Gourmet News • May 2025

GOURMET NEWS

• Miami Beach’s Lincoln Road Continues to Build as a Culinar y Destination

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• M2 Ingredients, Regenerative Organic Alliance to Launch Mushroom Project

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• Keygea’s New Compostable Coffee Pod to Perk Up North American Market

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• UC Berkeley Showcases the ‘Future of Food’

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• Gracious Gourmet Returns to Beginnings

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• Sura Suhi’s ‘Sustainable Restaurant’ Opens

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• Lakeview Farms, noosa

Merge as Novus Foods

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• Featured Products

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• Advertiser Index

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Synthetic Food Dye Bans Are Lacking Scientific Evidence, According to Critics

BY A.J. FLICK

The push by states to ban synthetic dyes in foods is building momentum after West Virginia became the first to ban a handful in school menus and eventually, the entire state

On March 24, West Virginia Gov Patrick Morrisey signed a bill banning Red Dye No 3, which the U S Food and Drug Administration banned in foods in January; Yellow Dye No 5; Yellow Dye No 6; Blue Dye No 1; Blue Dye No 2; and Green Dye No 3

“West Virginia ranks at the bottom of many public health

metrics, which is why there’s no better place to lead the Make America Healthy Again mission,” Morrisey said “By eliminating harmful chemicals from our food, we ’ re taking steps toward improving the health of our residents and protecting our children from significant long-term health and learning challenges ”

The ban goes into effect for schools Aug 1 and for the state Jan 1, 2028

With other states poised to pass their own food dye bans, the food and beverage industr y is watching with great interest because the implications could upend food manufacturing

The problem is, critics say, the movement to ban synthetic dyes is long on anecdotal evidence and short on scientific evidence

Even the scientist whose industry-funded 1987 study led to the Biden Administration banning Red Dye No 3, which is effective starting 2027, says science doesn’t support any harm to humans caused by the dye

“If I thought there was a problem, I would have stated it in the paper, ” Joseph Bor zelleca, 94, a professor emeritus of pharmacology and toxicology at Virginia Commonwealth University, told

Continued on PAGE 17

Scallops Industr y Eyes Uncertain Future in 2025

BY A J FLICK

The scallops industry already was looking at an uncertain year, given the disproportionate number of imports exceeding U S landings in 2024, exports at historically low levels and five years of declining U S landings

But President Donald J Trump’s whirlwind of tariff impositions leaves the industry wondering what, if any, impact there will be Traditionally, scallop imports have enjoyed low to zero tariffs under the Harmonized Tariff Schedule of the United

States

As of this writing, Trump’s widespread tariff of 10 percent on most countries was suspended until June, although an announced tariff of 125 percent on China stood Most of Japan’s scallop landings are usually shipped frozen to China, which processes them and ships them to the United States

According to Bristol’s 2025 forecast, Japan is the top importer of scallops to the United States, exceeding U S landings Excluding China, imports

from all other nations (primarily Japan, Canada and Peru) came in at 46 million pounds, more than double the total landed in the United States, according to Bristol

“For the first time on record, there are more Japanese scallops in the United States than U S scallops (after deducting exports),” according to the report “Japan took the No 1 spot, followed by U S , China, then Canada ”

BY KELLY DEVOS Special to Gourmet News

Arizona is the nation’s winter lettuce capital, producing approximately 90 percent of the country’s supply from November to April, according to the Arizona Farm Bureau

But before those crispy, crunchy, leafy greens can be tossed into salads and used to top sub sandwiches, they must be transported from coast to coast, arriving fresh from Portland, Ore , to Portland, Maine

Deniz Berfin Karakoc is an assistant professor of industrial engineering in the School of Computing and Augmented Intelligence, part of the Ira A Fulton Schools of Engineering at Arizona State University She researches agri-food flow networks, or how agricultural products are made, stored and moved, to best connect those who produce food with those who need it Karakoc has co-authored a groundbreaking paper on food transportation systems that was published in the peer-reviewed journal Nature Food

For the work, “Trade-offs between resilience, sustainability

Continued on PAGE 18

Olive Oil Industr y Sees Opportunities in American Market

for the industry

The Olive Oil World Congress continues to see promising opportunities in the United States

As part of its planned efforts for “On the Road to OOWC 2026,” the Olive Oil World Congress organized the conference “Drops of Health: Olive Oil in the United States” in Washington, D C The event was organized in conjunction with the North American Olive Oil Association and in collab-

oration with the Mediterranean Diet Foundation, FoodTank and the CIHEAM of Zaragoza to educate policymakers and health leaders about the benefits of olive oil

Organizers chose to hold the event in the United States because it is second only to Italy in olive oil consumption, showing the importance that American society is starting to attribute to this product for its health benefits

Still, about half of U S households do not use olive oil, indicating an opportunity to

introduce the product to more Americans

Joseph R Profaci, executive director of NAOOA, provided a market analysis of olive oil use in the United States, highlighting that 368,000 tons were consumed in 2024, representing an increase of a 32 percent increase since 2013 About half of all U S consumption occurs on the East Coast And surprising to many, the production of olive oil in the United States can meet only

FROM THE EDITOR

The Private Label Manufacturers Association held its annual meeting and conference in Scottsdale, Ariz , in April Since it was just up the road from us in Tucson, I couldn’t pass up the opportunity to attend Thanks to PLMA for not only allowing me to go, but also for asking me to participate in a panel discussion on Authenticity and Ethnicity in the Private Label Marketplace I learned so much, but you’ll have to wait until the July issue to read all about it; those articles aren’t ready yet!

The ethnic aisle panel was moderated by Kevin Coupe from Morning News Beat, who describes himself as Content Guy Here’s the synopsis of the discussion:

As multicultural households continue to grow and consumer awareness of diverse cultures and global flavors rises, retailers are increasingly introducing authentic products to meet the evolving demands of ethnic shoppers This panel discussion will explore the opportunities for both food and nonfood retailers and suppliers to tap into the ethnic market by adapting their private label offerings and marketing strategies Panelists will share insights on how tailoring private label portfolios to reflect cultural authenticity can attract ethnic consumers as well as create a “halo effect” that resonates with mainstream shoppers and drive growth and innovation in today’s private label marketplace

Dr Lupillo Ramirez, senior director of innovation and product development at Northgate Gonzalez Markets also was on the panel He discussed the company ’ s Mercado supermarket in Costa Mesa, Calif , which is modeled after the traditional Mexican markets that feature a variety of merchants The Costa Mesa store operates in the same way, as its specialized areas – puestos – are

self-contained so shoppers pay at each station as if it were a separate vendor

Not only can shoppers get authentic ingredients to cook Mexican cuisine at home, but also enjoy food and drinks Street tacos and an agua fresca (fruity, sweet water), anyone? Sounds like a great concept I couldn’t help suggesting that if they build one in Arizona, to put it in Tucson

One of the questions Kevin posed to us was that given the state of affairs regarding tariffs, how can private label manufacturers appease a growing segment of consumers craving authentic ethnic foods? I said it’s a great opportunity for private labels to jump in because while there will always be consumers particular about the origins of ingredients, what most people really want is authentic taste If they can get that taste from ingredients sourced in the United States, which presumably would have the lower price point they expect from private label food, they’ll buy it It occurred to me while I was attending the PLMA conference that one of the reasons I enjoy going to trade shows and conferences is that they are the ultimate behind-the-scenes looks in the industry And who doesn’t like to be on the inside? One of the questions posed during the ethnic foods panel was about what we saw on the horizon I’ve been seeing more interest in African foods and specifically mentioned soursop, which is an unfortunate name because it’s not sour at all It reminds me of a pear

“How about guanabana?” Dr Ramirez said, adding that Northgate sells soursop under its Spanish name Good to know! Until next time, take care and stay safe GN

AJ Flick, Senior Editor aj f@oser com

Miami Beach’s Lincoln Road Continues

To Build as a Culinar y Destination

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ORO PHOTO CREDIT - SALAR ABDUAZIZ

ANDRÉS CARNE DE RES

M2 Ingredients, Regenerative Organic Alliance to Launch Mushroom Project

M2 Ingredients, a leader in functional mushroom innovation and the largest grower in the Western Hemisphere, announced a partnership with the Regenerative Organic Alliance to launch the first large-scale offering of Regenerative Organic Certified mushrooms This launch features five highly sought-after species: Lion’s Mane, Reishi, Cordyceps, Turkey Tail and Chaga

M2 Ingredients also unveiled Myco-Suspend, a proprietar y beverage solution poised to redefine how consumers experience whole mushroom powders

M2 Ingredients is spearheading the regenerative organic agriculture movement, delivering ROC mushrooms that surpass conventional standards for soil health, animal welfare and fair labor practices Building upon the foundation of USDA Certified Organic, Regenerative Organic Certified introduces rigorous criteria that seamlessly integrate the three core pillars of regenerative organic agriculture: stringent requirements for soil health, animal welfare and social fairness

“I am incredibly proud of the collaborative work we ’ ve accomplished with the

ROA team to establish these new, stringent growing standards for ROC-certified functional mushrooms,” said Dr Sandra Carter, founder of M2 Ingredients “This partnership empowers consumers to access premium, sustainably cultivated mushroom products that bolster both their well-being and the planet’s health ”

Christopher Gergen, CEO of the Regenerative Organic Alliance, praised M2 Ingredients’ commitment to regenerative and organic practices and transformative innovation within the rapidly expanding functional mushroom sector

“This collaboration marks a significant leap towards making regenerative organic growing practices the industr y norm in the supplement space ”

ity

The regenerative certified product market is experiencing a robust annual compound annual growth rate of 15 37 percent, projecting a potential industr y valuation of $31 88 billion by 2030

Major mass and natural retailers are ac-

This launch arrives as consumer demand for sustainable and transparent products reaches unprecedented levels Google searches for “regenerative organic” have skyrocketed by 400 percent in the past two years, reflecting a dramatic surge in consumer awareness and curios-

tively stocking and prioritizing ROC products, validating the strong consumer demand and perceived value

Complementing the ROC mushroom launch, M2 Ingredients introduced MycoSuspend, a beverage solution that ensures

full-spectrum, whole mushroom powders remain suspended in both hot and cold ready-to-mix beverages for extended periods, surpassing the performance of extracts

“Myco-Suspend represents a step forward in mushroom beverage technology,” said Dr Julie Daoust, chief science officer at M2 Ingredients “Our proprietar y formulation ensures that consumers fully reap the benefits of our whole mushroom powders without product settling in solution

“With Myco-Suspend, our powders remain suspended significantly longer than competing mushroom extracts, ensuring complete consumption of all beneficial compounds ”

This innovation solves a persistent challenge in the functional mushroom beverage market, delivering a consistently smooth and enjoyable drinking experience

This product is available in 10 organic species: Lion’s Mane, Reishi, Cordyceps, Turkey Tail, Chaga, Shiitake, Maitake, King trumpet, Sun mushroom and Antrodia GN

Sauce Unveils AI-Powered Restaurant

Customer Retention Module at NRA

First-party restaurant deliver y platform

Sauce launched its AI-powered restaurant customer retention module at the New York Restaurant Show This new marketing automation automatically targets diners who have previously ordered from a restaurant through personalized emails, special promotions and customized order suggestions – driving repeat business and maximizing customer lifetime value for restaurants, without any need for oversight or management

The module was released internally to a select group of restaurants who experienced an initial uptick in orders of over 20 percent The company expects that over time restaurants will experience an increase in orders between 30 and 50 percent, adding a significant value proposition to the Sauce platform

The module harnesses artificial intelligence models to deliver hyper-personalized messages, optimize timing and craft content that drives engagement By analyzing ordering habits, frequency and preferences, the system proactively nudges past customers to place new orders, offers tailored incentives and ensures ever y diner feels personally valued

This fully managed ser vice extension, operated by Sauce’s team of marketing experts, requires no effort from the restaurant and aligns with Sauce’s mission to allow independent restaurants to “take back control” of their customer relationships through first-party delivery

“Customers have come to expect a deliver y option from their favorite restaurants; however, many of the leading options out there create a division between

the restaurant and the diner Sauce is changing that,” said Li-ran Navon, CEO and founder “Through our first-party delivery model, restaurants are able to offer a direct delivery experience without having to manage the process

“Once an order is placed, Sauce handles the rest on behalf of the restaurant, creating a positive and personal experience between the restaurant and the diner We are allowing restaurants to own their customer relationships - and invite them back via our new customer retention module,” Naavon said

“The system is automatic, meaning restaurants don’t have to manage the promotions Once a diner enters the Sauce platform, they are automatically entered into a workflow designed to keep them coming back ”

Sauce is redefining restaurant space via its first-party delivery, white-label platform that enables restaurants the ability to offer their diners a direct deliver y experience, while managing the entire process on behalf of the operator From dispatching drivers to handling delays, customer complaints and refunds, Sauce ensures a smooth and positive deliver y experience that reflects the standards of the restaurant’s brand, while allowing restaurants to focus on what they do best – serving great food

The introduction of the customer retention module further enhances Sauce’s value proposition by giving restaurants an intelligent, automated service to drive repeat business – an absolute must in the competitive landscape of independent restaurants GN

Recyclable Paper Can Replace Plastic

Billerud has developed a recyclable, heatsealable paper designed to replace plastic in packaging applications with high demands for sealing performance and recyclability

Billerud embeds sustainability in its products and, when developing high-performing packaging materials, recognizes a joint interest with converters and brand

owners to replace plastics with fossil-free materials While ConFlex HeatSeal has already been successfully introduced in the bedding segment by a major Swedish furniture brand, its potential extends far beyond into further applications in industrial and hygiene packaging

“It’s great to see how we live our purpose to make high performance packaging materials for a low carbon society through innovation ” With a lower carbon footprint, ConFlex offers a high-performance alternative for companies looking to replace plastic packaging while using their current machinery and maintaining efficiency

Sprouts Adds NIL Deals Across Women’s Sports

Sprouts Farmers Market announced a deeper commitment to its program, PowHERed by Sprouts, with the addition of eight individual Name, Image and Likeness deals with female college athletes

As the college sports and NIL landscape continues to evolve, Sprouts remains a leader as the first natural grocery retailer to make a commitment to sponsor women ’ s collegiate athletics – whether it’s through empowering and fueling female athletes in the communities it ser ves or partnering with athletes and organizations changing the game in women ’ s sports

“

women both on and off the field, fueling performance through nutrition and partnering with athletes who are changing the

k Konat, president and chief operating officer of Sprouts “We’re excited to welcome

build a healthier and stronger future for all female athletes ”

Eight Sprouts female NIL athletes will share their personal Sprouts experience, in-store visits and their favorite nutritious snacks and meals via social media content:

• Hailey Hernandez, Diving (Austin, Texas) Hernandez is a three-time NCAA

National runner-up, a five-time All-American and a five-time Big 12 Champion She is also a three-time Big 12 Diver of the Year and a two-time U S Senior National Champion

• Amari Whiting, Basketball (Stillwater, Okla ) Whiting led her team in assists and steals per game as a freshman – and in steals as a sophomore She started all games as both a freshman and a sophomore

• Haleigh Br yant, Gymnastics (Baton Rouge, La ) Br yant is the 2024 Honda Sport Award Winner, the 2024 NCAA AllAround Champion and a Scholastic AllAmerican She was also a 2024 All-American, the 2024 SEC gymnast of the year, 2024 SEC Champion and named to the All-SEC team four times

• Zoe Summar, Swimming (Tempe, Ariz ) Summar was the 2024 Big 12 Champion (Team), Big 12 Championship 200 IM runner-up and competed in three events at the 2023 NCAA Championships

• Megan Grant, Softball (Los Angeles) Grant is a NFCA second-team All-American and a two-time All-Conference firstteam She has 99 RBIs, 65 runs scored and started in all 113 games played

• Mjracle Sheppard, Basketball (Baton Rouge, La ) Sheppard averages 4 1 points per game and 1 1 steals per game She and

her team finished third place in the 2024/25 SEC regular season

• Delaney DeMartino, Soccer (College Park, Md ) DeMartino appeared in all 19 matches last season, scoring three goals (tied for most on the team), including a go-ahead goal

• Evie Minella, Field Hockey (Philadelphia) Minella appeared in 13 games as a freshman and was a first team All-American in high school

Since 2022, Sprouts has helped fuel the health and performance of more than 160 female athletes via NIL partnerships Sprouts also plays a role in elevating women ’ s sports through its sponsorships of Arizona State University, University of Southern California, University of Texas, Big 12 Conference, Southeastern Conference and the professional women ’ s soccer team, Angel City Football Club GN

ProAmpac’s ProActive Intelligence Launches Sustainable Moisture Adsorbing Solutions

ProAmpac is advancing its ProActive Intelligence platform by launching innovative solutions in its Moisture Protect series Building on the success of the Moisture Protect platform, ProAmpac now offers a range of moisture-adsorbing films, providing tailored solutions for diverse applications

Foil-based flexible packaging has long been the gold standard for moisture protection, offering exceptional barrier properties that preserve product integrity However, ProAmpac recognizes the growing demand for more

sustainable alternatives

To address this need, the Moisture Protect series now includes foil-based (MP-

1000 series) and foil-free options (MP2000 and MP-3000 series), enabling customers to select the best solution based on their specific moisture protection and sustainability needs

“ProAmpac’s Moisture Protect series represents a significant step forward in flexible packaging technology,” said Samuel Kessler, senior innovation engineer –active/intelligent packaging at ProAmpac “By expanding our offerings, we provide our customers with options that balance highperformance moisture protection with their sustainability objectives ” MP-2000 series is a foil-free option with

the same moisture adsorption capacity and performance as the MP-1000 series The MP-3000 series, a mono-polyolefin-based structure, is designed for Recycle Ready and shows significant improvement in product stability compared with a regular foil-based structure

Each solution in the Moisture Protect series integrates Aptar CSP Technologies’ 3-Phase Activ-Polymer technology into the film structure, delivering fully integrated moisture protection and eliminating the need for traditional desiccant packets This innovation streamlines the packaging process by reducing inventory, improving production efficiency, and extending product shelf life – all while meeting consumer and regulatory expectations for sustainable packaging GN

Keygea’s New Compostable Coffee Pod

To Perk Up North American Market

A new era for sustainable coffee begins with Keygea, the innovative compostable singleserve pod born from the synergy between FLO Group, a leading European player in the vending and food packaging sector, and NatureWorks, the world’s largest producer of PLA-based biopolymers

Designed to meet the growing demand for renewable solutions in the North American market, Keygea combines sustainability and outstanding performance, ensuring flawless coffee extraction without compromise on quality M

Keygea is a sustainable

FLO’s innovation team has developed a pod that optimizes water flow during extraction, delivering a premium sensory experience Engineered with high-barrier properties, Keygea effectively protects against oxidation, preser ving the coffee’s aroma and freshness for longer, ensuring a perfect cup every time

Thanks to revolutionary thermoforming

technology, Keygea stands out as one of the lightest pods on the market, only 2 6g, without compromising on strength and full compatibility with high-speed filling and sealing lines A perfect balance between practicality and sustainability, meeting the needs of the most innovative coffee roasters

“This pod marks a breakthrough for the coffee market, a new chapter in our journey of innovation,” says Erika Simonazzi, marketing director of FLO Group “Thanks to our key partnership with NatureWorks, with Keygea we are entering the North American market with a revolutionary solution that combines sustainability and high performance

“We’re proud and grateful for the

UC Berkeley Showcases the ‘Future of Food’

The Lawrence Hall of Science, the University of California, Berkeley’s public science center, has opened an exhibit, “Future of Food ” Debuting as the inaugural exhibition in a new Global Issues Exhibitions series, “Future of Food” dives into the complex world of food production, sustainability and innovation, while inspiring respect for nature and the cultural traditions around what people eat

“Food brings us together, connects us through shared stories, and nourishes both our bodies and our communities – but access to food is not equal for everyone, ” said Claudia Bustos, executive director of public engagement at The Lawrence Hall of Science, who spearheaded the creation of the exhibit “Future of Food invites everyone – families, students, educators and STEM enthusiasts alike – to explore how our food choices not only fuel our bodies but can help heal the planet and build more equitable, sustainable communities ”

The innovations highlighted in Future of Food exemplify the use of science and technology to change and improve the way peo-

ple produce and consume food The exhibit will introduce visitors to relevant advanced technologies, such as gene editing and robotics, in an approachable and fun way

Spanning over 4,000 square feet, the “Future of Food” was developed in collaboration with over 150 community partners, scientists, engineers, educators and food entrepreneurs to design an impactful learning experience Notably, this exhibit is also The Lawrence’s sixth to include a bilingual experience in both Spanish and English It also reflects The Lawrence’s ongoing partnership with the local Ohlone community and includes elements in Chochenyo, the language of the East Bay Ohlone people

“The Lawrence Hall of Science has been at the forefront of science education for over 55 years, ” said Rena Dorph, director of The Lawrence Hall of Science “As part of UC Berkeley, we prepare young people to face the challenges of our changing world and inspire them to shape a better future in their communities and beyond “‘Future of Food’ represents an innova-

tive approach to integrating global issues, social justice, and scientific impact into our exhibits and programs ”

In addition to learning about technological and agricultural innovations, the exhibit includes stories of “Food Heroes,” real people in the Bay Area who are working toward a better future of food, today “By sharing these stories, we hope to broaden and deepen our understanding of science and who does science,” said Michelle Rodriguez, public experience design lead at The Lawrence “We also hope to inspire young people by exposing them to inspirational people who make a difference and to see the vast range of STEM careers associated with food ”

The exhibit features:

• The Future Is Innovative: Explore a life-size model cow ’ s microbiome, edible mealworms and futuristic foods that could be made possible by Bay Area food startups

• The Future Is Aquatic: Play the interactive “Hungry, Hungry Oyster” game, inspired by “Hungr y, Hungr y Hippos,”

beneath a towering kelp forest that showcases how seaweed is being transformed into innovative meat alternatives Come see native Olympia oysters and eelgrass in a 100-gallon tank

• The Future Is Robotic: Discover how robots could transform future farming

• The Future Is Undergrounds: Dig through an immersive tunnel experience to get to the bottom of soil and its connection to nutrition and climate change

• The Future Is Nourishing: Engage with a nutrition simulation and learn about healthy foods in a kids play kitchen

• The Future Is Bioengineered: Try your hand at a gene-editing game inspired by corn toss

• The Future Is Climate-Friendly: Design a climate-friendly lunch, and check out a custom-designed global farming and climate map on Science on a Sphere, an interactive display system that uses spherical projection to visualize data

The exhibit will run through Winter 2027 at the Lawrence Hall of Science, 1 Centennial Drive, Berkeley, Calif GN

UNFI Hosts Comprehensive Selling Show

United Natural Foods, Inc held its first comprehensive product and solution regional selling show, reinforcing the company ’ s customer and supplier-focused strategy The UNFI show featured the company ’ s complete range of natural, conventional, fresh, and organic products and total store solutions, all focused on supporting UNFI’s western region customers

The two-day event brought together more than 5,500 attendees, representing hundreds of UNFI customers, and connected them with UNFI’s extensive network of suppliers offering a comprehensive product assortment, spanning grocer y, fresh, natural, organic and specialty departments The show also featured UNFI’s Professional Services, which is focused on driving growth and efficiency for retailers

“We are excited to showcase our wallto-wall representation of natural, organic,

fresh and conventional products,” said Steve Dietz, UNFI’s chief customer officer “We’re helping our suppliers expand their product reach while helping our retailers access more of the right products for their markets, at competitive prices

“Our suppliers and products span from top-selling national brands to local one-ofa-kind innovators and are ready to connect with our retailers, whether single store operators, small local chains, larger regional chains or national accounts Our professional ser vices team and vendors are onsite as well, to help retailers save money ”

UNFI’s first comprehensive product and solution show included:

• More than 5,500 attendees, including domestic and international retailers and suppliers

• Over 700 suppliers, covering more than 100,000 square feet, showcasing more than 1,000 brands

• Hundreds of new products, with more than 40 selected and featured in UNFI’s New Product Showcase Area and several dozen highlighted as UpNext emerging brands

• More than 60 Certified Diverse Suppliers

• UNFI Professional Ser vices experts, providing solutions to help retailers drive traffic, save money and time, and enhance their shoppers’ experience

• UNFI’s Pitch Slam competition, in which contestants pitched their innovative new products to a live audience The San Diego winners were Tea Drops, which makes a fair-trade, eco-friendly alternative to tea bags, and Fishwife, which produces premium, ethically sourced, tinned seafood

“It was great to see the full range of products and services that UNFI offers all in one show,” said Ryan White, program

category manager at New Seasons Market “We appreciate the way they partner with us and help us identify new trends and bring us new products, assist in supplier negotiations, and source great deals They are key to our continued growth and success ”

The San Diego show was also the first time the company recognized its customers and suppliers with Circle of Excellence and Customer- and Supplier-of-the-Year awards These awards honor innovation, market positioning, size, and geography of our customers and suppliers across the country Following the Orlando show later this month, the company plans to publish the complete list of customer winners from both shows UNFI’s Holiday and Winter shows are scheduled for June 5-6 in Uncasville, Conn , (East), and Aug 6-7 in Minneapolis (Central and West) GN

Caribou Coffee Selects Toast for Growing Footprint

Toast, a digital technology platform built for restaurants, today announced an agreement with Caribou Coffee to implement Toast Enterprise Solutions across 500 initial coffeehouse locations in the United States In addition to Toast point-of-sale terminals, Caribou Coffee will use Toast Payments, Kitchen Display Systems and Multi-Location Management

Caribou Coffee has made significant progress in its retail expansion plan through company-owned development as well as its previously announced franchise program To help support the brand’s growing coffeehouse footprint, Caribou

Coffee sought a modern technology partner with a robust, scalable POS solution that would be easy to use for all stakeholders including company and franchisee operators and team members

Focused on maximizing speed of service while maintaining an enhanced guest and team experience, Caribou Coffee also wanted to ensure availability of key features to support guests like the ability to modify active orders and offer flexible payment options

“Caribou Coffee was founded over 30 years ago with a vision to bring personal ser vice into the coffeehouse space, ” said

Scott Kennedy, chief financial officer at Caribou Coffee “That commitment to our guest and team member experience guides us today as we announce this exciting partnership

“Toast proved to be the ideal strategic technology partner for our brand as we introduce tools that will ensure we can bring our coffeehouse experience to more guests than ever before Toast took the time to understand our business and clearly demonstrate that they can support our team members and guests with their easy to use, easy to manage platform ”

“Like Caribou Coffee, Toast is similarly

committed to supporting the ‘day making’ experiences our customers want to deliver, offering innovation and operational efficiencies to help differentiate brands in the market, and providing the foundations for scale that fast-growing, tech-forward brands need,” said Kelly Esten, senior vice president and general manager, enterprise at Toast “We are thrilled to be working with Caribou Coffee as they bring such a beloved brand to new markets across the U S ” Toast ser ves hundreds of multi-unit brands, including Craveworthy Brands, Nothing Bundt Cakes, Papa Gino’s & D’Angelo, The Human Bean, Bar Louie,

Chef Masaharu Morimoto Curates Sauce Collection

Williams Sonoma launched a food collaboration with Michelin-starred restaurateur, author, TV personality and Iron Chef, Masaharu Morimoto Known for his distinctive fusion-style creations, bridging Japanese flavors with the American palate, Morimoto partnered with Williams Sonoma

President Felix Carbullido “We are honored to bring Chef Morimoto’s world-class culinary expertise to our customers, empowering them to explore new flavors and elevate their home dining experience ”

to create a collection of sauces and ramen bases that are meticulously crafted using the finest ingredients that elevate everyday meals with bold-Asian-fusion flavors

“Whether you ’ re a seasoned chef or just starting your culinary journey, The Morimoto Collection for Williams Sonoma will bring bold flavors and authentic techniques to your kitchen,” said Williams Sonoma

“I am thrilled to be partnering with Williams Sonoma, blending the authentic taste of Japanese cuisine with the simplicity of everyday cooking,” said Morimoto “Together, we ’ ve created the Morimoto Collection, which reflects my passion for blending accessible cuisine with the unique flavors of Japanese cooking

“My hope is that these sauces and ramen bases will inspire both new and experienced cooks to discover the joy of cooking with bold, authentic flavors ”

The Morimoto Collection for Williams Sonoma is crafted to bring the authentic flavors of Japan into the home kitchen and uses the same ingredients featured at Morimoto’s celebrated restaurants located around the world The collection includes:

• Poke Sauce – A bold blend of

Chedraui Adopts SelfCheckout by Toshiba

Chedraui, one of Mexico’s premier grocery retailers, is teaming with Toshiba Global Commerce Solutions to expand the adoption of the Self Checkout System 7 in its stores to align with the evolving needs of the retail industry and enhance the overall checkout experience and options for its consumers

“We are honored to continue our work with Chedraui delivering the innovative Self Checkout System 7 to help reimagine their front-end checkout offering for a more personalized and customer-focused, self-ser vice experience,” says Eugene Shvartsman, senior vice president head of sales at Toshiba Global Commerce Solutions “Chedraui has been a valued client for more than 20 years, and we ’ re excited to support them in their growing success with world-class retail technology solutions for their business and customers ”

Self-checkout has become a standard in the grocer y industr y The broader Latin American Region and shoppers expect more checkout options and an enhanced customer experience from retailers Understanding these industry trends was important for Chedraui to adopt self-checkout systems to satisfy customers quickly and connect with their current point-of-sale system infrastructure

“Our customers are our priority, and we know that we had to integrate a self-check-

sweet tamari, mirin, sesame, and spicy-sweet notes perfect for drizzling on raw or grilled fish, stir-fries and rice dishes, $14 95

• Ponzu Sauce – Balanced blend of tart yuzu, tangy vinegar and umami-rich soy, ideal for dipping, dressings and marinades, $14 95

• Spicy Garlic Soy Sauce – Rich, umami-packed sauce with garlic and a kick of cayenne heat, great as a dip for vegetables or finishing touch for roasted meats, $14 95

• Tamarind Sweet Chili Grilling Sauce

out solution to meet the needs of our shoppers to stay competitive with other grocery retailers,” says Pilar Rojas, CIO at Chedraui “We evaluated multiple selfcheckout options from other companies

Toshiba is a trusted strategic partner, and we decided on the Self Checkout System 7 because the pilot proved that it is more intuitive and easier for consumers to use

“We look forward to implementing selfcheckout in more of our stores across Mexico and providing consumers an innovative shopping experience while enhancing our current in-store technology systems ”

The installation roll-out, nearly completed in late 2023, was supported by Rhiscom and LODES Consultores, Toshiba’s premier business partners Rhiscom is the solutions integrator implementing Toshiba’s intuitive user interface LODES Consultores, a long-time Chedraui partner, has focused on fulfilling the hardware and software requirements

Retailers like Chedraui are increasingly adopting self-checkout technology, according to Toshibal A study by Incisiv reported that 94 percent of grocers currently or plan to offer self-checkout options To meet evolving consumer desires for self-service options, retailers are applying solutions to make shopping more accessible, more informative and engaging GN

– Featuring chili peppers, soy, and a spicysweet tamarind base, this grilling sauce elevates meats, poultr y, vegetables and noodles, $16 95

• Teriyaki Grilling Sauce – The classic flavors of soy and sweet teriyaki shine in this versatile glaze, marinade or dip, $16 95

• Yakiniku Grilling Sauce – An aromatic balance of sesame, ginger, garlic and soy, perfect for grilling meat, fish and vegetables, inspired by the Japanese yakiniku tradition, $16 95

• Miso Ramen Broth Concentrate – A rich, umami-packed base for ramen, soups or stews, with complex notes of sake, red miso and blend of vegetables, $29 95

• Tan Tan Ramen Broth Concentrate –A spicy and aromatic broth starter blending coconut, Thai chiles, tamarind, fish sauce and red curry, inspired by Laksa style noodles, $29 95

• Sesame Ramen Dressing – A creamy sesame dressing with ginger, garlic and umami soy sauce, perfect for hot or cold noodles, tofu and meats, $29 95 GN

Jinx Debuts Premium Dog Food Offerings

Jinx has launched a suite of premium dog food offerings This expanded lineup includes Small Breed Kibble, Grass-Fed Lamb Kibble, Bone Broth Stews (wet dog food), Single-Serve Homemades Meal Toppers and Kibble Sauce – all designed to enhance a dog’s mealtime with whole nutrition and flavor

Jinx Small Breed Kibble is available in the brand’s best-selling Grain-Free Salmon recipe and features smaller kibble pieces tailored for small mouths The new grainfree, pasture-raised Grass-Fed Lamb recipe is Jinx’s first poultry-free offering, ideal for dogs with allergies or sensitivities

Additionally, Jinx is introducing its new line of Bone Broth Stews, a wet canned food featuring premium, whole cuts of high-quality protein and vegetables in nutrient-rich, savory bone broth

Expanding beyond traditional formats, Jinx is also launching Single-Serve Home-

mades Meal Toppers in three recipes: Chicken, Beef & Chicken, and Salmon & Chicken These protein-rich toppers are designed to add a nutrient-dense, flavorful boost to a dog’s bowl

Additionally, Jinx is unveiling an all-new, innovative product: Kibble Sauce – a flavor-boosting meal topper made with bone broth Drizzle it over kibble for an extra burst of savor y goodness, available in both Chicken and Beef flavors

Jinx was founded on the belief that happier, healthier dogs start with better nutri-

new products, each expertly formulated to deliver premium nutrition with exceptional ingredients while solving ever y potential pain point for dog parents At our core, we are always designing products centered on the idea that your dog is a part of your family,” said Kyle Banahan, president “We love the idea of pet parents layering their dog’s bowl – starting with Jinx kibble as a base, adding our premium wet food or Homemades Meal Toppers, and finishing with Kibble Sauce

“This collection was designed to work cohesively for the ultimate mealtime experience for your best friend ”

Pet parents can now shop Jinx’s full collection of kibble, wet food, treats, and meal toppers at thinkjinx com and at retailers nationwide GN

The Pets Table Products Now Sold in Walmart

The Pets Table, the healthy pet food brand by HelloFresh, has launched at Walmart

cations and on Walmart com This marks the first in-store retail distribution for the

The Pets Table’s high quality and minimally processed air-dried recipes will be available both in-store across 201 U S lo-

pet food brand

Developed with vets and vet nutritionists, The Pets Table’s air-dried dog food is

made with real ingredients – without any fillers, colors or flavors – and gently cooked at a low heat allowing for better nutrition and flavor Customers can purchase Chicken & Sweet Potato and Salmon & Whitefish with Pumpkin dog food recipes in select stores In addition to those options, Beef & Berries and Lamb & Beef With Brown Rice dog food recipes are available online

“By launching at Walmart, we are taking a significant step to expand our accessibility and presence where our beloved pet parents shop,” said Laurent Guillemain, co-founder and CEO “Through Walmart’s convenient and seamless shopping experience in-stores and online, we look forward to introducing our affordable healthy products to help pet parents find the best

quality products for their pups ”

The Pets Table delivers human grade fresh recipes, delivered frozen, as well as air-dried recipes Customized subscription plans are available through the website, specially tailored to meet the unique caloric needs of each dog The recipes are developed with expertise from a Board Certified Veterinar y Nutritionist and designed to meet the nutritional needs of dogs at all life stages

Syngenta, PepsiCo Reward Regenerative Farming

Syngenta and PepsiCo are working in collaboration with the aim of boosting regenerative and traceable agriculture in the food industry value chain in a transparent and verifiable way

During the first year of joint work, Syngenta provided PepsiCo with 4,000 tons of sunflower oil from fields of farmers in the province of Buenos Aires, La Pampa, San Luis and Santa Fe, who applied regenerative agriculture practices

In a second stage, it is expected to increase the hectares that implement these practices by at least 25 percent Through Syngenta’s Sustainable Sourcing Program, farmers can trace the good practices carried out on their fields such as crop rotation, cover crops, irrigation efficiency, use of biological products and pollinator habitat development, among others with constant support and monitoring from Syngenta, and obtain an additional value per ton, which is granted by the verifica-

tion of these practices The process includes third-party validation, ensuring security throughout the entire commercial chain

The commercialization of sunflower grain is carried out through Syngenta’s Agriculture Value Chain program, which facilitates the exchange and export of oil

The traceability of field practices is executed through Syngenta’s Cropwise digital platform, with which farmers can measure and verify their regenerative practices and implement continuous improvement plans, to ensure compliance of these practices

“At Syngenta, sustainability is embedded in the business Regenerating soil and nature through practices that aim to leave the system better than we found it, is a commitment we assume ever y day,” said Mariale Álvarez, head sustainability & corporate affairs LATAM at Syngenta “This time, together with a strategic partner like

PepsiCo, with whom we share this same vision, we are taking this commitment one step further: farmers who join our Sustainable Sourcing Program receive an economic benefit by demonstrating the adoption of regenerative farming practices in their production process, which has a positive impact not only on the environment but also on their profitability ”

“Companies have a great responsibility to care for and improve the way we produce food At PepsiCo, ever ything we do is driven by sustainability at its core, within the framework of pep+, our global transformation strategy that aims to create and inspire positive change on the planet and in people,” said

tion The company offers a range of

thoughtfully crafted recipes made with clean, wholesome ingredients

“We are so excited to introduce these

Santiago Desmer y, oils categor y leader, PepsiCo Southern Cone and Brazil

“With this project, PepsiCo Southern

Cone becomes the company ’ s first region at LATAM level to have 100 percent regenerative agriculture in the sunflower it uses, ” Desmery said GN

Takeoff, Knapp Focus on E-Grocer y Fulfillment

Takeoff and Knapp announced an evolved and integrated partnership to accelerate hardware and software innovation for egrocer y fulfillment through a new network-strategy oriented product suite and a joint voice in the industry

Rollout of a comprehensive product portfolio is designed to meet evolving industr y needs Further integration of key functions from commercial to technical teams will streamline delivery of seamless end-to-end e-grocery fulfillment solutions

Plans include a coordinated technology roadmap with additional R&D collaboration for continued innovation at the cutting edge of e-grocery fulfillment

Takeoff and Knapp have expanded their partnership to offer a modular product portfolio to provide food retailers with right-sized automation and customized capabilities for their operation With profitdriving fulfillment models for high-, midand low-volume operations, retailers can choose different technologies and solutions to realize their e-grocery strategy and fulfill their promises to the end customer

Retailers will be empowered to con-

struct an intelligent, interconnected fulfillment network without being constrained to a single solution, having to engage with different hardware and software providers, or compromising on operational excellence

“After operating alongside and growing with our retail partners over the past seven years, we are excited to offer our retail grocer y partners new solution modularity with our partner Knapp,” said Takeoff cofounder Jose Aguerrevere

“Automation remains foundational in addressing rising labor costs and offering an optimal customer experience at the lowest cost to ser ve, ” said Knapp Group VP of Food Retail Solutions Rudolf Hansl “Through Takeoff ’ s expertise, we were able to further develop our modular solution for micro fulfillment

“In addition, we will enhance our existing portfolio within this new, intensified partnership to make it easier than ever to deploy rightsized automation for any retailer, anywhere ”

In the next phase of their partnership, Takeoff and Knapp will bring their sales,

solutions engineering and technical product teams closer together Together, this will provide retailers with a unified, streamlined experience and access to the industry’s largest dedicated team enhancing e-grocery fulfillment

Seven years ago, Takeoff created the hyperlocal fulfillment categor y with a custom, grocer y-native platform Micro Fulfillment Centers were born After extensive technology evaluation, Takeoff partnered with Knapp, a globally recognized leader in intelligent automation and specialized software solutions

Together, Takeoff and Knapp offer an unmatched experience, global reach, flexible architecture, industry-leading operator productivity and ultimately, e-grocer y profitability

Takeoff Technologies offers e-grocer y solutions that empower grocers to thrive online using hyperlocal fulfillment

Founded in 2016, Takeoff ’ s solutions range from fully manual fulfillment technology to highly automated Micro Fulfillment Centers powered by a seamless integration with global automation leader

Oasthouse Ventures Building

Largest U.S. Greenhouse

Oasthouse Ventures has begun constructing the largest greenhouse to be built in the United States in Hillsville, Va , after successfully securing the required investment

Over the past 20 years, the United States has become increasingly dependent on imported fresh produce to meet growing consumer demand Oasthouse plans to help restore food security in the country by creating the largest and most technologically advanced greenhouse cluster, situated in a region with optimal growing conditions

Existing supplies of fresh produce to the Eastern Seaboard – especially tomatoes –are largely imported from Mexico and Canada with long transportation times, affecting taste, nutrition and quality Hillsville is four days’ drive closer to major

markets, enabling superior quality fresh produce to be delivered to consumers, according to Oasthouse

Phase 1 of this new industrial scale growing cluster will create 118 jobs, with additional positions as the project expands, and bring an estimated $1 1 billion of prosperity to the region

The 65 acres of Phase 1 is set to start growing in 2026

As a Virginia Value Veterans company, Oasthouse is recruiting veterans to join its team, as well as supplying the many servicemen and women of Virginia with fresh produce

“I am immensely grateful to the governor of Virginia, VA Secretary of Agriculture

Matt Lohr, Sen Mark Warner, and Congressman Morgan Griffiths for their sup-

port in developing this project,” said Ben Alexander, project director “International collaboration between industry leaders from the U K , Netherlands, Finland and the U S has been crucial to our success, establishing a new benchmark for quality and sustainability in the U S agriculture sector ”

Knapp Takeoff Technologies is driven by a mission to transform the grocery industry by making online grocery operations as efficient and cost effective as traditional brickand-mortar stores With over 180 employees and approximately $1 billion in sales processed through Takeoff fulfillment centers, Takeoff is building on a meaningful track record to continue driving innovation in a rapidly growing e-grocer y industry

to the end consumer

“We are excited to get building Phase 1 of our greenhouse cluster, which we believe will in time grow to be of strategic national importance to the U S , ” said Andy Allen, co-founder “This first 65 acres will be world-beating in the quality and quantity of fresh produce it will grow, all close

The Fresh Market Debuts Spirits & Wine Store

The Fresh Market opened its first Spirits & Wine store in March, aiming to bring the same exceptional shopping experience to its adult beverages concept

The new Spirits & Wine store is located adjacent to The Fresh Market’s Ponte Vedra Beach, Fla , grocery store location It features a wide selection of premium spirits, wines and craft beer, plus assorted mixers, snacks, glassware, and wine by the glass

Guests can expect more than 7,000 square feet of retail space dedicated to a curated range of spirits including bourbon, whiskies, rums and vodkas, alongside a comprehensive wine selection ranging from European to domestic offerings, craft beers and chilled beverage coolers

“The opening of our Spirits & Wine store is an incredible opportunity to expand on our popular beverage program,” said The Fresh Market CEO Brian John-

son “Our guests already trust us to provide the highest quality ingredients and finest flavors from around the world

?Now, with our Spirits & Wine store, they can enjoy the same impeccable hospitality paired with our

“We extend our gratitude to the U K Embassy for their support and to the Virginia and U S administrations for their progressive trade and financing policies that facilitate large agricultural projects like ours, ” Allen said

“We are looking forward to the first produce coming out of the greenhouse in early 2026 and playing our part in reversing the decline of U S food production ” GN

NEW PRODUCTS

Gracious Gourmet Returns to Beginnings

BY A.J. FLICK

We begin with the story of how a condiment inspired an award-winning company

Legend has it that Nancy Wekselbaum was preparing dinner for a dear friend on a stormy night when the electricity went out But that didn’t stop her from serving dinner, which included a rich, flavorful homemade chutney full of perfectly balanced spices

All it took was for Nancy’s friend to get a taste of the chutney to urge her to sell it

And that’s all it took (we’re simplifying here) for Nancy to start Gracious Gourmet, beloved for its jams, pestos, tapenades and other spreads that she still makes in her own kitchen in small batches

Nancy is always coming up with innovative offerings –her booth is always bustling at the food shows –but you can’t beat the condiment that started it all:

Dried Fruit Chutney, which is back!

Dried Fruit

Chutney is a luscious, flavorpacked fruit chutney packed with tart cherries, crisp apples, sweet dates and juicy apricots – expertly offset with onions, balsamic vinegar and aromatic spices

force our position as a category innovation driver and the fastest-growing sauce in the nation ”

• Sweet Pepper & Onion combines the caramelized flavor of roasted peppers and sauteed onions with the sweetness of 100 percent Italian tomatoes and rosemary

• Mediterranean Marinara introduces flavors of Southern Italy by bringing together a savory medley of black olives and capers with 100 percent Italian tomatoes, garlic and fresh herbs

• Black Truffle Alfredo is a rich and creamy blend of Parmesan and Romano cheeses with black truffles

• Mac & Cheese Alfredo offers a rich blend of aged white cheddar cheese, cream, butter and spices

• Lemon Pepper Alfredo combines a creamy blend of Parmesan and Romano cheeses complemented with cracked black pepper and fresh lemon

It can elevate cheese and charcuterie boards, yogurt, sandwiches, roasted or grilled meats, poultry and game And wait till you try it on vanilla ice cream

Speaking of tradition, renowned chefs Mario Carbone and Rich Torrisi continue to build on the culinar y essence of New York’s Carbone restaurant by adding five more pasta sauce flavors to the acclaimed Carbone Fine Food line Now standing at 17 sauces, the new flavors are Sweet Pepper & Onion, Mediterranean Marinara, Black Truffle Alfredo, Mac & Cheese Alfredo and Lemon Pepper Alfredo

“Carbone is young, modern-chef driven, and in the zeitgeist,” said CEO Eric Skae “Our new flavor creations are bold, authentic and uniquely delicious They rein-

All five new flavors are available nationwide at Whole Foods Market and will roll out at additional retailers in the coming months

Positive Beverage has launched its rebranded look, name and renewed alignment to creating health-first beverages Moving for ward, the company ’ s signature line of sparkling functional drinks, formerly known as Positive Beverage, will now be labeled Positive Hydration, which more clearly articulates the functional benefits of vitamins and electrolytes they contain The company ’ s caffeinated product line remains Positive Energy Additionally, the company is removing erythritol, a naturally occurring sugar alcohol, from both the Positive Hydration and Positive Energy product lines to ensure ever y ingredient in its drink is as healthy and natural as possible The re-

vamped name and formula affirm the company ’ s dedication to delivering honest hydration and a transparent taste without artificial sweeteners, allowing health-conscious consumers a clean and beneficial beverage choice

“The idea of Positive Hydration encapsulates the true meaning behind our mission as a brand,” said Shannon Argyros, CEO “We’re not just another average product with good flavors or celebritybacked marketing hype

“We’re genuinely tr ying to make a positive impact in consumers ’ lives by providing something that will give their bodies the vitamins and electrolytes they need without artificial ingredients and unnecessary dyes We’re confident this new name reflects our uncompromising commitment to keeping the beverage health-centric and naturally based, ensuring you and your family don’t ingest anything artificial ”

Positive Beverage offers six flavors in total across two product lines: Positive Hydration, the company ’ s flagship line of hydration drinks filled with electrolytes and vital vitamins, and Positive Energy, the company ’ s

into your body, both physically and mentally ”

Roar Organic is turning up the flavor with the launch of its bold new Dragon Fruit Punch, now available in the organic ready-to-drink lineup And that’s not all Roar is also teaming up with Plastic Bank

line of energy drinks that combines caffeine from organic green tea extract with vitamins and electrolytes to produce a sustained energy boost without the typical crash

“We wanted the name Positive to jump off the shelf when consumers walk by or see it in their fridge, on their desk or in their lunchbox

With the new, more prominent vertical placement of the Positive brand name, the package itself essentially becomes your own personal cheerleader in a can, reminding you to think positive no matter what comes your way throughout the day and to make healthy choices about what you put

Dragon Fruit Punch offers a refreshing experience with only 20 calories and 2 grams of sugar per 18-ounce bottle Like all Roar Organic flavors, Dragon Fruit Punch is packed with essential electrolytes, vitamins C, B5, B6 and B12, and antioxidants, all built on an organic coconut water base

Roar has also been making a significant impact in sustainability In partnership with Plastic Bank, an organization committed to stopping plastic pollution and poverty, Roar Organic has been removing one bottle from the environment for every bottle sold To date, the brand has prevented 4 8 million bottles from entering the ocean, extracted 96,000 kg of plastic, and positively impacted over 33 communities This collaboration underscores Roar’s commitment to Live Out Loud and make a meaningful impact on the planet

“True impact happens when brands gather with purpose, ” said David Katz, CEO of Plastic Bank “We’re proud to partner with a company as committed to change as we are Together, we ’ re preventing millions of plastic bottles from entering our oceans and landfills This isn’t just a partnership; it’s a movement proving that business can be a force for lasting good ”

From the makers of Better Than Bouillon, a Summit Hill Foods brand, comes Better Than Marinade, a new premium line of chef-crafted marinades designed to elevate the flavor experience with convenience Created for culinary enthusiasts and home cooks alike, these marinades make it easy

for busy consumers to enhance their meals without spending hours in the kitchen

Better Than Marinade helps consumers easily infuse rich, complex flavors into dishes and add a gourmet touch to everyday meals Use the premade marinades to help cut down on prep time – without sacrificing quality or taste – by adding them to meats, seafood and vegetables to tenderize and enhance flavor before cooking All Better Than Marinade products are made from carefully selected, premium, whole ingredients, and use vinegar as the primary ingredient rather than water to ensure a robust foundation They are also free from high-fructose corn syrup and do not use artificial flavors or colors

With a focus on convenience and flavor to satisfy a range of consumer tastes and preferences, the full Better Than Marinade lineup includes Prime Steakhouse, Honey Sesame Teriyaki, Honey Bourbon Barbeque, Lemon and Garlic Butter and Everything Seasoning

“Leveraging our expertise in creating premium flavor bases, we developed Better Than Marinade to take the complexity out of flavor and offer consumers an elevated taste experience,” said Steve Goodyear, President and CEO, Summit Hill Foods

“We are excited to introduce Better Than Marinade just in time for grilling season and bring our fans a highquality, convenient solution for adding complex flavors to their favorite dishes and recipes ”

Sometimes, taste trends create strange bedfellows General Mills made its debut in the world of noodle-filled comfort food with its first ramen varieties, bringing fla-

vors from two fan-favorite brands – Old El Paso and Totino’s

Totino’s Ramen Noodles hit shelves this April and General Mills is cranking up the flavor by introducing Old El Paso Ramen Noodles to spice up the instant noodle aisle

The two lines include Old El Paso

Ramen Noodles – Fajita, Old El Paso

Ramen Noodles – Beef Birria, Totino’s

Ramen Noodles – Cheese Pizza and Totino’s Ramen Noodles – Buffalo-Style Chicken Pizza

Garden Veggie Snacks has introduced two varieties of its Flavor Burst Tortilla Chips: Flavor Burst Smoky BBQ and Flavor Burst Sweet Tangy Chili

Flavor Burst Smoky BBQ Tortilla Chips deliver a rich, smoky flavor that captures the essence of a classic barbecue experience

Flavor Burst Sweet Tangy Chili Tortilla Chips feature a combination of sweet tangy chili, corn and vibrant veggies

Flavor Burst Tortilla Chips are certified gluten-free, combining the goodness of five kinds of vegetables (spinach, beet, red bell pepper, carrot and tomato) and other

wholesome ingredients, such as non-GMO corn

Flavor Burst Tortilla Chips contain no artificial flavors and no artificial preser vatives, with color coming only from natural sources

Joining a portfolio that also includes Nacho Cheese and Zesty Ranch varieties, Flavor Burst Smoky BBQ Tortilla Chips are exclusively available at Walmart in a 12ounce size, while Flavor Burst Sweet Tangy Chili Tortilla Chips are available at Kroger in a 6-ounce size

Earth’s Best is launching a new line of organic “play + learn” finger foods designed specifically to help little ones practice and develop their motor skills throughout the weaning journey The threestage platform includes Organic Crunchy Sticks, Organic Melty Hoops and Organic Munchy Fingers, each of which offers a fun and wholesome way to help little ones grow a love of good food

transition to solid foods is a perfect time and place to start,” said Emily Rosen, senior director of marketing “We know that our little ones learn through play, so we ’ ve created finger foods that make the earliest of mealtime experiences engaging and yummy, while giving parents and caregivers a helpful and convenient option along the feeding journey ”

Organic Crunchy Sticks, which debuted in 2024, are designed to encourage little ones aged 6+ months to practice the palmar grasp, learning to grab and bring food to their mouths This organic corn-based finger food comes in a variety of flavors, including Strawberry Banana, Garden Veggie and Cheddar Cheese

forefinger, also known as the pincer grip

The brand’s new organic play + learn finger foods continue that commitment, providing a range of fun, tasty and nutritious foods that encourage key grasp and selffeeding skill development as little ones grow, from age 6 months and up

Developed using established childhood

“At Earth’s Best, our mission is to help little ones build healthy habits, and the

Organic Munchy Fingers, also launching this spring, are perfect for food explorers aged 10+ months Munchy Fingers help little ones master holding flat objects – the radial digital grasp – and practice hand-eye coordination on the way to using a spoon Made with puffed corn and chickpea, Munchy Fingers in Mixed Berry and Mango Carrot flavors are perfect for eating on their own or dipping into other foods

Earth’s Best Organic Play + Learn Finger Foods are available beginning this spring at retailers nationwide GN

ProAmpac Elevates Dair y Food-to-Go Offerings

ProAmpac is supporting United Dair y Farmers in enhancing its fresh food-to-go offerings with ProAmpac’s HandRap, resulting in a notable boost in sales and improved customer satisfaction

Seeking to enhance product presentation and improve customer appeal, UDF turned to ProAmpac for an innovative solution

HandRap’s clear film wrap, and curbside recyclable carton board design showcased UDF’s fresh offerings and maintained their

quality during extended hold times

“The HandRap has been a game-changer for our food-to-go offerings,” said Chuck Kronyak, UDF’s senior category manager, fresh foods & bakery “The improved visibility and quality have been well-received by our customers, and the results speak for themselves with significant sales growth ”

The clear film wrap enhances product visibility, drawing customers’ attention and boosting sales, according to ProAmpac It

maintains food freshness in both hot and chilled applications

The carton board is curbside recyclable when the film is removed

HandRap is shipped flat for easy assembly

Designed for sandwiches, paninis, burgers, and pastries, HandRap combines functionality with a handcrafted aesthetic, offering a premium presentation for foodto-go items

ProAmpac emphasized the importance of meeting customer needs

“HandRap is designed to help our partners deliver an exceptional experience to their customers,” said Chad Murdock, president, fiber division at ProAmpac “We’re thrilled that UDF has seen such strong results, and we remain committed to providing innovative and sustainable packaging solutions that align with their goals ” GN

Sura Suhi’s ‘Sustainable Restaurant’ Opens

Kura Sushi Inc , one of the world’s most popular conveyor-belt sushi chains, opened its largest Kura Sushi restaurant with a strong focus on sustainability at the Future Life Zone of the Osaka-Kansai Expo in April in Osaka, Japan

The Kura Sushi Osaka Kansai Expo Store is the largest such store ever built, with 338 seats – the most in the history of Kura Sushi – and the longest revolving belt at about 135 meters

The exterior design is simple, with namako walls reminiscent of the company ’ s symbolic storehouse and a large image of tuna nigiri in the “Antibacterial Sushi Cover Mr Freshness” that protects the sushi from airborne dust and viruses

otherwise be discarded and using glue and other ingredients made from seaweed

For the pictograms at the cash register counters and restrooms, a total of about 100 kg of discarded plastic bottle caps and milky-white polyethylene tanks were used, reducing CO2 emissions to about onethird of what would be produced by incineration In addition, a part of the seat

are made of environmentally friendly materials, with the aim of contributing to the achievement of the Sustainable Development Goals

The takeout container uses coconut palm frond residues, empty fruit bunches that are created after palm fronds are squeezed to produce palm oil, as part of the raw materials This reduces CO2 emissions during incineration and methane gas emissions from d e c o m p o s i t i o n , thereby reducing e n v i r o n m e n t a l impact

The interior has a luxurious, modern Japanese design with wood-grained tables and backs and tatami-style seating surfaces, and a bold graphic depiction of a giant plate on the ceiling

The exterior walls are made of “plaster without artificial substances,” which is made by reusing 336,000 shells that would

numbers and the logo sign in the wind shelter are made of about 15 kg in total of recycled fishing equipment such as ropes, buoys, and baskets

The benches in the waiting area are made of cedar trees thinned in Japan

The Bikkura Pon capsules and other items that visitors can take home with them are also recycled; take-out containers

Paper bags for takeout are made of 100 percent recycled paper, excluding the handle In addi-

tion, a fortune is printed on the inside of the container, adding an element of fun for customers using takeout

In addition, the restaurant is equipped with a system that enhances customer convenience and comfort, with a system that improves hygiene and quality control by utilizing AI and ICT technologies developed over many years, and is the only

major conveyor-belt sushi chain to have achieved this It is a state-of-the-art restaurant that combines the latest technology with the pursuit of ser ving by conveyor belt, which can only be realized by a major conveyor belt sushi chain

Along with the regular sushi menu, the restaurant will also offer a sustainable menu that utilizes low-use fish, such as nizadai, as part of its efforts to promote sustainable fishing, as well as a 70-course menu that recreates dishes representative of 70 countries and regions

“We are the only major conveyor-belt sushi chain to ser ve sushi from our conveyor belts at all of our restaurants,” said Hiroyuki Okamoto, director and general manager of public relations, advertising and investor relations division “Our concept is to provide a place where visitors from all over the world can have an enjoyable dining experience filled with smiles

“We will also introduce to the world a next-generation restaurant model that combines sustainable elements with cutting-edge technology, and bring the revolving sushi culture that originated in Japan to as many people as possible ”

As of the end of Februar y, Kura Sushi Inc operates 546 restaurants in Japan, 73 in the United States, 59 in Taiwan and three in Shanghai

DDC, Hewen Target China’s RTE Market

DDC Enterprise, Ltd , a leading multibrand Asian consumer food company known as DayDayCook, will form a joint venture with Hewen Agricultural Technology Limited, a premium prepared-meal producer, to scale delivery of ready-to-eat solutions for major e-commerce platforms, restaurant chains and direct-to-consumer brands in Mainland China

Hewen has committed to generating $15 million in profits for the JV over the next five years, with annual dividends distributed to shareholders The joint venture will become one of DDC’s consolidated subsidiaries and is expected to further expand its production capability and distribution network in the market

T

sion to redefine convenience in Asian cuisine,” said Norma Chu, chair woman and CEO of DDC “By combining DDC’s inno-

vation-driven brands with Hewen’s localized production expertise, we ’ re poised to capture the fast growing demand for high-

across China’s digital and offline ecosystem ”

“Our collaboration with DDC is a milestone in advancing China’s prepared-food industr y, ” added Wenbo Qin, CEO of Hewen “With shared values in quality and scalability, this JV will set new benchmarks for culinary excellence and operational efficiency in the RTE sector ”

Pursuant to the binding term sheet, Hewen committed to leverage its existing production capability and product development know-how to further expand its business reach in the market to more ecommerce platforms, major restaurant chains and DTC brands on social platforms such as Douyin (Tiktok) It also

committed to DDC that the Joint Venture will have an annual profit of more than RMB 20 million (approximately USD $3 million) in 2025 and for the following four years

All after-tax profits of the Joint Venture will be distributed as dividends every year according to the shareholding ratio of the Joint Venture partners

DDC will grant Hewen restricted shares The shares will be issued within 10 business days after the Joint Venture is established These restricted shares will be unlocked according to the actual achievement of the joint venture’s profit committed by Hewen over the next five years

DayDayCook is on a mission to share the joy of Asian cooking culture with the world, offering a suite of accessible and healthy ready-to-eat, ready-to-cook, and ready-to-heat products that cater to the

global palate DayDayCook has evolved from a culinar y content authority to a multi-brand powerhouse, curating a broad range of products that champion authenticity, nutrition and convenience

The company ’ s growing portfolio includes DayDayCook, Nona Lim, Yai’s Thai, Omsom, MengWei and Yujia Weng Hewen Agricultural Technology was founded in 2015, specializes in producing pre-made and convenience meal solutions providing catering services and RTE products, emphasizing health, convenience and premium quality Its customer base includes renowned brands including Haidilao, Xi Bei and Dingdong Maicai

Committed to shaping healthier trends in Chinese cuisine, it continues to strengthen its industry leadership through advanced production know-how and customer-centric offerings GN

Waffle House Makes Deliver y Available

K-VA-T Food Stores Selects SymphonyAI CINDE

Regional grocer K-VA-T has implemented the SymphonyAI CINDE Connected Retail platform to deepen customer insights across all key business functions including supply chain, merchandising, shelf planning, assortment and promotion optimization With CINDE Connected Retail, K-VA-T is expanding its customer data-driven operations with greater speed to insights at scale internally and in collaboration with its CPG supplier ecosystem

With SymphonyAI software, K-VA-T closely tracks its most loyal shoppers to increase satisfaction and engagement As KVA-T continues to expand its market presence with new store openings, CINDE Connected Retail provides AI-driven shelf planning that helps to attract and retain shoppers in the new locations

Across the Southeastern United States company ’ s operations, the marketing team relies extensively on SymphonyAI software to create marketing campaigns that best engage shoppers

For categor y managers, K-VA-T uses CINDE Connected Retail shopper insights

dashboards across categories in weekly business review meetings In vendor meetings and categor y planning, K-VA-T and their suppliers collaborate using CINDE Connected Retail to identify key business drivers within each category and create optimal promotions designed to deepen shopper engagement and achieve category goals

K-VA-T is also integrating CINDE Connected Retail into strategic categor y reviews to make data-driven decisions on assortment strategies In collaborating with CPGs, K-VA-T and suppliers can use CINDE Connected Retail as a single source of truth, speaking the language of the customer and using the same metrics to assess business performance and define new goals and measures of success

“We are pleased to continually deepen our strong, strategic partnership with SymphonyAI as we progress in our data-driven AI journey,” said Dan Glei, EVP of merchandising and marketing for K-VA-T “SymphonyAI focuses explicitly on aligning with us across all our business processes to achieve our strategic perform-

ance goals and be a strong business ally

“CINDE Connected Retail provides our categor y management, marketing, and vendor teams the shopper data-driven insights they need to meet business goals and give shoppers the selection and offers they value most ”

“At SymphonyAI, we are proud to lead the market with AI-driven retail insights K-VA-T’s embrace of the CINDE Connected Retail platform shows how innovative retailers can use sophisticated capabilities for speed to insights that meet shopper and business priorities,” said Manish Choudhary, president of the SymphonyAI retail-CPG division “We continue to invest aggressively in predictive, generative, and agentic AI to revolutionize retail for innovators like K-VA-T ”

The SymphonyAI CINDE Connected Retail platform and AI SaaS products give retailers a seamless flow of data and insights to strengthen retail operations from the supply chain to the shelf SymphonyAI’s connected retail software breaks down operational silos so retailers can make swift, optimal decisions confidently

without blind spots

Through a source-agnostic data onboarding framework, the SymphonyAI CINDE Connected Retail platform delivers AI-powered insights across critical functions, including customers, sales, promotions, assortment, space, supply chain, and real-time shelf and store conditions, for efficiency and profitability at every level

Headquartered in Abingdon, Va , K-VAT Food Stores (Food City’s parent company) operates 158 retail outlets throughout Kentucky, Virginia, Tennessee, Georgia and Alabama with more than 18,500 dedicated associates The company continues its strong tradition of actively supporting nonprofits and fundraisers in the communities it serves

As part of its commitment to providing shoppers with a range of quality options, Food City offers multiple private label lines through its participation in the Topco Cooperative With private-label brands spanning entr y level, first tier and premium, Food City shoppers have access to hundreds of own-brand product options store wide GN

Lakeview Farms, noosa Merge as Novus Foods

Lakeview Farms, a portfolio company of CapVest Partners LLP, announced the successful completion of its merger with noosa Holdings, Inc The combined businesses will operate as a new company, Novus Foods, a name that reflects the company ’ s vision to become the leading consumer packaged goods company for the refrigerated perimeter of the grocery store

The merger, first announced on Nov 12, was finalized following the receipt of all necessar y regulator y approvals and customary closing conditions noosa yoghurt will operate as a stand-alone division of Novus Foods

“We are thrilled to join the noosa yoghurt business with Lakeview Farms as we create Novus Foods,” said Tom Davis, CEO of Lakeview Farms “This represents a huge opportunity for both businesses to leverage their strengths and innovate within the growing yogurt categor y and beyond

“Novus Foods will embody the companies’ combined expertise and passion for delivering high-quality, innovative fresh foods to consumers ”

Novus Foods is well positioned to drive categor y growth and retail success The company ’ s products are available at major

retailers including Walmart, Kroger, Albertson’s, Publix and more The rebrand to Novus Foods will be completed in the second half of 2025

noosa is known for its premium wholemilk, Australian-style, high-quality yoghurt products, celebrated for their rich, creamy texture and unique flavors The merger includes noosa ’ s outstanding portfolio of products, a talented team with deep yogurt expertise, and a state-of-theart production facility in Bellvue, Colo Approximately 240 current noosa team members have joined Novus Foods as a result of the merger

“We are excited to join Lakeview Farms, a company that shares our deep commitment to quality and a passion for the refrigerated snacking space, ” said Paula Benedetto, noosa SVP/general manager “Together as Novus Foods, we have a stronger platform to continue growing and delivering exceptional products to our customers and consumers ”

Citi, Truist, and TD Securities served as joint lead arrangers in the financing for the merger Citi acted as lead financial advisor to Lakeview Farms, with Truist and TD Securities also advising the company The terms of the merger were not disclosed GN

NSF Introduces PFAS-Free Certification

NSF has launched NSF Certification Guideline 537: PFAS-Free Products for Nonfood Compounds and Food Equipment Materials The new guideline leverages NSF’s extensive laboratory and testing capabilities to confirm that products are free of per- and polyfluoroalkyl substances (PFAS), a group of synthetic or man-made materials that resist degradation also known as forever chemicals

Due to their oil and water-repellent properties, PFAS are often used to make water or stain-resistant, nonstick and grease-proof products, including consumer goods, food equipment and nonfood compounds such as food-safe lubricants, cleaners and sanitizers At the same time, PFAS are known to be carcinogenic and have been linked to detrimental health conditions, including liver disease, certain types of cancers and delayed devel-

opment in children

According to the National Institute of Environmental Health Sciences, people are most likely exposed to PFAS by consuming contaminated water or food

“With growing concerns and new regulations being introduced on PFAS in our environment and food supply, NSF 537 represents a significant leap for ward in consumer safety and transparency,” said Sam Cole, director of food contact evaluation at NSF “This certification will empower forward-thinking manufacturers to clearly distinguish PFAS-free products, giving both retail and food businesses and consumers confidence and peace of mind ”

Key features of NSF Certification Guideline 537: PFAS-Free Products for Nonfood Compounds and Food Equipment Materials (NSF 537):

• Evidence-based: The guideline is

backed by decades of specialist food industry knowledge and standards development and is based on existing limits in state regulations

• Thorough Formulation Review: Technical review of product ingredients, confirming there are no intentionally added PFAS

• Comprehensive Testing: Ensures minimal to no detected total organic fluorine levels with retesting every year

• Rigorous Disclosures: This requirement requires the manufacturer to attest that no PFAS additives or post-consumer recycled material are used in the product and that manufacturing facilities minimize cross-contamination

• Certification Mark: NSF PFAS-Free certified products are accompanied by the relevant official NSF certification mark, signifying compliance with the guideline

to retailers and consumers

• Public Listing: Certified nonfood compounds are listed in the NSF White Book and certified food equipment materials are listed in NSF’s Certified Food Equipment listing

Designed by food safety specialists, NSF 537 is based on industry needs, in-depth food industr y knowledge and decades of standards development To achieve certification, nonfood compound products must first be registered under NSF’s Nonfood Compounds Guidelines or certified by NSF to ISO 21469, Safety of Machiner y, Lubricants with Incidental Product Contact-Hygiene Requirements

Food equipment materials must be certified to NSF/ANSI Standard 51: Food Equipment Materials to ensure that products meet minimum public health and sanitation requirements GN

Mattson Launches AI-Driven Tools for Foodservice

Mattson is introducing the world of foodservice to Chef Insights AI This purposebuilt AI model includes 40 chef personas, each with a resumé of decades of experience in the foodservice industry from QSR to fast casual to casual dining to non-commercial to bars

The benefits of Chef Insights AI include the ability to provide guidance and exploration in multiple areas: to collaborate instantly with up to 40 highly experienced c h e f s ; g

sights; provide innovative concept devel-

C P G products; explore flavors; and give guid-

ducts

Most Mattson innovation engagements involve the generation of insights from clients’ customers, be they consumers or operators But it’s always been difficult to get enough insights from a substantial number of culinary operators to guide decision-making

It would be incredibly difficult and expensive to recruit and engage with as varied a group of human operators, not to mention time-consuming This is where Mattson Chef Insights AI plays a role

Scallops

Continued from PAGE 1

Meantime, according to Bristol, “Exports of U S scallops remain at historically low levels ”

However, last year, the aggregate supply of scallops in the United States increased by three million pounds, thanks to imports increasing faster than landings decreased Last year ’ s hopes that scallop landings would increase appear to be overly optimistic, according to the report

Olive Oil

Continued from PAGE 1

about 3 percent of what Americans consume

“Olive oil is the cornerstone of the Mediterranean Diet, and if more Americans adopted it, even modestly, it would have a big impact,” said Profaci “For example, research found that even a 20 percent increase in adherence to the Mediterranean Diet would save the American healthcare system $20 billion each year ” Ricardo Miguelañez, general coordinator of the OOWC, pointed out

Silicon Valley-based Mattson, the country’s leading food and beverage innovation firm, is enhancing its 47 years of business in the foodser vice channel with ser vices that bring new benefits to the industry via powerful new AI technology – tools that are primed to help menu innovators from chefs to marketers to insights professionals

To introduce the foodservice industry to the power of Mattson AI capabilities, the company will be hosting an event at the Mattson Innovation Center in Chicago, called, “Meet The Chefs of Mattson Chef Insights AI ” It will take place the same week of the National Restaurant Association show

The event will include a hands-on demonstration of the powerful combination of Chef Insights AI + ProtoThink Foodservice AI, a separate model built for ideation and conceptual development Guests will be able to generate insights to create a new food or beverage product or menu item at the event This is a natural extension into foodser vice innovation since Mattson’s launch of AI ser vices in 2024

“We’ve been partners to the foodservice

“The New England Fisheries Management Council had projected the U S scallop fishery would see its first increase in landings in four years during 2024, nudging up to 27 million pounds from 25 million pounds in the prior season, ” the report states “In2024, catch rates in the fishery missed the NEFMC’s projections, making 2024 a down year for landings ”

NEFMC is forecasting 2025 landings at 19 75 million pounds, down from the 23 million estimated for 2024

U S scallop landings usually peak in May through July and bottom out in January

that olive oil is rich in healthy monounsaturated fats, like oleic acid, that help lower bad cholesterol and protect your heart

“Its benefits go far beyond that, though,” he said “Scientific studies prove olive oil can help to enhance memory and even reduce the risk of neurodegenerative diseases such as Alzheimer’s Its antioxidant and anti-inflammatory properties make it a daily ally for a longer and healthier life ”

The event featured recognized health professionals including Dr Mike Cirigliano, professor at the University of Pennsylvania and medical contributor at Fox29 Philadelphia, who gave a lecture titled “Health Benefits of Olive Oil: Fighting Obesity, Inflammation, Heart Disease, Dementia and Cancer ”

The meeting continued with a panel discussion on “The Need to

industry for 47-plus years, ” said Mattson’s 28-year veteran Barb Stuckey, “but our new AI tools enable foodser vice professionals responsible for innovation initiatives: both operators and suppliers We welcome them all ”

At the May event, Mattson will be utilizing Chef Insights AI to create the food and beverage menu for the event, which will be brought to life and served by the Mattson culinary team

Chef Insights AI offers the ability to tap Chefs’ expertise anytime, for any question, and is unmatched in terms of speed, engagement, and cost-effectiveness AI-powered market insights can unlock deeper and faster understanding of guest and operator behavior at a fraction of the time and cost of legacy techniques Mattson AI models tap into billions of guest and operator behavior insights available via AI, which holistically utilizes a vast array of sources, from sites, blogs, social media, scientific papers, and recipes, to provide rapid intelligence on foodser vice needs and wants

M a t t s o n C h i

drum has spent much of his time over the

Before Trump announced a 90-day suspension of the 10 percent tariffs, the U S Customs and Border Protection announced importers had until May 27 to ship product into the United States to avoid additional fees In addition, products in which 20 percent of the value comes domestically can avoid any reciprocal tariff, although the 10 percent tariff would still apply

“Despite rumblings to the contrary, the aggregate supply of scallops in the United States increased by 3 million pounds,” according to the Bristol report

Increase Olive Oil Production in the U S and How to Achieve It,” featuring U S olive industry experts Samantha Dorsey, president of McEvoy Ranch; Mouna Aissaoui, CEO of Pompeian; Denise Andre’, vice president and marketing specialist for Capay Valley Ranches; and Paolo Colavita, CEO of O Olive Oil & Vinegar and vice president of operations, Colavita California at Colavita USA The panel was moderated by Danielle Nierenberg, president of Food Tank

and potential clients across the CPG and foodser vice channels He’s seen as an AI

clients

“Chef Insights AI is the first innovation ser vice specifically leveraging AI for the culinar y and menu innovation needs of foodservice operators and suppliers,” said Gundrum

Combined with Mattson’s ProtoThink Foodservice AI, the two services are built to amplify the insights gained from Chef Insights AI and turn them into new growth-focused restaurant concepts, products, menu strategy, and more

in creating fuel for future growth for our clients ”

Meet The Chefs of Mattson Chef Insights AI is set for May 19 from 5:30-8:30 p m CDT in Chicago For invitation inquiries, email contact@mattsonco com GN

“Scallop prices rose sharply despite the uptick in supply, suggesting consumer demand strengthened ”

Consumer demand is one of the key metrics Bristol is watching in 2025, in addition to the strength of the U S dollar and the size mix

“Last season, scallop sizes were smaller than expected, a sharp contrast to the season prior when they came in big,” Bristol’s report states “We’re seeing unprecedented premiums for landings of U10s relative to 10/20s, and it is unclear when we should expect the distribution of sizes in landings

All the panel participants agreed on the need to promote olive oil production in the United States to make the product more accessible to American consumers, increasing their quality of life and life expectancy

Finally, a cooking demonstration was led by chef and author Amy Riolo Atten-

dees had the chance to see the possibilities offered by olive oil in dinner, dessert and even cocktails So far, the OOWC has been sponsored by the International Olive Council, CIHEAM Zaragoza, the Mediterranean Diet Foundation, Junta de Castilla-La Mancha through its brand Campo y Alma, the project SOM Gastronomy promoted by Generalitat de Catalunya, the Spanish Ministr y of Agriculture, Fisheries and Food through its brand Alimentos de España and the Madrid Institute for Research and Rural Development, Agriculture and Food, as Institutional Sponsors At a private level, the congress has the support of the AgroBank segment from Caixabank as Platinum Sponsor and GEA as Gold Sponsor GN

Demoiselle Tea Collection Fosters Tranquility

cludes:

York Botanical Garden, featuring

collec-

piercing through

The calming collection features a soothing combination of teas perfect to relax and restore – all while supporting NYBG’s work in plant research and conservation, horticulture and education

“Demoiselle is a remarkable collection of blends which foster tranquility,” explains Meaghan Hildreth, senior brand director of Tea Forté “Sip and savor Demoiselle’s delicious offerings, each providing a peaceful escape from the world’s busy demands

“The collection’s beautiful offerings – from the Demoiselle Advent 12 Days of Blissful Teas to its inspiring Presentation Boxes –are wonderful to give and receive, all while supporting the New York Botanical Garden’s important work ”

• Citrus Earl Grey, an Earl Grey black tea with a creamy finish

• Mountain Oolong, a deep, dark oolong tea, punctuated by the lush taste of peach

• Wildflower Honey Citrus, a sweet and

• New Tropical Passion Flower, an herbal tea layered with tropical notes of passion fruit and coconut melded with refreshing lemongrass

Selections from the Demoiselle Collection include limited-edition Demoiselle Advent 12 Day of Blissful Teas (MSRP $35); Gift Set Box showcasing a limitededition indigo café cup, tea tray to hold the pyramid infuser after steeping and a mini presentation box of 10 infusers (MSRP $60); Presentation

delicate green tea with notes of honeyed citrus and spring flowers

The tranquil Demoiselle Collection in-

Synthetic Dye

Continued from PAGE 1

KFF Health News, an independent news outlet specializing in health policy “I have no problem with my family – my kids and grandkids – consuming Red 3 I stand by the conclusions in my paper that this is not a problem for humans ”

Nevertheless, legislators are forging ahead with food dye bans, encouraged by Health and Human Services Secretary Robert F Kennedy Jr and, in large part, a documentary created by parents who say their child’s behavior was affected by food dyes

In early March, Kennedy met with food industry executives and said if they don’t eliminate synthetic food dyes, the FDA would

One of the West Virginia legislators who co-sponsored that state’s bill said he was inspired by the documentar y, “To Dye For,” which his wife showed him

“After discovering their child’s life-altering sensitivity to synthetic dyes, parents and first-time filmmakers Brandon and Whitney Cawood set out to uncover the impacts of these additives,” the film’s website states “They journey to meet with the world’s leading synthetic dye experts, conducting in-person inter views with scientists, researchers and impacted families This exploration reveals a series of shocking stories and surprising discoveries ”

The film features a community college psychology professor who, as with the film-

• Ginger Lemongrass, citrus notes are balanced by cool spearmint and mellow licorice in this herbal tea

makers, noticed aberrant behavior in her child and said it improved after removing synthetic food dyes from his diet She mentions her credentials, including three degrees, and research she’s done, without citing specific studies that support her views

Still, the documentary impressed West Virginia Delegate Evan Worrell, who noted in a press conference that he also looked at what other countries were doing For instance, he claimed, Kellogg’s Froot Loops sold in Canada have natural food dyes while those sold in the United States don’t

“It’s past time to step up, ” he said “They already make these products in other countries ”

The Froot Loops example was offered by Kennedy on NBC, but quickly debunked That hasn’t stopped his claim from being restated on social media as if it were fact

Noted dietitian Connie Diekman said social media buzz further complicates a problem that has been building for several generations

“It goes back to the fact we haven’t educated the younger generations about food and chemicals,” she said, noting that Kennedy included riboflavin as an example of unpronounceable and suspicious food ingredients Riboflavin is vitamin B2, which promotes growth, producing red blood cells and building metabolism

“People say we shouldn’t eat chemicals,” Diekman said, “well, H2O is water ”

Diekman, a food and nutrition consultant, is a former director of University Nutrition at Washington University in St

featuring 10 infusers (MSRP $28); and a Fiore Steeping Cup & Infuser (MSRP $28)

Box featuring 20 infusers (MSRP $38); Petite Presentation Box

With its understated luxuriousness, Tea Forté has become an everyday indulgence of tea connoisseurs in over 35 countries and is served at the world’s leading hotels, restaurants, resorts and retailers GN

Louis, past president of the Academy of Nutrition and Dietetics and former chair of the Missouri affiliate of the American Heart Association

Diekman said a combination of recent events have fueled the movement to ban food dyes

“Since we ’ ve come out of COVID, where there was a lot of misinformation and disinformation, people’s trust levels went down,” she said “People began to question Is the government telling the truth?

“And, unfortunately in today’s world, social media and the internet haven’t helped Yes, some things are banned in Europe, but the body of evidence doesn’t show that some claims of cancer or the risk of organ damage are supported ”

Diekman noted that anecdotal evidence that removing foods and beverages with synthetic dyes results in behavior improvement isn’t scientific evidence Synthetic dyes haven’t been proven to cause behavior issues such as hyperactivity, although they could trigger behaviors in a person sensitive to synthetic dyes

While industry critics warn that removing synthetic dyes from foods and beverages could result in higher prices for consumers, there are more options in stores for those seeking natural foods

Consumers are eager for foods that help them manage their health and well-being, which bodes well for the natural and organic product industry

“Natural and organic is a big and growing space today, and it’s only going to get

bigger and more important and more and more relevant,” said Ashley Roehm, president of headquarters sales at Acosta Group at Natural Products Expo West in Anaheim, Calif

Sales of natural and organic products were up 5 7 percent in 2024, according to data from New Hope Network Sales were up across all key categories, including food and beverages Although the sales pace growth for natural and organic products is expected to waver in the next few years, it is expected to remain in the 4 percent to 6 percent range

While some big food manufacturers have removed artificial ingredients in their products sold overseas, thus implying they can do that for U S sales, many smaller manufacturers find that never putting them in foods in the first place means no reformulation is necessary

On the heels of the FDA’s Red No 3 ban, Lori Levine, co-owner and inspiration for Scott’s Protein Balls, said such moves could be a good thing for consumers

“The ban serves as a reminder of the importance of reading ingredient labels and being mindful of artificial additives in ever yday products,” Levine wrote in a blog “While eliminating Red Dye #3 is a positive step, many other synthetic and chemical additives remain in processed foods Opting for naturally colored foods and minimally processed products like Scott’s Protein Balls can help reduce exposure to potentially harmful substances and support overall health ” GN

Tea Forté introduces Demoiselle, the sev-

Sweetgreen Rolls Out SG Rewards Nationwide

Sweetgreen has launched SG Rewards, a free loyalty program designed to give guests more of what they love Built with flexibility and guest feedback in mind, SG Rewards allows members to earn 10 points for every eligible dollar spent, unlocking more perks and access to members-only deals

The program also offers members the opportunity to enjoy their favorite entrees or sides for free when they redeem their points – in-

Food Transport

Continued from PAGE 1

and cost in the U S agri-food transportation infrastructure,” she collaborated with Megan Konar, an associate professor of civil and environmental engineering at the University of Illinois Urbana-Champaign

The pair of researchers have been busy looking at food transportation, analyzing routes to ensure that distribution options are well-protected, sustainable and cost-effective Karakoc explains that the issue has been understudied

“The U S is a critical part of the world’s

food supply chain It is a top exporter of cereal grains,” she says “Agricultural studies tend to focus on vulnerabilities created by weather But the ability to move food from production to consumption is vital ”

Karakoc studied the various U S systems available to transport agricultural products The work was driven by a key question: How does the nation’s transportation infrastructure support agri-food supply chains?

Her goal was to analyze the trade-off between cost, adaptability and sustainability across these transportation modes

Cheaper transportation methods help keep food costs low, and therefore more readily accessible to people at various income levels Resilient systems mean fresh food can be delivered as needed Studying transportation networks also helps ad-

cluding the new Ripple Fries, Sweetgreen’s latest menu addition

“We’re constantly inspired by our community, and SG Rewards reflects what our fans love most about Sweetgreen,” said Jonathan Neman, CEO and cofounder “Rooted in what our guests love, SG Rewards

vance sustainable practices

The paper reports that the carbon footprint exclusively related to transporting America’s food is greater than all annual carbon emissions made by the nations of Belgium and Colombia

Karakoc’s study also found that ground transportation via U S highways is the most common method used to transport food This option is one of the most resilient as there are often multiple ways to route and reroute traffic Highways are essential to the distribution of perishable food But highway transportation is the most expensive of the options studied –and results in the most pollution

Moving food along water ways is the lowest-cost option but less flexible While nearly 40 percent of soy products were transported along water ways, especially down the Mississippi River, not every state or region has access to such options

Karakoc and Konar also point out that critical infrastructure investments, such as restoring dams and deepening chokepoints, are needed to ensure that food can continue to effectively flow across the nation’s gulfs and rivers

Meanwhile, railway transport is highly efficient solution for moving large quantities of food across long distances Railways are particularly essential to the movement of cereal grains But this form of transportation is subject to natural disasters and may

offers more value, more flexibility and more ways to enjoy Sweetgreen – from everyday surprise and delight moments to members-only deals and special perks ”

SG Rewards makes earning and redeeming points simple With every eligible dollar getting members closer to rewards, Sweetgreen fans can enjoy a seamless experience whether they’re on-the-go or dining in Members can skip the line by ordering ahead through the Sweetgreen app or scan in-store for a quick and effortless checkout

The launch reflects Sweetgreen’s commitment to enhancing the guest experience through digital innovation, making it

more convenient than ever to order, earn and enjoy rewards

The nationwide rollout of SG Rewards comes on the heels of Sweetgreen’s launch of Ripple Fries – the first air-fried, seed oilfree fries offered by a national restaurant brand Made from freshly cut russet potatoes, these fries are seasoned with a blend of salt and herbs and air-fried in avocado oil for a healthier twist on the classic

Paired with Sweetgreen’s housemade Garlic Aioli and Pickle Ketchup, Ripple Fries quickly became a fan favorite, with guests enjoying them all day long, especially in the afternoons and on weekends GN

DENIZ BERFIN KARAKOC’S WORK MAPS FOOD MOVEMENT ONTO THE REAL-WORLD TRANSPORTATION INFRASTRUCTURE THE ILLUSTRATION SHOWS TOP DOMESTIC FOOD-MASS MOVEMENTS PLOTTED BY THE TEAM THIS RESEARCH CAN HELP EXPERTS COMPARE OPTIONS TO CREATE RESILIENT FOOD FLOW NETWORKS ILLUSTRATION COURTESY OF DENIZ BERFIN KARAKOC/ASU

create more pollution than water way options As with waterways, the nation’s rail infrastructure needs reinvestment to incorporate new and higher-capacity equipment

Finally, the study emphasizes the urgent need to enhance refrigerated transportation systems to safeguard food from spoilage in warm weather scenarios

Karakoc hopes the new research will better inform lawmakers and the public about the importance of strong agri-food flow networks

“Food is essential, and we should be

able to trace it from farm to fork,” she says Karakoc is an emerging voice in the areas of food supply chains, infrastructure networks and geographic information sciences She joined the Fulton Schools this fall after completing her doctoral degree in civil and environmental engineering from the University of Illinois Urbana-Champaign She was honored as a “rising star” at an early career workshop at the Massachusetts Institute of Technology

Today, she plays a key role in the rapid growth of the highly ranked Fulton Schools industrial engineering program Ross Maciejewski, director of the School of Computing and Augmented Intelligence, says that Karakoc is an excellent addition to the team

“Sustainability research at ASU has achieved world renown Deniz brings an exciting set of skills to our industrial engineering program that ties together network analysis and operations research,” he says “I’m excited to see what collaborations she’ll build here as this sort of interdisciplinar y research has long been a strength within the school ” Karakoc plans to stay busy, recruiting doctoral students to help continue her work

“The ultimate goal of my research is to provide practical, implementable strategies that make food affordable and available for everyone – at all times,” she says

This stor y originally appeared on ASU News GN

KARAKOC

PHOTO BY ERIKA GRONEK/ASU

Oh!asis: O ne Year In –

BOOTH #6214

By Greg Power, Chief Executive O fficer, Las Olas Confections and Snacks

I t ’s been a year since Las Olas Confections and Snacks introduced Oh!asis, and what an incredible journey it has been! Our rebranding from Anastasia and Coconut Island into a unified, vibrant identit y has exceeded ex-

p e c t a t i o n s , dr iving excitement, increasing brand visibilit y and dr iving strong sales growth, all while evok ing the brand promise of “the tropical indulgent treat that transpor ts you to a paradise getaway with ever y bite ”

C hic ago Impor ting Unveils New Fazer Line

Chicago Impor ting Company, a national impor ter of specialty foods and confections and the exclusive U S distributor of Fazer, announces the expansion of the Fazer brand into the savor y snack categor y Fazer, based in Finland, is widely recognized in the United States for its delec table chocolate treats. However, in Finland and globally, it also has a strong reputation as a leading producer of high- quality grain produc ts

“Having introduced its savor y snack

D arrell Lea Dominates Licorice Market

BOOTH #1730

Dar rell Lea, the renowned candy company k nown for its premium, Australianmade licor ice is mak ing waves as the fastest-growing premium licor ice brand in the United States. According to a recent study by Future M ar ket Insights, the U S licor ice mar ket is on a steep r ise, expec ted to grow from $278 5 million to $403.4 million in the nex t 10 years. The r ise in popular it y can be attr ibuted in par t to consumers’ preferences for nostalgic treats in fresh flavors and betterfor-you ingredients

Tor tuga S pirit Cakes Marks 40 Years

Tor tuga Spir it Cakes, the pioneer ing brand k nown for its exceptional gourmet and spir it cakes, celebrates four decades of innovation and culinar y ar tistr y in the industr y Since its inception, Tor tuga has remained at the forefront of the mar ket, continuously pushing boundaries and delighting consumers with an array of delectable offerings

O ver the past 40 years, Tor tuga Spirit Cakes has solidified its position as a global leader, captivating the palates of discerning consumers worldwide With a relentless commitment to quality, innovation and a keen understanding of evolving consumer preferences, Tor tuga has consistently raised the bar in the gourmet and spirit cakes categor y

BOOTH ##6150 Continued on Page 14

Prince of Peace Brings Bold Flavors to S how

BOOTH #2515

on Page 16

An inter view with Nicole Noori, Sales Suppor t Manager, Prince of Peace

ST: Prince of Peace is k nown as the No 1 Ginger Chews brand in Amer ica What makes your produc ts so popular?

NN: It all comes down to quality, authenticit y and flavor. Our Ginger Chews are made with real ginger, giving them that signature sweet heat and func tional benefits like digestive suppor t and immuneboosting proper ties. People love them because they are not just a candy – they are a

Continued on Page 18 Continued on Page 18

CPA S implifies

on Page 14

Contrac t Manufac turing

An inter view with Aytur Aksu, President, Just The Fun Par t

ST: Tell us a little about your company

on Page 16

AA: Just The Fun Par t is a brand created by my company, EverGreen USA, which I founded af ter moving to the United States from Tur key in 2007 We developed this snack to capture ever yone’s favor ite par t of a classic sundae cone – the chocolate -filled bottom This is our four th year exhibiting at the Sweets &

BOOTH #1301

Cold S tone C reamer y S er ving Sweet

Franchise O ppor tunities in Oklahoma

Cold Stone Creamer y ® , one of the nation's premier ice cream creameries, revealed its strategic plans to expand its presence in Ok lahoma Cit y and Tulsa, Ok lahoma. The two largest cities in the state provide an oppor tunity for entrepreneurs in the populated mar kets to grow with an experienced brand in an industr y that continues to increase in revenue each year The brand plans to open eight stores in the two markets in

S easoned

10 years

Ok lahoma Cit y and Tulsa are progressing cities with unique economic development jour neys to create jobs, ex tend regionally and provide new and diverse business oppor tunities for these communities These development goals coupled with the ice cream industr y's $11B impac t on the U S economy and the nearly $2B it generates in direc t wages, create a unique oppor tunity for

Almond S nack Packs from Jake’s Nut Roasters

Jake, a four th-generation member of the Jasper Family, is proud to continue the farming traditions of his great- grandfather that have been passed down for over 75 years Since 1948, a commitment to quality and innovation has propelled many fine Jasper Specialty Foods produc ts into the hands of health- conscious almond lovers around the world

Jake’s Nut Roasters is a creative line of specialt y almond snacks with distinctively bold and unique flavors, which include Bleu Cheese Cracked Pepper,

Bloody M ar y, M esquite Smoked, Hatch Chile, M aple, Bar becue, Buffalo, and Brine & Dill.

New to the Jake’s 7- ounce can lineup are its single ser ve 1 5- ounce snack packs, available in its most popular flavors, including Bleu Cheese Cracked Pepper, Bloody Mar y, Mesquite Smoked and Buffalo These packs are the per fec t snacks to throw in your lunch bag or an easy grab on your way out the door. These almonds are in fac t “Straight from Jake’s Orchard,” showcasing the com-

business growth in these cities with Cold Stone Creamer y's proven business model and track record for success " With more than 30 years of business experience contributing to the thriving ice cream industr y, and more than 1,000

Continued on Page 18

pany ’s ver tical integration and commitment to sustainable growing prac tices

Continued on Page 18

Celebrating Handcraf ted C hocolates All Year Long

By Michael Moss, Chief Executive O fficer of Sweet Shop Candies, Inc

At Sweet Shop USA, we pride ourselves on creating premium chocolates handcrafted by our team of ar tisans and shipped to our valued customers all over the USA Our chocolates are a gif t to be enjoyed all year, no matter the occasion!

Sweet Shop USA br ings joy to our customers through a shared love of handmade chocolates in exquisite pack aging, ready to gift to others

Our new floor display has been a tremendous success for many of our established and new customers over the past year.

We introduced the display last summer and had such an over whelming response that we sold out in the first month This new floor display makes

bringing Sweet Shop USA into any store easy I t is beautifully construc ted with the per fec t-sized shelves for our products and a full- color display on the back, mak ing it an excellent piece to put in the middle of your store! This display is eye - catching with its moder n high gloss white finish and Sweet Shop USA gold signage. Our customer care team is always happy to help our customers place their orders and consult with our retailers regarding produc t suggestions We hope you will consider purchasing our popular floor display at this show so you can share the gif t of Sweet Shop USA with your customers – all year long

For more information, go to w w w sweetshopusa com

New C irc ana S nacking Research Reveals How Health, Flavor and Innovation are Redefining Americ a's C ravings

Circana, LLC unveiled its latest research, Snack Unwrap: The I nsatiable Craving for Growth, offering valuable insights into emerging trends shaping U S consumers’ snack ing habits This comprehensive research reveals how evolving consumer priorities, a growing focus on health- conscious choices and broader macroeconomic fac tors are transfor ming snack ing behaviors The repor t also emphasizes the essential role of innovation in foster ing growth within the fast-paced and highly competitive snack ing industr y "Snack ing continues to play a vital role in consumers' lives, meeting needs ranging from quick hunger fixes to indulgent cravings and wellness goals," said Sally Lyons Wyatt, Global Executive Vice President and Chief Industr y Advisor for Circana " While snacks have driven dollar sales growth for years, unit sales tell a more nuanced stor y, with declines in 2022 and 2023, a softened decline in 2024 and a renewed dip as 2025 begins This underscores how consumer snack ing habits are evolving Brands have a significant oppor tunity to adapt

Introducing C rave Brothers ’ Award-Winning Fresh Mozzarella

As a retailer look ing to elevate your cheese offerings, consider Crave Brothers Far mstead Cheese and its awardwinning fresh mozzarella. Located in Water loo, Wisconsin, Crave Brothers combines traditional cheesemak ing techniques with sustainable prac tices, creating a produc t that resonates with today ’s conscious consumers Crave Brothers’ fresh mozzarella is crafted from milk produced by its own herd of Holstein cows. This far m-totable approach ensures unparalleled freshness and qualit y The cheese is made using a traditional process that includes heating and stretching the curd, resulting in a produc t with a delightful creamy texture and a delicate, mild flavor. This fresh mozzarella is incredibly versatile, offered in various shapes and sizes, it is an ideal choice for a variety of culinar y applications The Crave Brothers brand is offered in retail and foodser vice – per fec t for culinar y or the deli bar. Whether used in classic Caprese salads, melted on gour met pizzas, or added to ar tisanal pasta dishes, it enhances both taste and presentation I ts abilit y to absor b flavors makes it a favor ite among chefs and home cooks alike, ensur ing repeat purchases from customers who appreciate high- quality ingredients.

mitment resonates with consumers who prioritize eco -friendly prac tices, positioning your store as a for ward-think ing destination for quality products.

Crave Brothers’ Fresh M ozzarella has received multiple accolades at prestigious cheese competitions, underscoring its excellence in flavor and

craftsmanship By featuring this awardwinning cheese in your store, you can attrac t gourmet enthusiasts and ever yday shoppers look ing for premium options

by leveraging health trends, personalization and innovation to align with these shifting preferences and expec tations "

Key insights from the 2025 repor t include:

• Snack ing Frequenc y R emains

H igh: D espite economic uncer tainties, snack ing remains an integral par t of daily life for U S consumers Nearly half of Amer icans (48 8%) snack three or more times a day, a 2 7% increase year- over-year, with younger demographics (ages 18-44) leading the charge.

• Healthier Options on the R ise: Consumers are increasingly seek ing snacks that align with their dietar y and wellness goals

Approximately 64 1% actively look for snacks perceived as "good for them," mark ing a significant 7 4% increase since 2020. Categories like yogur t, natural cheese chunks and high-protein options are experiencing robust growth due to their nutritional appeal

I n addition to its culinar y appeal, Crave Brothers is committed to sustainability The farm and cheese factor y utilizes green energy produced from their anerobic methane digester This com-

• M acroeconomic I nfluences Dr ive Value - Or iented Choices: R ising concerns about inflation and cost have led to more strategic purchasing prac tices Consumers are still turning to multipack and var iet y options I n addition, sales growth of pr ivate -label snacks is outpacing branded products in several core categories.

• I nnovation Fuels Consumer D e -

mand: From func tional snacks with health benefits to indulgent treats with nostalgic twists, brands are successfully

Par tnering with Crave Brothers offers your customers a superior produc t that aligns with their values of qualit y and sustainability Elevate your cheese selection with Crave Brothers’ Fresh M ozzarella and watch your sales grow as customers seek out this exceptional cheese

For more information, go to w w w cravecheese com

appealing to diverse consumption needs Viral flavor profiles such as ube, per i per i and matcha are foster ing cur iosit y, while collaborations bet ween brands are creating buzz-wor thy produc ts

• Emerging Channels and Trends: Online sales of snacks continue to climb, with near ly 50% of consumers stating they are purchasing snacks online in 2024 Convenience, flexible deliver y options and price -sur fing behaviors have all contr ibuted to the growing prominence of e - commerce in the snack ing sec tor

Lyons Wyatt added, “Snack ing has evolved beyond simply satisfying hunger ; it has become less about impulse and more of a reflec tion of personal values, pr ior ities and lifest yle choices From the rise of health-for ward produc ts to the exper imental exploration of bold flavors, brands must adapt quick ly to meet consumer needs and keep pace with shifting trends.”

S how O ff Your Great Produc ts with Billie -Ann Plastics

By Mathew Rubinstein, Vice President of Sales, Billie-Ann Plastics Pkg Corp

We are a Brook lyn-based and familyowned manufac tur ing company that

winter holidays to bir thdays, anniversaries and more I t's a versatile pack aging solution that suits any event. Our Star Pack aging adds a touch of magic to any item.

specializes in round, oval, rec tangular and square transparent plastic containers, in combinations of all plastic, plastic and cardboard, and plastic and metal, as well as vacuum form trays and inser ts.

Our visual pack aging enables you to show off your great produc ts Whether it is keeping it sleek and simple or going full on graphical, either option will enable you to show off your great produc ts I f leveraging your brand equit y is par t of your strategy, then four- color process or offset printing direc tly onto the pack age will cer tainly do that.

Our newest produc t will romanticize both you and your customers It is a vacuum formed pack age in the shape of a star The clear rec yclable pack age with a gold or silver edge provides a sneak peek into the produc t within, creating an allur ing anticipation that enhances the overall customer exper ience. I t is per fec t for a variety of occasions – from

Two other produc t lines can help you achieve higher perceived values One is a produc t line that will offer surprises I t is a c ylinder that looks like a metal can, but it is not a metal can As the company is named Billie -Ann Plastics, the material that is used to replicate this look is plastic This allows you to provide a package that achieves a greater perceived value without the added cost of metal The second is the unCANNY CAN This cylinder style has a ring-pull design that spor ts an aluminum r ing-pull on one end and a unique tamper evident form-fitting base on the other As you can see on the company website, w w w billieannplastics com, the sk y is the limit for the number of uses for this new and exciting pack aging What a way to make your produc t pop!

We can custom run to your size requirements We have a low minimum of only 1,000 pieces Our smallest diameter c ylinder is 1 5 inches increasing to 7 inches in increments of approximately 0 5 inches For t wo -piece boxes, all lengths, widths and heights are adjustable to your requirements in 1/32inch increments. Vacuum form trays and inser ts using var ying gauges and colors can be as small as 2 x 1 or much larger Star ted in 1973, we are constantly changing the way we do business to help your business Billie -Ann Plastics is a miB Company (made in Brook lyn)

For more information, go to w w w .billieannplastics.com.

NuS tef Baking L aunches

TeaFusions Waffle Cook ies are available in four unique fusion flavors: Chai Apple, Black Tea & Currant, Earl Grey & Passion Fruit, and White Tea & Peach. Made with real fruit, these innovative, flavor ful treats are peanutfree, have 0g trans

Rich Produc ts and Funfetti Sweeten Par tnership with New Cake O ffering

Global, family- owned food company R ich Produc ts (R ich's) and house -hold staple Funfetti® are expanding their lineup of creative desser t solutions with a new Funfetti 5" Uniced R ound Cake Layer

Fully baked with color ful candy bits and bir thday cake flavor, this versatile cake layer is designed to help bakeries deliver custom creations for any occasion – from color ful master pieces and personalized designs to I nstagramable layer cakes With a shelf life of 365 days frozen and five days refrigerated, it offers baker ies both convenience and qualit y, helping retailers keep cases stocked with fun, sweet offer ings all year long

"We're thrilled to expand our por tfolio of Funfetti products, bringing new offerings to mar ket that will help in-store bakeries drive excitement among consumers," said Alvino Battistoni, Vice President, ISB&D Direc t Chains, R ich Products "We know consumers love the Funfetti brand – it's fun, versatile and nostalgic This cake layer delivers on that brand sentiment, while giving bakeries a canvas to create unique, custom desser ts without the added labor, time or cost "

The Canvas for Any Celebration

This new cake layer expands Rich's por tfolio of Funfetti produc ts, which was introduced in 2024 as the first and only Funfetti desser t solutions for in-store bakeries and the only fully finished Funfetti produc ts on the market The por tfolio is designed to help baker ies cut down on time, labor and cost with a var iet y of versatile desser t offer ings, including:

• R ich's Funfetti Ice Cream Cake features a round design that ser ves up to nine people and is made with bir thday cake -flavored vanilla ice cream, classic Funfetti cake, whipped icing and colorful sprink les.

fats, and do not contain any ar tificial flavors, colors or preser vatives With the growing popularity of drink ing tea and snack ing trends suppor ting fusion flavors, TeaFusions delivers the per fec t complementar y snack for tea and other beverages

The exciting new TeaFusions Waffle Cook ies are ideal for grocer y front of store and lunchbox depar tments, delis and convenience stores. The produc ts

• A quar ter-sheet white cake loaded with color ful candy bits and topped with Buttercreme icing and spr ink les, R ich's Funfetti Celebration Cake is per fec t for any occasion

• R ich's Funfetti Cheesecake is packed with bir thday cake flavor, featuring color ful candy bits on top of a rich graham cracker crust and drizzled with decorative white icing Available as individually wrapped 3 25- ounce slices, this treat is per fec t for any occasion – from effor tless ser ving to on-the - go enjoyment

• A fully baked, nine -inch message cook ie, filled with color ful candy bits and bir thday cake flavor, Rich's Funfetti Cook ie Cake comes ready to personalize, making it easy for bakeries to deliver custom treats

• R ich's Funfetti Cake Par fait Cups feature white cake with color ful candy bits and come topped with icing and sprink les. Per fec t for grab -and- go, they offer shoppers instant indulgence with no added time or labor for bakeries

• M ade with R ich's iconic B ettercreme ® whipped icing, R ich's Funfetti Bettercreme features vanilla flavor, Funfetti sprinkles and smooth, light, creamy taste Versatile for many applications, it can help bring any desser t to life – from cakes and cupcakes to cook ies.

"At Funfetti, our goal is to help bring joy to families by transforming ever yday moments into celebrations," said Dan Anglemyer, Chief Operating O fficer, Hometown Food Company "R ich's shares our passion for innovation, celebration and qualit y, offering strong industr y leadership and a diverse por tfolio of creative solutions. Together, we're excited to create more special moments for families through our par tnership "

All products are currently available for in-store bakeries

For more information, go to funfetti.richusa.com.

are available in individual single -ser ve 80- calorie packets, 12- count multipack boxes and in-store baker y containers. For foodser vice, packets come in 72- count and 180- count bulk cases, per fec t for corporate cafeterias, breakrooms, universities, travel/hospitalit y, and health and fitness facilities

For more information, go to w w w .rekopizzelle.com.

Utz Adds New S our C ream & O nion Flavor to Mixed Minis Pretzel Line

U tz®, a leading U S salt y snack brand, has introduced Sour Cream & Onion flavor to its M ixed M inis® Pretzel line. The new flavor is inspired by the brand ’s top -selling flavored potato chip and br ings the bold taste to U tz ’s crunchy, bite -sized pretzels

S our Cream & Onion M ixed M inis,

available in 12- ounce pack ages, feature a savor y blend of tangy sour cream and bold onion flavors, creating a deliciously balanced bite. The Utz Mixed Minis Pretzel line first launched in Februar y 2024 and brings a fun twist to classic Utz Pretzels in the for m of three bite -sized shapes: Twists, R ings and Waffles Sour

Cream & Onion joins two existing flavors in the line, including:

• G ar lic Butter : D eliciously seasoned pretzels covered with a rich and savor y flavor combination of garlic and butter

• M ike’s Hot Honey®: The per fec t balance of sweet heat from M ike’s Hot Honey combined with the satisfying crunch of Utz pretzels

“At U tz, we are always look ing for ways to br ing bold flavors to snack lovers,” said Stacey Schultz, Senior Vice President of M ar keting, U tz Qualit y

Foods, LLC, a subsidiar y of U tz Brands, Inc “By bringing one of our most beloved potato chip flavors into our M ixed M inis Pretzel line, we’re giving fans a whole new way to enjoy that ir resistible taste and crunch they love.”

I n addition to expanding the M ixed M inis line, U tz recently added M ini Twists Pretzels in a new 16- ounce size to its lineup These bite -sized twists showcase U tz ’s commitment to unmatched flavor, using treasured family recipes to create the most flavor ful snacks Crafted through a per fec ted process that ensures the r ight amount of crunch in ever y bite, these pretzels can be enjoyed straight from the bag or paired with dips for ex tra flavor U tz produc ts are available online at utzsnacks com and at leading retailers nationwide

For more information, go to w w w utzsnacks com

Peanut Butter

Genius Gourmet®, the fast- growing creator of “D eliciously Smar t Protein Snacks®”, announced a par tnership with the makers of SKIPPY® peanut butter I t also launched its first protein bar bringing the flavor inspiration of SKIPPY brand’s iconic peanut butter: the G enius G our met SKIPPY I nspired Protein Nut R oll with 0 grams of added sugar

Introducing Refreshing S parkling C lear Protein D rinks

G enius G our met, the fast- growing cre

i e r o p t i o n s ”

Lance R ank in, Genius Gourmet Chief Executive O fficer and for mer Chief Executive O fficer and Founder of Premier Protein, added: “ This has been a dream of ours for a long time, and the technol-

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s u m e p r o t e i n i s c o n s t a n t l y e v o l v i n g,”

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G our met. “As innovators, we wanted to r e i m a g i n e w h a t f u n c t i o n a l p r o t e i n

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Licorice You’ll Love to Eat

Co n s u m e r s h ave s h ow n a n i n c re a s e d desire for things that feel nostalgic I nd u l g e n ce s s u c h a s c a n d y w i t h b e t te rfo r-yo u i n gre d i e nt s h ave b e e n o n t h e

r i s e a s m o re p e o p l e a re l o o k i n g fo r

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q u a l i t y w h e y i s o l ate, t h e s e d r i n k s a re unlike anything else on the market, and we’re excited for people to get their first taste ”

Genius Gourmet Clear Protein Drinks (12-Count Packs)

• Spark ling clear protein: Say goodbye to chalk y protein shakes and hello to smooth, ultra-filtered whey protein isolate

• Innovative carbonation process for a crisp, bubbly finish with ever y sip.

• Fo r m u l a t e d f o r a c t i v e l i

q u i r e d

• Three refreshing flavors: Blue R aspberr y, Fruit Punch and Orange

• Healthy hydration: 90 calor ies, 1g carbs, 20g protein, 0g sugar and 0g lactose in each can

For more information, go to w w w geniusgourmet com

h e a l t h i e r a l te r n at i ve s. D a r re l l Le a h a s l e d t h e c h a rg e i n t h e l i co r i ce m a r k e t ’s grow t h , o f fe r i n g s o f t , a u t h e nt i c, Au st ra l i a n - m a d e l i co r i ce t h at i s n o n - G M O Verified, plant based, and palm oil free a n d m a d e w i t h n o a r t i f i c i a l f l avo r s o r h i g h - f r u c to s e co r n s y r u p A b ove a l l, Darrell Lea licorice is delicious and flavor ful

A Year of Unprecedented Growth

R etailers and consumers have embraced Oh!asis’s bold new look while continuing to enjoy the premium, indulgent flavors they ’ve loved for decades. The results have been clear:

• Sales Surge – A significant increase in sell-through, proving the power of a cohesive, recognizable brand

• Stronger Retail Presence – Expanded shelf space and greater brand recognition have positioned Oh!asis as a categor y leader.

• New M ar kets, New Fans – I ncreased distr ibution has introduced Oh!asis to new regions, delighting more customers worldwide

Tor tuga (Cont ’d from p 1)

The brand’s evolution is showcased in its iconic rum cakes and the more recent Southern Trio series, a tribute to America’s r ich culinar y and spir it her itage. Among these, the Kentuck y B our bon Butter Cake stands out as a symbol of Tor tuga’s master y in blending tradition with modernity This cake, infused with

The company is debuting a sneak peek of its brand new flavors at the show. The three new flavors – Raspberr y (Delightfully Fruity), Cinnamon (Sweet & Spic y) and Pink Lemonade (Nostalgic &

Fan Favorites, Reimagined

Two standout produc ts continue to thrive:

• Coconut Patties – The beloved worldfamous tropical treat remains a top seller, now with eye -catching packaging that draws in shoppers

• Kettle K runch – For mer ly k nown as Coconut Cashew Crunch, this rebranded favor ite has gained momentum with its handcraf ted appeal and addic tive taste

More Than a Rebrand – A Movement

Oh!asis isn’t just a name change – it ’s a renewed commitment to quality, innovation and sustainability O ver the past year, we’ve made exciting strides in:

• E c o - Fr i e n d l y I n i t i a t i v e s

the essence of aged Kentuck y Straight B our bon, is a celebration of flavor, br inging together intr icate aromas, complex tastes and the unique characteristics of handpicked ingredients

“Our 40th anniversar y is a landmar k achievement, and it ’s a testament to our unwavering commitment to excellence,” says Marcus Simmonds, Chief Executive O fficer of Tor tuga Spir it Cakes “ This

R efreshing) – will ar r ive in the United States in the summer of 2025 Dar rell Lea first invented its sof t licorice recipe in a small fac tor y, under the Sydney Har bor Br idge in Sydney, Australia, near ly 100 years ago I t launched in the United States in 2006 with its premium black licor ice and since then, Dar rell Lea has broadened the distr ibution of its produc ts with multiple licor ice flavors and chew y

candy.

To this day, Darrell Lea soft licorice is made in small batches following the same recipe that ’s been per fec ted over time, receiving recognition and accolades along the way

For more information, go to w w w .dleasweets.com, email email customer ser vice@darrelllea.com or stop by booth #1730

gence to even more consumers worldwide

• Exciting New Flavors – Launching limited- edition and seasonal variations to keep customers engaged.

• Expanded Gif table Holiday Assor tment – Tur ning favor ite flavors into unique, delicious gift options

• Retail & Marketing Suppor t – Enhancing point- of-sale materials, digital campaigns and in-store promotions to drive sales.

The Future Is Bright

The response to Oh!asis has been overwhelmingly positive, and this is just the beginning We’re continuing to innovate, expand and br ing tropical indul-

milestone reflects our journey ’s essence – a continuous quest for per fec tion, led by the visionar y mar keting insights of our Head of M ar keting, Natalia G arcia, who has helped shape the creation of unforgettable experiences for our customers.”

Tor tuga Spir it Cakes’ momentous 40th anniversar y celebration promises to be a testament to the brand’s endur-

Join Us at the Show

Celebrate our first successful year and get a sneak peek at what ’s nex t! Visit us at booth #6214 Enjoy our signature tropical treats, sip on a refreshing frozen drink and experience the paradise that is Oh!asis

A hear tfelt thank you to our retail par tners and customers for mak ing this year a sweet success. Here’s to another year of escape -wor thy indulgence!

For more information, go to w w w lasolasbrands com and www ohasis com, call 407 816 9944, email orders@lasolas brands com or stop by booth #6214

ing legac y, showcasing its dedication to creating ex traordinar y cakes that evoke a sense of delight and indulgence Let ’s raise our for ks to 40 years of br inging people together through the finest baked goods and with the spirit of the Caribbean in ever y bite.

For more information, go to w w w tor tugarumcakes com

Darrell Lea (Cont ’d. from p.

Oh!asis (Cont ’d from p 1)

Snacks Expo, and we couldn’t be more excited O ver the past year, we' ve been innovating our produc t line, and we can’t wait to showcase our new additions!

ST: What ’s new with Just The Fun Par t?

AA: Last year at the Snack Expo, we intro-

duced six new flavors: Pistachio Cream, Espresso, Salted Caramel, Mint, PB&J and Cookie Butter This year, we’re thrilled to announce a brand-new flavor: M ilk Chocolate with Popping Candy! In addition to these exciting new flavors, we’ve also launched a new addition to our JTFP line: Just The Fun Bite! mini butter biscuits covered in delicious chocolate

ST: Who is your target market?

From Bulk to Retail:

A Natural Evolution

Loved by snackers, Yupik has long been a trusted source for qualit y bulk ingredients distr ibuted nationwide and through major e - commerce platforms The company is now expanding its line with new snacks, many of which are unique recipes crafted in-house Yupik is set to blend innovation with its signature commitment to quality.

Sweet Moments to Share

Yupik Bir thday Cake M ix transfor ms ever y day into a celebration that both k ids and grown-ups will love This is a par t y-per fec t mix featur ing frosted sugar cook ies, chocolate - covered almonds, rainbow nonpareils and more

The Role of CPA in Contrac t Packaging and Manufac turing

CPA ser ves as the leading resource for companies look ing for contract pack aging and manufac turing solutions With an ex tensive net wor k of vetted members, CPA offers brands access to trusted professionals who can help bring their produc ts to market efficiently and costeffec tively. CPA members specialize in a wide range of capabilities, including primar y and secondar y pack aging, comanufac turing, labeling and fulfillment ser vices tailored to the unique needs of the snack and confec tioner y industries

B y wor k ing with CPA, sweets and snacks manufac turers can identify the r ight par tners, streamline their operations, and focus on brand growth rather than the complexities of in-house produc tion Whether a company is launch-

SKIPPY (Cont ’d. from p. 12)

r t n e r s

i

n i

c r e d i b l e o p p o r t u n i t y f o r g r o w t h , ”

s a i d P e t e V a s D i a s , P r e s i d e n t o f G e -

n i u s G

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a n d d r a m a t i c a l l y i m p r o v e o u r s a l e s

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SKIPPY Inspired Protein Nut Rolls are

sweet surprises For nights when you're craving a campfire treat in the comfor t of your home, the S’mores M ix delivers all the classic flavors of chocolate, marshmallow and graham cracker goodness. The Jukebox M ix combines banana chips, peanuts and chocolate truffles for a nostalgic snack inspired by old-school diners and milkshakes

Cocktail-Inspired Snacks

The brand also offers t wo cocktail-inspired snacks: Bloody M ar y Cashews pack a bold punch of tomato and celer y, capturing the unmistakable flavor of the iconic cocktail in ever y bite M imosa Cashews mix orange and cranberr y flavors for a citrusy burst of fun, reminiscent of brunch Whether you’re hosting fr iends or treating yourself, these unique creations are wor th a toast.

ing a new produc t, expanding production capacit y or seek ing specialized pack aging solutions, CPA provides the industr y exper tise needed to navigate these challenges

CoPack Connec t:

Simplifying the Search for External Manufac turing Par tners

CoPack Connec t is CPA’s dedicated AIdriven RFQ tool designed to help businesses find the ideal contract packaging and manufac turing par tners This initiative provides a struc tured approach to matchmak ing brands with ser vice providers that meet their specific produc tion, pack aging and logistical requirements

Sweets and snacks manufacturers can take advantage of CoPack Connec t by :

• Accessing a Curated Network: CoPack Connect provides contract pack aging and manufacturing partners with expert-

a delicious addition to the protein market, delivering the sweet and salty taste and chew y tex ture of a nut roll candy bar.

SKIPPY Inspired Protein Nut Roll (10- count packages)

• Go nuts for the taste: Per fect fusion of gooey caramel, salted roasted peanuts and a delicious peanut butter flavored core that tastes like SKIPPY peanut butter.

• H o w i t r o l l s : 2 1 0 c a l o r i e

AA: Simply put, we made this produc t for ever yone to enjoy People of all ages have a distinc t memor y of the end of a sundae cone Whether you’re 8 or 80, you’ll remember rushing to the bottom to get that last, chocolate -filled bite

ST: What is the nature of your distribution?

AA: We are the direc t manufac turer of Just The Fun Par t We have seven pro-

Savor y Bites from Around the World

offers savor y snacks inspired by global

blend smok y with sweetness, while the

out of this wor ld, the Cosmic Cashews c

duc tion facilities in Tur key, where our produc t is carefully made While we expor t globally, our main distribution center is conveniently located in our warehouse in New Jersey We stock over 150 different items and Just The Fun Par t is always available.

For more information, go to w w w justt hefunpar t com, call 551 333 1119 or stop by booth #2372

foods Yupik makes it easy to stock your pantr y with both wholesome ingredients and gourmet snacks From ever yday essential to bold, flavor ful mixes, a Yupik pantr y has it all.

Yupik Gives Back

Fo r Yu p i k , fo o d

community The company proudly sup

seeds with sweet and savor y notes for a

l y i n t e r s t e l l a r s n a c k Th i n k e ve r y -

t h i n g b a g e l re i m a g i n e d fo r a n o t h e r galax y.

High-Quality Ingredients

Beyond these new flavors, Yupik also offers an amazing selec tion of high- quality pantr y essentials These include dried fruits, nuts, grains and even more, like specialt y gluten-free flours and super -

ise in the sweets and snacks sector

• Receiving Personalized Matches: The program helps brands find par tners that align with their business needs, whether they require specialized packaging, scalabilit y or unique produc tion capabilities

• Connec ting with the R ight Par tners: CoPack Connec t offers matchmak ing ser vices to ensure brands find the right solutions at the right time.

• Gaining Industr y Insights: CPA members and CoPack Connec t par ticipants provide valuable insights into best practices, regulator y compliance and emerging trends in the contrac t packaging and manufac turing industr y

Why Brands Should Leverage CPA and CoPack Connec t

For sweets and snacks manufac turers look ing to expand their reach, improve efficienc y or innovate in their produc t

• Satisfy cravings: tastes like a candy bar but without the added sugar.

Genius Gourmet has a variety of produc ts in development with the SKIPPY brand in 2025, which will give more options to anyone who enjoys quality protein snacks: athletes look ing to power up pre - or post-workout and families and individuals who want to snack at home and on the go.

To order these deliciously smar t protein snacks or to lear n about wholesale oppor tunities, visit w w w geniusgourmet com

For more information, go to

tootsi com, email sales@tootsi com or stop by booth #6150

pack aging, CPA and CoPack Connec t offer invaluable resources. By engaging with CPA, businesses can:

• Reduce the risk and time involved in finding reliable manufacturing par tners

• Access a wealth of industr y k nowledge and network ing oppor tunities

• Ensure their produc ts meet qualit y, safety, and regulator y standards With the increasing demand for flexible and scalable produc tion solutions, CPA provides the connec tions and exper tise needed to tur n produc t ideas into retail-ready realities Whether a brand is just star ting out or look ing to optimize existing operations, CPA is here to help guide sweets and snacks manufac turers in finding the right contrac t pack aging and manufac turing solutions for their business.

For more information, go to w w w contractpackaging org/cpc

About the SKIPPY Brand

At its core, the SKIPPY peanut butter brand br ings fun to life, building the trust and loyalt y of peanut-butter fans since 1933 This commitment to quality has earned it a place among America’s favorite peanut butters SKIPPY peanut butter, which was acquired by Hor mel Foods Cor poration in 2013, br ings the per fec t combination of sweet-and-savor y peanut flavor to ever ything it touches.

For more information, go to www genius gourmet com and www peanutbutter com

Yupik (Cont ’d from p 1)

CPA (Cont ’d. from p. 1)

Chicago Impor ting (Cont ’d. from p 1)

cracker line, Crisp, to various countries over the years, we are thrilled to suppor t Fazer in launching the Crisp brand here in the United States,” says Nanc y E Fino, Vice President of Marketing at Chicago Impor ting Company.

Fino adds, “ The timing for these produc ts is per fec t The healthy snacks market cur rently stands at approximately $21 billion and is projec ted to grow at a compound annual growth rate of 7 5% by 2030 M oreover, healthy savor y snacks hold nearly 33% of the total market share. We anticipate that our customers, who already appreciate Fazer for its exceptional confec tions, will

snack that tastes amazing and makes you feel good.

ST: What new produc ts are you showcasing at the show this year?

NN: We’re thr illed to introduce several new additions to our ginger-based snack lineup Alongside our best-selling Ginger Chews, we are launching:

• New Ginger Chew Flavors – Expanding our lineup with our new Cola Flavor

• New Ginger Hard Candy – A longlasting, refreshing way to enjoy the sweet-spic y k ick of real ginger in a hard candy and liquid ginger center

• New Ginger Trail M ix – A unique

locations and counting, Cold Stone Creamer y has per fec ted a sustainable model that's built for ease and scalability, with low barriers to entr y and minimal exper ience necessar y for entrepreneurs to begin their ownership jour ney," said Blake B or wick , Brand Leader at Cold Stone Creamer y "Cold Stone Creamer y has a strong reputation in Ok lahoma, and it was built by franchise par tners who value quality, ser vice and community We are prepared to expand our net wor k of dedicated franchise par tners and suppor t new ownership."

There are t wo open Cold Stone Creamer y locations in Ok lahoma, and more in the pipeline to open soon Cold Stone franchisees operate a scalable

Jake’s (Cont ’d from p 4)

eating this healthy snack both fun and s at i s f y i n g Pro d u ce d i n a d e d i c ate d peanut-free facility, these premium Cali fo r n i a a l m o n d s a re d r y ro a s te d a n d seasoned in small batches to deliver exceptional qualit y

Almonds are an essential plant-based snack ing alternative providing numerous health benefits with key protein, vitamins and minerals, which should

warmly welcome this new categor y ”

Staying true to its brand promise of “Nor ther n M agic M ade R eal ” and its commitment to using “nature’s finest ingredients, with nothing unnecessar y added,” Fazer's Crisp produc ts are made with sourdough. They are r ich in fiber, utilize 100% whole grain r ye flour and achieve their satisfying crunch through ex tensive bak ing

Fazer Crisp is a versatile and flavor ful snack suitable for ever y day Enjoy them as is, with soup or salad or paired with cheese, deli meats, tuna or egg salad, avocado and tomato, smoked salmon with cream cheese or nut butters with fruit

Available in three varieties: Dark R ye,

blend of nuts, dr ied fruits and spic ysweet ginger pieces for the per fec t balance of crunch and flavor

ST: Why is ginger such a key ingredient in your sweets and snacks?

NN: Ginger is a powerhouse ingredient – it ’s naturally warming, aids digestion, helps with nausea and gives a boost of energy I t also delivers a bold, cravewor thy flavor that is different from anything else in the candy aisle. That is why our Ginger Chews have become America’s favor ite – because they br ing the per fec t mix of indulgence and wellness in one bite

ST: The sweets and snacks industr y is highly competitive What sets Prince of

and efficient business model that prides itself on high- qualit y produc ts, exceptional ser vice and exper t suppor t O wners can expect a flexible business model, in-store creamer y for premium produc t creation and consistent suppor t with access to new tools and resources.

"Af ter retir ing in 2004, I began my journey with Cold Stone in 2006 by purchasing an existing location in Santa Clara, and since then, I have expanded to a second site in Edmond, Ok lahoma I k new Cold Stone Creamer y was where I wanted to star t my nex t chapter, as it allowed us to deliver excellent customer ser vice and offer a premium produc t that guests love," said Char les Hamm, Cold Stone Creamer y franchise owner

" With Cold Stone's proven systems and strong suppor t, we implemented the right controls to ensure profitability, al-

always be par t of a healthy diet Be sure to tr y some of Jake’s bold and unique seasoned almond products and keep on the lookout for a new Jake’s flavor coming soon.

Jasper Specialty Foods is a multi-generational, family-run operation headquartered in Newman, California, specializing in the production of unique almond related food snacks, confections and other treats for the specialty food market “From

R ye and R ye & Rosemar y, Fazer Crisp is sold in cases of nine, with the selling units pack aged in a display box for easy store merchandising

Chicago Impor ting Company is introducing this exciting snack , along with other new produc ts, at this year ’s show in booth #1301.

About Chicago Impor ting Company

Established in 1992 by Lars Berntson, a veteran in the impor ted food and beverage industr y, Chicago I mpor ting Company is a pr ivately held niche impor ter and distributor located in suburban Chicago. O ffering curated specialty foods and confec tions from the Nordic region and wester n Europe, the com-

NN: First and foremost, we’re the No 1 Ginger Chews brand in America – that’s a title we’ve earned through decades of quality, innovation and customer trust We don’t just follow trends; we set them by pioneering new flavors and formats while keeping our commitment to using real ginger in our products With 40 years in the industry and 100,000-plus retail locations nationwide, retailers and buyers know that when they stock our products, they are getting a proven best-seller

ST: What can attendees expec t when they stop by booth #2515?

NN: Visitors will get to see our newest Ginger Chew flavor, our new Ginger

lowing us to continue operations and suppor t our families The Cold Stone team was invaluable in making the transition smooth and providing us with essential resources for success " Cold Stone Creamer y is pursuing prospec ts to spear head Ok lahoma Cit y and Tulsa expansion with eligible candidates ranging from first-time owners to exper ienced investors with diverse business por tfolios To join a fast- growing brand with more than three decades of experience and a team with a proven track record for helping its franchise owners reach their business goals, the initial franchise fee to star t a new traditional Cold Stone Creamer y franchise is $27,000

About Cold Stone Creamer y Cold Stone Creamer y delivers the Ulti-

Farm to Market” is a slogan often used to epitomize the philosophy of the company in that, first and foremost, they are farmers seeking to grow and produce the finest almonds in the world by controlling ever y aspect of the process including planting, farming, harvesting, processing, packaging, sales and distribution S ome of its popular brands include Nunes Far ms, Jake’s Nut R oasters and Jasper R anch, to name a few The company is ac tively involved in developing

pany ser ves retailers and distr ibutors nationwide and across multiple channels

About Fazer Fazer is one of the largest cor porations in the Finnish food industr y. The company was founded by K arl Fazer in 1891, as a “French-Russian café” in central Helsink i Today, it employs over 6,000 people across Finland, Sweden, Lat via, Lithuania, Estonia, D enmar k , Nor way and Poland I ts produc ts are expor ted to more than 40 countries

For more information, go to www.chicago impor ting.com and w w w.fazer.fi or stop by booth #1301

Hard Candy and Ginger Trail M ix While at our booth, come tr y samples and experience firsthand why we’re the No 1 brand in the ginger chews. We’re also here to connec t with retailers, distributors and buyers who want to bring ontrend, func tional sweets and snacks to their shelves

I f you’re look ing for snacks that excite the taste buds and offer real benefits, you can’t miss booth #2515! Stop by to tr y our newest innovations and see why Prince of Peace is the undisputed leader in ginger-based sweets and snacks

For more information, go to w w w popus com, email contact@ popus com, call 925 292 3888 or stop by booth #2515

mate Ice Cream Experience® through a community of franchisees who are passionate about ice cream The secret recipe for smooth and creamy ice cream is handcraf ted fresh in-store, and then customized by combining a var iet y of mix-ins on a frozen granite stone. Headquar tered in S cottsdale, Ar izona, Cold Stone Creamer y is owned by parent company K ahala Brands™, one of the fastest- growing franchising companies in the world with a por tfolio of nearly 30 fast- casual and quick-ser vice restaurant brands with approximately 3,000 locations in 35 countr ies. The Cold Stone Creamer y brand operates nearly 1,500 locations globally in approximately 30 countries worldwide

For more information, go to w w w coldstonecreamer y com

new flavors, custom mixes and smar t pack aging with an emphasis on small batch process and exceptional qualit y Califor nia almonds from Jake’s Nut Roasters are the per fec t pairing of bold new flavors and traditional, handcrafted produc tion

For more information, go to w w w jasper specialt yfoods com or w w w jakes nutroasters com, email info@jasper specialtyfoods com, call 800 255 1641

Cold Stone Creamer y (Cont ’d. from p. 4)

Prince of Peace (Cont ’d from p 1)

Peace apar t?

GOURMET NEWS

Taste What Europ e Do es Best

Meet Distinctly Deliciously European – a joint promotional campaign supporting the producers of Grana Padano PDO cheese and Prosciutto di Parma PDO, emphasizing the importance of quality, authenticity and tradition

Grana Padano cheese and Prosciutto di Parma are prime examples of what the Protected Designation of Origin symbol indicates – they are produced by real people, in specific geographical regions of Europe using centuries-old techniques to handcraft incomparably delicious food that cannot be replicated, mass-produced or processed anywhere else

Grana Padano PDO Cheese

Lactose free due to its production and aging process, the taste of Grana Padano PDO evolves during aging, making it an extremely versatile cheese.

Aged 9 to 16 months:

• Sweet and delicate taste

Pale in color with a texture that does not yet have the typical “grainy” structure

• Ideal with an aperitif, flaked in a fresh salad or to complete a carpaccio or to make sauces and creams

Aged over 16 months:

• Savory and distinctive taste, but not overpowering

Slightly darker in color with a “grainy” structure

Aged 14-16 months:

• The ham is less dry at this age and is still developing its full flavor Since it is still fairly mild in taste, it can be used in many different applications and recipes

• Perfect for appetizers, cooking, fillings for pasta or when making a cooked recipe

Aged 16-24 months:

• The prosciutto flavor is slightly more defined and present

• Often described as nutty or earthy, it is best eaten alone or as part of a charcuterie board with cheese, nuts, bread, fruit o

vors

Aged 24-36 months:

• Prosciutto di Parma from two years and beyond should never be cooked, and only eaten as is or with light cheeses that don’t

• Perfect for grating in a variety of dishes, such as soufflés, quiches, creamy pastas, risotto and soups or simply eaten on its own

Grana Padano Riser va PDO

Aged over 20 months:

• Rich and nutty flavor, but not aggressive Darker in color with a grainy texture

• Perfect for a luxurious cheeseboard, served with nuts, fruit and chutneys

Prosciutto di Parma PDO

As Prosciutto di Parma ages, the flavor becomes more complex

Cakes

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

Since its inception in 1984, Tortuga has remained at the forefront of the market, continuously pushing boundaries and delighting consumers with an array of delectable offerings For over 40 years, the company has been a strong presence in the cruise channel, major big box retailers across North America, esteemed department and grocery stores, as well as the flourishing gifting sector Building on the triumph of its iconic rum cakes, Tortuga has ventured into new territory with the introduction of the Kentucky Bourbon Butter Cake, a testament to the brand’s unyielding spirit of exploration in the world of spirits

This jour ney led to the creation of Tor-

Edmond Fallot Honey & Smoked Paprika Mustard

New from the Edmond Fallot Collection: Honey & Smoked Paprika Mustard Retailers looking to offer a gourmet condiment with exceptional depth of flavor will appreciate Edmond Fallot Honey & Smoked Paprika Mustard Crafted in Burgundy, France, by the renowned Edmond Fallot mustard mill, this new premium mustard blends the robust tang of Dijon with the delicate sweetness of honey and the rich smokiness of paprika The result is a versatile, flavor-packed mustard that enhances everything from sandwiches and charcuterie boards to marinades and dressings Made using traditional stone-milling

techniques, Edmond Fallot mustards are known for their superior texture and authentic taste, making them a sought-after addition to any gourmet selection The elegant glass jar and artisanal quality also make this product an attractive offering for specialty food shops, delis and gourmet grocers Stocking Edmond Fallot’s Honey & Smoked Paprika Mustard ensures your customers have access to a high-quality, French-crafted condiment that elevates everyday meals To place an order or inquire about wholesale opportunities, please email The French Farm or visit the website

The French Farm wholesale thefrenchfarm com

Enstrom Almond Toffee Petites

Good things come in small packages

compete with its flavor This older age has a taste that’s more mature and full-flavored, and is pleasantly drier, with less moisture

Distinctly Deliciously European debuted its campaign at the Texas Restaurant Show in July 2024 and will continue their efforts in raising awareness about these unique European foods among U S chefs at this year’s show

Distinctly Deliciously European www.distinctlydeliciouslyeuropean.eu

tuga’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

Individually 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 ingredi-

3Do o dler Chef

3Doodler’s 3Doodler Chef, is an award-winning culinary tool that lets chefs, bakers and food enthusiasts craft intricate 3D designs using candy Recognized as one of Time’s Best Inventions of 2023, the 3Doodler Chef brings a new level of ease and creativity to dessert decoration and food art

ents 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 allnatural 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

Enstrom 800 252 5498 www.enstrom.co

Engineered for effortless use, the 3Doodler Chef allows professionals and home bakers alike to create eye-catching designs in minutes, with minimal cleanup or skill level required By simply loading the pen with vibrant candy capsules, users can start drawing detailed, flavorful decorations with the touch of a button, making culinary artistry accessible to everyone

With the 3Doodler Chef, users can create elaborate candy art and cake toppers or even add unique 3D accents to their desserts Perfect for professionals and novices alike, the 3Doodler Chef removes the hassle from traditional candy work by replacing labor-intensive methods with an intuitive, handheld tool

Each 3Doodler Chef comes equipped with custom temperature and speed settings to tailor its output for various levels of detail Combined with ergonomic design for prolonged comfort, it lets chefs craft everything from delicate filigrees to bold, three-dimensional forms without the strain or time limitations that typically accompany candy sculpting

Crafted with care, the 3Doodler Chef ’s candy capsules are gluten-free, vegan, and diabetic-friendly, allowing anyone to enjoy their delicious, candy-based creations Available in five natural, vibrant colors

3Doodler www the3doodler com

Tor tuga Spirit

Crave Brothers Mascarp one

Crave Brothers Mascarpone is a perfect addition to your shelves for Mother’s Day, offering customers a rich, creamy Italian cheese ideal for a variety of delicious dishes

To elevate your offerings, consider c r o s s - m e r c h a n d i s i n g this award-winning sweet cream Mascarpone with complementary products You can create a “Tiramisu Kit,” pairing Crave Brothers Mascarpone with ladyfingers, cocoa powder and coffee for a fun, easy-to-make dessert

Another great option is to bundle it with graham cracker crust, fresh berries and a recipe for a decadent Mascarpone cheesecake For a more breakfast-focused offering, cross-merchandise mascarpone with pancake or waffle mixes, maple syrup and fresh fruit, encouraging customers to create a spe-

cial Mother’s Day breakfast

You could also curate Italian-inspired gift baskets featuring Mascarpone alongside olive oil, pasta and balsamic vinegar, making for an elegant gift option Additionally, showcasing Mascarpone’s versatility by pairing it with fresh herbs, crusty bread or savory pasta sauces will entice customers looking for both sweet and savory meal ideas

Offering recipe cards or hosting instore samples can further inspire shoppers and highlight the many ways to enjoy Crave Brothers Mascarpone For more information, please visit the website

Crave Brothers www.cravecheese.com

Tonnino Tuna for Kids

As the leading gourmet tuna brand in the United States, Tonnino prides itself on sustainable fishing practices widely respected for a preservation of quality and flavor

Tonnino shakes the canned seafood market with the launch of its first-ever tuna can specifically designed for kids, now available at Walmart This tuna offers a perfect blend of delicious taste and healthy convenience tailored to young palates These fun, kid-friendly varieties are packed with lean, proteinrich, dolphin-safe, combined with fresh diced vegetables

Each can is a standalone meal –pasta, pizza, tuna melt or mac and cheese – making healthy eating both easy and enjoyable for kids The packaging is eye-catching, featuring a friendly tuna character on a conveniently petite package The two standout varieties are Premium Yellowfin Tuna chunks with sweet cor n in water (3 7 ounces) and Pre-

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 Bobak story takes root in

Ariston Sp ecialties Risottos

Ariston has now added authentic risottos from Italy to its line of products

Are your customers pressed for time and looking for a convenient, delicious, timesaving side dish for their family meal?

These risottos make it easy for you to do just that Make this wonderful dish at home within 18 minutes There are 6 5 servings per container

Risotto is a norther n Italian rice dish made with a special high-starch, shortgrain rice Risotto is cooked in broth until it reaches a creamy consistency

Ariston’s Risottos are available in four flavors: Risotto with Truffle, Risotto with Pumpkin, Risotto with Porcini Mushroom and Risotto with 4 Cheese

infused olive oils

One of the benefits of these products is that it is gluten free and has no added salt They are also GMO free and have 0 percent cholesterol

In addition, you can get creative with the risottos and pair them with other Ariston products For example, the Pumpkin

gested instructions on the box and add water

However, if you prefer extra flavor, you can use beef, chicken or vegetable broth You can also enhance the risotto’s creaminess and flavor by adding Ariston’s Select Extra Virgin Olive Oil or any of its

Kraft NotMac&Cheese

The third product from The Kraft Heinz Company and TheNotCompany has launched: plant-based Kraft Mac & Cheese – Kraft NotMac&Cheese

Less than 30 percent of plant-based mac & cheese buyers are repeating purchases as taste and texture remain their largest pain points The Kraft Heinz Not Company aims to address consumers’ plantbased preferences and evolving needs with the debut of two great-tasting plant-based mac & cheese offerings

Risotto pairs well with Ariston’s Rosemary, Basil olive oil, or Curry infused olive oil You can also add Ariston’s sea salt line to any of these risottos products as well Enjoy and buon appetito from Ariston Specialties!

Ariston Specialties www aristonspecialties com

“The Kraft Heinz Not Company creates plant-based versions of fan-favorite foods that taste like the real thing, yet don’t require people to drastically change their eating habits,” said Lucho Lopez-May, CEO, The Kraft Heinz Not Company “NotCo brings its revolutionary AI technology that has a proven track record in creating mouthwatering plant-based foods to

Kraft – the beloved mac and cheese brand that sells over a million boxes every day Leveraging the strengths of both companies, we’re offering the creamy and comforting experience Kraft Mac & Cheese fans have loved for over 85 years –without the dairy ” The launch builds on The Kraft Heinz Not Company’s current plant-based offerings of Kraft NotCheese Slices and NotMayo The Kraft Heinz Not Company will continue its plans to scale into several more categories and begin inter national expansion in 2024 Available in Original and White Cheddar flavors, Kraft NotMac&Cheese will continue rolling out on shelves nationwide through early 2024

Kraft Heinz Company www.kraftheinzcompany.com

Bobak Sausage Company www.bobak.com

mium Yellowfin Tuna with carrots and peas in vegetable oil (3 7 ounces)

Tonnino www tonnino com

SMORGASBORD

Microalgae Protein Innovator Gets

$25M Funding

Israeli climate food-tech company Brevel, Ltd , secured more than $5 million in a seed extension up-round, bringing the total investment in the round to $25 million This investment injection allows it to accelerate its go-to-market strategy and develop microalgae proteins for multiple food and beverage applications

The current expansion is based on exercises of warrants the investors were granted in the initial closing of the seed round in June 2023 The warrants were fully at the discretion of the investors who decided to increase their stake in the company NevaTeam Partners, Siddhi Capital, European Union’s EIC Fund, Good Protein Fund, The Food Tech Lab and PVS Investments are among the notable investors In addition, the extension attracted multiple new investors who were granted access under the same terms

“Our investors chose to reinvest, based on Brevel’s impressive progress following the last round,” said Yonatan Golan, cofounder and CEO of Brevel “We are dedicated to delivering nutritious protein that can replace animal protein in formulations

“Our vision as a climate food-tech startup is to reduce the carbon footprint to minimum by developing affordable, flavorneutral flavored and functional microalgae protein at global scales for consumers It ticks all the boxes: it’s good for the people, good for our customers, and good for the planet ”

Brevel’s recent successes include: completion of the first-of-a-kind commercial factory, successful scale-up of the technology to a commercial production volume of 5,000L, securing a commercial and jointdevelopment agreement with The Central Bottling Company and significant advancements of Brevel’s protein and polar lipid ingredient developments

The funding will accelerate Brevel’s commercial activities and allow the company to reach understandings with manufacturing JV partners for future production lines, alongside signing of additional offtake agreements with customers in preparation for large-scale production

“At NevaTeam Partners, we invest in visionary companies that redefine industries, and Brevel is a perfect example of bold in-

TRADESHOWCALENDAR

(dates sub ect to change)

May 12-15

Food Safety Summit

Rosemont, Illinois

www foodsafetysummit com

May 13-15

Sweets and Snacks Expo Indianapolis, Indiana

www sweetsandsnacks com

June 1-3

Dairy Deli Bake Seminar & Expo

New Orleans, www iddba org

June 23-25

International Society of Sports Nutrition Annual Conference and Expo

Delray Beach, Florida

www sportsnutritionsociety org

June 29-July 1

Summer Fancy Food Show

New York City, New York

www specialtyfood com

July 13-15

School Nutrition Association Annual

National Conference

San Antonio, Texas

www schoolnutrition org

July 23-26

American Cheese Society’s Annual Conference Sacramento, California

www cheesesociety org/conference

Aug. 20-22

Newtopia Now Denver, Colorado

www newhope com

Sept 10-12

Seafood Expo Asia

Singapore www seafoodexpo com

Sept 24-25

Plant Based World Expo

New York City, New York

www plantbasedworldexpo com

novation,” said Shai Levy, partner of Nevateam Partners and board member of Brevel “The shareholders’ decision to exercise their warrants is a strong vote of confidence in Brevel’s mission and execution

“We believe their technology will play a pivotal role in shaping the future of alternative proteins, and we are excited to continue supporting their journey toward that ”

Brevel’s proprietary technology for cultivating microalgae combines light with sugar based fermentation in indoor bioreactors This innovative platform enables the efficient production of nutrient-rich microalgae in large quantities, without the need for genetic modification

excellent emulsifying, gelling and foaming properties

It possesses remarkable nutritional value, with a full amino-acid profile It also is highly functional, non-allergenic, non-GMO, and planet-friendly Microalgae’s natural array of nutrients includes protein, lipids, fibers and bioactive antioxidants derived from photosynthesis Ever y component of the biomass is a vital part of Brevel’s portfolio and business plan

Fermentation, traditionally limited to dark environments, produces microalgae at high yields and affordable costs, yet poor in light dependent nutrients, functionalities and overall commercial value

Brevel is the first company to unite the two processes and take fermentation out of the dark, producing high quality, nutrient rich microalgae at high yields and low costs

Brevel’s advanced downstream process delivers a white, completely neutral-flavored microalgae protein isolate powder

The powder can be seamlessly integrated into a broad spectrum of meat and dair y alternatives as a functional ingredient with

“Our business model is similar to that of soy protein,” Golan said “The revenue must come from the co-products just as with soy and meat products Our combined light and fermentation platform allows us to capitalize on all of the components of the microalgae and not just the protein portion

“

technology enables us to increase bottomline results since we produce, in addition to the protein, functional oil with potent

tional fibers for food applications,” Golan said

“Through this wide portfolio, we can achieve overall price parity for our superior protein as well as for each co-product We plan to roll out the next products in line this summer ” GN

Bubbies Rolls Out Certified

Bubbies Ice Cream is taking a major step forward in its sustainability journey with the rollout of its certified home-compostable packaging

Bubbies is replacing its internal clamshell packaging with new paper pulp trays This simple yet impactful packaging switch significantly reduces the brand’s plastic waste and will eliminate approximately 310 tons of plastic from entering landfills each year

Bubbies partnered with Earthcycle to develop these exclusive, certified home-compostable inner trays, which meet the growing consumer demand for environmentally-friendly solutions According to Diversitech Global, 75 percent of shoppers consider sustainability important when making purchasing decisions

The new paper pulp trays are biodegradable in home composting environments within six months, offering a seamless way for consumers to reduce their ecological footprint

After extensive testing, Bubbies has ensured that its new planet-friendly packag-

ing functions comparably to its previous plastic trays with a 94 percent reduction in plastic use Additionally, this packaging innovation eliminates Bubbies’ yearly use of:

• 621,703 pounds of plastic, or 31 2 million water bottles

• 21 7 million kBtu of energy, or enough energy to power 136 3 U S homes yearly

• 1 6 million pounds of greenhouse gas emissions, or emissions from 158 6 cars yearly

Furthering its dedication to earthfriendly practices, Bubbies has also partnered with multiple sustainably-minded organizations over the years to help clean up over 35,000 pounds of ocean-bound plastic This effort underscores the brand’s mission to make a meaningful, positive impact on the environment

Bubbies’ new paper pulp trays are available at select Whole Foods Markets, Publix Super Markets, Sprouts Farmers Markets, Safeway, H-E-B, Gelson’s Market locations, online via the brand’s website, and many other retailers across the country GN