• Retailer Focus: Publix 2
4
• Category Analysis: Fitness Beverages
• Category Analysis: Dough 6
• Category Analysis: Tomatoes 8
• Category Analysis: Licorice 10
• Category Analysis: Best Practices in Deli 12
• Category Analysis: Sushi 14
Frequently snagging spots on influential industry rankings including Fortune’s 100 Best Companies to Work For and World’s Most Admired Companies, Florida-based Publix enjoyed a consistent year in 2024, characterized by stable earnings in spite of enduring the impact of last year’s destructive hurricane season, continued charitable support for local communities and a flurry of new store openings—including more than a dozen that occurred in the fall and winter.
History
Founder George W. Jenkins had yet to reach age 20 when he set off from Harris, GA to try and build his fortune in Florida real estate. With some grocery store management experience under his belt, he opened the first Publix Food Store in 1930.
Through the Depression, World War II and the prosperity of the 1950s, Jenkins carefully curated Publix’s evolution from single grocery store to multiple supermarkets that incorporated all the latest trends and technologies to meet the needs of America’s post-war consumers.
The company recorded almost $500 million in sales in 1970. In further efforts to diversify and streamline production, a bakery plant and a product distribution center opened in 1973. The company turned 50 in 1980 and that year introduced check-out scanning statewide, a reflection of the technological innovations of the time. The 80s further saw the introduction of Publix’s Presto! ATM network, and the company’s first pharmacy along with several more distribution centers and processing plants across Florida.
Publix did not expand outside of state lines until 1991 when it opened its first store in Savannah, GA. Openings in South Carolina and Alabama followed throughout the 90s.
Founder Jenkins passed away in 1996, but his legacy continued strongly into the new century with Publix opening stores in Tennessee. The company also introduced a number of specialty formats in the 2000s, including Aprons Cooking Schools, Publix Liquors, His-
panic-themed Sabor stores and the GreenWise Market natural food stores.
In the interest of public health, Publix started its free medication program in 2007 and opened its 1,000th store in 2008. In the most recent decade, Publix expanded into North Carolina and Virginia. And in January 2024, it opened its first Kentucky location.
Leadership
Known for sticking with and supporting employees for the long haul, Publix has a history and reputation for promoting from within.
Current CEO Kevin Murphy assumed this position at the start of 2024. He began his Publix career in 1984 as a front service clerk in Margate, FL. He worked in various positions before becoming a store manager in 1995. He was promoted to district manager in 2003, regional directly in 2009, and vice president of the Miami Division in 2014. Murphy was promoted to SVP of retail operations in 2016 and was named President in 2019.
With Murphy’s promotion, his predecessor Todd Jones became Executive Chairman. Jones also began his career with Publix in 1980 as a front service clerk in New Smyrna Beach, FL. He rose to a store manager position in 1988, was promoted to district manager in 1997, regional director in 1999 and VP of the Jacksonville Division in 2003. In 2005, Jones was promoted to SVP of product business development. He was named President in 2008, CEO and President in 2016 and then CEO in 2019.
Currently, the President is John Goff, who started as a front service clerk at Publix in Jacksonville, FL. Goff started with Publix in 1991 as a front service clerk in Jacksonville, FL. He became a store manager in 2005, was promoted to district manager in 2010, regional director in 2014 and VP of the Miami Division in 2019. In 2022, he was promoted to SVP of retail operations.
In November 2024, the company named Doug Stalbaum as VP of finance, effective Jan. 1, 2025. Stalbaum joined Publix in 2019 as director of business analysis and reporting and was promoted to his current role of VP and con-
troller in 2022. Until 2025, Stalbaum oversaw the financial reporting process and the financial support of technology, pharmacy, retail business units, store-related accounting functions and would begin overseeing the support of manufacturing and distribution.
That Jan. 1 date also marked the official start of two leaders promoted following the November announcement that SVP of Product Business Development Dave Bornmann was retiring after 41 years with Publix: Brad Oliver, who is currently VP of Product Business Development for Fresh Products takes over for Bornmann; and current Product Business Development Director for Meat Lee Revis fills the role that Oliver vacates.
In the final three months of 2024, Public was slated to open 15 new store locations in Florida, Virginia, Tennessee, Alabama, Georgia and North Carolina. On the charitable front, Publix Super Markets Charities (PSMC) announced in December it was donating $11 million to support more than 225 organizations focused on providing housing and shelter services, including 130 Habitat for Humanity affiliates. Since 2015, PSMC has donated more than $54 million to nonprofit organizations that build homes and provide emergency shelter and transitional housing.
“We’re pleased to continue our support of Habitat for Humanity affiliates and other nonprofits throughout Publix’s operating area,” said Publix Charities Executive Director John Doran. “These organizations help strengthen their communities and bring hope to individuals and families experiencing homelessness and housing insecurity.”
This followed a particularly destructive hurricane season that impacted Publix employees and customers alike.
That the company was on the ground with donations of food, ice, water and other supplies in the aftermath of Hurricane Helene is a testament to its community-oriented values and a big reason it continues to rank so highly across so many metrics.
You came (to North America’s most comprehensive pet product marketplace). You saw (the latest, greatest pet products). You conquered (your business challenges). And we can’t wait for you to keep that momentum going next year! Thank you for helping to make SUPERZOO the incredible, fun-filled event that it is. We look forward to seeing you in 2025!
August 13-15, 2025
Education: August 12-13, 2025
Mandalay Bay, Las Vegas, NV
18,000+
Pet professionals participate, including:
10,000 buyers—the most
3,300+ buying companies 1,000+ exhibitors
Largest Industry Show Floor
330,000 square footage
Leading fitness beverage manufacturers are benefitting from the ongoing cultural shift toward healthier living to showcase not only the functional and nutritional benefits of their products but also what they lack: namely artificial colors, sweeteners and preservatives.
“Our team is excited, optimistic and fully aligned to achieve an amazing 2025 and beyond,” said Aaron Hinde, President and Co-founder of LIFEAID Beverage Co. “Our emphasis on robust supply chain planning and agile marketing strategies has positioned us to navigate global uncertainties confidently while staying laser-focused on delivering exceptional products to our customers.”
LIFEAID has been a leader in creating naturally sweetened, functional beverages that support healthier lifestyles since 2011, he said. “During 'New Year, New You,' we consistently see an increase in sales as consumers look to replace high-sugar or artificially sweetened sodas, sports drinks and energy drinks with cleaner options. For 2025, our innovation pipeline includes exciting advancements in creatine, hydration, recovery and protein, ensuring we continue to meet the growing demand for clean, efficacious products.”
Celsius hit the ground running in January. “We’ve entered 2025 strong, focused on fueling the growing number of consumers choosing to live an active, healthy lifestyle in the new year,” said CMO Kyle Watson. “As more shoppers prioritize their health and fitness goals, we’re here to support them with flavorful, better-for-you, sugar-free beverages that fuel their active lifestyles. Already this year we have launched a new addition to our core line with Sparkling Strawberry Passionfruit and the brandnew CELSIUS HYDRATION line of electrolyte-based powder sticks that will soon start showing up on shelves.”
Consumer demand for zero sugar, better-for-you ingredients and functional benefits is driving growth, said Watson. “But it’s our focus on expanding occasions and formats that’s bringing even more consumers to CELSIUS as we move to integrate further into con-
sumer lifestyles. Whether it’s in larger can formats, on-the-go powders or our new hydration mix, we’re delivering the right formats to fit every lifestyle,” she said.
Consumers want their products to work fast, taste great and be better for them, Jake Sloan, Senior Marketing Director at Electrolit US previously said. “That is Electrolit’s promise and why we have risen to become a top five dollar volume brand in the category with the most consistent dollar volume growth during the past five years,” he said. “Moving forward, we will continue to see an evolution towards even more targeted and specialized offerings that deliver tangible benefits.”
Further, “demand for functional beverages and instant hydration is no longer just coming from athletes or sports personalities,” said Sloan. “Performers, artists, party-goers and everyone in between want scientifically formulated hydration that they know is going to be effective and good for them. We are growing our roster of partners with many faces from the sporting and entertainment industry who are on board and loving Electrolit. In the same vein, we have been partnering with major music events like Coachella and The Governors Ball Music Festival to place hydration at the center of these party moments.”
That consumers outside of the world of athletics have embraced fitness beverages as part of a healthy lifestyle is no surprise to leaders at LIFEAID. “Today’s consumers are increasingly seeking functionality in their food and beverages,” said Hinde. “Fitness supplement drinks, with our clean energy, nootropics and recovery benefits, naturally align with this demand. For example, products offering a combination of hydration and cognitive support resonate with busy professionals, while recovery-focused formulations appeal to active individuals looking to optimize their performance. This versatility is what drives the expanding reach of fitness beverages beyond traditional workout contexts.”
Electrolit’s value proposition rests in using effective ingredients to deliv-
er optimum hydration and nutrition absorption. “We use pharmaceutical quality-grade ingredients across the full portfolio of Electrolit flavors,” said Sloan. “This is the foundation that sets us apart and consumers know that the product they are getting is quality and the hydration will be reliable.”
Transparency of ingredients will continue to drive conversation in the category this year, said Hinde. “With the growing momentum of the 'Make America Healthy Again' movement, we anticipate increasing awareness of how certain ingredients, such as artificial food coloring, artificial sweeteners—e.g., sucralose, aspartame—synthetic caffeine and synthetic vitamins like cyanocobalamin, may negatively impact health.”
Another specific ingredient that will be front and center in 2025 is creatine, said Hinde. “As far as I know, we are the only ready-to-drink (RTD) supplement beverage brand utilizing encapsulated creatine, which enhances stability and absorption,” he said. “The demand for our creatine SKUs continues to grow, driven in part by increased consumer awareness—particularly among women—about the critical role creatine plays in supporting brain function, heart health and musculoskeletal strength.”
Flavor innovation will also be a key category growth driver, said Watson with Celsius.
“Consumers who increase consumption or are new to the category show a strong preference for trying a variety of flavors. Fruit-forward, refreshing flavors and confectionary-like options are trending and generating excitement in the space. To stay ahead of the latest trends, we’ll be adding five new fruit-forward flavors and extensions to our Vibe line in 2025,” she said.
Healthy eating trends have spurred consumers to look for the middle ground between sugary soft drinks and old reliable – and arguably dull – water to meet their hydration needs. These fitness beverage leaders are filling that space with tasty, functional and additive-free options that satisfy hardcore athletes, busy moms and dads who never seem to drink enough water and every one in between.
Carb-cutting is a common strategy for many embarking on healthier eating goals for the new year. Though dough products historically might have been on the chopping block in January, makers of specialized dough products emphasize their innovations don’t rely on commodity wheat. They are helping grocery and foodservice partners and end consumers realize practical, viable and enticing ways to incorporate dough that is made with quality ingredients as part of an overall healthy diet.
“We recognize the importance of adapting to evolving consumer behaviors and preferences, particularly at the start of the year when trends like health-conscious eating and lifestyle changes take center stage,” said Jim Viti, VP of Sales and Marketing for DeIorios Foods. “Our 2025 initiatives are designed to capitalize on these trends and drive growth in the dough and crust category. Some examples include our lower-carb cauliflower mozzarella crusts and Detroit-style gluten-free rectangles. They are perfectly positioned to meet consumer demand for better-for-you options without sacrificing taste or quality.”
Feel Good Dough is a purveyor of healthy dough, and CEO Terry Thomsen believes this year holds a lot of potential for the category.
“We are optimistic about 2025,” she said. “We see our dough as an integral part of the health and well-being of the American consumer. During the past nine years, we have been leaders in the healthy dough category. We are confident that health focused organizations will provide greater clarity for consumers regarding the wheat industry. People will become educated about what is being served to them. This is why we believe our dough can nourish America with what it needs. Our mission has always been to use simple, clean, organic ingredients.”
The Run-A-Ton Group, maker of brands including Wholly Wholesome, has found that while there continues to be a desire to eat healthy, today’s high food prices have drawn a line for many consumers between what they have to do versus what they want to do.
“In 2024, there was a fair amount of trading down by the consumer,” said Doon Wintz, President of The Run-ATon Group.
While in the past, dough makers found a certain boon in sales during economic downturns, Wintz said, “2024 is really interesting because it was not really an economic downturn. You can certainly say people felt stressed about their economic situation. And for some people, it wasn’t so much an economic downturn as it was a cost upturn that modified their behaviors. And in the natural products industry, many of the higher end products found that consumers were trading down. Everybody’s market is made up of a myriad of consumers. Those that have to—allergy-friendly, keto—and those that want to. You saw an increase in overall consumption in the lower brands, and then the higher end brands suffered. Because consumers who didn’t have to, started to say, ‘Well, maybe I’ll trade down a little bit.’ That happened most of 2024. It feels like maybe some of that abated at the end of 2024 going into 2025.”
In spite of this, The Run-A-Ton Group stays firmly planted in the natural, organic and allergy-friendly segment of dough. “It’s our belief that that is the natural trend for the consumer,” he said. “In general, consumers are more interested in eating things that are better for them, as long as it tastes good and it doesn’t break their pocket books.”
And The Run-A-Ton Group’s innovations are finding an audience. “We’ve seen throughout the years the growth from our organic pie shells to our rolled pie dough,” Wintz said. “We’re giving people more convenience in dough with our pie pastry dough as they’re less locked in to the concept of pie. We did the same thing with our gluten-free pie shells that we turned into a gluten-free pie pastry dough. The consumers love it. We have a great partnership with SPOKIN, a community of people with food allergies and sensitivities. They say this is what we want. We’ve got it out there. It’s performing really well.”
Similarly, Feel Good Dough is driving its innovation strategy with the foundation of healthy eating. “In the future,
we will see more varieties of dough, including blends, seasonings and vegetables to create unique flavors, providing opportunities for creativity in the kitchen,” said Thomsen. “We will be discussing healthy wheat during our 2025 discussions. Our goal is to educate people on how to read labels and be aware of the types of wheat in the products they usually purchase. Additionally, we are expanding our vision to help people improve their cooking skills. We will be teaching how to work with dough and what to make with it.”
While DeIorios Foods has a basis in European culinary tradition, the manufacturer has turned its focus on serving a wide range of dietary needs. “We have a long history of crafting high-quality, traditional doughs and bread products that reflect our Italian heritage,” said Viti. “While we remain dedicated to excelling in our core product offerings, we also recognize the growing demand for options that cater to individuals with dietary restrictions, including those who are gluten-sensitive, have allergies or follow specific lifestyles such as keto, vegan or plant-based. As consumers increasingly seek healthier alternatives, we have maintained focus around creating dough that aligns with diverse dietary needs without compromising on taste or performance. Examples of this may include first-to-market upcycled dough flats and red lentil crusts.”
Moving forward, things are getting spicy. “We recently launched jalapeno infused dough balls,” said Viti. “Some other flavor profiles of interest this year include alternative flours such as ancient grains, sweet and savory combinations such as cinnamon and cardamom and functional ingredients such as probiotic dough incorporating yogurt or kefir into the formula.”
Eating healthy while staying within one’s means has never been more challenging with today’s high food prices. Leading specialized dough manufacturers are highlighting their quality ingredients and allergy-friendly innovations to help consumers find a happy medium as they work toward their nutrition goals.
Tomato suppliers view 2025 as an opportunity to jump on consumers’ ongoing desire to eat healthier. As they cultivate and introduce novel varieties to market, these category leaders are meeting a demand for functional and nutritious foods that can work with anything from an on-the-go snack pack to a full sit-down meal. This is also a category unique in the fact that its sustainability initiatives not only appeal to conscientious consumers but ensure a reliable and bountiful supply of inventory for its partners for the foreseeable future that can hopefully weather unanticipated natural disasters and geopolitical instability.
DelFrescoPure is zeroing on three areas in 2025: agricultural innovation in the interest of producing high-quality and eco-friendly produce; certifiable quality control and produce safety; and resilience through strategic planning and staying nimble, according to Sonia Klinger, Marketing Manager. “During times of global uncertainty and distress, it's crucial to extend our thoughts and empathy to those affected by various events and catastrophes worldwide,” she said. “As we enter 2025, DelFrescoPure, like many organizations, finds itself navigating a landscape shaped by both unforeseen challenges and exciting opportunities. The direction is characterized by a balanced approach to innovation, sustainability and community engagement. However, because our greenhouses are controlled environments we can have a consistent supply of produce to meet consumer needs.”
“Red Sun Farms has seen a strong start in 2025, but the team remains vigilant with respect to environmental conditions, operational cost increases and market challenges within Canada and the US,” said President Jim DiMenna. “The team will remain focused on growth this year with a new 18.5-acre expansion project, and we expect construction to begin on a new, state-ofthe-art organic facility consisting of almost 30 acres of organic capacity on a 12-month, uninterrupted production cycle. Our new micro-propagation lab in Mexico should come online during the first quarter of 2025.”
This year, NatureSweet is continuing with advancements in support of the lives of agricultural workers, said Lori Castillo, Vice President, External Communication. “At the heart of everything we do is a focus on our consumers and customers, ensuring their needs are met with the highest level of care,” she said. “As more health-conscious consumers seek immune-boosting, fresh and minimally processed foods—an area where we excel—we're also responding to the growing demand for specialty crops like our Adora and Spanish Heirloom tomatoes. These varieties deliver a homegrown taste that brings the farm to your table. NatureSweet continues to set industry standards by meeting ambitious sustainability goals and driving technological innovation that’s reshaping agriculture. We’re proud to play a pivotal role in shaping the future of farming.”
Windset Farms, similarly, has robust supply management foundations in place to ensure a consistent and reliable year-round supply of produce, said Ryan Cherry, Director of Sales. "One of the major assets for Windset is having year-round facilities in three different regions, we’re able to supply produce year-round without regional production gaps," he said. "We can be consistent in filling our customer demands. But also because of the location of the facilities, they are central to high population areas, so retailers are getting fresh produce that is high-quality with great flavor. In our Santa Maria, CA facility, we do a lot of variety testing all year round. You may not see it in stores right now but we’re always trialing different varieties of tomatoes for flavor, for quality, for virus resistance, yield, you name it. Also, with our California and our BC facility, we’re able to tap into the California and the BC markets with different campaigns.”
NatureSweet’s Cherubs remains a top-selling brand and the company has expanded its associated formats, said Castillo. “One key trend we're seeing is a strong demand for convenience,” she said. “To meet this need, we introduced Cherubs To Go—a ready-to-eat, palmsized, crush-proof container of our signature sweet tomatoes. It's the perfect
on-the-go snack for busy, health-conscious consumers. Additionally, there's growing interest in specialty products, with consumers willing to pay more for superior flavor. Our award-winning NatureSweet Adora tomato, a high-water-content heirloom variety, exemplifies this trend. It offers a unique balance of sweetness, savory notes and even a hint of smokiness—perfect for snacking, slicing or enhancing any dish.”
Red Sun Farms focuses on a key message surrounding flavor, quality and year-round availability. “Our vertical integration closes the gap between grower, retailer and consumer,” said DiMenna. “Feedback from our retail partners highlights that customers are seeking functional foods for wellness, plantbased alternatives and convenient functional snacks,” he said. “We remain dedicated to delivering exceptional flavor, quality and value to support both retailers and consumers in achieving their goals.”
A large part of that work is in supporting consumer education, and DelFrescoPure approaches this task in a way that maximizes impact to a specific audience. “It’s important that we understand our audience to create an effective campaign. Not only are we educating our consumers on our greenhouse growing practices, but we’re creating engaging stories through our recipes we’re highlighting with our tomatoes,” said Klinger. “In addition, [we are] collaborating with like-minded influencers, local chefs and nutritionists to build content and experiences which lend to credibility and attract a wider audience. By combining informative content with engaging delivery methods, we hope that consumers gain knowledge about the diverse world of tomato varieties, enhancing their appreciation and enjoyment of this versatile commodity.”
Suppliers are demonstrating that being good stewards of the environment not only has consumer appeal but ensures a reliable crop to bring to market. As consumer trends continue to evolve, they are ensuring that whether on-thego or at a sit-down meal, tomatoes have a place at a variety of eating occasions.
The licorice category remains loyal to its traditional black and red braids, while manufacturers have creatively diversified portion sizes and flavors to maintain consumer interest. Licorice continues to deliver juicy flavors and a satisfying chew, making it a popular choice for enjoyment during movies, road trips or as a guilt-free snack.
The confectionery market has demonstrated strong performance in 2023, with sales reaching a record $48 billion and projected to surpass $61 billion by 2028. “In terms of category performance, sales reached an all-time high of $48 billion in 2023 and are projected to top $61 billion by 2028,” said Carly Schildhaus, Director of Public Affairs and Communications, National Confectioners Association (NCA). “More than 98 percent of consumers purchased chocolate, candy, gum and mints in 2023, demonstrating once again the unique role these treats play in enhancing everyday moments and special occasions. That's especially true around Valentine’s Day, Easter, Halloween and the winter holidays—these seasonal celebrations account for 64 percent of total chocolate and candy sales.”
As the primary trade organization for the confectionery industry, the NCA’s mission involves advocating for favorable conditions for candy makers and promoting the cultural, social, economic and positive emotions and nostalgia associated with chocolate, candy, gum and mints. “The NCA is the leading trade organization for the US confectionery industry,” Schildhaus said. “NCA advocates for an environment that enables candy makers to thrive and works to ensure that chocolate, candy, gum and mints are celebrated for their contributions to culture, society, the economy and everyday moments of joy.”
Amidst proposed legislation, the future of the confectionery industry looks bright, with the NCA advocating for progressive policies and building on the success of its tradeshow, the Sweets and Snacks Expo. “Looking ahead, the future of the confectionery industry is promising,” Schildhaus said. “From advocating alongside our members for forward-thinking policy to building on
the success of the Sweets and Snacks Expo, NCA is not slowing down. Enhancing special moments and occasions was a key trend emerging from Sweets and Snacks this year; in keeping with that theme, NCA is excited to continue championing all the ways chocolate and candy make life sweeter.”
For years, consumers associated licorice primarily through traditional red and black twists. However, licorice manufacturers have changed the course of the licorice category along with consumers’ flavor preferences. Kenny’s Candy’s Wiley Wallaby line of licorice has gained consumers’ favor and stands out for its larger bite size pieces and appealing flavor. “For years, consumers knew licorice only as traditional red and black twists,” said Kenny’s Candy Company’s Director of Marketing Jadi Anderson. “As consumers have evolved, the industries have had to change as well. This change has been vital to our success with Wiley Wallaby—the bigger bite and better flavor was something that consumers were and continue looking for. Moving forward, we anticipate that these standard offerings will remain core to our business. However, we continue to see a desire for more customized products that offer a various array of claims, including things like low-sugar, gluten-free, beneficial addins. Here at Kenny’s, in addition to analyzing current trends and data, we have a skilled research and development team and active sales and marketing teams that help to inform new products. They work hard each day to make sure that our current products remain topnotch and help us to explore new innovation. Because all of these teams are entirely in-house, we’re able to ideate and react faster than others. Whether it’s a new flavor, ingredient alternative, or new format, Kenny’s has proven over the last 35+ years that we’re willing to explore almost any idea that furthers the licorice market!”
Darrell Lea noted the licorice category is increasingly shifting towards premium offerings as consumers seek softer, more flavorful and cleaner snacks. The Darrell Lea brand is founded on quality and authenticity and is commit-
ted to using natural colors and flavors and avoiding preservatives.
“The licorice category is continuing to lean in more towards premium licorice as consumers look for softer, more flavorful and cleaner licorice to snack on,” said Megan Vail, Darrell Lea Category Manager. “Our brand is built on quality and authenticity with best in market claims as well as ingredients. We are proud to use natural colors and flavors, no preservatives, non-GMO ingredients —many certified by The Non-GMO Project, sustainable cocoa from Cocoa Horizons, as well as being 100 percent palm oil-free.”
Kenny’s Candy and Confections has played a key role in the wave of betterfor-you offerings in the licorice category. However, products that are sugar free and made with real fruit juice have been around for a long time. Kenny’s commitment to better-for-you offerings is the ongoing progression of the licorice category improving and evolving.
“Kenny’s Candy and Confections has been instrumental in the latest wave of better-for-you offerings in licorice,” Anderson said. “But really if we look back, better-for-you isn’t a new concept to our industry. For years, there have been offerings that call out things like 'sugar free' and 'made with real fruit juice.' This time around, we’re seeing a stronger adaptation of individualized better-for-you initiatives. For instance, our Wiley Wallaby line has an organic line up but more recently, saw a strong demand for a low-sugar and gluten-free offering. We responded by launching our LSGF Very Berry and, more recently Watermelon, which have no gluten and only 1g of sugar per serving."
The confections industry achieved sales of $48 billion in 2023, with projections to exceed $61 billion by 2028, giving manufacturers in chewy, sweet and sour candy categories reassurance and confidence they have a bright future where they can share ideas and creativity. Licorice is one such category that plays a dual role; it is both a nostalgic staple that consumers still crave and a candy which manufacturers have put their unique spin on in appearance and flavor profiles.
The deli segment serves as a hub filled with a diverse range of offerings, including snacks, soups, meats and more, each adding to its unique appeal. High quality cheeses, dips and crackers have elevated the snacking options leaving consumers fulfilled. Suppliers are enhancing the space by focusing on its production facilities and continually raising food safety standards. Collectively, these components create an inviting atmosphere that enhances the consumer's shopping experience in store.
"Dietz & Watson was founded on the principle of quality above all else," said Director of Marketing Taylor Grissinger. "Since 1939, we've remained steadfast in our commitment to our core values of quality, family, choice and transparency, always striving to do things the right way. This commitment to quality is evident in every product we make, with rigorous safety standards enforced at every stage of production."
The company's plants undergo routine audits and USDA FSIS inspections to ensure compliance with all state and federal regulations, maintaining the highest standards of food safety and quality. "To preserve a clean and safe production environment, we follow our sanitation operating procedure, which is designed to prevent any biological, chemical or physical contamination that could compromise product safety," Grissinger explained. "This includes thorough cleaning of equipment by third-party sanitation crews and the use of ozone technology to enhance cleaning effectiveness."
She added, "Our Food Safety System is supported by key pre-requisite programs, including Hazard Analysis and Critical Control Points, USDA regulations and the Safe Quality Food Program. We stay current with food safety trends and practices by reassessing our programs at least once a year. This unwavering commitment to quality is something every Dietz & Watson employee upholds. Because we believe that if it’s not right for us, it’s not right for you. We’ve lived by this philosophy since day one: doing it the right way, even if it’s the hard way."
“Don’s is relentless with food safe-
ty,” said Carl Cappelli, SVP of Sales and Business Development for Don’s Prepared Foods. “In fact, we just completed our QF audit with a score of 100 percent. We use biometrics inside our facility; we know who goes in what part of the plant or office at any moment. We go so far as to swab outlets, light fixtures, etc. production runs and after sanitation. Every day, every batch made passes through organoleptic review in our lab where factors such as color, taste, texture, mixing, size, striations, etc. are reviewed.”
Cappelli noted Don's 30-year history of quality and strong retail partnerships, stressing the critical role of food safety for retailers. The company's four core principles include consistently high-quality products with top ingredients, a dedication to food safety, exceptional service and traceability, along with innovative products inspired by global cuisine which guide the company’s decisions and has helped the company to become a dependable, trusted partner amongst retailers. “Don’s has the most consistent track record on quality and retail partnerships and has upheld these standards for 30 years,” Cappelli said. “Retailers have enough to worry about; they do not need food safety issues.”
7 Mile Brands emphasizes quality assurance and safety in its manufacturing partnerships by collaborating with plants that meet BRC or SQF Level 2 standards. The company conducts regular internal reviews and involves cross-functional teams, from sales to customer service, in product testing to maintain high-quality standards and promote a culture of accountability among employees. “What I find is really the most important thing is that it’s about building relationships,” said Co-Founder Sam Kestenbaum. “While people attribute that more often than not to sales people, everything in life is selling and everything in life is relationships to the point where we go to our facility twice per month. There is a representative from our company that is in the facility building a relationship with the people that are running the product on the line, whether that’s the line leads
or the packaging people. At the end of the day, from a safety or quality standpoint, those are the people that are our gatekeepers. They are our first line of defense, if you will, in making sure the product is perfect every single time.”
One of the benefits for retailers to partner with 7 Mile Brands draws back to relationships. “When we launched May 2024 at Kroger and at Whole Foods, we didn’t have any equipment until February of that year,” Kestenbaum said. “We had no sample off of a line trial, but it is the fact that we’re proven operators and have developed relationships with these key retailers built on trust so they know we are going to deliver at the price, at the quality, at that safety level that we always have during the last 20 years. At the end of the day, a product is a product that they can buy from anyone. But the reason retailers come to us and trust our innovation is because of that history that we have on delivering that excellence and execution model.”
7 Mile Brands’ portfolio has enhanced snacking for consumers who are looking for satisfying snacks with robust flavors that pair well with a variety of dips and deli salads. “Pretzelized’s innovation strategy is to create something for the masses that everyone understands very easily,” Kestenbaum said. “There were no pretzels in the cracker aisle until Pretzelized launched. So now you get the usage and versatility of a cracker but the velocity of a salty snack which is up to three times the velocity of a traditional cracker."
Blount Fine Foods continues to lead the soups category with creative and effective merchandising such as creating a designated "wall of soup" in grocery stores to attract consumers. Blount has proven to its retailers that designating a destination helps shoppers find what they are looking for and encourages them to impulsively experiment with soups they’ve never tasted. This tactic drives basket rings and makes shopping simpler and nimbler for soup lovers.
“The No. 1 thing is creating that wall of soup,” said Bob Sewall, evp of Sales and Marketing. "Our best customers are creating a soup destination and that really helps the consumer.”
Sushi is becoming more accessible to novice cooks and consumers who are new to the category. Suppliers have made efforts to offer sushi that is fairly priced and readily available in grocery stores. Additionally, on a broader level, they are collaborating with organizations to responsibly source seafood, ensuring its availability and enjoyment for future generations.
“Our product development team continuously develops innovative recipes that are the envy of the industry,” said Deborah Bush, Senior Marketing Manager for Zenshi, by Advanced Fresh Concepts. “Our Latin Fusion sushi is popular among Hispanic consumers and consumers eager to try unique flavor profiles. This product line blends Latin-inspired ingredients and flavors with Japanese-fusion favorites. Featuring ingredients mango, mango sauce, serrano peppers and Tajin seasoning, Latin Fusion items burst with flavor and bring a new twist to classic sushi rolls. Yuzu Teriyaki is another delicious addition to our sushi line-up. It features a unique yuzu teriyaki sauce, with an enticing combination of tangy and savory flavors that consumers love. Several options are available—with tuna, salmon or chicken and prepared with a variety of fresh vegetables. Choose from a sushi roll—with seaweed and rice—or a wrap—with tapioca paper wrap; no seaweed, no rice.”
“Innovation is one of our key brand pillars at Hissho Sushi,” said Dan Beem, CEO of Hissho Sushi. “We are dedicated to honoring the mastery of sushi— while also exploring new flavor profiles that might be more approachable for those new to sushi. We are continually innovating to bring crave worthy, exciting, never-before-tasted flavors that appeal to today's diverse and adventurous palates. We will be introducing a range of new products that feature innovative twists to beloved flavor profiles; think global heat and spice, sweet & spicy as well as seasonal ingredients.
Zenshi caters to busy consumers who crave nutritious and delicious meals but lack the time to cook. To help, the company offers a curated selection of prepared meals that combine convenience
and exceptional taste, allowing individuals and families to enjoy high-quality food at home or on the go, without stretching their budgets by dining out or hassling with cooking and cleaning up. “Many consumers currently shop for prepared meals at supermarkets,” Bush said. “Our mission is to provide time-conscious consumers with a diverse selection of high-quality, unique meal solutions that are delicious, convenient and affordable. We serve the needs of consumers who do not have time to prepare meals each day, but would still like to enjoy great tasting, high-quality food without dining at a restaurant. Our 20-piece value pack product line offers a generous amount of our most popular rolls, which are perfect for sharing or satisfying a hearty appetite. Consumers can choose from three value packs, each containing two sushi rolls, with retail prices that are 20 percent lower than each roll would otherwise cost, if purchased individually. Our Big Wave Poke Bowls contain 5 oz. of fish, 35 percent more than the 3.7 oz of fish in our standard Premium Hawaiian Poke Bowls.”
Providing premium sushi made with 100 percent responsibly sourced seafood for everyone is one of Hissho’s objectives. The company’s extensive franchise model, operating more than 2,000 sushi bars across Hissho’s family of brands allows them to offer competitively priced premium sushi. “Accessibility is another cornerstone pillar at Hissho Sushi—ensuring premium sushi with 100 percent responsibly sourced seafood is accessible for all,” Beem said. “Due to our widespread franchise distribution model—we operate more than 2,000 sushi bars across a family of brands, which includes Hissho Sushi, Oumi Sushi, Sushi With Gusto, Shizen Sushi—we are able to ensure our premium sushi is priced competitively. Controlling our supply chain also ensures we can keep our prices lower for our customers and profitable for our franchisees. In addition to competitive everyday pricing, we offer further value to our retail partners and customers through promotions, combo deals or offers during key retail moments like Valentine’s Day, Mother’s Day, back to
school, etc.”
In the food service arm of Trident Seafoods operations, Trident offers its Classic California Roll, Spicy Crab Roll and California Cream Cheese Roll under the Moji Sushi brand. Trident Seafoods has kept pace with the important changes the seafood segment has undergone, which have been largely fueled by growing consumer awareness and demand for diverse food choices, as well as a greater interest in healthier and more sustainable options. Although recent macroeconomic challenges have impacted the seafood sector more than other protein sources, leaders like Trident Seafood remain positive when they look at the industry's future. “The seafood category has experienced significant evolution in recent years, driven by increasing consumer awareness and demand for diverse food options and more interest in healthier and more planet-friendly options,” said Jeff Welbourn, President—Trident Seafoods’ Trident USA business unit. “While recent macroeconomic realities have certainly impacted the category slightly disproportionately when compared to other protein sources, we remain bullish about the future of our industry, particularly wild seafood from Alaska.”
“As an outright leader in the industry and particularly within the wild Alaskan seafood market, we have proudly championed the advancement of the different species we offer and the communities where we operate in,” Welbourn continued. “Our commitment to sustainability continues to raise the bar within the industry and show how a business model like ours can be good for the communities and good for the planet.”
Sushi is an approachable meal solutions for households regardless of their cooking skills and amount of time they have to prepare a delicious, impressive meal. Suppliers are dedicated to keeping meal prep attainable and prices competitive particularly as more households are tightening their grocery budgets. Companies and organizations are focused on protecting the global supply of seafood and abiding by responsible stewardship.
24 OZ GRAB & GO CUPS
OF OUR BEST FAMILY RECIPES
best ingredients don’t fit in a can. At Blount, we kettle cook our heartwarming family-inspired soups, and then quick cool them fresh for the deli. We bring these recipes to you, from our family kitchen to yours, to ensure you’re getting the best possible product in its finest state; Refrigerated! It’s not canned. It’s not frozen. IT’S THE UNCANNY SOUP.