June 2024 Grocery Insight

Sweet Success: The NCA wraps up yet another satisfying Sweets & Snacks Expo

A Destination

The Expo was the place for category leaders to convene and reignite partnerships

Brainstorm

Industry peers synergized and inspired relevant ideas to elevate the industry

Solutions

Trusted feedback is now manifesting into exceptional products and packaging

Special Report

Sweets & Snacks Expo Takeaways

Key Takeaways

• Exhibitors emphasized their unique selling points tailored to meet evolving consumer preferences for convenience and health-conscious choices

• Trends observed at the Sweets & Snacks Expo included heightened demand for satiating snacks, innovative textures and alternative energy sources

Attending industry tradeshows in-person allows for exhibitors and attendees to fully immerse themselves in the show experience, from the show atmosphere to authentic reactions from booth visitors and practical and useful feedback that manufacturers can apply to their product lines. Sweets & Snacks Expo is one example of this immersive and energetic atmosphere attendees and exhibitors alike are drawn to in order to exhance ideas and feedback amongst trusted industry peers.

Chomps approached this year’s Sweets & Snacks Expo with clear, defined goals. These objectives centered around, “relationship building and new customer opportunities,” said Matt Melloy, VP of Sales. Additional objectives included, “brand building and partnership/vendor relationship building; research and trend identification and lastly, supplier connections and new partner opportunities.”

“Wiley Wallaby Minis made their first Sweets & Snacks Expo appearance this year,” said Jadi Anderson, Director of Marketing for Kenny’s Candy. “These Grab-and-Go products are available in both a count good and share size pack, tailored specifically to bring Wiley’s growth to check lanes and countertops across the country.”

“Going into Sweets & Snacks Expo, the Kenny’s team aimed to have meaningful conversations around these new offerings and how they can bring Wiley into a new set without jeopardizing current sales and growth,” Anderson continued. “The response to the products was overwhelmingly positive, with many buyers committing to future orders on the spot. As always, the show provided a great venue to have these conversations as well as other to explore how we can better serve our partners across various retail channels.”

“Sweet Chaos also debuted a new

flavor at Sweets & Snacks—S’mores,” she added. “This chocolate flavored popcorn features both a milk chocolatey and marshmallowy drizzle and is topped with graham pieces to bring you right back to those summer nights around the campfire. This is our first everyday edition to the Sweet Chaos drizzle line up since the drizzle offerings were introduced and was definitely a fan favorite at the show.”

“We received great feedback from customers/retailers on the shelf stable products/snacks,” said Kimberley Parrales, Marketing Manager for Fratelli Beretta USA. “Space in the refrigerator is always an issue which is why shelf stable items opens more doors. Retailers loved the different varieties of snacks that Fratelli Beretta offers, and shippers' capabilities brings opportunities for sales growth. Retailers I spoke with responded very well and were excited to hear of Italian meats with shelf stable capabilities which opens up opportunities to new departments and extended growth. We received very positive response to packing and products, especially when you are not candy at a candy show.”

“Ferrero had a great experience as we do every year,” said Senior Marketing Director, Yann Bastien. “The time we spend with our peers, industry professionals and retail partners at Sweets & Snacks Expo is invaluable. As mentioned, our presence in the US is growing, so shows like these really allow us to showcase how we’re doing this, and this year Tic Tac Chewy did just that. It is Ferrero's first innovation exclusive to the US market on one of our legacy brand, underscoring our commitment to sustained growth in the North America market.”

The Chomps team observed several indispensable and vital trends and consumer expectations of candy and

snack options on the shelf ranging from heightened demand for satiating snacks, savory textures and lasting bursts of energy. “Protein was king,” Melloy said. “Consumers looking for filling, satiating snacks and meat snacks were found throughout the expo. We saw both meat-based and protein chips gaining more traction. Even brands incorporating protein into candies.”

“Multisensory and texture experiences are on the rise in the form of freezedried candy, Pringles Mingles, Hershey’s crunchy waffle cone bars, Tic-tac Chewy which offer crunchy exterior and chewy inside and peelable gummies, as popularized on TikTok,” he continued. “Unexpected flavors and collaborations; namely Vlasic x BIGS pickle flavored sunflower seeds, Cinnabon x Boom Chicka Pop Popcorn and Utz x Mike’s Hot Honey Extra Hot potato chips. And finally, alternative energy sources; new forms of energy-boosting snacks: caffeinated chocolate, gummies and gum.”

“This year, we saw many familiar themes such as better-for-you, interactive snacks and new textures but, I felt there were many companies highlighting these in a different light,” Anderson said. “We saw products that allowed, if not encouraged, consumers to 'play with their food' by peeling outer layers, chewy and crunchy textures paired in new ways, and even dietary supplement gummies making their way into a few booths.”

She continued: “For Kenny’s, one of these trends spoke directly to our newest production capability—dietary supplements. We continue to see these products pop up not only in health food stores and aisles but also in mainstream candy/snack sections. Our team is actively working to identify the whitespace in these areas and establish

r Cont'd on Pg. 6

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Special Report: Sweets & Snacks Expo Takeaways

OneBetter-for-You-Candy

key subcategory of the confections category is better-for-you candy offerings, which have been steadily gaining traction due to appealing flavor pairings and suppliers recognizing a growing population of consumers that prefer to indulge in sweets and sours without the guilt. Some suppliers are going a step further to ensure their portfolio is inclusive to shoppers who have allergies and other dietary restrictions that gives better-for-you candies a more meaningful purpose.

“The Sweets & Snacks Expo show is a must-do show for us,” said Jeff Grossman, YumEarth's VP of Sales and Brand Development. “While it was a big change moving to Indy from Chicago, I thought this show was the best one yet. Our goals were simple: reinforce our key every day and seasonal programs and introduce new innovation and all of those goals were met.”

At this year’s Sweets & Snacks Expo, YumEarth highlighted its seasonal offerings and introduced a line of sour, chewy candy complementing its current Organic Sour Giggles offering. “Our seasonal solutions were received well as we had tremendous response to our new innovation, especially our Sour Littles,” Grossman said. “ Sour continues to be hot subcategory in confection. We designed Sour Littles so the consumer can easily understand what the product is similar too in the conventional marketplace.”

YumEarth received validation that consumers and retailers continue to seek out better-for-you confections and end users with allergies aren’t exempt from having a sweet tooth. “We continue to see a need for a better-for-you product offering, especially with allergen-friendly solutions,” he said. “We continue to see more emphasis on non-chocolate due to the pricing concerns of chocolate. Retailers are looking at expanding non-chocolate offerings both every day and seasonal.”

He added, “Once we align on a true definition in the industry of what ‘better-for-you’ means which is a challenge for the industry as that could mean allergen free like YumEarth or low sugar like Lily’s. It is an emerging space within confection and is following the snack industry with added benefits and cleaner ingredient decks. Since Covid, the consumer is more aware of eating cleaner, but still wants their great tasting treats.”

Following their interactions and meetings at their booth, YumEarth believes attendees will recognize and value YumEarth’s leadership within the better-for-you candy category. “Our goal is always to be viewed as a category leader and expert in our space, I believe we continue to be the must have brand.” Grossman said. “Our commitment to innovation both in seasonal and everyday has allowed us to expand our leadership position."

r From Pg. 4

key partners as we expand our offerings. In terms of texture and playability, these are items on our radar. Our R&D team continues to explore possibilities within both licorice and popcorn as well as adjacent categories.”

“Each year we usually launch a new product innovation in tandem to Sweets & Snacks Expo to create momentum, awareness and excitement amongst our retailers, and this year’s was no different,” Bastien said. “As far as industry trends go, we’ve seen an upswing in the demand for fruity flavors from consumers and have been able to capitalize on this with new products. Fruit flavors have helped drive the growth of the Tic Tac brand in the past few years such as Tic Tac Strawberry and Cream or our new Tic Tac Citrus Adventure revealed

during the show. Ferrero’s research shows that in the sugar candy category, people today are looking for surprising new textures as well as flavors. Sour variants are becoming a new classic and represent a strong expectation from sugar candy lovers and Gen Z in particular, always on the look for varieties and novelties. Those insights led to the launch of Tic Tac Chewy—a fusion of Tic Tac’s positive refreshment and flavor expertise with the playfulness of sugar candy.”

“Chomps’ differentiators: we offer the highest-quality, sustainably sourced protein without hidden, harmful ingredients; we are 100 percent grass-fed and grass finished beef; 0g sugar; real ingredients; 10g+ protein; reach differentiated consumer from other meat snack shoppers,” said Melloy.

“Sweets & Snacks Expo allowed us to have some wonderful conversations with others in the space,” Anderson said. “Our Wiley Wallaby Grab-and-Go offerings were a show stopper and allowed us to highlight how Wiley can transcend the candy aisle, bringing the brand’s growth into different sets across the store. Conversations surrounding the Sweet Chaos brand allowed us to showcase S’mores and also to expand upon the brand as a whole.”

Attending industry tradeshows like Sweets & Snacks Expo is beneficial for companies to interact and exchange ideas on how to better serve end users. By attending these shows, companies can stay in step with influential trends and ensure their product offerings reflect what consumers are looking for in their favorite candies and snacks.

Special Report

IDDBA Takeaways

Key Takeaways

• Exhibitors highlighted products and solutions, such as Emmi Roth Cheese’s Dip and Spread Line and Reser’s Grab & Go Snack Packs, designed to meet preferences for bold flavors and convenience

The International Dairy Deli Bakery Association’s 2024 show in Houston, TX recently wrapped up, affording exhibitors and a wide swath of industry players the opportunity to network and showcase the latest company initiatives and innovations in their respective categories. Topics of focus included how shifting economic winds and changing lifestyles are spurring consumers to look for value and convenience while still prioritizing healthier and wholesome choices for their families.

“IDDBA has always been a key trade show for Emmi Roth,” said SVP of Sales Tony Salathe. “Connecting with our valued customers, brokers and distributors in-person to share innovative new products is incredibly beneficial. We value IDDBA’s diverse membership— allowing us to collaborate with small independents to the world's largest corporations. It is a key networking event for the dairy industry, and we’re always excited to be part of that.”

This year, Emmi Roth showcased an array of new and best-loved products from its family of brands, including Athenos, Roth Cheese, Emmi USA and Cowgirl Creamery, said Salathe.

“Athenos was added to the Emmi Roth family of brands in 2021,” he explained. “Since then, Emmi Roth has been able to offer America’s No. 1 feta brand to its customers nationwide. Athenos had some exciting new innovations to showcase this year, including Athenos Whipped Feta Dip & Spread, a Chocolate Hummus and Graham Cracker Snack Pack and Athenos Crumbled Feta Cheese with Tajín.”

Meanwhile, “We heard a lot of positive feedback about our new Dip and Spread Line from Roth Cheese, which includes Roth Buffalo Ranch Cheese Dip & Spread, Roth Chunky Blue Cheese Dip & Spread, Roth Jalapeno Havarti Cheese Dip & Spread and Roth Caramelized Onion Cheese Dip & Spread—all featuring award-winning and fan-favorite Roth specialty cheeses,” he said.

Logistically, “Emmi Roth is excited to have our new headquarters and cheese conversion facility up and running in Stoughton, WI. The new facility enables us to offer a variety of cheese formats to retailers, including new custom shredded cheese blends using Roth Grand Cru, gouda, fontina, havarti and more,” he said. “Beyond the cheese case and deli, we’re also able to provide custom solutions for hot cases, grab-and-go, take-and-bake and more.”

Reser’s Fine Foods showcased a creative and innovative range of convenient meal solutions, new premium salads and best-in-class bulk offerings at the show. “We’ve innovated across our entire portfolio to bring bold new flavors and convenience to consumers,” said Anne Nelson, Senior Deli Brand and Strategy Manager. “Our deli department partners have the opportunity to offer a variety of restaurant-inspired prepared foods that showcase trending ingredients and bring an unexpected twist to comfort food classics.”

Customers also saw an increased focus on the Stonemill Kitchens brand with a new line of premium salads and updates to dips —with Pumpkin Pie as a new seasonal flavor—to improve onshelf position and consumer satisfaction.

Hissho Sushi, meanwhile, focused efforts on making its booth a must-see attraction with plenty of tasting samples, according to Matt Wilken, President of Hissho Sushi.

“We're showcasing the future of sushi trends with innovative products featuring unique flavor combinations and exciting collaborations,” he explained prior to the show. “Stunning visuals highlight our sustainably sourced seafood, drawing visitors in from across the show floor. Tantalizing samples featuring new products like our Sichuan Chili Crisp California Roll featuring Fly By Jing; a Sweet Potato Crunch Roll; Nashville Hot Shrimp Roll; and Wow Bao Chocolate Bao offer a taste of our

exceptional flavors, while our engaging team and chefs provide personalized recommendations and insights into both how these items were developed and sourced,” he added.

The efforts reflect Hissho Sushi’s overall goals for the show.

“First, we aim to showcase our latest product innovations, emphasizing our commitment to sustainably sourced seafood and culinary excellence,” Wilken said. “Second, we're focused on strengthening existing client relationships and forging new partnerships by engaging with industry professionals and better educating them on all that we have to offer as a partner. Lastly, we intend to educate attendees about our product innovation through interactive tastings. Ultimately, we want to inspire collaboration and demonstrate how Hissho Sushi can meet and exceed expectations in the culinary world.”

Similar insights were shared with those in dairy and cheeses, too.

“The rising demand for specialty cheese reflects a trend fueled by viral recipes, surging interest in cheeseboards, increasing premiumization of ingredients and more ready-to-heat meals at home. Emmi Roth uses tailored insights and marketing support to drive sales and build baskets,” said Salathe. “We continue to offer solutions for foodservice at retail and, as more consumers look for convenient ways to find quality products, we are a leading provider of grab-and-go products. Our new conversion facility in Stoughton, WI, also offers an array of ready-to-use cheese formats that can help reduce waste and labor costs, which continue to be a hot topic.”

Encompassing many grocery categories, the IDDBA Show once again served as an optimal venue for manufacturers to showcase their latest innovations and for industry players to network and strategize their next steps moving forward, with leading discussion points including the continued desire for value, convenience and healthier options.

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The Future of

Seafood

Key Takeaways

• Category leaders are innovating with convenient, flavorful products like refrigerated shellfish with various sauces, making it easier for consumers to enjoy high-quality seafood at home

• Despite cost challenges, leaders focus on creating value-added seafood options requiring minimal preparation to address consumer concerns about convenience and affordability

Many Americans are heeding the advice of nutritionists about the need to incorporate a minimum amount of daily protein in their diets, and arguably the healthiest variety of animal protein would be fish and seafood. However, many also don’t have the time or inclination to deal with the prep involved— deboning, cleaning and maybe somewhat ironically, spending a lot of time devising ways to hide the fishy smell of fish. Seafood category leaders are aware of consumers’ skittishness and overall unfamiliarity with ocean fare and are bringing convenient and intriguing flavors and innovations to market, teaming up with influencers to share easy recipes and use ideas to promote education and sale while taking the intimidation factor out of consuming the bounty of the sea.

“We’re excited about how this year has started, and we’re looking forward to continued growth!” said Aquamar CEO Daryl Gormley. “In March we announced our new shellfish innovations—an array of heat-and-eat offerings from Italy and Spain—to round out our robust portfolio of surimi and seafood solutions. They’re refrigerated shellfish varieties that make it easy to enjoy high-quality seafood at home, which we know is important to consumers. Designed to be enjoyed in minutes, the products include shrimp skewers, baby clams, seafood medleys and mussels in a variety of sauces. We’re looking forward to having our shoppers try them out when they hit grocery store shelves soon.”

Amy Dukes, Head of Retail Marketing, Alaska Seafood Marketing Institute (ASMI), said consumers are coming around to seafood in meaningful, measurable ways. “We are happy to see that seafood sales continue to grow with the category, seeing an average of 30.2 percent sales growth during the past four years (Circana data from December 2023),” she said. “We expect to see

this pick up even further this summer as inflation eases, and consumers continue to prioritize food that is both good for them and tastes good. The first few months of 2024 have seen us trending in that direction.”

Sales growth is heartening, but these seafood suppliers and advocates are keenly aware of the burden of higher price tags on not just consumers but also on their own supply side operations. “As a value-added processor with no commercial fishing fleets to maintain, Aquamar is uniquely positioned to focus on meeting the needs of seafood consumers in retail channels,” said Gormley. “One way in which we’re doing that is by curating a product portfolio of delicious but affordable seafood items that require little to no prep, like the shellfish options mentioned above. With Aquamar’s production costs primarily limited to post processing, we’re able to dedicate more resources to creating value behind our brand.”

ASMI’s mission is to make Alaska seafood the No. 1 seafood of choice for consumers worldwide, said Dukes. “Our work is accomplished through a variety of tactics, including partnerships with retail grocers, foodservice distributors, restaurant chains, foodservice operators, universities, culinary schools and the media. ASMI conducts consumer campaigns, public relations and advertising activities and aligns with industry efforts for maximum effectiveness.”

Fundamentally, “Sales and promotions are the strongest purchase driver for seafood,” Dukes said. “Pairing regular promotions with usage inspiration and cooking tips—for example, the ease of cooking right from frozen—is the best way retail seafood departments can encourage more regular sales of seafood.”

A prime example of innovative promotions is Boston-based Legal Sea Foods’ announcement in May of its plans to bring wild-caught Copper River

King Salmon fresh from the Gulf of Alaska to its restaurants in the Boston area. Legal Sea Foods, which began as a fish market 70 years ago but has grown into a seafood institution that includes 26 restaurants enlisted the expertise of its head of culinary Brian Doyle to prepare a special menu celebrating the Copper River King Salmon.

According to the announcement: “Copper River Salmon holds third-party certifications from the Marine Stewardship Council (MSC), Alaska RFM and Monterey Bay Aquarium Seafood Watch.”

Consumers are also increasingly turning to seafood products that have third-party certifications, explained Dukes with ASMI. “Recent research also shows that consumers are always looking for more usage inspiration, with 66 percent of shoppers who want to eat more seafood saying that easy cooking tips and recipes would help them eat it more,” she said.

Meanwhile, those who are short on time and patience are leaning on convenient solutions, and Aquamar is delivering. “Many are hesitant to prepare seafood at home—and it’s not surprising,” said Gormley. “Between bones and odors, seafood can be difficult to navigate. Our new innovative products—from wild red shrimp to mussels in white wine and butter—help solve that problem because they make it easy for consumers to enjoy delicious, high-quality seafood at home with almost no preparation needed.”

Consumers are more cognizant of the health and ecological benefits of eating certain seafoods, and they have come to rely on certifications from third-party monitors to ensure the sustainability and safety of consuming said foods. Meanwhile, suppliers are lowering the hurdle for those still leery of the category with convenient and flavorful products that are easy to heat and eat at home.

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The Future of

Greeting Cards

Key Takeaways

• The Greeting Card Association plays a vital role in fostering connections within the industry to address supply chain challenges and promote innovation and sustainability

• Producers are capitalizing on the enduring human desire for connection by innovating in design, messaging, personalization and embellishment to cater to a diverse range of consumers and occasions

The very human desire for connection continues to drive greeting cards makers to explore design, messaging, personalization and embellishment ideas that appeal to a wide swath of consumers. As society continues hedging toward a digital-dominant existence, these companies are banking on the fact consumers have come to cherish even more the experience of receiving a real card with a heartfelt message inside, developing options for every imaginable occasion.

In 2024, Hallmark continues to build on the popularity of Hallmark + Venmo Cards where customers can securely send money through Venmo in a physical Hallmark card, offering a unique and convenient way to gift money. With graduation season underway, the company released a new collection of Hallmark + Venmo Cards designed specifically for the class of 2024.

“The new Hallmark + Venmo Cards are an innovative way to send money to our graduates,” said Kyle Monson, greetings merchant director at Hallmark. “Graduation is a milestone moment that deserves recognition, and whether it’s high school or college, graduates always appreciate a little help in funding their next steps.”

Though technically competitors, greeting cards makers are all invested in promoting this medium of communication, supported by trade associations like the Greeting Card Association (GCA), which in 2024 has already hosted two of its signature annual events: *Noted+Gifted and the Louie Awards.

This year, the new Louis Awards diversity categories lauded a number of makers celebrating the LGBTQIA+, Latinx, Black, AAPI and Indigenous cultures.

Meanwhile, *Noted: The Greeting Card Expo this year featured Gifted: The Creative Gift & Home Expo. According to the GCA, 120 unique and creative

brands exhibited and buyers from the West Coast and around the country attended.

Designer Greetings continues to produce quality greeting cards even amidst higher production costs, said President Steven Gimbelman. “2024 has been an excellent year for Designer Greetings,” he said. “Many major grocery retailers have switched to Designer Greetings due to poor service and poor turnaround from their existing greeting card suppliers.”

Partnering with its growing list of retail partners, Designer Greetings is leaning into what is growing in popularity with consumers. “We’ve seen a growing trend toward more embellished cards, featuring handmade designs with jewel gems, sequins, glitter and more,” Gimbelman said. “Consumers are increasingly seeking to give the very best to their loved ones. Our Premier Boutique line highlights these handmade cards, offering a touch of luxury for every special occasion.”

From a wider perspective, the GCA has identified several key trends emerging in the category, reflecting shifting consumer preferences and broader cultural movements: diversity and inclusion; design and aesthetics featuring Pantone colors and celestial themes; sentiment and meaning; sustainability and multifunctionality in the form of eco-friendly materials and cards that could double as keepsakes or have other uses; and seasonal trends that evoke a sense of nostalgia and tradition.

Weiser said, “Overall, the greeting cards category is evolving to become more inclusive, meaningful and environmentally conscious. These trends reflect broader societal changes and consumer desires for products that resonate on a personal level while also being mindful of sustainability.”

The most exciting aspect of the greeting cards category is a more personal-

ized and customizable experience, said Gimbelman with Designer Greetings. “We are able to provide full customization with The Greeting Card Shop, where consumers are able to order customizable cards online. Our Locally Yours line gives retailers a chance to sell cards specific to their geographic location,” he said.

More broadly, the greeting cards category continues to be not only relevant but also meaningful and dynamic because of the special role that greeting cards play in fostering connection and serving as a touchstone for big moments in a person’s life. “Thanks to our dynamic and ultra-creative maker community, there’s a card to perfectly suit any occasion or recipient,” said Weiser.

“While there are always countless designs to celebrate people observing circle-of-life milestones like birthdays and retirements with the love and attention they deserve, greeting cards today often do a lot of heavy emotional lifting around more difficult situations in life. They can initiate difficult conversations regarding challenges like divorce, sobriety, grief, identity and illness and enable us to support each other in a more permanent way than spoken words. Any time in the future that that recipient wants to remember that person or occasion, they can take that card out of the envelope and once again feel that familiar presence and wisdom. As long as there are dark days—as well as moments and people to celebrate—we will need greeting cards to help lift us through and remember them.”

Despite consumers’ inevitable migration towards all things digital, greeting cards serve as a tangible anchor to a slower-paced and arguably more thoughtful time of personal connection. Nonetheless, materials, designs and messaging continue to evolve to reflect the tastes and inclusive sentiments of the current age.

The Future of

Maple Syrup

Key Takeaways

• Despite challenges such as cost and weather volatility, maple syrup suppliers are experiencing positive seasons, driven by consumer demand for wholesome sweeteners and the ongoing innovation within the industry to ensure sustainability and viability

For years, maple syrup suppliers have been enlightening consumers about this pantry staple's versatility and all of the tantalizing and easy ways to enjoy maple syrup beyond a topping for pancakes and waffles. Drizzled over vegetables or salmon, stirred into oatmeal or Greek yogurt or used to sweeten coffee, maple syrup is a better-for-you alternative to add flavor and texture without overpowering a meal or beverage. As consumers steer away from processed foods and sweeteners concocted in labs, they are finally catching on to what maple syrup suppliers have been saying for a long time: look no further than maple syrup for a natural and better-for-you way to sweeten your meals.

What makes this category so intriguing right now is “The fact that I’m hearing from the consumer side how they’re being creative with the uses,” said Arnold Coombs for Coombs Family Farms. “It used be that going up to the Northeast, we used it for everything and I would say that to people outside of the Northeast and they’d say, 'Really!? You use it on this? You use it on that? You glaze salmon with it?' And now I’m hearing more and more people now they’re telling me how they’re being creative with it, and it’s just great to see. From an industry standpoint, more usage is better. A lot of consumers are getting creative and trying to improve their diet and it seems like I’m seeing that from the maple side as well with people saying 'I’m using only use pure maple now, I don’t use the fake stuff. I use it instead of cane or brown sugar in a lot of my recipes now.' The more people we can get to do that just helps our industry grow and the more farmers that can support themselves being on the farm as opposed to having to do factory jobs and do it on the side with maple helps them grow and makes them commit to being what we call a ‘sugar maker’—a maple farmer—a career. It’s neat to see that from my perspective;

people making a living doing that.”

“Maple syrup is a product steeped in tradition and history,” explained Emma Marvin, second generation owner of Butternut Mountain Farm. “It’s exciting to be a part of a community of sugar makers who continue to be dedicated to the continued success of producing this wholesome sweetener. Furthermore, the innovation of a product that continues to push maple syrup to the forefront of chosen sweeteners is exciting to develop. Watching customers recognize the opportunity to use maple syrup creatively in their culinary pursuits continues to inspire us.”

Anderson’s Maple Syrup has taken notice of consumers’ growing preference to get creative and use maple syrup beyond pouring over pancakes. “I am sure everyone will say something different, but I think that the use of maple syrup in cooking, baking and generally as a healthy ingredient, not only in the homes but commercially is exciting,” said Steven Anderson of Anderson’s Maple Syrup. “New ideas and ways to use the greatest sweetener. Everything tastes better with pure maple syrup.”

Crown Maple's Michael Cobb believes all the inventive ways consumers can integrate maple syrup into their recipes—from dressings to cockails and poured over meals like oatmeal and cooked vegetables—throughout the day is where a lot of the category buzz lies. “Versatility of usage of premium quality maple syrups is really the most exciting thing happening in maple syrup,” Cobb said. “Consumers are increasingly more demanding and discerning for their maple syrup as they turn to premium maple syrup for its depth of flavors and purity of flavor delivery. There is a broad range of quality in maple syrup. Crown Maple set a new quality standard that enables consumers to add flavor and sweetness in their everyday moments, from sweetening coffee, to vinaigrette dressings, topping yogurt and oatmeal,

to crafting exceptional cocktails and mocktails.”

“People are concerned about eating healthy, and we’ve been saying that for a long time; I’ve been in natural markets for 35 years,” Coombs said. “But I think it's being sought out by consumers more now than ever, that healthy meal. Plus there are more options, making it easier than ever for the consumer to do that. There was so much processed food in the 80s and 90s that was readily available, we were used to it and it was right there, and now we have a better idea of how to prepare something or buy something that is prepared that is a healthier option than it was 20 to 30 years ago. We all want to customize it seems; we customize everything in life for the most part, don’t we? Same thing with food; you buy something—even if it’s prepared—but you still spice it up yourself or do something yourself to make it better. Maple is a great way to do that with a lot of things.”

At the National Restaurant Association Show, Coombs was pleasantly taken aback by people approaching him to discuss the ways they enjoy maple syrup. “I was surprised with people coming by and saying, ‘I use this on my oatmeal, and I use this in my coffee everyday now.’ Those are things I was saying 25 to 30 years ago, and people said, ‘Oh, I never thought of that.’ Now they’re coming up to me and saying that’s what they’re doing,” he reflected. “It’s great. Now we’ve got to get more people to do it.”

Consumers are leaning into natural and better-for-you sweeteners and are realizing what maple syrup producers have been saying for decades: maple syrup is the answer. Even though pancakes and maple syrup go hand in hand, households are listening to maple syrup producers and are pouring this versatile topping over salmon, vegetables and oatmeal to the delight of their tastebuds.

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The Future of

Cooking Oils

Key Takeaways

• While olive oil remains a top choice, there's a growing demand for avocado oil as well, reflecting a shift towards more informed and health-conscious cooking practices among consumers

The cooking oils category attracts home chefs of all skill levels unified by their appreciation for premium quality, better-for-you cooking oils. They understand and can differentiate between top shelf and subpar quality and can appreciate how a premium cooking oil enhances the flavors, nutritional value and textures of their recipes.

“Private brand growth is without a doubt the most exciting aspect of the cooking oil category,” said SVP of Sales for Catania Oils, Mark Coleman. “The US has come a long way towards what the penetration levels are in Europe, which is over 40 percent.”

“An exciting aspect of the cooking oils category is that even in a time of rising material and production costs, we continue to see steady growth and category loyalty from the US consumer,” said Mouna Aissaoui, Co-CEO, Pompeian. “Specifically for olive oil, the consumer opportunity remains immense within the US. With a 40.1 percent household penetration level, there remains a very large subset of households that have not yet become olive oil shoppers, so we will continue to prove the value of olive oil through education and increasing awareness to grow our consumer base. With its wide versatility, getting olive oil in the hands of new consumers so they can experience the different usage occasions firsthand will help to continue the growth of olive oil consumption in the US. As the leading olive oil brand in the country, we wholeheartedly take on the responsibility to educate consumers, with the goal of having olive oil in every US household.”

“The most exciting aspects of the cooking oils category tie back into why olive oil continues to grow despite rising prices and all that and why people are choosing avocado oil is because you have a consumer that is more educated and quite frankly cares more about what they’re eating,” said Peter Wynkoop, VP Sales for La Tourangelle. “There’s a lot of misinformation on social me-

dia and YouTube, but the reason these things are very popular is because you have a consumer who cares, who cares about what they’re eating, they want a high-quality ingredient and people continue to do more cooking at home; and what’s really interesting is people are cooking more at home because it’s getting really expensive to eat anywhere outside the home. The more people care about what they’re eating, the better it’s going to be for La Tourangelle because we pride ourselves on only sourcing the best oils from all over the world and we also make some of our own oils. We’re really excited about the trends because it’s right in line with what we do and that’s a knowledgeable customer who wants better-for-you products which is right up our alley.”

“It’s interesting as we headed into the second half of 2023 and made plans for 2024 what we saw as the biggest opportunity for our brand was to really get behind our olive oil business and our avocado oil business,” Wynkoop said. “Not only because those were what was trending in the market but because we offered something different than most items out there. Lo and behold those are the two segments of the category that is driving all the growth. All the growth is coming from olive oil and avocado oil.”

“Butter and olive oil continue to take the lead in cooking fat consumption, as consumers are most familiar with these options,” Aissaoui said. “Recently, consumers are wrestling with wanting to eat healthier but are struggling in an inflationary environment, leading to the battle between olive oil and cheaper oils. For those who are existing EVOO purchasers, our data shows that these consumers are staying loyal to EVOO but are buying smaller sizes."

"For the latest 52 weeks, Pompeian continues to be the leading brand in the olive oil category on both a dollar and unit basis despite seeing consumers shift to smaller sizes as they manage through inflation. Regardless of rising

category costs, consumers are remaining loyal to olive oil but are migrating to a preferred price point. Overall, 59 percent of US consumers associate olive oil as being the healthy option among cooking fats and oils. Purchase drivers vary between cooking fats, so continuing to prove that olive oil is a healthier, more sustainable option is where many consumers will see value.”

“2024 at Catania Oils is off to a very strong start,” Coleman said. “ Newly acquired business is fueling new growth as higher rates than the past few years. As buyers are looking for lower prices to offset these inflationary times, private brands continue to dominate the conversation and shelf space. Just seven short years ago, private brand store penetration (wall to wall) was averaging just around 17 percent here in the US. Today, that number has spiked to 24 percent . Also driving that spike in private brand growth is the younger consumer who hasn’t grown up with only national brands to choose from like so many of us did years ago. The quality levels in private brands has also been a driver in this category wall to wall in the grocery store.”

“2024 has been incredible so far for La Tourangelle,” said Wynkoop. “The year has started off the way we thought it would and we are super hopeful at the second half knowing what we have in the pipeline in terms of new distribution and then also what we’re doing in terms of supporting the brand with marketing for the first time in 20 years which is really exciting.”

Families are leaning towards cooking at home and using premium ingredients to elevate the flavor appeal of their meals and as a result, the cooking oils category is seeing constant growth and consumer loyalty. Even in the midst of rising costs for groceries, consumers are still purchasing premium cooking oils given their appreciation and understanding of the product quality and better flavors they are getting in return.

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The Future of

Onions

Key Takeaways

• Suppliers are experiencing increased demand for Vidalia onions, necessitating expansions in production and storage capabilities to meet market needs

• Despite challenges such as inflation impacting costs of fuel, labor and packaging materials, suppliers are committed to maintaining competitive prices and high-quality products

Suppliers are committed to outpacing rising demand for Vidalia onions while tasked with keeping prices approachable and competitive. While Vidalia onions are a great flavor addition to several meals and recipes, they are also known as a great source of vitamin C while remaining low in calories. Onion producers have been ensuring they are yielding high-quality crops through various initiatives and programs as demands for the versatile onion increase year after year.

“This is one of the best crops we’ve ever had. We'll be able to keep up with the demand and are shipping out high-quality, fresh Vidalias in all sizes. We've got boxed and bag options, secondary display units and bins to support retailers and provide plenty of options,” said Troy Bland, CEO of Bland Farms. “Currently, our Vidalia Sweet Onion crop is 100 percent harvested. The weather is phenomenal and is really helping—there hasn’t been too much rain. We’re still running fresh for a few weeks before we switch to storage. After that we’ll be selling this crop out of storage.”

“As far as what we see coming on the horizon, the US onion supplies were very tight in the beginning of the year, and this has kept the pricing on all onions higher than normal for the first quarter of 2024,” said Director of Sales at Bland Farms Sloan Lott. “Now that production has cranked back up, we’re hoping to get relief on volume and pricing. There has been a shortage of Western Onions during the past couple of years which has driven the Vidalia volume up. Consumers love Vidalia sweet onions, which drives demand up. So, we make every effort to price them competitively while keeping up with increasing costs to grow and ship them. We are projecting that the sweet onion market will be similar to the last two years if not slightly higher.”

“With the addition of Generation Farms' assets that we have recently acquired, we have expanded our Vidalia onion program by 30 percent,” said John Shuman, President and CEO of Shuman Farms. “Furthermore, our packing capabilities have been bolstered and capital improvements to our existing facilities have increased our storage capacity by nearly 25 percent. These enhancements enable us to continue distributing Vidalia onions through Labor Day, ensuring a steady supply for our partners.”

“Shuman Farms has been a leading grower and shipper of Vidalia onions in the state of Georgia for three generations,” said Shuman. “Georgia's unique climate and fertile soil create optimal conditions for growing a diverse range of high-quality produce, including Vidalia onions—the state’s official vegetable. Shuman Farms’ commitment to sustainable farming practices ensures the preservation of Georgia's rich agricultural heritage for generations to come. Through partnerships with local communities and businesses, Georgia grown producers like Shuman Farms play a vital role in stimulating economic growth throughout the state and expanding to the Southeast US.”

National Onion emphasized how business has changed over the years, but the company remains stable in its endeavors even in the face of some challenges. “Our business is pretty steady from year to year, we go to a lot of the same people, we have mostly gone to the same people for about 20 years,” said Steven Smith, President of National Onion. “Haven’t picked up any new business to speak of, but it seems like there is a big shift in the way things operate. There are a lot of orders that come in online and a lot of orders by email and text; not a lot of orders over the phone anymore so it is interesting to see the shift in how business moves from years ago, as it used to be all over the phone

and now it is pretty digital. For us, we have yellow, red and white onions from Mexico right now, and there is a huge everyday grind to get them across the border with some of the changes, and we get held up, but we get them across eventually. That is one big thing we are dealing with that we didn’t have to deal with too much before.”

Onion suppliers have been shouldering the stark realities of inflation, which have impacted the cost of fuel and labor down to packaging materials that have been taken for granted such as cardboard. “The cost is a big issue,” said Smith. “All the growing costs have increased for everything: water, fertilizer, fuel, packaging, everything. We try to be as easy as possible to not go up too much, but there has to be some increase with what you sell, so our customers understand that because it’s gone on since Covid, this steady rise. I don’t know how to offset that or how to fix it, but it seems to have just made its way into the business, where people are accepting higher prices.”

Suppliers like Bland Farms have noticed consumers are becoming more open-minded with their culinary choices, going so far as to explore flavors that were once unfamiliar to them coupled with health benefits which onions can provide. This exploration and appreciation for something new has allowed for varieties such as Vidalias to shine. “The most exciting aspect of the onion category right now is the growing consumer awareness and demand for unique and specialty onion varieties, like Vidalia sweet onions," said Lott. "

With the high demand for Vidalia onions, producers are ironing out the various ways they can expand their production capacities. Although inflation has played a role in the industry, these producers recognize that quality crops are the most important to their end consumers.

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The Future of

Apples

Key Takeaways

• Growers are facing the challenge of managing a bumper crop while advocating for shelf space

• To address rising production costs and appeal to eco-conscious consumers, growers are focusing on efficiencies and sustainable packaging solutions like paper-based options and organic offerings

The overall apple crop is notably bigger this year, and growers are preparing to do the complex work of advocating for grocery partners to display and promote the use and sale of apples while also protecting their own interests with fair prices and good experiences for retailers and consumers alike. Growers are focusing on core varieties like Honeycrisp, Fuji and the up-andcoming Cosmic Crisp, given research data has shown consumers generally don’t shop beyond the more established apple varieties. With increasing production costs all around, apple growers have to look for efficiencies where they can while also leaning into ways—like more sustainable packaging—to appeal to an increasingly eco-focused consumer base.

“2024 has been a demanding year to keep apples at the forefront of retailers,” said Dan Davis, Business Development Manager for Washington Fruit Growers. “With the crop we raised last year as an industry, there remains a large supply, and we’re doing all we can to keep apples top of mind for consumers. Overall, the future is quite murky with an imbalance between supply and demand. The focus on building new markets or growing them continues to be at the forefront of thinking. Crops this large require more outlets.”

In light of the bumper crop this year, Stemilt Growers is focusing on how best to market the apples. Marketing Director Brianna Shales said, “As summer produce rolls onto store shelves, it’ll be important that retailers make space for them. Stemilt’s Lil Snappers kid-size fruit can be carried along with the core varieties, Honeycrisp, Gala, Fuji and Granny Smith to promote larger purchases. According to our data, a 3-lb bag size has been most effective.”

An economic rationale behind merchandising in set bags is to promote value, but lately growers are also adjusting their attention toward amplifying their

sustainability story, as Stemilt is doing with its sustainable 4-pack of Stemilt Artisan Organics apples called EZ Band. “This is a paper-based packaging solution to merchandise large size organic apples with a UPC that allows for easy scanning at the register,” said Shales.

Sage Fruit has also taken notice. Kaci Komstadius, VP of Marketing, said, “The largest trend we’ve seen in the past year, and we will continue to see, is the move towards more sustainable packaging. Not only are consumers demanding it, but so are local governments.”

“Our primary focus with regards to company-wide initiatives has been on sustainability, and we are currently seeking these more environmentally friendly options, as well as more efficient methods for packing our product,” she added. “With increased concerns over single-use plastic, as well as a heightened awareness of the availability of more sustainable options, Sage Fruit has been actively seeking alternative solutions to traditional packaging.”

Costs play a role, but overall, apple growers are working on reversing the marked slowdown in apple consumption. “Throughout the last several years, we’ve noticed a decline in consumption of apples in the United States due to varying factors—one of which is more options and availability of items in the produce department,” said Komstadius. “Couple that with a larger crop this season than last, and there are several challenges that we must tackle as a grower-shipper. We have to move the remainder of this crop ahead of our next harvest, while acting in the best interest of our growers and providing a good price point and experience for both retailers and consumers.”

Davis added, “The cost of production continues to increase at an unsustainable rate unfortunately. We battle that through our scale and focus on the core. With our focus on the core varieties, we are able to streamline cost without the

distraction of smaller volumes of yet to be proven varieties. The consumer continues to vote repeatedly for varieties like Honeycrisp, Gala, Fuji, Granny and Pink Lady. With the inertia being generated by the whole Washington apple industry, Cosmic Crisp is joining those ranks. That’s where the value proposition lies during this cycle in our industry, doing what we do by farming what has demonstrated demand. Doing it by producing the best quality possible at a scale that allows us to do it at the lowest cost possible. Being outcome driven while being input focused is key to sustaining the company for generations.”

FirstFruits Farms, however, has found there is still room to play with introducing newer varieties. According to Vice President Chuck Zeutenhorst, consumers purchase their favorite apple variety two-thirds of the time, which means one-third of the time they are buying something else. “Per our recent apple consumption survey, we confirmed that our proprietary apple variety, Opal, has increased in awareness and trial in targeted regions. We are continuing to create fans of Opal, and we think it illustrates the consumer’s appetite for new apple varieties that align with their tastes. Additionally, we are proud to announce that our company has recently achieved E.F.I. certification, the only certification for fresh produce that satisfies requisites for responsible sourcing, food safety and pest management/ IPM in a single audit. Because we are a single-grower vertically integrated system, our entire operation is now EFI certified from top to bottom, demonstrating our commitment to taking care of our people and planet,” he said.

As apple growers wrestle with the blessed challenge of a bumper crop this year, they are diligently working with grocery partners to maximize sales potential with dynamic displays and educational programs focused on innovative recipes and other use ideas.

Greenhouse Grown Produce The Future of

Key Takeaways

• Despite rising production costs, producers prioritize quality and innovation, investing in automation, technology and efficient packaging to maintain product excellence while meeting consumer preferences for convenience, flavor and versatility

Produce grown in greenhouses offers several advantages such as increased crop productivity and quality as well as quantity. Alongside this, producers have an easier time managing pests, saving water and maintaining sustainable practices.

“There is a rising demand from consumers for high-quality, sustainable produce that is available year-round, and greenhouse-grown produce fulfills that need,” said Jennifer Halpin, Senior Corporate External Communications Manager with NatureSweet. “Our greenhouse-grown vegetables—cucumbers, tomatoes and peppers—are not only more flavorful and nutritious, but our method ensures a stable supply of high-quality produce at consistent prices.”

“2024 is going very well for Mucci Farms as we build upon the success of 2023,” said Stephen Cowan, Director of Retail Sales at Mucci Farms. “We are forecasting increased production and revenue this year, with a strong emphasis on expanding through new builds, acquisitions and partnerships. Our 72-acre strawberry farm, the largest indoor berry farm on the continent, is expanding by 83 acres in two phases in our home city of Kingsville, Ontario. The first phase, which is 33 acres, is currently under construction and is scheduled to begin production in the fall. A second phase of 50 acres will begin construction in 2025. We recently acquired Hacienda North Farms, a 160acre bell pepper greenhouse facility in Coatsworth, Ontario. This acquisition brings Mucci Farms' owned acreage to more than 500 acres across Canada and the US. Additionally, we have added 32 acres of production in Tehachapi, CA, to further our goal of expanding regional production and serving customers from coast to coast.”

Looking at growth in the category, Halpin said, “The peppers segment is growing, bell peppers and snacking mini peppers. We launched our Con-

stellation Sweet & Seedless Mini Peppers, a colorful, crunchy and delicious medley of red, yellow and orange, and consumers are loving the light taste and convenience. They are the perfect balance, and the easy part is that there are no seeds to clean. They are made for snacking. They hold up well when using spreads or dipping them. Our sweet and seedless mini peppers debuted on store shelves in the late fall and have been selling quickly ever since. They’re available in 14 oz packages and can be used in a variety of ways: snacking, grilling, salads, and they beautifully complement meals as a side dish, too. Our mini cucumber category is also thriving and continues to grow. We are launching new packaging for our organic baby cucumber, which will give consumers a choice; whichever fits their needs.”

“This spring, we proudly unveiled our newest 24-acre greenhouse facility in Delta, BC and enhanced our existing 24-acre greenhouse,” said Randi Church, Marketing Manager with Windset Farms. “This means that 48 of our 92 acres in Delta, BC are now equipped for year-round production using LED lighting, a testament to our commitment to sustainable practices. The facility is powered by renewable BC hydroelectric energy, a clear demonstration of our dedication to reducing our carbon footprint. We're eagerly anticipating the winter season when we can provide our customers in the Pacific Northwest region with locally grown, greenhouse produced items.”

Although overall production costs have increased, these producers prioritize quantity and quality. “Inflation has an impact across the board, but we won’t cut corners regarding quality, innovation and offering our consumers a premium product. We are the No. 1 snacking tomato brand, and we plan to continue this success in other segments like peppers and cucumbers,” said Halpin.

“The cost of production, labor and

materials is an ongoing challenge in our industry. To manage these factors, we use different strategies. One major way we do so is by investing in automation and technology to speed up production. Automated packaging is an area we have been highly focused on for a long time, as it allows us to improve efficiency and reduce product handling, which is an added bonus for consumers. For the majority of our products, we have a one-touch-point system: a team member wearing a glove harvests the product, and the next person to touch it is the consumer,” said Cowan.

Consumers are gravitating toward, “Convenience, flavor and quality,” said Halpin. “Three critical things consumers are searching for these days when choosing greenhouse-grown produce. Also, can the produce be prepared in various ways? If so, they’re more inclined to purchase. A great example of a versatile NatureSweet product that is leading the way in innovation is our Constellation Sweet & Seedless Mini Peppers. Our seedless peppers are great to snack on, can be chopped into salads, cooked into meals and are a vibrant and delicious part of any successful charcuterie board.”

“We continue to see growth in the snacking category, especially with super sweet tomatoes and convenient options like our SWEETIES Seedless Mini Peppers,” said Church. “Recently, we launched our YUM YUMS Cherry Tomatoes, a super sweet candy tomato. Customer feedback has been overwhelmingly positive, with sales steadily increasing each week in Canada and the USA.”

Produce grown in greenhouses have been meeting consumers expectations while providing sustainable, value crops all year long. Producers are focused on several approaches to enhance their production through various technologies that emphasize quality and innovation.

Special Report

Premium Meat at Retail

The meat counter at grocery stores reflects households’ enduring preference to integrate proteins into their diet, and above all, these proteins have to taste great. Home chefs are elevating their meals with better cuts of meat, prepping with the right rub, marinade or hint of smoke and are taking the time to choose side dishes that complement the meat’s flavors. On the supplier side, companies are seeing to it that retailers and consumers have variety and are going further to adopt mindful practices to humanely treat animals. Lately, suppliers are shedding light on sustainable practices and sharing with the industry their respect for the soil and the population of animals for generations to come.

At Pederson’s Natural Farms, sustainability means more than keeping eco-conscious shoppers at bay and appealing to younger shoppers. “For Pederson's sustainability is our whole approach,” said Retail Marketing Manager Ben Warren. “We want to make sure that our products are sustainable for our consumers and vendors by building a partnership so that our products will be on shelf and check the boxes of claims and ingredients that both are looking for. Sustainable for our employees by creating a great place to work and the possibility for career growth. Sustainability for the planet by our farming and raising practices.”

At Niman Ranch, sustainability efforts extend beyond livestock. “For Niman Ranch, sustainability isn’t just in the way we preserve the land; it’s in the families who preserve the land for us,” explained Communications Director Alicia LaPorte. “If our farmers and ranchers are not economically viable, they will lose their land, which diminishes the opportunity for future generations to return to the farm. Based on this belief, we incorporate components that balance the needs we have today without compromising the needs for tomorrow from an environmental, economic and people perspective.”

Rocky Mountain Natural Meats takes a multi-pronged approach to sustainability that includes considering the health of the soil in addition to the way bison are treated. “We only use the most

humane and sustainable practices with food safety and bison welfare in mind,” said Director of Sales Cory Schmeling. “Regenerative agriculture and holistic management practices help our ranchers preserve our planet’s water, soil and ecosystem, and be true stewards of the land. We take great pride in knowing that we are doing things ‘the right way.’”

“Silver Fern Farms is a purpose-led global food business from Aotearoa/ New Zealand,” said Kate Beddoe, Silver Fern Farms Chief Sustainability and Risk Officer. “We are focused on delivering on our purpose – creating goodness from the farms the world needs – and have placed enduring value at the heart of our business model. For us, sustainability is a way of working that informs all the decisions we make and actions we take as a business. Through our Sustainability Action Plan – Good by Nature we have implemented industry-leading approaches to reduce and report emissions across out value chain, ensure the wellbeing of our people and communities and position our business as a leader in nature positive food production.”

“This future-focused approach is very much informed by our history,” Beddoe continued. “New Zealand sheep and beef farmers manage one of the most efficient farming systems in the world, with extensive tracts of high and hill country land supporting relatively small numbers of grass-fed stock.”

In order to further strengthen its position as a leader in the sustainability movement, this year, Pederson’s Natural Farms is progressing at obtaining 100 percent GAP certification. “We are continuing to get new farms online with our stringent raising practices, and we constantly strive to work towards our pork being 100 percent GAP certified,” Warren said.

This year, Niman Ranch has been expanding its Regenerative Agriculture Grant programs for its farmers. “These grants provide much needed capital support to help catalyze investments in sustainable farming practices on the land,” LaPorte said. “Past recipients have used these $10,000 grants to set up new composting systems for their livestock manure, fencing for grazing

cattle, native plant seed mixes for supporting pollinator habitat and much more. What’s especially exciting about this program is the opportunity these farmers have to share their learnings and case studies implementing the programs with their fellow Niman Ranch producers creating a culture of education and experimentation surrounding sustainability. We are so proud of the Niman Ranch farmer network and their sustainability and regenerative leadership!”

“Great Range Bison and their producers are committed to sustainability and are working towards effective ways to reduce its environmental impact,” Schmeling said of Rocky Mountain Natural Meats’ ongoing efforts to put sustainability efforts to action.

“Our ambition is to become a trusted leader in nature positive food production, and we have a range of related products and platforms in development to support this,” Beddoe of Silver Fern Farms said. “In the sustainability space, we will be continuing to deliver industry leading milestones such as adoption of a full Scope 3 target, a biodiversity roadmap and make an inaugural nature-based risk and opportunity disclosure under the Framework for Nature Based Disclosures. Founded in 1948, Silver Fern Farms produces at scale with 16,000 farmers in our cooperative with 14 processing sites. We produce grass-fed beef, lamb and venison all year round, have secure shipping mechanisms and a well-developed distribution system in the US. We are vertically integrated and have a 50-year record of global exporting to over 60 countries.”

One of the most important things consumers should realize about Pederson’s Natural Farms’ efforts to promote the meat space while distilling its messaging surrounding sustainability is, “natural and humanely raised pork is a minute amount of the overall pork supply in this country, but customer views are changing and things like California Proposition 12 and Massachusetts’ initiative Question 3 are proof that changes are coming. We continue to grow our farms and advance humane farming,” Warren said.