August 2023
Celebrating suppliers who are investing in their categories through innovative products, creative packaging and alliances with retailers who share the same ambitions for their categories.
Inside
• Special Report: Albertsons 2
• 2023 Category Leadership Awards 4
Founded in 1939 by Joe Albertson, Albertsons Companies has grown to include 2,200 locations with 20 banners in 35 states, 22 distribution centers, 20 manufacturing plants and 290,000 associates. Since its inception, Albertsons has acquired several companies, which make up the 20 banners Albertsons holds.
History: Albertson was a former Safeway district manager who invested $5,000 of his own money and $7,500 from a family member to partner with L.S. Skaggs to open the first Albertsons location in Boise, ID. During this time, several other grocers were also opening their businesses as the demand for convenient and affordable one-stop shopping continued to grow. While there was a lot of competition in the industry at this time, Albertson knew what it took to operate a successful grocery store. His knowledge stemmed from the mentality that grocers should give consumers what they want and need at a fair price. The company then became one of the first modern grocery stores, and today is considered one of the biggest food and drug merchants in the US.
In 2006, Cerberus Capital Management officially bought Albertsons, and according to media reports, the company currently owns a stake of approximately 28 percent. The company also took Albertsons public in 2020. Following acquisitions, Albertsons has taken on several banners, with one of the more significant being its merger with Safeway in 2015.
"We plan to be the favorite local supermarket in every community we serve," said Safeway President and Chief Executive Officer Robert Edwards, who became President and CEO of the newly combined company. "We will do this by knowing, listening to and delighting our customers; providing the right products at a compelling value; and delivering a superior shopping experience. We will also continue to be active members of our local communities."
Currently, Albertsons operates more than 40 fuel facilities, which includes about 36 convenience stores. Alongside this, the company’s delivery services
are accessible in 12 of the top US markets, and there are approximately 1,700 in-store pharmacies.
In 2018, Albertsons opened its flagship location in Meridian, ID. The location is known as Market Street. With more than 100,000-square-feet of space, it is the chain’s largest store showcasing ‘next generation’ retail experience. The location has a full bar and restaurant known as Talon Tap & Spirits, which doubles as a food court. There are several ongoing events at the location such as cooking classes, live music, catering services, a walk-in wine cellar and more.
Leadership: Albertsons has had many leaders at the helm of the company, all of whom have advocated and pushed for the grocer to evolve and grow while ensuring consumers are at the forefront of everything they do.
Today, Vivek Sankaran is the CEO of the company, joining the team in 2019. Previously, Sankaran was the CEO of PepsiCo North America. With 10 years of experience in PepsiCo, Sankaran held several positions at the company such as President and Chief Operating Officer, Chief Commercial Officer and SVP of Strategy.
Alongside the CEO of Albertsons, Sharon McCollam has held the position of President and Chief Financial Officer since 2021. McCollam leads the development of the retailer’s growth and transformation strategies while overseeing all aspects of corporate finance, strategy and business development as well as information technology, supply chain operations and property development. Prior to her role at Albertsons, McCollam was the evp, Chief Administrative and Chief Financial Officer of Best Buy from 2012 to 2016.
Anuj Dhanda serves as the company’s evp, Chief Information Officer. He joined the company in 2015 and was inaugurated into the CIO Hall of Fame in 2019. Before his career with Albertsons, he worked at JP Morgan Chase and then held the position of evp and Chief Information Officer at PNC Financial Services Group. In 2013, Dhanda served as Chief Information Officer at Giant Eagle
as well.
Omer Gajial began his career at Albertsons in 2020 and is the company’s Chief Digital Officer and evp Health. He focuses on building a talented and diverse pharmacy team and supports a healthy future for all the communities the company serves. In 2022, he began overseeing the digital customers and e-commerce experience.
Kroger & Albertsons: In 2022, Kroger and Albertsons Companies announced a merger agreement. The companies would merge two organizations with well-known brands to establish a national footprint and unite around Kroger’s Purpose to Feed the Human Spirit. The combination pending regulatory approval would expand customer reach and improve proximity to deliver fresh and affordable food to approximately 85 million households with a leading e-commerce experience.
According to the companies, the agreement was unanimously approved by the board of directors of each company. Kroger would acquire all of the outstanding shares of Albertsons Companies, common and preferred stock for an estimated total consideration of $34.10 per share, which was approximately $24.6 billion.
The companies employ more than 710,000 people and operate a total of 4,996 stores, 66 distribution centers, 52 manufacturing plants, 3,972 pharmacies and 2,015 fuel centers. Together the companies have built a first-rate integrated ecosystem that spans 48 states and the District of Columbia, which gives consumers a convenient and affordable shopping experience in-store and online.
"We have been on a transformational journey to evolve Albertsons Cos. into a modern and efficient omnichannel food and drug retailer focused on building deep and lasting relationships with our customers and communities,” said CEO Vivek Sankaran. “I am proud of what our 290,000 associates have accomplished, delivering top-tier performance while furthering our purpose to bring people together around the joys of food and to inspire well-being."
Bison suppliers continue to invest in consumer awareness to take the category to new heights. Acknowledging that bison may not become a commodity protein, companies like Great Range Bison and NorthFork Bison are helping their retail and restaurant partners diversify their meat offerings, celebrating bison as a healthier and arguably more sustainable alternative to mainstream beef. Bison’s typical higher price tag reflects the specialized nature of this protein, but it also attracts a different shopper, with a higher overall basket value into the meat case. As supplies fluctuate due to economical as well as natural impacts, companies are banking on the conscientious consumer who wants to support small family ranchers and regenerative agriculture to help carry the category through these current economic challenges.
“This year has been very tough with inflation and the economy,” said Cory Schmeling, Director of Sales for Rocky Mountain Natural Meats, which carries the Great Range Bison brand. “We are seeing steady sales, but the bison market like the beef market is tight on animals with the drought and then with all the recent rain, we are going to see producers keeping animals back so it will tighten up even more.”
Great Range Bison is consequently keeping its head down this year to focus on supporting its partners on both ends of the supply chain. “We are trying to keep the family ranches going, and they have had a rough couple of years with
high feed cost as well as the drought,” Schmeling said. “We will have to pay more for animals just due to supply and demand as they bounce back with all the good rainfall we have had the past six months.”
Rather than endeavor to bring new items or initiatives, Great Range Bison is “focused on what we do best, which is producing consistent products our consumers know, love and trust in producing the best fresh bison on the market,” he said.
All the while, Great Range Bison will continue to grow its audience. Schmeling said earlier this year that while it’s difficult for grocers to tell the comprehensive story of bison, “with social media becoming more prevalent, there are excellent ways for us to access a national audience more cost effectively than traditional printed media advertising.”
Likewise NorthFork Bison is working toward more awareness. “Bison will never be a commodity item, but it is certainly on its way to becoming the undisputed alternative red meat,” said President Rocco Verelli. “With ever growing consumer familiarity with the taste and health benefits of bison, it will become less ‘exotic’ as it trends towards mainstream marketplace acceptance. Throughout our 26-year history in the business, Northfork Bison has always been heavily involved in educating the public on the quality and health benefits of bison.”
Verelli explained, “The key to growth and sustainability for the bison cat-
egory is very much tied to consumer awareness. The more people come to understand that not only is bison raised in a more natural environment, but it is also healthier for you, the greater the acceptance. Widespread consumer approval is what will ultimately ensure a solid future for the bison industry. Even though bison will always be a tiny fraction of the beef industry, it is certainly well positioned for long-term growth and stability.”
NorthFork Bison has invested in diversifying options to support its partners and educate consumers. “When it comes to bison products, we currently offer the widest array possible,” Verelli said. “Our focus will always be on continuous improvement by incorporating leading edge technologies in processing and packaging. On the retail side, all our packaging will have QR codes that will link consumers to short, informative product videos that will help them make their purchasing decision.”
In spite of external impacts on the category at the moment, “We have always been optimistic about the future of our industry,” Verelli said. “Our optimism is driven by our fundamental belief in the overall quality and health benefits of bison. We have always led the way when it came to educating the marketplace and sharing our enthusiasm with anyone that was willing to listen. When everything is said and done, we can’t help but feel good about engaging and encouraging consumers to make healthier choices for themselves and their families.”
Thefrozen seafood category is persistently growing, and today’s consumers are scrupulous about their purchasing decisions. When it comes to frozen seafood, this demographic of shoppers wants to know where their seafood was sourced, how nutrient dense it is, all the way down to how environmentally-friendly frozen seafood suppliers’ business practices are. Overall, the frozen seafood category provides households with a meal solution that is flavorful and a healthier alternative to smoked and fried meats without the added stress of consuming seafood before it turns.
Category leaders like Trident Seafoods have a deep understanding of consumers’ priorities and values and reflect that in their products and educational initiatives. “We believe the frozen seafood category is ready to evolve based on trends that are rooted in broader consumer behavior,” said Melody Conner, SVP Domestic Sales and Marketing. “Consumers want more information about what they are eating; source, quality, nutrition and environmental impact are all aspects people want to know about. Frozen seafood has an opportunity to share its inherent characteristics on these topics. At Trident, we aim to understand what that end consumer cares about and then do our part to help educate and share awareness of how frozen seafood can fit consumers’ needs.”
“Trident is committed to wild Alaska seafood,” Conner added. “We already
know our wild-caught fish is one of the healthiest, high-quality, low-carbon footprint proteins. Our mission statement is clear: we work together to responsibly share wild Alaska seafood with the world.”
A leading processor and marketer of value-added frozen seafood, High Liner Foods has a solid footprint throughout North America. Its retail-branded products are available at grocery and club retailers under the High Liner, Fisher Boy, Mirabel, Sea Cuisine and Catch of the Day labels. What helps High Liner lead the category are the traits which set the company apart. "We are dedicated to reimagining seafood to nourish life while simplifying the process of selecting, preparing and enjoying fish and seafood, for our clients, our consumers and everyone we do business with, everyone we partner with and at every point our business touches," according to the company. "We are recognized as a global leader in driving best practice improvements in wild fisheries and aquaculture. We have strong relationships with every major supermarket chain, club store and foodservice distributor in Canada and the US And, of course, flavor. Our innovative, award-winning seafood is at the forefront of the latest culinary trends and is simple to prepare and enjoy."
At Trident Seafoods, working "responsibly" means the company is deeply committed to taking an environmental, social and governance approach and ensures sustainable fishing for
generations to come, Conner said. “We are leaders in utilization and recovery —ensuring that almost nothing goes to waste,” she said. “Our vertical integration model means that we have direct access to supply, and we understand our full supply chain. We’re also committed to our employees and the communities in which we operate.”
On the innovation side, “We use that data to constantly invest in new products and technologies. We aim to understand and meet the changing needs of consumers,” she explained. “We take a broad view of innovation. Innovation in our fishing and manufacturing operations, innovation in the products we offer and innovation in how we engage with all our stakeholders, including end consumers. With our years of knowledge in the seafood industry, we constantly evaluate trends and take a stand on the topics we feel are important. Then we invest the time and resources to track our progress.”
Trident’s approach to leadership calls for leading by example and doing the right thing. “As the largest vertically integrated American seafood company and family-owned and operated since 1973, seafood and fishing are not a business, it’s our way of life,” Conner said. “We strive for sustainable fishing and operating practices that are good for people and good for the planet. Wild Alaska seafood is an incredibly nourishing source of protein, and we’ll continue to champion its consumption from fleet to fork."
SINCE 1973, WE HAVE PROUDLY BROUGHT THE BEST WILD ALASKA SEAFOOD TO YOUR TABLE. WE COULDN’T DO IT ALONE. WE’RE THANKFUL FOR OUR INCREDIBLE FAMILY OF FISHERMEN, SKILLED PROCESSORS, AND ALL THOSE WORKING BEHIND THE SCENES TO CONTINUALLY INNOVATE AND IMPROVE OUR PROCESSES AND PRODUCTS. OUR GLOBAL TEAMS’ DEDICATION TO CARING FOR PEOPLE AND THE PLANET HAS MADE TRIDENT WHAT IT IS TODAY, AND WE LOOK FORWARD TO SERVING SEAFOOD LOVERS FOR MANY YEARS TO COME.
NEXT TIME YOU’RE LOOKING FOR A WILD ALASKA SEAFOOD PRODUCT, CONSIDER TRIDENT SEAFOODS.
TridentSeafoods.com
Blueberry suppliers like Naturipe Farms have continued to take the category to new heights and are currently focused on sustainability and proprietary varieties.
“Blueberries are at a transformative point right now, and we’re excited to be a part of that as we introduce several new proprietary varieties,” said Jim Roberts, President of Sales at Naturipe Farms. “Naturipe’s growers have planted thousands of acres of these new proprietary varieties that have improved flavor, are firmer, juicier and have a better shelf life. As an industry, there are also several new public varieties that we’re growing, too, which build on the foundation of existing varieties to produce even better blueberries. This combination of improved proprietary and public varieties will extend the growing season in certain areas in the United States and meet the ballooning consumer demand for delicious and good-foryou blueberries.”
“As the leading brand of fresh blueberries for decades, we have taken a lot of pride in helping blueberry consumption more than double during the past 10 years. The Naturipe brand of fresh berries is again leading berry growth. During the past 52 weeks, we have been leading the industry in growth and have consistently grown at a significantly
faster rate than the industry. This past year alone, we grew by more than seven times the industry average,” Roberts continued. “We’re always working on more ways to reduce our environmental impact, which includes developing packaging that uses less plastic, installing solar panels at our facilities, maintaining healthy pollinator habitats and using precisely metered irrigation techniques that conserve water. Naturipe is also continuously monitoring best practices and recommendations from regulatory agencies to determine how we can better inform our growers, retailers and consumers about sustainable practices. In the past few years, this has meant things like adding the ‘How 2 Recycle’ label to our packaging and using wash away labels that make our packages 100 percent recycle-ready.”
Naturipe Farms has continued to launch initiatives and programs that engage shoppers to explore the category.
“Naturipe’s grower-owners are always working behind the scenes on exciting new varieties. This summer, the Berry Blue breeding program from Naturipe owner, MGB Marketing, is rolling out Envoy and Keepsake, northern highbush varieties that Naturipe and its growers are viewing as a game-changer,” Roberts said. “They both have improved texture, better taste, longer
shelf-life and many more ideal qualities. Our volumes of these outstanding new varieties will continue to ramp up over the next few years. We’re currently projecting that both will produce more than three times the amount of pounds per acre than other legacy varieties in Michigan alone. This same focus on new genetics is playing out across almost all we do in both North and South America on blueberries, strawberries, raspberries and blackberries.”
Driscoll’s Berries, a leading berry producer for more than 100 years, has remained loyal to not only its consumers but its employees as well. The company has stated that 85 percent of Driscoll’s revenues goes back to its employees, cultivating a strong relationship with its associates.
While the company has been in business for more than a century, Driscoll’s didn’t start producing blueberries until the early 90s. The company recently rolled out a new packaging design for its blueberries—keeping things fresh as the company has remained focused on bringing consumers delicious berries year-round. The company has more than 900 independent growers throughout the world and has several blueberry varieties that are unique to the producer’s growing methods.
decoration leaders like DecoPac and Wilton are incorporating the latest design and flavor trends, along with new technology, to fuel their mission to help customers tap into their inner creative impulses and fully realize their passions in the form of edible art. While traditionally, the category is geared toward supporting baking professionals, companies are increasingly factoring in the whims and desires of end consumers as well in their product development.
It’s an exciting time to be evolving the category, said John Gardner, DecoPac Director of Marketing. “Firstly, there is a growing demand for personalized and custom-designed cakes and desserts. Consumers today are looking for unique and one-of-a-kind creations that reflect their individuality within special occasions. From intricate hand-painted designs to edible prints and 3D figurines, decorators are pushing the boundaries of creativity to cater to this demand,” he said. “DecoPac ensures we provide solutions to our bakery customers that inspire the shopper and allows the decorator to easily and efficiently create a masterpiece.”
For example, “One of our highly anticipated new products is a range of innovative edible decor,” he said. “We understand that decorators are always looking for new ways to elevate their designs, and this edible decor will provide them with a versatile and convenient tool to unleash their creativity. Simple sugar-based embellishments, chocolate
enhancements, candy toppings, themed sprinkle fusion mixes and high-quality colors for use in cake and icing will allow decorators to achieve intricate designs, eye-pleasing effects and even dramatic finishes on their cakes. These edible products are formulated to ensure the highest level of food safety and deliver exceptional results, opening up endless possibilities for decorators to create visually stunning masterpieces.”
Last summer, Wilton unveiled several product extensions in the form of bakeware and decorating tools along with three thematic collections: a floral and folklore thematic, a galaxy thematic and a beach-inspired sea life collection. Each line includes cupcake liners, sprinkles, cookie cutters, icing decorations and silicone molds. “At Wilton, we are always dreaming, creating and innovating products we know our fans will love,” said spokesperson Ashley Papanikolas. “Parties are an expression of style and with more consumers hosting parties at home again our new line-up arms bakers and decorators with the supplies they need to unleash their creativity in the kitchen and beyond. The dessert possibilities are endless and sure to be delicious and ‘wow-worthy’ for everyone.”
DecoPac’s Edible Expressions program provides options for bakeries to showcase their creativity and target specific messages for customized orders. “A reason to celebrate can be found in a simple achievement, a thank you, or just to take a moment of peace in
a hectic world,” Gardner said.
In line with the digital age, technology is also playing a significant role in driving trends throughout the category, said Gardner. “The integration of edible printing technology has revolutionized cake decoration, allowing for intricate designs, personalized images and even photo-realistic prints on cakes. This innovation has opened up a whole new world of possibilities for decorators to create visually stunning and highly personalized edible art utilizing our PhotoCake technology in bakery.”
In fact, the consumer ordering experience for online cake and dessert ordering is becoming an increasingly important consideration in the dessert decorations and cake category, said Gardner. “Consumers are seeking easyto-use alternatives to traditional order forms and over-the-counter methods such as QR-based cake ‘look books,’ interactive kiosks and online ordering technology such as our Celebration IQ platform,” he said. “Celebration IQ technology allows a consumer to order a cake and incorporate their own photo imagery onto the finished product through the use of any device. And in this mobile-centric world we’re in, that saves shoppers time, while giving them the personalization they crave. The use of Celebration IQ allows an opportunity for bakeries to showcase their commitment to ensuring a seamless cake ordering process for shoppers, while giving them the ability to personalize cakes at the highest degree.”
The companies leading the sushi category are driven by responsible sourcing and elevating cuisine through full-flavored ingredients and visually appealing plating. In terms of appearance and textures and accessibility at the grocery level, suppliers have made the sushi category more approachable for timid diners. Now that consumers are hooked, these suppliers are guiding them towards bolder ingredients, leaving consumers wondering why they ever waited so long to try sushi.
"As the pioneers of the sushi category in North America, we have witnessed many changes take place since we introduced sushi to the market," said Deborah Bush with Advanced Fresh Concepts. "At its inception, sushi was mainly thought of as a foreign food that only wealthy, well-traveled Americans could enjoy. Placed in the deli section as a private label or as the grocer’s brand, sushi began to grow in popularity becoming a grab-and-go staple. Now an in-demand, convenient meal solution, sushi has become a star category resulting in the need for branded experiences at the sushi counter. To meet the needs of our partners and our customers, we created ZENSHI handcrafted sushi, Advanced Fresh Concepts’ new retail brand. Easy to say and easy to remember, ZENSHI is an American brand rooted in Japanese heritage and tradition."
“We envision the sushi category evolving into a dynamic landscape driven by responsible sourcing, innovation and convenience,” said Brian Kiel with
Hissho Sushi. “We are proud to be at the forefront of this trend, actively contributing to its trajectory. Hissho Sushi is committed to 100 percent responsibly sourced seafood, embracing culinary innovation and expanding our presence in convenient retail formats. By pushing boundaries, listening to consumer preferences and collaborating with industry partners, we are dedicated to taking the sushi category to new heights, ensuring that every sushi experience with Hissho Sushi exceeds expectations and delights taste buds.”
"A lot of grocery partners are going to see if they’re in a smaller, less urban area without a lot of local sushi shops, they’ll find that our store within a grocery store is a huge draw for people who love sushi," Ian Hockenberger with Sushi Kabar previously said.
"As the industry leaders, we have the opportunity to research and challenge existing flavor profiles, textures and ingredient combinations," Bush said. "We aim to provide more traditional and innovative sushi and Asian-meal solutions and services. As sushi grows as a category and becomes a more sought-after grab-and-go meal, our core customers have become more diversified. To meet the needs of a growing customer base, we are constantly modifying our category assortment. Over the next few months, we will be expanding our Latin Fusion line which combines traditional Japanese and Latin-inspired ingredients resulting in new vibrant and tasty rolls. Our new veggies series was devel-
oped for those seeking a more vegetarian-friendly diet. As more people seek a better-for-you, quick and convenient meal, we will continue to modify and craft delicious rolls and Asian-meal solutions to meet their ever-growing and changing needs."
Hissho Sushi has been paying attention to consumers who are invested in exploring global cuisine. In response, the company has made sushi accessible regarding price points and visibility at retail. Through Hissho Sushi, a growing number of consumers have been delighted by traditional sushi and now are incentivized to explore sushi fusion options. “We are deeply committed to driving innovation and engaging shoppers to further explore the sushi category,” Kiel said. “We understand consumers are seeking new and exciting culinary experiences, and we are focused on delivering just that. Our dedicated team is continuously developing new products that push the boundaries of traditional sushi, incorporating unique flavors, fusion concepts and dietary preferences. In 2023, we’ve launched several new concepts: Bowl Series, Banh Mi-Inspired BBQ Roll with Jack Daniel’s Pulled Pork and Wow Bao Heat & Serve Offerings.”
"We are excited to be launching our new ZENSHI brand at grocery retailers across North America," Bush said. "As we convert our stores, ZENSHI will become a household name. Keep an eye out for us as we become the preferred go-to destination for sushi lovers in your community."
Describes our core, the sum of WAKEI SEIJYAKU
An abbreviated word for Sushi
Advanced Fresh Concept Franchise Corp.'s history is rooted deep in Japanese heritage and tradition with a culture reflecting the concept of WAKEI SAIJYAKU - Harmony, Respect, Purity, and Tranquility. For over 35 years, we have been creating unique recipes that delight customers by combining distinct flavors and ingredients that work harmoniously together.
• An authentic partner committed to operations excellence.
• A trusted, forward thinking brand that resonates with your target audience.
• Our innovative recipes will meet the demand for convenient, healthy, and high quality meal solutions.
• Our unwavering dedication to freshness and quality ensures the best tasting products.
• The breadth of our supply chain and our standard setting business practices guarantees the availability of our products today and for years to come.
Surimi has taken the seafood segment by storm. Long past the era of confusion and having to dispel misconceptions of what the product is, surimi is at the forefront of the seafood space. Consumers are using surimi as a way to spice up dishes with an approachable seafood inclusion. Surimi suppliers are providing households with a meal solution that combines high-quality fish, affordability and ease in creating a flavorful meal.
“The surimi category has experienced little change over the years, but now a shift to prioritize the consumer is underway,” said Aquamar CEO Daryl Gormley. “Aquamar's focus is on meeting the needs of the consumer, which enables us to devote our resources to bringing the best, most innovative seafood products to market—products that are supremely relevant to our customers. We pride ourselves on offering a wide variety of healthy, high-quality surimi products and will contribute to the positive trajectory of the industry by making them affordable and easy for consumers to prepare. Everything from sushi to pasta, our surimi products— Sticks, Flakes, Shreds, Chunks, and more—offer both choice and versatility to a market seeking convenient and sustainable options.”
Consumers have steadily been demanding better-for-you options for most of the items on their shopping list and have been seeking out healthier, less processed meal solutions. Aquamar believes everyone should have access
to healthy and high-quality protein and provides solutions to consumers who want a healthier alternative to smoked and deep fried meats. “Our focus will remain on premium, ready-to-eat seafood solutions that are good for you, affordable and easy to prepare,” Gormley said. “Surimi is real fish, made from wildcaught white fish. Aquamar prides itself on producing the highest quality and sustainable surimi products in formats that meet the needs of consumers as well as foodservice operators, retailers and value-added processors.”
Aquamar is intent on incentivizing consumers to add seafood to their diets through knowledge and awareness and low barrier to entry at grocery stores through accessibility and non-intimidating prices.
“Aquamar is focused on making it easier for people to eat more seafood,” Gormley said. “We are engaging shoppers through our new surimi products that are innovative, healthy and easy to prepare—our customers demand nothing less, and we believe we are meeting and exceeding those needs. Our product portfolio continues to evolve and yields a superior flavor profile that has shoppers asking how they can get more of our seafood. Our goal is to let shoppers access a wide array of products that are easy to prepare, all in an effort to have a rewarding dining experience and ‘Seafood Differently!’”
Aquamar’s approach to leadership boils down to innovation; being action-oriented and motivated to raise the
bar in terms of quality, open consumers’ minds to exploring seafood and hold consumers’ attention with new products.
“Aquamar believes everyone should have access to healthy, high-quality protein—and our focus is on premium, ready-to-eat seafood solutions that are affordable and also convenient to prepare,” Gormley said. “We are innovators. We helped bring surimi to North America and developed technology to create unparalleled quality. We continue to innovate with value-added seafood that brings convenience solutions to a modern-day consumer. Innovation is a fundamental part of who we are and where we are headed.”
At this year’s Seafood Expo North America in Boston, Trans-Ocean Products highlighted its revitalized packaging of its high in demand products, notably Simply Surimi Seafood & Snacker and Crab Classic. The packaging reboot included additional window space, modern photos and artwork while calling out traits to grab consumers’ attention.
While consumers are tightening their belts as they are dealt inflationary prices and are bracing for rough economic times, surimi presents to them a wallet friendly option.
"We see continued organic growth in 2023 like we did in 2022. Consumers like the value, ease of use and availability of surimi seafoods,” Trans-Ocean Vice President of Sales and Marketing Lou Shaheen said in media reports.
SEAFOOD DIFFERENTLY!
WILD-CAUGHT! WILDLY DELICIOUS!
If your surimi program doesn’t include Aquamar, you’re missing the boat. Our unique-to-the-industry production technology yields a superior flavor profile that has surimi lovers parting the sea to get more. Contact Amin Nabli at amin.nabli@aquamar.net to find out what makes us so different and to arrange for a cutting of this cutting-edge fare.
While looking into the reasons people are drawn to sour candies, companies have realized that these sour treats provide a unique flavor profile that cannot be found elsewhere and many people crave. As sour candies have risen in popularity, The American Licorice Company decided to name July 18th National Sour Candy Day. Alongside this, many media outlets have also dedicated blog posts to listing and ranking the best sour candies, encouraging sour candy lovers to try different types brands,. This also possibly expands the demographic of people who enjoy the candy.
Leaders like Candy Dynamics provide consumers with a tried-and-true candy option that people can count on as the company has devoted its time to maintain its reputation and loyal consumer base in the sour candies category. “While there are plenty of companies emerging offering a better-for-you candy, we have prided ourselves in keeping the formulation of our candies the same from the start as well as adding products that remain consistent with our sour brand,” said Haley Peyron, Marketing Manager at Candy Dynamics.
“With so many young people having grown up with sour candy, not only has the category taken off, but the levels of sour have also been affected,” said Peyron. “Kids especially want to challenge themselves and others to see how much sour they can handle. This was an element that Toxic Waste was founded on and what eventually inspired our Toxic
Challenge where consumers place one piece of candy in their mouth and see how long they can hold it there before it gets too sour.”
Candy Dynamics is constantly examining trends in the confectionery industry whether it’s flavors, ingredients or packaging. “We work closely with our manufacturers to bring new innovative products to the marketplace,” Peyron continued.
Social media has continued to play a role in the company’s outlook on trends and up-and-coming consumer preferences, but Candy Dynamics has realized that it isn’t always the best or only way to find success in the category. “It is important to remember that notoriety in the confectionery industry can happen to any company at any time, especially with the prominence of social media. Trends have begun to move much quicker as social media instantaneously spreads information. You don’t need to be one of the big names in the confectionery industry to find success within it,” she explained.
In a previous interview with Grocery Insight, Peyron mentioned the company’s overall brand was boosted through its omnichannel presence. “We find the omnichannel approach to shopping has only helped build sales for our brand,” said Peyron. “It has provided further exposure to our brand as more touchpoints are established with our customers. With more retailers carrying our range of products, we have been provided with more opportunities than ever
before for product trial. As our brand becomes more prevalent in the market, our products have become destination items, increasing sales for our company and the retailer as a result.”
Alongside this, when it comes to marketing, the company also holds meetings with its team to drum up ideas and opportunities. “We love meeting as a company throughout the year for our huddle meetings to hear ideas from all of our employees,” she continued. “We encourage all to be creative and provide fresh ideas for new product development, merchandising and marketing and advertising opportunities. We welcome all thoughts and, as one would expect with a candy company, we enjoy the time spent brainstorming new ideas together. Many of our most popular candies available in the market today have come as a result of these huddle meetings. The Candy Dynamics team loves the time when we can come together and share in these meetings.”
Impact Confections was established in 1919, and has become a leader in the category through its brand WARHEADS, a well-known candy for its extreme sour taste. According to the company, the brand became one of the fastest-growing brands of sour candy in the US. Recently, WARHEADS partnered with Hilco—another leader in the confections category—and launched a new product: WARHEADS Mega Sour Booms. The new candy is dusted in sour flavor profiles and is chewable, creating a burst of flavor.
Egg bites provide a long-lasting amount of protein that prevents gnawing hunger pangs and mood and energy dips between meals. Egg bites can serve as a healthy and convenient breakfast in the car on the way to school or work or at their desk, but that doesn’t mean they are limited to breakfast time. Rather, egg bites can be devoured on the way to the gym or golf course to help push consumers through a workout or a four-hour round.
As makers of Three Bridges Egg Bites, Valley Fine Foods has established a strong leading presence in the category. “What I’m seeing in the egg bites category is there’s been a lot of players introduced into the category—some good and some bad—and what we’re finding is you have to have a really good product for it to work in the marketplace,” said Valley Fine Foods CEO Todd Nettleton. “And it’s going to divide into two specific types of products; there’s people who love the sous vide product that they can buy at Starbucks and then there’s the people who buy our product that love the baked product. What I’m seeing, from a different standpoint, is the people who love our product are usually very focused on health and very focused on convenience. Our product can be made in a minute. Most of the sous vide products need to be put into an air fryer or a toaster oven and can take up to 10 minutes. So we are seeing a divergent break in the category right now into two areas—baked or sous vide—and we think there’s going to be
room for both of them so that’s going to be an important change to the category, but also many major players try to enter the category and fail because their product wasn’t good."
"People have voted with their stomachs and picked the brands they think are the best and as the leading egg bite player, we are very confident we have a great product, but we are going to continue to make sure we earn their trust every day," he added.
“Consumers are supporting brands that deliver on taste, quality and social impact,” said Kelly Slentz, Organic Valley's Senior Associate Marketing Manager. “Consumers are looking for the best possible ingredients that are nutrient packed and flavorful. Customers and consumers can see that social impact in our Impact Report.”
“Organic Valley is the only brand offering an organic egg bite option,” Slentz continued. “The hens that lay the nutrient-packed eggs used in Egg Bites have regular access to outdoor foraging, weather permitting, and indoor facilities to express their natural behaviors, from scratching to roosting. As a leader in pasture-based, regenerative organic farming, Organic Valley works with nature, not against it. We aim to become the first major dairy brand to reduce farm emissions without relying on carbon offsets. The CCIP, or CROPP Carbon Insetting Program, is designed to help Organic Valley reach carbon neutrality through real-world, on-farm sustainability programs. Some of the practices
include planting trees, improved manure management, renewable energy, energy efficiency, agroforestry and enhanced grazing and cropland practices.”
Although California has enacted laws requiring companies to abide by sustainability-centric practices, Valley Fine Foods didn’t need legislation to motivate the company to look for ways to do its part towards a sustainable future. “Some of the laws force us to be cutting-edge, but we have always been focused on that as a company. A couple of things that are important: all of our products are made with cage-free eggs,” Nettleton said. “It’s ethically right and it continues to be the right thing for our industry; that’s a big one. Power and energy are really important. We have solar at our facilities. We make sure we are doing a good job leveraging earth’s natural resources because we are a food plant and we use a decent amount, so how do we do it in a sustainable way is important for us. As I look to the future, this one is the hardest and most complicated. How do we reduce plastic? We have not unlocked a way to do it without plastic, but it is an active workstream in our company to try to reduce our amount of waste going into the landfill.”
“Every Organic Valley product is made with nutrient-dense organic ingredients,” Slentz said. “ Our more than 1,600 farmers follow strict standards that protect people, animals and the planet. All purchases of our products directly contribute to preserving these valuable farming communities.”
Vegan snacks are proof that consumers can treat and reward themselves between meals while standing by their decision to adopt a vegan lifestyle. Regardless of their reasoning, which suppliers of vegan snacks say run the gamut from protecting the planet to being humane to animals or wanting a clean diet, families who choose to avoid animal products can still satisfy their cravings with vegan snacks.
“Frooze Balls are an entirely new segment within snacking and in fact in New Zealand we were first to market in the ball format,” said CEO Cherie Jackson. “We are adding incremental sales vs cannibalizing with just another samesame snack.”
“According to a recent report, the plant-based snacks market is estimated to reach $80 billion by 2033, with its current value at $34.6 billion,” said Chris Cook, SVP of Marketing and Innovation at Lenny & Larry’s. “Because of this, we have made it our mission to bake plant-based cookies that are easily accessible, delectable and absolutely irresistible. When consumers purchase a box of our cookies or bars, we guarantee that they're making a better-foryou choice. Our wide range of portable and individually wrapped vegan snacks, such as The Cookie-fied Bar Strawberries & Creme, allows consumers to enjoy plant-based goodness wherever they are, and is aimed at helping everyday consumers fit more protein and healthy ingredients into their hectic lives, showcasing our commitment to
convenience.”
“One key trend we’ve observed in the vegan snacks category is the increasing focus on clean and transparent ingredient labels,” Cook continued. “Consumers today are more conscious of what goes into their snacks and are demanding products made with wholesome, natural ingredients. We take pride in using high-quality, plant-based ingredients that are free from artificial sweeteners, preservatives and trans fats. We believe in providing snacks that not only taste great but also nourish the body.”
Frooze Balls’ flavor options are palatable to attract new consumers and encourage category exploration. When it comes to appealing flavor profiles, the barrier to entry is low. Meeting the standards of quality and ingredients is a higher bar that helps to weed out weak players within the category. “We have an amazing team back in New Zealand who are constantly creating new tastes for our customers,” Jackson said. “Continual innovation is something New Zealand is famous for, and Frooze Balls are no exception. We opt to specifically not use organic food to keep price points accessible and to make it a low energy decision to try Frooze Balls.”
“We are committed to product innovation and developing new products that fuel consumers’ everyday lives, with an emphasis on protein content and taste,” Cook said. “We understand that consumers crave variety and exciting options within the vegan snacks category. Therefore, we are continual-
ly listening to consumer feedback and demands to introduce new and enticing products. Whether developing new flavors, formats or packaging designs, we strive to provide an array of options that captivate shoppers and keep them excited about the category.”
Frooze Balls’ product line is intended to make lives simpler—making it easier to commit to the decision to eat a clean diet by having accessible vegan snacking options and fitting boosts of nutrients and energy into busy schedules throughout the day. “Our eyes are always on the end consumer and as such we aim to delight them with real food and zero junk,” Jackson said. “We want to be an easy solution that makes their day run smoother - whether it be a quick breakfast option or fuel for a day in the mountains.”
“Innovation fuels our journey to provide functional products in a fun, humorous format, redefining the way the world indulges in a deliciously satisfying and unique snacking experience,” Cook with Lenny & Larry’s said.
Frooze Balls’ line of vegan snacks are proving that families realistically can apply their high ingredient standards and beliefs to their daily snacking choices. “People who lean toward a vegan diet are doing so for a myriad of reasons: the planet, kindness to animals and health are all a part of it,” Jackson said. “Vegan is synonymous with making a powerful choice for yourself and your kids."
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Hummus and dips have been sneaking their way into becoming household staples as snacking and charcuterie boards remain top of mind for consumers. Whether it’s a quick bite or for a hosting occasion, leaders in the hummus and dips space are continuing to bring more to the table.
Garden Fresh Gourmet has been a leader in the category since 1998. The company is a producer of all things hummus and dips, providing consumers with everything they need from dips to hummus and chips. The company was founded by Jack and Annette Aronson—the duo started making salsa in Ferndale, MI and has grown into an established leader in the category. While the company has been prominent in the category, Garden Fresh Gourmet became a division of Fontaine Sante in 2019.
At the time of the acquisition, Fontaine Sante had yet to enter the US market, but the purchase paved the way for the company to establish a presence in America.
According to the company, “This is a strategic acquisition that is aligned with our business plan. It adds similar and complementary expertise to our group while also supporting our expansion into the American market for our two companies,” said Fontaine Sante Group President Mélissa Latifi.
Leading hummus producer Sabra
also has products that are non-GMO, gluten-free and kosher. The company sources its products from Idaho, Oregon and Washington, and according to Sabra, the company evaluates every ingredient before using it in the products. While Sabra is well-known for its hummus products, Sabra also creates guacamole dips such as classic with lime and Mexican street corn inspired guacamole.
Recently at the IDDBA tradeshow, Sabra showcased its BBQ hummus, which has a hickory-smoked barbecue flavor and is expected to launch in August 2023.
As hummus has been a growing category and frequent shopping purchase, media outlets have ranked the best store-bought hummus according to chefs. Garden Fresh Gourmet’s Lantana Foods was recently ranked as one of the top seven hummus consumers can buy by Stephen Parker, a chef at Black Tap Craft Burgers and Beers, which is a franchise restaurant located on the east coast.
“I love their creativity and innovation through all of the different varieties they offer,” said Parker. “Whether it be the Cauliflower Pizza Crust, Black Bean or Sriracha Carrot Hummus, the flavor profiles really shine through. They are also all seasoned very well and not too salty.”
Lakeview Farms started in 1988 and
according to the company, Lakeview Farms only had one customer and few associates at the time. Since then, the company has solidified itself as a leading producer of dips, desserts and specialty products such as hummus, salsa, layered dips and various deli, dairy and seafood items. According to the company’s website, Lakeview Farms has remained focused on creating new products that people will love as they are always staying ahead of consumer trends and preferences.
In 2018, Lakeview Farms dived further into the dips and hummus category through its acquisition of Tribe Mediterranean Foods, a hummus producer.
"Lakeview is committed to supporting the next phase of Tribe's growth strategy, presenting an array of synergies and capabilities to enhance our ability to compete in this fast-moving, exciting category," said John McGuckin, Tribe's Chief Executive Officer, at the time of the acquisition. "This is a great opportunity for us, and we look forward to building the Tribe brand with innovative new products and driving category growth." Today, Lakeview Farms has nearly 1,000 employees and is based in Delphos, OH. In 2021, Sequel Holdings sold Lakeview Farms after it owned the company for seven years. Currently, Capvest invests in Lakeview Farms, supporting the company throughout its endeavors.
Category leaders like Jel Sert and LMNT know that consumers who enjoy incorporating drink mixes into their lifestyles are looking for taste, quality and increasingly functional hydration as well.
With nearly 100 years of experience in the industry, Jel Sert has demonstrated its adaptability to evolving consumer preferences and priorities. The company continues to keep its fingers on the pulse of today’s shoppers seeking healthier, budget-friendly options and delighting them with novel licensing partnerships that conjure happy pangs of nostalgia.
“2023 is an exciting year for us, with numerous new product launches offering maximum value at a time when it matters most,” VP of Licensing Nancy Samani said earlier this spring. “With limited budgets, consumers want to make purchases they trust will deliver on taste and quality. This has always been our focus with our leading drink mix brands, Wyler’s Light and Pure Kick, as well as licensed brands.”
As innovation leaders, Jel Sert brings trends from other categories to drink mixes, she said. “We have seen a lot of consumer excitement around co-branded flavor licenses, where brands are co-branding with licensed flavors to offer unique items to the category. We are excited about the launch of our co-branded Pure Kick and Jolly Rancher Drink Mixes, which combine the energy function of Pure Kick with the signature Jolly Rancher flavors consumers know
and love.”
Samani elaborated, “Jel Sert holds licensed partnerships with leading CPG brands such as Skittles, Starburst, Jolly Rancher, Sunkist, Vitafusion, Welch’s, Hi-C and many more. Our licensed brands are trusted by consumers for flavor and quality, making for easy purchase decisions. We continue to build on these successful licensed programs with line extensions, including Skittles Wild Berry, Jolly Rancher Lemonade and Starburst DuosDrink Mixes. We are proud of our licensed programs and have built long-term relationships by treating licensed partners like family.”
Jel Sert notes that functionality is driving category growth. “Functionality continues to be a key growth driver in the drink mix category, with many new entrants coming in at higher price points,” Samani said. “At a time when price is a priority for consumers, we have always differentiated ourselves by offering functional drink mixes that don’t compromise on value or taste. Our Pure Kick brand is the No. 1 functional drink mix in the value channel, offering energy and hydration ‘for the rest of us.’ Our Vitafusion Infusions licensed drink mixes with Church and Dwight offer meaningful levels of vitamins, electrolytes and energy at an attainable price point. Jel Sert has proven that high-function products can still taste good.”
LMNT has taken the demand for functional hydration and added a salty twist—literally. Co-Founder Robb Wolf explained on the company website
the thinking behind its product development that prioritized electrolytes along with taste: “I'd been on a lowcarb, whole food diet for years, but something was holding me back. While working with my coaches, we unlocked a powerful insight: I needed more salt.”
The out-of-the-box thinking landed LMNT Recharge on Forbes Health’s list of Best Electrolyte Powders of 2023. “This product contains among the highest amount of potassium in a supplement, which not only helps hydrate but also prevents high blood pressure,” said Forbes Health Advisory Board member Elliot Dinetz, who is double board-certified in family medicine and functional medicine. “It also contains a solid amount of sodium to keep water in our cells, as well as moderate magnesium.”
“The downside, however, is that he finds the salty taste hit or miss, so he suggests mixing it with plenty of water —a liter or more—and drinking it slowly,” according to the article.
With convenience in mind, Jel Sert’s latest drink sticks iteration ensures it stays a relevant and sought-after solution for consumers seeking functional hydration. “Whether for function or flavor, drink sticks offer a convenient form factor that will always satisfy a different need-state from a ready-to-drink beverage,” Samani said. “The overall consumer demand for convenience will not slow down, and the category growth rates are a testament to this.”
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Tomato suppliers that rise to the top are intent on continuously following through on delivering top-notch quality and flavor forward taste. Their tomato varieties offer up zesty flavor profiles that incentivize consumers to snack, slice up juicy tomatoes for sandwiches and burgers, chop into salads, fold into wraps and blend into salsas.
“The tomato category has certainly grown and expanded over the years, providing exciting marketing opportunities and new tastes for consumers to try in the kitchen,” said Ryan Cherry, Director of Sales at Windset Farms. “With more unique and visually appealing tomatoes being trialed and brought to the market, the possibilities are endless. In fact, tomato trials have never been so abundant at Windset Farms. We are committed to providing exceptional flavor and you can see the evolution of flavor in the varieties we are bringing to market. You have your super sweet, savory or even umami flavor profiles. There is a tomato for everyone.”
“One of our latest introductions is the Tri-Color Cameo Cherry Tomato on the Vine, which features red, orange and brown cherry tomatoes,” he continued. “The sales of this new variety have been exceptional, proving that consumers are always on the lookout for something new and exciting. With the tomato category continuing to evolve, we can look forward to even more innovative and delicious tomatoes in the future.”
“Our flavor-forward approach inspires us to evolve and continue im-
proving the flavor profiles of NatureSweet snacking tomatoes,” said Jenny Halpin, External Communications Manager. “Our vertical integration allows us to focus on every aspect of each of our tomatoes, from testing and choosing the seeds with the best test profile, to the planting, the sowing, the packing and the transportation to ensure the best and most consistent quality and taste. Consumers notice this and reward NatureSweet with their purchase more than any other tomato brand. We have also put an emphasis on convenience and have created packaging that fits in the palm of your hand and contains wash-and-ready-to-eat snacking tomatoes. Our Cherubs and Constellation To Go snack packs have been a hit among consumers.”
“We are committed to innovating to delight consumers and grow the category and partner with retail partners to understand consumer preferences,” she continued. “We recently launched Adora, a unique heirloom tomato that has been awarded as the best tasting tomato in the world three years in a row by the International Taste Institute in Brussels, with subtle notes of savory and smokiness. It’s packed with nutrients and this superior quality tomato can elevate any dish. With a robust innovation pipeline, we are excited about partnering with retailers to drive the category to new heights.”
“At the heart of our operations lies a deep commitment to sustainability,” Cherry said. “We prioritize the respon-
sible use of resources by implementing practices that minimize waste. Within our greenhouses, every drop of water is carefully collected and reused, leaving no room for wastage. Furthermore, we have taken a significant step towards reducing our energy consumption by installing state-of-the-art screens at our facilities. These innovative screens contribute to a more efficient operation; ensuring that our energy needs are minimized. Additionally, we have implemented eco-friendly packaging for our tomatoes, utilizing punnets made from recycled plastics. By doing so, we actively mitigate the generation of waste that would otherwise end up in landfills. Our dedication to sustainability extends across every aspect of our business, driving us to continually seek environmentally conscious solutions.”
Naturesweet is positioned at the helm of the category with credentials that include being one of the largest CEA companies that is Fair Trade Certified, Equitable Food Initiative (EFI) Certified, and most recently B Corp Certified. “It is a designation that a business is meeting high standards of verified performance, accountability and transparency (based on factors such as employee benefits and charitable giving to supply chain practices and input materials),” Halpin said. “Our associates are the reason behind our success. We have the most committed and experienced workers growing and packing our produce; that’s why our produce has the highest levels of taste, quality and safety."
While energy drinks have long had a place on convenience store shelves, their evolution into a distinct fitness beverages category where products not only impart an energy boost but also functional and science-backed ingredients to promote performance and wellness is a more recent development. Leading fitness beverage companies like CELSIUS and Electrolit are grabbing the spotlight from brands that have historically relied mostly on sugar and caffeine for their efficacy, showcasing an assortment of natural ingredients like ginger and green tea to promote wellness along with a careful blend of minerals to aid in hydration and recovery. While these drinks appeal to anyone looking for hydration solutions from either physical exertion or even medical need, these leading companies are also cementing partnerships with professional athletes and sports associations in the form of sponsorships.
“Fitness trends and interest in living a healthier, active lifestyle have contributed to the increase and rising demand of the fitness beverage category, and CELSIUS has been one of the top contributors to the entire energy category’s growth bringing 25 percent of total new-to-category consumers,” said Kyle Watson, evp, Marketing. “CELSIUS stays ahead of trends and consumer insights in order to continue to bring in new-to-category consumers and those looking for a better-for-you alternative to traditional energy drinks. CELSIUS strives to continuously evolve their ex-
isting product portfolio with trending and refreshing flavor profiles and formulations that continue to appeal to fitness enthusiasts as well as a more conventional energy consumer looking for a more premium offering.”
Electrolit is likewise cognizant that consumers want their products to work fast, taste great and be better for them. “That is Electrolit’s promise and why we have risen to become a top five dollar volume brand in the category with the most consistent dollar volume growth over the past five years,” said Jake Sloan, Senior Marketing Director at Electrolit US. “Moving forward, we will continue to see an evolution towards even more targeted and specialized offerings that deliver tangible benefits. In addition, demand for functional beverages and instant hydration is no longer just coming from athletes or sports personalities. Performers, artists, party-goers and everyone in between want scientifically formulated hydration that they know is going to be effective and good for them. We are growing our roster of partners with many faces from the sporting and entertainment industry who are on board and loving Electrolit. In the same vein, we have been partnering with major music events like Coachella and The Governors Ball Music Festival to place hydration at the center of these party moments.”
Electrolit announced in July it was the official hydration partner of professional soccer player, Taylor Kornieck, who currently plays as a midfielder for the
San Diego Wave FC under the National Women’s Soccer Club and for the US national team. And CELSIUS in February was introduced as the official energy drink of the MLS club Inter Miami CF.
The company continues to promote its LIVE FIT lifestyle with an assortment of initiatives to encourage trial. “Innovative flavors and packaging are key in attracting a new-to-category consumer that values experiences and socially relevant brand offerings,” said Watson. “The CELSIUS VIBE Edition line of products uses experiential packaging and robust themed launches and activations to drive social engagement which appeals to Gen Z, the next generation of energy. In 2024, the brand will continue to engage consumers by embracing macro trends and delivering new VIBE flavors inspired by space and beyond. Cosmic Vibe, which recently launched, is the first taste of what the ‘Future’ has to hold for the VIBE line.”
Additionally, “CELSIUS engages consumers as they enter the category through their CELSIUS University Campus Ambassador program as well as through increased retail distribution on campuses nationwide with the help of the recent Pepsi distribution partnership,” she said. “We recently held our largest CELSIUS University Conference to date for the Fall semester, giving students from around the country a platform to get hands-on experience with our brand.”
Leading producers of sweet potatoes have watched and been part of the transformation of the category from the average sweet potato holiday staple dish to being incorporated into everyday meals. According to leaders like Scott Farms and Nash Produce, the category has grown steadily as consumers realize the versatility of the vegetable. Furthermore, sweet potatoes have also been an simple, yet tasteful addition to many meals and recipes.
“The industry is growing more toward the value-added sector of the industry,” said David Bradley, Supply Chain Specialist with Nash Produce. “We look across the board, and we see bagged potatoes, steamers, microwaveables or tray packs. Those are the four options we sell to our customers and how we contribute to that growth. One way that allows us to grow in the value-added sector is we invest a lot in the structure on the operation side, which allows us to store more volume and enhances the quality of the sweet potatoes to last year round and ship them to all of our customers 365 days a year. Also, we are customer focused; we are constantly trying to peruse the level of quality of our service to our customers. We want to have a good reputation surrounding Nash Produce. Lastly, we try to better
understand the operations—how can we maximize our productivity on the operations side? How can we find a sweet spot with labor when we are trying to produce these products? Also, we are trying to become more efficient so we can better serve our customers.”
As a very nutritious main or side dish, Scott Farms’ offering has been part of the evolution of the category since the beginning, and the company has continued to produce sweet potatoes yearround for their consumers.
“It’s one of the healthiest vegetables that you can eat, it’s very nutritionally dense, and that is no longer a secret,” said Jeff Thomas, Director of Marketing with Scott Farms. “Sweet potatoes continue to grow in consumption and in use too. It’s no longer a holiday type item because you can go into any retailer or restaurant throughout the year and find some dish that can be made with sweet potatoes. As far as the trend with those you are still seeing many things being done with them, especially on the retailer side from your fresh cut categories, to value-added products, the preparation of them and being incorporated in with other items. It is no longer a standalone side dish or dessert, it is being incorporated into a complementary item served with many proteins such
as pork, chicken and really anything you would like to pair it with. So, that is one of the things we are trying to do: encourage the usage of sweet potatoes as a complementary item. A sweet potato can be very flavorful, and its name ‘sweet’ is just that—it’s a sweet potato. When eating sweet potatoes, do I eat them with nothing on them; no butter, cinnamon, sugar or marshmallows, or I will eat them plain. There are very simple ways to prepare them or complex ways, so it’s very versatile.”
Since 1975, Vick Family Farms has been a leading grower, packer and shipper of several vegetables; it is now one of the largest farms producing sweet potatoes.
Vick Family Farms has more than 30 miles of land in three counties: Wilson, Nash and Edgecombe in North Carolina. The company has remained family-owned and operated and employs more than 250 associates. While sustainability has remained a topic of interest in the category, Vick Family Farms has been dedicated to sustainable practices that give consumers peace of mind when purchasing its produce. According to the company, Vick Family Farms has awards in conservation, which reflect the company’s dedication to reducing its environmental impact.
Whetherit’s staying in touch, cheering someone up by letting them know you’re thinking of them or sending a thank you, greeting cards have staying power. A practice that is ingrained in many, sitting down and writing a sincere and heartfelt note to wish congratulations, to offer condolences or to acknowledge a gift is still in effect. Consumers that are Boomers down to Gen Z still recognize the value and impact sending a card has and the lasting impression it can make personally and professionally.
“Designer Greetings celebrates our 41st year in business, and we’ve seen a lot of fads over the years; however, the social expression category remains strong,” said CEO Josh Kirschbaum. “The tradition of sending a greeting card has remained a constant over the years. Designer Greetings introduced a new series of handmade pop-up cards this past year, Designer Pop! The trend toward embellished cards with attachments, foils, glitter and pop-up seems to be where the greeting card industry is trending.”
“Designer Greetings has a variety of programs tailored to the grocery industry growth,” he continued. “With our coast-to-coast merchandising team, we offer the first in class service to properly maintain our card displays.”
“Hallmark knows it’s imperative that we evolve to meet the diverse needs of today's consumers,” said Amy McAnarney, VP and GM, Strategic Accounts and Business Development. “We aim
to create cards that get to the heart of what shoppers want to say, while authentically reflecting their lives and relationships. We have been proactively developing new creative strategies to meet the needs of multicultural and multi-generational consumers. Multicultural relevance includes themes around the importance of faith, family and home. Timely/topical content is an expectation, especially for African-American and Hispanic-American shoppers who see themselves as an early adopter of trends. Younger generations are looking for messages that reflect their own values—kindness, generosity, inclusiveness, importance of making a difference and putting good out into the world. Younger generations are often pop culture enthusiasts and appreciate Hallmark's extensive portfolio of licensed properties, which they grew up with or have grown to love. Hallmark is leaning into cards and collections that help people connect based on characters, stories, interests and identities they have in common through pop culture. We’re incorporating trending characters and shows, like Schitt’s Creek and Ted Lasso. We are also building off of popular 'new, -stalgic' licenses that are seeing a resurgence, like Friends, The Office and Golden Girls. Humor is a popular style that connects across generations.”
“One of the fastest growing segments of the greeting card category continues to be cards that lend themselves to becoming a keepsake, such as Hallmark’s
highly designed, premium cards and the three-dimensional pop-up paper craft cards that feature intricate designs and details—Hallmark Paper Wonder and Signature Paper Wonder,” McAnarney explained. “Hallmark continues to build on the popularity of these two card lines by innovating with new materials and formats across the collections. We are demonstrating category and brand leadership in the growing papercraft market by offering a range of impactful, unique and displayable three-dimensional papercraft cards. Each intricately crafted card unfolds, pops, and expands to reveal a distinctive surprise.”
“Celebrating moments big and small is at the heart of what we do at Hallmark,” she continued. “And making the most of birthdays, holidays and everyday celebrations will be easier than ever with the launch of Hallmark’s new party essentials and decor collection, Hallmark Celebrate!”
“For more than 100 years, family-owned Hallmark Cards, Inc. has been dedicated to creating a more emotionally connected world. Our promise to help people live caring, connected lives, full of meaningful moments,” McAnarney said of the company’s approach to category leadership. “We are here to help people care for each other, connect more deeply and celebrate life together. Our creative expertise shapes our understanding of consumers, drives innovation, differentiates us in the marketplace, and gives Hallmark and our partners an unparalleled advantage.”
Leading soup suppliers are encouraging retailers, food establishments and meal prepping consumers to consider soup a year-round option. No longer limited to chilly evenings or sick days, soup is a worthy option and depending on the ingredients can complement an entrée or stand on its own. Suppliers are steering the category away from the visually unappealing and sodium rich soups of the past. Today’s soups are made with whole foods, robust ingredients and are a better for you option.
Suppliers meanwhile are keeping the category relevant year-round. Bob Sewall, Chief Customer Officer for Blount Fine Foods said: “The soup business for the last six years has grown 200 percent and it’s going to grow another 55 percent in the next four to five years so the outlook is very, very good, and as a result we’re launching our own— you’re aware we have our Clam Shack soups out there which is the No. 3 selling soup line in the country—we’re also adding and changing—we’re going to have a line of Blount Family Kitchens combined with our Clam Shack soups so that we will have a seafood line and other best-selling items—chicken and wild rice, on and on and on. The sales are telling us there’s room in the category for another branded soup, so we are filling that void.”
“We already do most of the category management, so between Panera, the Blount Family Kitchens and the private label, we’re able to make sure we have
the optimum number of items and that the customer has the right choices,” he continued. “Nobody leaves the store without buying soup. At the end of the day we’re going to sell more soup, period. That’s the goal for our customers.”
Consumers are expecting better for you options within the soups category, a far cry from the sodium-packed concentrate cans from their childhood. Blount Fine Foods has responded by offering soups that are made with careful consideration of the ingredients that make into their recipes. “It’s all about the ingredient deck being easy to read; people understanding what they’re eating to be preservative-free is really the gist of it,” Sewall said. “If it’s broccoli cheddar soup, you should start with broccoli. So the ingredient deck is the opportunity. We add flavor by ingredients, not additional salt.”
To promote category engagement and exploration, Blount Fine Foods is directing attention to the launch of its new soup line. “We’re launching this new line so we’re going to engage them with high quality goods for your products,” Sewall said. “We’re going to be able to help our grocery partners sell more products. It’s about category management. It’s making sure that you have all the right items on the shelf so that the shoppers don’t leave without buying something. We’re able to cross promote soups with mac and cheese, with pot pies, we’re able to make meal deals. Again, for our customers, being in the supermarkets it’s giving them more
high volume moving items that’s going to help their bottom lines.”
“The most important thing is LonoLife from the very beginning is focused on clean label, high-quality bone broth that is best tasting,” President and Co-Founder Brian Hoppe previously said. “We’re staying true to our core. We were the original bone broth. We continue to win on convenience and taste. We don’t plan on diverting from our core strategy. We have a great base of consumers and they want diversity in flavors. We also have tricks up our sleeve. We’re seeing this migration to bone broth. We’re leaving the noodles behind. LonoLife is working on a high protein collagen rich bone broth full meal opportunity.”
LonoLife has directed attention toward broths and bone broths to see where untapped opportunities can lead the category and potential product launches. “There’s going to be a strong emphasis on healthy items, clean labels, natural ingredients and expanded flavors on the broths. And we’re going to see a strong emphasis on lower sodium,” Hoppe said. “Historically soups in general are high in sodium and as we look at health trends, consumers are seeking lower sodium options. The soup category—they need to get on board. Some of the premium natural products the overall category needs to catch up. We’re going to see lower sodium. We’ve got to keep investing in the full channel. Cleaner labels. In all of our categories we have to deliver on health.”
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Thelicorice category has succeeded in captivating shoppers with a sweet tooth who appreciate the nostalgia associated with this sweet and chewy confection while simultaneously enhancing the category’s offerings with licorice that improves upon flavor, mouthfeel and packaging. Bringing together two unique types of consumers is no small feat. However, licorice category leaders have managed to captivate both sides with flavor profiles that resonate with pleasant memories and keep current consumers eagerly awaiting the next flavor. The demand for licorice rests on more than emotions. Data reveals licorice outpaces other types of popular confections. Flavors, variety and bright packaging are helping to keep licorice in consumers’ carts.
“Licorice is one of the fastest growing categories in confection today, outpacing taffy and chewy candy and non-chocolate candy,” said Kenny's Candy Company’s VP of Sales, Steve Ornell. “Unit sales continue to grow despite the average unit price being the highest within these three categories. That said, the average unit price change is the lowest in the three categories. Wiley Wallaby brand is growing three times faster in dollar sales than other top selling licorice brands, with Wiley Wallaby units sales growing faster than the rest of the category. Wiley Wallaby is No. 3 ranked licorice brand and represents 18 percent of the licorice net growth vs a year ago.”
“For years, consumers knew licorice
only as traditional red and black twists,” said Kenny’s Candy Company’s Director of Marketing Jadi Anderson. “As consumers have evolved, the industries have had to change as well. This change has been vital to our success with Wiley Wallaby—the bigger bite and better flavor was something that consumers were, and continue, looking for. Moving forward, we anticipate that these standard offerings will remain core to our business. However, we continue to see a desire for more customized products that offer a variety of claims, including things like low sugar, gluten-free, beneficial add-ins.”
“Here at Kenny’s, in addition to analyzing current trends and data, we have a skilled research and development team and active sales andarketing teams that help to inform new products,” she continued. “They work hard each day to make sure that our current products remain top-notch and help us to explore innovation. Because all these teams are entirely in-house, we’re able to ideate and react faster than others. Whether it’s a new flavor, ingredient alternative or new format, Kenny’s has proven over the last 35 plus years that we’re willing to explore almost any idea that furthers the licorice market!”
“The licorice category is continuing to lean in more towards premium licorice as consumers look for softer, more flavorful and cleaner licorice to snack on,” said Megan Vail, Darrell Lea Category Manager. “Our brand is built on quality and authenticity with best in market
claims as well as ingredients. We are proud to use natural colors and flavors, no preservatives, non-GMO ingredients, sustainable cocoa as well as being 100 percent palm oil-free."
Consumers are demanding betterfor-you choices across categories and licorice is no exception. What seems like a tall order coming from the confections side, leading suppliers have met the challenge to offer a better for you, less processed option. “Kenny's Candy Company has shown great leadership in better for you options which include last year’s introduction of Wiley Wallaby 1G Very Berry, which is a low sugar, and gluten-free option for consumers,” Ornell said. “At Sweets and Snacks Expo, we launched a second SKU 1G Watermelon. Both items contain no sugar alcohols, are certified gluten-free, naturally flavored, and vegan. The packaging is outstanding, and we kept the soft chewy texture and burst of flavor our consumers love.”
Darrell Lea continues to follow the same recipe its founder invested in more than 50 years ago, focusing on quality and ethically sourced ingredients, Vail said. "We have replaced 100 percent of palm oil with sunflower oil across all our Darrell Lea branded treats. We recently launched chocolate covered licorice bites which provide a unique offering as well as a great introductory item to non-licorice consumers to the licorice category. We are currently exploring flavor extensions to provide more flavorful options.”
Eventhough households can always return to dining out, more consumers are opting to prepare meals at home. Whether it’s a newfound passion for cooking or an attempt to save money on meals, suppliers are enabling this lasting preference by ensuring there is a variety of meats available at the store level. Veal suppliers in particular are making cuts accessible to shoppers that allow them to bring restaurant-quality cuts of veal home to cook in their kitchens and on their grills.
“Veal has always been recognized as a specialty protein, and for more than 75 years Catelli Brothers Family of Foods has provided customers the finest quality veal that is easy to prepare, highly versatile, great tasting, nutritious, tender and delicious,” said CEO Tony Catelli. “There is a ‘new’ veal industry today, and we must continually work to educate consumers that our animals are humanely raised in group housing, untethered and fed a healthy diet of both milk and grain. That our veal calves are raised to an average weight of 500-650 lbs. All Catelli Brothers veal is Halal. Many shoppers also need to learn how to prepare veal. To help achieve these goals, we built a robust recipe section on our website. The continued high traffic to this section—by both novice cooks and trained chefs —is proof that there is growing interest in veal as a protein option. Consumers are learning how to prepare a wide range of quick, easy and delicious veal dishes for any meal or occasion."
Strauss Brands' offering of veal is raised by family farmers rooted throughout the Midwest. "They have a passion for quality and a commitment to raising calves the right way," according to the company website. "The veal industry evolved by utilizing two primary by-products of the dairy industry —bull calves and whey."
As such, Strauss Brands buys Holstein bull calves from local dairies. The company partners with cheese manufacturers across the region to apply whey in its veal feed. Strauss Brands takes pride in the fact its network of family farmers have been endorsed by reputable animal welfare groups in addition to the American Veal Association, "making our veal not only delicious, but something you can feel good about."
Sustainability-focused initiatives have been top of mind for Catelli Brothers Family of Foods. "We are currently one of the many NAMI member companies committed to meeting the standards set by the NAMI Protein PACT," Catelli said.
Catelli Brothers offers a full variety of milk fed and grain fed veal. “It’s available, fresh, frozen, portioned controlled, breaded, seasoned, cooked and packaged in a variety of options such as MAP, VSP, Shrink Bag and Roll Stock,” Catelli said. “Our USDA HACCP-approved processing facility can fabricate to meet the needs of today’s operator/ consumer. To address the ongoing labor issues at store level our products can be delivered case ready, random weight or
fixed weight and pre-priced.”
The company has been identifying opportunities outside the veal category to complement its existing offerings. As a result, the company changed its name to Catelli Brothers Family of Foods around 18 months ago after acquiring a second US production facility in Sutton, MA. “This has enabled us to expand from providing veal and lamb into offering a wide variety of value-added marinated, seasoned, ready to cook and cook-in-the-bag products that include beef, chicken, pork and turkey,” Catelli explained. “This is in response to the marketplace. According to the 2023 Power of Meat study: in 2016, 37 percent of meat shoppers purchased value-added meat products sometimes or frequently. By 2023 that number increased to 67 percent. Consumers want variety and convenience and that’s why these value-added products are so in demand, especially among new shoppers.”
Catelli Brothers Family of Foods’ approach to leadership is a collaborative one. “Our management and employees continue to be very proud of the lifetime commitment to our company taking an active leadership role in the veal industry as members of both the NAMI and the American Veal Association,” Catelli said. “We have always worked together to produce products that everyone in the entire veal industry can be proud of every day. And I look forward to continuing our leadership role into the future.”
As a division of the largest vertically integrated veal company and one of the largest lamb companies in North America, we control every phase of production. For more than 75 years, Catelli Brothers has been providing unequaled customer service and safe, traceable, nutritious and delicious products.
Now we have broadened our family of meat products to include value-added marinated, seasoned, ready to cook and cook-in-the-bag selections in beef, chicken, pork and turkey. Your customers will love them because they’re quick, easy and flavorful.
Plus, our expanded grinding operations now deliver fresh, case ready beef, including 100% Wagyu, Grass-Fed, Organic and Regenerative. Choose from a wide variety of beef grinds and burgers, as well as veal, lamb and pork options in either Brick or MAP packaging.
To learn more about our customized programs call Bill Santos, Vice President Retail Sales, 856-869-9293, ext. 211
For consumers who are determined to cut simple carbs from their diets, muffins can be an indulgence that some people can’t give up. Whether it’s the balance of sweet and sour in a cranberry and orange or a decadent chocolate muffin, consumers demand and expect a lot from muffins. Soft, fluffy and packed with a flavor punch, muffins suppliers continue to keep their products accessible in the bakery section and have allowed for consumers to recreate their favorite muffins in their own kitchens.
“Bake’n Joy’s clean label brand of bakery solutions is marketed under Kitchen Cupboard Clean Label Products name, and with products across multiple categories, this line provides retailers with the ability to tout the highest level of desired product attributes, such as no artificial flavors, preservatives, colors, high fructose corn syrup or high-intensity sweeteners to name a few,” Director of Marketing Jayne Kearney previously explained. “The term clean label is still considered an industry term, so we highly recommend retailers use messaging that conveys the use of pure, wholesome baking ingredients that are simple and familiar.”
Category leader Bake’n Joy Foods has remained busy, keeping the momentum and demand for muffins buzzing. At a time when most companies were at a standstill, Bake’n Joy Foods acquired L&M Bakery. L&M Bakery specializes in loaf cakes, fruit squares and a combination of items that were offered at supermarkets and other retail channels
across the New England and Mid-Atlantic states. “Similar to our purchase of Boston Coffee Cake in 2009, this acquisition brings another iconic New England bakery manufacturer to Bake’n Joy Foods and allows us to provide our customers with a wider variety of bakery solutions,” Bob Ogan, President and CEO of Bake’n Joy said at the time of the acquisition. “Being a private family business, our values of caring for people and compassion are present throughout the organization. It drives who we are to our internal and external customers. I am truly excited for what this offers Bake’n Joy associates, the L&M team, and our customers.”
L&M Bakery’s inventory complemented Bake’n Joy Foods’ offering of predeposited frozen muffin batters and doughs, scoop batters, mixes and bases, fully baked loaf and coffee cakes and streusel toppings. The company has gone to great lengths to keep the category inclusive to consumers with dietary needs. A notable example occurred in 2020, when Bake’n Joy became the exclusive distributor of Freedom Gluten Free packaged donuts.
In recent years, Bake’n Joy introduced a Lemon Loaf Cake and scoop and bake batter along with Apple Cinnamon Coffee Cake (no nuts,) and Apple Cider Muffins and Loaf Cakes. The muffins and loaf cakes were also offered in classic harvest flavors such as Pumpkin Spice, Zucchini Nut, Carrot Cake and Caramel Apple. “Bake’n Joy has a long-standing history of providing bakers across the
country with high quality flavors of the season,” Kearney explained. “Freshness is a key driver of the purchase decision among Millennial shoppers. Bake’n Joy’s freezer to oven convenience enables instore bakeries to bake fresh throughout the day and evoke the senses to stimulate more impulse purchases of fresh baked muffins among this demographic audience.”
For nearly 80 years, Bake’n Joy has built and maintained partnerships with its retail customers. “We work hand and hand with them to develop proprietary bakery formulations that are unique to them, and provide competitive differentiation in the marketplace,” Kearney said. “We listen to our customer’s particular needs then leverage our best-inclass food technology team to deliver the highest level of product quality and satisfaction in the industry. It is this level of customization that makes Bake’n Joy the manufacturer of choice among some of the most distinguished grocery chains. Our customers recognize the importance of providing fresh, high-quality muffins, coffee cakes and loaf cakes to their bakery programs, and they turn to Bake’n Joy to deliver on this promise.”
Through its private label program, it’s highly likely consumers have enjoyed Bake'n Joy Foods without even realizing it. “Retailers purchase high-quality bakery solutions through our vast distributor and wholesaler network. What’s more, our product formats enable retailers to capitalize on fresh, on premise baking,” Kearney said.
Leaders like Dietz & Watson and Boar’s Head have dedicated their time to ensuring consumers receive high-quality, tasty everyday meat options that have made these companies trailblazers in the category. Whether it’s an addition to a charcuterie board or the main protein in a sandwich, these companies have been paving the way in deli meats for decades.
Since 1939, Dietz & Watson has been making cooked deli meats with hand blended spices and has continued to set itself apart within the category. Dietz & Watson has been devoted to transparency by ensuring consumers know exactly what is going in their food. The company has continued to listen to consumer feedback and launch new products. In 2023, Dietz & Watson launched two new deli meat products with new flavor profiles: Hot & Honey Chicken and Uncured Cherrywood Smoked Ham. The new deli meats are fully cooked and sourced from family-owned farms.
In a previous interview with Grocery Insight, Senior Retail Marketing Manager Taylor Grissinger emphasized the approach the company takes when it comes to providing for its consumers.
“At Dietz & Watson, we sell more
than just premium products, we sell solutions. We take a holistic approach when it comes to our business, which to us means working with our customers to accommodate their unique wants and needs outside of the product itself, and into programming, as a means to achieve joint business goals and objectives,” said Grissinger.
Dietz & Watson has found that tradeshows have become a hub for conversations and a strategic place to efficiently conduct business and hear feedback from trusted industry partners. At a recent IDDBA show, D&W mentioned the company was focused on solutions and innovation.
“Our goal for this year’s IDDBA showcase was to present our vision and new solutions for what we have coined ‘Deli of the Future,’' said Grissinger. “The deli has rapidly changed over the last two years and will continue to evolve. With that, we have welcomed the challenge of meeting the new demands of both our retailer partners and the consumer.”
“We sell food and food is relationship based. Customers use each of their senses to taste, see and feel when making a decision. This year’s showcase was not as well attended as in past years; how-
ever the retailers that did attend wanted to be there, making for very productive interaction. Overall, the showcase continues to prove to be time well spent for our organization,” she said.
Retailers got a first-hand look at what consumers are looking for. As IDDBA has become a destination for innovation and strategy, retailers that attended the tradeshow were able to share their feedback on the growth of the category.
“You need to be there, you need to connect with the industry and have this special time to deep dive what you are missing,” said Voni Woods with Giant Eagle. “If you don’t, you’re behind. What we do enjoy [at the show is] people [meeting] in person, innovation, awards and conversations.”
Boar’s Head was founded in 1905 in New York City. Founder Frank Brunckhorst was disappointed and dissatisfied with the deli meat available and set out to create a deli meat with a higher standard of quality and taste. The company has maintained its reputation as one of the leading deli meats companies and has also remained family-owned and operated since its inception.
Leading fudge producers know the consumer appeal of a small-scale, homemade recipe and ensure their foundational branding spotlights their modest and nostalgia-sparking origin stories. But companies like Northern Confections and Country Fresh Food & Confections also aren’t stuck in the past, keeping up with flavor and diet trends as well as manufacturing technologies to ensure they have choices for today’s modern consumer who adhere to a variety of diets. Their roots are important, however, and these fudge makers keep their communities and retailer partners close to the heart when developing product expansions and/or outreach opportunities such as fundraising.
Ed Stockton, Owner of Country Fresh Foods & Confections, shared on the company website: “My wife Pamela and I started Country Fresh Fudge in 1989, next to the foothills of the Smoky Mountains, in the small Tennessee town of Oliver Springs. At that time, we owned two convenience stores and delis where we made and sold fudge to our customers. We were constantly told that our fudge was much better than the other fudges people had tried in Gatlinburg, TN.”
Since then, Country Fresh Food & Confections has grown and evolved its product offerings to include sugar-free, keto-friendly flavors as well as retail options that cater to a variety of needs including fudge mixes, variety packs and even private label. Stockton continued, “We have strived to create the perfect fudge, changing our recipes numerous
times until they were perfect, and to this day as technology changes so do we. We are a company built on values and a reputation that honesty before profit is always the way to go. These are values I learned as a child working in my mother's bakery. I learned that the customer is what you're here for. If it's not right to them, then it just isn't right.”
Up in Michigan, Devon’s Mackinac Island Fudge, which is part of Northern Confections, got its start a few years later. “Devon’s Mackinac Island Fudge has been manufacturing the area’s finest fudge and confections for more than 25 years. Opening our first retail location in Mackinaw City in 1997, we have been fortunate to launch the distribution of products nationwide in 2011, making it possible for everyone to enjoy our delicious fudge and confections in every state. Our goal is to bring delicious Mackinac Island Fudge and Confections to everyone,” according to the company.
Devon’s makes frequent appearances on gift ideas lists celebrating uniquely Michigan products; the company also manufactures assorted candies and saltwater taffy, and according to local ABC news affiliate WZZM-13, it produces more than 250,000 pounds of fudge yearly. Devon’s only began national distribution of its production in 2011 but keeps its manufacturing local. According to WZZM-13, the company has opted for only using ingredients from suppliers within the state of Michigan due to the company understanding the value of supporting local small businesses.
It’s also supporting local communities by offering various fundraising options making use of its confections. The company website explained: “Devon’s Mackinac Island Fudge is a family-owned and operated business that fosters an environment of community. At work we all strive to produce, package and ship the best products and outside of work to be involved members in our communities. Being a part of our local communities is important to us and we try to be involved with as many local events as possible.”
Devon’s further enhanced its local infrastructure in 2020 when it purchased a production facility in Saint Ignace, MI, to support increased production and distribution. “With a staff of more than 40 employees, we are now more equipped than ever before to meet the needs of our customers. We will continue to put our customers first in everything we do,” according to its website.
Community was also instrumental in Country Fresh Food & Confections’ longevity. Stockton explained on the company website that a fire in November 2003 destroyed everything except for a file server and one forklift. “However, we knew that this time of year was the busiest time for not only us but for our customers. So, we felt obligated to hurry back into production. On Dec. 1, 2003 the first batches of fudge were put into production. Without our loyal customers, dedicated employees, understanding vendors and our community, we surely would have faltered,” he wrote.
As inflation has continued to spread throughout the industry and consumers are looking for ways to tighten their belts, leaders in the private label section realize that while consumers are looking for cost reduced products, they are also looking for quality household products and flavorful beverages and snacks and meals they can count on.
In a previous interview with Grocery Insight, PLMA acknowledged the start of 2023 took off on the right foot as the association's hard work during the previous year set its members up for success. “We’re coming off a tremendous 2022, where private label smashed all previous records in both sales and units,” said Peggy Davies, President of PLMA. “In fact, store brands accounted for about 30 percent of all new dollar sales flowing into the US retailing industry last year. All indications are pointing in a continued positive direction for this year.”
“Regarding initiatives, PLMA’s members will continue to strive for consistent quality, innovation and value in their store brand products as they expand across all categories and channels. As an association, we are constantly looking for ways to add value to being a member of PLMA through our executive education programs and conferences and professional networking opportunities as exhibitors and attendees at our annual trade shows and by holding events and conferences throughout the year.”
Taking a closer look at the main forces driving the category, PLMA has recognized that the category has continued to evolve after the pandemic. “The pandemic influences a change in so many areas within consumers’ personal and professional lives,” explained Davies. “The lock down has come and gone and there’s still a rippling effect in retail and CPGs. And of course, we can now add economic uncertainty into that mix.”
The PLMA's leading tradeshows, ‘World of Private Label’ International Tradeshow which was held in May in Amsterdam and its annual Private Label Tradeshow in Chicago, coming up in November, is "where we expect to see
many new products and packaging reflecting the rise of consumers’ desire for sustainable, eco-conscience products as well as those products that support the work-from-home lifestyle and need for
“We are seeing more and more consumers start to shift to the private brands looking for that lower price option from the [national] brands. Those consumers are realizing that the quality gap from brand to private label has closed over the years as more and more retailers have taken the time to build strong quality private brands. Inflation and the impact it has had on consumers’ wallets has not been good, but in the long run it will be good for private brands as a whole as more people will continue to buy the private brands even after inflation starts to ease.”
— Kevin Cyr, Catania Oilsconvenience," Davies said. “The pandemic really influences the health and wellness category, and that trend shows little signs of slowing down. Self-care— whether it’s health and beauty products or snacks as a small, healthy indulgence—is a huge area of opportunity for private label.”
Catania Oils Corporation has several development initiatives planned for the year with partnerships at the top of the list. “This coming year our major initiative is to focus on strengthening our strategic partnerships with our current customer base and developing new ones with new customers,” said Kevin Cyr with Catania Oils. “Over the past three years we have seen so many issues with supply chain and out of stock issues that we have been fielding calls from existing, potential and past customers looking for us to help fill product shorts they had been experiencing. While we want to expand business and take on potential new business, we had to have a hard look and make difficult decisions on what was best for our
true partners, and would we be hurting them if we tried to help someone that might be a transactional sale and go back to being a stretch to sell once things settled down.”
“This year we want to really build on that with our customers who have been our strategic partners and start to build stronger partnerships with those customers who may have teetered on being a transactional account,” he explained. “By doing this we hope to look at opportunities that make sense for us and our partners that may require significant investment in things like production lines and new packaging for both of us to build on. As an example, we have just made significant investment in two new bottle types—5 quarts and PET gallons—with two separate customers willing to make long term commitments with us. We want to do more of this in the coming year and look to bring on some new customers we have strived to get in the past with this type of philosophy.”
Alongside strengthening partnerships during inflation and supply chain issues, Cyr mentioned the company has been trying to keep costs down. “We are working hard to keep our costs as low as possible,” shared Cyr. “We are looking for multiple vendors for our raw materials where we never really did in the past. We are doing this to ensure supply and find the best possible pricing we can. Oil markets are still at the highest levels we have ever seen, but we are working closely with our customers to educate them on the right times to buy and find those dips in the markets to help keep their prices as low as they can on the shelf.”
There are several trends that are driving the category, but Cyr has noticed that private label offers a lower price that consumers appreciate. “We are seeing more and more consumers start to shift to the private brands looking for that lower price option from the [national] brands,” he continued. “Those consumers are realizing that the quality gap from brand to private label has closed over the years as more and more retailers have taken the time to build strong quality private brands."
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