May 2024 Grocery Insight

Grocery In sight

May 2024

IDDBA 2024

• Special Report: IDDBA 4

• Thought Leadership in Bakery Decorations 12

• Thought Leadership in Bison 14

• Thought Leadership in Blueberries 16

• Thought Leadership in Breakfast Sandwiches 18

• Thought Leadership in Dough 20

• Thought Leadership in Novelty Candy 22

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Special Report

IDDBA

“The last 10 years, people have been focused on alternative ingredients—whether it be cauliflower or sprouted grains or non-GMO saw dust. It’s not about that. People need to like what they eat, and they need to be able to go back to it every day. That’s the product we’re putting out on the market for them.”— Sam Kestenbaum, CEO of Seven Mile Brands

The International Dairy Deli Bakery Association (IDDBA) ignited excitement and anticipation with its announcement in April that famed humanitarian, chef and restaurateur José Andrés would be joining its speaker lineup for its annual tradeshow taking place in Houston, TX this June. As this year also marks the association’s 60th anniversary, organizers have secured a one-of-a-kind speaker lineup featuring celebrity brand makers Chip and Joanna Gaines and master baker Buddy Valastro. Beyond the general sessions, however, the IDDBA is a nonprofit membership organization supporting the dairy, deli, baker, cheese and supermarket foodservice industries. This year’s show is set to give companies an unrivaled platform to demonstrate their latest innovations and capabilities that will serve to enhance this grocery segment for years to come.

Enhancing the Deli Case with Imports

“We have been exhibiting at the IDDBA for more than 30 years,” said Thomas Gellert, VP of Atalanta Corporation, the largest privately held food importer of quality cheese, charcuterie, deli meat, grocery products and seafood in the US. “What makes the show good for us is the quality interaction we have with our core customers and opportunities to get in front of new ones.”

Since last year’s show, Atalanta acquired Mt. Vikos, a renowned Greek feta brand, and J.A. Kirsch, an importer of canned seafood and specialty shelf-stable items. The company also announced a handful of product refreshes and introductions including assorted items from Il Vilaggio, a new look for cheese brands Snowdonia and Belton Farm Fox Family Cheeses, which also introduced a new vintage cheddar called Silver Fox.

Gellert said, “We hope we have the opportunity to show our customers ways we can help them execute in de-

livering value and experiences to their customers. These are collaborative conversations between our retail partners, our supplier partners and our team.”

Founded in 1945, Atalanta’s national sales force delivers fine meats, cheese, groceries and frozen seafood to retailers, food service operators, major restaurant chains and manufacturers nationwide. “We are proud of how our team executes and merchandises at the show which can help inspire retailers in ways that can attract customers to their deli cases,” Gellert said. “We see a lot of opportunities across many of our brands, including Sonoma Jack, Mt. Vikos, Casa Flores, Il Vilaggio and more!”

Innovating Protein Solutions

Whether it’s in deli or the grab-in-go case, consumers who are short on time but who want to provide fresh and enticing meals for the families are increasingly turning to their local grocery store for ideas on how to liven up a dish with any number of proteins. The Carl Buddig & Company is committed to meeting people where they are in offering a variety of flavors and formats to suit many different lifestyles.

“The Carl Buddig & Company brands are on a streak of innovation and our hope is that visitors get a chance to visit the booth to taste and see everything,” said Amy Krider, Brand Manager for Buddig and Kingsford. “We will be showcasing the Buddig Fix Quix line of pre-shredded pork and chicken, our Kingsford pork burnt ends, and we’ll also be unveiling the new look of the Old Wisconsin brand to the broader community.”

To drive the point home, the company’s booth promises a flavor explosion. “Carl Buddig & Company and the brands that it represents—including Buddig, Old Wisconsin and Kingsford —will have scrumptious tasting sam-

ples at our IDDBA booth this year,” said Krider. “Booth visitors should expect ready-to-eat recipes like quesadillas, tacos and sandwiches, all created from the new Buddig Fix Quix line of lightly seasoned and unsauced shredded pork and shredded chicken. From our Kingsford ready-to-eat BBQ line, we will have hot pork burnt ends which are on trend up more than 68 percent in restaurant menus during the last few years. And, of course, if [consumers] want something quick to snack on, Old Wisconsin samples of turkey, beef and original sticks and bites with additional flavors including Honey Brown Sugar and the new Hot & Spicy, are always within reach.”

Flavor is naturally expected to drive interest, but an underlying shift in consumer preference that emphasizes health and mindfulness could very well be steering future innovation, said Eric Sim, Brand Manager for Old Wisconsin.

“Several trends have continued to percolate to the surface in recent years, elevated by dramatic economic and demographic shifts,” Sim said. “Consumers have become even more intentional in their purchases, seeking added value to their health and well-being, demanding added convenience and monitoring their impact on other people and the planet. Given the ever-changing nature of modern lifestyles, people try to find balance between work, rest and personal obligations. Healthy, mindful convenience as it pertains to pre-prepared, pre-portioned or on-the-go snacking continues to be an important factor in snacking innovation.”

It provides an appealing blank canvas for companies to utilize and try new ideas. “As brands push the envelope on sustainability to differentiate themselves in a competitive snacking marketplace, more options for formula and product innovation, packaging and

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Special Report: IDDBA

“What we’re trying to showcase is the variety of different things we offer beyond our core everyday pie. We’re trying to help showcase what the company is capable of beyond what our long-term customers might typically think. We have been selling to the same people for a long time and when folks think Table Talk Pies, they kind of either think mini pies or value pies. We have a new gourmet lineup, we have crumb cakes, we’ve got other savory products. We’ve got some pretty innovative flavors and that’s just not what Table Talk has historically been.”

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environmental impact offsets become more available to everyone. It is exciting to see suppliers continue to produce innovative sustainable solutions where there was previously a gap,” Sim said. Proofing New Ideas for Bakery

Ben Rizzitello, VP of Sales and Marketing for Anthony & Sons Bakery, said sustainability—waste reduction to be precise—will likely be a driver of conversation around the bakery this year. The company developed an EZ FreeZer to Oven line of products that makes it easy for a customer to simply pop a frozen loaf into an oven for three to eight minutes to heat and crisp up the crust, to provide a convenient and cost-effective solution to deliver fresh baked bread to consumers. The innovation is also designed to improve efficiency and cut down on waste. “We want to make things easy to use and user-friendly, so that’s why we also had trademarked EZ FreeZer oven products to get that message across,” he said. “Innovation is important. We’re also looking at natural ways to have a longer shelf life because that’s another issue. Waste is always a big issue and freshness—how do we keep the product fresher longer.”

JSB Industries, parent company of the Muffin Town brand, is also looking forward to presenting some new innovations and ideas in the interest of sustainable production. “Each year we try to target certain retailers we know are attending and present our new items and categories we have developed during the preceding year,” said National Retail Sales Manager Rocky Rochfod. “Our hope is that the attendees will spend some time with us and let us bring them new ideas and or better-quality items for their consumers. We have developed several new processes where we reclaim and utilize certain by-products and are now making more of our own

— Table Talk Pies President Isaac Long

bases and primary ingredients. We see vertical integration as a move in the right direction and have created new product groups and items for national and local retailers and foodservices operators. We see the private label business continuing to grow exponentially and are poised to capture this market.”

Anthony & Sons introduced its version of healthy and flavorful a few years ago with the debut of its avocado bread. “We’re the only manufacturer in the world that’s manufacturing a frozen thaw-and-sell item that is avocado, made with fresh avocados and guacamole spices,” he said. “So when we launched it, I advertised it the first year without even having the product. Two years ago, we were in business with it on the street. It was then we launched it at IDDBA, and we stole the show.”

It’s been more than 10 years since Puratos exhibited as a stand-alone company, said VP/GM East Coast and Retail Sales Matt Crumpton. “We are dipping our toes into the water with this year’s event with a small presence, but with impactful product innovations we’d like to highlight,” he said. “We’d be happy if we get the chance to meet with existing and new customers to talk about their needs, better understand their challenges and help them understand how we can support them across bakery, sweet goods and chocolate for existing product improvement and new product development. We’ll obviously be featuring some exciting new product innovations too!”

This year, Anthony & Sons is bringing more to the masses. “We went from a sliced avocado bread to now a full line of product,” Rizzetello said. “We’re launching two new line extensions at IDDBA this year. Our line extensions are now initially the sliced bread, and now we went to dinner rolls and take-andbake Italian bread. We are launching a four-pack bagel which we’re really

excited about—an everything avocado bagel—and a ciabatta four-pack, which will be great for panini sandwiches.”

In addition to the line extensions, “We have a new category which we call our Italian classics,” he said. “That is a takeand-bake program and there’s many of them out there. Our competitors have made take-and-bake for many years, so it was a big undertaking to go up against that, but what we did was we wanted to reinvent the wheel with a totally new product line in the take-and-bake category. What we have developed was an artisan bread line that’s made with longer fermentation, light and airy, and a wide variety of unique flavors such as sourdough, rosemary olive oil, things of that nature. Roasted garlic in everything. That is the second line that we’re also launching at IDDBA in addition to the line extension for the avocado bread. We want to be in every supermarket that there is.”

Industry leaders are working on solutions to reduce cost, to help overcome labor challenges in in-store bakeries, the Hispanic bakery trend spreading across the country, as well as the cocoa market, where Puratos has some great solutions to help mitigate customers’ chocolate costs, said Crumpton.

“We’re also seeing the premiumization in sweet baked goods and chocolate, an exciting trend to watch,” Crumpton said.

Part of Anthony & Sons’ booth presentation will be on how to maximize the marketing opportunities and usage for its products. “We just expanded our baking capability at the booth this year so we’re going to be sampling a delicious grilled cheese-type sandwich made in the press with the avocado bread,” he said.

The sampling is helpful to illustrate the versatility of the avocado bread,

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Special Report: IDDBA

“We’re also seeing the premiumization in sweet baked goods and chocolate, an exciting trend to watch. As consumers cut back on their trips to the store, they’re willing to pay more for a small treat that brings them a moment of indulgence and we see this in some high end sweet goods. On the bakery side, seeing more focus on gut health and solutions that bring consumers a better mix of grains and seeds for added nutrition. There is also a lot of innovation this year in shape and size—we’re seeing thinner and more snackable formats growing, as well as shareable options for when you’re with others. Similarly, bake-it-yourself items are an exciting trend for the industry— capturing consumer demand for convenience while allowing for growth in the category.”

— Matt Crumpton, VP/GM East Coast and Retail Sales, Puratos

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which might still reside in a breakfast silo for some consumers who are familiar with avocado toast. “Their immediate perception is it’s a breakfast item and that’s not. Because the product could be used in any part of the day with a wide variety of recipes, we try to get that information out to the customers through sampling so they can taste how it’s made in different ways.”

Muffin Town, and by extension JSB Industries, is also looking forward to demonstrating its capabilities. “Capacity is always a prime topic as is private label,” Rochford said. “We have added new manufacturing lines in our plants, hence increasing capacity. We have also grown our private label business as more and more retailers and other manufactures look to us for supply. We can jump start projects and return results quickly compared to many other larger companies. As a family run business, we do not suffer the hierarchy issues many of competitors deal with.”

No longer a novice at IDDBA, Anthony & Sons will have some targeted customers this year, said Rizzetello. “What’s great about our product is you can control your waste and your sales,” he said. “With frozen dough it’s difficult because first of all, you need skilled labor, then you have to have the product baked throughout the day, which never happens. It’s usually baked in the morning and that’s the end of that. So you’re limiting your sales. And then as for shelf life, it’s only good for one or two days so you’re also creating waste if you’re going to make more; you’re going to limit your sales if you’re going to make less to save waste. Our product is on demand, it’s a heat-and-serve, and it creates the same ambience in the bakery where you smell the fresh baked bread throughout

the day.”

Snacking Evolves to Fun and Healthy

Venus Wafers is preparing to introduce its South Shore Brand of Puff Snacks at this year’s IDDBA. The snacks come in flavors including Vegan Nacho Cheese, Barbecue and Chili Lime, according to VP of Sales and Marketing Jim Anderko. “When we planted our family roots on the southern shoreline of Boston many years back, the salty air and rocky beaches of the Northeast coast created the perfect afternoon for a puff snack,” he said. “We set out on a mission to create a simple, flavorful, non-GMO, plant-based snack that embodies all the elements of our little Boston corner of the world for families, friends and snackers alike.”

The company is no stranger to IDDBA. “I have been with Venus Wafers for 25 years, and we have been exhibiting at the IDDBA for more than 20 years,” Anderko said. “Venus Wafers participates in the IDDBA show to showcase our family of brands that include CaPeachio’s, Mariner and Nejaime’s Lavasch. We have positioned our crackers and flatbreads in the deli department to complement the cheese, spreads, dips and meats within the deli.”

This year, Venus Wafers will also be highlighting new packaging on the Mariner Mini Flatbreads along with a brand refresh of CaPeachio’s and Mariner. “We will be sampling our new recipe for the Mariner Mini Flatbreads and South Shore Puff Snack items,” Anderko said. “These items will be highlighted in our booth with additional displays and POP materials.”

Seven Mile Brands CEO Sam Kestenbaum is a veteran of launching snack brands—most recently helming ParmCrisps and Thinsters—so this isn’t his first IDDBA, though it will be his first to

introduce the Pretzelized brand. “IDDBA is really one of, if not the best, show in the country to launch products at because you have such a captivated audience,” he said.

Kestenbaum said he wants to use IDDBA to hammer home the fact that Pretzelized is designed to shake up the deli snacking category. “I want them to walk away thinking about how innovative, differentiated this snack is because unfortunately, the category leaders’ innovation has not worked well, has not been sticky, and the snacking category in deli has turned a bit sleepy. We’re not just providing a flavor innovation; we’re actually shaking it up at its core. Pita chips are 3,000 years old, and I’d argue they haven’t been changed much in 3,000 years. Pretzel crisps, which was one of the most innovative snacks I’ve ever seen, is 20 years old, and really their innovation under that brand hasn’t been too sticky. The consumers haven’t accepted it well. What we’re doing is we’re changing the format at its core through what I call transformational innovation. We are taking a product and completely changing how you’d identify with it. Is it a pretzel? Is it a pita chip? The answer is yes, it’s two favorite snacks in one.”

Fresh Innovations, parent company of the Yo Quiero! brand, will be enforcing for show attendees that they are the “ultimate dip destination,” said VP of Marketing Tara Murray. “Not only do we have avocado and guacamole items, but we also have queso, a variety of red and corn salsas, bean dips and much more. Fresh Innovations [and] Yo Quiero! Brands provide products that allow retailers to create dip sections in their departments that drive excitement, en-

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At PRETZELIZED™, we’re revolutionizing snacking by transforming classic snacks into pretzels. Our Pretzel Crackers combine the velocity of a pretzel with the usage and versatility of a cracker to create a one-of-a-kind snack that disrupts the status quo. the first pretzel designed for the cracker category!

join the pretzelution!

Special Report: IDDBA

“Manufacturers need to demonstrate they can grow their respective categories and bring new users to the store. For example, we know that Lantana hummus drives incrementality to the category because of its unique fusion of flavors and beans, with 42 percent of buyers being exclusive to the brand. That level of incrementality can help retailers maximize their space by eliminating redundant and overlapping SKUs and replacing them with basket-building options.”

— Joe Ens, CEO of Fontaine Santé Foods

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gagement and sales because consumers are constantly looking for better-foryou items that provide flavor, nutrient benefits and satiety; our line of delicious dips check all of these boxes.”

Visitors can bank on the fact that Yo Quiero! will showcase its wide range of dips in their booth: The Ultimate Dip Destination, said Murray. “Our team of sales professionals is looking forward to sharing our products and providing great insight on how retailers can set their sections. We will have fully stocked, refrigerated cases on site, so attendees can interact with the product and see how they can bring flavor, color and variety to their departments.”

This will be the goal and strategy for Fontaine Santé Foods, makers of the Garden Fresh Gourmet and Lantana brands. “Our focal point is always getting attendees to try our stuff—sample, sample, sample!” said CEO Joe Ens. “We’re on a mission to get everyone to crave plants, and so it’s always about how good it tastes. In addition to sampling all our amazing products, we’ve updated the look and feel of our booth to elevate how we celebrate our incredible taste.”

Reflecting on the state of snacking, Kestenbaum offered, “Since Covid, there has been a run back to what we call ‘mass snacking,’ and unfortunately, brands that have been around for a long time like Frito Lay and Snyders and Utz, the big guys, just because the consumer is now wanting mass products, or what I call ‘nostalgia products,’ doesn’t mean they have to eat the same way that my parents ate 30 years ago with artificial flavors, colors and preservatives. So Pretzelized is positioned as a mass brand marketed toward everyone because at the end of the day, everybody loves a pretzel and everything is better as a pretzel, so as the consumer runs back to work, they know pretzels and

pita chips.”

Regarding dips, Murray points to protein as the hot commodity ingredient. “How do we bring high quality protein items to the department that are nutrient dense, low in saturated fats and make consumers feel good inside and out,” she said. “Our new Yo Quiero! Avocado & Egg spread fits this bill. Not only is the product loaded with hard boiled eggs—protein and amino acids—but also has hand-scooped avocados which provide natural fiber and good fats. The Avocado & Egg spread is perfect for onthe-go consumers looking for a great, nutrient dense way to top their toast, bagel or just eat with a spoon.”

Kestenbaum clarifies he remains a fan of healthy ingredients, but for snacking, that’s no longer enough. “For us, better for you is table stakes,” he said. “I’ve launched five brands in my career. I’ve been a part of the largest national organics company in the world. Everything we do at Seven Mile Brands is a better-for-you, a no-artificial-ingredients product. But to me, its table stakes in today’s world. You wouldn’t go launch a product with artificial ingredients. Whole Foods carries the brand nationally or will in July this summer, formally, so all of our products are Whole Foods compliant, and all of them are better-for-you products—baked not fried, non-GMO Verified, so I’m not knocking that. But that’s table stakes. You have to do more.”

Making More Than Just Desserts

Table Talk Pies has been an IDDBA exhibitor for decades, said President Isaac Long; save for one year’s absence during the pandemic, the pie company has not missed a show otherwise. The company’s longevity has given it unparalleled perspective on the state of the pie category and how it can continue to make an impression even though it is no longer the new kid on the block.

“There’s been a narrative for the past

couple of years that the pie category has lacked innovation, and there’s truth in that,” said Long. “At the same time, pies are a classic dessert, and if you look at the standard flavors—pumpkin, cherry, apple, pecan—it’s the same every year. But we’ve listened to people and because of our small pie format and the scale of our facilities, we actually have the opportunity to drive a fair amount of innovation in the market. So, we will have spicy mango, spicy pineapple, a dulce de leche churro, starting to get into some flavors of pie you wouldn’t typically put together. We’ve got a cannoli pie and other flavors outside of the traditional sweet dessert pie. As a leader in the category, we do think we’re in a position where we are able to drive some of the innovation that the market has been craving in the category for a while.”

Specifically, “We are one of the few atscale players in the pie market of where you can get large volumes of pies that are produced with a quality product but produced efficiently, which means costs are low,” Long said. “We think who we are is important. Just being a seasonal business, when you don’t have pumpkin pies on the shelf at Thanksgiving, that’s a massive problem, so our business is a lot more about making sure we’re able to follow through on our promises and what we say we’ll do. The thing we want people to be able to walk away with is we can make a pretty darn good gourmet pie, and that’s something that's an interesting combination when you start putting together a quality product made in an efficiently running factory. The value that you can provide to the consumers in your store, it hits a spot in the market that is underserved right now.”

From imports to meats, breads, snacks and desserts, this year’s IDDBA show promises to deliver a wide swath of experiences and insights covering a range of interests in grocery retail.

Thought Leadership in

Bakery Decorations

Key Takeaways

• Bakery decorations have evolved, incorporating technologies and innovations that encourage creativity, connection and convenience in cake decorating.

• The bakery decorations category is dynamic, influenced by technology, sustainability and consumer preferences for nostalgia, comfort and bold colors/texture.

Bakery decorations have come a long way from the days of multicolored cupcake liners and number candles for those milestone birthday celebrations. Leading suppliers in the bakery decorations category have embraced new technologies and brought eye-catching and transformative innovation to bakeries and cake decorators of all abilities, encouraging creativity and those important moments of connection that only a festive dessert can foster.

“DecoPac has always been a leader in innovation, and that ongoing attention to creativity has led us to continued growth,” said VP of Global Marketing John Gardner. “New edible formats, licensed offerings and technology solutions fuel our customers' imaginations, and we continue to bring those opportunities geared toward the unique demands of the consumer.”

Gardner described DecoPac’s role in the category is to lead in innovation and technology.

“That leadership is accomplished in many ways,” he said. “First and foremost, it begins within our own walls. Our manufacturing and operations capabilities are tops in the industry, and our approach to product and design is second to none. Secondly, we partner with high-quality manufacturers and vendors who deliver to our high expectations. The approach is very unique and very differentiated for the channels we serve, combining together to ensure we are creating the most imaginative and operationally efficient solutions in the category.”

Gardner forecasts an opportunistic second half to 2024 within the category. “The bakery decorations category for the second half of 2024 continues to evolve, influenced by a mix of technology, sustainability and consumer preferences,” he said. “Technology innovations play a significant role, particularly with the rise of Celebration IQ,

the online cake ordering platform now being utilized throughout the industry. Celebration IQ is raising the bar in the bakery technology space by allowing the consumer to personalize a cake in a variety of ways, including photos, while simultaneously giving the bakery staff operationally efficient ways to manage their cake orders. Sustainability will play a key role as well in bakery décor, with retailers and consumers looking for items produced ethically, while utilizing sustainable practices and ingredients. With our entire edible line of products, and some great new items we’ll be launching mid-year with a sustainable ingredient footprint, DecoPac will continue to lead the way in this category. Finally, consumer preferences in the areas of nostalgia, comfort and bold colors/texture are influencing what we do to provide innovation to the industry. Decorations that evoke childhood memories or traditional styles are popular, reflecting a desire for familiarity and comfort. Visually, decorations are becoming more vibrant and textured. There’s a move towards bold, striking colors inspired by digital media and pop culture. Edible glitter and metallic foils are great examples of textural and color-based influences in the cake decorating industry right now. Overall, the state of the bakery decorations category in 2024 is dynamic, blending tradition with innovation, and heavily influenced by social and technological trends. And DecoPac is ready with more ideas, greater imagination and amazing technology solutions to share!”

Signature Brands is home to classic brands including Betty Crocker, Cake Mate and PAAS Egg Decorating Kit. The company’s core values “live at the heart of our organization and define who we are as an employer, an associate, a business partner and a member of our community,” according to company literature and are what guide and influence

Signature Brands’ product development and the alliance it forms with leading brands. Desserts are treat linked to positive memories and emotions which aligns with one of Signature Brand’s goals. “We believe in creating family moments that matter,” according to the company. “And this passion goes well beyond our product offering. It goes to the type of charitable work we do. We partner with a number of family-based organizations in the community.”

Signature Brands has been prioritizing green business practices, particularly utilizing renewable energy sources. In 2022, Signature Brands transitioned all operations to receiving 100 percent of their electricity from renewable sources. “This is part of the company’s broader integrity commitment to having a positive impact on people, products and the planet,” according to company literature. “The milestone was made possible through a community partnership with Ocala Electric Utility and the Florida Municipal Power Agency—and ensures that 100 percent of the electricity used in the Florida-based operations will come from solar fields located throughout the state."

Wilton products debuted in 1959 and are offered in more than 100 countries. “Quality and innovation continue to be the driving force behind Wilton's desire to bring the best possible product to the consumer,” according to the company. Recently, Wilton was acquired by Dr. Oetker, a family-operated business with German roots. Dr. Oetker is a leader in the baking products, mixes and decorations space.

These leading companies understand the importance of providing ample creative opportunities and avenues for foodservice, retailers and consumers alike. Whether it’s traditional methods or the use of new technologies, bakery decorations evoke a sense of creative coziness and nostalgia.

Thought Leadership in

Bison

Key Takeaways

• Exhibitors aim to showcase fan favorites, new products and strengthen partnerships through problem-solving and innovation discussions.

• Brands plan to unveil products, rebranding efforts and innovative collaborations.

Leading bison suppliers are aware of the growth-driving trend of households seeking out healthier, cleaner cuts of meat and are positioning their bison offering to meet these health conscious consumers where they shop. Bison offers a flavorful and less fatty protein option and aligns with consumers’ demands for food that doesn’t contain antibiotics or hormones, in their efforts to eat quality protein in order lead a healthier, enhanced lifestyle.

“The main trend driving growth to the bison category would be the rise of health conscious consumer,” said Cory Schmeling of Rocky Mountain Natural Meats. “Today consumers are willing to pay extra for no antibiotic/no hormone high quality protein to enhance a healthier lifestyle.”

“Ultimately, demand for high quality red meat, we believe is increasing, especially as we continue to tell our stories and the side of the industry we want to be on is doing the same,” said Mike Hondorp, VP of Marketing at Force of Nature Meats. “Each quarter, each month, each week, our business is growing in terms of the number of customers we’re feeding and also the number of acres we’re impacting and there’s a variety of things we measure outside of just sales; we’re a triple bottom line company and that is very purposeful. Ultimately our business is growing because we think customers are either opening up to the fact that it’s more than just a piece of meat on the plate; it’s a system and it’s a vote. Every dollar that is spent with us is a vote to support a system that can benefit our planet and our customers in ways that other systems cannot.”

“The bison business, due to its very nature, has always been in sync with sustainable, regenerative agriculture,” Rocco Verelli, President, NorthFork Bison previously said. “Our bison mostly feed in the open pasture on grass, natural weeds, and forage native to the

ecosystem. In short, our objective is to allow bison to be bison as much as we possibly can and let them roam freely the way they have for thousands of years. It’s as close as you will ever get to the ideal sustainable / regenerative model. To help them better connect with their customers, we work with our retailer partners through presentations and food demos. We are strong believers in educating the consumer, so to this end we always make ourselves available to our partners and customers.”

“Ultimately what has been going well is increased demand for high quality, sustainable, regenerative meat,” Hondorp said. “Ultimately, we are seeing a shift towards people wanting a stronger connection with their food sources. Us being able to provide that is certainly helping our business. January through March, we had a strong first quarter as a business. That’s often reflective of January [generally being] is a big month for our business and for better- for-you foods, simply because of people making and trying to stick to new and healthy decisions as the year kicks off. But ultimately us being able to provide our customers with high-quality meats where they can trust high quality sourcing, and ultimately our value propositions which result in products that are better for you, better for the animal, better for the planet and better for the rancher and his or her community. Those are things that we lean into, and we find that customers respond well to that.”

“We really want to educate customers on the benefits of just protein and meats, we want to educate customers on the difference of what we do which is based on the principles of regenerative agriculture and sustainability versus a conventional system,” he continued. “And how one thing can help you, the animal and the planet and another can do those things a disservice. A big part of what we do as a brand is educate

with the aim of connecting customers to their food again. In this world we live in, we’ve become so disconnected. You can go to the market and buy whatever you want at any time, often times without considering how that food got there. A big part of what we do at Force of Nature, is to try to keep that story front and center, whether that’s highlighting the animal, highlighting the ranchers or highlighting the practices behind with which these animals are raised.”

“Here at Great Range Bison, we strive to do things correctly, as we always have,” Schmeling said. “We know that when you put a quality product in a quality package the likelihood of a consumer buying that product again increases. Our mission is summed up with our trademark of Best Fresh Bison. Meaning proper animal handling, a focus on food safety and human safety coupled with premium quality product and excellent customer service, we will continue to grow the category and grow the industry. Our mission makes it easy to do the right thing. Every decision we make, we put these protocols front and center. Essentially, if we do the right thing at all stages we will be successful.”

This year, Great Range Bison is prioritizing its capabilities to consistently bring the best fresh bison. In addition to continuing, “to educate not only the buyers but the consumers on the amazing health aspects bison offers as well as telling one of the greatest conservation stories in US history,” Schmeling said.

“For us, the key has always been product quality awareness,” Verelli said. “We are strong believers in educating the buying public on the quality and advantages of bison meat. Our packaging along with our website is filled with all kinds of information designed to help the consumer make informed buying decisions. In so far as the grocer being able to offer fresh bison cuts, this is really a question of supply and demand."

Thought Leadership in

Blueberries

Key Takeaways

• The “New Era of Berries” is driven by improved berry quality, innovation in breeding and packaging and focus on sustainability. • Blueberries are experiencing strong growth due to increasing consumer enthusiasm for their flavor and health benefits.

Industry coalitions and suppliers are all pulling in the same direction to promote demand for blueberries and drive sales at retail. Blueberries provide a year-round boost of health attributes, a refreshing flavor and can be enjoyed on the go.

The Coalitions

“The current blueberry category in the US is exhibiting strong growth due to consumers' increasing enthusiasm and love for crave-worthy flavor of blueberries,” said Director of Communications Kristy Babb. “A growing body of evidence shows that blueberries can help improve overall health, when incorporated into a healthy lifestyle. Whether fresh or frozen, blueberries deliver essential nutrients, including fiber, vitamin C, manganese and vitamin K. They make a delicious and nutritious option to pack for breakfasts, lunches and snacks, or to use in cooking and baking. Through our engaging resources and partnerships with trusted health professionals, we’re inspiring consumers to make blueberries part of a healthy routine.”

“Blueberries are always a great choice at the grocery store,” said Nancy Nyquist, Michigan Blueberry Commission (MBC) Executive Director. “Overall, blueberries continue to experience strong growth throughout diverse outlets. In 2023, Michigan growers produced more than 73 million pounds of blueberries with about 50 percent being available to the fresh market and the remaining going to processors for freezing, canning, juicing, etc. According to the USDA, retail per capita consumption of blueberries has increased 97 percent in the past 10 years, growing from 1.2 pounds in 2011 to 2.3 pounds in 2022.”

The US Highbush Blueberry Council (USHBC) is excited for its plans that are underway throughout 2024 intended to continue efforts of expanding consumer demand and driving sales for blueberries through strategic partnerships,

promotions and research. This year, as an example, the USHBC has partnered with Major League Pickleball as an official sponsor. “Our partnership will include print, digital advertising, logo inclusion and game-day activations,” Babb said. “We will also continue to implement promotional power periods, providing retailers with turnkey content to bolster their ongoing marketing to promote blueberries to their shoppers. This year’s power periods include Heart Health Month, National Blueberry Month, and Food as Medicine. We will also continue to promote blueberries through e-commerce tactics, including Instacart.”

The commission has been forming and maintaining partnerships with other influential governing bodies within the category who share like-minded goals to see the blueberries category flourish. “The MBC prioritizes industry-driven research each year by offering grant dollars that support our priorities,” Nyquist said. “We also work closely with the USHBC who unite stakeholders through research, promotions, and numerous other activities.”

In 2023, one highlight the USHBC achieved was when the council drove sales of blueberries through extensive e-commerce marketing, along with strategic partnerships with several key retailers and brands, to drive blueberry demand through the Grab A Boost of Blue call to action at point of sale, Babb said. “USHBC’s Retail Hub armed retailers with turnkey marketing resources and toolkits to help retailers promote blueberries during seasonal pushes and power period promotions throughout the year,” she said. “USHBC’s retail efforts were strategically aligned with power periods, inlcuding American Heart Month, which featured participation from nine retailers operating nearly 1,600 stores; and National Blueberry Month, with participation from 30 retailers who collectively oper-

ate 9,400 stores. These retail programs were multifaceted and incorporated several marketing tactics, including instore audio advertising, Grade A Boost of Blue displays, social media posts, digital and circular insert ads and in-store sampling. USHBC also cross-promoted blueberries with brand partners such as Chobani and the California Milk Advisory Board.”

The Growth Drivers

“At the beginning of the year, we took the opportunity to chart a path forward for Naturipe over the next few years, and we’re calling that transition the New Era of Berries,” said President of Sales Jim Roberts. “This New Era is characterized by improved berry quality; ramped-up innovation in breeding, growing, and packaging; and continued top priority of sustainability throughout the business. Having a leadership team that is aligned on those goals and is excited about continuing to elevate quality, innovation and sustainability has been crucial to our success and a driver to being the fastest growing brand of fresh berries.”

“We continue to prioritize our breeding programs, where our grower-owners have made significant investments in developing improved proprietary varieties with great quality, flavor, texture and other key characteristics,” Roberts said. “We also focus on varieties that will stand the test of time and be revered for their quality and taste, while also looking almost too good to eat. The unique conventional and organic proprietary varieties that have emerged from our breeding efforts over recent seasons are a testament to decades of dedicated research and development."

As a leading fruit for healthy snacking and convenience, blueberries remain a staple. Blueberry producers recognize that going the extra mile to cultivate high-quality crops will pay off from the moment of harvest to when the consumer purchases and consumes it.

Thought Leadership in

Breakfast Sandwiches

Key Takeaways

• Retailers can support breakfast sandwich products by merchandising them prominently, offering pricing discounts, and utilizing end cap displays to increase exposure and trial.

• Consumers are trending toward high-quality breakfast sandwiches with premium pork sausage.

At home cooking has continued to lead the grocery industry into various trends such as convenience, meal prepping and authenticity while trying different recipes to name a few. While there is some encouragement through social media to experiment with new recipes and ingredients, there are some tried and true trends that remain steadfast in the industry, such as easy, tasty and convenient breakfast options and solutions. Within the breakfast sandwich category, quality ingredients and familiar flavor options remain top of mind for consumers.

While this might be true in some cases, companies like Swaggerty’s nonetheless strives to produce high-quality breakfast sandwiches with premium pork sausage. “There still is a ‘base level’ of items that make up a large portion of the category,” said Doug Skeoch, National Sales Manager with Swaggerty’s. “Items that include varieties of biscuit, croissant and muffin offerings but also with new, unique product components. Case in point is Swaggerty's Farm waffle items in sausage and chicken varieties that are taking advantage of the popularity of those items in niche diners and breakfast establishments.”

Family-owned and operated, Swaggerty’s has focused on pork sausage items since its inception in 1930, and later ventured into other categories that include its premium pork products. Today, the company has a processing facility in the same valley that the company started in. Through its facility, Swaggerty’s has been able to produce gluten-free, 100 percent fresh pork sausage that contains no artificial fillers.

As a leader in the category, the company recognizes that sometimes the foot traffic in these sections of the store is not always high and has some recommendations for retailers to help support these products. “Many of these items are shelved in the frozen food sec-

tion of the grocery store which can be challenging with consumer store traffic. To create more exposure and trial, retailers often merchandise these products in coffin cases and end cap displays while offering pricing discounts. This builds awareness, stimulates trial and drives incremental consumption in the category,” said Skeoch.

Looking at the growing trends within the category, “There is a home for both ‘snack-size’ and larger-size breakfast sandwiches as they serve distinctly different consumers. The snack size is aligned with children, or a quick on-therun breakfast before school or a healthy snack after school. The larger size sandwiches have broader appeal for a teenchild or an adult in a meal hunger state,” Skeoch continued.

Breakfast sausage and sandwich leader, Odom’s Tennessee Pride, was founded in 1943 by Doug and Louise Odom. The company continues to use the couple’s original sausage recipe, which has been coined a trade secret. Odom’s Tennessee Pride has been family-owned and operated ever since. The company was acquired by ConAgra in 2012, and in the fall of 2021, the company moved its production from Dickson to Jackson, TN. The decision was motivated by the company's desire to run as proficiently as they could. The facility was announced as an expansion to 360,000-square-feet and said to bring in 400 new jobs to the city.

As sausage remains the top protein in the breakfast sandwich category, North Country Smokehouse mentioned that sausage has not only been a leading protein for its convenience but also for its price point. “The sausage category is in need of innovation, primarily in the better-for-you food space,” Alicia Baker, the Director of Marketing for North Country Smokehouse said. “It’s challenging for consumers to find humanely-raised and organic offerings, even in the more

traditional recipes that lead the category. Sausage is a delicious and affordable protein, which is especially appealing to consumers who are feeling the impact of food inflation. It’s a great way to stretch the grocery dollar and feed large families without sacrificing flavor. Other categories are more advanced in terms of sustainability and the sausage category tails a bit. It would be great to see the category advance with more humane and environmentally savvy product innovation.”

Similar to North Country Smokehouse, Niman Ranch has also risen to the top of sausage producers as the company has elevated the meat case categories through responsibly sourcing and producing pork products. The most important thing consumers and retailers need to understand about sustainability is that each farmer and each brand defines it differently,” said Alicia Laporte, Niman Ranch Communications Director. “It’s important retailers are clear about what aspects of sustainability are most important to them and choose their supplier partners with that in mind. For instance, some brands define sustainability purely as how quickly and efficiently they can bring products to market. A large-scale entirely indoor intensive confinement hog barn raising thousands of animals at a time can claim sustainability. Niman Ranch’s approach is quite different: yes, efficiency is a consideration, but we are more interested in partnering with diversified, resilient farms incorporating many sustainability practices on their outdoor-based farm operations.”

While it is true many consumers search for convenience and price point when it comes to breakfast sandwiches, they are also looking for quality and ingredients. Fortunately, there are several ways retailers can assist in ensuring these products stand out and check off many of the boxes on consumers’ lists.

Thought Leadership in

Dough

Key Takeaways

• Exhibitors aim to showcase fan favorites, new products and strengthen partnerships through problem-solving and innovation discussions.

• Brands plan to unveil products, rebranding efforts and innovative collaborations.

Leading dough producers have listened to their retail partners and consumers’ feedback when curating and innovating their product offerings. These leading companies have continued to ensure that those with allergies, dietary restrictions or preferences have ample opportunities to enjoy and indulge in pastry, bakery and savory dough solutions.

Leading dough producers have listened to their retail partners and consumers’ feedback when curating and innovating their product offerings. These leading companies have continued to ensure that those with allergies, dietary restrictions or preferences have ample opportunities to enjoy and indulge in pastry, bakery and savory dough solutions. Run-A-Ton mentioned the company had a successful Q1, specifically with its various findings at recent tradeshows. CEO and Founder Doon Wintz also outlined the success of the company’s recent cookie product launch last fall, as the offering transformed the gluten-free dessert category.

“In Q1, we’ve had really well received product introductions at the Natural Products Expo West,” said Wintz. “Last year, it was our skillet cookie, which is our Wholly Gluten Free Cookie. It is a chocolate chip cookie that’s on an ovenable tray, like a skillet, although it’s not made of cast iron, but [it does] make for a family display. We thought this was a good idea, but we were not prepared for how enthusiastic the market was about it, so that was really good. So, we followed on with that this year with a birthday skillet, which was also met with really strong appeal and appreciation.”

“The third is on our gluten-free side as well; we’ve been having consumers asking for a pie top, a rolled pie top and what we found was that it’s just really difficult to make something thin that

doesn’t risk too much breakage along the way, and what we found is if we created a disc and it wasn’t too thin, and put it between two poly sheets, the consumer can actually roll it out at home and use it very easily, and that was also met with a lot of enthusiasm at the Natural Product Expo. So, those are things that went really well for us on the Wholly Gluten Free side,” said Wintz. “

“We have two brands in the dough category: one is Wholly Wholesome, which is organic dough, and the other is Wholly Gluten Free, which is free from the 14 common allergens or nine plus in the US. What we’re finding with the first quarter feedback, is that on the Wholly Wholesome side, the organic side with the wheat—the regular wheat or the organic wheat—what we found from, again, at Natural Products Expo West, I had some retailers saying that the pie and pastry dough, which is two puffs, are actually sold out. And that speaks to the consumer’s desire to be able to do more things at home. So, as always, you have a dichotomy of everything in life where you have some people aiming for more convenience, but then you have others who want to get more involved in their food.”

Consumers have continued to opt for at-home cooking as it can provide more of a wholesome experience and as a bonus, may help consumers save money. These situations make room for leading companies like DeIorios, who offer shoppers accessible, easy to work with dough for making things like pizza and breadsticks, to name a few, at home. DeIorios has been making dough for approximately 100 years as the company started in 1924 with two brothers who set out to provide people with authentic, Italian bread, which later turned into the company becoming a leader in the frozen dough category. In the beginning, DeIorios started through the

brothers’ utilization of traditional baking methods when they built their own coal fire brick oven and started making their own dough within the confines of three families' backyards. Through these methods and using the company’s humble beginnings as inspiration, DeIorios has been producing high-quality dough that holds onto its natural qualities and taste. As the company continued to grow and innovate within the dough space, it became one of the first to produce a gluten-free dough in 2007– a newer concept that slowly began growing and increasing within its demand at the time. In 2012, DeIorios entered into the freezer section, allowing for even more innovation and creation to be explored.

Chase Ames, VP of Sales and Marketing with Athens Foods, outlined the state of the category as a whole and what the company has coming up for the rest of the year.

““Our two core items are the dessert section, and what we’re doing now is using consumer research to use phyllo in new and innovative ways,” Ames mentioned regarding the company’s signature thin, unleavened dough that is known to crisp up, similar to a flaky pastry. “We’re launching some new appetizers; we are going to launch some phyllo bites. We’re sort of leveraging our phyllo dough to expand our reach in the frozen category. We want to get into that appetizer snack space and the dessert space, and people really like to have their sweets, but they like them in bites. They like to try things; so portion control desserts, we are looking at that. Really those traditional flavors like a chicken bacon ranch and a cheesesteak and an orange chicken or a Korean barbecue [all flavor options] for phyllo bites in the snack section. We want to expand our footprint into the frozen category.”

Thought Leadership in

Novelty Candy

Key Takeaways

• Retailers are witnessing increased consumer interest in unique products, driving sales in the segment.

• The category offers diverse and original options for indulgence, with suppliers focusing on innovation and authenticity.

The novelty candy category has a wide array of companies that provide consumers with creative, decadent candy options that satisfy cravings and offer opportunities to indulge in a sweet treat.

“We successfully launched a new item that not only aligns with our brand’s vision, but also marks a significant milestone in our growth journey,” said Haley Peyron, Marketing Manager with Candy Dynamics. “This new item, Slime Licker Chocolate Bars, combines Belgian chocolate with sour strawberry or blue raspberry slime filling. With this product launch, the first quarter saw huge sales growth. The new addition to our product lineup has already started to resonate with our customers, further enhancing our brand’s reputation and market presence. Our company leadership played a critical part in this launch as their guidance, expertise and unwavering commitment helped bring this new product line launch to fruition.”

Candy Dynamics has always been able to connect with its consumers as their preferences and feedback help the company with its product development and innovation.

“We understand the importance of resonating with our customers on a deeper level,” said Peyron. “We take the time to listen to our fans, understand their needs and preferences and incorporate these insights into our new product design and development. We strive to offer not only innovation in our brands, but also authenticity. We differentiate ourselves in the market and as a result, establish a strong and loyal fan base. Customers look to us as the benchmark for innovation in the sour category. Our reputation as a trusted leader in the industry gives customers confidence in our products. This trust and recognition extend beyond our brand, positively impacting up-andcoming brands and innovative products

in the market. They are more inclined to explore new brands and products that align with our standards and values. We do see some brand acquisitions in the industry, but our core objective at Candy Dynamicss remains focused on innovation and product development within our product range.”

It’s not a secret that candy has been known to bring adults back to a fun, childhood memory or time, along with satisfying cravings, but recently, people have taken to social media to create “candy salads” as a fun way for friends and family to enjoy their favorite candy together. As social media has continued to be a huge contributor to at-home cooking, snacking and more, leading companies have been able to join in through launching various initiatives that support these consumer shopping, at-home eating habits while sharing the experience online. As a leader in the space for more than 100 years, HARIBO is one such candy brand that has made its way into the TikTok trend as candy consumers have been adding these well-known gummy bears into their “salads.” Alongside this, the company has a ‘fruit salad’ candy product with six flavors, all covered in sugar.

Looking at recent product launches that boast nostalgia, HARIBO, novelty candy leader well-known for its signature gummy bears, launched its first Unicorn-i-licious gummy candy that comes in six flavors: apple, blue raspberry, berry punch, banana, cotton candy and tangerine. "At HARIBO we're on a mission to inspire childlike happiness for fans everywhere, and we know that feeling will be even more special when they open a bag of Unicorn-i-licious," said VP of Marketing, Seth Klugherz. "We were inspired to create Unicorn-i-licious because we know consumers need joy in everyday moments, and so much of that joy goes back to the simplicity of childhood. The playfulness

and nostalgia of unicorns coupled with the new flavors are sure to delight, and that's when the magic really begins!"

When it comes to retail partners, Candy Dynamics strives to appeal to consumers through nostalgic flavor profiles and creative packaging. With tradeshows around the corner, the company has plans to launch new products. “Our retailer partners have conveyed to us that there is growing consumer interest in unique, innovative candy products that offer engaging and memorable experiences. From creative packaging and fun flavor portfolios to interactive designs and themed assortments, novelty candies are driving sales growth across the retail platform. We are excited about the thriving novelty candy category and look forward to working closely with our retailer partners to continue to drive growth in that segment,” said Peyron. “With the Sweets and Snacks Expo approaching, we project the growth to only continue as new and innovative items are launched at the show. Our company will be debuting new Slime Licker branded novelty candy items, including our newest Slime Licker 2.0 Sour Liquid Candy in Strawberry and Blue Razz, as well as a new product called Slime Licker Drops. The second half of 2024 is projected to be very strong as the new items from the show launch at retail. Sour candy fans are ready for exciting new items from Candy Dynamics, and we are excited to deliver on their requests.”

The novelty candy category is home to a diverse range of options that have long since been a senti-mentality as many of these companies have been around for decades, fulfilling consumers sweet cravings while providing nostalgia and indulgent candy options. Retailers in the category have seen consumers not only reaching for their favorite past time candy, but also looking to try new and exciting items.

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