Gourmet News

• Soccer Champ Alex Morgan, Bobbie Brand: ‘There’s No Scoreboard in Motherhood’

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• Learning Cultural Histor y in High School Culinar y Classes Fosters Appreciation

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• Sur vey: Young Forgo Restaurant Dining, Skip Meals to Afford Rent, Mortgage

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• Free of Danone Proposal, Lifeway Foods Focuses on Executing Growth Strategy

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• Grilling Season Carries Over to Soup Season, Bayou Inspires Chips, Mayo Gets Makeover

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• Global Food Traceability Center Launches Tool to Strengthen Food Value Chain

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• Whole Foods Trends: Fiber, Freezer Finds, Female Farmers

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• Featured Products

PAGE 19

• Advertiser Index

PAGE 22

Chicago Chefs Host Sunday Brunch, Rise & Shine, Get Heavenly Surprise

BY WILBERT JONES Special to Gourmet News

Chicago Gourmet held a delightful brunch party on a Sunday in late September called Rise & Shine, hosted by celebrity chefs Art Smith, Lorena Garcia and Jernard Wells The event showcased Chicago’s diverse food scene that featured top chefs, tastings and wine pairings, while supporting a good cause – The Illinois Restaurant Association Educational foundation

This epicurean brunch consisted of savor y and sweet elevated bites prepared by various chefs, creative cocktails and live

music, which set the tone, while guests enjoyed the Harris Theater Rooftop in Millennium Park

Chef Jernard Wells, owner of Haute Cuisine

LLC, offered a Truffle Hot Honey Chicken Slider (crispy chicken, zesty pickles, sweet and spicy onions, brioche bun) Chef Sarah Stegner, owner of Prairie Grass Café, served a Stuffed Heirloom Pump-

kin French Toast (luxur y pie pumpkin “French toast,” stuffed with cream cheese, Kerr ygold butter and homemade pumpkin syrup) Chef Lorena Garcia ser ved family-style brunch bites with Latin flair

Solar Dr ying Technology Fights Food Waste

BY ANA FERNANDA CONTRERAS Special to Gourmet News

A University of Arizona startup is bringing a solar-powered drying

tower to market to help combat one of the world’s most pressing challenges: food waste

The company, Kuairu, was founded by CEO Renata Coelho, co-founder Pedro Coelho, and UA professor Goggy Davidowitz, who developed the tower through his research in the College of Agriculture, Life & Environmental Sciences Tech Launch Arizona, the unit that helps university innovators com-

BY KELLY DEVOS Special to Gourmet News

If breakfast is the most important meal of the day, then cereal grains are America’s morning MVPs

Corn, wheat, rice, oats, barley and rye aren’t just pantry staples

They’re the backbone of our diets, the fuel in our lunch boxes and the crunchy, golden heart of a thousand cereal ads But before they ever meet your spoon, these grains take epic road trips, river cruises and cross-countr y train rides

The journey from field to bowl is anything but simple

mercialize inventions stemming from their work, is working with the team to help them through the process, connect them with investors, and position them for future success

Ever y year, 40 percent of the food produced in the United States never makes it to a plate Instead, it ends up in landfills, creating methane emissions and wasting the water, labor, and resources invested to grow it

The solar drying tower offers a

Ever y year, billions of tons of cereal grains crisscross the United States, moving from farms in the Midwest to ports to processing plants to kitchen tables in ever y state Along the way, they rely on a complex transportation network of highways, railways and waterways

That network faces big challenges: how to keep costs low so cereal stays affordable, how to reduce carbon emissions so breakfast is sustainable and how to make the system resilient enough to handle unexpected shocks, like floods, droughts or even a bridge collapse

Market of Choice Welcomes Emerging Oregon Food Brands

Independent, family-owned grocer Market of Choice has been a supporter of local makers since its founding As a cornerstone of Oregon’s robust food innovation ecosystem, Market of Choice has nurtured thousands of partnerships with local maker startups through its MOJO program alone Market of Choice doesn’t just stock local products – it makes itself available to assist makers at each step of their journey, whether that means offering guidance through Oregon’s Food Innovation Center, ser ving as a

judge in statewide food entrepreneur pitch fests and food shows or mentoring new brands directly

Through this collaborative network, Market of Choice champions makers such as Pistakio, Buji Brown Butter, Iliana Maura Divinely Dairy-Free Butter and Manny’s Choice – helping transform passion into products and bring them to the shelf and into customers’ hands

“Oregon’s food culture

thrives on connection and collaboration,” said John Boyle, chief

merchandising and marketing officer for Market of Choice “By building connections between makers and resources within Oregon’s innovation community, Market of Choice helps create the conditions where new entrepreneurs can grow and succeed ” Getting onto grocery shelves is one of the toughest challenges for small-batch producers Oregon’s food scene thrives on cooperation, with makers frequently sharing advice, facilities and

FROM THE EDITOR GOURMET

Just as we were going to press, The Specialty Food Association announced finalists for its 2026 sofi Awards, celebrating products across 25 categories including meats, charcuterie and seafood Announced in advance of Winter FancyFaire taking place Jan 11-13 in San Diego, these finalists serve as a forecast of trends that will shape the specialty food industry in the year ahead

Since 1972, the sofi Awards have selected winners through a panel of top industry buyers based on taste, ingredient quality and innovation This year, the level of competition was heightened by SFA’s introduction of just 25 Gold Award categories

Out of 1,284 total applications, 75 Gold and three Outstanding Packaging Design finalists were selected, including:

Charcuterie Meats: Elevation Charcuterie and Artisan Meats –Cecina, Fra’ Mani Handcrafted Foods – Rosemary Ham, True Story Foods – True Story Heritage Breed Prosciutto

Meats: Lottie’s – Everyday Ground Pork Sausage, Meat The Veggies – The Original Pulled Oxtail Meat, Texas Iberico LLC – Texas Iberico Oak-Smoked Uncured Bacon

Condiments: Elephant Green Chili Chutney – Elephant Green Chili Chutney, New Canaan Farms – New Canaan Farms Olive Rosemary Dijon Mustard, Roland Foods – Roland Tamarind Concentrate

Sauces: Buddha Baby – Banyan Thai Panang Thai Curry Sauce, Fischer & Wieser Specialty Foods, Inc – Hot Peach & Honey Sauce, Wozz Kitchen Creations – Middle Eastern Shawarma Sauce

Savory Snacks: Milton’s Craft Bakers – Milton’s Meat Lover's Trio Pizza Snack Bites, Beefy’s Own – Beefy’s Own Sea Salt Beef Tallow Potato Chips, Oh So Healthy Corpo – OSH Kimchi Crisps Cabbage &

Natural Spices

Seafood: A Priori Specialty Food & Distribution – Gueyu Mar Chargrilled Sardines Loins, Calvisius Caviar – Calvisius Essentia caviar, Seabear Smokehouse – Wild Alaskan Smoked Weathervane Sea Scallops

Seasonings & Sweeteners: Madison Park Foods Crimbera Fused Haiku Blend – By Madison Park Foods, Pom Pom Popcorn by Bessou – Bessou Furikake – Umami Sprinkle Seasoning, Airborne Honey USA LLC – Airborne Pure New Zealand Clover Honey

Angel Oak Smokehouse was an Outstanding Packaging Design Finalist for its Angel Oak Hot Smoked Salmon

“The sofi Awards set the tone for what we expect to see when it comes to innovative ideas in food and beverage, and Winter FancyFaire acts as a guidepost for what's trending in the year ahead,” said Leana Salamah, SVP of marketing and communications at SFA “Every finalist received top scores from our team of experienced buyers, who have invaluable insight into what's hot in specialty food today and what will be popular in 2026 ” sofi Award winners will be unveiled at Winter FancyFaire on Jan 12 from 4-6 p m following SFA’s “Trend of the Year” announcement on Jan 10 Five Grand Honors winners will be announced alongside 25 Gold Awards that will be presented as the top-scoring product in each category Finalist products will also be available for select attendees to sample at the First Taste Table on-site

That’s certainly something to look forward to as we close out the year Until next time, take care and stay safe! GN

AJ Flick, Senior Editor aj f@oser com

Soccer Champ Alex Morgan, Bobbie Brand:

‘There’s No Scoreboard in Motherhood’

Bobbie, the mom-founded and led Organic infant feeding company, has joined forces with Alex Morgan, the newly minted mom of two, soccer champion and entrepreneur Morgan is getting real about what winning looks like in motherhood and her combofeeding journey with her second baby in the award winning brand’s latest campaign: There’s No Scoreboard in Motherhood

Morgan has built a career around competition and performance at the highest level But now, as a second-time mom, she’s speaking up for the first time since retiring from soccer as a mom and showing that true success isn’t about keeping score

The spirit of the campaign is rooted in recognizing the constant pressure to measure up in motherhood, while dismantling concepts of good sleepers, bounce back bodies, the pressure to enjoy ever y moment and of course have a “perfect” feeding journey Morgan said there is no scoreboard in motherhood and true success evolves daily, is uniquely personal and the real wins for parents are usually the tiniest daily victories Morgan and Bobbie hope to free parents of the guilt and replace comparison with confidence

Alex and Bobbie are speaking up to normalize all feeding journeys – be it breast, bottle or both New CDC data shows that nearly 86 percent of babies born in 2022 in the United States were breastfed at some point – the highest rate recorded since the CDC began tracking in 2015 The numbers suggest a rise in combo feeding, when babies are fed with both breast milk and formula, which is exactly how Morgan is feeding her second baby, Enzo

The second-time mom is six months postpartum with her son and finds herself taking a new, more relaxed, approach to motherhood this time around – from feed-

ing to nap schedules, she’s letting go of the pressure to do things a certain way

“This time around, the stress of feeding is out the window and it’s just an enjoyable journey knowing I have an option I trust to feed my baby, protect my mental health and be the best version of myself for my kids,” Morgan said “I’m focused on the fact that I have a healthy baby and that’s all that matters ”

Morgan, mom to Charlie (5) and Enzo (6 months) said, “With Enzo, I didn’t have the immediate pressure of returning to soccer like I did with Charlie, so we were able to breastfeed from the start and slowly ease into combo feeding with Bobbie Organic Whole Milk Infant Formula

“The transition has been seamless, he loves it and I’m happy knowing he’s getting exactly what he needs ”

brand ”

As always, Bobbie stands for far more than high quality infant formula – the brand and Morgan are joining forces to end the comparison game and normalize all feeding journeys – especially for the 73 percent of formula feeding parents who

able to shower, maybe even twice in one day ”

“As a team of majority parents ourselves, we know how vulnerable, beautiful, challenging and riddled with comparison the early months of parenthood can be, no matter how many times you ’ ve experi-

After living in the United Kingdom with her daughter, Morgan came to appreciate EU formulas and their rigid nutritional standards and organic ingredients For baby number two, she said, ”I have Bobbie’s Organic Whole Milk infant formula ready to go for our combo feeding journey

“It’s USDA Organic, meets EU guidelines and is manufactured right here in America I don’t have to import anything from abroad but I know he’s getting the highest quality, research-backed, trustworthy recipe from a mom-founded and led

feed By sharing her story, Morgan is actively rewriting the playbook and dismantling the societal pressures to compete and perform when it comes to motherhood

No stranger to the high-pressure environment of professional sports but when it comes to parenting, she wants to remind all moms that showing up is more than enough

“Winning is being able to take motherhood one little bit at a time – not thinking too far in advance – knowing you won’t get this time back,” Morgan said “And being

enced it,” said Kim Chappell, chief brand officer at Bobbie and mom of three “At Bobbie, we ’ ve always been committed to working alongside real parents who are not just experiencing their own unique feeding journeys alongside our customers, they’re living the day-to-day rollercoaster of motherhood as well

“And by sharing these real, raw stories and breaking down those assumptions that everyone else is doing it ‘better’ than you, we can see that we ’ re all on the same team – and more importantly, rooting for each other ” GN

Chip City Cookies Credit Square for Sweet Sales

Chip City Cookies, NYC’s fastest-growing cookie brand, has partnered with Square to power its rapid expansion across the countr y With Square’s all-in-one restaurant platform, Chip City has transformed operations – from customer experience to back-of-house insights – giving its teams the tools they need to scale efficiently without losing the magic that made the brand well-loved

Founded in 2017 as a casual baking competition between friends, Chip City switched to Square in 2020 With Square’s platform underpinning their growth, they have expanded from five stores into a national presence with more than 50 stores across

plans to continue expanding, the

lessly focused on hospitality

“At Chip City, delivering a great guest experience starts with smooth operations behind the scenes, ” said Peter Phillips, CEO and co-founder of Chip City

“Square makes everything easier – training staff, managing menus, tracking performance – so we can focus our energy on the

ideas that drive the brand for ward, like new flavor drops, social moments and creative marketing ”

Across locations, Chip City utilizes Square Register and Square Terminal for streamlined order-taking and payments, ensuring a quick and easy experience for both customers and staff

On the backend, Square Dashboard delivers real-time performance insights across all locations, allowing leadership to fine-tune ever ything from store hours to cookie flavors These data learnings support ever ything from site selection to strategic investments and fuel Chip City’s continued rise as a leader in the dessert category

As the brand expands, so does its investment in guest-centric technology; Chip City credits Square Loyalty with driving repeat business With every cookie purchase, guests earn points toward future rewards – a simple yet powerful tool that has

helped turn first-time customers into devoted regulars

“We’ve had tremendous success with our Square Loyalty program and our customers are repeat customers for the most part,” Phillips said

This investment in technology and the growth this tech has unlocked has also helped Chip City secure venture capital for continued expansion, raising a total of $17 5 million from Danny Meyer’s Enlightened Hospitality

“

App “Square’s integrated restaurant platform is built for brands that want

combo

Factor Redefines RTE, Unveiling Menu Expansion

Building on its commitment to sciencebacked nutrition, Factor, the world’s leading ready-to-eat meal deliver y ser vice, unveiled its largest menu expansion yet, featuring over 100 weekly options including high-protein meals, GLP-1 Support offerings and globally inspired dishes crafted by chefs and dietitians To reinforce this mission, Factor has appointed registered dietitian Kylie Sakaida as its first No BS (Bad Science) Officer, who will bust nutrition myths and provide clear, evidence-based guidance with every meal

“At Factor, we believe nutritious food should be straightfor ward, convenient, and delicious, and our latest menu expansion reinforces that mission,” said Adam Park, CEO of Factor US “We’ve doubled our menu options to include more of what our customers want – from high-protein choices to globally inspired veggiepacked dishes

and Korean to Mediterranean classics from Greece, Italy and Morocco plus, plus Mexican-inspired options Seasonal vegetable add-ons provide fresh flavor and extra variety, making it simple and enjoyable to reach wellness goals

• Nutrition-Focused Options: Nutrition-forward meals have expanded, including double the High-Protein options, an extended GLP-1 Support line and Mediter-

fying nutrition for busy lifestyles

Factor is a brand built on delivering smart, credible nutrition Part of that commitment means shining a light on the misconceptions that make healthy eating harder than it needs to be To bring this mission to life, Factor has appointed registered dietitian Kylie Sakaida (@nutritionbyKylie) as its first-ever No BS (Bad Science) Officer

“This menu expansion ensures ever y meal is not only delicious but also backed by the best nutritional science to make your wellness journey simple, satisfying, and something to look forward to ”

Factor’s latest menu expansion makes eating well easier, more flavorful and more flexible than ever with:

• More Variety and Flavors: Factor’s menu now offers over 30 global dishes, from Asian favorites such as Thai, Chinese

ranean Diet-inspired dishes Ever y meal includes two fruits and vegetables, is gluten friendly and contains no refined sugars, helping customers meet their health goals with confidence

• Premium Ingredients: Chef-crafted meals now feature shredded beef, pork, meatballs, new protein-rich breakfasts and light lunches, plus premium seafood such as salmon, barramundi, and shrimp at no extra cost – delivering high-quality, satis-

Known for breaking down nutrition myths with clarity and humor, Kylie will collaborate with Factor’s in-house dietitians to help consumers cut through the noise and feel confident about what real nutrition looks like

“Nutrition should be simple, not stressful,” said Sakaida “I’m excited to join Factor in helping people focus on what really matters, eating balanced, nutrient-dense meals that fuel their lives

“Factor’s mission to cut through the noise and provide smart, credible nutrition aligns with what I share with my community ever y day Together, we can make it easier for people to spot the myths, understand the science and feel confident in the food choices they make ”

To further understand the confusion consumers face, Factor also conducted a national survey to uncover the most per-

sistent nutrition myths The results reveal just how widespread misinformation has become:

• Nutrition Misinformation?: 61 percent of Millennials and 70 percent of Gen Z turn to social media for nutrition advice, relying on influencers and platforms like TikTok, Instagram, and Facebook, which leaves plenty of room for nutrition myths and misinformation to spread

• Protein Predicament: Protein may be the hottest topic in nutrition, with 77 percent of people actively trying to eat more of it But myths persist: only 1 percent of Gen Z and Millennials can correctly separate fact from fiction, as 75 percent don’t know that animal protein is more complete than plant protein, and nearly 80 percent are unaware that excess protein can actually be stored as fat

• Fat-Free Fallacy: While 55 percent know that healthy fats like avocado support fullness and nutrition, 28 percent still think fat-free foods are automatically healthier and nearly a third of Millennials believe eating fat makes you fat

• GLP-1 Guesswork: Less than half (42 percent) know that long-term weight management and metabolic health depend on building sustainable nutrition habits, and only 30 percent understand that prioritizing protein and fiber can make GLP-1 medications more effective

These findings reinforce the need for Factor’s No BS (Bad Science) philosophy and science-backed approach Through a continued collaboration with Factor, Sakaida will debunk persistent nutrition myths and fads, providing credible guidance that empowers consumers to make healthy choices GN

Learning Cultural Histor y in High School Culinar y Classes Fosters Appreciation

Do high school students really want to learn to make a béarnaise or béchamel sauce in their culinary classes? Or do they find it more engaging to explore multiple cuisines that may be part of their family’s history?

At Learn4Life, a network of more than 80 public charter high schools, instructor Chef Richard Willis has crafted a curriculum that is different from most culinar y CTE (career technical education) programs – moving beyond the traditional French and Italian cooking and delving into ethnic cuisine and its history His students are loving it

“When students see themselves and their families in what they’re learning, the more entertaining it is and they grab hold of it I want to create a more relatable course of learning,” he explained “We have so many other cultures and cuisines, so why not bring the world to them?”

Willis points out that many of his students don’t know much about cuisine beyond what they get at home He helps his

students learn about their own history and traditional foods and to see their identity in the things they taste He wants to show the connection between culture and cuisine Plus, he demonstrates why it’s best to use food that is in season and available – the basics of farm-to-table

Once students master the basic sanitation/safety certification, master knife skills and other proficiencies, they move on to cuisines of Latin America, Caribbean, Middle Eastern, Oceanic, African and more They enjoy preparing Fish Surawa with pineapple rice (a curr y inspired dish from Fiji), Jamaican brown stew chicken with rice and peas and Lomo Saltado from Peru

Chef Willis is opening his students’ eyes to the multitude of career options with a culinary degree – beyond just cooking in a restaurant He takes them to visit nearby culinar y schools and talks about options from restaurant management and catering to running a bakery or even be-

coming a personal chef

The only mistake you can make in Chef Willis’s high school culinary class is to say that you are not good at something

me into a much more positive person ”

Another skill Andrew and fellow students have learned beyond basic kitchen skills is time management Whatever they are cooking in class, there is a time limit to get ever ything ready to ser ve at a specific time

“We all make mistakes and sometimes get down on ourselves, but Chef won’t let us get away with that,” said student Andrew R “He doesn’t want to hear any negativity whatsoever I feel like that has made

“Now I can apply these skills at home or when I get a job,” he added

Andrew admits he was a bad kid in middle school – getting in trouble and not following the rules The happy high schooler today is a different person and just coming into his own self Taking risks in the kitchen, sometimes failing but often succeeding, he’s now interested in pursuing a culinary career

“Chef took us to tour one school that has an interesting and deep culinary program I hope to go there after I graduate,” he said GN

Sipping in Style: Capri Sun, Christian Siriano Collaborate

Since the early 2000s, Capri Sun lovers have been more than sipping – they’ve been stitching, transforming the iconic silver pouch into a fashion statement From YouTube videos to TikTok tutorials, the trend has turned generations of fans into at-home designers, reinforcing the pouch’s iconic status as a style statement

In celebration of this decades-long fan ingenuity, the brand has joined forces with American fashion star Christian Siriano to create the Capri Sun x Christian Siriano Pouch Purse Elevating the beloved Y2K DIY into a runway-worthy reality, the Pouch Purse made its debut on the runway of Siriano’s SS26 collection showcase during NYFW before making its way to fans’ closets

Pairing high-fashion craftsmanship with

a nostalgic, cultural icon, the Pouch Purse honors brand fans’ DIY fashion roots, while elevating it to the runway under fashion’s biggest spotlight Featuring a sleek, silver silhouette that mimics the pouch’s signature squeeze and a perfectly sized internal pocket to hold a pouch on the go, the purse is adorned with dangling fruit charms and vibrant chains, referencing Capri Sun’s refreshing flavors and the charm-for ward trend sweeping social media and street style alike

Bursting with personality, the final touch is a zipper made from the brand’s iconic yellow straws, nodding to the pouch’s defining poke-to-sip moment

"Capri Sun has sparked a playful sense of adventure with its fans for over 50 years

and we are constantly inspired by where this ingenuity takes them," said Kristina Hannant, director of marketing at Capri Sun “After years of seeing fans proudly tote Capri Sun not just in their hands but also on their arms, we knew we had to join in on the fun

“The Pouch Purse transforms the iconic pouch into a fashion-forward accessory, giving our older fans a fresh new way to carry a piece of childhood nostalgia with them No one could have brought this vision to life better than Christian Siriano ”

“I’ve always looked at fashion as an incredible canvas to turn everyday inspirations into something extraordinary,” said Siriano “I love that Capri Sun celebrates having fun and not taking things too seriously – that’s always how I’ve approached my designs and I wanted this Pouch Purse to embody that same spirit

ProAmpac, Divily Brothers Bring

Recyclable Fiber to Meat Packaging

ProAmpac and Galway-based Divilly Brothers introduced ProActive Recyclable FibreSculpt to the Irish chilled cooked meats market This alliance reflects both companies’ shared commitment to delivering high-quality products in more environmentally responsible packaging Divilly Brothers, renowned for its heritage in crafting premium cooked

and sliced meats, is taking a step forward with the launch of its new no added nitrite ham range The new product will debut in highbarrier, kerbside recyclable FibreSculpt packaging By adopting FibreSculpt, the company is significantly reducing plastic use while maintaining product protection, freshness and a premium appearance on the shelf

“Quality has always been at the heart of what we do,” said Peter Divilly, managing director at Divilly Brothers “Partnering with ProAmpac to introduce this recyclable, fibre-based packaging enables us to underscore our environmental commitment while ensuring the freshness our customers value ”

“This purse is not just fashionable – it’s playful, nostalgic and a reminder that fashion should make you smile ” GN

EzCater, the #1 food tech platform for workplaces in the United States, has expanded its partnership with Del Taco to scale the brand’s catering business and meet growing demand from workplaces nationwide Nearly 250 Del Taco locations are available on ezCater, with a phased rollout of the remaining Del Taco locations continuing through 2026

This workplace catering expansion serves as a key marketing channel for Del Taco, introducing the brand to high-value customers while driving incremental revenue According to ezCater data, 70 percent of employees who first tr y a restaurant at work will order from it again on their own

h e r e v

a r e w h e t h e r d i n i n g i n , p i c k i n g u p , o r o r d e r i n g f o r a t e a m l u n c h

We ’ r e e x c i t e d t o i n t r o d u c e m o r e p e o p l e t o t h e b o l d f l a v o r s o f D e l Ta c o i n a w a y t h a t b u i l d s a w a r en e s s , d r i v e s t r i a l a n d c r e a t e s n e w

l o y a l f a n s ” T h e p a r t n e r s h i p e n a b l e s D e l Ta c o t o re a c h e z C a t e r ’ s n a t i o n w i d e n e t w o r k o f w o r k p l a c e s a n d s c a l e c a t e r i n g o p e r a t i o n s e f f i c i e n t l y T h e b r a n d u t i l i z e s e z C a t e r ' s e z O rd e r i n g t o p o w e r o n l i n e o rd

Kingdom and Ireland, helping brands ad-

“Working with Divilly Brothers to launch FibreSculpt in Ireland – and doing so alongside the debut of their no added nitrite ham – demonstrates how performance and environmental responsibility can go hand in hand,” said Adam West, product development engineer at ProAmpac “This technology delivers operational efficiency, product shelf life and strong consumer appeal – without compromising recyclability ”

ProAmpac continues to set the standard in responsible packaging solutions, enabling brands to meet their environmental targets with high-performance, recyclable technologies GN

“We’re excited to help Del Taco turn workplaces into a new source of loyal customers and growth for their franchisees,” said Cindy Klein Roche, chief growth officer at ezCater “Their flavorful menu is a huge win for our customers The craveable tacos, burritos, and fresh flavors Del Taco is known for make the workday more enjoyable and more productive ” ezCater helps local independent operators and national

chains grow and manage their catering businesses GN

Sur vey: Young Forgo Restaurant Dining, Skip Meals to Afford Rent, Mortgage

Seven in 10 Gen Z and millennial renters struggle to afford their regular housing payments, as do 41 percent of homeowners in that age group, according to a new report from Redfin, the real estate brokerage powered by Rocket

This report is based on sur vey results from a Redfin-commissioned survey conducted by Ipsos in May 2025, fielded to more than 4,000 U S homeowners and renters The report focuses on the nearly 2,000 respondents who said they struggle to afford housing, broken down by generation and whether they own or rent

Survey respondents were considered to struggle with housing payments if they selected, “I struggle greatly to afford them,” “I regularly struggle, but sometimes okay” or “I sometimes struggle, but generally okay ”

Baby boomers and Gen Xers are less likely to struggle, but 52 percent of baby boomer renters and over two-thirds of Gen X renters report having a hard time making their regular housing payments

Of the Gen Z and millennial renters who struggle to afford housing, 40 percent are eating out at restaurants less often to make their monthly rent payments, making it the most common sacrifice among that group The next-most common sacrifice is

taking no or fewer vacations; nearly onethird of Gen Z and millennial renters selected that option Next: borrowing money from family or friends (27 percent) and working extra shifts (25 percent)

More than 1 in 5 (22 percent) young renters report skipping meals completely to make their monthly payments, 22 percent have sold their belongings and 19 percent have delayed medical treatments

Struggling millennials and Gen Zers who own their homes are more likely than those who rent to sacrifice luxuries, namely eating out at restaurants (43 percent) and taking vacations (36 percent) But they’re less likely to sacrifice necessities: Just about 1 in 10 (11 percent) report skipping meals completely to make mortgage payments and 13 percent have delayed medical treatments

Older Americans are also most likely to sacrifice nice-to-haves like eating out at restaurants and taking vacations to afford housing Nearly half (45 percent) of both baby boomer and Gen X homeowners say they ate out at restaurants less often to afford their mortgage and roughly 2 in 5 of both groups took no or fewer vacations

It’s difficult for many Americans to afford their housing payments because even though wages have increased, the cost of

buying a home has increased more The median U S home-sale price has increased more than 40 percent since just before the pandemic and mortgage rates have roughly doubled; meanwhile, wages have increased by about 28% over that period The median U S asking rent rose by roughly 22 percent over that period

It’s particularly difficult for young Americans to afford housing because they typically earn less money than older generations because they’re at the start of their career They’re also more likely to have student loan debt, and less likely to have equity from a previous home

“Many Gen Zers and millennials are making real sacrifices – picking up side gigs, selling their possessions, even delaying doctor’s appointments – just to pay for the basic need of housing,” said Daryl Fairweather, Redfin’s chief economist “At the same time, a lot of the young people who can easily afford housing can do so because they have major financial support from their parents, with roughly one-quarter of the young Americans who recently bought a home using family money for their down payments

“With the cost of buying a home rising much faster than wages, people without access to family money are much more

likely to struggle to pay for housing, which could widen the gap between the haves and the have-nots in the future ”

There are some bright spots emerging on the affordability horizon Mortgage rates have dropped to a 10-month low, buyers have more purchasing power, and fewer homes are selling above asking price Redfin agents report many sellers are willing to negotiate as they take note of today’s buyer’s market, in which there are hundreds of thousands more home sellers than buyers

Affordability has started to improve in several major metro areas, too The income needed to afford the median-priced local home has declined from a year ago in 11 of the biggest metros in the United States, including parts of California and Florida

“A lot of renters are making the jump into homeownership,” said Jim Fletcher, a Redfin Premier agent in Tampa “The local market is slow, with builders offering incentives to entice people to buy and individual sellers willing to negotiate because there’s so much supply on the market

“It’s a good time for people early in their careers to start building equity; they can get homes for less than they could have a few years ago – especially if they’re open to condos or townhouses ” GN

Wine Spectator Wine Education Center Opens

and other proficiencies, they move on to cuisines of Latin America, Caribbean, Middle Eastern, Oceanic, African and more They enjoy preparing Fish Surawa with pineapple rice (a curr y inspired dish from Fiji), Jamaican brown stew chicken with rice and peas and Lomo Saltado from Peru

Chef Willis is opening his students’ eyes to the multitude of career options with a culinary degree – beyond just cooking in a restaurant

He takes them to visit nearby culinar y schools and talks about options from restaurant management and catering to running a baker y or even becoming a personal chef

The only mistake you can make in Chef Willis’s high school culinary class is to say that you are not good at something

Another skill Andrew and fellow students have learned beyond basic kitchen

lowing the rules The happy high schooler today is a different person and just coming

season and available – the basics of farmt o - t a b l e

Once students master the basic sanitation/safety certification, master knife skills

skills is time management Whatever they are cooking in class, there is a time limit to get everything ready to ser ve at a specific time

“Now I can apply these skills at home or when I get a job,” he added Andrew admits he was a bad kid in middle school – getting in trouble and not fol-

into his own self

Taking risks in the kitchen, sometimes failing but often succeeding, he’s now interested in pursuing a culinary career

“Chef took us

ProVIA Soybeans Expand After Successful Chicken Broiler Performance Trials

Confluence Genetics, LLC, received positive results from a second collaborative feeding trial with a major poultry integrator, validating the consistent performance benefits of soybean meal derived from the Company's Ultra-High Protein, Low Oligosaccharide (UHP-LO) ProVIA soybeans The 42-day broiler trial replicated results from an initial study with the same integrator, demonstrating that UHP-LO soybean meal can reliably improve broiler performance while reducing production costs

Results from the large-scale trial involving 3,840 broilers showed that birds fed UHP-LO soybean meal achieved significantly higher final body weights and improved feed conversion ratios compared to those fed conventional soybean meal Specifically, broiler chickens fed UHP-LO soybean meal achieved a 2 2 percent increase in final body weight and a 2 6 percent improvement in mortality-adjusted feed conversion ratio

These findings reinforce the first trial results, which also showed significant improvements in final body weight and feed conversion ratio, confirming the consistent value proposition of UHP-LO soybean meal

“The repeated results seen in these two trials reinforce the value and commercial viability of our ProVIA soybean technology in poultr y feed,” said Aaron Robinson, COO at Confluence Genetics “The enhanced nutritional profile of ultra-high protein low oligosaccharide soybean meal made from ProVIA soybeans delivers meaningful improvements in feed conversion and animal performance giving poultr y producers confidence to adopt this new technology ”

The superior performance of UHP-LO soybean meal stems from Confluence Genetics’ proprietar y soybean genetics, which deliver 14 percent higher crude protein content and over 90 percent reduction in anti-nutritional oligosaccharides compared to conventional soybeans

Confluence Genetics is working with Ag Partners Cooperative to offer an identity

These quality improvements translate to higher metabolizable energy levels, allowing nutritionists to formulate more efficient diets with reduced inclusion of supplemental fats and other costly ingredients

Building on these proven trial results,

preserved soy program for the 2026 growing season Ag Partners Cooperative’s IP program will provide growers access to Confluence Genetics ProVIA soybean varieties to ensure a reliable source of premium soybeans for poultry end-markets

This IP program will provide growers in Missouri, Kansas and Iowa with the opportunity to generate higher returns on soybean acres for the 2026 growing season

“We’re excited to partner with Confluence Genetics to bring ProVIA UHP-LO soybeans to our grower network through our 2026 identity preser ved program,” said Andy Determan, director of IP at Ag Partners Coop “The consistent trial results we ’ re seeing with major poultry integrators demonstrate real value for both our soybean growers and their end customers

“This partnership allows us to offer our producers a premium soybean variety with proven performance benefits while helping build a reliable supply chain for the growing demand in specialty animal nutrition

We believe ProVIA represents the future of high-value soybean production ” With consistent performance data from five commercial poultry trials across broilers and turkeys, Confluence Genetics said ProVIA soybeans generate significant value for the poultry industry GN

Tandem Foods Debuts California Snack Facility

Tandem Foods, a leading innovator and manufacturer in the better-for-you snack industry, announced the successful startup of the first manufacturing line at its new Cypress, Calif , facility This project represents the largest investment in the company ’ s 40-year histor y and marks a major milestone in its strategic plan

“This investment is a direct response to the sustained growth of our strategic partners and the exciting pipeline of new busi-

ness we ’ re developing,” said Michael Buick, CEO “Bringing this facility online enhances our ability to serve existing customers and provides the flexibility to scale with new opportunities ”

The first line at the facility is dedicated to producing high-quality wafer bars, expanding Tandem Foods’ capacity in this key segment by more than 150 percent With this expansion, Tandem Foods stands as the largest wafer manufacturer in

the United States, reinforcing its position as a trusted partner to strategic customers and a leader in better-for-you snacks

In line with Tandem Foods’ commitment to sustainability, the new line incorporates eco-efficient baking technology that significantly reduces gas consumption and emissions By capturing and utilizing heat more effectively during the baking process, the system sets a new standard for responsible manufacturing in the category

The Cypress site was designed with future expansion in mind, offering space for additional manufacturing lines to support long-term growth The inaugural line will serve both existing strategic partners and new business opportunities, ensuring supply chain resilience and responsiveness

Tandem Foods’ expansion reflects its ongoing commitment to U S -based manufacturing and its dedication to delivering quality, innovation, and reliability at scale GN

Free of Danone Proposal, Lifeway Foods Focuses on Executing Growth Strategy

With the distraction of Danone’s unsolicited proposal now behind Lifeway Foods, it will continue to focus on executing growth strategy to create value for shareholders, employees, partners and customers

The company saw record-breaking sales in both Q1 and Q2 2025 and continued momentum into Q3 Q2 2025 hit new highs with Lifeway achieving a record $53 9 million in net sales, an 18 percent year-over-year increase on a comparable basis

Category leadership continued into Q3 In the first two months of Q3 (through Aug 31), Lifeway recorded $39 1 million in unaudited net sales, a 20 percent yearover-year increase Lifeway has delivered

22 consecutive quarters of growth

Lifeway Foods, Inc , a leading U S supplier of kefir and fermented probiotic products that support the microbiome, has completed stage one of its plans to double its production capacity in Waukesha, Wis , the brand’s latest move in a nationwide growth surge redefining the future of functional dairy

Lifeway is undergoing a multi-million dollar expansion in Waukesha, which will roughly double production capacity at the local facility and drive a significant hiring ramp-up to meet increased demand

Lifeway utilizes almost 100 million pounds of Wisconsin milk annually to culture into kefir Kefir is made by inoculating

milk with live kefir grains – colonies of probiotic bacteria and yeasts – that ferment lactose into a tangy, nutrient-dense beverage over a 12- to 24-hour process, creating billions of live probiotic cultures in every serving

In 2025, the company doubled the number of fermentation tanks used to combine the raw milk purchased from Wisconsin dairy farmers with the live kefir cultures during the fermentation process to make kefir

The next three stages are under way and expected to be completed in the third quarter of 2026 After this expansion is fully operational, Lifeway expects to double production, directly benefiting the

Wisconsin dairy economy and the greater Waukesha community

From April through May 2025, net sales reached $37 6 million (up 10 7 percent year-over-year), with year-to-date totals of $83 7 million, fueled by expanded distribution in Target, Whole Foods, Amazon Fresh and other leading retailers

“We’re not just growing; we ’ re accelerating,” said Julie Smolyansky, CEO “With record-breaking results across Q1 and Q2 and blistering momentum already in Q3, Lifeway is charting a new growth frontier

“Our Waukesha expansion ensures we scale smart, invest in community and remain at the vanguard of functional dairy innovation ” GN

Walmart Opens S.C. Perishable Distribution Center

Walmart associates, elected officials and community leaders celebrated the grand opening of a 725,000 square-foot perishable distribution center in Wellford, S C

The state-of-the-art facility is designed to receive and process fresh produce, eggs, dairy, meat and frozen goods for delivery to 180 Walmart stores

“The opening of our new high-tech perishable distribution center, marks a major step forward in how we get fresher products to customers faster – whether that’s in-store, delivered to their home, or even restocking their refrigerator,” said Rob Montgomer y, executive vice president, supply chain, Walmart U S

The Lyman-area facility is the third of five new high-tech PDCs Walmart is opening nationwide, marking a significant milestone in the company ’ s supply chain

transformation These facilities leverage advanced automation to process more than double the volume of a traditional distribution center

nology and a strong commitment to local

Walmart is reshaping associates’ work by integrating technology that removes some of their most physically demanding tasks For example, robotics now handle the movement of cases on and off pallets,

reducing the need for strenuous lifting

Associates at the facility work alongside the high-tech systems that build store-specific pallets, ensuring fragile items such as eggs and yogurt are placed toward the top, to minimize product damage AI tracks every pallet to ensure accuracy and freshness

This technology also makes unloading at stores faster and easier, allowing store associates to spend more time helping customers

The facility is home to more than 600 full-time Walmart associates with ongoing opportunities for career growth and development

“We are thrilled to welcome Walmart to the Lyman community,” said Lyman Mayor Glenn Greer “Walmart’s new high-tech facility is a powerful investment in our fu-

ture – creating hundreds of quality jobs and bringing lasting career opportunities across the Upstate

“This milestone not only strengthens Lyman, but also positions our region for continuing economic growth in the coming years ” D

to the follow-

Greer Relief; STEM-focused public school, Wellford Academy of Science and Technology; area soup kitchen,

Whole Foods Takes Private-Label Products to Asia

Whole Foods Market is expanding the international reach of its private-label brand, introducing a broad selection of organic and responsibly sourced products to Asia Grocery shoppers in Singapore are able to purchase hundreds of Whole Foods Market exclusive branded items including many of the top sellers previously only available in the United States

The leading organic grocer started with nearly 300 private-label products across many categories –adding to the tens of thousands of grocery and ever yday essentials from Amazon sg, Amazon Fresh and local grocery and specialty retailers in the region Additionally, the Whole Foods Market Exclusive Brands will be available in-store at Little Farms, a natural and organic supermarket in Singapore With eight locations across the city-state and a recognized commitment to quality sourcing products, Lit-

tle Farms is the ideal retailer to introduce these brands to the region

The Whole Foods Market Exclusive Brands coming to Singapore include a se-

For four-legged furr y friends, Whole

offers nourishment without compromise

lection of items from the 365 by Whole Foods Market, Whole Foods Market Exclusive Brand and Whole Paws 365 by Whole Foods Market offers a wide assortment of essentials without compromising on value The Whole Foods Market private label provides customers with culinar yforward food flavors

“Whole Foods Market has passionate fans around the world, and we ’ re thrilled to bring a piece of Whole Foods Market to Singapore,” said Sonya Gafsi Oblisk, chief merchandising and marketing officer “For 45 years, we ’ ve been committed to making organic products more accessible, and we ’ re excited to introduce ourselves to an entirely new market where the demand for high-quality and sustainable grocer y options continues to grow ” Since 1990, the company ’ s 365 by Whole Foods Market brand has become a customer favorite, combining affordable prices, exceptional quality and industr yleading standards in organic sourcing, animal welfare and culinary innovation All these products meet Whole Foods Market’s

General Mills Is Expanding James Ford Bell Technical Center

General Mills is investing $54 million to expand its James Ford Bell Technical Center, a key hub for the company ’ s innovation, technology and quality capabilities

This expansion will add a 35,000-squarefoot, two-story pilot plant wing, increasing pilot plant space by more than 20 percent and providing state-of-the-art facilities for its research and development teams

This investment underscores General Mills’ commitment to driving breakthrough advancements, creating remarkable products for consumers and

strengthening its long-term growth The expansion will provide flexible spaces to accelerate research and innovation across the company ’ s business units, offering greater flexibility to meet evolving demands and providing more space for both core growth and new business initiatives

“This expansion is a critical step in ensuring General Mills remains at the forefront of innovation,” said Lanette Shaffer Werner, chief innovation, technology and quality officer “The new wing at our James Ford Bell Technical Center will add much

needed flexibility in our pilot plant operations and empower our teams to collaborate more effectively to deliver the next generation of consumer-centric products ”

General Mills today hosted a groundbreaking ceremony to celebrate this milestone, which represents the largest investment made in the JFB Technical Center to date The facility was originally built in 1960 and is

rigorous quality standards, which ban more than 550 ingredients such as hydrogenated fats, high-fructose corn syrup and artificial sweeteners

Whole Foods Market has more than 4,000 SKUs in its Exclusive Brands portfolio In 2025, the Exclusive Brands portfolio sales are up more than 50 percent compared to 2019

The move is part of Whole Foods Market’s broader growth strategy, including the introduction of new formats such as its Daily Shop stores and an expansion of direct-to-consumer shipping for privatelabel products across the United States Whole Foods Market has 100 stores in the pipeline

“Expanding Whole Foods Market’s footprint by bringing these thoughtfully developed products to Singapore is one more way we ’ re fulfilling the company ’ s higher purpose, to nourish people and the planet,” said Jason Buechel, vice president, Amazon Worldwide Grocer y Stores, and CEO, Whole Foods Market “We’re confident our new customers will fall in love with their taste and quality ” GN

Paws

Sweetgreen Expands ‘Faces of the Farm’ Content Series

Sweetgreen launched the latest installment of its “Faces of the Farm” original content series, which celebrates the farmers and growers behind its menu of fresh, real ingredients The new feature spotlights Drake Family Farms, the California-based goat cheese producer and longtime Sweetgreen partner, in honor of National Goat Cheese Month

Following the series debut in March,

the heart of its sourcing ethos Since 2007, Sweetgreen has built its menu and mission around sourcing from local, sustainable farms This series brings those relationships to life through original storytelling

market encounter and grew into

trusted

Faces of the Farm continues Sweetgreen’s commitment to showcasing the people at

started Sweetgreen 18 years ago,

and chief concept officer “‘Faces

The ‘Faces of The Farm’ series is part of Sweetgreen’s ongoing commitment to connect customers more deeply to what's in their bowls As part of the campaign, Dan Drake and his goats popped-up at Sweetgreen’s Silverlake restaurant in August

“One of the best things you can do is hold baby goats – it’s scientifically proven to reset your chakra,” said Drake “We’re excited to continue sharing our delicious goat cheese with Sweetgreen fans, and to celebrate a partnership rooted in quality, care, and a whole lot of goat love ”

which included three new entrees made with peak-season ingredients; two of which highlight Drake Family Farms’ creamy goat cheese throughout the Southern California region

The Faces of the Farm video featuring Drake Family Farms debuted on the heels of Sweetgreen’s summer seasonal menu,

U.S. Plastics Pact Advances Circular Economy for Plastic Packaging

The U S Plastics Pact is celebrating five years of bringing together companies, nonprofits, governments and innovators to tackle one of the nation’s most urgent sustainability challenges: creating a circular economy for plastic packaging

Since its founding in 2020, the USPP has united every segment of the plastics value chain around ambitious, shared goals –turning vision into action and demonstrating that real progress is possible through collaboration and accountability The USPP is one of 13 national and regional Plastics Pacts worldwide, collectively spanning every continent and representing more than 900 organizations

“From the beginning, our mission has been to convene the full plastics value

chain around targets that once felt out of reach,” said Jonathan Quinn, president and CEO “Over the past five years, we ’ ve seen what can happen when ambition meets action: companies innovating together, policies informed by real-world data and systems built for impact

“While we are proud of this progress, this milestone is also a call to action – we must go further, faster ”

USPP Activators – member companies and organizations committed to advancing circularity – are leading the way

Collectively, they have reduced use of virgin plastic, increased the amount of recycled content in packaging and outperformed industr y peers on key sustainability metrics

These results reflect the power of shared goals and transparent reporting By bringing the right stakeholders to the table, the USPP has proven that collaboration can drive measurable change and set a higher bar for the entire industry

As the pact transitions from its original Roadmap to 2025 to the new Roadmap 2 0, it enters its next phase with updated targets and a continued resolve to eliminate plastic waste

“Our work is rooted in transparency,” said Marcu Alexander, director of development & strategic initiatives “When we set ambitious goals, we do so knowing that challenges will arise – and we commit to addressing them openly

“We are deeply grateful to the Activators

Home-Compostable ButterFresh Parchment Gets OK Certified

ProAmpac’s ButterFresh Parchment has earned the OK compost HOME certificate by TÜV AUSTRIA

ButterFresh Parchment is a wax-free, PFAS non-intent printed butter wrap designed for compostability without compromising performance and runability during the packing step This parchment protects

butter, margarine, and other oil-based solid products with superior grease resistance and excellent dead-fold properties, locking in freshness and reducing air exposure

“Earning the OK compost HOME certificate by TÜV AUSTRIA underscores our commitment to delivering packaging solu-

tions that combine performance, process efficiency, and environmental responsibility,” said Ray Recchia, global innovation manager, sustainable paper packaging at ProAmpac “ButterFresh Parchment demonstrates how we can deliver PFAS non-intent fiber-based technologies that meet the growing demand for

“Faces of the Farm: Drake Family Farms” is showing Sweetgreen’s digital platforms and newsletter GN

who have been with us since day one and to those who have joined along the way Your leadership makes this progress possible and strengthens our shared journey toward a truly circular future ” Looking ahead, the USPP will continue to serve as a convener for the entire plastics value chain, fostering innovation and providing the tools, best practices, and shared knowledge needed to accelerate progress

“Five years in, we are proud of what we ’ ve built – and even more motivated to keep going,” Quinn said “The journey toward a truly circular economy for plastic packaging is ongoing, and the best is yet to come ” GN

home-compostable packaging ” With innovations like ButterFresh Parchment, ProAmpac continues to drive advancement in the dairy category and beyond GN

Just Meat Lands on H-E-B Shelves in Texas

Eat Just, Inc announced Just Meat is coming to H-E-B The plant-based product was featured at an event at the iconic Franklin Barbecue in Austin in late May and it is rolling out across all H-E-B stores in Texas

The product comes after years of research and development in the company ’ s meat division and directly addresses consumer demand for higher quality plantbased products

“Just Meat Chicken is unlike anything else in the market,” said Joshua Tetrick, CEO and co-founder of Eat Just Inc “Every piece is different

“It’s tender, juicy, and delicate It chars on the grill, sizzles in the pan and falls apart on the fork ”

Just Meat has won back-to-back sensory tests against not only other plant-based products, but also conventional chicken In the latest taste test, Just Meat outperformed a leading unbreaded conventional chicken strip product across all four categories – taste, texture, appearance and overall

The leap in quality is the result of Eat Just’s proprietary precision manufacturing

technology which builds tender and juicy meat-like fibers using soy and wheat protein, along with other natural ingredients

The process grew out of earlier research in Eat Just’s cultivated meat division, a program that grows real animal cells in a bioreactor

Eat Just was the first company in the world to sell cultivated meat commercially and one of two to have sold in the United States

Just Meat is fully plant-based, not cultivated, but utilizes many of the program ’ s R&D breakthroughs

Just Meat addresses the greatest obstacle in plant-based chicken adoption – quality As the Taste of the Industr y 2025 report highlights, most plant-based meat products still lag behind their animal-based counterparts The report called on companies to "increase product quality" to address growth challenges, and it specifically identified the “unbreaded strips and chunks” category as in need of R&D and innovation

Enter: Just Meat

Eat Just is rolling out statewide with HE-B, the iconic Texas retailer with 360 locations across the state Just Meat is

featured Just Meat prepared alongside classic Texas BBQ offerings of brisket, sausage and other sides

available in an 8-ounce package in the frozen section

To mark the rollout, Eat Just hosted an unforgettable event at the legendar y Franklin Barbecue The exclusive evening

IFF Launches Powerfresh Ace 2000 In U.S. Market to Keep Bread Fresh

IFF has launched Powerfresh Ace 2000 to the U S market This next-generation fresh-keeping enzyme solution is designed to help industrial bakeries deliver bread with improved softness, resilience and cohesiveness throughout shelf life – meeting specific consumer demands while improving operational efficiency

“Developed by IFF’s biosciences experts, this advancement underscores our commitment to helping bakeries deliver exceptional value and maintain a competitive edge in the industry,” said Clementina Dellomonaco, senior vice president of food biosciences “Whenever we enhance the consumer experience, we help our customers build stronger brand equity, drive

repeat purchases and unlock long-term growth ”

As ingredient prices rise and consumer expectations for long-lasting freshness continue to grow, U S bakeries face unprecedented pressure to maintain product quality without increasing operational strain A recent survey shows that 60 percent of U S consumers would buy bread marketed as “fresher for longer,” and more than half expect at least four days of freshness at purchase

Powerfresh Ace 2000 addresses these priorities by improving softness and resilience for up to 34 days, while reducing waste and inventory complexity

In IFF-led trials, Powerfresh Ace 2000

demonstrated a strong performance across both white and whole-wheat bread applications This enzyme consistently delivered superior resilience while maintaining structure and visual appeal, even at lower dosage levels compared to market alternatives, resulting in stable loaves with excellent texture and mouthfeel Crucially, it preserved the soft, yet easy-to-butter texture that consumers prefer, even several days after purchase

“As a staple food, bread is a regular fixture in consumers ’ baskets – so expectations for quality are high and constant,” said Emily Wagener, industr y leader for food and beverage enzymes for North America at IFF “At the same time, bakeries

With guests including barbecue pitmaster Aaron Franklin and other Austin tastemakers and innovators, the event showcased the versatility of Just Meat and marked a new era in plant-based cuisine

The celebration included live music from Austinbased singer-songwriter Phil Hollie, cocktails from Desert Door Texas Sotol and dessert from vegan bakery Zucchini Kill

Just Meat has no cholesterol and 18 grams of protein per ser ving – more protein per ounce than a conventional chicken thigh

Like other plant-based meat brands, it uses a fraction of the land, water and CO2 of conventional products

Just Meat is available at 240 locations of H-E-B GN

face challenges that require smarter solutions Powerfresh Ace 2000 is bakers’ ally to deliver high-quality products with the delicious texture and freshness consumers expect, every time ”

As the latest addition to IFF’s established Powerfresh Ace portfolio, this new solution offers a smarter path to consistent bread quality and efficiency – whether used in new formulations or to optimize existing ones Improved product resilience enables industrial bakeries to extend distribution and better manage shelf-life targets These operational gains also align with sustainability goals by reducing waste, minimizing returns and optimizing resources across the supply chain GN

Dollar Tree Rebuilding Tornado-Destroyed Center

Dollar Tree, Inc celebrated the groundbreaking of the company ’ s new 1 million square foot distribution center in Marietta, Okla The milestone marks a significant step in Dollar Tree’s return to the region following the destruction of its prior facility in April 2024 by a devastating tornado Dollar Tree welcomed state and community leaders including Oklahoma Gov Kevin Stitt, U S Sen James Lankford and Marietta Mayor Destry Rushing to cel-

ebrate the groundbreaking at the Marietta facility

“Today’s groundbreaking is a significant

and celebrator y moment for Dollar Tree and the Marietta community,” said Mike Creedon, chief executive officer, Dollar

Tree “Our rebuilt Distribution Center demonstrates our commitment to the region, which is inspired by the community’s strength and resiliency

“We look for ward to welcoming back many of our former associates, creating hundreds of new jobs for the community and continuing to strengthen our foundation for the future ”

As part of the groundbreaking, Dollar Tree announced $50,000 in community grants to local organizations in the Marietta area These include the Regional Food Bank of Oklahoma, Big Five Community Action, Community Youth Ser vices of Southern Oklahoma, Marietta Special Olympics, the Marietta Police Department and the Love County Fire Department

“This distribution center represents a renewal of our deep support for the Marietta community and an important step forward for Dollar Tree,” said Roxanne Weng, chief supply chain officer, Dollar Tree “We are rebuilding this facility from the ground-up, marking a critical investment for our supply chain and ensuring long-term growth and opportunity in the region ”

The enhanced distribution center, which is anticipated to be fully operational by spring 2027 It will ser ve approximately 700 Dollar Tree stores across the West and Southwest regions of the U S The center is expected to bring 400 jobs into the community GN

NEW PRODUCTS

Grilling Season Carries Over to Soup Season, Bayou Inspires Chips, Mayo Gets Makeover

BY A J FLICK

We’re in the middle of soup season, but that doesn’t mean we have to miss out on the tastes of summer grilling season

Progresso has launched Pitmaster, BBQinspired soups with meats, roasted vegetables and 14 grams of protein or more per can

“We’ve been focused for some time now on shaking up the soup aisle to deliver new and different choices to appeal to more people,” said María Carolina Comings, business unit director, General Mills “With Progresso Pitmaster, we've packed all the bold, smoky, familiar flavors of a backyard cookout into one easy bowl

“Who says you need a grill – or even a back yard – to enjoy BBQ flavors?”

rade of flavors blends Cajun-style blackened seasoning and zesty, tangy ranch for a taste that captures the spirit of Louisiana Bayou Blackened Ranch Kettle Chips are thick-cut potatoes, kettle-cooked to deliver Zapp’s signature, bold flavor and crave-worthy crunch They join the brand’s unique lineup that includes Voodoo, Spicy Cajun Crawtators, Big Cheezy, Salt & Vinegar, Cajun Dill Gatortators and Mesquite Bar-B-Que

“Zapp’s new take on ranch flavoring provides a refreshing yet delightful flavor when paired with the Blackened Bayou seasoning,” said Stacey Schultz, senior vice president of marketing at Utz Quality Foods, LLC, a subsidiar y of Utz Brands, Inc “With our new Bayou Blackened

Sure, it’s easy to make fun of mayonnaise But there’s no denying the popularity of the creamy condiment The global mayonnaise market is projected to grow to $16 51 billion by 2030 (up from $12 86 billion last year) with a compound annual growth rate of 4 2 percent Count Canada among the countries that appreciate a dollop of mayo Nearly two-thirds of Canadians rank it among their top five condiments, according to a poll conducted by The Harris Poll Canada on behalf of Kraft Heinz Canada, which also found that more than half of Canadians said they need up to three sauces with their meals

The Progresso Pitmaster lineup features five varieties:

• BBQ-Style: Grilled Chicken & Fire Roasted Corn – 20 grams of protein per can, tender chicken and sweet fire-roasted corn in one smoky, satisfying combo

• Hearty Smokehouse-Style: Steak & Potatoes with Roasted Vegetables – Tender steak, melt-in-your-mouth potatoes, and roasted veggies in a savor y, smoky broth with 16 grams of protein per can

• Sausage & Beer Cheese with Potatoes – Creamy, pub-style soup with hearty sausage, bold beer cheese broth, and satisfying potatoes, packing 14 grams of protein in every can

• Smokehouse-Style: Grilled Chicken & Potato with Roasted Vegetables – A classic BBQ combo in soup form – chicken, corn and fireroasted vegetables with 16 grams of protein per can and a smoky flavor

• Steakhouse-Style: Steak & Bean –

Loaded with 20 grams of protein per can, hearty steak, beans and vegetables come together for a steakhouse-inspired meal in a can

Progresso Pitmaster soups are available at major retailers nationwide for an MSRP of $2 73

If you like a Big Easy taste on the side, Zapp’s has launched Bayou Blackened Ranch Flavored Kettle Chips This addition to Zapp’s pa-

Ranch chips, we took a classic recipe and turned it up a notch to introduce a snacking experience that’s unmistakably Zapp’s and bursting with New Orleans flavor ”

Zapp’s Bayou Blackened Ranch Kettle Chips are available in 1 5-, 2 5- and 8ounce packages and can be found in major mass, grocer y and convenience retailers across the United States and online

With that in mind, Heinz has launched a line of mayonnaisestyle sauces: Smoky Bacon, Garlic Parmesan, Mango Habanero and Pickle

While mayo may be in the top five when it comes to condiments, flavored options on the market are limited, causing the nearly three quarters of Canadians who dip mayo to have to mix it with other sauces like ketchup or hot sauce, according to Heinz

For those who sometimes have trouble falling asleep but don’t want to use drugs (me!), there’s a delicious alternative rolling out at select Costco stores: Langers Restful Sleep Beverage

Over on TikTok, the viral “Sleepy Girl Mocktail” is trending The drink, poured over ice, consists of tart cherry juice, magnesium powder and a splash of sparking water or prebiotic soda

Langers’ Tart Cherr y Pineapple Juice combines naturally calming ingredients with the brand’s signature juice craft

“For us, this launch is about recognizing how consumers live right now, ” said Bruce Langer, President of Langers “The demand for functional, great-tasting, better-for-you beverages is real, and we ’ re proud to offer something that checks

every box It’s not only on trend, it’s effective ”

Formulated with tart cherry, pineapple, magnesium and vitamin B6, Tart Cherr y Pineapple is a 100 percent juice blend designed to support sleep and relaxation Tart cherr y delivers natural melatonin, pineapple supports its synthesis and magnesium and B6 work together to help ease tension and regulate sleep cycles

Tart cherry juice has been shown to increase sleep time by an average of 84 minutes per night in adults with insomnia, according to a study published in the American Journal of Therapeutics Similarly, another research from Louisiana

State University found that older adults who drank tart cherr y juice twice daily slept up to 90 more minutes per night and reported better sleep quality

And unlike homemade versions, there’s no mixing, no powders and no guesswork

Just open, pour, enjoy and snooze

Langers Tart Cherry Pineapple contains no added sugar, no artificial sweeteners or colors and is GMO- and gluten-free Langers sent me samples I haven’t timed my sleep time, but it’s something to look forward to before bed because it’s so tasty!

Amaretto Adriatico, a modern Italian amaretto brand born in Puglia, has launched Amaretto Adriatico Zero, a nonalcoholic amaretto that reimagines the

coholic Zero expression, together with our unique, low ABV Bianco, and our signature, full proof Roasted expression, Amaretto Adriatico offers U S consumers a diverse portfolio for any occasion ”

According to Market Report Analytics, North America has the largest market share of amaretto worldwide The strength of the amaretto market in the United States is driving the expansion of Amaretto Adriatico

In addition, the growth of the No-Alcohol categor y in America is putting Amaretto Adriatico Zero in a strong position for its U S launch An IWSR analysis of the 2024 no/low-alcohol market reports that the “U S added 37 million new no-alcohol consumers between 2022 and 2024” and that the no-alcohol spirits category has a projected compound annual growth rate of more than 7 percent between 2024 and 2028 in top global markets

beloved liqueur for mindful drinkers, in the United States Amaretto Adriatico Zero joins the portfolio of 100 percent Italianmade amarettos in the U S expansion, including the signature Amaretto Adriatico Roasted almonds, a full proof liqueur made from slow roasted Puglia almonds with a pinch of sea salt from the Adriatic Sea, and Amaretto Adriatico Bianco, a low ABV, first-of-its-kind white amaretto made from crushed raw unroasted almonds

While other popular brands are made primarily using apricot pits or other stone fruit, Amaretto Adriatico’s portfolio is crafted exclusively with hand-picked Filippo Cea almonds from Puglia and a reduced amount of cane sugar, resulting in half the sweetness of traditional brands

“During our U S -based launch, we discovered bartenders and mixologists were quickly becoming early adopters of our unique amaretto liqueurs for their cocktail programs, and consumers love the quality and taste profile our authentic recipes deliver,” said Jean-Robert Bellanger, cofounder “Building on this momentum, we are enthusiastic about introducing Amaretto Adriatico Zero to the U S market for consumers that are looking to moderate their alcohol consumption

“With the introduction of the Non-Al-

amaretto, is a dairy-free, VeganOK certified liqueur that was discovered through a mistake in the distillation process It is now a coveted part of the portfolio, offering a bright, silky expression made with crushed, unroasted almonds, reminiscent of a boozy almond milk This low ABV (16 percent) liqueur can be served as an aperitivo, neat with two drops of lemon juice or to elevate cocktails as a modifier with Mezcal, tequila or rum

Amaretto Adriatico Roasted and Bianco retail for $38 SRP, and Amaretto Adriatico Zero retails for $32 SRP

Easy Street, a new line of street food-inspired, antibiotic-free chicken, rolled out to grocery stores across 10 states in September The products come trimmed, diced and dry-seasoned, offering zero prep and designed to cook from pack to plate in

“My fascination with amaretto started with my love for tiramisu, one of my favorite desserts,” Bellanger said “My Italian mother always topped off her recipe with two drops of amaretto This sparked curiosity, and a sort of creative passion for the liqueur

“With Amaretto Adriatico, we are striving to redefine the amaretto categor y and change the perception of the liqueur in the industr y For us, that change starts in Puglia, with 100 percent locally grown almonds, pinches of Adriatic Sea salt and less cane sugar

“Amaretto Adriatico is a new premium style of amaretto that has been missing from the marketplace for too long ”

Harvested in August and September, the Filippo Cea almonds from Puglia for Amaretto Adriatico are hand-picked, sundried and never treated with pesticides Amaretto Adriatico’s process ensures a balanced, authentic recipe designed to be sipped neat, served as an aperitif, or mixed into elevated cocktails, such as the variety of cocktail recipes designed by Amaretto Adriatico mixologists specifically for its Roasted, Zero and Bianco expressions

The bottle itself was inspired by the medieval architecture of Puglia’s historic Castel del Monte Similar to the castle, the bottle was designed using the “golden ratio” to obtain a so-called “divine” ergonomics

The entire portfolio is certified vegan and dairy-free

Amaretto Adriatico Roasted Almonds offers deep, nutty complexity A pinch of salt from the Adriatic Sea gives this amaretto a unique flavor profile It has less sugar compared to traditional amaretto liqueurs

Amaretto Adriatico Zero, a non-alcoholic amaretto has all the notes and signature flavors of a traditional amaretto, but made for mindful drinking occasions

Amaretto Adriatico Bianco, a white

of four

Backed by decades of sourcing, production and culinary expertise, Easy Street is on shelves at Aldi, Giant Eagle, Giant Food, Weis and ShopRite; with King’s, Balducci’s, Safeway, Hannaford, Shaw’s and Harris Teeter in the pipeline

“There’s really nothing else like Easy Street in the market right now, ” said Fine “We’re offering something that’s flavorful, high-quality and truly affordable for families, and that combination just doesn’t exist in this category

“What’s even more exciting is being able to launch with such strong retail support from day one, making it accessible for everyone right out of the gate ”

As part of its mission, One Fine Family and its brands, including Easy Street, are committed to giving back The company donates hundreds of thousands of pounds

under seven minutes

Initial flavors include Street Taco, Korean BBQ and Rotisserie, with a pipeline of innovative seasonal varieties and limitedtime offerings planned Unlike existing prepared poultry options, Easy Street uses dry seasoning rather than wet marinades or added oils, with no preservatives or artificial dyes

Easy Street is the first consumer launch from Zach Fine, CEO of One Fine Family and Holly Poultry, one of the Mid-Atlantic’s largest poultr y producers Fine, who worked his way up from the ground floor of his family’s business to become CEO in 2018, helped Holly more than double in size and build a more than 450 employees workforce

Now, he’s bringing that foodservice knowhow to the consumer side with One Fine Family’s first retail launch

“Quality ingredients and convenience shouldn’t come at a premium,” Fine said “Our goal is to make fresh, never frozen, antibiotic-free chicken meals available to everyone, without overcomplicating dinner

“We built Easy Street to be the easiest yes of your week; something that’s flavorful, affordable and just makes sense ”

of chicken annually to grassroots organizations and disaster relief efforts across the country, from feeding families in need locally to supplying product for emergency response in times of crisis Over the past five years, it has contributed an average of more than 350,000 pounds annually

Elmhurst 1925 has partnered with Costco to launch an exclusive three-pack of its

The brand is positioned to resonate with busy parents, young professionals and anyone seeking protein-rich, better-for-you options that don’t require cleanup or planning Trimmed and diced means fast and consistent cooking, perfect for griddles, stovetops, tacos, bowls and more

Easy Street’s suggested MSRP is $6 99 per package, which can feed up to a family

best-selling Unsweetened Cashew Milk

This move is a significant milestone for the brand and marks its official entry into the warehouse club space, bringing its best-selling, clean-label product to a broader audience Debuting at Costco locations throughout the Los Angeles area

Toast Sur vey: Restaurant Industr y Doesn’ t Quit

Toast, the all-in-one digital technology platform built for restaurants, announced its 2025 Voice of the Restaurant Industry Sur vey Restaurant operators are meeting the moment by doubling down on their craft: hospitality

The 2025 Voice of the Restaurant Industry Survey shows how the industry is tackling its biggest challenges with a renewed focus on profitability, efficiency and the guest experience

With rising food and labor costs, supply chain issues and shifting consumer spending habits, running a restaurant has never been more complex To understand how operators are navigating this new reality, Toast sur veyed 712 restaurant decisionmakers from across the country from April 18 to May 13 to hear directly from them about their challenges, priorities and plans

New Products

Continued from PAGE 13

and Hawaii, the three-pack will be available at an SRP of $13 69

Crafted with just two simple ingredients, cashews and filtered water, this cleanlabel beverage contains up to three times more nuts per ser ving than other brands and is the perfect complement to ever ything from coffee to cereal to cooking Plus, it delivers an impressive 4 grams of natural plant protein per ser ving, and an unbelievably creamy texture without any added gums, seed oils or emulsifiers

To sweeten the holiday season, the brand will also be launching a three-pack of its fan-favorite OatNog in Costco stores across the Bay Area beginning in early-November

A seasonal hit featuring cozy spices blended with whole grain oats and cashews, OatNog is a vegan twist on a classic holiday indulgence Made with just six ingredients, this holiday beverage can be sipped on its own, frothed into coffee or hot chocolate, or even spiked with your choice of liquor for holiday cocktails

“We’re thrilled to be entering the club channel for the first time with Costco,” said Heba Mahmoud, senior director of brand innovation at Elmhurst 1925 “This

for the future

The big takeaway? This industry doesn’t quit

Faced with uncertainty, operators are showing incredible resilience They’re getting strategic about profitability, leveraging technology to work smarter, and finding new ways to create memorable experiences that keep guests coming back This report unpacks the data behind that grit

Key takeaways from the 2025 Voice of the Restaurant Industry Survey

• Profitability is priority number one 40 percent of restaurant operators cited improving profitability as their top goal for the coming year

• Inflation, marketing, and hiring top the list of challenges Operators ranked inflation (20 percent), marketing (16 percent) and sourcing/hiring (16 percent) as

marks a major milestone in our mission to bring shoppers the cleanest, most nutritious plant-based alternatives

“With Costco, we ’ re excited to reach more households than ever before Our creamy Unsweetened Cashew Milk has been a customer favorite for years, and this new club pack format makes it even easier for families to stock up

“And with the holidays just around the corner, we look forward to introducing OatNog in this format as well – it’s the perfect seasonal treat, crafted Elmhurst style ”

Elmhurst’s plant-based products can additionally be purchased in natural and traditional grocers nationwide, including Sprouts, Wegmans, Publix, Kroger, The Fresh Market, Roundy’s, Fairway and online

So far, non-alcoholic beer has meant legacy brands going to zero, new “better for you ” alternatives, and a focus on less: less alcohol, less spirit and less risk But that changes now with the launch of Wild AF

their top three business pain points

• Menu prices are on the rise if inflation continues To protect their margins, nearly half of restaurants (48 percent) plan to increase menu prices if inflation continues to be a factor

• Labor challenges hit a high With hiring difficulties, 47 percent of operators are focused on increasing staff efficiency to get ahead of the problem

• Restaurants are ready for AI Operators are optimistic about artificial intelligence, with 86 percent saying they feel comfortable using it and 81% planning to use it more in the future

The future is hospitality

Rising costs and a tough labor market are making things more complicated for restaurants But this year ’ s report also tells

for unfiltered truths and wild nights, all the fun with none of the fallout

The debut release – Wild AF “Cold Gold” – is a crisp, golden style brew with a hint of citrus, toasted malt and a clean

a story of incredible resilience

Faced with uncertainty, operators are doubling down, not backing down They’re choosing to fight for guest traffic by investing in marketing and customer incentives rather than cutting staff or hours

They’re embracing new technology not to replace their people, but to give them human-boosting tech that makes ever y shift run smarter And 1 in 4 is still planning to expand in the next year

This isn’t just about protecting margins; it’s about protecting the heart of the business – the experience, the community and the irreplaceable magic of hospitality The challenges are real, but the industry’s resolve is stronger It’s a powerful reminder that in this business, grit is always on the menu GN

What’s not to like?

Available exclusively on Amazon for $10 99, the collab brings together two household favorites in one kit, reimagining fall snacking with a modern twist on the flavors people know and love The collection includes Kraft Grated Parmesan Cheese in its iconic 8-ounce green canister with a six-pack of Pop Secret Movie Theater Butter Microwave Popcorn

Created by Charlie Sheen and brand innovation shop The Silent Group, Wild AF is a bold new non-alcoholic beer brewed

finish It’s the ultimate ballpark beer without the booze: real beer, zero aftermath Available online in six-, 12- and 24packs, delivery is guaranteed by the holidays

“Stories don’t end because you've reached the bottom of the page,” said Sheen “Mine found another gear eight years ago when I got off the booze, and switched to non-alc beer

“During that time; the choices were vast, but the quality was sparse I decided to change all of that, and made my own: Wild AF I think we can all agree, ‘the morning belongs to the night before ’ Write your own story ”

Two of America’s most nostalgic pantry staples are teaming up for the first time ever Kraft Grated Parmesan Cheese and Pop Secret Movie Theater Butter Microwave Popcorn, the at-home classic known for its crave-worthy butter y crunch, are joining forces for a limited-time collaboration

“Snacking should be simple, joyful and a little unexpected,” said Lauren Papa, senior associate brand manager (Kraft Parmesan) at Lactalis Heritage Dairy “By combining two signature flavors people grew up with –Kraft Grated Parmesan Cheese and Pop Secret Microwave Popcorn – into one unforgettable snack, we ’ re celebrating tradition while offering something fresh and exciting ”

“To make the collection even more fun, each kit includes a QR code unlocking exclusive digital content, plus a limited-edition sticker sheet celebrating the mash-up,” said Megan Patterson, head of digital marketing at Lactalis Heritage Dair y “With just a pop and a sprinkle, snackers can reinvent their fall routines –whether it’s movie marathons, back to school celebrations, game days or cozy afternoons at home – giving every bowl of popcorn a nostalgic glow-up ”

McLane Launches Chicken Program for C-Stores

McLane Company, Inc , one of the largest distributors in America and an industryleading partner to the biggest retail and restaurant brands, unveiled HiBird, its new premium chicken program designed for convenience stores The announcement was made at McLane Engage, the company ’ s annual trade show in New Orleans HiBird, part of the McLane Fresh family of brands, brings a craveable lineup of fresh food offerings tailored for convenience stores including chicken sandwiches, chicken strips, potato wedges and white Cheddar mac and cheese The program takes flight with HiBird’s bold new signature sauce, a standout take on comeback sauce that's creamy, tangy, savor y and mildly spicy

HiBird provides comprehensive support – from implementation and training to merchandising and equipment – enabling convenience stores to serve premium-quality chicken and sides that rival quick service restaurants Designed for operational efficiency and ease of execution, the program meets rising consumer demand for high-quality foodser vice in convenience retail while requiring only basic training for effective execution

With a long shelf life and the flexibility to be prepared in either a fr yer or rapid

cook oven, HiBird products offer versatile solutions that adapt seamlessly to various store formats

“We’re proud to introduce our latest innovative program, HiBird, designed to help retailers meet growing consumer desire for chicken and demand for high-quality foodservice items,” said Vito Maurici, chief customer experience officer for McLane

“Attendees at Engage will be the first to sample our new offerings, which we ’ ve developed for rapid implementation and operational efficiency – making it easier for retailers to bring these new products to market quickly and seamlessly Alongside this exciting launch, we have a schedule packed with educational and learning sessions

“We look for ward to connecting our customer and supplier partners for deals, networking and entertainment

McLane’s private label subsidiary, Consumer Value Products Inc , will display newly refreshed items to sample, including:

• Yumbees – Various hard, gummy and chewy candies

• Divinely Sweet – Mini cookies packed in a convenient cup for an on-the-go treat

• Beau Dacious – Premium upcycled dog treats and pet toys

In addition to the latest and greatest in fresh and packaged food and beverage items, McLane will also feature new, datadriven technology solutions for suppliers and retailers, giving them instant access to data and insights empowering each to make faster and more meaningful business decisions

“This year ’ s McLane Engage highlights how we partner with operators of all sizes to shape the future of retail,” said Chris Smith, president of McLane Retail “Whether it’s innovative products or smarter, more cost-efficient solutions, everything we showcase reflects our commitment to meeting our customers where

they are and helping them grow We’re proud to be a strategic partner focused on innovation and driving real results in a rapidly evolving industry

general session, starting with Vito Maurici and Murat Genc, McLane’s chief information technology and digital officer, shared an update on company growth and innovations underscoring its commitment to world-class customer and supplier experience This year ’ s keynote speaker, Seth Mattison, author, futurist and expert on workforce trends, led the session, sharing insights on workforce trends, the impacts of AI and leadership GN

Global Food Traceability Center Launches Tool to Strengthen Food Value Chain

IFT’s Global Food Traceability Center, an internationally recognized leader in advancing end-to-end food traceability, has launched an open source tool to strengthen interoperability across the food value chain The Traceability Driver is designed to make it easier for existing traceability software systems to transform their data into standardized formats, supporting sustainability and supply chain integrity by enabling seamless data exchange

The Traceability Driver automates the conversion of traceability data into compliant formats and comes with a fully functional, pre-built API for efficient sharing It is deployed locally, meaning organizations retain full control over their data while benefiting from interoperability

By reducing the effort and cost of meeting existing data standards, it allows organizations to focus on their core operations while maintaining alignment with global requirements As an opensource module, it can be installed by an existing software system to share traceability data in a standardized, interoperable way

“By designing traceability regulations around common global standards, governments can unlock the use of scalable, open-source tools like the Traceability Driver,” said Blake Harris, Managing Director of IFT’s Global Food Traceability Center “This kind of solution not only makes it easier for industry and their technology partners to comply, but also supports harmonization with other

regulations and industr y practices, enhancing interoperable, end-to-end traceability that strengthens the integrity of global supply chains ”

As part of the Traceability Driver’s development and testing, Koltiva – a leading agritech company helping make global supply chains traceable, inclusive, and climate-smart – beta-tested the tool with their system in order to successfully pass the GDST’s First Mile Aquaculture Capability Test Before implementing the Traceability Driver, Koltiva was faced with the common challenge of aligning its traceability data with GDST and EPCIS (Electronic Product Code Information Services) standards – EPCIS is GS1’s standardization method for tracing supply chain events

Documented in this case study, installation of the Traceability Driver was quick and easy The tool helped accelerate compliance efforts with the entire process –from installation to passing the test – taking roughly one month

Koltiva estimates a 60 percent reduction in development time in comparison to the initial planned three to four months needed to build and develop its own APIs as well as the reformatting of its data

“The Traceability Driver’s potential extends far beyond the seafood industry as it is designed to be adaptable and scalable for other commodities that follow EPCIS-based standards, making it a versatile solution for diverse traceability challenges across multiple supply chains,” said Harris GN

Dickey’s Gets Smokin’ Opening Ghost Kitchens

Dickey’s Barbecue Pit opened 28 Ghost Kitchens across the United States in September, signaling a pivotal moment for the brand, strengthening its footprint in new and existing markets while showcasing its commitment to creativity, growth and adaptability in a rapidly evolving restaurant industry

Ghost Kitchens are delivery only facilities designed to meet the growing demand for convenience and digital ordering By leaning into this model, Dickey’s is not

only scaling faster but also serving barbecue lovers in communities where a traditional brick and mortar store might not yet exist

The new Dickey’s Ghost Kitchens opened in Texas including Wylie, Corsicana, McKinney, McQueeny, Irving, Dallas, Lewisville and Fort Worth Additional openings included Arizona with Tempe and Mesa, Alabama with Enterprise, New Jersey with Jersey City and Whiting, New York with Scarsdale, Pennsylvania with

Philadelphia, Broomal and Pottstown, Louisiana with Covington, Lafayette, and Carencro, Ohio with Oakwood Village, Okla , with Tulsa, Ill , with Aurora and Florida with Saint Augustine, River view and Sanford

For Dickey’s, Ghost Kitchens are not just a short-term growth strategy They are a creative pathway to long term expansion With 28 openings in a single month, Dickey’s demonstrates how established brands can evolve with consumer demand

while continuing to set benchmarks for operational excellence

As Dickey’s celebrates more than eight decades of ser ving barbecue, the brand continues to build on its legacy with bold moves that embrace technology, modern dining trends and the evolving needs of today’s guests With more than 400 locations worldwide and counting, the addition of Ghost Kitchens further positions Dickey’s as a leader in creative restaurant growth strategies GN

Whole Foods Market Trends Council: Fiber, Freezer Finds, Female Farmers

Whole Foods Market’s Trends Council unveiled its top food trends for 2026 in the retailer’s annual Trends predictions report Whole Foods Market predicts 2026 the year of fiber frenzy, fine-dining freezer finds and an uptick in tallow These and more are set to influence the food landscape in the coming year

The Whole Foods Market Trends Council – a collective of Whole Foods Market team members ranging from foragers and buyers to culinary experts – develop these trend predictions each year through a combination of deep industry experience, keen observation of consumer preferences and collaborative sessions with emerging and established brands

“Each year, our Trends report captures the pulse of what’s next in food, and 2026 is no exception,” said Sonya Gafsi Oblisk, chief merchandising and marketing officer at Whole Foods Market “This year ’ s trends highlight how curiosity, creativity and conscious choices are shaping the way people eat and shop We’re inspired by the innovation we ’ re seeing across the food landscape and can’t wait to watch these ideas come to life in our aisles and beyond ”

“Our trends predictions are inspired by the council’s deep expertise and boots-onthe-ground discover y – at farmer’s markets, industr y trade shows, local restaurants and more, ” said Cathy Strange, ambassador of food culture for Whole Foods Market and member of the Trends Council “The 2026 list reflects how quickly ideas can move from emerging concepts to everyday favorites It’s exciting to see how these trends will shape conversations in kitchens, communities and the broader food culture in the year ahead ”

Whole Foods Market’s top food trend predictions for 2026 include:

Tallow Takeover

From whipped to herb-infused varieties, beef tallow is making a comeback as a nourishing and nostalgic fat Once a staple in traditional cooking and prized for its high smoke point and rich flavor, tallow is being rediscovered by consumers who value ancestral ingredients and are looking for oil alternatives

This old school fat is having a moment on social media, though it’s actually been used for centuries for frying and baking

Restaurants have also been trading in traditional oils for tallow to elevate ever ything from french fries to pastries

And for customers supporting “ nose to tail” use of the animal, these brands provide a usage for fat that is normally discarded

Try the Trend: Epic Provisions Beef Tallow, FOND Grass-Fed and Regenerative Beef Tallow, Jesse & Ben's 'Tallow & Sea Salt' House-Cut Fries, Maggie Ann Soap Co Tallow Soap (launching by November 2025 in select stores), South Chicago Packing Wagyu Beef Tallow Cooking Spray

Focus on Fiber

Protein continues to be king, but fiber is gaining traction as consumers seek gut health, holistic digestive wellness and natural ways to feel fuller longer Brands are getting on board with more fiber-forward callouts on packaging, and increasingly, we ’ re seeing products with added fiber hitting the shelves, like pastas, breads, crackers and bars Roots like cassava and chicory are regulars on ingredient panels of prebiotic beverages, and konjac is a fibrous favorite in plant-based, ready-to-eat meals

Meanwhile, pantry staples like oats are the star of up-and-coming products, which tout the ingredient for being rich in prebiotic fiber and easy on the gut It’s safe to say these fiber finds are not just for your grandparents anymore!

Tr y the Trend: 365 by Whole Foods

Market Organic Caramelized Pineapple

Prebiotic Soda, Bio me Daily Prebiotic Fiber, Halfday Iced Tea Prebiotic Half & Half, Happy Family Organics Happy Tot Fiber & Protein Pouches, Olyra Blueberry Soft Baked Bites, Sola Everything and BluBerr y Bagels, Three Farm Daughters Cavatappi Pasta with Prebiotic Fiber (available in select stores)

Year of the Female Far mer

With multigenerational farms dwindling and fewer young people choosing careers in farming, it’s more important than ever to celebrate changemakers in the industry Consumers may have already started to notice an increase of women in agriculture highlighted in media, event panels, and on brand websites and packaging Organizations such as the National Young Farmers Coalition offer funding opportunities through their Young Farmer

Grant program which donates half of its grants to female-identifying, nonbinar y and trans farmers, and the Food and Agriculture Organization of the United Nations declared 2026 as the International Year of the Woman Farmer

Brands are taking part, too Lotus Foods provides support to women on the farms they source from by providing premium wages and funding improvement in their local communities and Kvarøy Arctic has an international scholarship and internship program specifically for women focused on aquaculture

True Moringa supports women tree crop farmers in Ghana, allotting them a plot of land and providing training and access to irrigation, organic certification, childcare, health insurance and more

Try the Trend: Acure + Apricot Lane Farms Avocado Oil & Lavender Hand Wash, Cowgirl Creamery Mt Tam, Damya Extra Virgin Olive Oil (available in select stores), Diestel Family Ranch Regeneratively Raised Ground Turkey (launching March 2026 in select stores), Fable Fish Co Wild Alaskan Salmon Jerky (part of Whole Foods Market’s 2025 LEAP Early Growth Cohort), Kvaroy Arctic Salmon Nuggets, Lotus Foods’ Organic White Jasmine & Forbidden Rice, Painterland Sisters Vanilla Bean Organic Skyr Yogurt, Rancho Durazno Certified Organic Yellow Peaches (available in select stores), Tomatero Farm Organic Early Girl Dry Farmed Tomatoes, True Moringa Simplicity Pure Moringa Oil, Van Hoekelen Greenhouses Potted Plants and Cut Flowers

Kitchen Couture

Dubbed “dopamine décor,” this feel-good design concept about creating vibrant home spaces that are emotionally uplifting is now venturing onto kitchen counters Gone are the days of hiding every can and container in your pantr y or removing products from packages when it’s time to host a party

Today’s consumers are drawn to eyecatching artwork that was previously reserved for wine labels but now brings an aesthetic appeal to everyday items and staples Brands have embraced this movement with bright, bold colors and designs that can enhance any countertop or kitchen shelf

An extension of little luxuries, this trend is an easy way to treat yourself to something both beautiful and delicious! Try the Trend: Bianco DiNapoli Organic Crushed Tomatoes, Brightland 100% Extra Virgin Olive Oil (ALIVE) (available in select stores), Cloud23 Sweet Jalapeño Hot Sauce, Fat Gold Olive Oil (available in select stores), Fishwife Tinned Seafood Co Mussels with Sweet Pepper & Garlic (launching February 2026), Graza "Drizzle" Extra Virgin Olive Oil in Glass, Heyday Canning Co Golden Butternut Lentil Stew, Red Feather Pure Creamery Butter, Vosges Haut-Chocolat 82% Raw Honey Cacao Chocolate Bar

Freezer Fine Dining

Looking for what’s hot on grocery shelves? Hit the frozen aisle A wave of new frozen meals, appetizers and sides means good news for those consumers eager to create a delicious (and even restaurant-worthy) eating experience at home

Customers are looking to pair high quality ingredients with globally inspired flavors and time-saving hacks, and these frozen options are perfect for meal planners that need a night off or budget-conscious foodies who want a break from eating out Think frozen arancini, pupusas and other chef-inspired favorites that will taste just like they’re coming out of a fancy restaurant kitchen when really, it’s just your air fryer

Tr y the Trend: Flour + Water Cacio e Pepe Pizza (available in select stores), Force of Nature – Grass Fed Beef Ancestral Blend Classic Meatballs, Laoban Crab Rangoon, Masienda Beef Birria Quesadillas, MiLa Caramelized Scallion Oil Noodles, Mimi Cheng’s Dumplings, Saiga Foods Pho (part of Whole Foods Market’s 2025 LEAP Early Growth Cohort), Whole Foods Market Creamy Harissa and Cheese Phyllo Bites

Very Vinegar

From sipping tonics to crushed fruit–infused varieties and raw, unfiltered “living” versions, consumers are getting creative with vinegars, which add depth and complexity while also delivering probiotic-like benefits Vinegar, or “ sour wine” as it was once called, dates back thousands of years and was even used medicinally – an OG functional food, you could say

Today, some content creators swear by drinking pickle brine before meals to stabilize blood sugar Now we ’ re witnessing vinegar’s modern renaissance, with consumers seeking out premium, small-batch options, bold new flavors and innovative formats that elevate ever ything from home-cooked meals to craft cocktails and mocktails on restaurant menus

Vinegars are even infiltrating the creamy condiment space, adding some zing to that mayo, and brands are getting savvy about adding usages on their packaging to inspire more creative ways to enjoy the product

Foods Trends

Continued from PAGE 16

Try the Trend: American Vinegar Works Better Than Champagne Chardonnay Wine Vinegar (available in select stores), Ayoh! Foods Hot Giardinayo Sando Sauce, Cabi Foods Sweet Yuzu Vinaigrette (available in select stores), Garcia de la Cruz Pedro Ximenez Spanish Sherr y Vinegar, Häxan Ferments Fermented Hot Sauce and Vinegars (available in select stores), Kosterina Cucumber Lemon Balsamic Vinegar, RINGA Moringa + Apple Cider Vinegar Fusion Beverage (available in select stores), SideDish Greek Vinaigrette (launching February 2026), Whole Foods Market Aged Balsamic Vinegar of Modena, Whole Foods Market Organic Pear & Honey Balsamic Salad Kit

Sweet, But Make It Mindful

Having a sweet tooth will never go out of

Rise & Shine

Continued from PAGE 1

Grits (wild Gulf shrimp with late summer tomato gravy over Janie’s Mill Grits made with Kerrygold butter, topped with green tomatoes and pimento cheese) Chef Art re

Market of Choice

Continued from PAGE 1

resources This collaborative spirit – combined with a unique mix of support organizations, retail partnerships and community-driven opportunities – creates one of the most welcoming food innovation ecosystems in the country In this environment, entrepreneurs have a partner at every step, receiving guidance and in-store support, helping makers refine products, build a loyal customer base, and bring their creations to market

• Strong support network: Organizations like Built Oregon, the OSU Food Innovation Center, Xcelerate Women, Oregon Entrepreneurs Network and Portland Community College’s Get Your Recipe to Market provide product development resources, funding connections and expert guidance

• Retail launchpad: Market of Choice’s MOJO program gives small-batch producers a full suite of support, including free statewide distribution through centralized hubs, tailored business advice and mentorship, a one-year guarantee at shelf, content creation and four annual promotional events with discounts of 20 percent or more at no cost to the maker These promotions drive consumer interest and sales velocity, which they need to grow Unlike many retailers, Market of Choice charges no slotting fees and upholds its “Full Potential Promise,” meeting startup makers where they are and allowing them to grow

style, but we ’ re seeing more customers who are mindful of their sugar intake opting for products that are subtly sweetened with real cane sugar over alternative sources – or simply sweetened with whole fruit, honey or maple syrup We’re seeing jam, chocolate and gummy brands leaning on real fruit in their products rather than high amounts of sugar for flavor and texture

And content creators on TikTok are continuing to make knockoff candy bars with peanut butter and dates (something we noticed back in 2023 with our trend, “The Great Date”)

Tr y the Trend: Corpse Reviver Electrolyte Drinks (part of Whole Foods Market’s 2025 LEAP Early Growth Cohort), GOOD GOOD Special Reserve Five Fruits Spread, Harken Sweets The Lil' Nutty Ones - Date Caramel Candy Bars (launching November 2025 in select stores), Hu Hazelnut Butter Dark Chocolate Bites, Smash Foods Cherry Pomegranate Superfood Fruit Spread and Chocolate Peanut

summer retreat in Castel Grandolfo, Italy T h e re s t a u r a n t i s e x p e c t e d t o o p e n i n

A p r i l , s e r v i n g a m e n u t h a t b l e n d s I t a l i a n

Cuisine with Chicago and Peruvian influe n c e s

Pope Leo was born in Chicago and lived in Peru for over two decades

S m i t h s e c u re d t h e j o b t o o p e n t h e re s t a u r a n t b y s e r

in one store or across multiple locations

• Community incubators: Farmers markets, Food Hub systems and co-ops act as a proving ground to test ideas and connect with customers directly

Through its MOJO program, Market of Choice gives local entrepreneurs a pathway to market When paired with Oregon’s broader food innovation network, makers gain the guidance and resources they need to grow and thrive Here’s a closer look at four recent MOJO participants and their journeys to the shelf

Pistakio

What started as a college project has transformed into a pantr y essential Cofounders Nicola Buffo and Francine Voit discovered that the few pistachio spreads on the market were premium products and often didn’t taste like pistachios

They began testing their pistachio nut butter at local farmers markets and quickly realized it was a hit Through Market of Choice’s MOJO program, Pistakio scaled from small-batch testing to store shelves, gaining mentorship and visibility

“We met Market of Choice at a Food Innovation Center event,” said Buffo “They’ve been incredible partners – patient and supportive as we scaled from producing 50 to over 1,000 jars a day With Market of Choice by our side, Pistakio is now in more than 300 stores nationwide ”

Buji Brown Butter

Lisa Herlinger’s Buji Brown Butter elevates baked goods and is incredible as a finisher

Butter & Raspberry Jam Snack Bites, Solely Organic Mango & Blueberry Fruit Gummies, Whole Foods Market Regenerative Organic Certified Maple Butter, Wild West Organic Bear Claws (available in select stores), wildwonder Cherr y Lemonade Sparkling Drink (available in select stores)

Instant Reimagined

Brands are cracking the code on “instant” – once a word only associated with microwaves and convenience Now consumers can find innovative and better-foryou instant options that will be the envy in workplace kitchens and on long plane rides

TikTok is helping to reshape instant’s once boring reputation, with creators flaunting travel-ready, barista-level lattes and “desk drawer ramen ” that uses bone broth bases, chili crisps and adaptogenic add-ins Brands have also responded by making products like single-ser ve premium pour-over lattes, trendy meals-in-a-

cup and more shelf-stable meal solutions, all ready in seconds and easy to prepare between meetings

We’re even seeing traditional products like ready-made rice upgrading their sourcing standards and emerging brands ready to disrupt the space “Just add water” is getting the glow-up it’s needed for a while

Tr y the Trend: 365 by Whole Foods Market Instant Espresso Single Serve Coffee Sticks, Aahana’s Coconut & Ginger Sprouted Power Bowl (available in select stores), Aiya’s Matcha To Go Sticks, Maya Kaimal Chinese Indian Fried Rice with Pineapple (launching Februar y 2026), Milkadamia Oat Milk Slices (launching 2026), Patagonia Provisions Sardines + Beans, Rising Tide Magic Oats with Mushrooms (available in select stores), Seeds of Change Organic Protein Bowl - Har vest Herb, Whole Foods Market Regenerative Organic Certified Cilantro Lime Flavored Rice GN

American Southern Style Chicken & Biscuits turned out to be a real big heavenly winner

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

for meats and vegetables with its decadent, all-natural flavor MOJO provided a launchpad for Buji Brown Butter by providing shelf space in Market of Choice stores and introducing Oregonians to her award-winning butter

“Buji Brown Butter started from the best baking mistake I ever made,” said Herlinger “Winning a Trend Setter award at the Food Innovation Holiday Boutique was just the beginning

“Market of Choice has supported me ever y step of the way – from marketing help to covering promotional costs and distributing my butter statewide MOJO is truly one-of-a-kind ”

Manny’s Choice

Cindy Anderson’s Manny’s Choice brings non-GMO, gluten-sensitive and clean, additive-conscious baking products to Oregon kitchens Market of Choice’s MOJO program allowed her to introduce her mixes made with 100 percent clean European flour to a wider audience without the usual barriers of slotting fees or minimum orders

“MOJO is designed to help startups grow at a realistic pace, ” said Anderson “From product development to marketing guidance, Market of Choice has been the perfect partner for our journey ”

Iliana Maura Divinely Dairy-Free Butter

Iliana Maura’s dair y-free butter captures the taste and texture of European sweet cream butter This organic, vegan, nutrient dense, seed oil and palm oil free but-

ter protects animals while supporting sustainable agriculture and reducing environmental impact Market of Choice supported Iliana’s journey from farmers markets to store shelves, giving her dairy-free butter a platform to reach customers across Oregon “

Market of Choice continues to open doors for local makers, celebrating artisanal new products and directly impacting or contributing to Oregon’s robust maker movement

Founded in 1979, Market of Choice is Oregon’s largest family-owned, independent grocer with 12 stores located throughout the state Driven by the joy of and admiration for Oregon food and its makers, Market of Choice has grown into a thriving grocery retailer with nearly 1,400 dedicated employees

With stores in Ashland, Bend, Corvallis, Eugene, Medford and the Portland-metro area, Market of Choice has developed deep, meaningful relationships with farmers, ranchers, fisherfolk and food and beverage producers across Oregon and is committed to fostering a vibrant local food economy GN

Food Waste

Continued from PAGE 1

sustainable solution by rapidly dr ying fruits and vegetables, making them shelfstable while also reducing pathogens and recapturing the water evaporated during the drying process

For Renata Coelho, the company's mission is both practical and personal

“The problem of food waste is massive and urgent,” she said “Farmers put in incredible work, time and resources to grow crops

“It is heartbreaking to see those crops end up in landfills Our goal is to give that effort a second life ”

ents and produces shelf stable products

Through TLA, the team connected with business mentors, secured an asset development grant to build a full-scale prototype, and ultimately licensed the technology into the new startup

Davidowitz, who has spent decades studying insect physiology, began the project by exploring sustainable feed for insect livestock His research evolved into a broader vision for addressing food waste

Standing 25 feet tall, the solar drying tower harnesses vertical design to create natural heat gradients, drying produce in hours rather than days Trials have shown it reduces harmful bacteria, preserves nutri-

Cereal Grains

Continued from PAGE 1

That’s where Deniz Berfin Karakoc comes in She 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

In a new paper in Environmental Science & Technology, a peer-reviewed scientific journal published by the American Chemical Society since 1967, Karakoc and her collaborator, Megan Konar, a researcher at the University of Illinois Urbana-Champaign, are asking a critical question

How can we make sure America’s cereal bowl is always full, no matter what?

Karakoc and Konar’s study looks at how our current cereal grain transportation patterns stack up against optimized scenarios that prioritize three different goals: cost-efficiency, sustainability and adaptability

Think of it like designing the perfect cereal mix

Cost-efficiency is the generic corn flakes that keep your grocery bill in check Sustainability is the organic, low-carbon muesli that’s good for the planet Adaptability is that hearty granola that stays crunchy no matter how long it sits in milk, ready to withstand whatever the morning throws at it

The researchers analyzed U S freight data for seven cereal grains, breaking down how much traveled by truck, train or barge, and then used a multi-objective optimization model to see what would happen if you tried to maximize one goal at a time

The results?

If you only care about cost, water ways

“TLA has been phenomenal,” said Davidowitz “They helped us refine the vision, connect with partners, and think bigger

“What started as a research prototype is now becoming a commercial solution ”

“Dr ying foods is as old as time,” said Pedro Coelho “What makes this different is that it works at scale, with zero carbon footprint, powered entirely by the sun

“It is a simple but powerful way to turn something that would have been wasted

win They’re like buying in bulk at the warehouse store Grain can move cheaply by barge down the Mississippi River, but only certain regions can use that route Railways are a strong runner-up: efficient, able to haul huge quantities long distances, but still limited by track locations and capacity

If you care most about sustainability, waterways also perform well, followed by railways Both produce far fewer carbon emissions per ton-mile than trucks

But if you want maximum adaptability, highways take the crown

into something valuable again ”

tors, farmers and organizations in Arizona and around the world One focus is Nog

than 300 million pounds of produce are discarded each year Locating close to this hub gives Kuairu a unique opportunity to

question will be, ‘Why didn’t we do this 50 years ago?’”

Looking ahead, the company plans to deliver its first commercial system to a customer within the next two years, a milestone the founders believe will unlock larger-scale adoption

“Our first goal is simple,” said Renata Coelho “Find the right partner, prove the value, and build from there ”

test, refine and scale the business

“This is exactly the right place and right time,” Pedro Coelho said “Being close to Nogales shortens the feedback loop with customers and lets us see the scale of the problem firsthand

“Once people see this in action, the

nothing left in the box, you know the mild panic of an empty bowl Now imagine that

For Davidowitz, the project carries personal meaning

“As a scientist, I have spent years studying insects and physiology,” he said “But I wanted to do something that matters for society This project is that chance ”

Kuairu is one of more than 150 startups launched through Tech Launch Arizona, part of the university’s mission is to bring research from the lab into the world where it can create lasting impact

A version of this story originally appeared on the Tech Launch Arizona website Used with permission GN

GROUNDBREAKING STUDY ON HOW TO KEEP THE SUPPLY CHAIN FOR AMERICA’S CEREAL GRAINS MOVING PHOTO BY ERIKA GRONEK/ASU

Trucks can go almost anywhere, reroute around closed bridges and deliver directly to more destinations The trade-off?

They’re the most expensive and the biggest carbon emitters

Real-world grain movement, the study found, is a blend It’s a bit like mixing corn flakes with a handful of granola and a sprinkle of rice puffs In practice, America’s cereal supply leans toward adaptability, ensuring food keeps moving even when one route is blocked

If you ’ ve ever poured the last of the milk over your cereal only to realize there’s

happening on a national scale – not just for cereal, but for bread, pasta, tortillas and every other grain-based food

That’s the scenario resilient transportation networks aim to prevent

Research is the invisible hand that powers America’s progress It unlocks discoveries and creates opportunity It develops new technologies and new ways of doing things

Karakoc’s current study is more than a snapshot of how grain moves today It’s a blueprint for how to make that movement stronger, smarter and more sustainable

While the current study focuses on broad, nationwide freight patterns, future research will incorporate more detailed, real-time data to capture how transportation systems respond in the moment

The next phase of the work will dive deeper, simulating scenarios like extreme weather events, harvest peaks or sudden infrastructure failures to test rerouting strategies The team then hopes to expand their models to other staples facing food security risks

Their goal is to build a supply chain that can weather whatever the future serves

And for Karakoc, that balance isn’t just an industrial engineering challenge; it’s a social mission

With 28 million Americans reporting food insufficiency in recent sur veys, she sees transportation resilience as a cornerstone of food security

“Food is essential, and we should be able to trace it from farm to fork,” she said Or maybe from field to spoon Because keeping America’s cereal bowl full means making sure the journey from golden field to golden flakes is one we can count on, come rain, shine or milk spill

This article originally ran in ASU News Used with permission GN

DENIZ BERFIN KARAKOC AN ASSISTANT PROFESSOR OF INDUSTRIAL ENGINEERING IN THE SCHOOL OF COMPUTING AND AUGMENTED INTELLIGENCE PART OF THE IRA A FULTON

PRIVATE 2025

Get In O n The Fun

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

GN: Tell us a little about your company

AA: Just The Fun Par t is a brand

c re a t e d b y my c o m p a ny, E ve r -

G r e e n U S A L LC , w h i c h I f o u n d e d a f t

Continued on Page 22

State of the Industr y Repor t a Private Label Leader ’s Playbook

The lines are blurring Once a clear- cut value alternative, private label today is a sophisticated brand power house, winning consumer trust and shelf space But this new prominence br ings new challenges Today, private

Continued on Page 20

Custom S auces: The S mar t Strategy for Private Label Manufac turers

BOOTH #F9708

Pr ivate label food produc ts are gaining respec t across Nor th Amer ica, mak ing up over 19% of total grocer y sales (PLMA, 2024). Today ’s consumers expec t store brands to deliver just as much flavor and quality as national names

Continued on Page 14

US S alt: Where Quality Meets Value

BOOTH #F9712

Located on the shore of S eneca Lake in the hear t of New York ’s Finger Lakes region, US Salt has been in operation since 1893

The refiner y sits atop a r ich underground supply of salt. Water needed for the plant ’s operations comes from S eneca Lake, a

Continued on Page 20

Produc ts Co.,

Inc.:

A Legac y of Organic Excellence BOOTH #F1030

By Ashley Takeoka,

Private Label Business Developer, Manzana Products Co , Inc

For over a centur y, Manzana Produc ts Co., I nc. has been a leader in craf ting high- qualit y,

Continued on Page 22

Multipack Car tons Give Retailers a Competitive Edge

BOOTH #F2300

In today’s competitive retail landscape, private-label multipack car tons of fruit and tomatoes are proving to be a game - changer. Designed with both value and performance in mind, these shelf-ready solutions are helping retailers stand out while meeting the evolving needs

Continued on Page 8

BOOTH #F2942

For more than 65 years, Piller ’s Fine Foods has been a trusted name in specialt y meats, celebrated for its unwavering commitment to quality, tradition and community Founded in 1957 in Waterloo, Ontario, Piller ’s has evolved from a small family-run

Continued on Page 20 Piller ’s Fine Foods: A Tradition of Taste and Trust

Private Label and the Holidays

BOOTH #7416

Holidays Provide Unique Oppor tunities for Private Label Holiday-themed items make for ideal Limited Time O ffers, which create excitement among customers The public ’s interest in LTOs has been growing consistently and

Continued on Page 14

Camerican Trusted by Suppliers, Customers for More Than 80 Years

BOOTH #F1046

A n inter view with Josh Geller t, President of Geller t Global Group.

of Camer ican and how

Continued on Page 20

Huey Magoo’s Enters Snackable Protein Game with Grilled Tender Bites

The Rise of Private Label

BOOTH #F9708

As grocer y pr ices continue to climb, consumers are seeking alternatives to their favor ites that offer the same qualit y without break ing the bank I n response, retailers are stepping up

Continued on Page 12

Huey Magoo’s, the fast- casual chicken tender brand expanding nationwide, is introducing Grilled Tender Bites, a per manent menu addition M ade from the best 3% of the chicken, the tenderloin, each bite delivers the same premium, juic y taste Huey Magoo’s

Brioche Bread: A Fan Favorite

Brioche bread continues to rise in popularity, evolving from a specialty item into a baker y staple I ts rich aroma and soft, pillow-like tex ture sets it apar t from ordinar y bread, adding a touch of richness to any meal Whether ser ved as a decadent French toast, a golden gr illed cheese or used to elevate a hear t y burger, br ioche breads deliver indulgence and versatility – proof that it has a place in ever y meal

Brioche continues to shine on menus nationwide, appear ing on 28.1% of offerings in 2025 Q2 and projec ted to climb to 30 6% by 2027, according to Technomic Data I ts ar tisan features make it a top choice for lunch and dinner sandwiches, with brioche buns being the preferred bread used in the ongoing chicken sandwich craze. Operators are also look ing to stand out by introducing new flavors and unique bun var ieties that elevate the dining experience

steady rise highlights brioche’s growing popular it y as consumers increasingly seek out premium bread options that deliver on both flavor and adaptability

Substituting brioche bread and buns in place of white bread and buns is an easy way to bring restaurant- quality flavors into ever yday meals at home. Alpha Bak ing Company offers a var iet y of

Flavoring the Future and Pack aging It

Symr ise is a leading global supplier of flavor, natural nutr ition, fragrance and cosmetic ingredients solutions, par tnering with some of the world’s best-loved brands to enr ich consumers’ ever yday lives

According to Circana Data, Br ioche bread continues to show strong momentum in the marketplace, with dollar sales increasing 17 7% over the previous year. Unit sales also continue to surge, climbing 19.0% year- over-year. This

br ioche produc ts, including br ioche hamburger buns, hot dog buns, slider buns and now introducing a New Widepan Deli Brioche Loaf. This new item is proof of Alpha Bak ing’s varied capabilities, which allows it to offer a wide selection of bread, buns, rolls and sweet goods designed to meet customers’ wants and needs From classic favorites to on-trend innovations, Alpha Bak ing’s team can develop produc ts that deliver

B y leveraging a seamless combination of technical exper tise, unparalleled consumer insights and sustainably sourced, high- quality materials, Symrise develops flavor ful solutions that truly resonate Whether it ’s a refreshing sip of their go -to dr ink or a delicious bite of their favor ite snack , Symr ise’s innovations connec t with consumers in meaning ful ways, shaping the ever yday experiences they enjoy.

Symrise provides tailored culinary, beverage and health solutions in finished formats, utilizing extensive industry knowledge and proprietary tools, like trendscope™ and Symvision AI™, to analyze market trends and customer preferences

Pacific Coast Producers: D riving Private L abel Growth with Canned Fruits and Tomatoes

Pr ivate label can deliver innovation, value and trust in today ’s shif ting marketplace Pacific Coast Producers (PCP), a grower- owned cooperative based in Califor nia, is leading the conversation with insights, solutions and a proven track record in canned fruits and tomatoes

Meeting Shoppers Where They Are Value remains k ing in retail I nflationconscious shoppers are actively seek ing affordable, shelf-stable options that stretch food dollars without sacrificing nutr ition or taste Canned fruits and tomatoes are per fec tly positioned to meet this demand – and pr ivate label programs offer retailers the chance to provide quality, American- grown produc ts at an accessible price point PCP ’s por tfolio of fruit bowls, multipack cartons, glass pack aging, steam-peeled tomatoes, pull-top cans, foodser vice

ers makes this transition seamless As a g ro we

chards and fields and packed locally in

these produc ts not only meet compliance standards, but also deliver the flavor, nutrition and qualit y that shoppers recognize and value

3 Health & Wellness at the Shelf : Consumers want nutr ient- dense, convenient foods. Canned peaches deliver Vitamin C and hydration, tomatoes supply hear t-healthy lycopene, and pears provide fiber for digestive wellness PCP equips retailers with the nutritional stor ylines today ’s shoppers connec t with

4. Omnichannel & Click-and- Collec t: Shelf-stable and sturdy, PCP ’s canned produc ts are built for e - commerce, cur bside pick up and in-store displays alike The stack able multipacks simplify operations while enhancing presentation across digital and physical shelves

items and premium tomato SKUs provide flexibility across banners and channels

Hot Topics Shaping Retail in 2025 1 Multipack Car tons & Family Value: Multipacks are fueling categor y growth by offer ing club -st yle value in a shelfready, retailer-friendly format. From fruit bowls to tomato multipacks, these pack ages boost basket size and win back trips from warehouse clubs

2 A m e r i c a n M a d e : R e t a i l e r

strate transparenc y and suppor t for do

their pr ivate label programs with these

M ade in the USA Pacific Coast Produc-

Taste What Europe Does Best: Understanding the PDO Advantage

Grana Padano PDO cheese and Prosciutto di Parma PDO stand as icons of European culinar y heritage, celebrated globally for their unparalleled qualit y, authenticity and centuries- old tradition Consumers, chefs and restaurateurs are increasingly seek ing out premium, origin- cer tified produc ts. By increasing awareness of the craftsmanship behind the PDO (Protec ted Designation of Origin) cer tification, retailers can shape the nar rative around qualit y and translate this k nowledge into increased consumer trust, stronger market positioning and sales per formance.

PDO: A Mark of Authenticity

Why Retailers

Choose PCP Pacific Coast Producers isn’t just a supplier – it ’s a par tner invested in retailers’ long-term success The family-farm owned cooperative model ensures that quality star ts with domestic, California, USA based growers, and its scale ensures efficienc y and consistenc y across private label programs nationwide From innovation in pack aging to data- dr iven insights in categor y management, PCP helps retailers capture growth oppor tunities and differentiate their store brands.

The Private Label Oppor tunity C

potential for margin, loyalt y and shop

value, PCP delivers solutions that check ever y box.

For more information, go to w w w pacificcoastproducers com, email sales @pcoastp com or stop by booth #F2300

The PDO cer tification guarantees qualit y, authenticit y and traceabilit y B oth the Grana Padano and Prosciutto di Par ma Protec tion Consor tia oversee ever y stage of produc tion, upholding str ic t adherence to these rules while promoting and protec ting their unique heritage. The PDO system also provides legal protec tion for these names, helping consumers easily identify genuine, cer tified produc ts

Grana Padano PDO Cheese: A Taste of Excellence

M ar ked by authenticit y and tradition, Grana Padano’s legac y is as robust as its unmistak able taste:

• Production Method: Crafted from partially sk immed raw cow ’s milk from the Po R iver Valley in Nor thern I taly, Grana Padano undergoes a meticulous produc tion process that results in a cheese of exceptional charac ter.

• Flavor and Qualit y : K nown for its grainy texture and mellow, savor y flavor, the produc t can be aged from nine to over 24 months, each stage offer ing a unique taste, from mild and creamy when young, to nutt y and distinc tive, yet never overpowering when aged

• Nutr itional B enefits: This cheese is packed with qualit y proteins, vitamins and minerals, par ticular ly calcium. I ts

produc tion and aging process also render it naturally lac tose -free

• Authenticity : Look for the rind markings – lozenges with “GR ANA” and “PADANO ” inscr ibed Pre -pack aged wedges should feature the yellow Grana Padano and PDO logos.

Prosciutto di Parma PDO: Per fec ted Through Tradition Representing the gold standard of European craftsmanship, Prosciutto di Parma brings the PDO philosophy to life:

• Natural Produc tion: Since R oman times, Prosciutto di Par ma has always been 100% natural. Free from preser vatives, additives and hor mones, Prosciutto di Parma is made only from the hind legs of specially bred I talian pigs and sea salt

• Aging Process: Aged twice as long as many other prosciuttos, the curing process involves careful monitoring of humidity and temperature for at least 400 days, resulting in per fectly cured ham.

• Flavor Profile: Cured in Parma region’s unique climate, the hams are meticulously salted by sk illed salt masters This traditional curing process – from 14 to over 36 months, which ensures a savor y-sweet profile and yields a range of flavors from mild and nutt y to mature and full-flavored.

• Authenticit y : I n 1996, Prosciutto di Parma became one of the first produc ts to be awarded the PDO status Look for the distinc tive Par ma Crown logo on whole legs and on pre -sliced pack ages

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

For more information, go to w w w .distinctlydeliciouslyeuropean.eu.

The S pice L ab: A Trusted Par tner for Private L abel Growth

By Jeremy Gerson, Head of Marketing, Communications and Brand Strategy, The Spice Lab

Pr ivate label success depends on a strong par tner The Spice Lab has earned its place as a leader by combining premium ingredients with proven operational exper tise We are more than a supplier; we are an ex tension of your business

I n our 125,000square -foot SQF- certified Florida facilit y, we ensure consistenc y, qualit y and food safety at ever y stage of production. We are proud to rank in the top 1% on organic audits, giving our par tners confidence that ever y produc t meets the most r igorous standards From spices and salts to seasoning blends and baking ingredients, we bring both scale and precision to ever y projec t

Produc t Range and Packaging Flexibility

Innovation Backed by Compliance

Our team constantly monitors culinar y and consumer trends to identify new oppor tunities for growth. While we innovate, we remain grounded in the values that matter most to retailers: transparenc y, compliance and depend-

able fulfillment.

At The Spice Lab, our mission is simple We help our par tners grow with high- qualit y produc ts, reliable ser vice, and a commitment to excellence When you choose us, you gain more than a supplier You gain a trusted par tner in private label success

About The Spice Lab

Our catalog includes hundreds of items, from ever yday pantr y staples to trenddriven flavors We provide flexible packaging solutions, including glass jars, plastic shakers and custom gift sets, and can adapt production runs to meet your needs. With an in-house creative team, we also suppor t custom label design and pack aging development to help your brand stand out in the marketplace

Trusted by Retailers, Chefs and Celebrity Brands

The Spice Lab par tners with national grocer y chains, gour met retailers, celebrity brands and professional chefs. We understand the unique needs of each segment and have the systems in place to suppor t them Whether it is launching a new line, expanding an existing program or creating seasonal offer ings, we have the track record to deliver results.

Private L abeling: Hawaiian Bread Is Calling Your Name

The Hawaiian flavor craze or iginally began with the introduc tion of Hawaiian Rolls, which are k nown for their distinc tively sweet and butter y flavor profile. As a true testament to their rise in popular it y, last year Hawaiian Bread and Hawaiian Rolls accounted for over a billion dollars in sales in the United States alone Since their original introduc tion, these rolls now come in more shapes and sizes, mak ing them a versatile addition to any meal

Private labeling Hawaiian flavored baker y items offers retailers an excellent oppor tunity to offer a high- quality, beloved produc t under a brand the consumer already trusts Hawaiian inspired breads have become a staple at any gathering, from winter holidays to summer barbecues, mak ing them a dependable choice for private label programs

texture with a slightly sweet, tropical flavor The pineapple adds natural sweetness and moisture, mak ing this loaf a fabulous addition to any salty or sweet dish, such as gr illed cheese or French

toast Alpha’s Hawaiian produc t line spans fur ther than just their loaf bread, with Hawaiian hot dog buns, Hawaiian hamburger buns, and, of course, the ever-popular Hawaiian rolls, all available

a n d

f a m i l y - r u n b u s i n e s s , T h e S p i c e L a b

s p e c i a l i z e s i n c r e a t i n g e xc l u s i v e c u s -

to m s e a s o n i n g b l e n d s a n d p a c k a gi n g

o r g a n i c s p i c e s I t s e x t e n s i v e p r o d u c t

l i n e i n c l u d e s a w a r d - w i n n i n g s e a s o n -

i n g s a n d r u b s , a r t i s a n s a l t s , p

The Creative M ixology line features flavo

Alpha Bak ing is happy to help retailers innovate when it comes to produc t offerings so retailers can meet their customers’ unique needs Alpha Bak ing has helped customers take the beloved Hawaiian flavor that customers k now and love and have made that same taste and tex ture available in a variet y of forms, from ever ything to the classic pull-apar t rolls, to hamburger buns and sliced bread.

Baked with real pineapple, Alpha Baking’s Hawaiian Bread has a sof t, fluffy

of price -conscious shoppers

Value at the Shelf

For more information, go to w w w spices com, call 954 275 4478, ex t 108, email sales@thespicelab com or stop by booth #F1040.

Nassau Candy ’s New Gummy Line

Multipack car tons instantly communicate savings through multi-unit pricing, making it easier for consumers to recognize value and stock up. This format not only boosts basket size, but also encourages repeat purchases

Winning Back Lost Sales

Retailers are also using these car tons to reduce channel shif t, reclaiming sales that might other wise go to club stores

B y incor porating Hawaiian-flavored items into their produc t lineup, from rolls to buns to bread, retailers can tap into a popular market segment, attrac ting consumers who appreciate highquality, flavor ful bread and roll options With its unique taste and versatilit y, Hawaiian-flavored items continue to prove themselves as a consumer staple for ever yday meals and special occasions alike

For more information, go to w w w .alphabak ing.com, email retailsales@ alphabaking com or stop by booth #7416

options don’t have to compromise on taste. These car tons deliver the same great flavor in a for mat that ’s easy to store, ser ve and trust

Built for Modern Retail

With sturdy, stack able designs, the cartons are ideal for click-and- collec t ser vices and in-store displays. Their durabilit y ensures they per for m well across various retail channels

Biggest Growth Oppor tunity

Nassau Candy recently debuted new gummy releases with a focus on trending nostalgic and sour flavors Highlighted products include sour mini gummy bears that are coated in shimmering sour sanding sugar and feature a variety of flavors,

including berr y, green apple, orange, strawberr y, lemon and blueberr y The company is also offering new gummy sneakers that feature a two -tone gummy sneaker shape in five flavors: pineapple, strawberr y, tangerine, green apple, raspberr y and grape

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

By offering bulk-style value in a convenient format, stores can better compete with warehouse pricing models.

Shelf-Ready and Efficient

The pack aging is clean, uniform and designed to enhance shelf presence I t simplifies restock ing and improves the overall shopping experience, especially in high-traffic environments.

Trusted Quality, Smar t Format

Consumers look ing for budget-friendly

Among all offer ings, multipack fruit bowls represent the greatest oppor tunity for retailers to grow revenue, margin and market share. Their popularit y with families and school programs makes them a strategic addition to any store’s lineup

As retailers look for ways to differentiate and dr ive growth, pr ivate -label multipack car tons are emerging as a smar t, scalable solution

For more information, go to w w w.pacificcoastproducers.com, email sales@pcoastp com or stop by booth #F2300

Multipack Car tons (Cont ’d. from p. 1)

Private L abel Plays Key Role in Costco’s Tariff S trategy

Private label grocer y goods are playing a key role as Costco adjusts its produc t assor tment to mitigate the impac t of tariffs.

SKU management is a critical lever for Costco as it navigates a fluid tariff environment, Chief Financial O fficer Gar y M illerchip said on the company ’s four th- quarter earnings call in September, noting that Costco has the “flexibilit y to change items” it perceives as having lesser value due to the impac t of tariffs For instance, the retailer is leaning into its private label Kirk land Signature produc ts and ramping up domestically sourced items, such as health and beauty, live goods, tires and mattresses

and the flexibilit y afforded by our limited SKU can give us greater agilit y to navigate the current environment and minimize the impac t of tar iffs,” M illerchip told analysts.

new K ir k land Signature items, such as grass-fed beef sticks and organic ex traf

the food cour t menu K ir k land Signature sales penetration has continued to increase, Chief Execu t i ve O f f i c e r R o n Va c h r i s s a i d o n t h e

c a l l, n o t i n g t h a t t h e p r i v a t e b r a n d

ticular, continue to help the retailer de

br ings “ high- qualit y value to our members while offsetting potentially i n f l a t i o n a r y i m p a c t s f ro m t a riffs ” The company is look ing for o p p o r t u n i t i e s t o m o ve m o re produc t sourcing for the brand “into the countr ies and regions w h e re t h e i t e m s a re s o l d ” t o

h e l p l o we r c o s t s a n d re d u c e emissions, Vachr is said

L i k e m a n y o t h e r r e t a i l e r s ,

C o s t c o c o n t i n u e s t o p u s h a m u l t i -

p r o n g e d a p p r o a c h t o n a v i g a t i n g t a ri f f s T h e r e t a i l e r h a s o p t e d t o a b s o r b

“ We believe our exper tise in buying

tar iff-impac ted goods, M illerchip said I

Rite Aid Name, Private L abel

Brands Up for S ale

H ilco Global has put out the “For Sale” sign on the R ite Aid brand and related assets, including the now- defunc t drug store chain’s private label brands

I n a d d i t i o n to t h e R i te A i d

n g R YS H I , PawTown, Refresher y and Tugaboos, as we l l a s ce r t a i n “ f ro nt- e n d ” l oya l t y d at a . Th i s s a l e d o e s n o t i n c l u d e p re s c r i p t i o n f i l e s “ This is a rare oppor tunity to acquire one of the most well-k nown retail healthcare brands in the U S , ” said David Peress, Executive Direc tor of IP Ser vices with H ilco Global “ The R ite Aid brand

to the plate, providing customers with pr ivate label options that are more affordable and just as good – if not better – than the national brands they ’re accustomed to

By prioritizing value, qualit y and differentiation, retailers are winning over today ’s shoppers, who no longer view pr ivate label produc ts as budget options, but as first choices. This shif ting perception is why the pr ivate label industr y experienced record-setting sales of $271 billion in 2024, and why it ’s essential to have a par tner that can help you capitalize on that growth1

The Private Label Beverage Boom

Compared to other products, beverages offer an excellent way for retailers to enter the pr ivate label mar ket and expand their brand’s identity and credibility Here’s why :

1 H igh consumer demand: B everages are an ever yday essential, ensuring con-

s o m e o f t h e c o s t s w h i l e a l s o c o n t i n uing to wor k closely with its suppliers to m o v e i t s p

“ where it makes sense” and consolidati n g b

gling to deal with fiscal

can be immediately leveraged across multiple sec tors, from ePhar mac y and digital health, to health and beauty and consumer-pack aged goods to meaningfully engage with consumers across sales channels ”

New Rite Aid, LLC and its debtor affiliates are debtors-in-possession in a Chapter 11 bank ruptc y proceeding pending before the U.S. Bank ruptc y Cour t for the Distr ic t of New Jersey, jointly administered under Case No 2514861 (MBK ) The sale of the assets descr ibed herein will be conduc ted pursuant to an order of the Bank ruptc y Cour t I n O c to b e r, R i te A i d o f f i c i a

sistent demand from customers across categories

2. Limitless possibilities: The beverage market encompasses a diverse range of produc ts that can be endlessly customized with unique flavors and formulations, enabling pr ivate label companies to distinguish themselves from competitors

3 I mpulse purchasing oppor tunities: With eye - catching pack aging and strategic placement in prominent locations across stores, beverages dr ive quick sales

4 Trend alignment: Modern consumers are increasingly health- conscious, and beverages offer a seamless way to incorporate nutritional ingredients into their existing routines2.

How Symrise Can Help with Private Label Beverages

Launch your own line of pr ivate label beverages or expand your current offering with the suppor t of bWorks™ – The Beverage Incubator by Symrise Building

k r u p tc y p ro

t i o n a n d p u t t h e co mp a n y u p f o r s a l e T h e

c o m p a n y p r e v i o u s l y filed for bank ruptc y 17 m o n t h s p r i o r t o i t s

M a y f i l i n g L a t e r i n M a y, R i t e A i d r e a c h e d

a g r e e m e n t s w i t h s e ve ra l re t a i l e r s to t ra n s ition phar mac y assets while also selling m a ny o f i t s R i te A i d a n d B a r te l l D r u g s l o c a t i o n s i n t h e Pa c i f i c N o r t h w e s t to C V S

M illerchip added that in some instances, Costco has saved 30% to 40% on the cost of goods by consolidating to a small number of suppliers B eing a global retailer gives Costco a path to wor k with its suppliers in offsetting some of the produc ts purchased globally, M illerchip said.

Look ing ahead to the holidays, the retailer ’s Chief Financial O fficer said that its merchants are confident about its inventor y position, despite the produc t mix var ying from previous years

“Overall, supply remains relatively stable, with no notable issues,” M illerchip said.

The phar mac y assets for more than

1,000 R ite Aid stores across the United States were transitioned to C VS Pharmac y, Walgreens, Alber tsons, K roger and Giant Eagle, among others

on the flavor and formulation exper tise of Symrise, the bWorks team works with you as a comprehensive beverage incubator to develop an end-to - end solution, from for mulation to finished pack aging Collaborating with bWor ks is the easy way to create your own private label beverage lineup Your retail regulars will find fast favorites in greattasting dr inks, and you’ll have the oppor tunit y to boost brand engagement and unlock highly profitable, new revenue - generating oppor tunities

Private label beverage development with bWor ks includes ideation and insights, where mar ket gaps and untapped oppor tunities are identified through in- depth analysis of consumer trends. As well as protot yping and development, where rapid sessions facilitate quick iteration and validation of concepts by developers Finally, the bWorks facility enables small-batch produc tion across var ious pack aging formats, helping you test new produc ts or provide limited time offerings

bWorks delivers great-tasting beverages with winning flavors across numerous for mats. With its unmatched beverage for mulation exper tise, agile manufac turing capabilities and logistical advantages, bWorks increases your speed to market and helps you reap all of the benefits a private label lineup has to offer

1Siegner, C. (2025). The power of private label continues to rise. Food Business News Retrieved from https://w w w foodb u s i n e s s n e w s n e t / a

c l e s / 2 7 9 1 4 - t h epower- of-private-label- continues-to-rise

2Khalid, M (2024) The Rise of Functional Beverages: A Revolution in the Drink Industr y. International Research Journals. Retrieved from w w w.interesjournals.org/ ar ticles/the-rise- of-functional-beveragesa -

107597 html

For more information, go to w w w giraffe foods com or

Priva te Label (Cont ’d. from p. 1)

Healthy S nacking, The Piller ’s Way

Piller ’s Fine Foods believes snack ing should be both satisfying and smar t

That ’s why Piller ’s made it its mission to craft snacks that deliver on taste, quality and nutrition – without compromise

Today ’s consumers are redefining what it means to snack . No longer just a quick fix between meals, snacks are now expec ted to suppor t ac tive lifest yles, align with wellness goals and deliver func tional benefits, especially protein As interest in high-protein diets continues to rise, meat snacks have emerged as a go -to option for those seek ing convenient, nutr ient- dense choices that fuel their day

Piller ’s is at the forefront of this movement I ts meat snacks – such as sticks, bites and sliced options – are made using traditional techniques such as natural hardwood smok ing and dr y aging, giving them bold flavor and a clean label you can feel good about. But what truly sets Piller ’s apar t is the variety it offers From pork and beef to turkey and chicken, these snacks come in multiple formats across a range of meat protein t ypes, ensuring there’s something for ever y taste and dietar y preference

Piller ’s commitment to health star ts with its ingredients. Piller ’s uses carefully selec ted cuts of meat and spice blends

Monogram Foods Relocates Support Center

M onogram Foods, a leader in food comanufac tur ing, pr ivate label and foodser vice, announced the relocation of its suppor t center to a newly reimagined f a c i l i t y d e s i gn e d to fo s te r i n n ov a t i o

Custom S auces (Cont ’d from p 1)

For tunately, that ’s where custom sauces shine When added to home meal replacement (HMR) and ready-to-eat (RTE) produc ts, they boost flavor, visual appeal and consumer trust – without creating any operational headaches

Why Sauce Is the Star of Crave -able HMR and RTE Produc ts Sauces don’t just complement a meal –they define it Custom sauces drive differentiation, providing unique flavor exper iences that set produc ts apar t. A thoughtfully crafted sauce can instantly

and it avoids ar tificial preser vatives, colors and flavors M any of these produc ts are gluten-free, and Piller ’s offers options that are Halalcer tified, organic and nitrate -free through its brands including Shahir and McLean Meats Whether you’re pack ing a lunch, grabbing a postwor kout bite or building a better charcuter ie board, these snacks are designed to fuel your

tomer exper ience

day without weighing you down

Piller ’s also understand that healthy snack ing isn’t just about what ’s in the food, it ’s about how it ’s made. That ’s why its facilities are cer tified for food safet y and responsible sourcing Piller ’s offers snacks that meet high standards while suppor ting sustainability and community values.

For more information, go to www pillers com or stop by booth #F2942

i t y Th e m ove m a r k s a p i vo t a l s te p i n

the company ’s continued trajec tor y of

s t r a t e g i c g ro w t h a n d c o m m i t m e n t t o

u n p a r a l l e l e d t e a m m e m b e r a n d c u s -

elevate a meal and shape how consumers perceive its qualit y, freshness and wor th

Stirring Up Success for Private Label Food Manufac turers

Custom sauces let you create meaningful distinc tions without alter ing your core SKU struc ture, helping you easily refresh and enhance your menu offerings With the right sauce, private label food produc ts can ser iously compete with the taste exper ience of national brands. I n fac t, one in three shoppers says pr ivate label produc ts are just as good – or better – than national brands (McKinsey Private Label Repor t, 2024)

That said, flavor matters I n one survey, 66% of shoppers repor ted wanting more flavor and variety in private label produc ts (FMI Pr ivate Brands R epor t, 2023). If you can deliver the crave -able flavors consumers expec t from highquality manufac turers, you may garner

Holidays (Cont ’d. from p. 1)

shows no sign of abating I n the foodser vice industr y, LTOs are up 128% over the past five years (State of the M enu 2025) and holidays provide inspiration for many of these creations LTOs are k nown for creating buzz for brands, and in the era of social media this has the potential to be lightning in a bottle.

Private Label Planning

The best time to star t planning a private label item is yesterday, and the second best time is today Always having a private label roadmap in place for the nex t six months to a year is a great way to

T h e s u p p o r t c e n t e r w a s p r e v i o u s l y

l o c a t e d a t t h e O a k C o u r t O f f i c e b u i l d -

i n g i n E a s t M e m p h i s . W i t h t h e i m -

p e n d i n g e n d t o M o n o g r a m’s l e a s e a t

O a k C o u r t , a n d f u t u r e d e v e l o p m e n t

p l a n s a t t h e p r o p e r t y, M o n o g r a m

b e g a n s c o u t i n g n e w l o c a t i o n s t w o y e a r s a g o “ We f e e l f o r t u n a t e t h a t w e

f o u n d a p l a c e t h a t f i t s o u r c u l t u r e s o

w e l l , ” s a y s M o n o g r a m’s C h i e f E x e c u -

a league of new fans

Custom sauces can also help you build a flavor platfor m for a unified brand experience Prepared foods and HMR are the fastest- growing categories within grocer y pr ivate label por tfolios ( Technomic, 2024), and if you want to expand your offer ings quick ly, sauces provide the per fec t avenue By getting a little sauc y, you can leave a lasting impression on ever y shelf and solidify your brand identity

Tailored Packaging Formats for HMR & RTE

Giraffe Foods offers comprehensive retail-ready sauce solutions that strike the per fect balance between operational efficienc y and shopper appeal Whether you’re enhancing a premium meal k it, a convenient grab -and- go item or a heatand- eat family dinner, Giraffe Foods’ pack aging formats ensure flavor impact and ease of use across ever y t ype of

avoid unplanned gaps in your LTO lineup and to maintain an overall LTO strategy That said, Alpha Bak ing has brought items from concept to on-shelf in as few as 10 weeks

Best Holidays for Private Labeling Items

All holidays increase consumer spending overall. There is ample oppor tunity to embrace holiday offerings outside of the well- established winter holidays Summer time provides oppor tunit y for exciting gr illing options and seasonal fruit flavors In addition, holidays such as St Patrick ’s Day, Oktober fest, Valentine’s Day and Halloween provide the oppor -

t i v e O f f i c e r J e f f Fr a n k “ T h e n e w s p a c e e m p o w e r s o u r t e a m s t o c o l l a b o r a t e m o r e e f f e c t i v e l y, i n n o v a t e f a s t e r a n d d e l i v e r t h e w o r l d - c l a s s s u p p o r t o u r

c u s t o m e r s e x p e c t I t ’s a l s o a g re a t , e ne rg e t i c p l a c e t o c o m e t o e a c h d ay a n d o f f e r s o u r t e a m m e m b e r s c o u n t l e s s a m e n i t i e s ”

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

HMR and RTE produc t

Giraffe Foods: Where Convenience Meets Culinar y Impac t I n 2023, $236 billion in pr ivate label sales were recorded in the United States (Circana, 2024). I f you want a piece of that pie, Giraffe Foods can help you discover a world of delicious possibilities Giraffe Foods’ agile development process is built for retail timelines, giving you the speed to market needed to stay competitive With dedicated suppor t for private label branding and flavor ideation, it will help you develop on-trend, crave -wor thy sauces that seamlessly align with your brand’s identity Backed by proven success across a wide range of retail sauce solutions, Giraffe Foods delivers innovation and efficienc y at ever y step

For more information, go to w w w.giraffe foods.com or stop by booth #F9708.

tunit y to entice customers into additional purchases beyond their usual week ly spend

Holiday LTOs

Alpha Bak ing produces a wide range of items that are per fec t for holidays, from unique sweet goods to bread, buns and rolls tailor-made for the season. For example, the old-world r ye bread is an excellent option for St Patr ick ’s Day and pumpkin and apple spiced sweet goods are a natural fit for har vest season

For more information, go to w w w alphabaking com, email retailsales@ alphabaking.com or stop by booth #7416.

The grocer ’s new flavors are being offered in half- gallon and pint-sized options Sold under the Publix brand, the half- gallon flavors include:

• Publix Coffee Chai Latte Premium Ice Cream: White coffee flavored ice cream with cinnamon molasses cook ie pieces and white chocolate flavored chai swirls

• Publix Deep Dish Apple Pie Premium Ice Cream: Apple -flavored ice cream swir led with brown sugar- cinnamon sauce, pieces of real apple and sugarrolled pie crust

• Publix Eggnog Premium Ice Cream: R ich eggnog-flavored ice cream with a k iss of nutmeg

• Publix M arshmallow, Candy Cane & Cookie Blast Premium Ice Cream: Marshmallow flavored ice cream with bits of candy cane and a chocolate cook ie

for in a protein-packed, snack able format designed for today ’s on-the - go lifest yles Combining familiar comfor t with modern versatilit y, Grilled Tender Bites offer an approachable option perfec t for k ids, families and fans craving high- quality protein.

Each tender bite is marinated for 24 hours and grilled to lock in maximum tenderness and flavor, creating a per fectly

swirl

• Publix Peppermint Stick Premium Ice Cream: Luscious vanilla ice cream with festive bits of peppermint candy

• Publix Pumpk in Pie Premium Ice Cream: Pumpk in pie -flavored ice cream with swirls of whipped cream and butter y-flavored piecrust pieces.

• Publix Rum Nut Bread Pudding Premium Ice Cream: Vanilla-rum raisin flavored ice cream with cinnamon crème flavored swir ls, praline pecans, and blondie brownie pieces

• Publix Santa’s White Chr istmas Premium Ice Cream: The classic flavor of Barnie’s Santa’s White Christmas coffee delightfully mixed with cocoa espresso flakes

Pint-sized flavors include:

• Publix Banana Nut Bread Premium Ice Cream: Banana bread flavored ice cream

portioned, gluten-free option that’s as customizable as it is craveable. Guests can enjoy their Grilled Tender Bites their way, plain or “sauced” in bold flavors like Buffalo, Garlic Parmesan, Sweet Red Chili or Lemon Pepper and pair them with favorite housemade specialty dips including Magoo’s, Spicy Magoo’s, Ranch and more “ We’re excited to introduce Gr illed Tender Bites and br ing even more choice and convenience to our guests,” said Mike Sutter, Chief Operating Officer

with walnut pieces and swirls of banana sauce

• Publix Bourbon Eggnog Premium Ice Cream: R ich bourbon eggnog flavored ice cream with a k iss of nutmeg

• Publix Candy Bar Premium Ice Cream: Vanilla ice cream with peanut butter cups, milk chocolate gems, baked chocolate truffles, pretzel bar k pieces and honey caramel swirls

• Publix Chocolate Stout Pretzel Blitz Premium Ice Cream: Chocolate stout flavored ice cream with chocolate pretzel swir ls, chocolate pecans and peanut brittle pieces.

• Publix Hot Honey Mascarpone Praline Premium Ice Cream: M ascar pone ice cream dotted with praline pecans and hot honey-flavored ribbons

• Publix R aspber r y Elegance Premium Ice Cream: White chocolate flavored ice cream with ribbons of raspberr y sauce,

of Huey Magoo’s. “ This new addition reflec ts our commitment to ser ving only The Filet M ignon of Chicken® while giving fans another way to enjoy our tenders without compromise We’re proud to make Gr illed Tender Bites a per manent par t of the menu and can’t wait for ever yone to tr y them ”

As demand grows for high-protein, snackable options that fit busy lifestyles, Huey M agoo’s continues to innovate while staying true to its qualit y roots Grilled Tender Bites deliver on that balance – fresh, grilled and endlessly versatile Guests can order them as par t of a 10-piece meal, by the piece or as an addition to one of Huey M agoo’s freshly made salads, as par t of a family meal or k ids’ meals, creating a convenient, customizable option for any time of day

Founded on a commitment to ser ving only “ The Filet Mignon of Chicken,” Huey Magoo’s continues its growth across the countr y, now operating in 12 states and expanding rapidly through new franchise par tnerships.

About Huey Magoo’s Huey M agoo’s is k nown for its uncom-

dotted with white chocolatey raspberr y flavored cups While this flavor is a nod to our popular Raspberr y Elegance Cake in our baker y, it is not for mulated to have the exac t flavor profile of the cake “ We are excited to get this holiday season’s limited- edition ice cream varieties to our customers,” said Tarisha Gray, Research and Product Development Manager with Publix “Our recently introduced pint line creates even more of a reason to try all the flavors In the winter months, you have the chillier weather and the warmth of the holiday season We wanted to capture that with these flavors, especially Coffee Chai Latte. We wanted (shoppers) to experience that comfor ting first sip of your morning cup of coffee with warm spices ”

For more information, go to w w w publix com

promising commitment to quality, ser ving premium, handcrafted chicken tenders made from the best 3% of the chicken – the tender loin – for unmatched taste and texture Ever y tender is hand-breaded, 24-hour mar inated and gr illed or “sauced ” and tossed for bold, fresh flavors

Guests can customize their exper ience with tender meals, fresh-made salads, sandwiches, wraps and 10 signature sauces and dips House -made specialties include hand-spun chips, freshly prepared coleslaw, banana pudding and signature dips like M agoo’s, Spic y Magoo’s and R anch

Founded in 2004, Huey M agoo’s is one of the fastest- growing fast- casual brands, earning multiple awards for its bold flavors and quality With locations in 12 states and growing, Huey Magoo’s continues to bring premium ingredients and exceptional hospitality nationwide Guests can order through Huey Magoo’s mobile app for easy pickup, deliver y and rewards track ing.

For more information, go to w w w hueymagoos com

AWG’s Pure Wonder by Best C hoice Pet Produc ts

Associated Wholesale Grocers’ AWG Brands has expanded into the pet aisle with its Pure Wonder by B est Choice The line dedicated to pets is now available to retailers and includes food and essentials for dogs, cats and birds The assor tment includes more than 80 pet produc ts for dogs, cats and birds. I t offers produc t quality

consistent with the technical and nutritional specifications of national brand equivalents, and has comparable flavors and sizing assor tments to mainstream national brands I t is backed by the Best Choice 100% Guarantee

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

Huey Magoo’s (Cont ’d. from p. 1)

Publix (Cont ’d. from p. 1)

JG: Geller t Global Group is a third- generation, family- owned food sourcing company based in Elizabeth, New Jersey We generate $1 7 billion in annual revenue and employ more than 800 people. We impor t a wide range of produc ts from over 60 countr ies and 1,000 suppliers Our customers include major U S retailers, manufac turers and foodser vice companies such as Walmar t, Aldi, Costco, Nestlé, ConAgra and Sysco

Our por tfolio includes cheeses, meats, frozen and shelf-stable fruits, vegetables, seafood and specialty items. Some are produc ts that don’t grow in the United States, like pineapple O thers are authentic to their regions, such as Italian Par migiano R eggiano, while some fill seasonal gaps – for example, raspberries from Chile during the U S off-season As President, I oversee sales, marketing and procurement, focusing on growth, supplier par tnerships and meeting customer needs

operation into one of Nor th Amer ica’s leading producers of deli meats, sausages and meat snacks

What distinguishes Piller ’s is its dedication to craf ting memorable food exper iences The company continues to embrace traditional techniques such as natural hardwood smok ing and dr y aging, ensuring ever y produc t delivers r ich, authentic flavor From school lunches and weekend gather ings to gourmet charcuterie boards, Piller ’s offers versatile options that elevate ever yday moments

Sta te of the Industr y (Cont ’d. from p. 1)

label executives face intense, multi-front competition not only from legac y national brands but also from the swarm of agile, direc t-to - consumer emerging brands. The strategic playbook is being rewritten in real time.

How do you accelerate innovation and dr ive the “premiumization” your customers now expec t? As you expand into specialized categories like organic or plant-based, how do you find manufac turing par tners with the niche capabilities and cer tifications required, while ensuring your brand is protec ted from quality failures and recall risks? The success of your brand is now intr insically

US S alt (Cont ’d. from p. 1)

40-mile long body of fresh water.

S a l t w a s f i r s t d i s c o v e r e d i n Wa t k i n s

G l e n i n 1 8 8 2 D u r i n g t h a t y e a r, t h e

Wat k i n s O i l We l l Co m p a ny wa s o rg a n -

ized to dr ill for petroleum, gas, salt and

o t h e r m i n e ra l s Th e co m p a ny d r i l l e d a

w e l l o n t h e h i l l s i d e w e s t

Camerican is the corporate brand of Gellert Global Group, dedicated to the retail private label and industrial channels

GN: What sets Camer ican apar t in the food impor t industr y and how does being par t of GGG strengthen that position?

JG: Relationships are at the core of our success For more than 80 years, we’ve built deep trust with suppliers and customers Our scale allows us to invest in logistics, compliance and food safety exper tise, and we also finance the international supply chain ourselves. That combination of trust, size and financial strength makes us a dependable partner

GN: Can you share a success stor y where Camer ican helped a par tner solve a sourcing challenge?

JG: Recently, a major CPG company was struggling to source quality IQF spinach, facing issues with multiple global suppliers We k new Wester n Europe pro -

Core values – passion, integr it y and communit y – are deeply embedded in the company ’s culture These principles guide ever ything from employee engagement and ingredient sourcing to sustainability effor ts and charitable initiatives Even af ter joining Premium Brands Holdings Cor poration in 2011, Piller ’s has preser ved its family spir it, with descendants of the or iginal founders still ac tively involved in the business

Piller ’s brand por tfolio reflec ts its commitment to diversit y and innovation M cLean M eats offers organic and clean-label produc ts free from nitrates

linked to the capabilities of your contrac t pack aging and manufac tur ing par tners, yet benchmar k ing and optimizing these relationships remains a complex, high-stakes endeavor

duced the best spinach, but no one there was mak ing IQF To solve this, we invested in a frozen spinach line at a trusted par tner ’s facilit y That investment allowed us to supply high- quality IQF spinach to the customer – and now to many others as well.

GN: Look ing ahead, what do you see as the biggest challenges in the global food impor t business?

JG: The biggest challenge is constant change Ever y year brings a new cur veball – tar iffs, supply chain disruptions, por t strikes or COVID restrictions. There’s always something. But thanks to our entrepreneur ial mindset and abilit y to adapt quick ly, we manage through the challenges, no matter what comes our way

GN: What should visitors expec t when they stop by Camerican’s booth?

JG: Visitors will meet a trusted global sourcing par tner with the scale and re-

and preser vatives. Shahir provides Halal- cer tified meats tailored to the needs of Muslim consumers Black K assel br ings European-st yle deli meats and snacks to the Nor th American market I n addition to its branded lines, Piller ’s is a key player in pr ivate label manufac tur ing, par tner ing with major retailers and foodser vice providers across Nor th America B e y o n d i t s c u l i n a r y e xc

company ’s ESG initiatives focus on four pillars: people, environment, nutritious

r e l y o n t h e r e p o r t t o i d e n t i f y m a r k e t

t r e n d s a n d e v a l u a t e o p p o r t u n i t i e s ,

t h r e a t s a n d t r e n d s Fo r p r i v a t e l a b e l

l e a d e r s, t h e re p o r t o f fe r s u n i q u e i n t e l -

l i g e n c e u n a v a i l a b l e e l s e w h e re I t p ro -

v i d e s a p l a y b o o k fo r ve t t i n g p a r t n e r s, a d e e p d i ve i nto t h e te c h n o l o g y s t a c k s

s e p a r a t i n g l e a d e r s f ro m l a g g a rd s a n d

a d e t a i l e d a n a l y s i s o f M & A a c t i v i t y, re -

ve a l i n g t h e s t r a t e g i c c o n s o l i d a t i o n re -

liability to help them navigate international supply chains Camer ican par tners with the top 40 U S food retailers, providing access to 1,000 vetted manufacturers and 6,000 products Ever y supplier is approved for food safety, quality and operational reliabilit y, giving customers peace of mind.

GN: What ’s one food trend you personally enjoy and one you could happily live without?

JG: I love charcuter ie plates They ’ve been around forever, but I enjoy the trend toward creative presentations and global influences. I especially love European cheeses paired with I talian prosciutto or Spanish jamón – it ’s a simple, per fec t meal

One I could live without? Pumpkin flavors I’m not a big pumpk in person and they seem to pop up ever y where in the fall.

For more information, go to w w w camerican com or stop by booth #F1046

yclable pack aging to suppor ting food

At its core, Piller ’s is about more than just great meat – it ’s about helping families and communities thrive. With ever y produc t, the company honors its heritage while embracing innovation, building connec tions through food and shaping a better future for generations to come

For more information, go to w w w pillers com or stop by booth #F2942

k nowing these fac ts?

I n an era where your manufac turing par tner is a direc t ex tension of your brand, SOIR provides the intelligence needed to de -risk your supply chain and turn it into a competitive advantage I t ’s more than a repor t; it ’s a playbook for navigating the future of food.

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How is private label’s unprecedented growth being suppor ted by ex ter nal manufacturers? How is demand for true national brand equivalents being fulfilled? How can private labels and store brands strategically benefit from these changes? What are the r isks of not

S chuyler Count y, New Yor k , was the Glen Salt Company. I t dr illed wells on proper t y at Watk ins Glen, now owned by US Salt

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For more information, go to w w w contractpackagingrepor t com

s a l t b e d. B y 1 8 9 6 , a t h i rd we l l wa s d u g t h at s to p p e d at 1 , 9 2 7 fe e t , s t i l l i n s o l i d

s a l t . US Salt holds a reputation as a safe, environmentally conscious business –as well as good neighbor – in the communities it ser ves

For more information, go to w w w .ussaltllc.com or stop by booth #F9712.

Piller ’s Fine Foods (Cont ’d. from p. 1)

n o s t a l g i c c r u n c h t o e v e r y b i t e w h i l e

co n s t a nt l y e vo l v i n g to m e e t t h e t a s te s

o f a g l o b a l m a r k e t

GN: What ’s new with Just The Fun Par t in 2025?

AA: We’ve been hard at wor k expanding our lineup with new flavor profiles a n d fo r m a t s T h i s

range. First, Dubai Cones featuring M ilk Chocolate, Pistachio Cream and Cr ispy K

nostalgic classic with our Peanut Butter and Grape Jelly cones packed into our

signature cr ispy waffle cones

GN: Who is your target market?

AA: This produc t was made for ever yone Whether you’re a k id discover ing the cone for the first time or an adult chasing a bit of childhood joy, that last chocolate -filled bite delivers ever y time We’ve seen interest across all ages and backgrounds, which tells us the emotional connec tion is real

GN: What is the nature of your distribution?

AA: We are the direc t manufac turer of Just The Fun Par t, with seven production facilities in Turkey, where the produc t is made with care and consistenc y Our main distribution hub is located in New Jersey, allowing us to ser ve retailers and par tners across Nor th America efficiently. We expor t globally and currently stock over 150 unique SKUs, with Just The Fun Par t always at the center of our assor tment

For more information, go to w w w just thefunpar t com or call 551 333 1119

organic apple produc ts, standing as a testament to the company ’s deeprooted values of integr it y, innovation and sustainabilit y Specializing in organic apple juice, applesauce and apple cider vinegar, M anzana has ear ned a reputation for producing fresh, pure and clean produc ts All are made exclusively from USDA- cer tified organic apples and are never made from concentrate The company ’s unwavering commitment to qualit y, environmental stewardship and continuous improvement has positioned it as a frontrunner in the organic food industr y M anzana is one of the largest organic apple processors in the countr y and has a rich histor y of par tnering with private label brands, ser ving the nation’s leading retailers

A Rich Histor y of Innovation and Growth M anzana’s or igins date back to the 1920s, when it was founded as Oehlmann Evaporator by husband-andwife team Rudolph and M aude Oehlmann Initially, the company operated as a small fruit- dr ying business, processing local fruits such as prunes, pears, hops and apples O ver time, it expanded its operations, and in 1945, the company was incor porated and renamed M anzana Produc ts Co. – “man-

on taste, quality and value

In Q1 2025, private label bread sales grew 4% year- over-year, continuing a steady upward trend in the bread categor y Trusted private label brands play a key role in attracting customers and driv-

With an in-house development team of highly seasoned chefs and food scientists, Symrise collaborates closely with its partners to help them transform their concepts into delicious realities.

Giraffe Foods, a Symrise AG company, specializes in creating custom flavor solutions that deliver unforgettable taste experiences From ideation through formulation, pack aging, regulator y suppor t and full-scale produc tion, Giraffe

zana,” meaning “apple” in Spanish, reflec ts the company ’s growing focus on apples and honors the many Latin Amer ican wor kers who played a vital role in its success

From its modest beginnings, M anzana evolved into one of the premier producers of apple -based produc ts

Over the years, the company has consistently innovated to meet the demands of its customers while upholding its commitment to sustainabilit y, health and qualit y Today, M anzana offers a broad range of produc ts, including apple juice, applesauce and apple cider vinegar – all made from fresh, nonGMO, organic apples

Commitment to

Organic and Non-GMO Produc ts

At the hear t of Manzana’s operations is its dedication to producing the highestquality organic produc ts Each bottle of M anzana apple juice or jar of applesauce is crafted using fresh USDA- cer tified organic apples, grown without the use of synthetic pesticides, herbicides or genetically modified organisms (GMOs).

Equally revered is M anzana’s organic

Sustainability: An Integral Par t of Manzana’s DNA

As the organic food industr y grows, so does the demand for responsible and sustainable produc tion prac tices Manzana has long embraced these values, implementing significant measures to reduce its environmental footpr int while maintaining the high standards for which it ’s k nown. Sustainabilit y is not just a responsibilit y, it ’s central to Manzana’s business strategy

From wastewater management to the use of solar power, M anzana has dedicated a full-time team to manage and minimize its environmental impac t The company adheres to a zero -waste philosophy, mak ing use of ever y par t of the apple Processing methods like peeling, corning and sor ting ensure that no par t of the fruit goes to waste Even the leftover apple pomace – the pulp remaining after pressing the apples for juice –is repurposed Local farmers collec t the pomace for use as animal feed, ensuring nothing is discarded.

Quality Manufac turing and Cer tifications

ensur ing customers can trust that they are consuming produc ts made with in-

ing store loyalty The strongest growth is happening in specialty breads, including ar tisan-inspired and uniquely flavored breads and rolls, just like brioche.

Alpha Bak ing Company specializes in bringing private label ideas to life with an exper ienced R esearch & D evelopment team, work ing closely with par t-

Foods par tners with brands to develop delicious sauces, dressings, dips, dr izzles, marinades and more With robust cer tifications and proven exper tise, Giraffe Foods meets diverse customer needs, supplying products across Nor th America and beyond.

Alongside its culinar y offer ings, the company helps its par tners imagine and launch the beverages of tomorrow with bWor ks™, The B everage I ncubator by Symrise bWorks is the premier one -stop shop for all beverage development

Manzana’s commitment to qualit y is paramount The company ’s in-house quality assurance team rigorously monitors ever y stage of production to ensure produc ts meet the highest standards.

ners to develop items that are both ontrend and economical Pr ivate label brands have consistently shown growth in the bread categor y as trust in private label has increased

Privately labeling brioche bread and buns allows retailers to showcase a premium produc t under their own name,

needs, transforming ideas into ready-todr ink produc ts through rapid innovation and swift prototyping Unlike other incubators, bWor ks offers flexible produc tion quantities to accommodate your unique needs, whether you’re testing a concept with a small-scale trial or scaling up for mass distribution. With an integrated suite of capabilities, a diverse por tfolio of winning flavors and a refined produc tion process, bWor ks will help you swif tly navigate your journey from concept to commercialization

Manzana’s facilities are cer tified to the Good Manufac turing Prac tices (GMP), ensuring that all products are produced in a clean, safe environment that adheres to industr y regulations

The Move to Sunnyside, WA:

A New Chapter for Manzana

As par t of its strategic growth, Manzana Produc ts Co , Inc is relocating its operations to Sunnyside, Washington, where it will expand its manufacturing capabilities and streamline produc tion processes This move mar ks a pivotal moment in the company ’s evolution, allowing it to meet the growing national demand for its organic produc ts

About Manzana Produc ts Co., Inc. M anzana Produc ts Co., I nc. has built a trusted legac y in organic apple produc ts over nearly a centur y Specializing in premium organic apple juice, applesauce and apple cider vinegar, the company uses only fresh, USDA- cer tified organic apples grown and processed in the United States. With a firm commitment to sustainabilit y, innovation and qualit y, M anzana remains a leader in setting the standard for excellence and reliability in private label manufacturing within the organic food industr y

For more information, go to w w w manzanaproductsco com, call 707.823.5313 or stop by booth #F1030.

strengthening their brand presence while also keeping up with the demand in the bread categor y.

For more information, go to w w w alphabaking com, email retailsales @alphabaking com or stop by booth #7416

Lastly, the Health business unit in Nor th America is uniquely positioned to suppor t healthy lifest yles with custom solutions for dietar y supplement and well-being applications The company now offers a targeted line of power ful, sustainably sourced, natural bioac tives in finished formats, including powdered stick packs, pressed pills and capsules

For more information, go to w w w symrise com or stop by booth #F9707 and booth #F9708

Brioche Bread (Cont ’d from p 4)

Symrise (Cont ’d from p 4)

Manzana Produc ts (Cont ’d. from p. 1)

L’Épicurien Citrus Marmalade with Cardamom

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

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

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

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

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

To place an order or lear n more about wholesale opportunities, contact The French Farm

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

Enstrom Almond Toffee Petites

Good things come in small packages

Individually wrapped, Enstrom Almond

Toffee Petites are the gold standard of snacking This artisan Almond Toffee is crafted from the perfect blend of fresh 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-

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

Bob ak S ausage Comp any S ausages

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

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

The new sausage products will feature a new look for the brand, recognizing

a Chicago institution

Bobak Sausage Company www.bobak.com

Fo o d & Vine S alute S anté!

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

Grapes = Vitis Vinifera – a fruit planted for thousands of years, such as olives and avocados, to generate fruit for wine All these fruits are the source of the healthiest oils going back to biblical times What makes Salute Santé! stand out, is its grapeseed oil is 100 percent upcycled from those grape seeds remaining after the wine making – utilizing an existing resource

Seeds are the source of life – a really good thing It’s where they come from and what you do with them that makes the difference Are we talking about GMO seeds planted for massive oil crops? Are they solvent extracted and chemically refined with heat?

Salute Santé! does none

enough to cold press these tiny little grape seeds with 8,000 pounds of pressure – no chemicals or high heat

Non-GMO by the Non GMO Project And

t e r, f e r t i l i z e r a n d m o s t i m p o r t a n t l y n o n e e d f o r G M O s e e d

c ro p s

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

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

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

Food & Vine www grapeseedoil com

a n d d e l i c i o u s t a k e o n t r a d i t i o n a l r i c e c r a c k e r s A l l p ro d u c t s a re m a d e u s i n g p re m i u m i n g re d i e n t s a n d t i m e - t e s t e d t e c h n i q u e s t h a t b r i n g o u t t h e n a t u r a l g o o d n e s s o f t h e r i c e W h e t h e r l i g h t a n d c r i s p y o r d e c a d e n t a n d s a t i s f y i n g , e v e r y b i t e i s a t e s t a m e n t t o t h e i r p a s s i o n f o r q u

Mo chikichi Rice Snacks

Taste What Europ e Do es Best

Grana Padano PDO cheese and Prosciutto di Parma PDO stand are prime examples of European culinary heritage These exceptional products continue to gain attention due to their quality, authenticity and tradition with each carrying a distinctive history:

• Grana Padano cheese has been a part of Italy’s proud gastronomic heritage for nearly 1,000 years To preserve the surplus milk they produced, Benedictine monks created a hard cheese, which could withstand the test of time

• The monks called it “Caesus Vetus” (old cheese) in Latin, but due to its grainy texture, it soon became known as “Grana.” In 1954, it was officially named “Grana Padano,” with “Padano” (adjective) identifying the area of production, the Pianura Padana (Po River Valley) in Norther n Italy

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

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

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

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

About PDO

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

high-quality foods

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

• Its aging process, which ranges from a minimum of 14 to over 36 months, develops a variety of flavor profiles from mild and nutty to mature and full-flavored

About the Consortiums

• Established in 1954, the Consorzio Tutela Grana Padano (Grana Padano Protection Consortium) is a non-profit organization, which brings together producers and curers to protect and promote Grana

• When you purchase a PDO certified product, you are assured that it was produced in a strictly defined geographic region In addition, it guarantees production methods that comply with rules set down by the gover ning consortium based on centuries old recipes and techniques, methods that have proven over time to be safe, effective, and the most flavorful.

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

Distinctly Deliciously European www.distinctlydeliciouslyeuropean.eu

Ariston is thrilled to announce the launch of the new Ariston 2-Pack Gift Boxes, scheduled for release in the fourth quarter of 2025 These gift boxes will be shipped unassembled to ensure efficient delivery, allowing retailers the flexibility to customize them with their choice of Ariston oils and vinegars This feature facilitates excellent culinary pairings, making them ideal for the holidays and perfect gifts for any occasion

Some chef-curated pairings include:

• Ariston Garlic Infused Olive Oil with Ariston Fig Infused Balsamic Vinegar

• Ariston Basil Infused Olive Oil with Ariston Raspberry Condiment Vinegar

• Ariston Lemon Infused Olive Oil with Ariston Pomegranate Balsamic Vinegar

Order today to enhance your retail space with Ariston’s beautiful and colorful oils and vinegars, which are not only delicious, but also visually appealing Be sure to explore the wide range of products, including

Tor tuga Spirit Cakes

and spirit cakes industry, driven by a re-

the constant introduction of novel offerings for its loyal consumers

infused Greek sea salts, spices, Italian risotto, artisanal jams, unique olives, balsamic glazes, tahini spreads (available in honey and cocoa flavors) and Greek honey sourced from local beekeepers in Ariston’s olive groves in Messinia, Greece

You can now order on faire com direct/AristonSpecialties By using this link, you can sign up and order Ariston to get $150 off your first Ariston-FAIRE order, free shipping on all Ariston-FAIRE orders for one year, net 60 terms and no registration fee

The Doukas family thanks you for your support and wishes everyone happy shopping! Find Ariston on Facebook, facebook com/AristonOliveOil and Instagram, @AristonSpecialties

Ariston Specialties LLC 860.263.8498 orders@aristonfoods com www.aristonspecialties.com

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,

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

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

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

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-

Ariston 2-Pack Gift Boxes

ChickP Protein Nutrition Bars

SMORGASBORD

SEG’s Own Brand Line Wins 39 Industr y Awards

Southeastern Grocers, LLC has earned 39 notable industry awards, recognizing the outstanding quality, innovation and value of its Own Brand product lines The honors span wine, spirits, dair y, seasoning, household products and packaging design, highlighting the strength of SEG’s private label portfolio

• Know & Love Sauvignon Blanc

• Perfect Storm Sauvignon Blanc

• Sweet Bitch Mango Moscato

• Winn-Dixie Silver Tequila (Gold and Best Spirit by Value)

S E G ’

ceived top honors at several international

• SE Grocers Muenster Cheese (First)

• SE Grocers Prestige Premium Strawberry Ice Cream (First)

• SE Grocers Strawberr y Soft Cream Cheese (First)

• Know & Love Salted Butter (Second)

• SE Grocers Honey Pecan Soft Cream Cheese (Second)

• SE Grocers Chive & Onion Soft Cream Cheese (Third)

Adding to the grocer’s recent achievements, SEG also earned eight product wins from Progressive Grocer’s and Store Brands Editors’ Picks, which spotlight the most innovative and impactful private label items across the industry These recognitions underscore SEG’s ability to deliver products that not only meet customer expectations but also stand out for their quality, creativity and market appeal

Progressive Grocer’s Editors’ Picks:

• Prestige Chocolate Trio Premium Ice Cream

• SE Grocers Carnitas Seasoning Mix

• SE Grocers Homestyle Popcorn Chicken Bites

Highlighting the grocer’s creative and customer-focused approach, SEG received a NielsenIQ Design Impact Award for its Know & Love packaging redesigns This global honor recognizes best-in-class packaging that enhances the shopper experience and delivers measurable business impact

USA Wine, Beer and Spirits Ratings presented SEG with 17 gold, silver and bronze medals for the grocer ’ s award-winning private label and market-exclusive alcohol offerings Winn-Dixie Silver Tequila was also crowned Best Spirit of the Year by Value, bringing the grocer ’ s total wins to 18 Gold awards this year were awarded to:

• A&J Mai Tai 4-pack

At the World Dairy Expo Championship Dairy Product Contest, SEG took home a total of nine awards, including six firstplace awards, two second-place awards and one third-place award The products earning top distinctions include:

• Know & Love Cream Cheese Brick (First)

• Know & Love Organic Half & Half (First)

• Know & Love Organic Whole Milk (First)

TRADESHOWCALENDAR

• Know & Love Hardwood Pellets Championship Blend

• SE Grocers Dishwashing Liquid & Antibacterial Hand Soap

• SE Grocers Everything Bagel Seasoning

• SE Grocers Large Spigot Laundry Detergents

Store Brands Editors’ Picks:

• Know & Love Cabernet Sauvignon

National Grocers Association Las Vegas, Nevada www nationalgrocers org

Feb 10-13

Biofach Nuremberg, Germany info@biofach de

Feb. 26

Converters Expo South Charlotte, North Carolina www convertersexposouth com

Dedicated to delivering both quality and value, SEG’s line of Own Brand products –Essentials, SE Grocers, Prestige and Know & Love – offer nearly 8,000 items to help customers save an average of 20 percent compared to national brands, providing affordability without compromising quality With recognition spanning both product performance and packaging design, these awards reflect SEG’s ongoing mission to provide fresh, affordable and innovative options that meet the diverse needs of today’s families

Earlier this year, SEG also showcased its bakery expertise by earning six blue ribbons at the 2025 American Pie Council’s National Pie Championships, bringing the grocer ’ s total Own Brand awards to 45 so far this year GN

March 3-6

Natural Products Expo West Anaheim, California

www expowest com

March 10-12

PACK EXPO Southeast Atlanta, Georgia www packexposoutheast com

March 15-17

Seafood Expo Boston, Mass www seafoodexpo com

April 14-15

SupplySide East Secaucus, N J www east supplysideshow com

April 21-23

Seafood Expo Global Barcelona www seafoodexpo com

May 14-16

Food Safety Summit Rosemont, Ill www foodsafetysummit com

May 19-21

Sweets and Snacks Expo Las Vegas, Nevada

www sweetsandsnacks com

June 7-9

Dairy Deli Bake Seminar & Expo Orlando, Florida

www iddba org