January 2023 Grocery Insight

January 2023

The 2023 First Take Series:

A new year and a fresh start for suppliers who are looking forward to what the future holds

Inside

• Special Report: Publix 2

• Special Report: Club Channel 4

• First Take Series 6

Special Report

Publix

Publix has not been timid about growing its footprint across the seven states in which it currently operates. In December 2022 alone, the largest employee-owned company in the US opened eight new locations in Florida, Georgia and Tennessee. The company also announced a fourth Kentucky store in the works. The Bluegrass State represents the grocer’s eighth state of operation, and its first Louisville location is slated to open in the fourth quarter of 2023. Meanwhile, the company continues to garner numerous awards and finds itself on multiple ‘best of’ lists covering everything from employee happiness to sustainability as well as customer service. Driven by a mission to be the premier quality food retailer in the world while committed to the wellbeing of its customers, employees and communities, Publix continues to show that despite its near 100-year legacy, it remains at the forefront of innovation and technology, providing the optimal customer experience demanded.

History—George W. Jenkins opened the first Publix Food Store in Winter Haven, FL, in 1930. According to corporate literature, Jenkins had yet to reach age 20 when he set off from Harris, GA to try and build his fortune in Florida real estate. Starting as a stock clerk at a Piggly Wiggly grocery store to then being promoted to manage Piggly Wiggly’s largest store in Winter Haven, Jenkins capitalized on this experience, resigned and opened the first Publix Food Store in 1930.

Through the Depression, Jenkins fine-tuned his vision, working toward this dream store, described as “a ‘food palace’ of marble, glass and stucco, this store included innovations such as air conditioning, fluorescent lighting, electric eye doors and terrazzo floors.”

The expansion of the Publix brand began in earnest in 1945 when Jenkins acquired a warehouse and 19 All American stores from the Lakeland Grocery Company. The prosperity of the 50s made it possible for Publix to close older stores and replace them with modern ones. The company built a 125,000

square-foot warehouse and headquarters in Lakeland in 1951. The first Publix Deli was installed in the 60s and by 1969 there were 150 stores.

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 into the new century with Publix opening stores in Tennessee. 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 also expanded into North Carolina and Virginia. In 2022, it announced its intention to begin operating stores in Kentucky, its eighth state.

Leadership—Todd Jones, Sr. is Publix’s CEO and has held that role since January 2019. Jones was previously CEO and President from May 2016 to January 2019 and President from 2008 to May 2016. In total, Jones has more than 18 years as an officer of the company and six years serving on the company board.

Kevin S. Murphy assumed his role as President in January 2019. Murphy began his career with Publix as a front service clerk in 1984, eventually being promoted to store manager in 1995, Jacksonville Division district manager in 2003, Atlanta Division regional manager in 2009, Miami Division VP in 2014 before achieving his current position.

David P. Phillips has served as EVP, Chief Financial Officer and Treasurer

since May 2016. He began his career at Publix in 1984 as an internal auditor, working various financial positions before becoming controller in 1990. Phillips was promoted to VP of finance and treasurer in 1997 and named CFO in 1999.

Laurie Z. Douglas is SVP, Chief Information Officer and Chief Digital Officer. Douglas joined the company in 2006 after serving as SVP and CIO of FedEx Kinko’s Office and Print Center and as VP of information and e-business technology at The Home Depot prior to that.

Accolades—The company made Newsweek’s "Best Customer Service" list in 2022, ranking No. 1 in the supermarket category for the sixth year in a row.

“One of Publix’s founding principles is treating our customers like royalty,” said Director of Communications Maria Brous. “More than 90 years later, we still pride ourselves on providing premier customer service. Being recognized on this list is a testament to our associates’ dedication to serving our customers.”

On the personnel side, Publix has been named one of Fortune's “Best Workplaces in Retail” since at least 2016. In 2022, it was ranked at No. 5 out of the 20 best large retail workplaces. Publix also has held a spot on Fortune’s "100 Best Companies to Work For" list every year since 1998. And it ranked No. 1 on Fortune’s list of "World’s Most Admired Companies" in the food and drugstores industry for the third year in a row.

It remains the largest employee-owned company in the US, and company leadership points to values established by Jenkins as what has helped to cultivate a company culture rooted in respect, a desire to succeed and help others succeed along with premiere customer service.

“Our founder, George Jenkins, said people are the key to Publix’s success,” said Publix CEO Jones. “He explained that if we took care of our associates, they’d take care of our customers. We’ve remained true to this belief since our very first store opened in 1930. Being recognized on this list is a testament

Special Report: Publix

to our associates’ dedication and hard work.”

Publix in 2022 also celebrated its third year on People’s Companies that Care list, ranked most recently at No. 28. In compiling the list, People partnered with Great Place to Work to analyze surveys and data from more than 1 million employees on their experiences of how their workplaces have made a difference in their lives and communities. Rankings also reflect Great Place to Work’s assessment of the generosity of each organization’s benefits and its philanthropic and community support, with a particular focus on activities that occurred in the last year.

Building on Jenkins’ advocacy for investing in others and preparing for opportunity, the company promotes from within its existing ranks which has benefitted from robust training and mentoring programs, meaning new associates who start at entry level are able to make a lifelong career with the company, even today.

Several retirement announcements and promotions in the last year showed that many had been with the company for at least 20 years:

• Super Markets Lakeland Division Vice President Sam Pero retired at the end of 2022 after 45 years with the company. He started his career with Publix in 1977 as a part-time front service clerk.

• Subsequently, Marsha Singh was promoted to Pero’s position. Singh started in 1993 as a part-time casher with Publix.

• Vice President of Finance Gino DiGrazia retired at year-end as well. He started with Publix in 1992 as a manager of business analysis and reporting

• Vice President of Benefits Administration and Assistance Secretary Linda Kane retired at the end of 2022. She started her career with Publix in 1994 as a treasury analyst.

• Monica Allman was therefore promoted to Vice President of Benefits Administration. She started with Publix in 2001 as a project manager in benefits administration.

Publix provides the structure to learn and grow, the space to move up and the

incentive in the form of company recognition to strive for more. Yearly recognition, including the George W. Jenkins Award and the President’s Award, drive managers at store and district levels to achieve their best, supported by the leadership guidelines set forth by Jenkins from the very beginning.

Under the scope of the greater community, Publix was also recognized by the Florida Recycling Partnership Foundation which put the company on its list of 2022 Recycling Champions as Best Overall.

“Publix remains committed to being responsible citizens in our communities, which includes caring for the environment,” said Publix Director of Environmental and Sustainability Programs Michael Hewett. “We continuously examine processes in our stores, warehouses and offices, looking for additional ways to recycle.”

Publix was recognized for its commitment across the company to recycling education, including its plastic bag recycling campaign to educate customers and its internal Green Routine program which encourages associates to make sustainable choices. Through efforts like these, Publix has recycled more than 615 million pounds of cardboard and more than 21 million pounds of soft plastics in 2021.

Outreach—In addition to its nimble charitable donation operation that can quickly harness the generosity of its customers and team members in support of causes including hurricane relief and humanitarian aid in Ukraine, Publix has also continued to aggressively invest in its local communities.

In November, Publix and Publix Super Markets Charities (PSMC) announced they were extending their commitment to help alleviate hunger in the communities they serve. PSMC donated $5.65 million to 328 food banks and other nonprofit organizations focused on hunger alleviation. It then further donated $3.85 million to 22 Feeding America member food banks for each to purchase and equip a mobile food pantry. Publix and PSMC have pledged a total of $23 million to support hunger alleviation through the end of 2023, including a commitment to provide more than 10 million pounds of produce to

stock 20 of the mobile pantries in their first year of operation.

Looking Ahead—Publix is primed to enter its eighth state of operation this year when the first Louisville, KY store is set to open. In all, the company has four Kentucky locations in the works –the fourth was only announced in December 2022 and represents the third in the city of Louisville. Lexington, KY will house the fourth location.

“Publix provides premier customer service, along with a deep commitment to the communities in which we serve,” said Brous. “We are excited for Kentuckians to begin experiencing the Publix difference as we continue to expand our footprint in the Bluegrass State.”

In the area of continued customer care and focus, Publix is tailoring its pharmacy services to the needs of customers while they’re still under hospital care. Publix Pharmacy announced in December it was working with Manatee Memorial Hospital in Bradenton, FL, to provide bedside delivery of prescription medications to patients before they’re discharged.

“At Publix Pharmacy, caring for our customers and communities means continuing to look for ways to provide services and convenience for our patients when they need it most,” said Publix Vice President of Pharmacy Dain Rusk. “We are excited to extend bedside delivery of prescription medications to patients of Manatee Memorial Hospital and hope to help with their road to recovery after discharge.”

Bedside delivery is provided free of charge at select hospital locations. The Publix at Palmetto would handle any necessary insurance authorizations, then fill and deliver the order directly to the patient or the nursing unit. Patients can make payments upon delivery and obtain future refills from any Publix Pharmacy.

“Our goal in our collaboration with Publix Pharmacy is to provide our patients with the medications they need to keep them healthy before they leave the building,” said Manatee Memorial Hospital Director of Pharmacy James Wengerd. “Patients will leave our hospital knowing what medications to take and how much they cost.”

Special Report

Club Channel

Although we have entered a new year, increasing grocery prices continue

the employee-owned club channel grocer, the first location opened in 1955 in Yakima, WA with Jack Phelan as CEO

By 1970, the company had eight locations and five years later was sold to Pay’n Save. The company ued to

also facilitated through Endeavour. Since being employee-owned, Bi-Mart has continued to open several locations throughout the US.

Today, Bi-Mart has 81 locations and has remained focused on its buy-onlinepickup-in-store (BOPIS) program it recently rolled out across all locations. It has only been a year that the company has been able to sell its products online, and to expand that shopping option, the company began implementing BOPIS technologies.

“One of the top suggestions we were hearing from customers was ‘the abil-

pers can save on each shopping trip. Bi-Mart

the 90s in cluding its

ed in 1995, and later became an employee-owned grocer with roots deriving from a goal to offer shoppers affordable grocery and household items. In an effort to offer the most to their consumers, founder Jack Phelan opted for a membership shopping program so shoppers can purchase items at a discounted price.

Before officially becoming Bi-Mart

our, an American holding company, in 1992.

At the time, Bi-Mart was owned by Thrifty Corporation, but after the sale of Thrifty-Payless to Rite Aid Corporation, Bi-Mart was proposed with the exclusive right to purchase the company from Rite Aid, which Endeavour helped assist with negotiating and managing in the late 1990s.

Bi-Mart then sold the company to its employees in 2004, which was part of an employee stock ownership plan

an interview with RIS News, a news source for business intelligence and technology. “Once the pandemic started in 2020, we prioritized our e-commerce and order management efforts to accommodate our customers’ needs, including introducing BOPIS. It took about nine months to implement Kibo’s e-commerce platform and order management system and roll out our BOPIS program.”

BJ’s Wholesale

BJ’s Wholesale consists of 235 clubs, 163 gas stations, 6.5 million members and more than $16 billion in annual sales. The company started as a discount department store called Zayre in 1984.

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by owner Mervyn Weich’s daughter, Beverly Jean Weich. BJ’s became the official name of the company during a series of changes throughout the company. BJ’s partook in various consolidations, revamps, sales and derivatives until 2011 when the company was acquired by Leonard Green & Partners and later returned to public market in 2018.

Today, members are offered discounts on household items and various services such as tires, optical, travel and rental, home improvement and insurance services. The company not only offers up to 25 percent off of groceries, but it also provides consumers with ample deals and discounts outside of the grocery store.

BJ’s Wholesale recently opened a new location in Midlothian, VA, which offered a limited-time founding member offer for locals. The location became the company’s 235th store.

Costco

With 847 warehouses, Costco has become a leading club channel grocer worldwide. The company has 583 locations in 46 states and Puerto Rico, which is 24 more stores than it had last year. Costco carries high-quality, brandname items that are sold at a discounted price to members. According to the company, the warehouses are intended to assist small and medium-sized businesses in lowering their purchasing costs for resale alongside individuals buying for their households at a discounted price.

Costco’s roots can be traced back to the 70s, around the time Price Club was

Special Report: Club Channel

a major player in the industry. Sol and Robert Price founded Price Club in San

ceiving the highest quality and largest amount of product for the best price.

Recently, the company announced its members are starting to create and sell products in store. Members started an intimates collection called Member’s Mark Intimates Collection, which was launched to give consumers with the opportunity for their voices to be heard and shared.

1976. However, it wasn’t until 1983 that Jeff Brotman and Jim Sinegal, a former executive of Price Club, opened and funded the first Costco in Seattle with their own money.

Costco later launched its own private label, Kirkland Signature, which had a ripple effect of success for the company as it provided consumers with even more savings. The hope with the membership program was if consumers pay an annual fee, they will save more every month on grocers and items.

Sam’s Club

Sam’s Club’s origins can be found when the first Walmart opened in 1962 by Sam Walton. With the hope of helping consumers save money, Walton shifted his primary focus from Walmart to helping business owners manage the price of doing business, which was solidified through the first Sam’s Club in 1983.

While Sam’s Club was a warehouse for many business owners to save on products, Walton ensured that individual shoppers were able to save and shop at the store as well. In 1998, Sam’s Club launched its private label brand, which similar to other club channel grocers, was a way for consumers to purchase high-quality products at a lower price point. Today, there are nearly 600 locations across the US and Puerto Rico with a few stores in Brazil, China and Mexico. According to the company, instead of stocking every item in every brand, the company does its research on each product to ensure they are re-

“It all really started with we had some white space in our assortment when it came to ladies' intimates,” said Tori Ryle, Senior Merchant at Sam’s Club. “We had a few great national brands on the floor that covered specific member demographics but felt like we were really missing an everyday comfortable collection that was more inclusive for our members.”

Winco

Although Winco began as Waremart Foods founded by Ralph Ward and Bud Williams, the Boise, ID company has kept its values and mission at its core. The company has been described as a warehouse-style grocery store that focuses on low prices, and that remains true today. Waremart was a small chain of stores throughout the PNW during the 70s. The company slowly transitioned into Winco after Ward’s passing. In 1998, the company opened a distribution center on Woodburn, OR, which became a key reason the company was able to manage prices and help consumers continue to save. Throughout the next ten years, the company was able to expand on this idea and open more distribution centers throughout the US. WinCo Foods became a member of Certified Employee-Owned in 2017, which is an alliance of companies that support employee ownership. Today, the company is still employee-owned and has outlined how employees can own part of the company.

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First Take

Pork Rinds

The demand for low-carb, high-protein snacks is riding a high wave into the new year, as many take the opportunity of a fresh start to also set healthy lifestyle and eating goals for themselves. As nutritional science becomes more nuanced, particularly in highlighting the importance of balancing macronutrients, consumers are also digesting this information with great interest in pursuit of their own health and wellness goals. How we think about animal products, their preparation and nutritional worth has evolved with the research to the point that pork rinds are appealing to a much wider demographic of shoppers. Pork rinds category leaders are eager to share their latest innovations and points of differentiation with a savvier consumer base already seeking snacks to suit their dietary needs.

Benestar Brands has several labels to offer the category including Mac’s, PÖRQ, Turkey Creek Snacks, 4505 Meats and Cazo de Oro. Shundrikka Owens, Chief Marketing Officer, shared the company’s perspective for the new year includes a “renewed focus on flavor and packaging innovation to continue to offer our consumers safe exploration, permissible indulgence and more ways to consume pork rinds that meets their needs throughout the day.”

The pork rinds category has been pushed into the spotlight by keto, paleo and low-carb trends in recent years, Owens said. “While these trends continue to go strong, there are new solutions for consumers every day,” she said. “Pork rinds’ continued growth will be supported by diehard category lovers who enjoy pork snacks for the savory taste, hearty crunch and nostalgic satisfaction that comes with each bite. Flavor and packaging innovation will bring in new consumers and new occasions to the category. Benestar Brands will continue to drive this innovation as the leader of the category with powerhouse brands such as Mac’s and 4505 in partnership with our retail partners.”

There’s no better time than the start of a new year to push that message out. “’New Year, New You’ continues to be a huge drive period for the pork snacks

category,” she said. “Pork rinds will always be an integral part of any lowcarb diet and an easy way for consumers looking to make healthier choices, to continue to enjoy satisfying snacks without giving up on taste and texture —and without breaking their budget. We support this time of the year with strong trade, social, shopper marketing, sampling and public relations programs. This ensures consumers have easy access to our portfolio of low-carb pork snacks whenever they crave them. And that makes sticking to any new lifestyle plan that much easier.”

“Overall, people are continuing to discover that pork rinds have seven grams of collagen, are a protein snack with zero carbs and unlike what they’ve been taught all these years, we’re a genius junk food,” Mark Singleton, VP of Sales and Marketing for Rudolph Foods, which makes the Southern Recipe Small Batch brand, said. “We’ve got a good story to tell if people will just listen. Even though the category is flat, it’s going to continue to grow just because household penetration is still rather low. When contextualized against pretzels and popcorn, we still have 1 out of 5 consumers eating them. If we get to 1 out of 3, that’s a 50 percent growth in the category. There’s tremendous runway for the category.”

Public perception of pork rinds is clearly changing, and Rudolph Foods is meeting the moment in part with its external presentation. Last summer, Southern Recipe Small Batch upgraded its packaging to reflect a more feminine aesthetic with a brighter, bolder color palette in an effort to reach a wider audience. “What is going on is purposeful eating,” Singleton said. “People aren’t dieting. They have found what works for them. They’re sticking to it because they figured out they don’t have to be hungry to lose weight. They don’t have to be unhealthy to lose weight. Eating the right things at the right times at the right amounts when combined with exercise and adequate hydration leads to some miraculous stories. That’s probably the coolest thing is just getting to be part of that success in somebody’s life. I’m more excited than I was 20 years

ago when I first got in the business just because of the success we’ve had. About one-third, or 31 percent of our market is college educated women with $100,000-plus income. That’s a totally different consumer and requires a totally different product by the way. You’re not going to get away with a cheap looking bag of homemade pork rinds selling to that consumer. It’s got to be elevated.”

Rudolph Foods has further brought about pork rind innovations like heatat-home air-fry packages and pork rind salad toppers. “Italian herb and butter garlic will be our first two launches— we’ll be launching those in January and they’ll be in salad aisles across America with a small pork rind crouton sized that is a wonderful substitute for someone who trying to get the carbs out of their diet,” Singleton said.

Interestingly, demand for pork rinds isn’t always about having an elevated experience or even dynamic flavors. “While the premium pork rinds are fueling category growth, the lion’s share of the category revenue is driven by mainstream brands, like Mac’s which is the No. 1 pork rind brand in America,” Owens with Benestar Brands said. “The Mac’s consumer knows what they are looking for when they come to the shelf. They know and love pork rinds for their savory taste and satisfying crunch. While they understand and acknowledge the low-carb and gluten-free attributes, that is not what is bringing them to the shelf. They are there for the love of pork rinds and that ensures pork rinds continues to be a relevant and sustaining category within salty snacks for our retail partners.”

Benestar Brands remains committed to its retail partners to ensure every demographic of customer has what they need, she said. “An omnichannel strategy actually makes it easier to connect with our consumers. National, large scale programs always provide a better return on investment and helps to drive trial and awareness more easily. We continue to collaborate with our retail partners to tailor products, programs and messaging that is relevant for their core consumer. At Benestar Brands, we have a snack for everyone.”

First Take

Sushi

The sushi category is a destination for bold flavors and daring ingredient fusions. This year consumers can look forward to more instances where they are treated to traditional cuisine and have opportunities to experiment with fusion sushi where toppings and sauces from different entrees and regions cross over into a complementary burst of flavors.

“FujiSan is poised for growth in 2023,” said Tracey Schram, VP of Sales and Marketing for FujiSan Franchising Corporation. “Our focus is only using 100 percent certified sustainable seafood, ingredients with no artificial dyes or colors and handcrafting the highest quality product available in the retail sushi market.”

“Our primary focus going into 2023 will continue to be healthy, sustainable growth and the profitability of our franchisees,” said Dan Beem, CEO of Hissho Sushi. “A chance to double down and stay focused on our core values: providing the highest quality sushi to our retail partners and customers; continuing our commitment to 100 percent responsibly sourced seafood; and operational excellence through expert sushi chefs and strict quality standards.”

"We are very excited for the new year ahead at Advanced Fresh Concepts Franchise Corp. (AFC)," said Brand Development Manager Deborah Bush. "With more than 35 years as industry leaders, we have an opportunity to take a minute to remember our roots and tell the AFC story. 2023 will bring a fresh opportunity for us to introduce new services and trendsetting products; expanding our Hybrid Sushi® line with new unique flavor profiles and textures. Furthermore, we will focus on expanding our Central Kitchen model, which is an exciting opportunity to bring made fresh daily sushi to locations who lack the space for an on-premise sushi counter. This gives us the ability to deliver a high-quality, healthier alternative for grab and go food at an affordable price to people we currently are unable to serve. Through targeted marketing programs and improvements to our digital presence, we will continue to build customer loyalty. With improved

communications, both in-store and digitally, we will deepen our relationships with our customers, and grocery partners. By capitalizing on the successes of the previous few years while making continuous improvements, we will actively drive sales."

FujiSan Franchising has targeted fusion sushi as an opportunity to entice new consumers to the category and maintain existing consumers’ attention who know they like sushi but are interested in developing a taste for complementary ingredient pairings and a fresh take on traditional cuisine. “Fusion sushi continues to trend strongly—combining flavors, toppings and sauces from different regions and countries around the world enables us to keep our menu fresh and exciting,” Schram said.

Hissho Sushi is setting its sights on three pivotal sections of the sushi category in 2023: heat and serve appetizers and entrees, reformatting classic consumer favorites into bowls and aligning with companies in the consumer packaged goods sector that will allow for Hissho Sushi to further its goals. On the heat and serve appetizers and entrees front, Hissho Sushi joined forces with Wow Bao. The appetizers and entrees are currently available at select retailers “with the goal of full availability by the end of 2023,” Beem said. While assortment unsurprisingly varies based on the retailer, options include: bao, eggrolls, rangoons, potstickers and rice bowls. “Through a partnership with Wow Bao, we’re expanding our assortment to include heat and serve appetizers and entrees in response to customer demand,” he said.

Later this year, Hissho Sushi plans to reconfigure its rolls into options for a bowl format. “In Q2, we are planning to launch a new concept that takes some of our classic rolls and reimagines them in a bowl format,” Beem said. “Sushi lovers can expect their favorite flavors, with the addition of some exciting new elements.”

And lastly, Hissho Sushi expects to launch innovation with support from partners at the forefront of the CPG space. “We’ve previously partnered with the likes of Frito Lay (Cheetos

Flamin’ Hot Sushi Roll), McCormick (Frank’s RedHot Crunchy Buffalo Chicken Roll), and Hatch Chile Co. (Crunchy Hatch Chile Chicken Roll),” Beem said. “While we aren’t ready to share our CPG partnership for 2023 just yet, we are planning to continue in this space to bring unique, innovative flavors to our customers this year.”

“There are several areas within the category that we plan to tackle as we move into 2023,” Bush with AFC said. “First, we will benefit from the improvements made to our supply chain to further reduce costs, mitigate delays and disruptions, and improve the global sourcing of raw materials that meet AFC’s high quality standards. We are also looking to grow our franchise network and corporate labor force in the new year. AFC’s operations team will work towards improving the franchise system, focusing on training, compliance, and the execution of our industry-setting standards and best practices. Our dedication to operation excellence will drive our teams’ commitment to improved customer relations and product quality, resulting ultimately in an increase of sales.”

A conversation Hissho Sushi would like to spark centers around “responsibly sourced seafood,” Beem said. “Hissho Sushi is leading the industry in responsible sourcing practices and is committed to protecting our ocean ecosystems for future generations. We believe in 100 percent responsibly sourced seafood; seafood that is traceable from farm to fishery; maintaining healthy fish populations and ethical supply chain management.”

“We have several exciting new initiatives we will be developing and executing into the market that will create excitement in the industry,” Bush said. “We would like for our business partners to keep an eye on us as we tell the AFC story and follow us as we lead the way in setting new industry standards. We will continue to use consumer research and data to guide strategic decisions and product innovation. Our innovation pipeline will bring exciting new launches throughout the year, targeting loyal customers and reaching new ones.”

First Take

Bison

While the new year brings fresh goals and ideas, sometimes the best way to reach those goals and set expectations is by looking at the past to find out what worked and what didn’t. Over the years, leading companies within the bison category have found that consumers are consistently looking to add various dishes and ingredients into their weekly and even daily meals. Companies have been able to capitalize on this through educating consumers on the various ways bison can become a fun addition or substitute to a meal.

We have worked very hard over 2022 to keep our retail ground bison consistent in price. We have looked for other lines of revenue to offset our product cost coupled with internal efficiencies of

“Consumers want and are demanding variety. The ‘new normal’ has created an environment where people are more comfortable trying new products. We’ve seen this new normal drawing people to bison as another great protein option. This doesn’t mean completely replacing another protein with bison, but rather adding bison to their mix. Bison is a perfect ‘additional option’ because of its great taste and healthy benefits. While the bison category is not huge—in comparison to beef, for example—it’s a premium option that adds incremental ring to basket size. Our research shows that a bison consumer has a higher average basket size than other premium proteins.”

— Dan Swartz, High Plains Bison

Ace Ward, COO for Great Range Bison expressed how the company has been driving sustainable growth in the bison category.

“Here at Great Range Bison, we like to stay as consistent as possible with what we do,” Ward said. “If we are good at producing the Best Fresh bison then let’s get better. Our consumer appreciates that when they buy Great Range bison, they get the same consistent quality every time."

"That said, we also believe that increasing SKUs at the store level will help with consumer trial," he continued. "As we grow the category we can add more SKUs, but we only want to add SKUs we know will sell. That is why we like to expand slowly; if we add too many SKUs up front, without getting consumer following, it will shrink the category.”

In an effort to drive category growth, Ward highlighted how the company was able to innovate and market.

“We are always looking for new ideas or better ways to do things, to innovate our products, or market ourselves uniquely,” he said. “With that being said, we still believe the best way to grow is to do things right, stay consistent in our values, and stay consistent with price.

operating our facilities. So far, we have succeeded but it sure is becoming more difficult with the increased cost of labor, packaging and freight.”

When it comes to leadership, Great Range Bison has been able to expand and implement new ideas through its team, which has been a huge success for the company.

“The leadership team we have put together is full of young, talented, and motivated individuals," Ward said. "They are proud of our brand and work hard to keep Great Range Bison in a leading position. We have always had a food safety culture here at Great Range Bison but recently we decided to expand on the idea. We implemented a program which all employees understand and follow, Best Fresh bison (BMP). Best Fresh bison has three core principles on how we run our business, food safety, human safety, quality and service. If we can continue to produce the Best Fresh bison, we will continue to be a leader in the industry."

As a strategy to ensure the company has dedicated its time to practicing the policies and procedures in place, High Plains Bison mentioned the company keeps consumers at the center of everything it does.

"We see it less about policies and procedures that were set in place, and more about building on our best practices and our key service pledges,” said High Plains Bison CMO Dan Swartz. “This starts with being extremely retail customer-focused and working with our retail partners to be as flexible and responsive as possible. The pandemic forced retailers to be nimble and quickly change priorities— we made sure to step up our communication on a weekly basis, 'be there' when they needed inventory or quick order fulfillment and provide some flexible options on products.”

Alongside keeping consumers at the forefront, High Plains Bison has prioritized education within the space.

“Education is very important, but it doesn’t mean that it needs to be difficult,” Swartz said. “We’ve built engaging merchandising and educational components that are ready to go- easily implemented into a wide range of store formats. In-store education, along with beautiful packaging that’s designed to educate makes the difference. We’ve also built online education components available to our retailers.”

Consumer demands have shifted as they become more interested in trying new things and expanding their eating habits to include various products. High Plains Bison noted that consumers have been recently adding bison into their weekly meals to give it some variety.

“Consumers want and are demanding variety,” Swartz explained. “The ‘new normal’ has created an environment where people are more comfortable trying new products. We’ve seen this new normal drawing people to bison as another great protein option. This doesn’t mean completely replacing another protein with bison, but rather adding bison to their mix."

First Take

Blueberries

In spite of their small stature, blueberries are a nutritional powerhouse that pack a punch when it comes to their sweet, juicy flavor profiles and the pop of color and zest they add to yogurt parfaits, summertime salads and decadent cobblers. Blueberries are bursting with nutritional perks such as vitamin C, antioxidants and anti-inflammatory properties, and have several uses and benefits. Alongside the importance of understanding these uses and benefits, leading producers have dedicated their time to ensuring consumers receive quality, tasty and healthy blueberries.

Naturipe has several plans for the new year, including its annual FeBLUEary campaign. “We are excited for another great blueberry season and anticipate a strong crop starting in late January,” said President of Sales Jim Roberts. “Thanks to the ‘Blueberry Express,’ which can ship fresh blueberries to the US in less than two weeks, our consumers can enjoy the fresh, firm and flavorful imported berries even earlier."

"In early 2023, we expect to focus our efforts on the annual FeBLUEary campaign, which highlights the start of the import season of promotable volumes of Naturipe’s proprietary blueberry varieties," Roberts continued. "We expect to see large quantities of these berries from South America as soon as late January, with supplies lasting through March. With FeBLUEary, we can celebrate the dedication and commitment of our hardworking growers while giving consumers high-quality, nutritious berries. Additionally, FeBLUEary provides retailers with ample opportunities to promote our delicious blueberries.”

“We are also focusing on telling our story about growing the best tasting blueberries,” Roberts continued. “Not only is Naturipe the largest producer of blueberries, we have the largest blueberry breeding program in the world. Our growers have invested significant time and resources on their farms for generations to develop unique varieties that are firmer, bigger and sweeter. The state-of-the-art breeding program develops the best, most agile and sustainable genetics in berries to create unique varieties that meet the needs of retail-

ers and consumers. These improved berries result in less waste and ensure our berries can continue to be grown in a way that is safe for growers, consumers and the environment.”

Blueberries are experiencing a halo effect of sorts. During the past two years, more households were concerned with boosting immunity and taking preventative health measures through their diet. Enter blueberries and their host of benefits for the health-conscious consumers who blended blueberries into smoothies, mixed them into trail mix and sprinkled them over Greek yogurt and salads during the summer months.

“We’ve seen an increase in sales of larger pack sizes of blueberries amongst consumers,” Roberts with Naturipe said. “As blueberries become a more popular item, taking home a pint is just not enough anymore for many households. Our jumbo blueberries, Mighty Blues, also saw a significant increase in production and sales in 2022, and have been very popular with consumers. We expect this trend to continue through 2023.”

Add to that, the beginning of the year is a time when many consumers vow to eat healthier. The beginning of the year shows many trends such as healthier snacking and eating habits, which the company has noted and remained focused on meeting the demands. “In the beginning of the year, we also tend to see consumers work on developing healthier habits as part of their New Year’s resolutions,” he pointed out. “We expect that the demand for blueberries—along with our other fresh, frozen, and value-added offerings— will reflect those habits in early 2023.”

On a farming level, Naturipe is dedicated to continually researching, innovating and developing in its breeding programs. “Our industry-leading blueberry breeding program will allow us to continue offering consumers the juiciest and most delicious berries they’ve come to expect from Naturipe,” Roberts said. “This innovation is critical to moving forward as a company. New variety development helps our growers produce the highest quality berries. In the new year, we plan to continue bringing

these new blueberry varieties to market. Growers are still dealing with higher costs for inputs, labor, packaging, fuel, and transportation. There is always the potential for some delays that are driven by the impacts of weather, however, overall, we should see significant improvements this year. With the addition of the Blueberry Express service, which we will be using on both the East and West Coasts, we will get our imported blueberries to the United States significantly quicker than ever before. This will have a positive impact on the shelf life and quality of the fruit. We are extremely excited to have this new service available that will result in a better eating experience for the consumer and improved results for our growers."

"Additionally, we have worked to enhance and increase our digital assets to help consumers and omnichannel retailers at the point of purchase in all the consumer-facing platforms they use," he added. "We are well positioned to assist retailers with expanding education around the many outstanding product attributes of fresh berries.”

Recently, Driscoll’s announced its Berry Mobile Tour, which traveled across the Northeastern US. The company was traveling to cities like New York and Boston as part of its Sweetness Worth Sharing campaign. The campaign was a way for the company to remain top of mind for households and engage with consumers outside of the confines of grocery stores.

“Driscoll’s #SweetnessWorthSharing campaign continues to build emotional brand differentiation across multiple integrated touchpoints in person, on social media, and beyond,” said Driscoll's Senior Brand Manager Jamie Bassmann.

“As a multi-sensory experiential activation, the Berry Mobile Tour allows Driscoll's to connect directly with our consumers in a fun and memorable way. You can’t miss the Berry Mobile and its new larger than life branded yellow and joyful berry icons,” explained Haley Eicholz, Brand Marketing Associate Manager for Driscoll’s. “The Berry Mobile is sure to spark joy and help consumers create shareable memories everywhere it goes.”

First Take

Eggs

Eggs have staying power in consumers’ diets and shopping lists. Eggs are a solid source of protein that can be integrated into dishes in any form —over easy, scrambled, an omelette, Benedict—during any meal whether it’s nestled in a breakfast sandwich or a hamburger. In recent years consumers have begun paying attention to the way hens are caged and raised on farms and are mindful in their shopping trips, selecting brands that draw attention to the fact their hens are humanely raised. Eggs remain a shopping list staple that even the choosiest eaters and strictest diets can’t turn away.

“We are very excited to serve our customers in 2023,” said George Weaver IV, Marketing and Brand Manager for Utopihen / Nature’s Yoke. “We intend to focus on supporting our customers with excellent service and quality product. Our Utopihen Farms Duck eggs are a continued focus when it comes to consumer interest and demand.”

“As a fourth generation, family-owned business, we are committed to setting goals and strategies that best meet the needs of our customers, farmers and employees,” Weaver added.

“We’ve been in a period of major growth as a company over the past few years, and we are not slowing down on finding new areas of opportunity and how we can better our current business,” said Whitney Fortin, VP of Marketing at Happy Egg Co. “There is a lot of misinformation when it comes to shopping for eggs, which oftentimes leads to confusion for the consumer. In 2023, we are looking forward to sharing more about the intentional choices we make as a company to produce quality eggs, working closely with our farmers and partners to help educate consumers on what this means—and more specifically, why our eggs are the easy, confusion-free choice.”

“We pride ourselves on being a little different from others in the category,” Fortin continued. “Our intentional business choices make a difference; just take a look at our orange, flavorful yolks for proof. Every new year, we see an influx of consumers looking for new, fresh ways to keep a healthy and balanced

diet, and they often look to eggs as a quick and affordable source of protein to help achieve this. We are constantly seeing dieticians, chefs and at-home foodies using Happy Eggs in their dishes and recipes on social media—we will continue to partner with these folks to not only connect with their audiences, but to support the retailers they frequent and make sure Happy Eggs are always on the grocery list.”

“We are thankful that at Braswell Family Farms our trust is in the Lord and even when years like these past two come, we can still find hope,” John C. Watson, III VP, Account and Marketing Stewardship said. “We will continue to evaluate our infrastructure and systems to make sure we are prepared when unthinkable things happen such as the pandemic, and most importantly, as always, we will continue to supply the eggs the consumers want.”

“As category advisors for many of our customers, we will continue to advise as to what is working and what is not regarding category growth from our perspective,” Watson continued. “We are focusing on getting the right product in the right markets and driving consumer trial and conversion across all segments.”

With a new year in front of them, Utopihen / Nature’s Yoke is taking a wait and see approach to forecasting how the new year will unfold and which category and industry trends will emerge and influence the direction the eggs category moves towards. “With conventional egg prices as high as they are, it’s hard to say what trends will happen this coming year, as we are currently in the middle of a new supply and demand challenge,” Weaver said.

Happy Egg has paid attention to the correlation between knowledgeable consumers and their demands for eggs from hens that are humanely treated. Further, with rising costs in front of them, consumers are looking for fairly priced ingredients to prepare meals at home. These patterns give Happy Egg reason to believe these trends of conscientious shopping and mindful eating at home will continue. “For years, birds have been raised in small cages

and have not been given the care they need to thrive and produce the best possible egg. As consumers learn that birds having access to the outdoors, sunshine, fresh water and quality feed produces an egg that’s truly higher quality, they are seeking out outdoor access brands,” Fortin said. “At Happy Egg, we don’t compromise on our standards simply for profit and in turn, we produce an egg that consumers can feel good about purchasing and consuming. In this period of inflation, eggs also continue to serve as a more affordable source of protein compared to meat and other options. We believe this trend will continue into 2023 as shoppers look for more ways to feed themselves and their families healthily and heartily.”

Braswell Family Farms has steadfastly locked in on providing consumers a choice when they go to their local grocery retailer, Watson said. “We are producing eggs of all types for our customers,” he explained. “This year, trying to find opportunities to improve cost for our consumers will be a major focus for us. Like every other agricultural producer, we have incurred some hefty cost increases with packaging, corn and organic soy meal at an all-time high as an example. We are trying to keep a reasonable price difference in commodity and value-added eggs on the retail shelf. We have our work cut out for us this year to try and keep things in line so our consumers can continue to have affordable high quality all-natural protein.”

Eggs suppliers are faced with unprecented challenges and issues that are unique to the eggs category. Suppliers are up to the task and are strategizing on the best and right way forward.

“Today, we are in a period of unparalleled challenge as we face incredibly high demand,” Fortin said. “Not only have consumers started to move to purchasing outdoor access eggs over caged and cage-free, but with Highly Pathogenic Avian Influenza (HPAI) heavily impacting the non-outdoor access markets, we are seeing even higher demand for our products. Our team is working diligently to supply and ship as many eggs as possible to our valued retailers each week.”

First Take

Licorice

The licorice category continues to balance time-honored flavors and products with trendy variances to classic flavors. The companies at the forefront of the category have skillfully and nimbly walked this tight rope line for a long time, offering two seemingly polar ends of the licorice category to equally polarized demographics of consumers. And yet they do it skillfully, continuing to draw new people into the category while retaining loyal followers and never alienating consumers.

“We are excited for the new year as we have significant innovation and investments planned behind all of our lines,” said David Liles, VP of Sales for DL Distribution. “While innovation and flavor extensions are important, and Darrell Lea will lean in on innovation, base licorice business remains an important part of the licorice category. Ensuring proper focus on the base business will help us and our retail partners continue to grow our business together. Finding the right balance between exiting and new is important to us and all our partners.”

“We will continue to focus on the low sugar/no sugar trend with our Wiley Wallaby 1g offering,” said Dustin Parker, Chief Growth Officer for KLN Family Brands, makers of Kenny's Candy.

“We are always looking at new flavor trends to capture, as new consumers enter the soft and chewy category, as well as securing a stronger position in low sugar and gluten-free areas with our launch of Very Berry 1G,” Steve Ornell, VP of Branded Sales for KLN Family Brands said.

“Like most other companies, we had to make many changes to adapt to the way the pandemic changed the world,” Creative Manager Andrea Doll with American Licorice Company said. “Our focus remains the same—understand, predict and fill consumer needs in licorice the category.”

Kenny’s Candy creates incremental growth within the licorice category and for its retailer partners because the company continues “to push the boundaries with innovation,” Parker said. “Throughout the past year we have expanded to eight licorice flavors,

launched two new soft panned licorice candies which includes a sour offering and added a little ‘heat to the sweet’ with our new Hot Cinnamon Wiley Wallaby. We are providing limited time offerings that drive display activity at retail and impulse purchases with consumers. These unique program offerings from Wiley Wallaby have been very instrumental in driving incremental success with our retail partners.”

“Kenny’s Candy & Confections brings a depth of flavor profiles to the licorice category not being serviced by other licorice manufacturers typically focused on red and black,” Ornell said. “With more than eight flavor profiles to choose from, the customer can find their favorite, or explore new options.”

American Licorice Company recently engaged with its consumer base and demonstrated the company is listening to and applying their feedback. One such initiative was its Red Vines Wants YOU: To Name the Next Company Mascot! campaign that correlated with National Licorice Day.

"There are few things more exciting than seeing the creativity of our loyal candy fans," said Kristi Shafer, VP of Marketing. "While Red Vines has been around for over a hundred years, we're always looking for innovative ways to celebrate, and National Licorice Day couldn't be more perfect!"

Red Vines fans were invited to come up with the ideal name for the iconic brand’s new mascot. The contest winner was rewarded with bragging rights and a year’s worth of free candy.

“The premium licorice consumer is not the everyday licorice consumer,” Doll with American Licorice Company said. “The reasons behind the purchase of premium licorice is much different than the purchase for traditional licorice. Premium licorice is often a betterfor-you type licorice where shoppers are looking for the absence of certain artificial ingredients, sweeteners and GMOs. American Licorice Co. educates consumers through the messaging on packaging and promotes retail partners through shopper marketing tactics to build awareness and drive trial at the retail level. Our Red Vines Made Simple

product line offers an alternative for the consumers looking for these types of products.”

Through scoping out potential trends and consumer preferences that will influence the direction of the licorice category, Darrell Lea foresees ample opportunity to blend tradition with unexpected flavor twists to keep the category relevant and vibrant.

“We see flavors and forms as a big opportunity within licorice,” Liles said. “While the tried-and-true flavors continue to be the lion’s share of sales, we believe there are opportunities to bring additional consumers into the licorice category by innovating behind items that resonate with the current consumer and bring in new licorice consumers.”

American Licorice Company is educating retailers and consumers on the fact there is room for premium licorice in all consumers’ diets including those who are opting for clean ingredients and limited amounts of carbohydrates. The sweet chewy treat is not something consumers have to swear off of while keeping with New Year’s resolutions to slim down and get healthier.

“Many consumers aren’t focused on restricting diets anymore, but instead focus on healthy lifestyle choices,” Doll said. “As more and more people adopt this new approach to diet and healthy eating, there is a place for premium licorice to be part of a balanced diet and an active lifestyle."

Having a strong identity and knowing what values the company stands for creates a sound environment to spur creativity and innovation at Darrell Lea.

“Darrell Lea Licorice built our business on cleaner labels and removing those ingredients that consumers do not want in their candy and snacks,” Liles said. “As consumers hit the reset on their snacking habits and focus on cleaner, healthier options, Darrell Lea can meet that need. Working with our retail partners to ensure consumers have that ‘healthier’ option is important. Additionally, as we bring additional innovation to the US, ensuring it meets a consumer need and want behind flavor profiles and forms is important to continue to grow the licorice category.”

First Take

Apples

The apple category has been able to grow and evolve past the challenges recently faced due to the success and dedication of leading producers. Apples have continued to become even more popular and suppliers have been able to venture and grow from the typical apple slice. Whether it’s an addition to a salad, gourmet sandwich or paired with peanut butter, consumers have remained loyal to this original and dependable fruit. While many growers—specifically in Washington state—have had a tough year with colder and wetter weather, producers’ devotion to providing consumers with apples has remained top priority.

With the new year comes a chance for the New York Apple Association (NYAA) to launch a series of ‘Snack Responsibly’ themed ads through platforms such as Facebook and Instagram. According to the association, the ads carry a reminder for consumers to make healthier choices when it comes to snacking.

"Apples are a great go-to snack since they are portable, delicious and are the perfect pick-me-up anytime during the day," said Cynthia Haskins, President, and CEO of the NYAA.

"Wherever someone is on their wellness journey, we are here for them. Whether they are looking for healthy salad recipes, Snack Responsibility ideas, or folding NY apples into their existing recipes to add some crunch, flavor, sweetness, or tang, we have something for everyone," said Haskins.

This year, NYAA is featuring a consumer sweepstakes promotion each month. The sweepstakes provides consumers and opportunity to not only win a prize but also receive tips of preparing dishes using New York apples or preparing healthy snack options, Haskins explained. “The consumer sweepstakes are launched digitally and through social media channels and are gaining in popularity,” she said. “NYAA had more than 771,000 visitors to the applesfromny.com website during the last year and a half and expect that number to grow to more than 1 million in the next few months.”

On the retail front, the NYAA is advocating for retailers to experiment with

eye-catching merchandising displays instore to encourage shoppers to explore and taste test different apple varieties.

"It is exciting to see retailers build large attention-grabbing displays,” Haskins said. “We only have a few seconds to get consumers' attention, and we need to draw them to healthy food options the moment they enter the store. We as an industry have an opportunity to encourage consumers to fill their grocery carts with fresh fruits and vegetables before they move to the center aisle of the stores.”

“Getting in front of the consumer in as many ways as possible is always a win," Haskins continued. "Whether through a retailer's website, digital and print circulars, in-store signage, or through geo-targeting advertisement or digital couponing are all positive ways to reach the consumer."

Starr Ranch Growers has an expectation of growth throughout the apple category with the inclusion of new varieties of apples. “With this past growing season being a very trying one the industry is down on volume overall on the core varieties,” said Dan Davis, Director of Business Development. “That said there is growth in new proprietary varieties for us like Juici, Koru and Karma, and also an increase in Cosmic Crisp.”

“This crop presents a great opportunity to focus on those new cultivars and introduce more consumers to their next favorite apples,” Davis continued. “One of the big focuses through the evaluations at retail is meeting customers in every way they shop. We’re presenting apples to customers as they shop online, in person or any combination of the two. Retail is doing a great job of outreach and we’re trying to walk with them as they access the end consumer in new ways.”

“The turn of the calendar always presents an opportunity for a reset,” he went on to say. “Heading into the new year we’ve got some new partnerships starting with influencers and media to help reach people that may not be focused on our products already. We’re not always the most highlighted as we head towards healthier habits, so bringing apples and pears to the forefront

during this time is of the utmost importance. Things are slightly improved, and we hope that trend continues. We’ve seen freight rates stabilize somewhat and availability improve. It’s still a trial to say the least, but we are starting to access markets in a more productive manner. Unfortunately, with the crop we just harvested we have availability issues. We hope as we head into the 2023 harvest in the fall that the supply chain will be much improved. Our priorities are much changed now. We’re seeing the evolution take place quickly and we’ve had to pivot the last couple seasons to being far more focused on meeting people digitally. Our in-app presence with retailers and our social media platforms have become one of our primary focuses. That trend seems to be accelerating.”

While many have faced several obstacles during the past several years, 2023 brings in a new perspective and fresh mindset for companies like Sage Fruit.

That’s not to say 2022 didn’t hold a few bright spots. One such highlight was when Sage Fruit partnered with Chelan Fruit in early 2022. This acquisition is expected to bolster Chelan Fruit’s marketing, sales and distribution of their produce grown in Washington state, while allowing for Sage Fruit to introduce a substantial volume of apples, cherries and pears—conventional and organic—to its portfolio.

“This season has brought a new set of challenges, but it’s also been a year of growth for us,” said Chuck Sinks, President, Sales and Marketing for Sage Fruit. “While the overall Northwest apple crop has seen a significant drop in volume, Sage Fruit is in a unique position, as we have seen a slight increase in our overall volume with the addition of Chelan Fruit this year. With our newly formed partnership, we will also have availability of the delicious SugarBee apple. We will continue to focus our attention on producing and packing high-quality product for our customers. As a company, we will continue to grow. We look to expand our acreage in both conventional and organic apples to meet the demands of our retail partners and their consumers."

First Take

Pierogies

Pierogies are a fluffy and savory delicacy that transport consumers to fond memories. Pierogies are associated with special holidays and family gatherings and suppliers have paid respects to the family recipes and heritage that consumers are familiar with. Households’ expectations of store bought pierogies are understandably high given their emotional attachment, and they won’t settle for less. Suppliers are aware of the expectations set and continue to climb to reach them. Ateeco/Mrs. T’s Pierogies

“At Mrs. T’s Pierogies, we continue to maintain a large portion of the new households we introduced to the brand during the last two years and continue to grow with our target consumers,” Director of Marketing, LeeAnn Smulligan said. “We are fortune to have a dedicated team working behind the scenes to stay on top of trends, maintain positive relationships with our partners and meet consumer demand at exceptionally high service levels.”

Ateeco/Mrs. T’s Pierogies has turned a potential challenge into an opportunity. Company leaders said many American housheholds are unfamiliar with pierogies and rather than admit defeat, Ateeco/Mrs. T’s Pierogies is seizing the opportunity to engage with and enlighten these households. “You would be surprised at how many people still do not know what pierogies are, even in what we would consider the ‘Pierogy Pocket,’” Smulligan said, referring to the states and regions where more than 60 percent of yearly pierogi consumption occurs: New York, New Jersey, Pennsylvania, Ohio, Indiana, Chicago, Detroit, parts of the northern Midwest and southern New England. “At Mrs. T’s, we see this as an exciting opportunity to introduce pierogies to new consumers and create future growth for the overall category. As a leader in the category, Mrs. T’s has the opportunity to shape the future through innovation. We know consumers need quick, easy, and convenient mealtime solutions for their whole family. This brings exciting opportunities to expand the category with new products and flavors to drive trial and usage.”

In the coming year, Ateeco/Mrs. T’s Pierogies will continue making progress on the three key principles the company focused on in 2022: people, product, and performance. “We believe our people are our most valuable resource and investing in developing our talent will position us to continue driving growth of our brand as well as the overall pierogy category,” Smulligan said. “We also know the pierogy category has a variety seeking consumer. As such, we need to remain focused on both short-term and long-term innovation platforms that will generate excitement and fulfill a consumer need. Lastly, throughout our organization, we also focus on working to optimize our systems and technology to drive best-in-class reporting and dashboards to monitor and improve our performance across all touchpoints.”

Pelmen Foods

Pelmen Foods has been transporting authentic Eastern European cuisine into North American homes for nearly a quarter of a century. Pelmen Foods has continued to offer an Eastern European delicacy, pierogies, to suit a variety of preferences and dietary guidelines. Its portfolio includes dairy-free, vegan and vegetarian choices in an array of savory flavor pairings: potato, spinach and feta; potato with cheddar and jalapeno and potato with fried onion.

Company officials have intended for its pierogies to give North American families a reason to return to an old-fashioned and valuable pastime; families sitting together at the same table sharing meals and conversation. “We’ve created opportunities for families and friends to come together and reconnect over a great meal,” according to the company’s website.

“We get that life can be hectic, leaving little time to make healthy, nutritious and delicious meals. Which is why we created a large assortment of perogies filled with all-natural ingredients that require minimal prep time and a big appetite," the company promises.

Pelmen Foods swears by taking traditional recipes heavily saturated in heritage and making them current and relevant to today’s consumers. The company promises to offer products at

fair prices that are convenient to prepare and are consistently top notch in quality and flavors in each package. Pelmen Foods officials hold themselves to a standard to consistently offer nutritionally sound pierogies made with all natural ingredients, appealing flavor profiles and a variety of options including meat and plant-based to keep the category inclusive. “At Pelmen Foods, we offer a fresh take on tradition,” the company guarantees to consumers.

Supreme Pierogies

This year, Supreme Pierogies will have spent more than three decades treating North American families to pierogies, whether it’s being the first taste of pierogies that gets people hooked or continuing to fulfill cravings for consumers who are familiar with Supreme Pierogies’ offering. The family who owned and operated Supreme Pierogies is reputable in the industry for its passion for crafting flavorful and mouthwatering pierogies.

“We’ve come a long way since starting in the basement of a small house in Mississauga, Ontario in 1991,” according to the company website.

Supreme Pierogies founder and owner Joseph Wilk has mastered a one-ofa-kind concept for mass-producing pierogies while simultaneously staying true to the authentic roots of traditional Eastern European flavors. In fact, Wilk has incorporated recipes passed down generations in his family.

Supreme Pierogies has manufactured and distributed 19 types of frozen pierogies that are a fusion of time-honored tradition and comforting homemade flavors. “At Supreme Pierogies we are dedicated to producing a tasty, nutritious, easy to prepare and inexpensive pierogies that can be served as a snack or a meal,” according to their website. “Thousands of families continue to enjoy our pierogies. Pierogies experts and enthusiasts compare our pierogies to those that their mother or grandmother used to make. Our Supreme team takes great pride in making product that have rekindled priceless memories for our customers and their loved ones of family home and tradition.”

First Take

Sour Candies

These tasty, mood-boosting sour treats have continued to be a favorite for candy lovers. Companies within the category have become leaders by innovating and perfecting sour candies to give consumers various candy options such as original sour candies in fun and creative packaging and forms.

Candy Dynamics has plans to expand its product offerings for the new year. The company has been able to drive growth to the category through innovation and keeping up with trends. “We at Candy Dynamics look forward to another exciting year in 2023 with even more business achieved as we continue to increase distribution and see more of our items included in retail sets throughout the country,” said a Candy Dynamics spokesperson. “As sales continue to grow, we will continue to expand our product listings to more retail chains across the nation.”

fresh ideas for new product development, merchandising and marketing and advertising opportunities. We welcome all thoughts and, as one would expect with a candy company, we enjoy the time spent brainstorming new ideas

“Consumer preferences are still leaning away from overwhelmingly sweet candy to other flavor profiles. And then sour is definitely one of those profiles. You also see savory candies benefiting from that, although savory doesn’t have as much of a broad acceptance as sour.”

— Paul Henderson, Impact Confections

together. Many of our most popular candies available in the market today have come as a result of these huddle meetings. The Candy Dynamics team loves the time when we can come together and share in these meetings.”

away from overwhelmingly sweet candy to other flavor profiles,” Paul Henderson, Sales and Marketing Director of Impact Confections said. “And then sour is definitely one of those profiles. You also see savory candies benefiting from that, although savory doesn’t have as much of a broad acceptance as sour. The general category is challenged by supply chain disruptions. There is simply still not enough candy in the market for the customers—customers are competing for candy almost.”

Candy Dynamics has shown its excitement for its two newest items to roll out to retail in the coming year. “The Slime Licker Squeeze and Slime Writer are very interactive and provide our customers with a fun approach to eating their favorite sour treats,” the spokesperson added. “As platforms like TikTok and YouTube continue to grow in popularity, the visible interactivity of a product has become increasingly important. Having garnered nearly 275 million views on TikTok, this became evident with the success of our Slime Lickers.”

Candy Dynamics has proven there is truth rooted in the adage “two heads are better than one.” The supplier takes a collaborative approach when brainstorming innovation. In fact, some of the company’s most in demand products on retailers’ shelves and in shopping baskets came about as a result of the Candy Dynamics team working together. “We love meeting as a company throughout the year for our huddle meetings to hear ideas from all of our employees,” said the spokesperson. “We encourage all to be creative and provide

Candy Dynamics is cautiously optimistic the sour candies category will see improvements regarding the supply chain issues that snarled manufacturers’ best laid plans and delivery times in recent years. “The supply chain was still experiencing hurdles through the start of 2022 as companies battled with shortages of packaging and/or raw ingredients for manufacturing," said the spokesperson. "As 2022 progressed, the supply chain as a whole began to improve; however, there are still shortcomings. We believe we will continue to see improvements in the supply chain as we move into 2023.”

“We find the omnichannel approach to shopping has only helped build sales for our brand," the spokesperson continued. "It has provided further exposure to our brand as more touchpoints are established with our customers. With more retailers carrying our range of products, we have been provided with more opportunities than ever before for product trial. As our brand becomes more prevalent in the market, our products have become destination items, increasing sales for our company and the retailer as a result.”

Impact Confections mentioned the company has been looking at including various flavor profiles outside of the tried-and-true sweet and sour taste. “Consumer preferences are still leaning

Impact Confections is focusing on its long game: laying the groundwork in preparation of next year’s holiday season. “We are working on Christmas 2023,” Henderson said. “We are working a full year out in the day-to-day grind, but the flip side of it is we are working on long-term supply chain. We have come to the conclusion that over the mid-term, potentially long-term, supply chain is going to be as much of a competitive advantage as brand. The brand is a promise and then delivering on that promise is key."

Adrienne Whittemore with Warehouse Candy acknowledged the several growth driving factors within the category. “While sour tastes are not exclusive to a younger palate, generally this segment tends to skew towards Gen Z purchasers," Whittemore said. "As the strength of the Gen Z dollars has continued to grow, so has the sour segment. At Tops Markets, we consistently review the candy category on a near-weekly basis to ensure that our product mix is filling the needs of our consumers and we are always in close communication with our vendor partners to stay on top of category trends. The most impactful shift in the candy category has been the explosive expansion in demand. We continue to see massive growth in the category that spiked wildly when the pandemic hit and never returned to pre-pandemic levels. As such, supply constraints have been a real issue for the industry in both non-seasonal and seasonal candy."

First Take

Sustainability in Dairy

Leaders in the dairy space continue to elevate the segment with premium options and untraditional products that bring consumers with dietary restrictions back to the dairy products they were missing out on. Consumers have become conditioned to demand more sustainable options and dairy suppliers have risen to that challenge.

a2 Milk

More than 20 years ago, the a2 Milk Company was established in New Zealand by Dr. Corran McLachlan based off the discovery that suggested the different proteins in milk affect consumers differently. “Published research suggests a2 Milk may help avoid stomach discomfort in some people,” according to company officials. “Our high quality a2 Milk comes from cows that produce only the natural A2 protein and no A1. It is easier on digestion and may help some avoid stomach discomfort. Feel the difference.”

Consumers can enjoy an alternative to traditional milk without compromising or sacrificing on textures and flavors as “a2 Milk has the same nutrition and creamy, great taste as regular dairy milk,” according to the company. “a2 Milk comes from cows that naturally produce only the A2 protein rather than the combination of A1 and A2 proteins contained in most dairy products,” according to a company press release. “Published research suggests a2 Milk that naturally contains the A2 protein may help avoid stomach discomfort in some people. That feature, as well as strong sales in the overall premium milk category, has helped the company achieve multiple years of double-digit growth including a remarkable 30 percent growth rate in the US in its last fiscal year.”

American consumers have experienced if a2 Milk can alleviate their symptoms brought on by traditional milk since 2015. A2 Milk is available in 27,000 grocery, mass and specialty stores such as Kroger, Walmart, Publix, Safeway, Whole Foods, Sprouts, Ahold, ShopRite, Wegmans and Target.

Neutral Foods

“There are two reasons why Neutral set out to become the first carbon neu-

tral food company in the US,” said Jim Jarman, VP of Product and Commercialization at Neutral Foods. “The first reason is that it's the right thing to do—for the planet, consumers, and our farm partners. Globally, 37 percent of emissions are related to food production and supply chain, and we know farmers are critical in reducing this impact. Sometimes farmers can get caught in the crosshairs, but by and large, good farmers are some of the original stewards of the land. They want to do the right thing and often need the right resources. On-farm, climate-reducing projects are an area where Neutral can help. We partner with great farmers to provide technical expertise, funding, project management, data management, verification, etc.”

Another reason stemmed from Neutral Foods identifying the disconnect between shoppers wanting to make mindful choices and the lack of products to support those decisions. “Consumers want to make sustainable food choices but haven't always had options," Jarman continued. "To increase consumer adoption, Neutral realizes the importance of meeting consumer needs, and the vast majority are consuming dairy and animal agriculture-based proteins. Neutral provides a carbon neutral solution because of the work we're doing together with farmers and ranchers to implement climate-smart farming practices within the food supply chain.”

Neutral Foods employed several pivotal manufacturing practices and initiatives to meet its sustainability goals last year. “First, we start with an in-depth measurement of the complete lifecycle footprint of our products, from the fertilizer in the fields to work on the farm and in the packaging plants to the transportation to the grocery store,” Jarman said. “We know exactly how much impact we need to neutralize from these products. The most important work we do also sets us apart: on-farm projects. Neutral works with excellent farmers who are already doing many things right. For example, their pasture-focused farming practices already help sustain soil health and ensure high animal welfare standards. We collaborate

with them to implement on-farm projects that either reduce or avoid greenhouse gas (GHG) emissions or actively sequester more carbon from the environment. These projects fall into three general categories: feed and forage solutions help reduce enteric methane generated as the cows turn their forage into delicious, nutritious dairy; manure and nutrient management practices that reduce GHG emissions; and sequestration projects that actively capture carbon on the farm.”

“Neutral has more than a dozen active projects at different stages of development, and we'll more than double our on-farm projects in 2023,” he added.

Organic Valley

Organic Valley started in response to farmers in the Coulee region being pressured to expand and ramp up production and were subsequently run out when they didn’t adhere to a new agricultural system that demanded them to “get big, or get out.”

Farms refused to bend and refused to become industrial farmers that tolerated chemical farming. One farmer, George Siemon, encouraged neighboring farmers to unite to find a better way to move forward and farm sustainably. “Family farmers filled the county courthouse and we all agreed: There had to be a better way—a more sustainable way—to continue farming like we always had. In a way that protects the land, animals, economy and people’s health. And that’s how our farmer-owned cooperative was born,” according to the company website. “We were on a mission to change the way people think about food. We set high organic standards for ourselves—standards that eventually served as framework for the USDA’s organic rules.”

Within the year, they started selling organic dairy. Consumers could tell the difference and demand for organic foods grew along with neighboring farmers’ interest in joining the co-op. As the co-op grew and its reach surpassed the Coulee Region, they rebranded and became Organic Valley. “We soon emerged as the nation’s leading producer of organic dairy,” said the Organic Valley website.

We’re on a mission to reduce emissions.

Neutral works directly with farmers to reduce greenhouse gas emissions by providing funding and expertise for carbon-reducing projects. We deliver the highest quality, best-tasting, pasture-raised dairy products that are better for you and for the planet.

First Take

Tomatoes

While purveyors of decadent and rich foods that dominated the festive holiday season regroup, produce leaders are grabbing their time in the spotlight this month as consumers set their healthy goals for the new year. There are few better produce options to include into a healthier regimen than tomatoes, and category leaders are ready to not only keep their retail partners stocked with the fruits of their recent bounties but also keep consumers’ eyes sparkling with visually exciting, flavorful and novel options they haven’t before seen.

Windset Farms began as a small fouracre bell pepper greenhouse in 1996 and has now grown to more than 1,000 acres of Controlled Environmental Agriculture, according to Vice President of Sales, Jeff Madu. “We look forward to continuing this growth into 2023,” he said. “A primary focus over the years has been providing consumers with the best tasting tomato possible, whether it be a juicy Tomato on the Vine, or a savory Medley Tomato. We are constantly trialing new varieties in our greenhouses. Our growers consider many factors including taste, texture, visual appearance, yield, and shelf life. There are some exciting varieties currently being trialed that we look forward to bringing to market this year.”

Jim DiMenna, President of Red Sun Farms, shares a similar optimism about what is in store for the year. “In 2023 Red Sun Farms will continue to focus on our food safety, quality and year-round supply, while investing in sustainability and innovation,” he said. “The team is excited to support our retail partners in the pursuit of their goals and bringing consumers nutritious produce to grow a healthier tomorrow. As part of our innovation initiatives, the Red Sun Farms team is working on improvements to existing tomato varieties, as well as some new varieties outside of the tomato category. Red Sun Farms will continue to stay true to our Seed to Plate commitment, owning every step of the process: seed selection, propagation at the farms, greenhouse operations, harvesting, packing and distribution.”

Not that any of this is easy work. “Crops across the globe have faced a lot of challenges this year with virus and climate pressures,” said DiMenna. “Our teams of world-class growers and crop care professionals have done an outstanding job in managing crops under some very tough conditions. In addition, the industry has experienced water shortages, scarcity of labor, rising fertilizer and other input costs and such. However, North American farmers are a resilient breed and always find a way to deliver some of the safest, nutritious, and flavorful fresh fruits and vegetables to homes and restaurants across the continent.”

The farmers are supported by Red Sun Farms’ commitment to evolving its operations with the demands of the times as well. “We continue to see growing interest in understanding the teams’ initiatives around innovation, technology and sustainability from both the retail and consumer perspective,” DiMenna said. “Our teams are working with technology providers to improve growing conditions via light technology and investing in innovations to automate our operations to supply the market.”

On the consumer side, Madu expects demand to center around more choice. “Similar to 2022, we expect to see an increasing trend towards snacking varieties that may be different color, shape, or taste than the tomatoes people are familiar with or used to seeing. Consumer’s palates are evolving. Sweet tomatoes like our Cameo Cherry Tomato are still a fan favorite but we are seeing an uptick in more unique varieties, like our YOOM Black Cocktail Tomato which we launched last year. YOOM Tomatoes are the color of black pearl, and have a savory umami flavor, but are also eye-catching for those who like to get creative in the kitchen. We’re seeing the industry move towards these exploratory tomato varieties. Trialing and growing new varieties is not new to Windset, however, bringing these varieties to market as standalone products is something we didn’t see the demand for 10 years ago.”

Madu said it is exciting to see how the

shopping experience has evolved over time, particularly moving into e-commerce. “Whether it be by grocery delivery services, pick up options, two-hour express delivery or even carts that track the items added in real time, we are seeing huge strides in how people shop,” he said. “Our goal is to provide delicious, nutritious, high-quality produce, no matter how consumers make the purchase. We also use the most sustainable packaging possible, and our teams are always researching new pack styles to reduce our carbon footprint. How people shop may have changed, but the expectation of high quality, sustainably grown produce continues to grow, and Windset is here to meet and exceed those demands.”

Omnichannel marketing of produce —tomatoes, in particular—still poses some challenges. “Research shows that purchasing produce is a sensory experience of aromas, touch, and visual appeal,” DiMenna said. “We are working with retail partners to ensure the online shopper has access to those new discovery items.”

There are ample opportunities to reach shoppers, especially at the start of the year. “January is the busiest month in produce, with healthy living promotions in-store and consumers personal resolution of goals that include wellness and healthy lifestyle changes,” he said. “In addition to our supply commitments, Red Sun Farms social media platforms goals have been set, supporting the increased consumption of produce with new recipes to encourage trial and excitement around tomatoes, peppers and cucumbers.”

Madu said, “The beginning of the year is always a busy time for Windset Farms with health and wellness at the forefront of consumers’ minds. Setting new intentions for the year goes hand in hand with fresh, greenhouse grown produce. After the busyness of the holiday season, January signifies a time to wind down, stay home, and enjoy home cooked meals. Tomato kitchen staples, like Roma Tomatoes, are always a key ingredient to comfort foods like stews or creamy tomato soups.”

IT’S A WIN-WIN SITUATION.

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First Take

Hummus

While there were speculations in 2022 about a global chickpea shortage stemming from the war in Ukraine, hummus manufacturers are continuing to meet the growing demand for this increasingly popular dip and appetizer option. The hummus market is expected to gain traction globally due the growing number of consumers adopting vegan diets, particularly in Europe and North America, GlobeNewswire reported at the end of 2022.

Wild Garden Mediterranean Foods—Ziyad Brothers, home of the Wild Garden Mediterranean Foods brand of hummus, started out as a pita bread supplier in the 60s founded by brothers, Ahmad and Ibrahim Ziyad. Named Syrian Bakery & Grocery, Inc. at the time, the retail outlet was located on the Southside of Chicago. Specializing in artisanal hand-made pita bread and other bakery goods, Syrian Bakery & Grocery was the destination for Chicagoans looking for pita bread and Middle Eastern baked goods and specialty products.

In the 70s, the business grew to a warehouse at 21st and Western Avenue and the Ziyad brothers began supplying Midwest-based grocery chains, Jewel and Dominicks in addition to a few ethnic markets. Distribution reached 20 states by the 80s and the Ziyad brothers opened a warehouse to store their expanding inventory. The company expanded into markets outside of the Midwest and was dubbed the destination for middle eastern foods.

In 1995, the company operated a 15,000 square-foot facility in Cicero, IL. The location currently serves as company headquarters. The Ziyad team doubled and includes a sales and marketing arm and a distribution model to help mainstream grocery retailers infuse Middle Eastern products into their shelves. The Ziyad team also started exhibiting at tradeshows to spread awareness about their product portfolio to a wider audience. Ziyad Brothers currently operates three distribution centers in Cicero, IL; Kerney, NJ and Ontario, CA and distributes more than 1,500 products throughout North America, Central America and the Caribbean. Its

portfolio includes an expansive list of categories that consumers can find in leading grocery retailers. “Our passion for Mediterranean cuisine began in the Levant region of the Eastern Mediterranean,” said the company website. “A colorful region, where a brief encounter with a stranger can turn into long conversations over tea. Extending generosity is a way of life in this region and the hospitality is truly beautiful. It’s amazing to see people treat guests like family by offering delicious food."

Lakeview Farms/Tribe Hummus— Tribe Hummus prides itself on its unwavering commitment to producing great-tasting hummus even as fad diets and flash-in-the-pan trends have since fizzled out. Founded in 1993, Tribe Hummus debuted at a time when most consumers were unaware of this savory spread. For the next two years, company leaders made it their mission to raise awareness and educate US consumers about hummus and how it can elevate snacking. Tribe Hummus uses seemingly simple ingredients to offer a line up of traditional, spicy and sweet flavor profiles.

Company leaders decided to omit artificial preservatives from its hummus recipes and revamped its packaging to reflect the company’s simplistic and uncluttered approach to manufacturing hummus. Today, the lineup of hummus is plant-based, kosher-certified, vegan-friendly, and contains no GMO ingredients, no artificial preservatives, no cholesterol, no hydrogenated oils or high-fructose corn syrup.

The company’s contributions and progress within the category caught the attention of Lakeview Farms and in 2018, Lakeview Farms acquired Tribe Mediterranean Foods. The acquisition complemented Lake View Farms portfolio of refrigerated desserts, dips, seafood salads and spreads. Lakeview Farms is positioned at the forefront of the fresh and convenient dips, desserts, and specialty products categories.

The company was founded in 1988 with one customer and a handful of employees who shared the understanding that they would thrive by offering tasty products and staying devoted and loy-

al to their customers. Today, Lakeview offers hummus, in addition to salsa, layered dips and dairy, deli and seafood dips. Lakeview is committed to improving continuously and seeking out opportunities to introduce new products to its consumer following, “that will appeal to the foodies in all of us, with ontrend and timely innovation across our portfolio of brands and product lines,” according to the company website. “We are proud of our creative product development, innovative packaging, quality assurance protocols and modern production facilities that enable us to satisfy our customers and consumers as we build on our commitment to creating a world of fresh, delightful foods."

"Lakeview Farms has been able to maintain a high level of order fulfillment in spite of various supply chain challenges," said Lakeview Farms' Greg Klein. "We’re striving to keep our customers in-stock with on-time, in full order delivery."

Steve’s Mediterranean Chef— Steve’s Mediterranean Chef started out in Lebanon centered around the Chammas family who connected each Sunday to spend time together and relish traditional Mediterranean cuisine made from recipes passed down generations in their family.

Propelled by his heritage, Pierre Chammas wanted others to enjoy and savor his family’s recipes. He launched Basha, a well-known hummus brand. Its success demonstrated to grocers there was an opportunity for packaged Mediterranean cuisines in the grocery industry waiting to be tapped.

Chammas would eventually sell the Basha brand. His next venture was Steve’s Mediterranean Chef. Built on the values of family, love and good food, Steve’s Mediterranean Chef brought Chammas’ vision to life which he currently shares with his family who have joined in on the family passion for food and authentic recipes. “At Steve’s, we have a special connection to our food and how it’s made and are committed to delivering real food made by real people,” according to the company. “We put our heart and soul into every product, and you can taste the difference.”

From savory to sweet to layered & Spicy, and even, seaworthy.

Lakeview Farms has dips for every occasion and every consumer. Lakeview Farms crafts fresh refrigerated dips, spreads, hummus and salsa designed to delight the most discerning taste buds while providing exceptional value. Not to mention consistent performance for those who stock them. Discover what partnering with Lakeview Farms can do for you at LakeviewFarms.com or contact your Lakeview Farms representative.

First Take

Dough

Consumers with assorted digestive sensitivities or allergies might have once upon a time shied away from traditional dough products, but leading suppliers are making it clear that at this point, there’s a seat at the table for everyone thanks to assorted vegetable-based innovations that make it possible for someone suffering from celiac disease to enjoy a slice of pizza. Further, these companies have demonstrated that staying nimble in the face of so many production interruptions in the last few years has not only ensured they weathered the storm but also helped open some unforeseen opportunities for growth as well.

Deiorios Foods

One of the more significant impacts to the dough category has understandably been tangles in the supply chain. However, suppliers like Deiorios Foods are confident these issues will unknot themselves. “The greatest impact on the dough category has been supply chain, said Jim Viti, VP of Marketing for Deiorios Foods. “While the main ingredients make up 98 percent of the product, it could be a myriad of minor ingredients that create disruption. It took a bit of time, but I see us getting back into cadence once we increased raw material levels and secured adequate storage sites for perishables, etc.”

When pulled down in hardship it takes an exceptional set of leadership skills to recognize the opportunity buried in the challenges. Deiorios Foods kept a watchful eye on hidden gems. “Our company is known for innovation and our ability to customize in smaller volume opportunities,” Viti said. “This bode well as larger manufacturers had to perform SKU rationalization. It opened significant dialogue with customers we might not have otherwise had the opportunity. Even working with other producers to co-manufacture items temporarily have lead to opportunities moving forward.”

Deiorios Foods has maintained a positive outlook despite so many challenges hurled at the company and its partners. “We’re excited for the future!” Viti said. “There are so many opportunities for new products coming out of

the pandemic, the challenge is picking a lane. A lot of rollouts were delayed due to supply chain challenges that are exciting to see now coming to fruition. We see consumer loyalty gravitating from the front label to the back label. ‘Alternative’ products are demanding more space in the cases as the next generation of buyers open up to new and exciting variances on older mainstays. A popular example would be cauliflower over the past few years. We see opportunities with other alternatives such as broccoli, sweet potato, chickpea, and even hemp-based products. It is certainly an exciting time for suppliers and consumers alike.”

The Run-A-Ton Group, Inc.

In recent years, The Run-A-Ton Group has adopted the mentality of appreciating what you have and being grateful. “Nothing can be taken for granted and one needs to embrace the unknown,” co-Founder and President Doon Wintz, said. “If 2021 taught us anything is that there are times where, no matter how much you plan, you can’t foresee everything and you need to be nimble in addressing the unexpected hurdles. Not only that, but you have to be mentally prepared for having new hurdles pop up after you’ve cleared the ones you thought were the only ones standing in your way.”

The Run-A-Ton Group has been exploring avenues to enable consumers to find new and delicious ways to use dough as a foundation for memorable meals and desserts, including options for consumers with allergies. “We are excited about pursuing more components that our consumers can use to build a great meal or a dessert,” Wintz said.

The company predicts plant-based and allergen-friendly will continue to be focal points within the dough category that can help bridge a connection with more consumers. “We foresee plantbased items and allergen-friendly items continuing to be an segment of growth and interest for consumers,” Wintz said. “Interest in the environment is driving the plant-based trend and people are increasingly coming to the realization that food allergies are more and more

a part of their family’s lives and finding good tasting and clean label foods that the entire family can enjoy is a priority.”

“Consumers are excited about being able to find smart short cuts to cooking for themselves,” Wintz said, which is a talking point that the company is enlightening its retailers with. “Using clean label and great tasting dough is one of the best solutions to minimizing the muss and fuss of meal preparation, yet allowing the consumer to say, ‘I made this myself.’”

The Run-A-Ton Group is committed to driving interest and excitement to the dough category and will do so by staying attuned to what shoppers are asking for. “By listening to what our consumers are saying: what they want, what’s working well and what is missing from the market place,” Wintz said.

Feel Good Dough

“Feel Good Dough is working on bringing more people to the freezer,” said Founder Terry Thomsen. “We believe that many people want healthier dough that is full of protein and good grains.”

The pandemic has proven to Feel Good Dough that consumers want to prepare their own food at home. “Making choices that allow them to know exactly what is in their foods,” Thomsen said. “Having dough in their home is like having a Meal in a Bag. They can create and Feel Good with our dough.”

Feel Good Dough is raising awareness about its product’s attributes which help it to outperform competitors in the category. “One thing that most people don't know about our dough is it is clean and organic, which means there are no toxins in the ingredients,’ Thomsen said. “This makes it possible for people to enjoy grains again and not have gut issues.”

In recent years, Feel Good Dough employed new marketing initiatives to spur consumer engagement and promote category exploration and trial. Recently, the company started offering subscription boxes to its customers. “It’s a way to make shopping our product easier,” Thomsen said. “They can stock their kitchen with the dough and have easy access to it on a daily basis.”