’s Company, Full Futures brings together school districts, community nonprofits

and local partners to improve school nutrition through four pillars: culture, infrastructure, nutrition education and food access Alliance for a Healthier Generation serves as the program’s backbone, providing centralized support and coordination to create a sustainable model that can be replicated nationwide

“This award recognizes the power of partnership and the belief that every young person deserves access to nourishing food and opportunities to thrive,” said Kathy Higgins, CEO of Alliance for a Healthier Generation “Full Futures shows what’s possible when schools, families, and community partners work together to build healthier futures ”

In the most recent program year, Full Fu-

tures engaged more than 11,000 students, caregivers, and school staff through handson learning, food access programs and school-based infrastructure improvements Key components of the program include:

• • Monthly community farmers markets offering fresh, local produce

• • School gardens and aquaponics labs integrating food production into classroom learning

• • Student leadership programs shaping school food culture and decision-making

• • Expanded food access, including mobile markets, school pantries and online pantry models

• • Culinary and nutrition education for students and families

“We recognize that real change requires

more than funding – it takes the right partners and sustained commitment,” said Kate Barrett, president of The Campbell's Foundation “Local school districts are at the center of this important work and we ’ re grateful for our partnerships with them, with Alliance for a Healthier Generation, and all the community organizations who collaborate on Full Futures

“Our collective success shows what's possible when we invest in comprehensive, community-driven solutions ” The Halo Awards are considered the highest recognition for corporate and nonprofit partnerships and celebrate innovation in categories like employee engagement, cause marketing, food insecurity and sustainability GN

Campbell’s Awards $1M in Community Impact Grants to 50 Nonprofit Groups in 32 Places

The Campbell’s Company and The Campbell’s Foundation today awarded $1 million in Community Impact Grants – the grant program’s largest single-year annual investment – awarded to 50 nonprofit organizations working to improve lives in communities where Campbell’s operates

The grants support the foundation’s three strategic focus areas: increasing food access, encouraging healthy living and strengthening neighborhoods

This year, grants will support organizations in 32 communities where Campbell’s has operations, with each recipient receiving $20,000 to support their operations and programming This brings Campbell’s fiscal 2026 total grantmaking to more than $2 9 million

“Providing Community Impact Grants reflects the commitment our team members have to the communities where they live and work,” said Kate Barrett, president of The Campbell’s Foundation “These grants reach the full footprint of our operations, fueling lasting change in the neighborhoods we call home ”

Campbell’s employees play a central role

at every stage of the grant program, with 50 employees participating this year Employees nominate local nonprofits to apply, initiating a review by the Foundation’s employee-led, executive committee

2026 grant recipients include 20 returning organizations and 13 first-time grantees, six of which are new applicants

Grant funding will support a variety of programs, including food pantries, nutrition education initiatives, community gardens and physical activity programs

2026 Community Impact Grant Recipients:

•• Ashland, Ohio – Adaptive Sports Ohio

•• Austin, Texas – Hungry Souls

•• Beloit, Wis – Beloit Meals on Wheels

•• Bloomfield, Conn – Hands on Hartford

•• Camden, N J – The Heart of Camden, Inc ; The Neighborhood Center; New Jersey Agricultural Society; LUCY Outreach; UrbanPromise; The Food Trust

•• Charlotte, N C – Leah’s Hopes and Dreams, Nourish Up, Roof Above

•• Cincinnati– Brighton Center

•• Denver, Pa – Ephrata Area Social

Services, Lancaster County Food Hub

•• Downers Grove, Ill – People’s Resource Center, Loaves & Fishes Community Services

•• Downingtown, Pa – Meals on Wheels of Chester County

•• Franklin, Wis – Hunger Task Force

•• Goodyear, Ariz – Homeless Youth Connection

•• Hanover, Pa – New Hope Ministries

•• Hyannis, Mass – Barnstable Land Trust, The Family Pantry of Cape Cod

•• Jeffersonville, Ind – Jeffersonville Community Kitchen

•• Lakeland, Fla – Feeding Tampa Bay

•• Maxton, N C – Communities in Schools of Robeson County; Restoring Hope Center, Inc ; Robeson County Church and Community Center

•• Mexico City, Mexico – Paidi Fundacion

•• Miami/Doral, Fla – Children’s Home Society of Florida

•• Milwaukee – FoodRight, Inc

•• Minneapolis – The Food Group

•• Mississauga, Canada – Second Harvest, Food Banks Mississauga

Fresh Del Monte Names Pittsburgh

Central Hub for Its Foods Division

Del Monte Foods, Inc , a division of Fresh Del Monte Produce Inc , reaffirmed its long-standing connection to Pittsburgh by making the city its central hub

“Pittsburgh has been an important part of our story for more than two decades,” said Mohammad Abu-Ghazaleh, Fresh Del Monte chairman and chief executive officer “As we look ahead, we are proud to

deepen our presence

•• Napoleon, Ohio – Brown Bag Food Project, The Open Door of Delta

•• Nor walk, Conn – Filling in the Blanks, Person-to-Person

•• Paris, Texas – CitySquare Paris, Downtown Food Pantry

•• Puerto Rico – Banco de Alimentos Puerto Rico

•• Richmond, Utah – Cache Community Food Pantry

•• Rogers, Ark – Samaritan Community Center, Cobblestone Farms

•• Salem, Ore – Salem Harvest, Marion Polk Food Share

•• Stockton/Dixon, Calif – Emergency Food Bank

•• Tualatin, Ore – Lift Urban Portland (Lift UP)

•• Willard, Ohio – Ser vices for Aging, Inc

The Campbell’s Foundation has been investing in North American communities since 1953, strengthening communities through direct grants, employee matching gifts and strategic partnerships with nonprofits at the local, regional and national levels GN

w c h a p t e r i n i t s re g i o n a l f o o t p r i n t while maintaining strong ties to the local community M o re t h a n t w o d e c a d e s l a t e r, t h e c o mp a n y ’ s F o o d s d i v i s i o n i s p ro u d t o c a l l P i t t s b u rg h i t s o p e r a t i o n a l h u b I n t h e n e a r t e r m , c o re f u n c t i o n s f o r t h e F o o d s d i v i s i o n – i n c l u d i n g s u p p l y

Toast Launches Unified Platform Drive-Thru Solution for Quick-Ser vice Restaurants

Toast has launched Toast Drive-Thru, an enterprise-grade solution designed to help modern quick-service restaurants increase throughput and order accuracy at scale while optimizing labor efficiency through a single, unified platform

There are just over 140,000 total drive-thru locations across the entire U S restaurant industr y, according to 2026 data from Technomic Ignite These operators must deliver fast, error-free guest service while facing increased pressure on labor efficiency

The growth of AI voice ordering solutions in drive-thru has left many brands struggling to integrate new technologies into old, fractured drive-thru systems burdened by a patchwork of disconnected vendors for point of sale, menu boards and audio systems

the flexible foundation required to adopt new innovations in the future ”

Enterprise QSR brands and has been deployed at thousands of drive-thru lanes

Integrated into one seamless experience, Toast Drive-Thru offers:

Toast Drive-Thru replaces these fragmented systems with a future-ready platform across trusted hardware, POS-native software, AI voice ordering integrations, and end-to-end “white-glove” support designed to help drive-thru operators succeed

Toast Drive-Thru leverages the expertise of Delphi by Toast, and builds on Delphi’s decades of experience in developing trusted drive-thru hardware, allowing brands to run their entire drive-thru operation through one integrated, modern ecosystem

“In the drive-thru lane, ever y second matters,” said Steve Fredette, president and co-founder “As one of the important ser vice models for QSR profitability, brands are constantly being pushed to balance speed and guest convenience with efficiency

“At the same time, AI is giving brands new opportunities to impact this equation of Toast By seamlessly integrating POS, KDS, outdoor digital menu boards, and AI voice ordering partnerships, Toast DriveThru gives operators the tools they need to keep pace with peak demand today, and

•• POS-native software & AI Voice Ordering integrations: Designed specifically for high-volume lanes, an intuitive new POS drive-thru mode enables staff to enter key drive-thru order information like vehicle ID and lane tagging, and identify drivethru orders for payment in fewer steps than standard quick-order mode

Customizable Advanced Order Confirmation Screen software shows guests their orders in the drive-thru lane as they are entered, helping catch order errors before they’re fired Toast Drive-Thru also includes AI voice ordering integrations with partners like Incept AI to automate order taking, Speed of Ser vice (SoS) reporting to help identify lane bottlenecks and DriveThru KDS enhancements designed to optimize kitchen assembly and load balancing

globally, utilizing high-brightness 55-inch screens to deliver real-time menu content in various lighting and weather conditions

◦ Creative Content Ser vices: Development of professionally designed digital menu boards and order confirmation screen content tailored to each brand’s visual identity

◦ Drive-Thru Installation & Support:

From initial site sur veys to go-live, Toast provides a full range of location installation services and ongoing support to help keep drive-thrus operating at peak performance

Customers say Toast Drive-Thru is foundational to maintaining speed and accuracy in high-volume lanes For Gilberto Salinas, manager of information systems at Palenque Group, whose Taco Palenque brand operates high-volume drive-thru locations across Texas, Toast Drive-Thru has transformed the way his team manages the lane, turning manual double-checks into streamlined operational clarity

This is supported by a specialized HDBT Media Player capable of driving up to four independent screens

•• Turnkey services: Toast provides endto-end “white-glove” support offerings, including:

“Toast has always made it easy and intuitive for our staff to enter orders, and even more so now in our drive-thrus with POS DriveThru Mode,” Salinas said “It gives our staff options to easily highlight the make, model, and color of the vehicle on each drive-thru order, which helps streamline the ordering process

“Before implementing Toast’s Advanced Order Confirmation Screen, our staff had to repeat drive-thru orders back to guests before firing them, which took extra steps Now guests can verify their orders right on the screen, helping to save time,” Salinas said

“The Order Confirmation Screen also helps to make sure the experience guests have in our drive-thrus matches Taco Palenque’s brand identity, which is a necessity for our drive-thru operations ”

Integrations with additional AI voice ordering partners will follow later in 2026

•• Trusted hardware: Toast Drive-Thru hardware by Delphi is trusted by leading

◦ Drive-Thru Site-Sur vey & Design Consultation: Access expert site sur vey and configuration ser vices through Toast for both new and existing drive-thru locations

Part of Toast’s Enterprise Solutions’ offering for larger brands, Toast Drive-Thru will be available on a rolling basis, beginning with brands with 15 or more locations in the coming months GN

FoodReady Expands Food Manufacturing

ERP Features, Adds Versatile

FoodReady has expanded its food manufacturing ERP capabilities with new modules built for food manufacturers, processors, co-packers and distributors

The update strengthens its platform by combining ERP tools with food safety, traceability and compliance features

The update strengthens FoodReady’s position as the only all-in-one food manufacturing platform that combines ERP functionality with built-in food safety, traceability and compliance features

At the core of the expansion is seamless,

two-way integration with the world’s leading financial and commerce platforms

FoodReady’s purchase orders and sales orders now feed directly into QuickBooks, Xero, NetSuite and Shopify, giving food businesses a single source of operational truth without duplicate data entry or disconnected processes

Finance teams, production managers and compliance leads can finally work from the same real-time data

The improved ERP modules offer enhanced inventory management that moni-

Modules

tors products by lot, connects production schedules to the bill of materials, manages suppliers with automatic document tracking and links receiving processes directly to required recordkeeping Every transaction is traceable; ever y record is auditready

For food manufacturers with complex supply chains or preparing for FDA, USDA, SQF or GFSI audits, these integrations help bridge the gap between managing the business and following food safety regulations, which previously required ex-

pensive custom solutions or additional staff

Food companies of ever y size, from emerging brands selling through Shopify to mid-market manufacturers running NetSuite, now have access to ERP infrastructure that is built for the realities of food production

FoodReady’s AI-powered all-in-one platform is now available to new and existing customers on the web and mobile Live demos can be scheduled directly through the FoodReady website GN

NEW PRODUCTS

Patriotic Branding Helps Companies Celebrate Nation’s 250th

BY A J FLICK

The nation’s 250th birthday has given food makers an opportunity to show their patriotism, as we ’ ve seen over the last few months

Add to that list good2grow, which launched anniversar y-edition 10ounce Bigger bottles adorned with a design that features the Statue of Liberty, Golden Gate Bridge, U S Capitol and the St Louis Gateway Arch

“As a U S -based brand, good2grow is proud to celebrate the anniversary of our great nation with a fun activation that gives our fans a chance to experience and learn about famous landmarks from our countr y ’ s histor y, ” said Edzra Gibson, vice president of brand marketing

shaped by global sourcing

The commemorative, patriotic packaging will appear across four flavors – including the recently launched Watermelon Berry Twist

Bobbie rolled out its Organic Whole Milk Infant Formula onto Target shelves (in person and digitally) nationwide, making it the only American-made infant formula with no skim milk available to Target shoppers

It’s available in-store and online at Tar-

get for $27 99 per 14-ounce can

Bobbie has updated its Organic Whole Milk infant formula recipe, moving from 98 percent whole milk content to 100 percent whole milk Bobbie now provides the most milk fat of any organic formula manufactured in the United States

This updated recipe is modeled after breast milk and clinically crafted with USDA Organic, grass-fed whole milk and fewer added oils to ensure easy digestion It also offers unmatched nutrition by supporting brain development with MFGM, DHA, and Choline

Pluck’d, a new U S -grown tomato brand offering a fresh approach to the produce industry, is now available at select Walmart, Weis Markets and regional retailers, bringing a year-round domestic option to a category long

Pluck’d delivers tomatoes grown yearround in Virginia, offering a fresher, more consistent product designed to bring greater flavor, reliability and quality to the produce aisle

As retailers and consumers increasingly prioritize produce grown closer to home, with nearly 3 in 4 consumers saying buying locally grown produce is important to them, Pluck’d is meeting demand for American-grown tomatoes that strengthen domestic supply while enhancing the eating experience

Pluck’d tomatoes can reach stores in as few as two days The result is a fresher, more flavorful product with a longer shelf life, reducing food waste at both the retail and household level while delivering more consistent quality

The Pluck’d lineup includes:

•• Preemos: Premium, mid-size tomatoes-on-the-vine with a rich, balanced flavor and vibrant red color

•• Plucculents: Cocktail-sized tomatoeson-the-vine with juicy sweetness and a bright finish

•• Plucklings: Small, snackable tomatoes-on-the-vine with bold flavor and natural sweetness

Banza has launched Wheat Protein Pasta and Wheat Protein Mac & Cheese Combining semolina wheat with chickpeas, the new line delivers up to 22 grams of protein per serving without compromising on the taste and texture of traditional pasta

The launch marks Banza's first expansion beyond gluten-free

Banza Wheat Protein Pasta (22 grams of protein, 7 grams of fiber per ser ving) is available in Rotini, Penne and Elbow shapes Banza Wheat Protein Mac & Cheese (16 grams of protein, 4 grams of

fiber per serving), is available in Cheddar Elbows and White Cheddar Shells

Both products are CleanScan Certified by The Detox Project Banza Wheat Protein Pasta and Wheat Mac & Cheese are available exclusively on TikTok Shop starting and will roll out nationwide at Kroger, Publix, Sprouts, Target, Walmart and Whole Foods Market

New Belgium Brewing, the Kirin Group company leading its U S alcoholic beverage business, launched two original flavors – Kirin Hyoketsu Strawberr y and Kirin Hyoketsu Pineapple – under the Kirin Hyoketsu (Hyoketsu) brand, manufactured and sold by Kirin Brewery Company, Limited (Kirin Brewery)

The ready-to-drink cocktail is available in Hawaii, Tampa and The Japan Pavilion at EPCOT theme park, operated by Mitsukoshi (U S A )

Created with American consumers in mind, the new flavors bring Hyoketsu’s signature crisp, fruit-forward taste to two key U S markets Produced and sold locally in the United States, the beverages deliver fresh fruit flavor in a convenient, easy-to-enjoy format

Simple Mills has debuted two Regenerative Organic Certified Oat Flour Baking Mixes: Original Pancake & Waffle Mix and Cinnamon Swirl Muffin & Cake Mix

This move into oats introduces a familiar taste and texture that is naturally nutfree, making wholesome baking accessible to more households Oats are a natural source of dietary fiber, bringing purposeful nutrition to ever y recipe

Both mixes feature a simple list of just six purposeful, nutrient-dense ingredients, including organic oat flour and organic coconut sugar By working directly with farmers, Sim-

ple Mills has learned the importance of understanding the people, places and growing practices behind its ingredients

“We have always believed that one of the most meaningful ways to care for our health is to care for the land and communities that grow our food,” said Christina Skonberg, senior director of sustainability and mission “Our first Regenerative Organic Certified Oat Flour Mixes represent a pivotal step in our mission to nourish people and the planet ”

Kite Hill has launched its Protein Cream Cheese Alternative, a first-of-its-kind dairy-free innovation bringing protein to a traditionally low-protein categor y Now available at Whole Foods Market nationwide, the product delivers 4 grams of protein per two-tablespoon serving – double that of traditional dair y cream cheese –along with no sugar and no saturated fat Gram for gram, it also delivers more protein than typical dairy cottage cheese

Made from almond milk and soy, the Protein Cream Cheese Alternative is fermented and cultured, just like dairy – delivering a smooth, spreadable texture and familiar taste

“Consumers have always turned to dairy for protein, but that benefit has been missing from dairy-free options, especially in cream cheese,” said Connie Sintuvat, VP of marketing “We saw an opportunity to bring protein into a format people already love, without sacrificing taste or texture ”

Blue Buffalo is helping dogs of all sizes partake in summer mealtime moments by introducing the Blue Nudges Minis, a bite-sized take on the fan-favorite Blue Nudges treats

Crafted with 100 percent USA beef and chicken, Blue Nudges Minis are protein packed and slowly oven roasted for a satisfying treat full of natural ingredients and no artificial flavors or preservatives

“Pets today are members of the family in

every way, and they deserve to enjoy something that tastes like it came right off the grill, in a way that’s safe for them,” said Anna Thayer, brand manager for Blue Buffalo Treats at General Mills “Inspired by that mini ‘nudge’ you get from your furry family member, Blue Nudges Minis offer a mouthwatering treat for your pup when the entire family is gathered for a delicious backyard cookout ”

Flavors include Chicken Jerky, Steak Grillers and Chicken Pot Pie

Goodles has launched Wild Wild Pesto, a longtime requested flavor, and expanded its Cups line with the addition of Twist My Parm Wild Wild Pesto is bursting with all the basily, garlicky goodness of pesto in a creamy sauce that coats the spiral noodles

The long-requested flavor is finally making its cheesy debut, perfectly blending herby and tangy flavors into one creamy, delicious mac

into select Whole Foods Market stores follows a strong market debut for the Evolution Fresh Organic Tea line, which quickly resonated with health-conscious shoppers

Each flavor contains only 10 grams of sugar, 50 calories and natural ingredients Evolution Fresh Organic Teas are also USDA Organic, Non-GMO Project Verified and High-Pressure Certified

“We saw a massive opportunity to disrupt the traditional ready-todrink tea categor y by merging the vibrancy of coldpressed juice with the functional power of tea,” said Molly White, chief marketing officer at

Wild Wild Pesto has 14 grams of protein, seven grams of fiber and 21 nutrients from plants per ser ving Twist My Parm Cups have 11 grams of protein, six grams of fiber and 10 nutrients from plants per serving

Both Wild Wild Pesto and Twist My Parm Cups are available at goodles com Twist My Parm Cups are sold exclusively in-store at Walmart as single cups for $1 97 or as a 4-pack Wild Wild Pesto is exclusively available at Target for $2 99 per box

Evolution Fresh’s full line of ready-todrink Organic Teas – Energize (Organic Raspberry Passionfruit Black Tea), Focus (Organic Mango Peach Green Tea), Hydrate (Organic Triple Citrus Hibiscus Tea) and Relax (Organic Berr y Lavender Chamomile Tea) – are now available nationwide at select Whole Foods Market locations

The expansion

Topping for foodservice

Bacon bits in foodser vice are projected to grow by 8 7 percent by 2027 That’s no surprise, considering 71 percent of diners say that “everything tastes better with bacon” and 56 percent say bacon is a key ingredient to other dishes

ready-to-eat gelatin line, Jell-O Simply delivers the signature taste, texture and vibrant colors families know and love – with ingredients parents increasingly want

Pure Leaf has introduced Pure Leaf Mental Focus, the brand’s first line of sparkling, real brewed iced teas, made with naturally occurring caffeine from black tea and added L-theanine, to help support attention and focus

Pure Leaf teamed up with twotime Olympic gymnast Jordan Chiles and digital wellness tool Brick to highlight the importance of finding focus when it’s needed most

“My days move fast, and distractions can add up quickly,” Chiles said “I’ve learned the biggest game changer is protecting my focus

“Pure Leaf Mental Focus helps support my attention so I can lock in on what matters and take on whatever comes next ”

Pure Leaf and Brick, a digital wellness tool designed to temporarily block distracting apps and websites on phones, created the Mental Focus Dock, a custom coaster that holds a can of Pure Leaf Mental Focus and a Brick device

Hatfield, part of the family-owned, American-operated Clemens Food Group has introduced Hatfield Fully Cooked Bacon

“Professional kitchen life can be a scramble, especially when operators are short-staffed,” said Jenny Moyer Murphy, corporate executive chef at Clemens Food Group “With bacon showing up on nearly 69 percent of menus, this clever hack helps operators do more with less

“It opens the door for effortless experimentation with innovative applications – from savor y salads to on-trend ‘ swavor y ’ desserts – all without adding extra work to already busy teams ”

Frigo Cheese Heads brand has launched Cheddarella String Cheese, a delicious hybrid cheese that combines the bold flavor of cheddar with the playful stringiness of traditional mozzarella Set to hit store shelves this month, Cheddarella String Cheese represents the brand’s ongoing commitment to snacking innovation

Research shows kids prefer yellow cheddar over white, making this a perfect addition to lunchboxes and afterschool snacks Available in 12-count packages with 0 833-ounce sticks, perfect for on-the-go snacking

The lineup includes:

•• Jell-O Simply Ready-to-Eat: Made with real fruit juice and available nationwide for $3 99 per four-pack in Orange, along with two new-to-categor y flavors: Raspberry Lemonade and Blueberry

•• Jell-O Simply Gelatin and Instant Pudding Mixes: Available nationwide in August 2026 for $2 24 per box in four flavors including Vanilla, Chocolate, Banana

Cheddarella String Cheese will be available in retailers and convenience stores across the nation, including Albertson’s, W h o l e

Foods Market, Food Lion, HyVee and more starting this summer

For more than 125 years, Jell-O has brought

colorful, jiggly fun to dessert tables across America Now, one of the c o u n t r y ’ s most iconic food brands is entering a new era

and Strawberry

NatureSweet is expanding its beloved Cherubs portfolio with the launch of Golden Cherubs, a new golden grape tomato that delivers an irresistible combination of intense sweetness and bright, tangy flavor

Golden Cherubs are grown in greenhouse environments in Mexico by NatureSweet’s valued Associates, ensuring consistent, year-round quality and exceptional taste

Golden Cherubs are available in a 10ounce package featuring NatureSweet’s proprietar y, recyclable, resealable and rinse-ready packaging

Snax-Sational Brands announced a new partnership with celebrity chef, restaurateur and television personality Guy Fieri to launch Guy Fieri’s Flavortown Microwave Popcorn, a line of bold, flavorpacked microwave popcorn

Jell-O Simply is a new line featuring the delicious and colorful desserts families have loved for generations, now made with no FD&C colors or artificial sweeteners Made with real fruit juice and 25 percent less sugar in the

Officially unveiled at the 2026 Sweets & Snacks Expo in Las Vegas, the line delivers chef-inspired flavor innovation to the category As the first celebrity-endorsed microwave popcorn brand, Guy Fieri’s Flavortown Microwave Popcorn includes five flavors: Big Bite Butter, Cinnamon Butter Bomb, Mexican Street Corn, Straight Up Popcorn and Prime Time Kettle

All varieties are made with whole grain popcorn, contain no colors from artificial

Maple, Quantic Bring Automated AI Phone Ordering to Restaurants

Maple, a voice AI platform for restaurants, and Quantic POS, a cloud-based point-ofsale provider serving restaurants and retail businesses, have formed a strategic partnership that brings automated phone ordering to Quantic’s network of restaurant customers

The integration addresses the persistent challenge of missed phone calls and lost revenue facing restaurant operators Industr y data shows that restaurants miss between 21 and 43 percent of incoming calls during busy periods, costing individual locations an estimated $100 to $600 per day in unrealized orders

“Restaurant owners constantly tell us that they can’t afford to hire dedicated phone staff, but they also can’t afford to miss calls,” said Aidan Chau, CEO and founder of Maple “By integrating our natural Voice AI with their best-in-class POS system, these locations can answer more calls, handle complex orders with modifiers and allergies, and send everything directly to the kitchen

“The order flows directly into their existing workflow without extra tablets, duplicate entries or friction ”

The partnership leverages Quantic’s extensive POS infrastructure to create what both companies describe as the smoothest deployment process in the industry The 24/7 AI Phone agent allows restaurants to capture every phone order, even during peak hours when staff are busy ser ving guests

F&B Shoppers

opted out of broadcast television but have not fully shifted to social-driven discover y

New Products

Continued from PAGE 11

sources, are certified kosher OU and gluten free

Mr Bing, the chef-approved Pan-Asian street sauce brand, has launched its Asian BBQ Sauce lineup, featuring four retail

Orders taken by Maple's AI are automatically synced to Quantic’s system, appearing on kitchen display systems and printed tickets just like in-store orders

“We’re really excited about the partnership between Quantic and Maple,” said Arnav Kaushik, director of software engineering at Quantic “We’ve always emphasized the importance of our merchants’ success when evolving our system and the new AI voice ordering capabilities will do exactly that

“Restaurant operators can rest easy knowing they won’t miss revenue due to busy lines We’re looking for ward to growing our partnership with Maple and developing even more cutting-edge solutions ”

•• Direct POS integration: Phone orders taken by Maple's AI are automatically pushed to Quantic POS, appearing on kitchen display systems and receipt printers instantly – no extra tablets or manual re-entry required

•• Real-time menu synchronization: Maple pulls live menu data directly from Quantic – including items, modifiers, pricing and real-time availability – eliminating

• • 24/7 availability: Maple answers every call around the clock, ensuring restaurants capture phone orders even during peak rushes, after hours or when staff are focused on in-store service

Beyond order taking, Maple’s AI handles reservations, catering inquiries, hours and directions, and frequently asked questions, providing comprehensive phone support for restaurant operations

require weeks of menu programming and system configuration, the Maple-Quantic

utes Maple pulls menu data directly from

tion complexity

Key integration capabilities include:

They are increasingly reachable through connected TV and streaming ads, and represent a growing share of premium F&B buyers that most media plans are systematically underfunding

“The streaming-first shopper represents

manual menu programming and ensuring accurate order taking from day one

•• Seamless payment processing: Customers can pay over the phone through Quantic-integrated text-to-pay links or choose to pay in-store upon pickup, with all transactions flowing through Quantic’s existing payment rails to preser ve merchant residuals

•• Multi-location support: Restaurant groups can deploy Maple across all Quantic locations simultaneously, with centralized menu management, unified reporting and location-specific customization as needed

growing Most still haven’t moved budget to match ”

F&B brands are making channel allocation decisions based on a mental model of the average grocer y buyer that does not hold up under scrutiny The three reports were released simultaneously as a deliberate editorial choice The argument only becomes visible when all three buyer profiles

Since launching in December 2023, Maple has answered over 1 million calls for restaurants with a 92 percent resolution rate without human inter vention A graduate of Amazon’s AWS Generative AI Accelerator, Maple ser ves over 1,000 merchant locations nationwide and processes thousands of calls daily The company integrates with major POS systems including Toast, Square, Oracle, Clover and now Quantic

The Maple integration is available immediately to all Quantic merchants in the United States Restaurants can activate the service through their Quantic representative Quantic resellers and payment processors interested in offering Maple to their restaurant portfolios can contact support@maple inc GN

to bring bold, globally inspired flavor to everyday meals and modern menus, aligning with the rising popularity of Asian flavors in U S markets

The Mr Bing BBQ lineup includes Sweet & Spicy Chili Crisp BBQ Sauce (14 75 ounces, hot heat, MSG free), Sweet & Tangy Chili Crisp BBQ Sauce (14 75 ounces, mild heat, MSG free), Hot Honey Thai Chili BBQ Sauce (14 75 ounces, hot heat, gluten free), Sweet & Spicy Korean Chili BBQ Sauce (14 75 ounces, medium heat, gluten free) and Chili Crisp BBQ Sauce (74 ounces) Designed for h i g h - v o l u m e kitchens, the Mr Bing foodser vice SKU functions as a wing sauce, marinade,

stir-fr y base, and finishing sauce, making it suitable for fast-casual, pizza and Asian fusion concepts According to Datassential, 9 in 10 consumers who love a restaurant’s signature sauce say they would purchase a retail version

Vitsab International AB is promoting Freshtag, a colorchanging smart label designed to monitor caviar for time and temperature at ever y stage, ensuring uncompromised safety and quality from processing to plate

Freshtag represents a cost-effective, easy-to-integrate solution for food safety and quality management in the highly competitive caviar market At the core of

the Freshtag’s engineering innovation, is its “Stoplight Technology,” which provides a clear, universally understood visual cue; labels remain green under safe conditions, then shift to yellow and finally to red if temperature abuse is detected according to product specific formulations

Freshtag Caviar Labels are FDA accepted as a Critical Control Point for temperature monitoring within a HACCP plan, confirming compliance with food storage and handling rules and regulations The system is fully compatible with any Food Safety Management System and/or Quality Management System GN

Chef Akira Back Debuts Rooftop Restaurant at Reverb by Hard Rock

A bold culinary and lifestyle destination is set to transform the skyline and energy of downtown Pensacola Internationally acclaimed, Michelin-starred chef Akira Back will bring his signature, boundary-pushing cuisine to a stunning rooftop restaurant atop the Reverb by Hard Rock Pensacola – introducing an elevated dining experience that will reverberate throughout Pensacola and beyond Set to open in conjunction with the Reverb by Hard Rock Hotel in 2029, the rooftop restaurant is poised to become the city’s most coveted reservation and its most unforgettable night out

Perched high above the city with sweeping, unobstructed views of Blue Wahoos Stadium and the shimmering waterfront beyond, the restaurant promises a seductive blend of high design, vibrant nightlife and world-class cuisine This is not just a meal – it’s a moment

Guests will be transported the moment they arrive The rooftop will pulse with energy – from golden sunset cocktails to latenight DJ sets at the pool under the stars Inside, sleek architecture and dramatic lighting create an atmosphere that is both intimate and electric Outside, the open-air terrace invites guests to indulge against a backdrop of Blue Wahoos stadium, bay breezes and panoramic views

The menu will feature Chef Back’s signature dishes – bold, unexpected and visually stunning –paired with a curated cocktail program and premium sake selections Every detail is designed to ignite the senses

“The combination of the waterfront, the stadium, and the vibrancy of Maritime Park gives us a canvas to do something truly special – something that blends flavor, music, and atmosphere into one unforgettable destination ”

“This is more than a restaurant,” said Tamara Bowens, president & COO of The Dawson Company “It’s the culmination of a vision to create a destination that captures the energy, creativity and future of Pensacola

“By bringing a globally celebrated chef like Akira Back into the heart of Maritime Park, we are elevating not just the culinary scene, but the entire experience of what downtown Pensacola can be ”

ergy, sophistication and global relevance to Pensacola that will resonate far beyond the Gulf Coast ”

Maritime Park is more than a development It’s a natural evolution of Pensacola’s cultural heartbeat

Long celebrated for its vibrant dining, nightlife, and walkable charm, Palafox Street has defined the city’s social core Now, that same spirit is being reimagined and expanded, flowing seamlessly into an activated waterfront district

At the center of this vision is a 21,000square-foot public plaza – an open-air gathering space designed to pulse with life throughout the day and into the evening

With a global portfolio of award-winning restaurants with 28 locations from Paris to Hong Kong, Chef Akira Back is known for redefining modern Japanese cuisine with global influences with a fearless inclusion of Korean heritage, contemporar y technique, and artistic presentation His arrival in Pensacola signals a turning point in the Pensacola dining scene, one where culinary excellence meets coastal cool

The menu will showcase an array of Chef Back’s greatest hits including the international favorite AB Tuna Pizza, consisting of a wafer-thin crunchy crust, umami aioli made with ponzu sauce, tuna sashimi, micro shiso and the 48 Hour Short Ribs, Australian wagyu cooked for 48 hours in a traditional galbi jjim marinade and the Nazo 9, a mystery box experience featuring nine chef-selected dishes – revealed tableside for an element of surprise and delight

“Pensacola has an incredible energy and authenticity that immediately inspired me, ” Chef Back said “Bringing this concept to the rooftop at Reverb is about more than food It’s about creating an experience that people feel

The Maritime Park development jointly owned and developed by The Dawson Company and Corporate Contractors Inc , led by renowned business leader Diane Hendricks, represents the next evolution of the downtown Pensacola waterfront where culture, community and commerce come together This development builds on the momentum of Palafox Street and extends it to the bay, creating a destination that will attract visitors, support local businesses, and enhance quality of life for our residents

Located within the music-driven, culture-for ward Hard Rock family, Reverb Pensacola is redefining hospitality for a new generation, where music fans receive front-row tickets and a backstage pass to an experience where all things music, art and social connection collide further building upon the history of music in Pensacola The addition of Akira Back’s rooftop concept cements the property as a must-visit destination for locals and travelers alike

“We are thrilled to include Akira Back in the Reverb by Hard Rock Pensacola,” said John Rees, SVP hotel operations Hard Rock Hotels “The Akira Back brand is synonymous with excellence and will be synergistic with the experiences our brand delivers “Together, we are bringing a level of en-

In the morning, yoga classes unfold on the terrace as hotel guests pick up coffee from the ground-floor café

By afternoon, visitors arriving from Blue Wahoos Stadium stroll through the plaza’s shaded seating areas and public art installations As evening falls, the energy shifts again – live music drifts across the plaza to the waterfront, Foo Foo Fest programming activates the plaza and rooftop diners gather above the bay for sunset reser vations at the Akira Back restaurant

Rising above it all, the Reverb by Hard Rock hotel introduces a new, music-driven hospitality experience, while a thoughtfully designed residential offering brings a full-time community into the mix, creating a true live-work-play ecosystem Together, these elements form a destination that is as immersive as it is magnetic

With its seamless integration of public space, residential living, hospitality and world-class dining, Maritime Park is set to become one of the most exciting new districts on the Gulf Coast And at its peak –both literally and figuratively – will be a rooftop that captures it all: the energy, the views, and the unmistakable feeling that something extraordinary has arrived

From game-day glamour overlooking the stadium to intimate evenings under the stars, this is where Pensacola rises GN

SimpliciTea Now Available for Tea Ser vice Nationwide Through Sam’s Club Stores

Sam’s Club has launched an enhanced tier to its popular Express deliver y, enabling members to go from checkout to doorstep delivery on thousands of in-club items in as little as an hour – often faster – with no minimum purchase and at the same price as in the club

“Members love our three hours or less Express deliver y, but they told us they wanted an even faster option So, we delivered,” said Greg Pulsifer, senior vice president, eCommerce “We continue to differentiate ourselves as a leader in club retail through true omnichannel shopping experiences: in-club, online, in-app, Curb-

side Pickup and fast deliver y – allowing members to shop how they want

“Our 10 fastest deliveries to date were all fulfilled in less than 12 minutes When members need emergency baby essentials or dinners on the fly, we ’ re not just delivering speed, but peace of mind and time back so they can focus on the things that matter most ”

Members can choose between two Express deliver y options: an enhanced one hour or less ser vice at a flat $10 for Plus members / $22 for Club members, or the traditional three hours or less service at a reduced $5 for Plus members / $17 for

Club members on eligible items Standard delivery, shipping and Curbside Pickup are also available

Since fleet-wide rollout of the enhanced ser vice across 600-plus clubs on April 2, after an initial test in select markets, nearly 65,000 Express deliveries have been fulfilled To date, the average Express order is placed, shopped and delivered in just 55 minutes

A significant share of these orders includes everyday essentials such as water, produce, rotisserie chicken and paper goods, signaling members are leveraging the ser vice for immediate needs, not just

convenience add-ons

“I did Express for the first time and was shocked how fast it was, especially for being a Saturday and Valentine’s Day,” a Sam’s Club member recently shared “I was so impressed; I couldn’t have left my house, shopped and gotten back that fast ” Express deliver y is underpinned by seamless club operations and leverages fully integrated in-house technology, including Walmart’s leading enterprise technology innovation In the most recent quarter (ending Jan 31), Sam’s Club’s ecommerce sales grew 23 percent yearover-year GN

Tetra Pak Building Expanded Development Center to Support Food, Beverage Brands

Tetra Pak broke ground at a facility at its United States and Canada headquarters in Denton, Texas, marking a significant expansion of its Product Development Center This investment will enhance Tetra Pak’s ability to support food and beverage brands as they ideate, formulate, launch and scale innovative products with greater speed and efficiency

12,000 square feet with an additional 3,000 square feet for a Customer Innovation Center

Often offered alongside a PDC, the CIC provides an immersive experience to apply experimental methodologies for co-creation Together, these spaces will feature flexible meeting and co-creation areas designed to support deep collaboration with customers

With a focus on collaboration and knowledge sharing, the PDC supports customer efforts to create profitable products and evaluate the equipment needed to produce them The expanded PDC, scheduled to open in Q1 2027, will encompass

Rudolph Foods

Continued from PAGE 1

sparked ever ything That was maybe 15 years ago, so it’s interesting to now be in the position of telling that stor y, ” Byers said

As a restaurateur, Byers was impressed that the pellets are shelf-stable

“It’s basically pork and salt, rendered and dehydrated into a skin cut that goes from shelf-stable to a fresh food product in about a minute You drop it in the fr yer, and a minute to a minute and a half later, you ’ ve got fresh pork rinds

“What’s exciting is that it’s a win-win for the restaurant operator,” he said “It’s easy to store, doesn’t need refrigeration, comes in reasonable pack sizes and the margins are great

“You get a fresh product quickly without heavy-duty training It wins on food cost, labor cost and inventory durability It’s really great for the end user ”

Byers has spent his career looking at food from a cultural, global perspective He calls himself an “anthropologist at heart,” which has even led him to cuisine diplomacy with the U S Department of State

“I’ve been in restaurants for about 30 years, from high-end international work and luxury hotels to my own restaurants, from fine dining to fast casual,” he said “At the core, food is about sharing For me, the table is where storytelling happens “I love meeting people and exchanging ideas When I worked with the State Department on the chef corps and culinar y diplomacy work, that’s what it was about

“Innovation is key to our customers’ success and today’s groundbreaking represents our continued commitment to helping brands move faster from concept to consumer, ” said Seth Teply, president and CEO of Tetra Pak U S and Canada “This investment expands our ability to support customers as they navigate complex product development challenges to avoid costly pitfalls, gain efficiencies and accelerate their path to market, all within a single expertdriven ecosystem ”

pacity We are building partnership And we are building the future of how innovation happens in our industry ” Further, this expansion represents a meaningful growth investment in the local community Once open, the facility is expected to bring eight new jobs to Tetra Pak’s Denton campus and attract increased customer engagement and business activity to the area Denton will host a state-of-the-art innovation environment that strengthens the city’s reputation as a hub for advanced food technology, sustainable manufacturing and economic development

– using food as a way to connect

“America has this melting-pot food story and when you travel, you see how deeply food is rooted in culture and histor y, ”

Byers said “I’ve worked in places like Kyrgyzstan with indigenous Mongolian communities, and it all comes back to where food comes from, how it got here, and where it’s going

“That’s the ‘amateur anthropologist’ side of me I love the foodways, and I love how different cultures contribute to what we eat in America,” he said

Based in Dallas, the husband, father of three and his dog’s best friend, enjoys photography, old motorcycles and the great outdoors He rose to fame when his book, “Smoke: New Firewood Cooking,” was awarded a James Beard Foundation Award

Byers’ new role at Rudolph Foods is twofold

“On the culinary innovation side, I help with flavor development,” he said “We do have an R&D team working in the food lab kitchen, and I bring a culinary perspective to that I can say, ‘Here’s how we coax out a real taste memory ’

“For example, if we ’ re developing a pimento cheese flavor, I’m thinking about roasted peppers, cheddar and mayo elements – how to build something that feels authentic, not just like a lab exercise

“On the foodser vice side, I’m a spokesperson for the brand I understand the end user because I’ve been in the restaurant business my whole life,” said Byers “I’ve written the checks, paid the bills and worked in both independent restaurants and big hotels So I look at it from the operator’s perspective and help

The new space will double the current production capacity and is engineered to support rapid prototyping, optimization and hands-on co creation, helping brands respond quickly to consumer trends

“What we are building here is not just infrastructure,” said Julia Luscher, vice president, marketing “We are building ca-

translate the manufacturer’s side into something useful for the person at the end of the line

“That means helping operators understand the margin opportunity, the storage and shipping advantages, and the cultural and menu relevance It’s a really interesting moment because some people are coming to the product from a health-conscious angle, and other people are coming to it because it’s an authentic ingredient in recipes they already know and love,” Byers said

For the second year of a push toward foodservice, Rudolph Foods presented the pellets and Byers at the National Restaurant Association’s trade show, which Byers said was well received

“A lot of people know the product and say, ‘Oh gosh, I haven’t had that in a while,’ or ‘I didn’t realize you could do this to order ’ We fried with them there and everybody was amazed that you could take this shelf-stable, dehydrated item and turn it into something light and fresh in about a minute and a half

“It was also fun to show the range of cuts We’ve got pieces that fry up to about the size of your hand, ones the size of a big tray, all the way down to chip-size pork rinds We also have cracklings with a little more meat and fat attached, which work especially well in Mexican dishes and other ethnic applications ”

Byers calls freshly fried Southern Recipe Small Batch pork rind pellets a “perfect storm” for foodservice customers

“On one side, you ’ ve got people looking at it from a diet perspective – no carb, protein-for ward,” he said “It’s also great for

underscores Tetra Pak’s

people watching their macros, because if you ’ re really rigid with that kind of eating, texture matters and people get bored

“On the other side, you ’ ve got people who know and love it from childhood memories or from cultural traditions You see that in Filipino cooking, Mexican culture and a lot of other places So now it’s both nostalgic and useful for people who want gluten-free or protein-for ward options

“That’s a double win ” Byres has a friend with an East Texas/Louisiana-style restaurant who uses them as a french fry substitute with po’boy sandwiches and also serves them at the bar with cocktails and cracklings

“It works because it fits his brand and gives guests something fun and familiar ” The key is letting foodservice operators know how they can let the pork rind pellets tell their own stories

“My job right now is really to educate people on something they already know and love, and then show them how to cook it,” Byres said “It goes back to that original kitchen moment with Mark I knew the product and knew how to make it from scratch, but I also knew it took forever Then suddenly, in five minutes, we had a finished appetizer with seasoning and dip

“That’s still the story we ’ re telling

“What we ’ re offering is a really great, reliable-quality product that can be fried fresh and then become your own, ” Byers said “If I had Tim’s Taqueria, I could buy these pellets from an industry leader, fry them fresh to order, season them my way and make them my own chicharrón ” GN

Australia, New Zealand Accept Heart Health Claim for Isolated Soy Protein, IFF Says

IFF announced that a new heart health claim for isolated soy protein has been accepted by the Food Standards Australia New Zealand The approval enables food and beverage manufacturers in Australia and New Zealand to link soy protein consumption with healthy blood cholesterol levels

“For decades, IFF has invested in the science behind soy protein and its role in supporting cardiovascular health,” said Tony Andrew, vice president of protein solutions for IFF Food Ingredients “This approved claim validates years of rigorous research and collaboration

“With our deep expertise in ingredient science, application and scale, we are wellpositioned to help our customers translate this milestone into differentiated products that deliver on health, taste and sustainability ”

The claim is supported by a multi-year, c ro s s - c o n

backed by IFF, the Soy Nutrition Institute

Council, involving researchers from Aus-

Isolated soy protein is a 90 percent plant-based, high-quality, complete protein containing all nine essential amino acids

Its functional versatility makes it widely used in beverages, dairy alternatives, nutrition bars, snacks and plant-based foods – categories where consumers increasingly seek products that combine taste with clinically supported health benefits

This approval marks a significant milestone for plant-based nutrition, offering brands new opportunities to develop products positioned to support heart health

“The clinical evidence supports a causal relationship between isolated soy protein consumption and improved blood lipids,” said Dr Alan Barclay, Ph D , lead author of

the FSANZ submission “With dyslipidemia affecting around 60 percent of Australian adults and many New Zealanders, daily consumption of soy protein offers a practical food-based nutrition strategy to help manage cholesterol and reduce cardiovascular risk ”

Australia and New Zealand join 11 other countries, including the United States, Canada and Japan, that recognize the link

b e t w e e n soy protein consumption and heart

h e a l t h

Backed by decades of research and innovation on the Solae Supro soy protein portfolio, IFF is working with food and beverage manufacturers across the re-

gion to develop next-generation products that combine nutrition science, functionality and consumer appeal GN

NRA Attendees Discover Bold Flavors, Innovations, Cost Efficiencies

BY WILBERT JONES Special to Gourmet News

The National Restaurant Association Show, Hotel-Motel Show returned to McCormick Place in Chicago in May, with more than 55,000 foodser vice professionals and 2,300 exhibitors from 112 countries

Industry research showed nearly 90 percent of foodservice operators expect food and labor cost will continue to rise through 2026 Consumers are seeking value added products that taste delicious And, in some cases, they want healthy products with affordable prices

The 2026 NRA Show offered attendees a chance to discover bold flavors, industry innovations and ways to make foodservice more cost efficient

The company Mezete produces a line of plant-based Middle Eastern dips, sauces and ready-to-eat hummus that are manufactured by UHT (Ultra-High Temperature) It’s a preser vation food technology method that sterilizes liquid food by heating it at a high temperature (135150C,275-302F) The heat kills all harmful bacteria and spoilage microorganisms while preserving the nutrition value and flavor in food products Mezete’s product line stands out for its clean-label and shelf stabilization that are made with no preser vatives And, no refrigeration is needed until the products are open The entire product line is made from Jordanian recipes and that offer authentic Middle Eastern flavors without the added labor

The National Restaurant Association,

Hotel-Motel Show named 28 recipients for 2026 Food and Beverage Awards This year ’ s selections ranged from bold flavor profiles to simplified preparation

“This year ’ s recipients bring real flavor credentials and operational practicality,” said Tom Cindric, president of Informa Connect Foodser vice Group “That combination is exactly what operators need when they’re looking to add something new and make it work in their kitchens ”

FABI winners included:

•• Roland Maple Granules, made from 100 percent dried Grade A Canadian maple syrup These pebble-like granules are kosher and gluten-free They can be used to enhance sweet dishes, sprinkle over oatmeal, ice cream, parfaits and/or baked goods

Roland Maple Granules can also be applied to savor y dishes such as a crunchy coating for fried chicken and salmon These granules can also be used as a rim on cocktails to add infused sweetness

•• Ajinomoto Foods North America’s product, Fred’s Salt & Vinegar Cheese

Curds made with Wisconsin white cheddar cheese curds – a combination of sodium diacetate, vinegar solids and maltodextrin to deliver a sharp salt and vinegar taste The curds are coated with a crispy mix of potato flakes, wheat flour and garlic powder

They are marketed and sold as frozen appetizers The history of salt and vinegar dates back to the Mid-1950s in Ireland, when the company Tayto pioneered the world’s first seasoned salt and vinegar

chips This flavor was inspired by the traditional British and Irish pairing of malt vinegar and salt for Fish & Chips, which dates back to the 19th century

•• Grecian Delight Kronos, Garden Feta

Dip – Blends of creamy feta cheese with roasted red peppers, green onions, carrots and a blend of Mediterranean herbs and spices It’s a ready-to-use refrigerated spread manufactured for foodser vice and the restaurant industr y The application usage includes sandwiches, flatbread wraps, bowls and appetizers

A Taste of the States participated in the National Restaurant Association Show It’s organized by the National Association of State Departments of Agriculture, in partnership with the USDA’s Foreign Agricultural Ser vice, to showcase regional American food and beverage and agriculture to domestic and international buyers

The company Simply Sala sampled out its new product line called Simply Giardiniera within the Illinois Pavilion The two SKUs are: Simply Giardiniera (Mild) and Simply Giardiniera (Hot)

Both products are handcrafted and sold in 12-ounce containers under refrigeration They are made with no sugar added, all natural ingredients and contain no artificial colors, flavors or preservatives

Ingredients include bell peppers, safflower oil, celer y, carrots, cauliflower, water distilled vinegar, salt, garlic powder and spices Ser ving suggestions are Chicago-Style Italian beef, meatball and submarine sandwiches or used as an ingredient in dips

Well over 900 product categories were showcased at this year ’ s NRA The flatware and tableware category continues to evolve by producing top quality and durable ontrend products

Arc Cardinal introduced a line of flatware and dinnerware with patterns ranging from silhouettes to bold colors such as Aqua, Umber and Ebony There’s also a new disco-inspired Arcoroc Discora glassware collection

Palate & Plate has a new line of stoneware and wood boards Its signature Fire Earth collection was on display, which is characterized as an organic and handcrafted look with blends of warm earthtone colors Despite its artistic and artisanal appearance, this collection is engineered to handle rigorous workflow demands in high-volume commercial kitchens

Kingstone Trading, Inc exhibited its line of new products and best-selling premium dinner ware sets One of the new items is the Kingstone Silverware Set with Waterdrop Storage Organizer – a 20-piece flatware set that includes an artistic, capsule-style utensil organizer that’s shaped like a liquid water droplet It’s an alternative to the traditional flat drawer trays

Kingstone markets its products to the casual restaurant industr y and direct-toconsumer and e-commerce brands via channels, including Wayfair and Amazon

Wilbert Jones is a food and beverage consultant on assignment for Gourmet News Contact him at 312 972 1579 orjoneswilbert@aol com GN

Del Taco Launches Project Sunrise to Reignite Brand Growth, Innovation, Customer Ser vice

Del Taco is ushering in a new era with the launch of Project Sunrise, a transformational framework that will strengthen brand performance, embrace innovation and, most importantly, reconnect Del Taco to its passionate guests

Project Sunrise establishes a clear 18month roadmap to reinforce the foundation of the business while reigniting innovation and guest engagement The initiative prioritizes consistency and quality across core menu favorites and beverages, introduces bold yet operationally executable innovation to drive trial and excitement and unlocks incremental growth through smarter check-building platforms, catering expansion and a more impactful loyalty strategy

Project Sunrise follows months of executive planning and alignment across marketing, R&D, operations, and sourcing, ensuring clear ownership of menu strategy, innovation cadence and performance ac-

Grocer y Sales

Continued from PAGE 1

Food represents one of the largest opportunities for category expansion within ecommerce While food purchases remain primarily store-led, online food sales jumped nearly 19 percent in 2025 The report finds that without ecommerce, many grocer y categories would post flat or declining sales, reinforcing the role of digital as a competitive lever rather than a complementary add-on

“Omnichannel shopping is now the norm for most households,” said Steve

Craft Beer Cows

Continued from PAGE 1

eclectic house-brewed styles from Del Martian Amber Ale to Hop-Cano Hazy IPA to Das Chefeweizen and more

But they all have one thing in common: the art of brewing starts with grain and other ingredients, and ends with delicious beer It also ends with what’s left of the grain What happens to all the spent grains that form at the base of these craft beers during the brewing process? That’s where Flying F Ranch enters the picture

In the hills outside San Diego, Alli and Br yce Fender of Flying F Ranch raise Black Angus cattle

Currently selling their beef direct to the consumer online and at local farmer’s markets, they also offer ranch-to-table experiences for San Diego locals to enjoy a fivecourse beef-inspired

countability as the brand moves for ward with renewed focus

“Project Sunrise is about getting back to what makes Del Taco special and positioning the brand for future growth with a roadmap that gives us the focus and accountability to deliver to guests a new brand promise, while strengthening our foundation and creating meaningful momentum for a successful and sustainable future," said Anil Yadav, chief executive officer of Yadav Enterprises, which recently acquired the Del Taco brand

“We’ve listened closely to our guests, and the message is clear: deliver the food they know and love with the consistency and quality and value they expect; simplify where it matters and bring bold innovation that excites,” said Ulyses Camacho, chief transformation officer of Del Taco

Addressing negative guest feedback on changes made to products and ingredients over the past two years is an immediate

Markenson, vice president, research & insights for FMI

“Nearly 94 percent of grocer y shoppers in 2025 purchased both online and in-store, blending digital discovery, fulfillment and store visits based on needs, timing and convenience

opportunity under Project Sunrise As a result, Del Taco is returning its Classic Burrito line to both the original preparation methods with the signature Del Taco openend burrito fold as well as to the original product names

As a result of these changes, guests will see the return of: Del Combo Burrito (formerly Combo Beef & Bean), Del Classic Chicken Burrito (formerly Grilled Chicken), Del Beef Burrito (formerly Beef & Cheddar) and 8 Layer Veggie Burrito

Each burrito weighs in at over half a pound and is crafted with the quality ingredients and bold flavors that have long defined the unique Del Taco experience, reinforcing a renewed focus on consistency, flavor and the “Del Way” that guests fondly remember

In addition, back by popular demand, Del Taco is expanding its flavor-for ward lineup with the return of its Jack’d Up menu featuring the bold, creamy kick of

n g l y e x p e c t s a m e - d a

o r n e x t - d a y d e l i v e r y, e s -

p e c i a l l y f o r f o o d

“ S h o p p e r s p l a c e a premium on frictionless execution across the en-

t i re s h o p p e r j o u r n e y F ro m t h e d i g i t a l s h e l f a n d s h o p p a b l e c o n t e n t t o f u l f i l l m e n t s p e e d

Spicy Jack cheese that fans have been missing The following items are available: Spicy Jack Quesadilla, Spicy Jack Chicken Quesadilla and Jack’d Up Bean, Rice & Cheese Burrito

“Project Sunrise gives us the structure to move simultaneously with urgency and discipline,” said Noah Chillingworth, chief marketing officer “We’re taking action based on the feedback of our guests and implementing product and ingredient improvements for core items, better leveraging our five dayparts and expanding into new territories with innovation ”

Del Taco plans continued unit growth with an expected seven new locations in 2026 including two units in South Carolina Additional future expansion to new states includes already announced deals to open 10 locations in Indiana and five locations in Kentucky The brand also is exploring the reopening of recently closed restaurants in Georgia GN

the next phase of digital evolution While still early, advances in artificial intelligence, including agentic tools that support planning, discovery and low-consideration purchasing, have the potential to further reshape how shoppers engage with grocery

The report advises food retailers and suppliers to prepare now as these technologies mature

sharply since 2018 and shoppers increas-

meal curated by a local chef and they bring in local wineries and breweries to pair with the menu, served on open pastures on the ranch with cattle grazing nearby

But grass in the pasture isn’t the only food cattle get on the Flying F Once a week, Alli heads to Viewpoint Brewing Company in Del Mar to pick up those spent grains and take them back to the ranch as a supplemental feed for the herd

So why use spent grains to feed her cattle?

It’s all about upcycling About 90 percent of what cattle eat can’t be digested by humans It’s forage and plant leftovers that

Looking ahead, the research points to

people can’t eat and would other wise go to waste

Cattle are ruminants, meaning they have a unique, four-compartment stomach and digestive system that allows them to gain nutritional value from their feed and forage Their digestive systems house trillions of microbes that share a symbiotic relationship with the animals, allowing them to benefit from feed and forages that other animals can’t digest

Digital Engagement Transforms Grocery Shopping 2026 is part of an ongoing FMI and NIQ research series examining omnichannel growth, ecommerce performance and emerging technology across the grocery industry

Thanks to their unique digestive system, cattle can convert things that humans can’t eat, such as grass, almond hulls, citrus peels and spent grains, into a high-quality, nutrient-rich protein: beef

“Cattle are ruminant animals, so they’re able to upcycle wasted by-products that humans can’t eat, for example, beer grain is a great resource that we ’ re able to utilize for them, like a sweet treat for them,” Fender said “And it’s great because we ’ re able to help out the breweries where they don’t have to take this stuff to the landfill

“The cows really enjoy it It’s a great protein source for them It’s like eating candy, and we ’ re able to turn trash into treasure It’s kind of a cool full-circle moment ” Keeping those spent grains out of the landfill is a win for Viewpoint Brewing Company, a win for Flying F Ranch, and a win for the people of San Diego

“This relationship between Flying F and Viewpoint Brewing is part of a larger sustainability story,” Fender said “Less waste in the landfills? That’s a no-brainer

“Let’s turn what would have been a useless by-product dumped in a landfill into nutritious, delicious beef ” GN

GOURMET NEWS

Nuri Premium Conser vas

Bring one of Portugal’s most iconic seafood brands to your shelves with Nuri, the celebrated line of artisanal conservas crafted using traditional methods since 1920 Produced in Matosinhos, Portugal, Nuri has ear ned a devoted following around the world for its exceptional quality, hand-packed seafood, and distinctive vintage-inspired packaging

Made with carefully selected fish and premium ingredients, each tin reflects generations of Portuguese canning expertise The collection includes Sardines in Olive Oil, Spiced Sardines in Olive Oil, Sardines in Tomato Sauce, Spiced Sardines in Tomato Sauce, Spiced Mackerel in Olive Oil, Spiced Mackerel Fillets in Olive Oil and a Special Edition Sardines in Olive Oil with Lemon For gifting and discovery, the assortment also features a beautifully curated Nuri Gift Set

ture, and authentic recipes, Nuri conservas are perfect for charcuterie boards, tapas spreads, gourmet snacking and elevated pantry staples Their growing popularity among food enthusiasts and specialty shoppers makes them a standout addition to any gourmet assortment

Perfect for gourmet markets, specialty grocers, gift shops and M e d i t e r r a n e a nfocused retailers, Nuri combines heritage, craftsmanship and shelf appeal in every tin, delivering an authentic taste of Portugal to your customers

To place an order or learn more, contact The French Farm

Bokksu Originals Tinned Fish

The tinned fish trend has officially gone global and Bokksu Originals is making sure Japan has a seat at the table The specialty food brand, known for bringing authentic Japanese flavors to American consumers, has launched five new tinned fish products rooted in Japan’s coastal fishing traditions; an elegant and versatile take on a Japanese culinary classic that has no real equivalent in the Wester n tinned fish canon

The Saba, or Japanese mackerel, in olive oil is caught fresh off the coasts of Nagasaki and Saga Prefectures and is gently simmered to preserve its identifiably tender texture

Known for their rich flavor, tender tex-

The French Farm wholesale@frenchfarm.com wholesale thefrenchfarm com

ChickP Protein Nutrition Bars

Plant protein pioneer ChickP Protein, Ltd is forging ahead in the active nutrition market to fill the surging demand for natural, high-protein, plant-based nutrition bars and similar onthe-go, better-foryou 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

chickpea isolate

sweetened with

ChickP Protein Ltd www.chickp-protein.com

Odyssey Naturally Smoked Feta

Klondike Cheese is venturing out to a new journey of smoked cheese Odyssey® Naturally Smoked Feta is sure to please cheese lovers across the board Sprinkle on your salad, pizza or mix it into your Tex-Mex dish This naturally smoked feta features a smokey, salty, tangy and yet creamy finish Being a family-owned and operated Wisconsin cheese and dairy company, Klondike Cheese sources its milk from neighboring farms to create the highest quality products possible Once it starts the state-of-the-art crafting of the feta, it goes into a smoking chamber and receives a natural hickory smoked cure Luke Buholzer of Klondike Cheese replied, “Smoked feta is the perfect addition to our line of flavorful feta

cheese The level of smoke in the Feta is light, so it does not overpower the other flavors but helps build a more complex flavor ” Odyssey brands continues to produce awardwinning cheeses with the highest quality milk Like the traditional and other flavored feta, the smoked feta is low in calories and provides the calcium needed for strong bones

Odyssey smoked feta comes in 8-ounce retail chunks and 6-pound loaves

For more information about Odyssey, visit the website

Odyssey www.odysseybrands.com

ture spice blend

This Japanese classic delivers a mellow, savory richness on a charcuterie board, in a pasta or simply over a bowl of rice

The Iwashi, or spicy Japanese sardines, in olive oil and togarashi pepper, from the coastline of Miyazaki Prefecture, brings a bold, balanced heat from Japan's signa-

Rounding out the line are three varieties of Shirasu, or young anchovies, a whitebait wholly unique to Japan and largely undiscovered by American consumers Eaten whole and prized for their delicate umami, NYT Wirecutter praised them as tiny but mighty, calling them versatile and packing an outsized punch of flavor and texture Each variety is finished with a distinctly regional ingredient: mentaiko (spiced cod roe) for savory depth, yuzu pepper for a bright citrus lift or black pepper and basil for a fresh herbal note All five tins come in a compact, giftable format with a threeyear shelf life, 12 units per case, and are available nationwide at World Market and selected boutique retailers

Bokksu Originals sales@bokksuoriginals com bokksuoriginals.com

Enstrom Almond Toffee Petites

Good things come in small packages I n d i v i d u a l l y wrapped, Enstrom Almond Toffee Petites are the gold standard of snacking This artisan Almond Toffee is crafted from the perfect blend of fresh Califor nia 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 lear n more about these buttery Almond Toffee Petites, as well as other premium offerings in our wholesale toffee line

800.252.5498 www enstrom co

Big Mama’s Calamondin Vinaigrette

Calamondin Vinaigrette, known for its distinctive citrus flavor – a perfect blend of tangerine and lime – has quickly become a favorite in kitchens across South Florida and beyond With over 70 perfect five-star reviews and shipments to all 50 states including Hawaii and Alaska, Big Mama’s Calamondin Vinaigrette continues to gain traction as a healthy, vegan, and glutenfree alter native to traditional dressings The result? A delicious, gluten-free, and

vegan dressing bursting with the vibrancy of her garden As word of mouth grew among family and friends, so did the demand for her blend of fresh calamondin and simple ingredients

Big Mama’s Foods www.bigmamafoods.com

Tor tuga Spirit Cakes

and spirit cakes industry, driven by a re-

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 jour ney led to the creation of Tortuga’s Souther n 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

Mo chikichi Valentine’s Pro ducts

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

Ariston Sp ecialties

Smoked Infused Olive Oil

Introducing our newest creation at Ariston Specialties,

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/

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

Bob ak S ausage Comp any S ausages

Holidays are a great time to bring out a charcuterie board For those in the greater Chicago area, beloved Bobak Sausage Company has six new sausage flavors to try –and they’re available at area grocery stores

Elevate your culinary adventures with Bobak’s Maxwell Polish, Smoked Polish, Smoked Brat, Smoked Cheddar, Mild Italian and Beef Polish

The new sausage products will feature a new look for the brand, recognizing it as a Chicago institution

Bobak Sausage Company www bobak com

Crave Brothers Mascarp one

Crave Brothers Mascarpone delivers the premium quality and versatility today’s shoppers are seeking, especially as spring entertaining and berry season drive dairy sales in May Crafted in Wisco fresh, highcream and tr tional Italian tec niques, this m a s c a r p o n e offers a rich, velvety texture and clean and s w e e t n e s s that applies to both sweet and savory applications

For retailers it’s a high-impa specialty item strong cros chandising pote sition it alongside fresh berries, angel food cake, ladyfingers, espresso, or baking ingredients to inspire classic tiramisu and effortless no-bake desserts It also shines in savory recipes – blended into pasta sauces, spread on crostini, or folded into mashed potatoes –making it relevant well beyond dessert oc-

casions

As consumers lean into spring brunches, Mother’s Day celebrations and graduation gatherings, Crave Brothers Mascarpone offers way to trade eryday dishes memorable x p e r i

s Its award-

story reso n a t e s w i t h s h o p p e r s who value quality and a u t h e n t i city, while its versatility enourages ret purchases g Crave sweet cream

Mascarpone to your specialty case is an easy way to boost ring, inspire incremental sales and differentiate your assortment this season To lear n more, visit cravecheese com

Crave Brothers www cravecheese com

SMORGASBORD

Proxy Foods AI, Aperio Global Secure Food Innovation

Proxy Foods AI, an AI platform redefining product development across the global food and beverage industry, has formed a partnership with Aperio Global, an expert in Zero Trust and quantum-resilient security for regulated and critical infrastructure sectors

Together, the companies are launching a next-generation intelligence platform that uses AI to accelerate product formulation, optimize ingredients and predict performance – engineered for the speed, scale and compliance needs of global food manufacturers, consumer packaged goods, foodservice and ingredient companies

Global food systems are under growing pressure from supply chain instability, clean-label expectations, rapid regulatory shifts, cost volatility and a need for continuous innovation

To compete, companies need faster paths to market and real-time adaptability without compromising data security Proxy Foods AI addresses these challenges, now strengthened by an enterprise-grade security foundation built for regulated environments

“Enterprise R&D and manufacturing teams must be both fast and secure; speed

without control is no longer viable,” said Panos Kostopoulos, CEO of Proxy Foods

AI “Our partnership with Aperio Global allows innovation teams to accelerate safely, with world-class data protection and governance ”

The combined solution is being engineered to integrate industry-leading governance and protection measures, including:

•• Strict tenant isolation for brand-tobrand confidentiality

•• Encrypted analytical workloads powered by homomorphic encryption

•• Private RAG/LLM deployments within Azure Confidential Computing

•• Continuous compliance monitoring using Microsoft Purview and Defender for Cloud

The architecture is built for the demands of organizations that require trust, traceability and transparency across R&D, sourcing, manufacturing, and regulator y workflows, whether operating in North America, Europe, Asia or emerging markets

Proxy Foods AI empowers leading R&D, formulation, and manufacturing

Robertet Selects GTT to Power Fragrance, Flavor Innovation TRADESHOWCALENDAR

July 7-10 American Cheese Society’s Annual Conference Louisville, Kentucky

cheesesociety org/conference

Aug. 18-20

teams to move from concept to commercialization with unprecedented speed and efficiency Its platform enables global food companies to:

•• Accelerate development cycles – Reduce prototype timelines from months to days by predicting sensory, processing, and performance outcomes Recent projects achieved up to 80 percent fewer iterations in new product development

•• Unify fragmented data environments

– Unlock institutional knowledge with consolidated ingredient, regulator y, processing and sensory data Every developer can now leverage decades of company R&D knowledge

•• Optimize performance at scale – Continuously adapt to cost, labeling, supply or compliance changes while preser ving quality

•• Deliver measurable gains – Platform supports ability to cut formulation costs (20 percent reduction in a recent project) and beat consumer acceptance benchmarks in new food prototypes

Aperio Global is partnering with Proxy Foods AI platform to implement enterprise security architecture designed for organizations handling sensitive, IP-rich, and compliance-critical data Aperio provides:

•• Zero Trust security utilizing Microsoft Azure-native controls, conditional access,

managed identities and private networking

•• CipherIQ’s post-quantum cryptography capability, securing data against nextgeneration quantum threats

•• Homomorphic encr yption, enabling computation on encr ypted data without exposing proprietary formulations or regulatory-sensitive information

Aperio’s role is focused exclusively on privacy-preserving computation, data isolation, and quantum-resilient encryption, meaning sensitive data stays protected, access is tightly controlled, and companies can safely analyze information without exposing it This ensures global enterprises can confidently rely on Proxy Foods AI as a trusted innovation engine

“Proxy Foods AI is setting a new standard for intelligence in food innovation,” said Earl Stafford Jr , CEO of Aperio Global “We’re proud to support that mission with a Zero-Trust, quantum-resilient security layer engineered for regulated global supply chains and critical food infrastructure ”

This partnership is designed to support enterprise and government stakeholders –including agencies such as HHS, FDA and USDA – seeking secure, intelligent and scalable food infrastructure solutions capable of addressing future market volatility and global risks GN

Robertet will use secure networking enabled by the GTT Envision platform to streamline operations, accelerate cloud and AI adoption and drive growth

Robertet will deploy GTT Managed SDWAN with SSE in a high-availability configuration across 50 sites, leveraging its choice of DIA, broadband, ethernet and MPLS for diverse and resilient connectivity GTT’s services will provide connectivity for all manufacturing process components, enabling on-premises IT/OT segmentation, secure access to cloudbased applications in Azure and Oracle clouds, and traffic optimization across the GTT Tier 1 IP backbone

GTT will also deliver professional services, including project management, service management, technical design and technical management

“Managed SD-WAN and SSE from GTT will be the foundation of our group’s transformation from an international artisan business to a global company driving the future of fragrance, flavor and natural ingredient innovation,” said Guillaume Castel, CIO, Robertet Group “Choosing GTT was an easy decision because of its commitment to building strong partnerships, technical expertise and attention to our needs

“This helps us focus on cloud and AI transformation to boost our capabilities and growth ” Robertet will leverage the highly available network from GTT to further its Industry 4 0 digital transformation initiatives, including:

•• Operational resilience: Assuring uptime for critical robotic production processes where ingredients are mixed at precise times to create desired compounds and sensory qualities

•• Data integration: Enabling real-time data exchange between its production, ERP and business intelligence systems to meet regulator y requirements and optimize operations across product lifecycle management, sales, logistics and ordering

•• AI-driven innovation: Growing AI adoption through its projects such as NaturIA, which assists perfumers and flavorists by surfacing compositional and sensory data to boost creativity and ensure traceability

“We are excited to partner with Robertet to accelerate its technology adoption and innovation with enhanced application performance, reliable networking and improved cyber threat protection,” said Tom Homer, division president Europe, GTT “Our Envision platform and professional ser vices secure and simplify the management of complex, global enterprise infrastructures This aligns perfectly with the needs of leading manufacturers like Robertet, who leverage digital transformation to drive scale, consistency and global delivery capability for the benefit of their business ” GN