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The Sweets & Snacks Expo is a vital gathering for professionals in the confectionery and snack industries, offering opportunities for networking, learning about product launches and exploring trends that could click with their shoppers. With the Expo returning to the Indiana Convention Center in Indianapolis from May 13 to May 15 and a pre-show day on May 12, attendees can expect a packed schedule filled with exhibits, sessions and activities.
Outside of exploring new products, our team “always looks forward to education sessions, the Women’s Breakfast, immersive experiences, transaction zone solutions and meeting with new suppliers,” said Robyn Gettleson with United Pacific.
“I’m really looking forward to seeing all the global-inspired confections this year, especially with our new ‘Taste of the World’ monthly display program coming together,” said Lauren Boothe with The Fresh Market. “It’s a great chance to find those unique flavors and textures from different cultures that can really make our assortment stand out. It’s exciting to see how international flavors are making their way into everyday treats!”
“Outside of checking out all the new products, I’m really looking forward to connecting with people across the industry again—there’s just something energizing about being around others who are just as passionate about the candy category,” Boothe continued. “And of course, I’d be lying if I said I wasn’t also looking forward to just walking the floor and sampling some sweet treats!
“I will be looking for small scale chocolate manufacturers that specialize in private label,” said Lyndsey Smith with The North West Company.
“I am looking for trends, flavor trends we can explore in other areas of our food business,” said Kaylea Dees with BPS/Bass Pro. “Looking for long term partners that we can grow this. I have a heavy focus on private label, so I am looking for partners that are open to this conversation.”
“One of the best parts of the show for me is what I happen to stumble upon that wasn't on my radar at all—there
are always some surprises!” said Nicole Krenzel with Binny’s Beverage. “Often, it's opportunities for items similar to something we have, but that offer a greater value. Last year it was a seasonal and colored tortilla chip from a brand not carried by any of my distributors. With everything going on these days, identifying alternatives is top of mind.”
“I look forward to the new items, but I also look forward to discovering other new items from vendors outside the traditional ones,” said Brayde Rothe with MFA Oil Company who is attending the show for the first time. “I feel like there’s an untapped opportunity to work with other smaller vendors as this category is always changing.”
Also attending for the first time, Jean-Sebastien Lowe with Sobeys said, “I’m looking for innovative products in chocolate, candy and ice cream. However, I’m attending the show to be ahead of trends and bring back innovations to the Canadian market.”
“As a first timer, I attend Sweets & Snacks Expo to connect with new vendor partners and other category managers and directors from other channels in the USA,” Lowe continued. “The goal is to understand what is done in the USA that we could bring back to Canada.”
Attendees have a clear idea of which types of suppliers and distributors they hope to engage and connect with during the show. “I would really like to see more private label supplier opportunities. There are not many at this show or those that show their capabilities for private label,” Gettleson with United Pacific said.
“I’m really hoping to connect with suppliers who bring something fresh to the table—whether that’s unique global confections, innovative formats or exclusivity options,” Boothe with The Fresh Market said. “It’s always exciting to find those hidden gems that haven’t hit the mainstream yet but have huge potential. At the end of the day, I want to build relationships with people who are passionate about their products and open to collaboration—those conversations often spark the best ideas.”
“I’m hoping to connect with the main suppliers I’m already working with
while also working closer with Ferrero and other smaller suppliers,” Rothe with MFA Oil Company said.
Regardless if they are new to the show or returning, are laying the groundwork to have a successful and production show experience. “We’re excited to introduce our brand to a larger retail and distributor audience, highlight the uniqueness of our farm-to-snack pecans and connect with key decision-makers in the industry,” said Evie’s Snacks' Eve Ackerley who is exhibiting there for the first time.
“We keep coming back because it consistently delivers quality connections, valuable market insights and exposure to key decision-makers in the American snack industry,” said Greg Hardam with DJ&A. “It’s one of the few events where innovation and category growth are truly on display, and it aligns perfectly with our global vision for DJ&A.”
“There is no other show in the country that has the buyer and networking reach that Sweets & Snacks provides,” Brad Cocklin with Chunk Nibbles. “With it being located in the Midwest, it allows buyers from all over the country a central point to come together and explore the innovation the industry has to offer. Our team loves networking with buyers and showcasing our innovative products while also exploring the show floor to what's new and exciting.”
“Initially, the Expo was held in Chicago, so it made sense to pursue the opportunity,” said Katie Lemenager with the Illinois Department of Agriculture. “We have a large number of candy and snack companies within our state, and they have expressed interest in additional opportunities to showcase their products. We saw positive results the first few years and Illinois companies found tremendous value in the event. As the years progressed, company interest increased and naturally our booth space as well. The show is very well organized and has a large international following with both exhibitors and attendees.”
“It's the premier event for confectionery and snack innovation, aligning with Evie's Snacks' mission of bringing thoughtfully sourced, better-for-you snacks to market,” Ackerley said.
For leading dips and spreads companies, exhibiting at IDDBA is a bright spot in their year. For many returning exhibitors, their main reason for returning to the IDDBA show is the quality of attendees, particularly key retail buyers. By exhibiting at the show, dips and spreads companies have access to valuable one-on-one interactions, which helps to build relationships and secure purchase orders. One meaningful feature of the IDDBA show is how the organizers look out for their exhibitors by ensuring the buyers in attendance have the credentials to drive change and make decisions.
“Our product, as it comes to market with our guacamole and our dip items, we really see the deli as a really strong market for us,” said Tara Murray, VP Marketing for Fresh Innovations. “When we go to the IDDBA we are also very involved with the produce shows because we do have products that sell in produce as well as the deli department based on our dual packaging strategy. Of course, we find the deli show very beneficial, and we have great relationships with the deli buyers. But really, with your question of why do we keep coming back is the quality of people that attend the show. It’s not, to me and we’ve talked to the organizers of IDDBA, it’s not necessarily about the quantity of people that go, it’s the quality of people. We get really great one-on-one time with the people that do attend. We see the key buyers of all of our major retailers, and it’s always been such a really great show for us. And we appreciate the time the IDDBA puts into that and in looking at who attends and who is beneficial also to the exhibitors. It’s not always about the retailers that come and who they see but it’s also about us exhibitors that go and spend the time and the money to attend these shows to ensure that the people that we talk to are of the capacity that can write a PO. At the end of the day, it doesn’t really mean anything until you can get that PO in hand. So for us to have these conversations with the retailers that attend, we get a lot of great face time, and we really enjoy the show.”
“We go to some of the other larger shows just due to the quantity of people
“Regarding new products, I'm particularly interested in seeing unique and healthy items in the deli and bakery categories. Beyond product discovery, I'm looking forward to experiencing what's unique and innovative in the marketplace this year at IDDBA. I'm also hoping to connect with suppliers and distributors who are interested in building true partnerships.”
— Robert Mariani, Director of Deli, Bakery and Catering, Gristedes
we may miss some of those key people that we really needed and wanted to get in front of,” Murray added. “We’re a small group, so as we’re attempting to talk to everyone that comes in. We want to talk to them and figure out what’s going on and what needs we can fulfill, and there might be that retailer that walks by because they see that we’re busy. We really love the quality of attendees that the IDDBA focuses on for the exhibitors. It’s really great.”
Outside of the tradeshow season, dips and spreads manufacturers are introducing products that reflect consumers’ demands for clean yet flavorful ingredients and portable options that keep up with busy lifestyles. “In 2025, Garden Fresh Gourmet intends to focus on premium and differentiated offerings within the dips and spreads category, including plant-based products, classic flavors reimagined and globally inspired flavors,” Director of Brand Management, Megan Trout said late last year. “As consumers increasingly prioritize fresh, clean-label products and better-for-you snacking options, we’re aligning our innovation pipeline to deliver on these preferences. Our decisions are informed by robust data sources, including syndicated market research, insights from retail partners and third-party trend analyses. For example, the rise of snacking as a meal replacement has guided our strategic initiatives. Additionally, category growth drivers like product quality, convenience and affordability are key inputs for how we refine and position our products. Feedback from consumers and retailer partners is invaluable, ensuring we remain relevant and competitive in a dynamic landscape.”
Ithaca Hummus recently launched two new hummus flavors to round out
its product lineup, which includes flavors such as Buffalo Ranch, Everything Bagel and Roasted Red Pepper. Ithaca Hummus is committed to creating chefgrade, natural flavors that their fans will love, while also paying close attention to the interests and preferences of their audience to ensure their offerings resonate and succeed. “Ithaca Hummus’ product line currently offers a variety of flavor profiles including Buffalo Ranch, Everything Bagel and Roasted Red Pepper," Founder and CEO Chris Kirby said last year. “We're dedicated to crafting chef-grade, nature-made flavors that our fans will absolutely obsess over, always keeping a keen eye on our audience's interests and preferences.”
The Ithaca Hummus team shares a deep passion for quality and flavor, aligning closely with retailers’ and consumers’ nutritional and flavor preferences. The company is mindful of its ingredients and deliberately sidesteps artificial additives and preservatives. “The Ithaca Hummus team shares the same passion for quality and flavor as our audience,” he said. “We're extremely mindful of the ingredients we choose to make our products with, leaving out artificial ingredients, preservatives and additives. This dedication to quality allows bold flavors to shine in our diverse range of hummus varieties, from Lemon Beet to Everything Bagel and Kalamata Olive, setting us apart from the beginning at the farmers market and continuing to captivate our audience's hearts and minds on store shelves.”
The IDDBA show promises opportunities for parties on each side of the booth. Organizers have done their due diligence to ensure the show is attenede by key and influential ambassadors whose decisions impact consumers.
The IDDBA show’s narrower focus, which includes the baked goods segment, gives bread makers a prime opportunity to meet with and forge business relationships with partners looking for specific solutions they are uniquely capable of providing. Category leaders are preparing to showcase their product developments including bread varieties and assorted flavor profiles.
Ben Rizzatello, VP of Sales and Marketing for Anthony & Sons Bakery, said these days, people are looking for health-based call outs, and the company’s avocado breads meet those requirements. “Especially with the new administration in office, health-based is very important when it comes to food,” he said. “There’s no extra additives as far as preservatives, colors, flavors, things of that nature, and we’re all about 100 percent plant-based. It’s vegan. It’s 21 g of whole grains, there’s a lot of call outs in that one loaf of bread. We’d like to really focus on that. And then we’ll follow up with the new categories we’re bringing into the system.”
For this year’s show, those include avocado bread line extensions like a takeand-bake Italian bread, everything bagels, ciabattas and dinner rolls, he said. In an homage to IDDBA’s chosen host city of New Orleans, the company is also debuting a French boule, he said. “Being that we’re in New Orleans this year, we named it Pan de Orleans. So that’s a big deal. We have twin boules, and we have focaccia bread.”
Bimbo Bakehouse is looking forward to showcasing how they can be the ultimate solution for all bakery needs, said Dana Strain, Senior Marketing Manager. “We are excited to showcase our newest product innovations, including Lender’s EXTRA (Sourdough Everything, Maple Brown Sugar and Southwestern Jalapeno), Goldminer Bakery Sourdough Boule Bread, Ebinger’s Brownie Bites and Unbranded Artisan Breadsticks, Unbranded Mini Batards, Unbranded Small Loaves, Unbranded Premium Buns,” she said.
For Bimbo, there’s bread, but there’s also all the things that make it a successful enterprise. “We want people to see all the ways Bimbo Bakehouse is
“Looking for new and exciting—something we haven’t seen before that would be executable at our in-store bakery. New trends, new flavor combos that are up and coming. What is going to drive sales for us? What’s ‘familiar with a twist’ that we could sell and not scare customers?” — Amy Fouks, Director of Bakery, Lunds & Byerlys
leading the way in bread,” said Strain. “We want to emphasize that our commitment to innovation and excellence makes us the one-stop solution for retailers who want to meet the diverse needs of their customers. Bakehouse will be showcasing all of our brands, offering samples and greeting current and potential customers in our booth. We also plan to showcase and offer merchandising displays that enhance the presentation and appeal of our products in retail environments. Our objectives for the bread category include reengaging younger consumers in the In-Store Bakery sector, and we believe our products are achieving this goal. Millennials, in particular, tend to favor convenient, everyday solutions, bold global flavors and fresh products. Our offerings are designed to meet these preferences with the convenience, flavor and freshness this demographic craves.”
Alvarado St. Bakery’s big news this year is its 100 percent organic product line, said Jim Canterbury, National Accounts, Private Label and Sales. “We took pricing for two years to cover the extra cost to be 100 percent organic and now we have packaging that reflects that. We’re locking the logo, and we’re screaming organic. It’s thrilling,” he said.
Beyond that, Canterbury expects some focus on specialized diet options, and Alvarado St. Bakery has a neat innovation in that realm as well. “You’ve got a couple diet fads out there, and one of them is keto,” he said. “We have two really great keto SKUs, and we’re using spent grain from the brewing industry. When you make beer, the caloric value transfers from the barley to the beer and the barley then becomes a highly effective baking ingredient. If you mill it as flour—and it’s not caloric—it’s all about gluten. Gluten is protein. You’re
really supplanting protein and non-caloric flour to get to keto in bread in a clean sense. If you look at a lot of baskets that are organic, they have got a crappy filthy ingredient deck keto loaf in there.”
Toufayan is expecting to discuss these specialized diet trends as well. “At this year’s IDDBA, we anticipate strong conversations around better-for-you bread options—think low-carb, gluten-free and high-protein varieties—as consumers continue prioritizing health without sacrificing taste,” said Karen Toufayan, VP of Marketing. “Sustainability in packaging and clean-label ingredients will also be key topics. Retailers are looking for versatile breads that cater to evolving dietary needs and lifestyles, and we’re excited to lead those discussions with our innovative offerings.”
Toufayan is no stranger to the IDDBA, having exhibited for more than four decades. “It is an essential event because it gives us a powerful platform to launch innovative products, like our lavash and keto-friendly breads, directly to key decision-makers in the industry. It’s where we connect with retail partners, stay ahead of consumer trends and reinforce our commitment to quality and sustainability. Unlike broader food shows, IDDBA brings together retail leaders who are actively seeking innovative, high-quality baked goods. It's an opportunity not just to showcase our latest products, but to strengthen retail partnerships, understand shifting consumer trends and reinforce Toufayan’s legacy as a trusted family-owned brand dedicated to freshness and quality.”
Bread makers are looking to IDDBA as an opportunity to nurture excitement about clean ingredients, innovative formats and exciting flavors that will hopefully garner consumer enthusiasm for all things bread.
Made with fresh Avocados, packed with seeds and grains and avored with Guacamole spices for a trendy added twist. Consumers love the “Better For You” bene ts this bread has to o er, Vegan, clean label, & high in ber all packed in one loaf. Perfect for any meal, or use with spreads as a healthy choice for appetizers. Look for our other Avocado line extensions like Avocado everything bagels, Take & Bake Avocado Italian bread and more.
Available in various formats, each premium deli o ering is sliced and packaged in our USDA certified facilities
Snacks exhibitors view the IDDBA show as a vital platform to drive category growth, build partnerships and share innovation to gather trusted feedback. A wise investment, the show affords the opportunity for exhibitors to stay on top of industry events and connect with like-minded companies to explore collaboration opportunities. Exhibitors appreciate how IDDBA organizers keep show attendance exclusive; thereby putting exhibitors in front of key decision-makers within the deli, dairy and bakery retail sectors who can complete transactions and can help make the experience productive and worthwhile on both sides of the booth.
Sam Kestenbaum CEO and Co-Founder of 7 Mile Brands has been attending IDDBA for 15 years while working for or leading various companies such as Veggie Straws and ParmCrisps. “This is our favorite show in the country. We’ve really cut back on the number of tradeshows that we’re doing because basically the IDDBA show for us has the most focused quality attendance because they keep out the people that are not related to this specific operations of the business,” Kestenbaum explained. “So for that reason it’s really the best show and because of that they really maintain a certain exclusivity that’s associated with the show. So they’re able to do it for a couple of hours and make it fun and engaging for the buying community that’s there. For us, it’s where we showcase our innovation. So the perimeter of the store has been a great place for brands—new and emerging and existing—to capture that consumer. They spend more time in the deli than any other part of the store outside of the cash register. It is for fresh and quality products—the deli and perimeter— where you want to see and meet that consumer. You really have an opportunity to make an impact in the deli dairy bakery section by being at the show.”
Very few tradeshows keep attendance exclusive, thereby making the atmosphere conducive to networking and connecting with companies who align with your goals, Kestenbaum said.
“At this show, you’re hitting everyone," he said. "They all come by because
“This show brings the best-in-class suppliers and distributors under one roof. Besides finding edible items, I like to discover new packaging at these shows, which really brings the products to life. Of course, you always find some new and emerging companies that are willing to collaborate to elevate the specialty cheese and charcuterie experience.” — Brian Freeman, Specialty Cheese Category Manager, Northeast Shared
it’s a small show and it’s focused and targeted to what they’re looking for. No other show in the country does this; they are the only ones that maintain that level of exclusivity. This is the place where business gets done.”
“Last year was our first to exhibit being that we are focused on expanding our assortment in our perishable snack brands to include deli ingredients in addition to our core produce ingredients,” said Kathy Puckett, VP of Sales and Business Development, Reichel Foods. “It assisted us with some innovations and connected us with many supplier partners in developing products that consumers are asking for and buying.”
It’s a wise investment for Reichel Foods to participate in the IDDBA show, namely, “for the exposure to those deli and dairy retailers, distributors and brokers,” Puckett explained. “Also, to review other trendy future ingredients and collaboration with our current supply partners.”
“I think of three hot trends and the first one is the reason why Pretzelized has been such an initial success is what I call transformative innovation,” Kestenabum said. “Taking a product that everyone knows and understands, like a potato chip, and turning it into a Veggie Straw, taking something like parmesan cheese that’s in everyone’s household today and turning that into ParmCrisp, shelf stable high protein snacking. Pretzelized is no different. Pretzels, one of the world’s oldest snacks, hasn’t changed much. Having something that is easy to understand and a great-tasting product, we know is a recipe for success.”
He continued, “The other thing is high protein snacking is back and in full effect. It will be interesting to see how the
consumer will continuously grab on to that in the economic climate that we’re in—protein is expensive. You’re going to see more and more of that as brands find ways to be relevant with their customer.”
During the show, the Reichel Foods team is eager to participate in the ongoing dialogue around “trendy, healthy, good ingredients that are heavier in protein,” Puckett said.
Partners, A Tasteful Choice Company, has demonstrated several key leadership qualities that have contributed to its success within the premium crackers category, specifically innovation and product quality, market understanding and strong brand positioning. “Partners prioritizes innovation in flavor profiles and the use of high-quality non-GMO ingredients, ensuring Partners products stand out in taste and appeal, as well as consistent quality,” President Cara Figgins previously said. “Understanding consumer preferences and market trends allows Partners to develop products that resonate with their target audience and continuously refine their product offerings to meet evolving consumer demands."
Kestenbaum said: “We love to defy the conventional categorization of snacks by blurring the lines between them and for some in the industry that can be scary or misunderstood, but that’s where the snack magic is."
The IDDBA show’s exclusivity and quality of attendance makes it one of the most effective and impactful tradeshows for exhibitors who are there to showcase their latest snacking solutions and collaborate with key buyers to enhance consumer engagement in the dairy, deli, bakery and perimeter sections of stores.
Leaders in the soup category are gearing up to showcase their latest product launches at IDDBA this year. These companies are revealing new soup options that meet consumers' expectations including healthy, organic and better-for-you meals that keep their delicious taste through a focus on ingredients and labels.
“We keep a strong focus on the ingredients and discovering the best ways to elevate the flavor of our soups,” said Joe Jolly, CEO of PGI Foods. “We’re always looking to enhance the quality of ingredients through preparation techniques or through the selection of raw materials. We are working on satisfying, flavorful soups that deliver protein through vegetables, like chickpeas and lentils.”
Jolly outlined the current state of the category as the company prepares for IDDBA. “There is much potential in the deli soups category. Customers are looking for healthier, less processed foods, and fresh deli soups align with those customer goals,” Jolly said. “We have been paying attention to the trend for ‘better-for-you’ food by using clean ingredients and increasing our nonGMO, gluten-free and plant-based options. That can be seen in our Herban Fresh soup line. Customers are more educated about food today, and we aim to create recipes with ingredients they will feel good about.”
“We hope attendees will sample some great tasting soups and leave our booth knowing that PGI Foods is a great partner for the deli department, whether it’s with our soup brands like Herban Fresh and Boston Chowda, with developing private label soup lines or making the perfect sauces for hot bar entrees,” said Jolly.
IDDBA provides industry leaders with an opportunity to not only showcase their latest products, but to also spotlight their successes while highlighting their solidified position in the category. In a previous interview with Grocery Insight, Ivar’s Soup Company outlined the various leadership qualities the company has been able to attribute to its success throughout the years. “Coming from restaurant roots—most of the
“I will look for single-serve options, new flavor profiles and innovative, upscale packaging for my hero items that will preserve freshness and maximize product shelf life. I am looking forward to connecting with suppliers in addition to attending daily workshops and seminars.” — Elias Lara, Bakery and Bakery Snacks Senior Category Manager, The Save Mart
owners worked their way up from entry level positions at Ivar’s—their capacity to change, be entrepreneurial and take risks were the hallmarks of this ownership group and management team,” said Director of Sales and Marketing Chris Lewark, who has spent more than 30 years with Ivar’s. When he joined the company, Lewark arrived on the heels of Ivar’s expansion into grocery stores throughout the Northwest with its white and red clam chowders and its tartar and cocktail sauces. "Originally, ownership’s goal for retail was to help promote the restaurants and in fact, I was told in my first week ‘If you make one dollar more than you spend at the end of the day, we’re good.' Getting Ivar’s name out there is the main goal. It wasn’t long though until this little ‘outside sales’ division started to stand on its own. The owners having faith in our team is what led them to purchase an expensive pouch packaging machine, then later a cupping machine and all the ancillary machinery needed to grow this chowder and soup business. So, faith in their employees allowed them to take these risks and pay for the ‘cost of entry’ to grow our soup business.”
Blount Fine Foods has been a loyal exhibitor of IDDBA for its ample opportunities presented such as the platform the show gives industry leaders. “We have been participating for 18 years,” said evp of Sales and Marketing Bob Sewall. “What’s nice about the show is that’s where they come to congregate, learn, try new products, it’s just a terrific atmosphere to present new ideas, solve problems. It’s that time of year of us—a great way to launch new products. The soup season kind of kicks off with back to school, around mid-August, so it gives us enough time to present the products and be able to get them into distribution and stores by the soup
season [comes], so the timing is really good.”
“IDDBA is the congregational for the industry, specifically the deli and bakery categories,” Sewall said. “Unlike a lot of shows, there may be products from all different parts of the store and it becomes very fragmented, and this show is focused on deli and bakery. So, we are seeing deli buyers and customers and you aren’t getting lost in the shuffle like you may in other shows.”
Lewark mentioned the company’s overall impact on sustainability, which over the course of the past several years has remained a trending topic for discussion. “We always source what ingredients we can through local suppliers. The clams we purchase via ClearWater, are harvested in a sustainable manner. Produce and dairy come from suppliers in the Northwest. As does our packaging and our microwave cups are recyclable. The spiral refrigerated chiller that cools our cups and pouches during production, recycles the system's water. It holds 1,000 gallons of water when in operation, which in turn saves many thousands of gallons of water each production day. Also, because we recycle the water, we also save energy from not having to chill ‘new’ water from the utility company, which comes in at ambient temperatures,” said Lewark.
Blount Fine Foods revealed the company’s latest product launch for IDDBA. “We are launching some new organic, healthy items because this is a continuation of better living and better eating,” said Sewall. “75 percent of consumers buy organic products, but only 25 percent in the deli and so that’s a big opportunity for our deli customers to bring in a new deli [consumer] because there are so few organic items in the deli section. So, we are happy to fill this void with a lot of good organic products.”
Industry leaders from a variety of categories are preparing to take advantage of the many opportunities that the IDDBA has to offer including showcasing their latest and greatest product offerings. In addition, the show gives industry experts a chance to talk about hot topics and discussions related to their respective categories, or more precisely, what consumers continue to shop for and gravitate toward. The sushi category remains a growth driver in grocery stores as the exotic food offerings provide consumers with delicious and safe sushi options.
“Hissho Sushi has been a proud exhibitor at IDDBA for more than a decade,” said President Matt Wilken. “Each year, we track key metrics like lead generation, booth traffic, and the quality of conversations with current and potential retail partners. But beyond the numbers, it’s about visibility, trendspotting and making meaningful connections. IDDBA consistently delivers opportunities to network with fellow industry leaders—from retailers and distributors to suppliers and innovators. We always walk away with fresh insights and ideas that shape our direction for the year ahead.”
“Our goal this year is to show how far sushi has come—and where it’s going. We want attendees to walk away knowing that Hissho is pushing boundaries with bold new flavors, premium and responsibly sourced seafood and innovation curated toward to sushi lovers,” said Wilken. “We’re also focused on building relationships: connecting with new partners, strengthening existing ones and demonstrating how we bring value as a trusted culinary partner. And of course, we’re bringing our A-game with interactive tastings and chef-led demos that highlight what makes Hissho Sushi a leader in the sushi industry.”
Advanced Fresh Concepts Sushi shared how the company has been able to offer affordable selections for consumers looking for the taste and experience of trying a variety of sushi options.
“Many consumers currently shop for prepared meals at supermarkets,” Brand Development Manager Deborah
“Attending the IDDBA, I look forward to engaging with the top industry leaders and manufacturers to build upon our relationships and start new ones. Meeting and discussing trends and innovation is just as important at this show as finding new products.” — Brian Freeman, Specialty Cheese Category Manager, Northeast Shared
Bush said last year. “Our mission is to provide time-conscious consumers with a diverse selection of high-quality, unique meal solutions that are delicious, convenient and affordable. We serve the needs of consumers who do not have time to prepare meals each day, but would still like to enjoy great tasting, high quality food without dining at a restaurant.”
Although IDDBA generates discussions surrounding trends, these conversations continue to happen year round.
“We are committed to quality and continuously strive to provide the highest quality products while also focusing on meeting and exceeding social and environmental standards,” said Bush. “As we value our world’s seafood supply, we diligently seek and source from vendors who can provide wild-caught seafood from fisheries that are Marine Stewardship Council (MSC) certified or approved under the MSC’s Fishery Improvement Projects, and farm-raised seafood that has been certified by the Aquaculture Stewardship Council or the Global Aquaculture Alliance’s Best Aquaculture Practices program. We also accept seafood certified under a Global Sustainable Seafood Initiative scheme. Customers can be assured that our products are prepared with responsibly sourced seafood. We are implementing our Sustainable Seafood Program to offer as many sustainable fish and shellfish options as possible. From our position as a franchisor, we make sure to explain to our franchisees the efforts being made to operate each food service counter in a socially responsible and environmentally friendly way.”
Hissho Sushi highlighted the tantalizing visuals and samples the company plans to showcase at its booth this year–making it a must-see stop.
“We’re bringing the excitement with a fresh lineup of innovative offerings that showcase where Hissho Sushi is headed next. This year, we’re proud to highlight our new Yellowfin Tuna Tataki Salad— bright, refreshing and protein-packed with premium tuna. We’ll also be unveiling our latest brand collaboration with Mike’s Hot Honey—showcasing the sweet-heat fusion of our Hot Honey Maple Smoked Salmon Roll. Last, we’ll be sharing the crave-worthy Miso Dragon Crunch Roll—packed with tempura shrimp and rich umami notes—there’s something to excite every palate,” said Wilken. “We're also giving attendees a behind-the-scenes look at how these creations come to life, from concept and culinary innovation to sourcing and final execution. Whether you're talking shop with our chefs, exploring the visual storytelling of our booth, or just sampling something seriously delicious—we’re making sure the Hissho experience leaves a lasting impression.”
The sushi category has seen a few exciting developments this year.
“We’re seeing a continued shift toward bold, globally-inspired flavors becoming more mainstream—especially in the grab-and-go space. Innovation isn’t just reserved for restaurants anymore; it’s hitting grocery shelves in exciting, craveable formats, and consumers are here for it,” said Wilken. “At Hissho, we’re proud to lead that charge. From thoughtfully developed rolls that tap into trending flavor profiles—like our Mike’s Hot Honey Maple Smoked Salmon Roll—to regional favorites with a modern twist, we’re showing that convenience, quality and creativity can absolutely go hand in hand. It’s an exciting time to be in sushi—and we’re just getting started.”
While challenges such as inflation have affected the category, leading sausage producers have maintained a steady stride to ensure consumers are receiving high-quality meat products. In addition, these leaders are paying attention to consumer trends and what they continue to gravitate toward and seek out on their shopping trips, which include sustainably sourced products with clean ingredient labels.
“We're looking forward to a positive and successful 2025,” said Jon Amidei, Swaggerty Sausage’s Chief Operating Officer. “The recent Q1 Nielsen data confirms that our raw pork breakfast sausage is No. 1 in sales velocity and we are performing at the top of the category. For 95 years, our greatest focus has been and remains on the quality of our product and our superior process. And because we're still family-owned, we are able to maintain those standards and those traditions today.”
“While inflation and price sensitivity continue to influence purchasing behavior, there’s still strong demand for premium, better-for-you meat products—especially among young and affluent shoppers,” said Alicia Baker, Director of Marketing for North Country Smokehouse. “Organic and Certified Humane claims continue to drive category growth, driven by a growing awareness of animal welfare, food transparency and clean-label ingredients. We’re leaning into this shift by doubling down on innovation within our fully cooked dinner sausage sets. Time savings, convenience and functional flavor pairings allow us to meet the moment. We’ve had a lot of success re-introducing traditional flavors in responsibly raised and organic recipes.”
With the implementation of tariffs, suppliers are cautiously optimistic during the wait and see period of how things will shake out. Many of the issues occurring will potentially affect household budgets and shopping patterns. However, one bright spot lies with consumers who understand and value premium foods. These shoppers are brand loyal and likely won’t scrimp on premium products. “There’s a lot of things— as there always is—that contribute to
how we plan to move forward,” said Jim Lyons, Sales Manager for F.B. Purnell Sausage. “As for our outlook, we’re positive. There are a lot more things than normal affecting things. Are the tariffs going to make it so we’re not exporting as much pork? Is that going to make pork more plentiful and bring down the price here? From the consumer side, what is their pocket book going to allow? Sometimes they change things—consumer behavior—changes based on their pocket books. We consider ourselves a premium brand and we are a premium product. Sometimes during these times people trade down. We find that most of our customers are very loyal and do not. But there always that percent of consumer that does.”
“One of the biggest challenges is that our category as a whole is relatively flat and a majority of retailers are carrying fewer items,” Amidei said.
“The biggest challenge right now is differentiation in a crowded category,” Baker said. “Many brands use similar packaging claims—and label greenwashing is very real and intended to mislead consumers. That’s why we back our claims with third-party certifications like Certified Humane, Global Animal Partnership (GAP) and USDA organic. Retailers want to align with values-based brands in order to meet their shoppers' growing demand for ethical eats. These certifications make it easy for consumers to know and trust the brands they buy from. Our consumer surveys are very clear—shoppers hold brands and retailers responsible for ensuring the products they offer are trusted and transparent.”
"We are a lean high-performance organization which allows us to be very nimble, adapting to challenges and making decisions and resolutions rather quickly," Amidei said. "We're also in the midst of a 50,000-square-foot expansion. Our new state-of-the-art facility will be equipped with the latest technologies that will help us increase efficiencies and productivity for future growth."
“We believe that the challenges facing today’s food system demand more than business as usual—and it is our respon-
sibility to be part of the solution,” Baker said. “That means being bold enough to challenge the ‘big-Ag’ status quo. We’re willing to take risks where others won’t, investing in organic innovation to meet the consumers of tomorrow. We’ve made it our mission to make organic, ethically raised meat more accessible—not just for the few, but for everyone. We’re proud to be an example that proves a better food system is possible.”
“Consistency is how we build trust with our consumers,” said Swaggerty Sausage’s Amidei. “Our dedication to our premium quality and superior process is unwavering. We take immense pride in being served on family tables across the country and becoming one of the most trusted breakfast sausage brands on the shelves. And we know firsthand that you don't achieve the milestone of being in business for 95 years without solid relationships with your partners and consumers.”
To earn and maintain trust and credibility from retailers and end consumers, “we’ve built our brand on craftsmanship, not compromise,” Baker said. “Large producers chase scale by cutting corners; we’ve refused to do that —we remain committed to smoking in small batches, using real hardwood chips and sourcing locally whenever possible. That commitment is in our DNA and it shows in our flavor. We don’t use liquid smoke, fillers or dyes. Patience is part of the recipe. It’s pretty uncommon in today’s food systems—a lot of brands make quality sacrifices for the sake of producing more. We’ve found that trust is earned through consistency: doing what you say you’ll do, making it easy for partners to work with you and never compromising on the quality that got you there in the first place.”
While inflation has impacted the category, producers are maintaining high-quality standards and responding to trends. A focus on sustainably sourced products and clean ingredient labels is key as manufacturers navigate through what’s to come. Leaders remain focused on their mission and goals, never veering from offering consistently flavorful, savory and high quality sausage.
Frozen fruit has become a front runner in health and convenience within the industry. Busy individuals and households are constantly looking for easy and accessible ways to add nutrition into their daily lives and meals. Frozen fruit has made portioning onthe-go food solutions such as breakfast and smoothies uncomplicated.
Wawona Frozen Foods is confident in its core product and rank within the frozen fruit category, however, the company is keeping a watchful and realistic eye on the shifting dynamics and volatile environment companies are operating in. Wawona Frozen Foods’ plan is to focus on its strengths while getting in front of potential issues through providing innovative products, maintaining efficient operations and prioritizing sustainability. “Our outlook for 2025 is cautiously optimistic,” said Blake Smittcamp, Executive Vice President of Wawona Frozen Foods. “Demand for healthier, convenient food options continues to rise, and frozen fruit is well-positioned to meet that need. However, we remain mindful of economic pressures, evolving consumer behaviors and supply chain volatility. Our strategy is centered on innovation through product diversification, automation in processing and deepening our sustainability initiatives to align with a values-driven market. We are also closely monitoring external factors such as tariffs that could impact our supply chain and overall operational agility.”
Companies like Nature’s Touch are shaking up the frozen fruit category and making move to see the space thrive. Founded in 2004, Nature’s Touch supplies frozen organic and conventional fruits worldwide and operates out stateof-the-art freezing and packaging facilities in Canada and the US. A force in the frozen organic and conventional fruit industry, Nature’s Touch acquired certain assets of Sunrise Growers, SunOpta Inc.'s frozen fruit operations in 2023. This move cemented Nature's Touch's commitment to offering households in North America high-quality, affordable and diverse frozen food products. This acquisition bolstered Nature's Touch's goals of offering high-quality, diverse
frozen food offerings, enhancing its capacity, efficiency, product diversity and commitment to globally standardizing food safety in the frozen fruit retail category. By acquiring Sunrise Growers, Nature’s Touch expanded its reach into Edwardsville, KS and Jacona, Mexico which aligned with Nature’s Touch’s vision of expanding its geographic reach and growth prospects.
"This acquisition is more than just a business transaction—it marks a deliberate step towards a future that is more integrated, innovative and impactful,” said Nature's Touch CEO John Tentomas. “By welcoming the Sunrise Growers' frozen fruit operations into our family, we are bolstering our unwavering commitment to offering unparalleled value to our customers and stakeholders. This acquisition puts us in the unique position of providing North American consumers with the most expansive network of freezing and distribution on the continent. Together, our combined strengths will propel us to new heights, quicker and with renewed vigor."
Since its founding more than a decade ago, Seal the Seasons sells 50 locally and regionally grown frozen fruits and vegetables and is distributed in 6,000 retail locations while operating in six regions of the US, according to the company. Seal the Seasons entered the frozen fruit category and instantaneously achieved recognition and partnerships with reputable grocers. For example, Seal the Seasons partnered with Publix when the retail giant offered Florida-grown produce year-round in its frozen aisle through a partnership with Seal the Seasons. Through the partnership, Publix shoppers have access to Seal the Seasons’ Florida Antioxidant Blend made with Florida strawberries, blueberries, blackberries and Michigan dark sweet cherries in a 32-ounce bag. Meanwhile, Wawona is not passively accepting category and market challenges, but is instead actively looking for methods to adapt and thrive. Rather than fear looming cost pressures and tariff uncertainty, the company is using these threats as a catalyst to perform better, through focusing on higher-margin, value-added products while
strengthening its position through its partnerships. “One of the biggest challenges we face is managing rising production and logistics costs while maintaining our commitment to high quality and competitive pricing,” Smittcamp said. “Tariff uncertainty adds another layer of complexity, particularly when it comes to sourcing packaging materials and importing select frozen fruits used in our custom blends. These additional costs can ripple through our operations and influence our pricing strategies. That said, these challenges also sharpen our focus on key opportunities—most notably, expanding our value-added offerings like pre-portioned smoothie packs and clean-label fruit blends that resonate with today’s health-conscious consumers. On the domestic front, we see significant growth potential in both foodservice and retail, especially with partners who value reliability, traceability and premium frozen fruit.”
“Wawona’s deep-rooted family values and vertically integrated model give us a unique edge,” Smittcamp continued. “We don’t just process fruit—we grow it, pack it and oversee every stage to ensure quality and transparency. Our approach to problem-solving emphasizes collaboration, long-term thinking and proactive risk management. We invest in technology not just to improve efficiency, but to better anticipate issues before they arise. This hands-on, detail-oriented mindset helps us build strong, resilient relationships across the supply chain.”
“Trust is built through consistency, transparency and integrity,” he added. “We prioritize open communication with our partners and consistently meet our commitments. Our certifications, food safety protocols and traceability systems provide the confidence customers need."
Frozen fruit suppliers are forming lasting relationships within the industry. These partnerships are built on communication and reliable performance while prioritizing transparency. These companies elevate the category through quality, flavors and strategic partnerships benefittting consumers.
Due to its diversity and adaptability, pierogies remain a go-to meal and snack option for individuals and households. Pierogies’ extensive history and origins offer authenticity and a range of flavors. Companies in the category are utilizing consumer trends to elevate the dough and filling options without sacrificing the well-known savory taste pierogies boast.
“As we look ahead in 2025, I'm optimistic but also realistic. We see continued demand for convenient, comforting, and flavorful meal solutions, which certainly plays to our strengths. People are still busy, but they also crave those moments of connection and enjoyment around food—and pierogies absolutely deliver on that,” said Alyssa Panzarella, Director of Marketing with Mrs. T’s Pierogies. “However, several factors are weighing on our strategies: We're working hard to manage costs and provide value to our consumers without compromising the quality they expect. This requires a delicate balance in our pricing and promotional strategies."
Alongside this, “Today's consumers, especially younger generations, are more adventurous with flavors and have higher expectations around health, sustainability and transparency. This pushes us to explore new product innovations while staying true to our core identity. Ensuring a stable and reliable supply chain remains critical. We're constantly evaluating and strengthening our sourcing and production processes to mitigate potential disruptions. The way people shop is changing rapidly, with increased online grocery adoption and the rise of alternative retail channels. We need to be agile in adapting our distribution and marketing strategies to meet consumers wherever they are.”
Jaju Pierogi has remained steadfast in its commitment to the category.
“The dumpling market is booming, so we really want to focus on pierogi and not get too distracted with additional product lines this year,” said Casey White, Co-Founder of Jaju Pierogi. “It’s easy to get distracted when everyone in the consumer packed goods industry is constantly asking how we plan to
innovate but for us, it’s about making a really solid product. Retailers are looking for dumplings and they are looking for quick and easy frozen meal options for their customers that require little prep. We are at the right place at the right time, so we will continue to produce high quality pierogi in a variety of flavors. The one thing we are focused on doing for incremental growth is switching up our pack size for certain retail partners. As we try to enter more conventional stores, we plan on offering a smaller pack size at a lower price point which will allow us to compete on shelves that service customers who are more price conscious.”
Pelmen Foods is committed to offering reasonably priced, premium pierogi choices. The company also strives to offer more nutritional value in their products using all-natural ingredients. Pelmen Foods has several products that are plant-based, dairy free and vegetarian along with some with dessert fillings for a decadent snack. The company has been providing quick and simple meal and snack options for nearly 25 years, all the while staying ahead of the competition through innovative product offerings.
According to Mrs. T's Pierogies, the category presents some interesting challenges and opportunities.
“Expanding Category Awareness: While pierogies have a strong regional following, there's still a significant opportunity to broaden awareness and adoption across the entire US. Many people are still discovering the joy of pierogies! Competition from Other Convenient Meal Options: We're competing not only with other frozen food categories but also with the ever-expanding array of convenient meal solutions, including takeout, meal kits and restaurant delivery. Flavor Innovation: There's a huge opportunity to innovate with new and exciting flavor combinations that appeal to diverse palates and reflect current food trends. This is key to attracting new consumers and keeping existing ones engaged. Health and Wellness Trends: Consumers are increasingly seeking healthier options. We see an opportunity to develop new pierogies
that meet these needs.”
Mrs. T’s mentioned that the company has continued to set itself apart in the category through its approach to challenges.
“Staying True to Our Roots: We have a strong sense of our history and heritage, which guides our decisions. We're not afraid to innovate, but we always stay true to the core values and quality in our original recipes. Family-Centric Culture: We are a family business. There's a strong sense of collaboration, empathy and long-term thinking. This allows us to be more flexible, responsive and focused on doing what's right for our team, consumers and customers. LongTerm Vision: We're not driven by shortterm gains. We're focused on continuing to build a sustainable business for the long haul. This means investing in our people, our communities and the future of the pierogi category.”
Jaju Pierogi approaches problems with adaptability. “We have a small nimble team, so we can pivot quickly. There is no red tape within our organization, so when a problem or challenge arises, there is someone who handles that part of the business whether it is operations, finance and human resources or sales and marketing, we know who oversees what facet of the business and we let that individual lead the way in solving the problem or challenge. We make sure we are never in each other’s way,” said White.
Through a few tactics, the company has been able to build trustworthy, credible relationships with its partners and end consumers. “By being responsive and consistent,” White continued. “When our customers have a question, concern or issue, we make sure to respond within a couple of hours. It’s important to acknowledge them and to react appropriately. Acknowledging your customer in real time saves a customer. Customer loyalty is real and should never be underestimated or overlooked. Don’t ever let them lose faith in your brand or product when you can help it! The same goes for our partners, we always respond with empathy and are consistent with our brand message and our product.”
While shoppers have their tried and true, staple shopping ingredients, snacks and meals, there are also those who look to venture out into other categories and explore different food options. Whether they are looking for an authentic and familiar taste or are looking to try something new, leaders in the Indian-style yogurt and foods have continued to encourage consumers to pick up diverse products with various flavor profiles.
Café Spice has solidified its position in the category through its mission to bring authentic meals to households, ensuring that individuals and families can experience delicious and unique meals right at home. Café Spice has been able to combine authenticity, convenience and taste with all of its products. The company has also been able to provide gluten-free, vegetarian, vegan and dairy-free meal options while keeping ingredients clean and minimal to ensure savory flavor profiles and create an immersive experience. “With consumers' encouraging desire for more global flavors, including Indian cuisine, we anticipate a rise in demand for our product,” said Sameer Malhorta, CEO and Co-Founder of Café Spice. “Of course, we recognize the current economic climate and the unavoidable pricing increases expected across all categories, limiting our ability to put additional resources behind enhanced innovation. As a result, we need to be strategic in how we advance our capabilities.”
“We continuously examine our sales data through velocity reports, which break down how quickly we are selling the inventory at retail, as well as other internal monitoring systems that offer us insights into how we are performing within the category and against our competitors, as well as areas for improvement,” said Malhorta.
Sukhi’s Indian Cuisine was started by Sukhi Singh. She founded the company through her natural talent for cooking, which she inherited from her grandmother. After coming to the states in 1985, Singh had the goal of sharing her native cuisine and passion with others. She started by cooking in a rented kitchen and selling her products at a lo-
cal market in the Bay Area. By 2005, her family joined her on her business journey and helped her build the company to what it is today. The company has a variety of products such as entrees, curry sauces, frozen meals, naan sandwiches, street wraps and appetizers, all supported by the company’s website, which has recipes and tips for cooking more authentically.
Desi Fresh Foods filled the white space within the yogurt category, elevating the sector with new flavors that bring culture and originality. The company was founded with the goal to offer dahi, a traditional Indian dairy product, to consumers across the US. “We see 2025 as a continuation of what we have seen during the past six years— strong growth and expansion for Desi Fresh Foods,” said Larry LaPorta, CEO of Desi Fresh Foods. “We see several factors driving this: The face of America is changing. The core South Asian / Indian diaspora is the second largest immigrant group in the US with 5.1 million people. They account for 20 percent of the Asian American population and have grown 63 percent since 2010, versus 20 percent for the general population. The mainstream American appetite is also seeking bold, diverse flavors, like cardamom, turmeric, something with a ‘kick.’ Further, ‘global foodies’ are looking to experience cultures from around the world through food. In addition, Indian food is converging with some of the most ubiquitous health and wellness movements—gut health, plant-based eating and specific diets looking for functional benefits from products like turmeric, ghee and higher protein. Lastly, Indian food / menus are going mainstream with dishes like tikka masala, butter chicken, naan and biryani. There is a strong desire to experience the regional flavors of India. Desi Fresh Foods is helping to drive the Indian Food category, not only with our core items like dahi, paneer and lassi / yogurt drinks, but also a diverse set of new item introductions which deliver against these changing consumer dynamics.”
“We use a fact-based approach to analyze category performance and identify
areas of improvement. Further, we triangulate our information utilizing Circana / Numerator, proprietary consumer research and in-market learning and feedback from our distributors and retailers. This provides us with a comprehensive view of the market and trends. For instance, we see the Indian food category in the mainstream channel outpacing all other segments regardless of location in store—dairy, refrigerated deli, frozen, etc. Further, over the next five years, general food and grocery are expected to grow by about 3 percent. This is compared to nearly 8 percent for the ethnic market,” said LaPorta.
“There are six key trends which our portfolio addresses,” LaPorta continued. “Our dahi and paneer are the foundational items for any Indian meal. They are used as a side, in marinades and drinks, to cool spicy foods, etc. Our new flavored yogurts and lassi / yogurt drinks, take advantage of the regional and better-for-you, health and wellness and functional food trends. Our new raita dips can be used as a side dish and / or marinade, taking advantage of the need for convenience.”
“As the No. 1 dahi in the U–and [with] our vision to be the South Asian CPG food company which helps people celebrate life through Indian food—we strive to be our retailers’ thought partners,” LaPorta said. “As discussed before, we operate in a fact-based manner and continue to develop our innovations pipeline through 2027. We tap into the key trends in the marketplace, while remaining authentically Indian. Also, importantly, we only produce and distribute authentic, Indian foods. Lastly, it is not just about getting distribution. We support our brands with each customer, to drive overall category growth.”
These leaders are capitalizing on consumer and category trends like the desire for flavorful, convenient foods. “Understanding trends and consumer and partner feedback is crucial for our continuous product innovation and improvement efforts. By closely analyzing buyer behavior and purchasing patterns, we are able to effectively identify growth opportunities and strategize accordingly," said Malhorta.
