Meijer has always been a company that focuses on its customers first. Meijer has always kept its mission statement: “Customers don’t need us, we need them,” at the core of everything it does. This mentality has driven the company from its inception in 1934. Since then, the company has been steadfast in its commitment to its consumers and communities each location serves.
During the Great Depression, Hendrik Meijer decided to purchase $338.76 worth of merchandise on credit, and with this purchase, Meijer and his son Fred opened Meijer’s Grocery in Greenville, MI in an effort to meet a local need.
In 1938, Meijer fought hard against the economic hardships that remained. The company purchased shopping carts in an effort to provide a more convenient shopping experience for customers. It wasn’t until 1941 that Meijer opened its second location in Cedar Springs, MI. Continuing its course to pave the way as a trailblazer in the industry, Meijer appointed a woman to helm its second location: Johanna Meijer. The company continued to advocate for and hire female leaders and by 1945, half of the Meijer team members were women.
In 1962, Meijer opened its first Thrifty Acres, which was a food and general merchandise store that focused on providing everything customers needed in one shop. In 1981, Meijer branched out and opened locations in Ohio, and seven years later the company began to remain open for 24 hours a day with more than 50 locations.
Since Meijer had been known for its innovation and staying ahead of the trends, Meijer launched Meijer.com, expanding its platform with online shopping in 1996. In 2006, the company added pharmacy services, and two years later the retailer introduced two hunger relief programs: The Simply Give and Food Rescue programs.
In 2012, the retailer celebrated its 50th anniversary, and announced it expanded into dairy production through the Purple Cow Creamery. In 2013, Mei-
“As a company, we've opened more than 500 supercenters, neighborhood markets and Meijer Express locations, and that feeling of excitement and anticipation as you welcome customers in for the first time never gets old. But opening the doors of these stores feels particularly special because of the unique need they'll fulfill in our customers' everyday lives."
— Hank Meijer, Meijerjer opened its 200th location in Swartz Creek, MI, staying close and humble to its roots.
Two years later, Meijer entered its sixth state when it opened four stores in Wisconsin. The company also acquired Aureus Health Services, which is a national specialty pharmacy and health services company.
Today, Meijer has more than 500 supercenters, neighborhood markets and express locations, with 123 of them in Michigan, and the rest in Ohio, Indiana, Illinois, Kentucky and Wisconsin.
Leadership
Meijer has remained a privately held, family run company. Today, there are 70,000 associates with Hank Meijer and his brother overseeing Meijer as Executive Chairmen, along with Vice Chairman Mark Murray and President and CEO Rick Keyes.
Keyes has been with the company for 32 years and was appointed president in 2015. He was named CEO in 2017 and was the first non-family member to hold the position. In order to create and implement growth plans, Keyes
has continued to collaborate with Hank Meijer. These tactics include boosting the customer experience, encouraging team member engagement, and keeping a competitive edge.
While the company has continued to keep consumers at the forefront, Meijer has recognized that consumers rely on convenient shopping solutions. With this in mind, the company recently partnered with Uber Eats to provide consumers with a fluid and smooth shopping delivery service option. “Meijer is known for freshness—fresh food, fresh thinking and a focus on innovation makes them a natural partner for Uber,” said Christian Freese, Uber’s Head of Grocery and New Verticals in the US and Canada. “We’re thrilled to be bringing their fresh selection to Uber and Uber Eats across much of the country, and to be working together to deliver musthave groceries to America’s doorsteps.”
In January 2023, Meijer opened its first two Meijer Grocery stores in Lake Orion and Macomb Township. The grocery stores were expected to provide the Metro Detroit population with a new way to shop. Meijer Grocery is regarded as a new variety of Meijer store that mainly concentrates on offering a simplified and improved shopping experience in terms of convenience and aesthetics.
The stores are 75,000-90,000-squarefeet featuring fresh produce, in-store meat cutters, bakery and deli-services, in-store and drive-thru pharmacy, and other various convenient services such as traditional check out lanes, self-checkout and Shop & Scan shopping options. "We look forward to seeing these new stores further our mission of enriching lives in the communities we serve, not just by offering convenient shopping solutions and positive economic impact, but also as strong and active community partners," Keyes said. "When we plan a new store, our relationship with that community begins long before the doors open and strengthens as we grow."
Withweeks to go until the doors open, retailers and manufacturers agree the IDDBA 2023 show can’t get here fast enough. Whether it’s sampling the latest flavors and recipes or scoping out what’s new and fresh, retailers have a clear plan set in place for how to best spend their time at the show. Meanwhile, manufacturers are setting in place products and packaging they are eager to absorb feedback on during face-to-face, one-on-one conversations. Anticipation is high
“My team and I attend the show to look for new vendors that are emerging into the industry or just starting up,” said Jody Barrick with UNFI. “We like to look for the hidden gem. Each team member needs to come back with a minimum of three products that we can react to and get out to our customers.”
“We are excited to be there with a strong group to share the experience and learn,” said Voni Woods with Giant Eagle. “New trends are essentially everywhere! There are always new items or something launching that we haven’t see yet. While this is a common reason to attend, it’s only one of the amazing experiences that will inspire us. The opportunity to talk to suppliers face-toface all in one place is amazing. The networking with attendees we meet along the way is awesome. The events that IDDBA provides for the entire community of attendees keeps us so engaged in the industry work! The ‘What’s in Store LIVE’ area on the show floor is created by the best of the best dairy, deli, bakery volunteers in the world to share inspiration. The training, career center, the certifications, the scholarships are all part of IDDBA and have a place for you to learn all that is available at the show and after the show! And finally, the incredible line up of talent delivering messages at the morning sessions over three days is incredible.”
Miso Acimovic with Federated Ci-Operatives is going into the show with an open mind. “I am looking forward to seeing new ideas and trends that can be taken away,” Acimovic said. “I look forward to seeing not only new items, but also merchandising ideas.”
Barrick with UNFI highly anticipates the opportunities attending the IDDBA Show affords her team. “It is a great way
for us to connect with our customers, brokers and vendor partners to talk about how to drive sales, and this year a big focus is on ways to drive sales in an ever-changing inflationary time,” she explained. “‘What’s in Store LIVE’ area for next merchandising trends from vendor partners or merchandising experts. Just connect and network and keep the industry forward looking.”
Following a handful of years when in-person industry tradeshows were on hold, Woods with Giant Eagle and her team appreciate returning to a tradeshow format that is effective and impactful. “I want to share that my team and I are grateful for this yearly show,” she said.
Walking the showroom floors presents opportunities for retailers that can’t be matched in other settings. “I am looking forward to networking with other industry professionals and developing new contacts,” said Acimovic with Federated Ci-Operatives. On the other side of the booth
“The first thing I hope people notice is the breadth of what we offer,” said Tim Lotesto, Senior Director, National Retail Key Accounts for Alpha Baking Co. “From cocktail rye loaves and widepan breads to gourmet buns and muffins, our goal is to have every visitor immediately see a way Alpha Baking can fill a need they may have.”
“Our primary objective is to present Lakeview Farms’ broad assortment of winning brands and products,” said Greg Klein Chief Marketing Officer for Lakeview Farms.
“[We] really want them [retailers] to see professionals working hard to meet the needs of their customers in a changing and difficult marketplace,” said Tom Cavanaugh, VP Sales and Marketing for Gardner Pie Company.
During this year’s IDDBA, Epicurean Butter is switching up its agenda and launching a new product category this year. “We are getting into cream cheese,” said Niloy Phukan, Chief Commercial Officer. “We’re launching some innovation this year. It’s funny because we are Epicurean Butter [and] we are trying to figure out a way to be, we’re still Epicurean Butter, but we might put a violator sign over the ‘butter’ and say ‘cream cheese’ when we are going to sample
cream cheese because we found there is a need for it in baking and restaurants. There’s a need for a specialty cream cheese that’s got a ton of flavor but we’re doing something a little different where we are mixing cream cheese with mascarpone and butter and so we are calling it a cream cheese blend. It’s filling like a [traditional] cream cheese but it’s spreadable like a whipped. It’s right in between. What we’re able to do to flavor stuff, with fresh frozen herbs and spices, we’re able to make some delicious flavors.”
“We previewed it at EXPO West [in March],” he continued. “We did a blueberry-white chocolate cream cheese and then a maple chili crunch cream cheese just to try something different to see what the feedback would be. We got some great feedback from customers and some other food service opportunities and so we’re going to continue down this path of innovation on the cream cheese side. That being said, butter is still our focus. We’re still going to feature our five-pound tubs, our dollops and our retail product. We want visitors to know we are not just butter. We still do amazing butter, we’re going to focus on the cream cheese as well, but we don’t want people to get lost in the fact that we are still a butter company. That’s our, hate to say it, that’s our bread and butter—such a bad pun. We are excited to branch out into some innovation but it’s still close to our core. We have a wholesale partner looking to possibly stuff some French toast with it. How can people use the product, and we want to convey that it can be used in so many ways. You can spread it on, you can apply it over, you can put it in like a stuffed chicken breast or French toast.”
“We look forward to having visitors taste for themselves what a difference double A cream butter, cream cheese, scratch made buttercream, and other premium ingredients make in the quality of a baked good,” said Lyn and Matthew Grogan of Sweet Sam’s. “While visitors enjoy the taste of the product, they can see and appreciate our updated packaging, neon sign, and contemporary branding.”
“We want our customers to know that
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.
we are more than just hummus,” said JP Patchett, SVP for Garden Fresh Gourmet. “We want them to leave knowing that we are their partner across all categories. The plant forward category continues to grow, and we want our customers to know that they can count of us to continue to innovate with quality products that they have come to expect from Garden Fresh and Lantana.”
“Volpi will be showing a variety of charcuterie product formats at the IDDBA in Anaheim,” said Claire Donohue, Product Marketing Specialist for Volpi Foods. “This will include popular products from our sliced line such as Volpi Prosciutto and Genoa Salame. We will be showing our snacking line and chopped items as well! Our big highlights will be our new Eco-Pack that is now made with 80 percent less plastic than traditional deli packaging. We also have a few new snacking items that attendees will be able to view when they visit the Volpi booth that are exciting.”
“At this year’s IDDBA, Cedar’s will be sampling some of our newest flavors, including Topped Organic Grecian Golden Hour (which made its way to shelves at Whole Foods, Sprouts and more this April) and the Topped Organic Hot Honey Hummus (a Kroger exclusive that’s rolling out in Kroger locations and banner stores nationwide in mid-May), as well as our Organic Pumpkin Hommus which is making its way back to shelves this August,” said Aimee Tsakirellis, Executive Vice President of Marketing. “We also recently introduced a brandnew look for our labels that’s inspired by the brand’s roots in the Mediterranean—we can’t wait to share the new look with attendees!”
“Since the company’s founding 82 years ago, family-owned and operated Bake’n Joy has continuously invested in quality innovation and new bakery capabilities,” said Director of Marketing Jayne Kearney. “Today is no different. This year at IDDBA Bake’n Joy is unveiling its brand new exhibit booth, which captures the essences of our brand and expanding product capabilities! With the opening of our state-of-theart bakery and the acquisition of L&M Bakeries, we are thrilled to introduce
new packaged, baked, sliced banana bread, loaf cakes and pound cakes! Each package of these labor-free sweet treats contains ten (10) slices per package and boasts center cut slices only. Popular flavors include Banana Bread, Marble, Lemon and Butter Pound Cake, Seasonal Pumpkin Loaf and Blueberry and Apple Loaf Cakes. SRP for 14 oz. packages."
“We are also pleased to announce the introduction of new baked half sheet cornbread!” Kearney added. “Each case contains four, 4.5 lb. golden baked sheets. The premium quality of this thaw and sell cornbread can only come from Bake’n Joy! So rich, moist and loaded with cornmeal for sweet, corn-forward flavor. It is a golden color throughout and has a visibly hearty texture. No labor or waste and so versatile. Retailers cut to any size or shape they choose and sell by the piece or by the pound. Cornbread can be merchandised in bakery, included as a side with prepared meals, at the soup station, next to rotisserie chicken, the food bar station and in-store coffee shops. It offers convenient profitability in every sheet!”
If attendees were left with one message upon leaving Alpha Baking Co.’s booth Lotesto wants “for both current customers and those we haven’t worked with yet, I’d like Alpha Baking to move to the top of their minds as a resource,” he said. “When someone has a need, I want their first thought to be, ‘I bet Alpha can help.’”
Klein wants the takeaway for attendees at the booth to be “Lakeview Farms is a vendor partner they can count on to help grow their business, sales and profits,” he said.
“Fresh, clean, quality ingredients never go out of style,” said Cavanaugh with Gardner Pie Company.
Epicurean Butter hopes IDDBA attendees will understand the company is their partner in both the butter and cream cheese categories. “We can help elevate any meal, side dish, protein, anything that retailer or even a wholesaler, anything people are trying to sell, we help add value,” Phukan said. “We can help create a better tasting dish, a restaurant quality dish for your consumers. How do you elevate your products? You add a little Epicurean butter or Epicurean cream cheese. We want
people to take away our best in-class customer service and quality. Obviously it’s a myriad of things but where we can be a best-in-class partner to help elevate your product. We’re excited to talk to people about all the different ways that we can help them with their value-added products and drive convenience and help drive sales ultimately at the retailer.”
“We would like to have our potential customer be amazed at the quality of our products and the thoughtfulness and appearance of our packaging,” said Lyn and Matthew Grogan of Sweet Sam’s. “They would see that we are fanatical about taste and careful in selecting the highest-grade ingredients.”
“When the attendees leave our booth, we want them to know that they can have sustainable packaging, animal welfare standards and artisanal charcuterie items in one easy to merchandise package,” Donohue with Volpi said. “Being a women owned business in the charcuterie space, it is important for us to lead the way in these areas by employing standards that meet the needs of conscious consumers, and we want to highlight that as much as possible.”
“Cedar's has a unique brand story that’s been rooted in family for more than 40 years with recipes that have been perfected and handed down from generations,” Tsakirellis said. “The brand has continued to stay family-owned throughout its nationwide expansion, starting as a local business run by a couple who emigrated to the US from the Mediterranean and quickly growing throughout the country by introducing Americans to a product they hadn’t yet tasted before. We hope people who stop by our booth feel the sense of family our brand evokes and leave IDDBA hungry for more hommus and Mediterranean flavors.”
“Wow! Bake’n Joy is a company on the move with a fresh new look, expanded capabilities, new categories and even more quality bakery solutions!” Kearney said.
“Overall, our goal is always to forge new partnerships and reconnect with current customers,” Lotesto with Alpha Baking Co. said. “We really enjoy the op-
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portunity to show that we can be a resource to everyone who stops in (and a few we drag in as they attempt to walk by). In addition, we’re excited this year to introduce our new Italian Panini roll, which we’ll be sampling throughout the show, and a delicious new Tuscan cocktail loaf that we expect to be a strong seller year-round.
“Relationship building with our retail partners, along with the presentation of updated branding and product assortment,” are key objectives for Lakeview Farms at this year’s IDDBA, Klein said.
After a three year hiatus from the show, Gardner Pie Company has a lot to look forward to at this year’s IDDBA. “It will be our first IDDBA since 2019, so we are looking at it like a reintroduction of our products and people,” said Cavanaugh. “We will be introducing an ‘inflation buster’ option and Gourmet PreBaked.”
The Epicurean Butter team plans to convey to retailers that like its flagship butter line, the company’s new cream cheese offering can be used in many ways. “We’re trying to get people to think outside the box,” Phukan said. “The versatility of our products is what we will always preach at these shows. An objective for us is to try to get people to understand that butter and cream cheese can be used in so many ways. The other trend we like to talk about is convenience. The ready-to-eat, readyto-heat and the ready-to-cook sections in every grocery store are starting to expand. Butter and cream cheese can be a big part of that, and we want to continue to help our partners sell those convenient products because we know that’s what is moving at the grocery store.”
“Sweet Sam’s is looking to connect with widest range of customers possible and expand beyond the traditional environments in which our baked goods are found,” said Lyn and Matthew Grogan of Sweet Sam’s. “For this reason, we look forward to partnering with more c-store accounts, digital/fast grocery, and big-box retailers along with more traditional accounts such as conventional grocery and retail accounts.”
Patchett with Garden Fresh Gourmet outlined the following company goals
for this year’s IDDBA show: “1. Innovation—not only in hummus, but also in salsa, salads and dips,” he said. “2. We are engaging consumers in new ways and continue to share new recipes and ways for shoppers to engage with our products. Whether they use it as a dip, a spread, an ingredient in their favorite recipe or as a component on their charcuterie or smear board, we want them to see all the innovative ways that they can enjoy the products on their own, to feed their families or to dazzle their party guests with the fund, bold flavors we have to offer. 3. We have some amazing new products that we will be sharing as well as some new packaging on existing products.”
“One of our major objectives this year at Volpi is to showcase the need for sustainability in the specialty deli space,” Donohue said. “We will be highlighting our Eco-Pack to attendees to show that there is no need to compromise when it comes to product quality and sustainable packaging. We do have some new snacking items coming out this summer, and we are so excited to show these at our booth and let the attendees sample these items.”
“We’re excited to offer guests a taste of some of our newest hommus flavors like Grecian Golden Hour and Hot Honey, and showcase our packaging’s brand new look which is bringing modernity and brightness to the Mediterranean food aisle,” Tsakirellis said. “The new labels feature Cedar’s signature green lid, with new designs that feature bolder colors, fresh ingredient photography and updated typography, while staying true to the brand’s authentic Mediterranean roots.”
“Our primary goal is category expansion with new, no labor baked loaves and baked cornbread, as well as higher adoption of limited time only Fall-Winter and Spring-Summer seasonal varieties,” Kearney said. “We are taking orders now for fall flavors! We are also eager to speak to potential new customers about the quality of Bake’n Joy products and our unparalleled customer service, which is so crucial today considering continued supply chain, transportation and labor challenges.”
“We’ve found that the IDDBA show is a great fit for us because the attendees
are as varied as our offerings,” Lotesto said. “For everything we produce, there is a customer base in attendance to match.”
Lakeview Farms has remained a loyal IDDBA Show exhibitor “because Lakeview Farms markets multiple brands and products to the dairy, deli and bakery departments, IDDBA is the most important show trade show we participate in,” Klein said.
“We consider the IDDBA as the voice of our industry and as such feel strongly about supporting the IDDBA as much as possible. The show is one way to contribute to the united front,” said Cavanaugh for Gardner Pie Company.
IDDBA is a great show for Epicurean Butter because it draws in many decision makers from major players in the retail space, Phukan said. “It’s the decision makers from Kroger, Albertsons and Costco—these major players in the retail industry, even on the wholesale and food service side,” he explained. “You’re getting people that can make those decisions for their stores and their companies. We’ve always had a great list of leads after IDDBA, and it’s where some of our biggest business comes from. We are a big proponent of IDDBA.”
“The IDDBA is great at reporting on new and upcoming trends in the deli space,” Donohue said. “Being able to be a part of those trends and staying on top of new technologies in the deli retail space while representing the Volpi brand is always important to us.”
“IDDBA is an event the Cedar’s team looks forward to every year!” Tsakirellis said. “It’s great to have the opportunity to connect with colleagues and like-minded professionals in the industry, show off our latest innovations and get a taste of what else is new in the industries to ensure we’re keeping our finger on the pulse of what’s hot and what’s next.”
“In addition to expanding category range and showcasing our premium quality products to potential customers, we look forward to the opportunity to spend time with industry associates; especially our very loyal customers, some who have been with us for several decades!” Bake’n Joy's Kearney said.
Consumers can sauté, cook, bake, & finish with Epicurean Butter
Grocery Insight highlights the industry’s leading candy and snack merchants. These individuals stand out for their leadership and for driving their respective categories forward through innovative products and forming alliances with suppliers and distributors. These key players are navigating through the trials of creating a safe and efficient shopping experience for consumers and pivoting around supply chain disruptions to stock virtual and physical store shelves with products loyal shoppers depend on them for. The Grocery Insight staff congratulates these visionaries and wishes them luck during the second part of 2023.
Amy Allison is currently Director, Vendor Partnerships & Strategy for Giant Eagle. She first came to the company in 2002 as a marketing intern and held several positions including buyer, category manager and senior category manager before assuming her current position in 2022. Allison earned a degree in business marketing from Duquesne University.
Hallee Anton is Senior Category Manager/Buyer with Amazon. She first came to the company as a category manager/buyer in 2020. Anton previously held various merchant positions with Victoria’s Secret, EXPRESS and The Limited, going back to 2014. Anton earned a bachelor’s degree in fashion merchandising from Ohio State University.
Jenny Caruso
Jenny Caruso assumed her position as Confectionary Category Manager for Wakefern in 2022. She first came to the company in 2020 as a grocery intern and has held positions including frozen analyst and grocery associate buyer. Caruso attended Kean University and enjoys hiking, kayaking, archery and riding 4-wheelers.
Don Caudill Category Manager Cooler
Don Caudill joined Love’s Travel Stops & Country Stores in 2019 and has held various roles in operations before assuming his role as the Category Manager of Cooler in 2022. Caudill attended the University of Oklahoma in Norman, OK where he earned a business degree. He enjoys hosting family and friends for game night and spending time with his wife, daughter and Golden Retriever.
Tyler Connell is Director – HBC Merchandising for Kroger. He first came to the company as a corporate grocery buyer in 2006 and worked through several positions including corporate category manager, finance manager and senior category manager before assuming his current position in 2021. Connell atttended Ohio University and Xavier University. He is also a volunteer with Big Brothers Big Sisters of America.
Amanda Falitz is currently Category Management Lead, Private Label Brands for BP North America (AM/PM & Thorntons). She joined the company in 2020 as a category manager, center of store before assuming her current position at the start of 2023. Falitz studied at California State University, Northridge and enjoys swimming, hiking, snowboarding and boating.
John Larkin is currently Category Director – Snacks for Dollar General. He previously served as a category director for companies including pOpshelf and Family Dollar. Larkin also worked as a buyer and merchandise planner for more than nine years with Kohl’s Department Stores prior to that.
Larkin attended the University of Illinois Urbana-Champaign.
Kyle Dell’Arciprete is Category Merchant – Candy for BJ’s Wholesale Club. He joined the company in 2017, holding positions including pricing analyst and associate category merchant – candy before assuming his current role in 2022. Dell’Arciprete attended University of Massachusetts –Amherst and enjoys supporting local Boston sports teams, playing golf and softball, traveling and being outdoors.
Sarah
“Sarah Koseoglu assumed her position as Category Manager for Buc-ee’s in 2022, having first joined the company in 2021 as a category analyst. She was a financial analyst for both Applied Materials and AMD prior to joining Buc-ee’s. Koseoglu attended Texas A&M University.
Jeremy Weldon is currently Director of Merchandising for Stop & Shop, an Ahold Delhaize company. He joined the company as a general merchandise clerk in 2001, with an interlude with Ahold USA Retail from 2011 through November 2022 –the last few years working concurrently with Stop & Shop as a category manager. Weldon attended Wentworth Institute of Technology.
American shoppers continue to hone a more discerning perspective when it comes to their meat purchases, particularly as issues like climate, trade deficits and food safety have been dominating headlines. Meanwhile, inflation continues to trouble consumers’ pocketbooks, spurring shoppers to seek out better value in their weekly grocery runs. Grocers are consequently building a meat case with options that cater to a variety of tastes, preferences and budgets. Suppliers of meat products outside the commodity beef, pork and chicken categories, in particular, stand at the ready to deliver on the retailers’ goals for both novelty and value in serving their customers.
In the last year, Wisconsin-based Skogen’s Festival Foods has seen a shift in its customers' spending in terms of meats. “Looking at premium categories since May, inflation has negatively impacted not only bison but other premium proteins such as seafood, lamb, veal, grass fed and USDA Prime beef,” Meat Senior Director Jeff Bruce said last fall. “Conversely, less expensive proteins such as chicken, pork, ground beef, processed meats (hot dogs, lunchmeat, etc.) have shown significant YOY growth over the past few months. Essentially, consumers are trading down to less expensive proteins to be able to afford higher costing fuel, utilities, etc.”
On the same token, American shoppers are hyperaware of the power of their spending and increasingly want to express their values that way. Kay Cornelius, Niman Ranch’s VP of Retail Sales recently referred to the 2022 American Meat Institute Power of Meat study that illustrated this. “[The study] had three statistics that I think are really interesting,” she said. “One of those says that five in every 10 shoppers want US-raised meat. Niman Ranch fits that. One out of every three wants their meat department to carry products that are better for the farmer. And one in every three shoppers want their meat department to have products that are better for the planet.”
Bison suppliers emphasize their products also tick these boxes, but being a much smaller segment of meat,
they’re fighting a David vs. Goliath battle for consumer attention, education and trial. “The bison business, due to its very nature, has always been in sync with sustainable, regenerative agriculture,” said Rocco Verelli, President of NorthFork Bison, based in Canada. “Our bison mostly feed in the open pasture on grass, natural weeds and forage native to the ecosystem. In short, our objective is to allow bison to be bison as much as we possibly can and let them roam freely the way they have for thousands of years. It’s as close as you will ever get to the ideal sustainable / regenerative model. To help them better connect with their customers, we work with our retailer partners through presentations and food demos. We are strong believers in educating the consumer, so to this end we always make ourselves available to our partners and customers.”
Great Range Bison shares those goals. “There have been multiple studies done that show if grasslands have large ungulates grazing rotationally the land will be more productive and sequester more carbon,” said Director of Sales Cory Schmeling. “Bison have instinctive natural grazing patterns that allow for deeper root growth and more productive grasslands. There is a story to be told about bison and their long history in North America – the conservation of the species, their ability to handle the wide variation of weather patterns on the high-altitude arid areas of the west etc. We educate via social media, brochures etc., in order to help our grocer customers develop more bison consumers.”
It is hard for grocers to distill this great story about bison for shoppers always pressed for time, but Great Range Bison has found that social media in particular has helped the company reach consumers more cost effectively than in traditional printed media advertising, Schmeling said. "As an industry, we have a small but very active National Bison Association that we support. They have also been promoting trial of bison products. We strongly believe that when a consumer tries Great Range Premium Bison, they will become a regular bison customer.”
Verelli with NorthFork Bison said the key objective in outreach has always been product quality awareness. “Our packaging along with our website is filled with all kinds of information designed to help the consumer make informed buying decisions,” he said.
Skogen’s Festival Foods last fall, in a reaction to reduced demand for bison, relocated those offerings to better highlight the premium nature of the category. “We continue to offer bison but have moved our retail-ready bison into refrigerated sections of our service cases that we call ‘knee knockers,” Bruce said at the time. “These low-profile cases perfectly present retail-ready products to those guests shopping the service case for our ultra-high-quality meats. Bison being offered alongside other premium proteins such as lamb, veal, grass fed, USDA Prime, etc. front and center vs. off to the side in our multi-deck cases seems to work well. It elevates the ‘feel’ of our service case environment as being the destination for premium meats. We've swapped some of bison middle meat cuts over to bison stew and ground bison for our fall/winter months. This should be a win-win by offering bison with retailers that are not as intimidating as middle meats while catering to fall/winter related recipes such as chili, stews, etc.”
Average bison carcass weights are actually smaller than average choice/ prime beef carcasses, said Bob Dineen, Founder and President of Great Range Bison. “Bison produce all the same cuts that are produced from beef carcasses. There is a limited quantity of steak cuts per animal. Some grocers merchandise whole primals in the full-service meat case, but we have found providing these cuts in case-ready vacuum packaging helps the grocer with labor and food safety concerns. Providing precut steaks, roasts, stew meat etc. in a caseready package has opened the doors for us to move more middle meats. With restaurants putting more and more steak cuts on the menu, we also produce portion cut steaks to offer the convenience this provides. It is always a balancing act; we try to distribute the available cuts as best we can.”
With each year, people continue to get busier, and leading companies within the egg bites category realize and respect the fact consumers need and appreciate convenience. While consumers want convenient meal solutions, they don’t want to sacrifice taste, and egg bite producers have been able to master the art of providing grab-andgo solutions without giving up tasty, delicious meals.
Three Bridges, a leader in the egg bites category, was able to make the most of its Q1 and come out on top of several innovative ventures. “A lot went well for us in Q1. We had a lot of customer growth, product growth and just glad to see that continued growth for us in egg bites,” said Todd Nettleton, CEO of parent company Valley Fine Foods. “What I would say went really well is distribution expansion—we picked up several new customers based on our quality products and our ability to serve customers well. We believe we have the best tasting egg bites and customers and consumers continue to tell us that. We tried some new flavors; some worked, some didn’t. So, we continue to be innovative in the egg white business, and we see that as continued growth and strength in our portfolio. When it comes to the other aspect, we tried to launch a coalition project with Impossible Foods, and it didn’t go as well, but we learned from it and know that what consumers want is great tasting products with convenience, and we have some other fun things coming. The other part is when we went with new customers, we are getting into new areas of the country— we are a West Coast-based company, but we continue to push out east and gather new customers east of the Mississippi, [which] is always good for us.”
“The first thing is we are food company, so we have to deliver safe, quality products every day, so I think what has been great about this product and all of our products is people love to eat them,” he said. “There is a lot of cool innovative products that fail because people don’t want to eat them. Our products taste great, and they also fit into people’s lifestyles. So, when we focus on egg bites, the thing we always talk about is first
“Our products taste great, and they also fit into people’s lifestyles. So, when we focus on egg bites, the thing we always talk about is first and foremost, it has to be safe. People can’t ever worry about that. The second is it has to taste great, and then third is you have to be able to make it in as short amount of time as possible. So, that’s why we make it so our products are microwaveable and ready in 60 seconds and I think that fits into our consumers’ lifestyles better every day."
— Todd Nettleton, Valley Fine Foodsand foremost, it has to be safe. People can’t ever worry about that. The second is it has to taste great, and then third is you have to be able to make it in as short amount of time as possible. So, that’s why we make it so our products are microwaveable and ready in 60 seconds and I think that fits into our consumers’ lifestyles better every day.”
When it comes to convenient breakfast options, Jimmy Dean has been a leading player in the category. “Launched last spring, Jimmy Dean Egg Bites are a protein-packed breakfast that’s ready in minutes and perfect for on-the-go consumption,” said the Jimmy Dean Brand team. “The Egg Bites are fully cooked and contain fluffy, whole eggs baked with premium Jimmy Dean Sausage or Bacon, and real cheese. The Jimmy Dean Brand has decided to introduce Egg Bites to provide consumers with a delicious and convenient meal that is on trend with that of their favorite breakfast spots. This
innovation moves the category forward by providing consumers with a level of convenience that is unparalleled in the breakfast category; all consumers need to do is reach for Jimmy Dean Egg Bites in their freezer, heat thoroughly, and enjoy. Delivering 17g of protein and 270 calories per serving, Jimmy Dean Egg Bites are available in two flavors (Sausage and Three Cheese and Meat Lovers)—saving consumers time and money without sacrificing flavor. Jimmy Dean Egg Bites are available at grocery stores nationwide.”
“There is an increase in approachable foods that are tasty, quick, and easy to prepare—especially with work and school in full swing this new year,” the Jimmy Dean Brand team said. “We are also cognizant of the changing tastes and needs of the public. There has been a steady rise in the number of plantbased patty proteins available within the market, coupled with the consumer’s need to seek the ample amount of protein to fuel their day. This growing demand is one of the primary reasons why the Jimmy Dean Delights PlantBased Patty, Spinach & Egg White Frittata Sandwich was created—to provide consumers with the same great taste of Jimmy Dean sausage, but in a plantbased patty that will appeal to more diverse palates.”
Organic Valley has maintained its position in the category through filling the category’s need for an organic, quick and easy egg bite solution. “Organic Valley Egg Bites are driving double-digit growth for the refrigerated breakfast category,” said Kelly Slentz, Senior Associate Marketing Manager. “Organic Valley is currently the only brand offering an organic egg bite option and is driving the highest sales velocity and unit velocity in our natural channels.”
“Consumers are supporting brands that deliver on taste, quality and social impact. Consumers are looking for the best possible ingredients that are nutrient packed and flavorful,” Slentz continued. “Key retailers are experimenting with creating ‘breakfast sets’ to help consumers find their breakfast favorites and that includes the on-the-go options like Organic Valley’s Egg Bites.
Providing a sense of comfort and giving a feeling of warmth and home, the pot pie category has been elevated through the years. The reason behind this elevation in quality and options is due to leading producers’ desires to include consumers’ preferences while ensuring these is something for everyone within the space.
One of the key opportunities specific to the pot pies category is how "operationally, the product is really easy to put in the store," said Bob Sewall, Chief Customer Officer and Executive Vice President at Blount Fine Foods. "It comes frozen and has a 14-day shelf life, and it provides a new revenue stream for retailers."
Alongside these leading producers, retailers have seen a huge growth in the pot pies category as companies continue to innovate within the space.
“As inclusive and diverse frozen food brands seek to create cleaner, more flavor forward and trending profiles, pot pies seem to hang on without really competing in this space,” said Ashley Gorman, Director of Huckleberry’s Natural Market. “I haven’t personally seen a huge change to the pot pie category, reflecting the lack of new items. New items are the lifeblood of our industry, and consumer tastes and lifestyles seem to change faster than ever before, yet pot pies remain with little to no change. Instead, I have seen plantbased brands continue to dominate the frozen snacking and handheld category with new item innovation and regular promotions.”
As snacking continues to rise, companies are meeting consumers where they are at, and giving them options to satiate their cravings while keeping ingredient lists and preferences on trend.
“The ‘snackification’ trend continues to evolve, with the Millennials leading the pack,” said Malissa Davis-Hood, Category Manager Frozen and Refrigerated for Vitamin Cottage Natural Foods Markets. “Not wanting to cook or have a sit-down meal, many Millennials want a quick easy meal solution that is on the go. Pot pies are not only a familiar food but have changed over the years to accommodate the less traditional sit-
down meal.”
“Some of the innovations I have seen is the change from the original oven baked pan to a handheld variety. In making this a portable meal it is not only retro but has become healthier,” Davis-Hood continued. “Many varieties from plant based, to keto, as well as gluten free have taken over the market. Global flavor profiles breathe new life into an old favorite.”
A leader in the premium soups space, Blount Fine Foods has entered into pot pies with the same dedication to delivering households with premium, gourmet flavors and ingredients. "We’re able to make a higher quality pot pie and sell it to our deli and retail partners," Sewall said. "It's upscale and really high value. The price points are great for such a high-quality product and packaging has drawn a lot of attention toward the product. Haven’t had any negative dealings to report. Customers seem to be loving. It’s selling well."
Blount is working with retailers to entice shoppers to explore and trial the category by understanding the common struggles most families address. "Households are time-starved and stretching their dollars," Sewall said.
Pot pies have become the obvious choice for consumers that want a meal solution that is savory but doesn’t require prep and cook time largely because advances in production allow for foods to keep their integrity in spite of extreme temperatures. "Pot pie with buttered crust and all white chicken meat for $6.99 fills you up," Sewall said. "There’s definitely a value proposition there. And to be able to feed a family for $12 whether you add a salad or a soup to the pot pie, to feed a family of four for under $20 easily. Almost every mom I know is working and they’re looking for items that are fast, healthy and that the kids will eat. I think this is guiltless chicken pot pie."
Bringing a family together for a meal with single-serve offerings is a seemingly polarizing concept. Pot pies manufactures have cracked the code. "We have the 30oz family size that’s an option," Sewall said. "It smells great. [Ask] the best chefs in the country and they can’t
say enough nice stuff about the product. Back to feeding the family, we are constantly working with our customers. A 32 oz soup with a 30 oz pot pie at a real great discount, so that you can feed a family quickly, easily with a large family sized pot pie and a large soup, things like that are affordable and it’s putting two things in the basket, so the retailers are happy to have two things in the basket. We’re trying to mix and match combo meals, which has been effective."
Comfort food is paramount to consumers. Blount has provided comfort foods to consumers while overcoming the misconception that frozen foods won’t deliver robust flavors, clean ingredients and an appetizing appearance. "It’s not sold frozen, so it’s sold fresh, so that helps," Sewall said. "If you make something really good and freeze it will be really good when you thaw it. The problem is a lot of frozen food hasn’t been very good before they froze it. The technology around freezing is amazing. You can cook and freeze fast and [keep] the integrity of the crust and the vegetables. It’s a great thing."
Leading pot pie producer, Boomerang’s Pies, has established itself in the category as providing consumers with pies that have ‘an American twist on the classic Australian meat pies. Boomerang’s Pies has a variety of pot pie options from chicken and steak to spinach and mushroom pies. The company also has a dedication to providing consumers with meat-less, grab-and-go pot pie options with its plant-based Beefy Potato and Chick’n Classic pies.
Boomerang’s Pies mission has remained the same since the beginning: to provide consumers with unique, convenient meals made with proper ingredients. The company has been able to achieve this through ensuring consumers have access to quick, convenient and delicious pot pies.
Marie Callender’s has continued to produce and drive the category forward since the 40s. The company has been known for its classic take on chicken pot pie but has since ventured out into its latest addition to the pot pie category: chicken pot pie with cauliflower crust.
With deep New England culinary roots, the Blount family puts quality and comfort first. This pot pie, with white meat chicken and a buttery crust, is sure to taste like home.
The gourmet crackers category kicked off the year with a strong start. Suppliers are confident the momentum is sustainable and will continue to propel the category throughout the upcoming months. If the first few months of 2023 are an indicator of what's to come, then these suppliers have a lot to look forward to and share with the industry.
2023 started on a positive note for Savory Pie Company. Exhibiting at the Winter Fancy Food Show in January was a highlight for the company and didn’t disappoint in terms of the connections and information tradeshows of this caliber provide exhibitors. “Exhibiting at the Winter Fancy Food Show in January connected us with many great new opportunities,” said Pam Pollack, Owner of Savory Pie Company. “We’ve started partnerships with a few new regional distributors, especially where we’ve felt underrepresented (including the Bay Area and the Midwest).”
This year, Effie’s Homemade is devoted to ensuring its products make it into consumers’ carts and baskets whether through attractive merchandising in the aisles or through product samples. “In 2022 we were focused on being proactive with supply chain disruptions and forecasting and projections,” said Effie’s Homemade’s Irene Costello. “Towards the end of the year, and the beginning of Q1 we really focused on working on specific account plans with our key retailers. In 2023, we’re focusing on getting the product into people’s hands and mouths. We have seen the return of sampling programs at many of our retailers, so we are focusing on ramping up our custom demo kits and engaging in retailer sampling programs. [There is] an emphasis on evaluating trade and promotional spend, to ensure we are maximizing our investments. [We] invested in team growth—bringing on our first National sales director. Focus on snacking throughout the day, morning—evening, night, before bed, not to mention of course wonderful pairings with cheeses.”
At Venus Wafers, company officials don’t stray from their objectives and are playing to their strengths. “For us it’s sticking to the basics,” said James An-
derko, Vice President Sales and Marketing. “Our water cracker business continues to be strong. Our flatbreads are strong and we’ve had a surge in stone wheat crackers because of the Nabisco decision to discontinue [Nabisco Red Oval Farms Stoned Wheat Thins Wheat Crackers] so there’s no stoned wheat cracker on the market. That’s been a big opportunity on our branded and our private label side of the business.”
“It’s keeping focus on what we do best and those are three areas because we had a fabulous year last year,” he continued. “It was beyond good from a sales standpoint. But everything that goes up must come down. Not per se down, but it’s going to flip. We saw the effect of people getting back out, we weren’t out of stock, we’re keeping things going and we were anticipating a slowdown in the latter part of the first quarter like we experienced compared to last year. The first quarter last year we were so busy it was ridiculous. It was unseen. Is this going to continue? You can see it in the grocery stores; they worry everybody on TV every other day it’s about inflation, inflation, inflation. It's so negative. We maintained our pricing for the most part on most of our items but some things have gone up. You go to the grocery store now and you have to shop for things that are on sale.”
Earlier this year the timing was finally right for 34 Degrees to expand into the deli section at retail. “2022 was actually our first full year selling in our new innovation in the deli,” said Craig Lieberman with 34 Degrees. “Snaps, our gluten-free, chickpea-based snacking line was originally slated to launch at Expo 2020. We all know how that turned out, so we had to push back the launch. In Q1 2023 we received exciting news on new distribution of our snacking line. You can now find Snaps in the deli at Sprouts with more conventional distribution rolling out soon.”
“Q1 has been a promising start to 2023 for Partners, a tasteful choice company,” said Cara Figgins, President and Owner. “We partnered up with Source Atlantique, a leading specialty gourmet and natural food distributor, and we’re already seeing the pay off.
According to Source, Q1 2023 sales of our Partners brand are up 59.3 percent since Q1 2022, and Q1 2023 sales of our All-American brand are up a whopping 134.9 percent . This year, we are focusing on the growth of our Wisecrackers brand. This will involve some revamped packaging and new flavors like our Avocado Oil & Sea Salt for our snack and flatbread crackers, as well as a whole new line of grain-free, gluten-free, plant-based crackers.”
“We were fortunate to achieve a very strong Q1 for our gourmet crackers, building upon the momentum established in Q4,” said John Reaves, CEO of Milton’s Craft Bakers. “Coming out of the holiday entertaining season, we were pleased to see Milton’s Gourmet Crackers continue to resonate with consumers, which has propelled the brand to become the No. 1 growth driver in the gourmet crackers segment. We credit that growth to our brand’s commitment to providing Non-GMO Project Verified products that deliver superior taste from high quality, clean ingredients in a range of appealing flavors. In fact, we just launched a Salt & Pepper Gourmet Cracker that we believe is best-in-class.”
One of the leadership qualities Savory Pie Company possesses is being a good listener and turning that feedback into actionable items. “Over the years we have listened to industry leaders, consumers, and peers,” Pollack with Savory Pie Company said. “These conversations have informed our growth in many ways, including more sustainable packaging, Non-GMO Certification, and solidifying our unique, bold Z Crackers branding. We attribute our success to having a small, hardworking team that loves the brand, has great communication, and is ultimately focused on what’s best for Z Crackers and the community that has embraced us.”
The Effie's Homemade leadership team is committed to sustaining a sound company culture which has involved building strong team infrastrucure, Costello with Effie’s Homemade said. “Joan and I are making sure we have a high performing team in place every
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day," she said. "We’ve invested in developing our company culture in a way that every one of us knows what is expected at any point in time. The team is continually evolving and this is something we are proud of.”
Venus Wafers has remained a category leader thanks to its commitment to regularly introducing new flavor profiles to the gourmet crackers category, in addition to adding ingredients to make its offering nutritious and omitting ingredients when needed to make the category inclusive to consumers regardless of their dietary needs.
“Sticking on we’ve come out with, we’ve introduced a couple of new items,” Anderko with Venus Wafers said. “From a standpoint of being innovative, we have an ancient grain water cracker now to keep up with the trends; ancient grain is a big trend right now. We developed a bridge type cracker without any of the byproducts. You can’t copy a Ritz, it’s a great cracker, but our forte is non-GMO, vegan, clean using the ingredients that we have. We’ve successfully put that into the market. It's ready to go on our branded side, but it’s already in the market with our private label side.”
“34 Degrees has been a category leader for more than 15 years because there was—and still is—nothing like it on the market,” Lieberman said. “Our crisps are thin, light, crunchy and the perfect cheese pairing cracker. When I started this business in 2003, I was importing cheese and other items from Australia. 34 Degrees is named for the rough latitude of Sydney. My customers loved the things that I was importing, but they really loved the crisps. It was then I realized I had a viable product on my hands. So, without knowing anything about manufacturing, I decided to make these crisps in Colorado and build the 34 Degrees brand.”
“I have always believed in the importance of a customer-centric approach,” he continued. “I developed 34 Degrees because I saw an opportunity in the market and consumers loved the taste and texture! This focus has attributed to our success and customer loyalty. I also recognized my own limitations when it came to manufacturing and have built
an incredibly strong relationship with our co-manufacturer. They have been with us since day one and this partnership is going on 15-plus years.”
As Partners, a tasteful choice company has advanced within the gourmet crackers category, the category has never forgotten its roots. “Since 1992, our small Pacific Northwest family-owned bakery has stayed true to our origin of crafting high quality products slow baked from scratch with high quality ingredients,” Figgins said. “We’ve grown significantly since then, but we like to think our core standards of quality, reliability, innovation, transparency, sustainability, and social responsibility have kept us as a leader in the specialty cracker category. In 2022, we donated more than 2.2 million crackers to Food Lifeline and we have also reduced our carbon footprint with renewable energy from the Pacific Northwest. Though PSE’s renewable energy programs, we are doing our part to combat climate change and support cleaner energy.”
“We attribute our success to staying to true to our company’s core values, one of which is centered on providing trustworthy, remarkable products of extraordinary taste and quality,” Reaves said. “Milton’s was the first Gourmet Cracker brand to be Non-GMO Project Verified, which helped established Milton’s as a leader in the space for retailers and consumers alike. We believe that by consistently delivering products that meet our high standards, we have earned consumers’ trust and long-term loyalty, which has translated to high repeat rates and continued growth. Gourmet Crackers are often part of important celebrations in our consumers’ lives, and Milton’s Craft Bakers is the reliable brand shoppers choose time and again by providing the best possible products to serve and share.”
“Z Crackers has been lucky to grow within the Gourmet/Specialty category,” said Pollack with Savory Pie Company. “Being merchandised in the Deli/Cheese department has been enormously helpful in highlighting our unique packaging and branding. It’s clear that locating Z Crackers along with more conventional grocery items isn’t the best representation of the brand. Although, the grocery industry, in gen-
eral, has listened to consumers and has made improvements that highlight the ever-expanding, unique, specialty food requirements. We are proud of our reputation as a dependable supplier and have worked with diligence to maintain our customers’ confidence over the years.”
Effie’s Homemade has made its mark within the gourmet crackers category “by creating a product that is unique in the specialty cracker category,” Costello said. “We are committed to making delicious and wholesome products using high quality ingredients and providing our customers with the best service possible. This commitment has created trust with our retailers.”
34 Degrees has withstood the test of time in the gourmet crackers category by realizing tradition and classic options always outlast flash in the pan trends.
“Our crisps have been a fan favorite and the go-to pairing cracker from world renowned cheese makers to deli managers,” Lieberman said. “We have never jumped on hot trends—you won't find a 34 Degrees keto cracker—but instead consistently deliver what consumers are looking for—high-quality crackers, at a reasonable price point, that perfectly pairs with cheese.”
“At Partners, we stay in the know and watch consumer trends, so we can be innovative by creating new products and be intentional with our ingredients to meet the changing needs and demands of the consumers,” Figgins said of how the company has made its mark in the category. “We make sure to pay attention to detail and always focus on quality so that some of our classics, like our Olive Oil & Sea Salt hors d’oeuvre and snack crackers, will continue to be pantry staples for our consumers for years to come.”
“Milton’s Craft Bakers has made its mark by delivering the products that consumers are looking for: the best tasting crackers with a clean ingredient label,” Reaves said. “Whether it’s the high quality of our products or the support we provide our retail partners with on time, in full delivery, Milton’s is a brand that both consumers and retailers can trust."
Asa small ingredient that brings a mighty burst of flavors and textures to any pasta sauce, burger bun or taco shell, onions are a force of nature in the produce section. That one ingredient that can’t be overlooked thanks to its aroma when sizzling on a grill, onions are an ingredient staple that is never left out.
“Shuman Farms, one of the leading growers and shippers of sweet onions in the United States is currently shipping Vidalia onions,” said John Shuman, President and CEO. “This unique variety of sweet onions are grown exclusively in a 20-county area of Southeast Georgia. They are known for their mild, sweet flavor and tender texture, making them a popular choice for a wide range of culinary applications. While this year’s crop faced some challenges during the early growing season, we will still see premium quality and flavor that consumers have grown to love.”
“It all starts with good quality supplies which we had,” said Jessica Peri, Retail Sales Manager for Peri & Sons Farms. “We have had 100 percent fill rate. We are helping support our retail partners with ads. Offering special pricing on items we might be long on, like the good old days of selling produce, helping our retailers get behind an ad and drive those sales. We continue to bring innovative pack styles and packaging to the market, like our biodegradable Earthbag.”
Frank Wada immigrated to the US from Japan and is proof that if you work hard, good things will come. He founded Wada Farms in 1943 and has been a fixture in the category for 80 years. “Wada Farms is a premier example of what can be accomplished through hard work and tireless dedication,” according to company literature. Frank and his wife Agnes entertainined their passion for farming and called Pingree, ID home. Their first crop—potatoes, naturally—was tilled on 160 acres of land they rented. “From the beginning, both Frank and his wife Agnes had a passion for growing the best and most nutritious foods, farming in the fields of San Clemente, CA,” according to the company website.
Shuman Farms’ long-standing presence within the onions category speaks for the company’s expertise and the faith consumers and retailers have in the quality of their products. “Shuman Farms has been a key player in the Vidalia onion industry for two generations and is known for its commitment to sustainable agriculture and responsible farming practices,” Shuman explained. “The company works closely with its growers to ensure that the onions are grown using the most sustainable methods possible, with a focus on soil health, water conservation and biodiversity.”
“In addition to its commitment to sustainability, Shuman Farms is also dedicated to providing consumers with the freshest, highest-quality onions possible,” he continued. “The company’s state-of-the-art packing facilities are equipped with the latest technology to ensure that the onions are carefully sorted, graded and packaged to preserve their flavor and freshness. We recently wrapped up an extensive renovation to our packing facility in Cobbtown, GA. Upgrades and changes to our repack room, including the installation of a new grader, will increase productivity and efficiency which will positively impact our ability to service our customers.”
Peri & Sons’ high volume of consistency and transparency has helped build and evolve its relationships and partnerships. The company has been able to adapt and switch focus quickly while facing challenges, and its adaptability has been a key player in what sets the company apart from competitors. “Here at Peri & Sons quality drives us,” Peri said. “Our focus never deviates from quality even when it costs more. Our retailers have partnered with us and we have kept these solid relationships through trust and service. We do what we say; we are honest and upfront even when it’s difficult. We are big on communication—communication within departments and others. The whole operation has to work like a well-oiled machine or it makes it difficult to pivot. Our ability to react and respond quickly to adverse situations has contributed to our success.”
“One of the things that sets Vidalia onions apart from other varieties of sweet onions is their limited availability,” Shuman said. “Because they are grown exclusively in a small area of Georgia, the Vidalia onion season is relatively short—typically running from late April to July. This limited availability only adds to the allure of Vidalia onions, making them a highly sought-after ingredient for home cooks and chefs.”
“To help meet the high demand for Vidalia onions, Shuman Farms has established partnerships with retailers and distributors throughout the United States and Canada,” he added. “The company’s onions can be found in major grocery store chains and independent retailers alike. We’re proud to work with a wide range of retailers and distributors to make our Vidalia onions available to consumers throughout North America. Our partnerships with these companies allow us to provide consumers with the freshest, highest-quality onions possible, no matter where they live.”
Peri & Sons has demonstrated its dedication to ensuring retailers and consumers get the products they trust and know. “For many years we were a seasonal supplier only growing in Nevada,” Peri said. “Our customers had such great success with our fall/winter program they started asking us to supply them year-round because they knew we would choose the best options for them. It became so difficult to get what we needed from grower partners we just decided to do it ourselves and opened up shop in California so we had our own onions 365 [days a year].”
While it's available for a shorter period, its delectable taste is not something to be missed out on, Shuman said of the versatility of the company’s onion crops. “As the 2023 Vidalia onion season gets underway, Shuman Farms is excited to share this year’s crop with consumers,” Shuman said. “Whether you’re a home cook or a professional chef, there’s no better time to try Vidalia onions than during their limited season. With their sweet, tender flavor and versatility in the kitchen, Vidalia onions are sure to be a hit with anyone who loves to cook and eat delicious, high-quality food.”
SERVE SUSTAIN INNOVATE GIVE BACK
At Shuman Farms, integrity and humility shape our mission to serve, sustain, innovate & give back.
The frozen pizza category is in no way slowly down. Whether it’s formulating a hodgepodge of ingredients that satisfy and appeal to everyone’s flavor preferences at the dinner table or finding ways to bring people back to the category who thought their diet restricted that, frozen pizza suppliers are doing their part to keep frozen pizza relevant and the top pick for mealtime.
Bernatello’s Foods
“ Q1 offered a few challenges for Bernatello’s foods but as in years past we handled each of them with the fantastic work of our team members, and overall things are looking bright for our company,” said Matt Selvig, Advertising and Promotions Manager. “Our national sales continue an upward trend including taking the No. 1 spot in overall market share in the Tulsa and Oklahoma City markets. Our products have been on store shelves there for a little less than two years and already we have proven that Bernatello’s brands can compete on the national scene. We continue to see growth and new opportunities in our DSD expansion markets as well. Brew Pub Lotzza Motzza sales grew this year over last in Illinois and Michigan, while Bellatoria Pizzas steadily find themselves in new retailers including Food Lion on the east coast. Overall, Q1 has been very successful and so much of that is attributed to our team’s ability to stay innovative. Recently, we added to new varieties to the Brew Pub lineup; Chicago Style Deep Dish, and Cheese Stuffed Crust. These options allow us to meet the needs of the consumer that knows the high quality and consistency of the Brew Pub Brand. Both the Deep Dish and the Cheese Stuffed Crust diversify our portfolio leading to a larger customer base and greater loyalty to our brands. In today’s competitive market, if you’re not moving forward and pushing for innovation, you’re standing still!”
Bernatello’s Foods attributes its success within the frozen pizza category to the solid partnerships it has curated and sustained throughout the years. “Bernatello’s prides ourselves on the strong relationships we have built with our retail partners,” Selvig said. “We
have a strong direct store delivery program which allows for consistency and quality in our products and builds relationships with our community partners. We pride ourselves on the quality of our products. We put our people first within Bernatello’s. Our people are our greatest asset and we take pride in the family-owned company that we are. We focus on honesty, integrity, communication and respect.”
Bernatello’s Foods receives feedback from its retail partners that have come to expect a high level of quality from them. “They are looking to us every day as experts in the category and are wanting to work with us on promotions, ad ideas and new items,” Selvig said. “This feedback from our retailers is essential and assists us in our ability to meet the needs of the customer base by producing new and innovative items that are wanted in the market.”
Palermo Villa
“It’s all about innovation,” Nick Fallucca, Chief Product and Innovation Officer for Palermo Villa said earlier this year. “We will always continue to push the boundaries of innovation and try to break the mold. We have teams dedicated to research and innovation and always have a running list of ideas from possible to impossible. We are proud of the fact that we will take chances on innovation because even if a product fails, we can learn from it and maybe turn that idea into something else later on.”
“We launched our Screamin’ Sicilian brand back in 2013 when the craft beer market was hot. We thought why not make a premium craft pizza to pair with those unique beers,” he continued. “The brand sticks to classic flavors with premium ingredients, but also introduces innovative flavors and ideas – like bratwurst slices and onions, orange chicken, or beer infused crusts. Our Urban Pie brand launched three different vegetable crusts in 2019, and hemp seed infused crusts in 2020. With a brand promise of unique flavors and being ‘Committed to Good,’ meaning that every pizza is made using thoughtful ingredients including rBST free cheeses, antibiotic free meats and no artificial colors, flavors or preservatives, today
Urban Pie is one of the leading frozen pizza brands in the natural channel.”
Moving forward, Palermo Villa plans to continue to develop “out of the box” ideas to keep breaking the mold. “However, we never lose sight of the fact that consumers want better versions of classic pizza flavors,” Fallucca added. “That means sourcing the best ingredients, creating the best crusts and continuing to innovate on making the everyday pizza experience even better. Ultimately our dedication to being innovative leads to our success in the marketplace.”
In order to keep the frozen pizza category moving forward, Fallucca with Palermo’s Pizza believes retailers need to appeal to budget-conscious shoppers who are expecting restaurant-quality pizza while stretching their dollars. “As consumers are more and more budget conscious in the current economy, we want retailers to consider their frozen pizza sets,” Fallucca said. “Consumers can get high quality frozen pizzas that are often better than pizzerias or carryout for a fraction of the price. That is a benefit to retailers, keeping dollars in their stores versus consumers choosing to spend their dollars in restaurants and for carryout. ”
One of Rustic Crust’s more recent product launches is the company’s grilled and seared line of frozen woodfired pizza. “This product takes the guess work out of grilling pizza,” Brad Sterl CEO/President for Rustic Crust, home of the American Flatbreads brand said earlier this year. “Just bake for seven to 10 minutes and you get the grilled pizza that you wanted. We are also continuing to work on some smaller format pizza that will launch in later 2023.”
Necessary questions that Rustic Crust wants to ask retailers to keep driving the category forward are: “How do we all address the ongoing cost increase, and how can we continue to offer value in the set across all types of pizza?” Sterl said. “Since we are primarily in the premium section, how can we work together to provide value offerings and pairings that benefit both the retailer and consumers?”
As a growing category, leading berry producers remain focused on ensuring their crops are viable and ready as spring continues to ascend. Berries have continued to be a go-to for households as the produce adds a freshness to dishes or can be a convenient snacking solution. Leaders in the berry merchandising category strive to ensure their retail partners are provided with high-quality products year-round.
Naturipe Farms
“In the first quarter, we focused on expanding our presence in the premium products area, which included hiring a new Director of Premium Products,” said CarrieAnn Arias, VP of Marketing for Naturipe Farms. “We also celebrated our sixth FeBLUEary campaign to highlight our South American blueberries and, at the end of Q1, we kicked off our domestic blueberry season with a great crop of Naturipe Blueberries from our growers in the Southeast. We debuted our innovative Mighty Reds Strawberries, which are the largest strawberries our growers hand-pick from our fields. We are always focused on developing new proprietary varieties that introduce exciting innovations in terms of ideal size, flavor, texture and other characteristics, with more exciting news to come.”
“We hired John Johnston as our new Director of Premium Products to help lead the team as we develop our premium lines and grow that side of our business,” said Arias. “We will always pride ourselves on our commitment to our grower-owners and their dedication to leading Naturipe in the best direction for our growers, our customers and ultimately the consumers.”
“Naturipe also leads in sustainability because it’s the right thing to do and we know it is also a priority for our customers and their shoppers,” Arias said. “Whether we’re reducing the use of plastics in our clamshells, conserving water and other valuable resources in our fields, or overall reducing waste, we are dedicated to sustainably growing delicious berries now and into the future.”
“We’re always engaging with our
consumers to understand what products they’re craving—whether that be through consumer research or on our social media channels. For our retailers, we are always working to keep our relationships solid by maintaining an open line of communication and working through any supply or demand issues to make sure our customers have the berries they need on their shelves. We’re also constantly innovating and introducing new proprietary varieties that deliver the high-quality people associate with Naturipe and offer the best in texture, size, color and flavor. For example, we recently released our limited edition Mighty Reds Strawberries, and soon we’ll be making available our Southern Grace Blackberries and a few other exciting berry varieties,” she continued.
“Our retailer partners have expressed a desire for a premium berry, specifically one that will surprise and delight the consumer. How is this feedback influencing the company’s product development? Focus on developing uniquely impressive varieties through our breeding programs that are and will be proprietary to Naturipe Farms. Delivering a sensational experience to the consumer, as well as the opportunity for our owners to have another source of revenue to sustain our family operations in all of our locally grown and internationally grown producing areas.”
California Giant
As a leading producer of berries, California Giant expressed the company had a great start to the year and expects it will continue for the rest of 2023.
“We had an incredible Florida strawberry season!” said Tom Smith, Director of Sales. “Quality was great all season, and due to rain in California we were able to extend the season longer than we typically do, picking fresh until April 15. The same is true for Central Mexico; overall very good quality throughout the season and we were able to push their fresh season deeper into the year due to weather in California and continued demand exceeding supply for fresh berries most of Q1.”
“Bill Moncovich and his partners
founded California Giant 40 years ago on the premise of supplying quality berries,” Smith said. “To this day, we lead with quality and our goal is to consistently deliver the highest quality supply of strawberries, blueberries, raspberries and blackberries to our customers year-round. We are a premium quality berry grower-shipper that’s committed to supplying our customers and exceeding expectations from the consumers. When you see California Giant Berry Farms label, you know it’s going to be good!”
“Our trade partners know that they can trust our brand for consistent quality supply throughout the year,” he continued. “We are always working on developing new varieties that will support our grower’s production needs as well as our customer and consumer desires for ideal appearance, delicious flavor and craveable berries.”
Driscoll’s
As one of the major players in the category, Driscoll’s has been a family-owned and operated berry producer for more than 100 years.
While reflecting the company’s mission to offer consumers only the "finest" berries, the company recently launched two digital projects: its Berry Patch Sensory Wheels and a collection of “Specialty Strawberry Mini Sets.” Driscoll’s project launches were intended to support the producer’s strawberry line in line with the return of the company’s seasonal premium offering.
“We knew we wanted to tap into both the latest trends and our expertise in berries to successfully launch our premium berries through our owned channels and educate consumers about the berries’ flavor profiles in a fun and engaging way,” said Evelyn Martinez, Digital Marketing Specialist. “We’re excited to see how consumers interact with the Specialty Strawberry Mini Sets content on our channels, as the new digital assets are all meant to be shared with friends and family.”
The desire for value, convenience and novelty are driving suppliers of the grocery deli counter to continue their focus on bringing something unique to consumers, in a way that also appeals to existing taste preferences. American households are now privy to a greater range of fresh cuisine options that require minimal preparation at home, spurring many to stop at their grocer’s deli rather than make a fast food pit stop to feed busy families.
Rick Clark with Texas-based United Supermarkets said last year consumers have been very receptive of its Ready Meal program. “This is a program of grab and go meals, entrees or side dishes that are either ‘ready to cook,’ ‘ready to heat’ or ‘ready to eat,’” he explained. “These items are a great alternative to the drive-through fast foods with high quality, made fresh solutions that also meet their needs for a quick and easy meal for those families with busy lives that are always on the go, or even if you just want to take a break from all the meal preparation. We have more than 600 items to choose from and each of the stores are scaled based on size and volume as to how many items they carry daily, and item curation for each store is customized to their guests’ needs and wants.”
Advanced Fresh Concepts (AFC), a supplier of sushi and assorted Asian foods, relies on its partners’ feedback about customer requests to help tailor its product development, which this year features its new Latin Fusion line. “We value the feedback and input we receive from our retail partners,” said Deborah Bush, Brand Development Manager. “Understanding their needs and preferences helps us inform our R&D team. One of the key themes we hear consistently is the desire for greater variety and innovation. To address this, our innovation team has been working closely with our retail partners to develop new recipes and menu items that will resonate with their customers. For example, we have introduced Latin Fusion products in response to demographic shifts and a growing demand for fusion flavors. In addition, we are focusing on improving our marketing
efforts to build product awareness to increase basket size and shopper frequency. As we move forward, we remain committed to listening to our partners and surpassing their needs for innovative, high-quality products executed by operations excellence.”
This commitment is driven by the company’s core values: “making safe and delicious sushi accessible to all Americans at an affordable price, never compromising on quality,” Bush said. “We also bring the legacy of Japanese culture and food customs to life in America, innovating exciting new sushi experiences that blend Japanese heritage with American food preferences. In addition to these core values, we prioritize our continuous improvement mindset, drawing on our commitment to drive innovation and excellence in everything we do. We take pride in sourcing the highest quality ingredients and have set the standard for the industry’s best practice, from product innovation to partner management. As a result, we have earned the trust and loyalty of our retail partners who know they can depend on us to deliver consistent quality and unparalleled service. Through these leadership qualities and actions, we honor our heritage and our company’s past, present and future, by committing to doing what is right for our partners and customers.”
Carl Cappelli, SVP of Sales and Business Development for Don’s Prepared Foods, makers of unique sides and meal solutions, said the company did well in the first quarter of the year, particularly with dips, spreads and grain salads. “Don’s innovates new items that are clean and globally inspired flavors,” he said. “[We’re] introducing items that others do not have. Don’s makes its mark through consistent, high quality, food safe (SQF), innovative new items and customer vision.”
Consistency has been a key factor in AFC’s success and longevity. “AFC has established itself as the most dependable supplier in the grocery industry by consistently delivering high-quality sushi and other Asian foods that meet the evolving demands of consumers,” said Bush. “We have made our mark in the
deli category by offering a wide range of sushi products that appeal to a variety of tastes and preferences, including vegetarian and gluten-free options. Our promise to strict quality standards and sustainability commitment has earned us a reputation for providing safe and delicious products that customers can trust. In addition, we take great pride in being the pioneer in making sushi and other Asian foods accessible and approachable for all Americans in the supermarket deli category. Our innovative approach to product development, operations and partner management has set the standards for the industry, and we continuously strive for excellence in everything we do—the trusted partner for retailers looking to offer high-quality Asian foods to their customers.”
Along with product development, AFC ensured a successful first quarter this year focusing on strengthening its services and finding ways to bring more value to consumers. “In Q1 of fiscal year 2023, we had several successes that demonstrate our commitment to moving the deli category forward through innovation and incremental growth,” Bush said. “Despite the inflationary pressures affecting the industry, we finished the quarter strong; thanks in part to our expanded e-commerce and third-party delivery capabilities, developed in collaboration with our grocery partners. This investment in technology and logistics is helping us reach more customers, providing them with a seamless, convenient experience.”
AFC has also helped temper the impact of inflation on consumers’ pocketbooks by introducing value packs. “In Q1, we launched value packs that have been popular with our customers, particularly those who are most affected by inflation,” she said. “This product line has driven incremental growth and helped us to retain our existing customer base.”
People want a good meal without needing to put in the time and effort to make it, said Clark. “There are great options besides the old burger or chicken tenders. Now they can let someone else do the preparing and they can do the enjoying."
MANGO CON CHILE ROLL
A FUSION OF
MANGO RED ROCK
ARROZ PICANTE IMITATION
CRAB STICK ROLL
CHILE SERRANO ROLL
MANGO CRUNCHY DRAGON ROLL
SPICY TIGER DUMPLING
SPICY TIGER SHUMAI
Consumers and retailers continue to remain loyal to leading apple producers as these companies have maintained a level of consistency that continues to go unmatched. Whether consumers are looking for a healthy snack option or an addition to a meal, apples remain a household staple.
“Crunch Pak was able to find several new partners at retail in Q1,” said Justin Horner with Crunch Pak. "New distribution has been driven by innovation within the category focused on ‘recession proof’ items that are still a must have product for families that are being more intentional with their spending.”
“Our partners are coming to Crunch Pak asking for innovation, exclusivity and solutions that are driven by market trends that other vendors struggle to provide. It is a challenge we take pride in and continues to produce results. Focusing on product quality, safety, and innovation has been at the core of Crunch Pak’s business and enables us to maintain our position as the leading brand in our category,” said Horner.
“Crunch Pak works with some of the best suppliers of apples in the country and that remains the life blood of the company,” he continued. “These partnerships have led to opportunity this year given the challenging crop conditions everyone has been managing. Commitment to quality ingredients in all our products continues to translate into a great consumer experience. Thankfully, the industry recognizes that as a strength our brand brings to the market.”
“Retailers are continuing to look at variety specific programs that might be seasonal or year-round. Not all varieties are suited for processing, but through our partnerships with growers, packers and apple industry leaders, we will continue to work with all new varieties and make sure we are innovating new solutions that match the trends the retailers are seeing on the fresh apple market,” Horner said.
With a focus on providing products that encourage better for you eating habits, NY Apple Association consistently offers meal and snacking solu-
“Our employees are the key to all we do. They come first, middle and last. We’ve got a stellar group at Starr Ranch that continually drives our success from orchards to packing sheds to our sales and marketing efforts. With all things in agriculture, it takes luck and Mother Nature treating us favorably, but with the people we’ve got in place we’re well equipped to make the most of what we’re given."
— Dan Davis, Starr Ranchtions with fresh, crisp flavors. “New York State grows more than 250 apple varieties with 35 of those grown in large quantities to ship to grocery stores throughout the country,” said Cynthia Haskins, President and CEO of NY Apple Association. “Convenience, flavor and reaching for something that is better for you doesn’t get any easier than selecting a New York State Apple, or two. New York State grows more than 250 apple varieties with more than 30 of those grown in quantities that can be shipped across the country and internationally. With so many flavorful apples to choose from, why select just one? From grabbing a couple of apples to placing them in your backpack, purse, or brown lunch bag, a healthy and nutritious snack is just a bite away.”
“New York State is known for growing some of the most flavorful apples because of the rich soil and climatic conditions and abundant water,” said Haskins. “Mother Nature handpicked this state for growing tart to sweet and everything in between apples.”
When it comes to Starr Ranch Grow-
ers, the company has continuously put their employees at the forefront. “Our employees are the key to all we do. They come first, middle and last,” said Dan Davis, Director of Business Development. “We’ve got a stellar group at Starr Ranch that continually drives our success from orchards to packing sheds to our sales and marketing efforts. With all things in agriculture, it takes luck and Mother Nature treating us favorably, but with the people we’ve got in place we’re well equipped to make the most of what we’re given."
Leading producer Honey Bear Growers was able to provide for its consumers and customers even in the face of various factors such as inflation or uncontrollable environmental influences that have affected the category. “A little bit of what happened this past apple season is it was a really short season— Mother Nature came into play, and we had a short crop in Washington,” said Don Roper, VP of Sales and Marketing. “So, that was really significant and when that happens, the challenge for retailers is they don’t want to lose category sales. They don’t want to lose apple sales. So, the really critically, strategically important thing is how do we make sure we have supply assurance for them during quarter one. Last fall, when that short apple crop started, that crop will go quarter one, quarter two and quarter three before we get to quarter four, next fall with the new crop. So, they are in a short crop right now, and the apple category is usually their largest category in the store. So, they are saying ‘Guys, don’t let this thing fall apart on me. Do what you need to do to get the supplies in.’ Our big thing was just supplying assurance and pulling from our multi-region sourcing and production model that allowed them to keep apples on the shelf at good retail prices and not go backwards with their apple category. So, you might not think of that as innovative, but they would look at you and say, ‘Everything we do in my company as a produce manager is based on performance,’ so that’s a big piece right there and [we] took a lot of pride in executing that.”
1. Sweets & Snacks Expo
May 22-25, 2023
McCormick Place Chicago, IL www.sweetsandsnacks.com
2. IDDBA Show
June 4-6, 2023
Anaheim Convention Center Anaheim, CA www.iddba.org
3. Summer Fancy Food Show
June 25-27, 2023
Javits Center New York, NY www.specialtyfood.com
4. Natural Products Expo East
Sept. 20-23, 2023
Pennsylvania Convention Center Philadelphia, PA www.expoeast.com
5. NFRA Convention
Oct. 7-10, 2023
San Diego Convention Center San Diego, CA www.nfraconvention.org
6. The Global Produce & Floral Show
Oct. 19-21, 2023
Anaheim Convention Center Anaheim, CA www.freshproduce.com
7. PLMA Private Label Trade Show
Nov. 12-14, 2023
Donald E. Stephens Convention Center Chicago, IL www.plma.com
