April 2025 Grocery Insight

Grocery Insight April 2025

IDDBA 2025 Inside

• Tradeshow Previews: IDDBA and Sweets & Snacks Expo 2 • Category Analysis: Surimi 4 • Category Analysis: Premium Meat-Based Snacks 6 • Category Analysis: Private Label Merchandising 8 • Category Analysis: Blueberries 10 • Category Analysis: Onions 12 • Category Analysis: Dairy Merchandising 14

Tradeshow Preview IDDBA 2025

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he International Dairy Deli Bakery Association includes more than 1,500 companies from small independent to major conglomerates in an attempt to support members as they strengthen and establish their positions in the industry.

Exhibitors discussed their companies' objectives to improve attendees' tradeshow experiences while presenting their latest products alongside their signature offerings as part of their preparation for the event.

“At Volpi, our product focus this year revolves around redefining convenience and quality in the deli aisle with a lineup of premium, ready-to-enjoy offerings,” said Lorenza Pasetti, CEO of Volpi Foods. “As a leader in craft charcuterie, we aim to elevate the snacking and entertaining experiences for shoppers.

Our new launches include snack trays, perfectly portioned for a satisfying, high-quality grab-and-go experience.

Our Snack Trays come in two varieties: Prosciutto with Provolone and Genoa Salami with Mozzarella. Each pack delivers a rich, protein-packed bite with premium ingredients. Our Charcuterie Board is designed for seamless entertaining or indulgent solo snacking; this expertly curated board features a delectable selection of mozzarella cheese, roasted almonds, organic cranberries, crackers, Genoa salami and pepperoni.

Our Snack Cups are catering to busy, on-the-go lifestyles; our new Snack Cups are designed to fit right into your car’s cup holder and come in 100 percent recyclable packaging, reinforcing our dedication to sustainability. We are dedicated to pushing the boundaries of convenience without compromising on quality, offering thoughtfully crafted solutions for modern consumers to meet their evolving needs.”

“We keep a strong focus on the ingredients and discovering the best ways to elevate the flavor of our soups. We’re always looking to enhance the quality of ingredients through preparation techniques or through the selection of raw materials. We are working on satisfying, flavorful soups that deliver protein through vegetables, like chickpeas and

lentils,” said Joe Jolly, CEO of PGI Foods.

“Don’s will always provide new and innovative flavors to drive retail deli sales,” said Carl Cappelli, SVP of Sales and Business Development of Don’s Prepared Foods. “In April 2025, Don’s will launch three new salads with a Mediterranean flavor. We will debut them at IDDBA 2025 and the Summer Fancy Food Show in New York.”

“We are launching with excitement,” Samuel Kestenbaum, CEO/Co-Founder of 7 Mile Brands. “We have our first new flavor coming out: a Mediterranean herb to complement our three SKUs. From the deli standpoint, which is an evergreen program for us as we are always driving some type of dip partnership pairing to really drive that synergistic purchase and increase overall baskets and give consumers an idea of how to use the product within the deli category.”

5 Generation Bakers mentioned the company’s newest product development, which can be expected to be seen at IDDBA this year. “The Jenny Lee Cinnamon Swirl bread that we have been selling for the last 15 years has gained some traction and a lot of consumer appeal, but with the trends of grab and go, what we did was developed our bread into ready made French toast and created a breakfast sandwich,” said Scott Baker, President of 5 Generation Bakers. “We took two slices of the Jenny Lee Swirl bread, it’s French toast, and it holds bacon egg and cheese or sausage egg and cheese and we call it the Jenny Lee Sammich. They are individually wrapped and we are targeting these to bakery departments since we already have relationships with them, but also delis/hot deli, grab and go situations, convenient stores. They hold well in being preheated by a retailer and then in a hot case or under a heat lamp. We are pretty excited about expanding our brand into adjacent categories of bread.”

Consumers have continued to look for various ways to explore the deli meat category through indulging in different flavor profiles. “The deli meats category is undergoing an exciting transforma-

tion, with charcuterie evolving from an occasional indulgence to an everyday essential,” said Pasetti. “Shoppers are moving beyond basic deli slices, seeking elevated flavors and curated experiences that feature minimal processing and high-quality ingredients—an intersection where Volpi Foods excels.

Recognizing this shift, we’ve developed and launched a variety of grab-and-go snack options this year that honor our heritage and craftsmanship while catering to today's fast-paced and more health-conscious lifestyles. At the same time, food safety has become an increasingly important factor in consumer purchasing decisions. Shoppers are more discerning than ever, looking for brands with a proven commitment to quality and transparency. We stick to the highest food safety standards and careful quality control, so every product is something customers can trust and feel good about.”

“The state of deli meats and trends we see are value, flavor and unique items needed in retail deli,” said Cappelli. “Driven by economic factors, consumers seek meal solution ideas in retail. The staples in retail deli will always be potato, macaroni and cole slaw salads. While Don’s offers many varieties of those commodity salads, it is the unique items which consumers seek out. By using Don’s, this enables retail deli to showcase ideas and items for home meal consumption.”

According to Kestenbaum, 7 Mile Brands snacking products, such as PRETZELIZED, have been able to drive growth due to its combined simplicity and innovation. “We launched at IDDBA last year, and we are the largest new brand in the snack category and I think it’s because of a few things: we have a product that is very easy to understand, everyone knows what a pita chip is and everyone knows what pretzel is, but no one has seen the combination of the two. We have a mass position. Everyone loves pretzels; it’s the world’s oldest snack and our position is fun, catchy and exciting and meets our consumer and their kids,” said Kestenbaum.

Grocery Insight (ISSN 2330-1651), a monthly magazine, is published by Executive Insight Properties. Subscription rates $75 per year US, $100 Canada, all other countries $150. © 2025 Grocery Insight. All rights reserved. No item or portion may be reproduced without written permission from the Publisher.

PG 2 / GR O C E R Y I N S I G H T Postmaster: Send address changes to: Grocery Insight, P.O. Box 2067, Issaquah, WA 98027

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Category Analysis Surimi

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any Americans still fall short of meeting dietary guidelines for seafood consumption despite better education about the nutritional benefits of seafood. One deterrent is the uncertainty around how to properly clean and prepare whole fish and shellfish.

This presents an opportunity for leaders in the surimi category to bridge the gap—offering grocery retailers a way to promote seafood while providing home cooks with a convenient, versatile and approachable option for their meals.

Trident Seafoods remains committed to operational excellence in an evolving market. “Investing in our operations has always been critical for us, and we will continue to do so,” Jeff Welbourn, President—Trident Seafoods’ Trident USA business unit, said previously. “Our Fleet to Fork operational model allows us to ensure peak quality, from primary processing to customers and consumers worldwide, and we’ll continue to focus future investments on strengthening and optimizing our overall operations. This will allow us to continue delivering the best wild Alaskan seafood in the world.”

Aquamar embarked on 2025 with a focus on educating consumers about surimi’s diverse applications, said CEO Daryl Gormley. “Despite its incredible versatility and health benefits, many remain unaware of its potential. We aim to showcase the wide range of ways surimi can be enjoyed—from sushi and tacos to creative toppings for salads and pastas. According to the National Library of Medicine, while 90 percent of consumers eat seafood, only 19 percent meet the Dietary Guidelines of Americans (DGA) recommended twice-weekly consumption. The study concluded by mentioning that ‘educational and marketing efforts promoting the health benefits of seafood’ is likely encourage more consumption,” he said.

Given the uncertain state of the global economy, surimi remains an accessible and cost-effective seafood option. Leading surimi suppliers are increasingly sourcing sustainably managed fish species, such as Alaskan pollock, ensuring a steady product supply while appealing to environmentally conscious consum-

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ers concerned about overfishing.

However, efficiency and sustainability remain top priorities. “In addition, our investments will continue to focus on several modernization initiatives throughout our supply chain, including the continued advancement of the sustainability of our operations while maintaining our commitment to supporting the local communities where we operate,” said Welbourn.

For grocers, surimi offers consistency in seafood programs. “Because surimi is made from sustainably managed fish species like Alaska pollock, surimi provides a dependable, eco-friendly option that can be available year-round,” Welbourn said. “Its long shelf life and versatility contribute to a more sustainable

—77 percent—it's beneficial for retailers to highlight that asking for Alaska is a guarantee you’ll get wild-caught and sustainable seafood every time.”

Beyond sustainability, consumer education on seafood’s nutritional benefits remains crucial. “For all seafood, continuing to educate consumers on the health benefits, including rich omega-3 content and high-quality protein, can be a strong purchase driver. We’re also seeing more interest in cooking tips and recipes that help consumers incorporate seafood into their diets more often,” she said.

For those new to seafood, surimi serves as an ideal entry point, especially with challenges like fishy odors and navigating the anatomies of certain

seafood offering, aligning with both environmental goals and consumer demand for responsible choices.”

Organizations like the Alaska Seafood Marketing Institute (ASMI) continue to educate consumers on the benefits of Alaskan seafood as a whole. “The ASMI continues to support fishing communities by promoting sustainability and consumer education initiatives,” said Amy Dukes, Head of Retail Marketing for ASMI. “Educational campaigns were rolled out to enhance awareness of wild seafood’s benefits, as consumers increasingly care about the source and environmental impact of their food.”

Dukes explained the importance of highlighting Alaskan seafood’s key differentiators: “The dialogue around Alaska seafood specifically should focus on key differentiators: its wild guarantee, sustainability and quality. Given that 74 percent of consumers are more likely to choose seafood when they see the Alaska Seafood logo, with Millennials associating it with sustainability

seafoods. “For many Americans, surimi serves as an accessible introduction to sushi, and it’s also a perfect gateway to preparing and enjoying seafood at home. It’s a healthy, versatile ingredient that’s easy to incorporate into everyday meals. In 2025, we are collaborating with our retail partners to continue educating consumers on the many ways surimi can be enjoyed so they feel comfortable eating it in addition to diving into other seafood options at home,” said Gormley.

Surimi’s role in encouraging the consumption of seafood is increasingly prominent, especially as it utilizes any number of sustainable fish species like Alaskan pollock. Not only is the category more approachable than traditional seafood, but suppliers are ensuring they support their retail partners with essential educational components to help their shoppers optimize their surimi purchases for their home kitchens.

“According to the National Library of Medicine, while 90 percent of consumers eat seafood, only 19 percent meet the Dietary Guidelines of Americans (DGA) recommended twice-weekly consumption. The study concluded by mentioning that ‘educational and marketing efforts promoting the health benefits of seafood’ is likely encourage more consumption.”

— Daryl Gormley, CEO, Aquamar

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Category Analysis

Premium Meat-Based Snacks

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he premium meat-based snacking category has become a substantial and significant player in the grocery industry due to more consumers attracted to convenient and healthy options on-the-go. Leaders in the category have recognized consumers are gravitating toward healthier snacking options such as premium protein filled products.

“As we look ahead to 2025, Jack Link's is strategically positioned to capitalize on and drive significant momentum in the protein snack category,” said SVP of Marketing Holly LaVallie. “Our 40th anniversary celebration serves as both a milestone and springboard, allowing us to leverage four decades of category leadership while launching an entertaining new creative campaign that will showcase our innovative product lineup. This dual approach of honoring tradition, while embracing evolution, perfectly encapsulates the Jack Link's ethos. The innovation pipeline is robust, with particular emphasis on our DUOS product offerings, a first-of-its-kind innovation in meat snacks that combines two bold and delicious flavors in one bag or pack. While dual flavor offerings are common in other snack food categories like crackers, chips and confectionery, this is a first-of-its-kind offering in the meat snacks category that meets consumers' desire for more flavors and value."

“Additionally, we're launching multipacks of our best-selling sticks and beef jerky products, which directly address consumer demands for both protein-rich options and solutions they can use to fill their pantries. Finally, we are very excited about our new offers targeted at moms looking for better-foryou snacks with our new brand LK—the first certified free-from-the-top-9-allergens meat snack in the industry. This product is as premium as it gets, with multiple certifications including nonGMO, grass-fed beef, organic poultry, no sugar and a simple ingredient statement. As the original pioneer of premium meat snacks, Jack Link's continues to deliver trusted protein sources that satisfy cravings while supporting active lifestyles,” said LaVallie.

"In 2025, we're blending our prov-

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en category leadership with category-growing innovations in flavors, better-for-you options and pantry-loading formats, wrapped in an attention-grabbing creative campaign that will significantly drive foot traffic to the category.

Our strategic addition of partnerships will introduce our brand to younger consumer segments and further position the category for years of growth," said LaVallie.

“Almost every single store is selling some high-protein [products], so there is a huge consciousness for high-protein and a [shift] from the plant-based alternatives that were popular a while ago,” said Gary Moorcroft, CEO of Stormberg Foods. “People are looking for a real product. Our product really speaks to them because we have the highest protein of any meat snacks per serving, per ounce, etc.”

“Our product is also zero sugar. What we have found is that our product that we are selling in Costco, we are getting [increased] sales and I think there are a few factors for it: obviously it’s a high-protein, No. 2 zero sugar, but I think the most important thing is we only put three ingredients only. So, people are looking for simple stuff, ingredients they can pronounce and understand, but they want quality products that actually excite them and I think that’s what we do; we are delivering on those three factors,” he added.

In a previous interview with Grocery Insight, Fiorucci Foods mentioned the company’s strong focus on consumer demands for high-quality snack board options, specifically looking at expanding flavor profiles and appealing to the culinary art aspect within the category.

“Fiorucci Foods closely monitors consumer trends and insights specific to charcuterie and snacking,” said Senior Director of Strategic Initiatives Shawn Munck. “As we look to 2025, some of the key charcuterie and snacking trends we are following include charcuterie has evolved into a visually appealing culinary art form, merging diverse flavors and textures and gained popularity during and after the pandemic for offering premium, exciting foods at home.

The trend towards charcuterie boards

and grazing platters promotes a lighter, less entrée-focused approach to meals, with versatile packaged meats catering to various snacking habits and portable protein options. Creative packaging options such as peel and reseal and zipper packs enhance the convenience and aesthetic appeal of charcuterie products, aligning with contemporary culinary trends. Consumers are increasingly embracing global flavors and fusion charcuterie boards, making it essential to incorporate international spices, herbs and ingredients to stay cutting-edge and on-trend. Health-conscious consumers are driving the demand for clean-label products with lower-sodium, all-natural, nitrate-free and organic options, emphasizing the need for transparency and addressing dietary preferences and restrictions.”

Leaders such as Jack Link’s are focusing on innovation within the category and the company’s product profile. In reference to consumer trends, “Jack Link's is responding with bold innovation across its product portfolio, particularly within its diverse sticks offerings, while launching attention-grabbing creative campaigns designed to both energize loyal customers and attract first-time buyers to the category,” said LaVallie.

“The protein snack landscape continues to evolve rapidly, with several distinct consumer trends—specifically the desire for consumers to eat more protein whenever or wherever they can—creating significant opportunities for retailers. Jack Link's is strategically investing in innovation to capitalize on these trends while drawing new consumers into the category,” she continued. “Convenience remains paramount, with strong momentum in multipack formats that offer portion control and grab-and-go accessibility."

Consumers who are looking for snacking options are gravitating toward premium meat-based snacks due to their higher protein content and easy opportunities for consumption. Leaders within the space are focused on providing consumers with offerings that can be consumed on the go or added to snacking boards.

Category Analysis

Private Label Merchandising

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he private label segment remains fertile ground for innovation, even as the current economic instability has rendered consumers much more careful about their spending. Leaders say these challenges often present untapped opportunities and are confident there remains potential for positive outcomes as manufacturers explore ways to meet consumers where they are. Store brands are experiencing significant growth, surpassing national brands in both dollar and unit market shares. This trend is driven by several factors: value proposition, quality perception and sustainability initiatives.

“We’ve had 29 months, almost two and a half years, where store brands finished ahead of the national brands in dollar and unit share compared to prior years,” said Private Label Manufacturers Association President Peggy Davies. “It seems we’ve been on a roll and certainly right now year-to-date for two months—we don’t have March data yet—store brands' market share per unit is up to 23.9 percent and dollars at 21.7, which are both at an all-time high.

We think this reflects private label’s superior multiyear performance versus the brands both brick-and-mortar and e-commerce. We seem to have delivered on the sustainability people are looking for, we're dependable, reliable and it becomes a bit of a rote situation where this is now what consumers buy every time they go shopping. In particular, if you shop online, you just click on items you previously ordered and put them back in your cart. From a private label standpoint, it becomes a bit of a great position to be in.”

Manufacturers who are driving the private label segment forward are attuned to consumers’ favorable perception of the quality of store brands and their growing preference for value-driven prices. Store brands offer shoppers all the things they want: fair prices, superior quality and sustainability all bundled into convenient shopping trips.

"At Catania Oils the 2025 outlook is robust with new sales growth already coming in across all three sales divisions: retail, foodservice and bulk/ industrial," said SVP of Global Sales,

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Mark Coleman. "We are introducing a new PET gallon and 96 oz plastic bottle for our vegetable oil line up for private brands. This new packaging will reflect a cost reduction vs current HDPE bottle designs. One factor that can cause disruptions to high in stock percentage levels is for the first time since Covid, we are seeing retailers start off the year aggressively advertising their private brand products. Of course, the increased volume is always appreciated, however many times these volumes are far above forecasts provided by the retailer. It is that push/pull battle between sales and operations and looking to satisfy the customer base."

“The better-for-you snack category continues to surge and Snack Innovations is leading that growth—particularly in the plant-based protein segment," said Snack Innovations CEO Allen Benzaken. "As one of the largest producers of protein snack chips in the US, we’re proud to offer products that deliver up to 15g of plant-based protein per single-serve bag—the highest in the market today. We're focused on innovation across both our branded and private label channels, developing snacks that meet evolving consumer expectations for health, taste and sustainability.

While inflationary pressures and supply chain shifts remain factors, we see them as opportunities to improve sourcing strategies, introduce functional ingredients and streamline operations without compromising quality.”

“We have a positive outlook for 2025, driven by the dynamic landscape of culinary innovation and evolving consumer preferences,” said Renee Hicks, Director of Private Brands for The Fremont Company. “As consumer interest shifts increasingly towards store brands, we see significant growth opportunities in creative flavor development. The trend of restaurant-style condiments making their way into grocery store aisles has put a spotlight on flavor innovation, presenting an opportunity for incremental growth. We aim to leverage this by experimenting with unique, bold flavors that capture the essence of dining out, while offering the convenience of at-home enjoyment. Additionally, we're

focusing on sustainable practices and improving our supply chain efficiency to support this growth.”

Plant-based protein continues to be a major growth driver in private label, with consumers actively seeking snacks that offer both functional benefits and bold flavor, Benzaken said. “As the leading producer of plant-based protein chips in the market, we help retailers tap into this demand with products that deliver up to 15g of protein per serving—setting the benchmark for performance in the category,” he said. “Beyond protein, we're also seeing strong consumer interest in innovative snack formats—whether it's puffs, chips, crisps or popcorn—especially those made with healthier profiles. There's growing demand for snacks made with ancient grains, non-seed oils like avocado oil and ingredients that cater to clean-label eating. Additionally, unique and globally inspired flavor profiles are performing well, as consumers look to discover new taste experiences in their everyday snacks. Our ability to innovate across all of these attributes—nutrition, ingredients and flavor—positions us as a key partner for retailers looking to stay ahead of trend and meet evolving consumer expectations.”

As consumers increasingly seek restaurant-like experiences in the comfort of their homes, retailers have an opportunity to capitalize on this demand, Hicks said.

“Consumers are showing enthusiasm for restaurant-inspired items found in condiment aisles,” she said. “This trend has created an exciting opportunity for retailers to capture the zest for restaurant experiences at home. Our experience in offering flavor profiles that closely emulate popular restaurant brands gives us an edge, allowing retailers to expand their product ranges with high-quality, distinctive options that appeal to discerning palates.”

"We are continuing to see the consumer look for private brands in an effort to combat inflation," Coleman with Catania Oils said. "Once changed over from the national brand to private brands, we are seeing the consumer stick to the private brand."

Ex No hib w! it

GREAT NONFOOD PRODUCTS UNDER ONE ROOF We’re at a watershed moment in the recognition of the strategic importance of private label by the media, the financial community and, most importantly, by the C-suite at retailers across the country. To ensure continued growth in sales and shares, the U.S. store brands industry will assemble again this fall to explore new marketing opportunities, particularly in thriving nonfood categories like beauty, self-care, pet and housewares.

For more information about the Show or to exhibit, visit plma.com or email exhibitor@plma.com Presented by the Private Label Manufacturers Association

Category Analysis Blueberries

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acked with antioxidants and sitting low on the glycemic index, blueberries have progressively become a go-to healthy snack and essential meal component for health-conscious consumers. The Michigan Blueberry Commission cited USDA data that shows retail per capita consumption of blueberries has increased 97 percent in the past 10 years, growing from 1.2 pounds in 2011 to 2.3 pounds in 2022. Growers and distributors continue to work with retail partners to build meaningful berry programs to capitalize on this more educated consumer base and ensure a year-round supply.

“Throughout the first few months of the year, we had great conventional and organic blueberry volumes from Peru, Mexico, Chile, Florida and California,” said Brian Bocock, Naturipe Vice President of Product Management. “We’re expecting to see this supply grow as more blueberries come into season in Georgia, North Carolina, Indiana, New Jersey, Oregon and Michigan. We always see the highest demand for fresh blueberries in the summer as many customers associate warmer weather with the crisp, sweet taste of a refreshing berry.”

That reality has spurred Naturipe to explore methods to promote blueberry consumption beyond the summer months. Many of Naturipe Farms’ innovations cater to parents looking for easy and healthy snacking options for their kids. Last year, Naturipe Farms launched its newest product: Berry Buddies. “We are dedicated to developing products that kids love and consistently ask for, which is why we designed Berry Buddies with children in mind.

Research highlights the importance of taste and flavor in parents’ decisions about the snacks their kids reach for,” said Steven Ware, Vice President and General Manager of Value Added, Naturipe Farms. “Berry Buddies are designed to fill the gap in the market for on-the-go breakfast options that are fun and flavorful. The vibrant, colorful packaging and the delicious pancakes, mini cookies and fresh fruit inside are sure to catch the eye of parents and kids alike. Naturipe Farms snacks are packed with protein, fiber, calcium and

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vitamins. The nutritional benefits are displayed on the front of each package, making it easy for parents and individuals to make informed choices. They’re the perfect snack for life on-the-go.”

It’s a launching point to introduce greater consumption of produce overall. “A big factor that weighs on our strategies for continued innovation and growth is the sustained demand that we’re seeing not just for blueberries, but across all produce categories,” said Bocock. “As more customers make berries an integral part of their daily diet, there are new needs, taste buds and texture preferences for us to account for —not to mention, needing to be able to keep berries on the shelves for retailers to actually sell them.”

This drives GEM-Pack Berries’ promotional strategy as well. The company is presently not a significant producer of blueberries; since its merging with Red Blossom Sales in 2021, the company is predominantly a strawberry grower and shipper, with blackberries and raspberries representing a smaller portion of inventory as they are grown year-round out of Mexico and California. While blueberries are the smallest segment, said SVP of Marketing Michelle Deleissegues.

“We primarily grow blueberries in Central Mexico,” she said. “Production there winds down in late spring and picks up again in the fall.”

GEM-Pack’s berry assortment nonetheless is planned out annually as part of the retailers’ overall berry patch program with the company, she said. “We do advocate for a full berry patch display and studies show that consumers consistently and frequently make multiple berry type purchases in one trip due to the health benefits and unbeatable flavor of berries.”

More practically, “It's a great convenience for our customers when they can add blueberries to their strawberry orders and have one-stop shopping,” she said.

The public sector is also doing its part to support growers. Last year, the USDA’s Regional Agricultural Promotion Program (RAPP), awarded $2.8 million in funding to the US Highbush Blueber-

ry Council (USHBC) to diversify and expand market opportunities for US food and agricultural products in emerging global markets.

“The impact of funding for export promotion is profound for the blueberry industry. This second-round grant will help the USHBC continue to build off of our successes in leading the effort to drive global consumption of blueberries,” said USHBC President Kasey Cronquist. “These grants are critical to our efforts to expand into markets like Vietnam, India and South Korea, and we’re grateful to have been a recipient of a grant for the second time this year as we continue to spread the word about the quality, versatility and health benefits of blueberries to new markets.”

Domestically, the Michigan Blueberry Commission (MBC), housed within the Michigan Department of Agriculture and Rural Development, was created through specifications written into the Agricultural Commodities Marketing Act. “The Michigan Blueberry Commission prioritizes industry-driven research each year by offering grant dollars that support our priorities,” said Executive Director Nancy Nyquist. “We also work closely with the US Highbush Blueberry Council (USHBC) who unite stakeholders through research, promotions and numerous other activities.”

In recent years, the Commission continued to support research on pest control, pollination improvement, yield enhancements and new varieties, said Nyquist. “In 2023, the Commission also began supporting agricultural literacy from the Michigan Foundation for Agriculture’s FARM Crate program. FARM Crates reach classrooms, teachers and youth throughout the state with agriculturally accurate resources and handson activities showcasing how agriculture touches their daily lives.”

Continued trends toward healthy snacking presents a ripe opportunity for retailers to not only market their berry programs by touting their healthy benefits but also showcase tangential snacking innovations that offer convenient, affordable and fun ways to consume a well-rounded diet that prioritizes produce.

Breeding Better Berries The Naturipe Way Thanks to berry breeding, we’re able to produce blueberries that are sweeter, juicier, and stay fresh longer than ever before – guaranteeing that only the best berries end up on your shelves.

Visit our website to see our offerings at: naturipefarms.com For news as fresh as our berries, follow us on:

Category Analysis Onions

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he onion category continues to benefit from producers who remain steadfast in their dedication to providing consumers with high-quality onions, especially Vidalia sweet onions.

These companies have continued to focus on sustainable practices through maintaining infrastructure, perfecting packaging solutions and solidifying positions to provide onions year-round.

“At Shuman Farms, we’re always looking ahead to how we can grow and evolve, and 2025 is shaping up to be a big year for us,” said President and CEO John Shuman. “Our biggest excitement right now is the upcoming Vidalia onion season and continuing to build on the momentum we’ve created through our Shuman Farms University initiative. Educating retailers and consumers about Vidalia onions has been a priority for us, and this year we’re refreshing our digital content and resources to take that to the next level. We’re also looking forward to leveraging our expanded infrastructure following our Generation Farms acquisition, which has given us the ability to increase our storage, packing capacity and overall efficiency.”

“We’re expecting a solid Vidalia sweet onion crop this year, with a diverse range of sizes,” said Troy Bland, CEO Bland Farms. “Due to some colder, rainy weather—including a light dusting of snow in February—the volume will be smaller than last year’s bumper crop, but still in line with a typical season.

We anticipate shipping through Labor Day and then transitioning to our Peru crop. At Bland Farms, we’ve always focused on selling smart, not just growing big. Having a market lined up before planting has allowed us to scale efficiently. Innovation continues to drive our growth. Currently we are testing out two units that help eliminate weeds faster, cut down on labor and promote faster growth. Our long-standing commitment to innovation includes several industry firsts—like nationally marketing Vidalia sweet onions in the 80s, introducing PLU stickers and expanding our operations to offer sweet onions year-round from growing regions in Peru and Mexico. We’re also pushing forward with sustainability—from ze-

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ro-waste operations to conservation tilling, water management and E-pack bags, which use 80 percent less plastic and are 100 percent recyclable over the traditional full-wrap bags. Our industrial division, Vidalia Brands, repurposes cosmetically imperfect onions into IQF products and purées used by chefs and food manufacturers worldwide. These are packed to customer specs and produced under rigorous safety and quality standards.”

Peri & Sons has remained a leading onion producer for more than 100 years with four generations at the helm.

“We’re grateful that Mother Nature hasn’t thrown anything crazy at us yet this year. We’re feeling good about our early spring onions, all varieties, which are getting close to harvest at our SoCal farm location,” said Teri Gibson, Director, Marketing and Customer Relations.

“Our onion fields in California’s Central Valley are coming along as planned and, in that location, we’ll be harvesting early summer onions in April through June and then summer and fall onions from July through August. Once done in California, we’ll switch over to Nevada-grown fall/winter onions including our proprietary Sweetie Sweet, our Nevada Whites and our Sweetie Tearless onions. Transitioning between Nevada, Southern California and Central California is how we can offer our customers reliable, consistent, year round delivery of product that is grown entirely here in the US.” “As far as growth, Peri & Sons Farms will continue growing at a studied and sustainable pace as we always have.

We continuously generate and review a lot of data to inform our decision-making process. We don’t sway with every year’s market predictions. We grow to meet customer demand, and we focus on customers who want a consistent supply of top-quality products and appreciate our company’s dedication to certifiable food safety and sustainability, to USA-grown product, fair labor and good old-fashioned honesty and ethics,” Gibson said.

Looking at trends and what consumers are gravitating toward, producers are utilizing feedback and retailer part-

nerships to remain competitive and consumers’ top choice. “Vidalia onions are the heart and soul of our business.

For three generations, we’ve been dedicated to growing, packing and shipping premium sweet onions to retailers across the country. The Vidalia onion category is not just important to our company—it’s a key driver of the entire sweet onion segment. As a company, we’re committed to ensuring that Vidalia onions continue to be a household staple and a high-performing category for retailers,” said Shuman.

“One of the biggest trends we’ve seen is the shift from bulk to bags. Consumers are choosing convenience and retailers are responding. Throughout the past five years, our bag business has nearly doubled—what used to be four baggers under the grader is now eight.

We’re also leaning into lifestyle-driven marketing—family meals, seasonal moments and food that brings people together. Through giveaways, playlists and recipes, we’re creating a full experience around Vidalia sweet onion season. Our retail partners benefit from this through strong in-store support, including signage, promotions and consumer engagement tools that help drive sales,” said Bland.

“We’ve been successful with an all-paper, eco-friendly package solution called Earthbag. It’s 100 percent plastic-free, biodegradable and compostable. This unique bag, with paper/ bamboo mesh, has a large window that offers ample product visibility. We pack our red, white, yellow and combo USDA Certified Organic onions in a 2-pound or 3-pound bag. We’re pleased at how many consumers write to us and tell us how happy they are about buying produce in our Earthbag. It’s the type of responsible produce packaging that makes consumers happy today and makes the earth a better place tomorrow,” said Gibson.

Sweet onions remain a top seller within the category. “In recent years, we’ve seen the Vidalia onion category evolve with more consumer interest in locally grown, seasonal products, as well as a strong demand for premium, branded sweet onions," said Shuman.

Category Analysis Dairy Merchandising

H

ealthy eating, and more specifically, the drive to incorporate more clean protein into our diets, continues to steer consumers to the dairy case in 2025. Against supply side challenges, eggs, high-protein yogurts and cottage cheese remain in high demand, even as prices continue to impact household budgetary decisions. This segment benefits from the support of organizations like the International Dairy, Deli and Bakery Association (IDDBA) and the American Egg Board (AEB), which provide marketing expertise and guidance to navigate challenges and maximize growth opportunities.

“The AEB as a commodity board; think of us as the marketing arm of the US egg industry,” said Nate Hedtke, VP of Innovation and Customer Engagement. “We provide national category level egg marketing support for the entire industry.”

Part of AEB’s support is market research, which has found that egg consumption is currently being driven by a demand for convenience and nutrition. To the latter, “Consumers can’t get enough protein right now,” he said.

“Their demand for protein continues to be high, and that’s where eggs obviously play a big role. If you look at egg demand in retail, we’ve seen sales volume growth in 23 out of the 24 4-week periods. That last period of February, it was down 0.3 percent but it was essentially flat, and so despite everything that’s going on in the egg industry with bird flu and what not, consumer demand remains extremely high for the category.”

The IDDBA’s member services includes regular category reviews. Speaking to a report released just prior to Thanksgiving last fall, Whitney Atkins, VP of Marketing and Membership, said, “Data partner Circana noted that dairy outpaced total food and beverage in dollar sales growth during October. If you follow social media food trends, yogurt and cottage cheese seem to be all the buzz. October unit growth for yogurt was +7.7 percent unit growth versus a year ago, with cottage cheese continuing double digit increases with 14.1 percent-unit growth over a year ago. IDDBA has talked about the trendi-

PG 14 / GR O C E R Y I N S I G H T

ness of cottage cheese this entire year!”

These trends are underlined by a consistent demand for better nutrition, said Rafael Acevedo, President, Yogurt, Danone North America. “By focusing on nutrition, we’ve seen tremendous success with our product innovations this year,” he said. “Nutrition expectations are changing before our eyes—we are seeing a broader shift toward nutrient-dense foods, such as those with high protein and/or low sugar, and the desire for foods to support specific health benefits—like gut health.”

Acevedo pointed to a handful of

nication and messaging guidance, said Hedtke, because the reality is having lost 50 million egg-laying hens to bird flu since October, the industry may not come back to full capacity for another year. “We’re interfacing with the media to really ensure the facts of the situation are being reported,” Hedtke said. “We’re developing resources specific to retailers that they can access through our webpage which help them understand what’s going on; it’s fact sheets on bird flu. It’s FAQs and answers. It’s communications they can use in store or online to communicate with consumers the

brands that exemplify how Danone is meeting the moment. “Our high-protein offerings – in particular, through our Oikos brand – have allowed us to lead and shape the future of the protein space, which has only expanded amid the rise of GLP-1 medication use. Oikos is growing more than 40 percent in retail dollar sales right now. This comes in the wake of several new products across formats and occasions to meet consumers wherever they’re at, including on-the-go with Oikos Pro Drinks and Shots. These products are on fire right now, and we are driving this segment as 71 percent of Americans are seeking more protein in their diet.”

While grocers have no trouble filling dairy cases, presently, the egg case is a different story. Ongoing avian flu impacting the number of laying hens continues to vex retailers and consumers alike. The AEB is stepping up with retailer support in the form of commu-

situation and why they might be experiencing tighter inventories of eggs or higher prices. We have a whole toolbox around that.”

Because commodity eggs currently have price tags that sometimes exceed those of specialty eggs, suppliers like The Happy Egg Co. and Pete & Gerry’s Organic Eggs are finding an opportunity not only to help out their retailer partners with inventory support but also to introduce consumers who previously hedged on spending the extra cash on ‘fancy’ eggs to give their eggs and try.

Eggs are a perfect food, said Eric Martin, Chief Sales Officer at The Happy Egg Co. “From healthy fats to solid protein, eggs continue to be one of the more affordable and accessible protein sources that you can find." Importantly, especially right now, retailers need reliability. “At the end of the day, we want to be the first call our retailers make, and we already are that resource for many."

“There is a strong opportunity for the premium egg category in 2025. As we continue to navigate the effects of avian influenza, we'll continue to see significant shifts in egg purchasing trends, especially among Gen Z and Millennials. With caged eggs priced so high, it’s enticing for consumers to test out premium alternatives, which are consistently priced each week and deliver on high quality, as well as humane, transparent production practices. This, coupled with the growing momentum of cage-free legislation and retailer commitments to more humane egg production standards, puts consumers face-to-face with premium egg options. We find that once consumers trial free-range or pasture-raised eggs, they’re less willing to trade back to ‘regular’ eggs.”

— Tom Flocco, CEO, Pete & Gerry’s

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