Shoppers continue to be concerned about prices, but their satisfaction with online shopping, health and wellness, and other areas is on the rise, according to this year’s Consumer Expenditures Study.
packaging and product formats, along with a growing list of accompaniments, are driving ongoing charcuterie growth.
44 PERIMETER
Brioche Boom
What’s behind the growing U.S. popularity of this French enriched bread?
50 SPECIAL SECTION
The Frozen Frontier
Current-day trends like convenience and protein provide new opportunities for retailers to expand their private label assortments.
54 EQUIPMENT & DESIGN
Better Safe
Clean stores are key to preventing customer and staff injuries.
58 EQUIPMENT & DESIGN
Expanding Possibilities
Balancing tech and the human touch is the challenge for next-generation grocery stores.
62 FEATURE What Grocers Need to Know
About Retail Media Performance
Users identify such challenges as increased costs, minimum spend requirements and budget.
By Emily Crowe
What Does Value Look Like in 2026?
PG’S
NEWLY RELEASED CONSUMER EXPENDITURES STUDY GIVES US A FEW HINTS.
There was one word I heard more than any other at this year’s FMI Midwinter Executive Conference: value. The word came up in almost every conversation I had with grocers, and that has led me to deeply ponder the idea of what value means to today’s consumers.
With average grocery prices still trending upward, nearly every shopper in the United States is looking for a deal or a sale, a point driven home by Progressive Grocer’s newly released Consumer Expenditures Study (CES). Some 77% of respondents to our CES survey say that price is their top priority when choosing where to grocery shop, followed by, respectively, product freshness, product quality, in-stock levels and location convenience.
Clearly, freshness and product quality are important value drivers for shoppers, but once these basics are met, secondary visit drivers like healthy products, high-quality store brands, and delivery or pickup services are becoming more and more important.
Meanwhile, nearly one-third of shoppers surveyed for the CES value the broad product assortment and variety offered by the grocery store where they shop most often. Others still value particular expanded services at stores, such as home delivery, which saw a statistically signi cant increase in usage over the past year.
Beyond value – but absolutely related to it – health and wellness was also an incredibly important topic at Midwinter. In line with this, a whopping 76% of respondents to the CES survey consider themselves health-conscious, and an encouraging 53% say that they are extremely or very satis ed with the selection of healthy or better-for-you food and drink options available at grocery stores. At the end of the day, consumers increasingly value grocers that support their wellness journeys, whether that’s with pharmacy discounts on GLP-1 medications or personalized shopping lists for a particular diet. Pro tip that I’m sure you already know: Health-conscious consumers are also increasingly looking for protein- and ber-rich foods – loads of them.
Clearly, freshness and product quality are important value drivers for shoppers, but once these basics are met, secondary visit drivers like healthy products, high-quality store brands, and delivery or pickup services are becoming more and more important.
8550 W. Bryn Mawr Ave. Ste. 225, Chicago, IL 60631 Phone: 773-992-4450 Fax: 773-992-4455 www.ensembleiq.com
BRAND MANAGEMENT
SENIOR VICE PRESIDENT, GROUP BRAND DIRECTOR Eric Savitch esavitch@ensembleiq.com
VICE PRESIDENT OF CONTENT Lisa Johnston ljohnston@ensembleiq.com
I wish I could say that I answered my own question here, but the truth is, value looks different to every consumer. So, I encourage you to consider this: As we look ahead to the rest of 2026, what does value look like to your shoppers, and how can you execute on that?
National Garden Meditation Day. Enable shoppers to create serene spaces in their backyards with the right supplies.
10 Mother’s Day is also Mother Ocean Day, so be good to both.
17
Pinot Grigio Day. Cin cin!
4
National Kids Fitness Day. Help youngsters get into shape with online exercise sessions, healthy cooking classes, and more.
11
National Women’s Checkup Day. Remind ladies to get regular medical exams to stay healthy.
5
Cinco de Mayo. This Mexican observance has become ubiquitous in the United States, so have the right products on hand for a party.
12 International Nurses Day. Pay tribute to these sel ess professionals with reduced prices on their groceries.
6
National Skilled Trades Day. Now is the time to salute your butchers and shmongers for their unmatched knowledge and abilities.
13
7
National Barrier Awareness Day. Implement measures to make your store(s) more
Fair Trade Day. Highlight the brands you carry that source their products through this ethical, auditbased model.
14
National Brioche Day
1
Couple Appreciation Day. The best way to mark this occasion is to offer a special discount for twosomes shopping as a team.
8
National Animal Disaster Preparedness Day. Provide guidance for pet owners in case of
15 Customer Experience Day. Are you giving shoppers everything they need? Today’s the day to make any positive changes to how you engage with the public.
2
International Drone Day. If you use them for deliveries, make sure to promote them!
9 Dog Mom Day. Those who want to spoil their pups can do so with products in your pet care aisle.
16
Drawing Day. Hold an art contest asking kids to depict their favorite part of the supermarket, and create an online/ physical gallery to show off the results.
24
National Caterers Appreciation Day. Tout your services in this area, and those who provide them.
31
National Save Your Hearing Day.
Set up kiosks where customers can test themselves, and give out additional information for those who want it.
18 Kick off Learning at Work Week by offering microlearning opportunities for your associates.
25
19
Hepatitis Testing Day. Provide services for people at risk of developing this serious illness.
20
For International Red Sneaker Day, don a pair to raise awareness of food allergies.
21
26
Scripps Spelling Bee. This is a perfect opportunity to stage your own spelling competition for participants of all ages, focusing on grocery-related words.
27
The Muslim holiday Eid-e-Ghorban falls on this date, so stock up on ingredients to help those who celebrate create a festive meal.
On National Memo Day, make the ones you send count.
28
World Passion Fruit Martini Day. Offer preparation instructions for home mixologists.
22 Canadian Immigrants Day.
This is the perfect time to recognize all that our northern neighbors have given us, starting with poutine.
29
Learn About Compost Day. Educate shoppers on how organic food waste can be converted into this needed resource.
23
Lucky Penny Day. With these coins being phased out, ask shoppers to bring theirs in to keep them in circulation for those who pay in cash.
30
It’s International Hug Your Cat Day, so after the embrace, encourage feline fans to purchase some treats and toys.
What You Need to Know
Salty Snacks Opportunities
High prices and low consumer sentiment are pushing shoppers toward private label, smaller pack sizes, and value-driven channels like dollar and convenience stores, but most consumers aren’t abandoning salty snacks altogether. Demand holds steady because snacking remains habitual and ingrained across generations.
Craveability, big avor, crunch and relaxation are among the top drivers of salty snack choice across segments, even as better-for-you (BFY) interest grows. Health cues can support trial, but they can’t replace bold sensory payoff.
Younger consumers’ high-frequency snacking keeps volumes resilient, while the aging population expands the need for texture-friendly, lower-sodium and protein-supportive choices. These dual demographic forces are set to stabilize demand and diversify where growth emerges over the next decade.
Outlook
Now: The category grows modestly to $31.6 billion as snacking remains ingrained, especially among younger consumers, even amid economic strain. GLP-1 users continue to snack frequently, while shoppers increasingly trade down, favor value cues, and shift toward smaller pack sizes and convenience-driven channels.
Next (2027-8): Growth slows but stays positive, led by pretzels, corn snacks, and BFY alternatives (including meat snacks) that bene t from avor play, natural cues, and functional boosts. Younger consumers’ move toward convenience, dollar and online channels intensi es, while rising regulatory pressure accelerates the shift toward cleaner labels and simpler formulations.
Future (2029-31): Older adults become more in uential, boosting demand for gentler BFY upgrades like lower sodium, protein support and easier-to-chew textures, while younger consumers drive globally inspired, hybrid-format and texture-forward innovation. Alternative bases, wellness-leaning bene ts and familiar-yet-novel avors support slow but stable growth.
Craveability, driven by flavor, crunch and relaxation, is the primary reason that people choose salty snacks. This is something that brands shouldn’t lose sight of as the category evolves. Healthier options may grow in relevance, but they won’t succeed if they can’t satisfy the core need for bold texture and satisfying flavor. Brands that double down on sensory appeal through great crunch, familiar-but-new-tothe-category flavors, and irresistible snacking moments will stay aligned with what consumers want most. Health benefits can enhance the experience, but they shouldn’t eclipse the core reasons that people reach for salty snacks in the first place.
Expanding reach doesn’t have to rely solely on costly innovation. Increasing distribution in convenience and dollar stores o ers a low-cost way to meet younger shoppers and financially strained consumers where they already buy snacks. Pairing this with value cues – smaller pack sizes (something that can also engage GLP-1 users), clear price tags, and deals – keeps products accessible.
Brands can expand the playbook for BFY snacking in the following ways: Elevate “minimally processed” and clean-label claims, spotlight functional benefits beyond protein, use alternative bases to signal natural healthfulness, and make BFY snacks feel e ortless for older adults.
Explore cheeses, deli meats, and baked goods from hundreds of exhibitors.
By Diane Quagliani, MBA, RDN, LDN
Nutrition and Beauty in the Aisles
HEALTHFUL FOODS CAN HELP SHOPPERS ACHIEVE GLOWING SKIN FROM WITHIN.
When it comes to the quest for beautiful skin, there’s no shortage of lotions, potions, pills and procedures that promise radiant results. But the appearance of our skin — as well as our hair, nails and other outer signs of beauty — starts with an internal foundation of good health that’s fueled by nutritious foods.
Foods with skin-nurturing nutrients are found throughout the grocery aisles, but they’re especially plentiful in the produce department. Following are just a few examples.
Eating for Antioxidants
Avocados, spinach, nuts and seeds, and cooking oils all contain vitamin E.
Foods with skin-nurturing nutrients are found throughout the grocery aisles, but they’re especially plentiful in the produce department.
Fruits and vegetables are abundant in antioxidants — vitamins, minerals and other compounds that prevent or repair oxidative damage to body cells caused by free radicals. This damage is triggered by such factors as poor diet, excess sun exposure, smoking and stress. Vitamin C, carotenoids, vitamin E and polyphenols are among the most studied antioxidants.
The body needs vitamin C to make the proteins collagen and elastin, which give skin (and other tissues) structure, strength and elasticity. It also helps the skin stay hydrated. Vitamin C’s antioxidant powers help to protect skin against oxidative stress, which causes signs of premature aging. Further, although it’s not a substitute for sunscreen, vitamin C plays a role in protecting skin against the harmful rays of the sun, which can cause skin aging and cancer. Carotenoids, including beta-carotene (which the body converts to vitamin A) and lycopene, are antioxidants that also help protect skin from sun damage. Carotenoids lend red, orange and yellow hues to many fruits and vegetables.
Top produce picks for vitamin C are red and green bell peppers, citrus fruits and juices, berries, and broccoli. Beta-carotene is found in sweet potatoes, carrots, cantaloupe and mangoes, while lycopene is in tomatoes, watermelon and pink grapefruit. Cooked tomato products such as tomato paste, canned tomatoes and ketchup are especially concentrated sources of lycopene.
Vitamin E, another antioxidant, helps skin stay hydrated and protects against collagen breakdown, in ammation and sun damage.
Thousands of polyphenols, also known as phytonutrients, are found throughout the plant kingdom, and many function as powerful antioxidants. Polyphenols help skin by inhibiting enzymes that break down collagen and elastin, reducing oxidative damage and potentially preventing wrinkles. Polyphenols are found in a wide array of plantbased foods and beverages, including red grapes, apples, cherries, berries, broccoli, onions, red wine, cocoa, coffee and tea.
Retail Dietitians: A Skin Health Resource
The above examples just scratch the surface of the numerous vitamins, minerals and other food compounds that contribute to beautiful, healthy skin. And while a nutritious diet is a must for skin health, so are such other lifestyle factors as proper hydration and skin care, using sun protection, not smoking, getting enough sleep, and managing stress.
Your retail dietitians can put these factors into perspective through science-based advice, educational programs, promotions and communications that help shoppers look and feel their best.
Diane Quagliani, MBA, RDN, LDN, specializes in nutrition communications for consumer and health professional audiences. She has assisted national retailers and CPGs with nutrition strategy, web content development, trade show exhibiting, and the creation and implementation of shelf tag programs.
Art of the Deals
SHOPPERS CONTINUE TO BE CONCERNED ABOUT PRICES, BUT THEIR SATISFACTION WITH ONLINE SHOPPING, HEALTH AND WELLNESS, AND OTHER AREAS IS ON THE RISE, ACCORDING TO THIS YEAR’S CONSUMER EXPENDITURES STUDY.
By Jenny McTaggart and Samantha Schober
Much of the research from Progressive Grocer’s 77th Consumer Expenditures Study (CES) points to one obvious conclusion: U.S. shoppers are still feeling the pinch of high prices and infl ation (either real or perceived), and they’re looking for better deals when grocery shopping.
This is evident in their responses to directly related questions, to which they respond that they’re spending less overall — with most citing high prices as a reason — or when they choose “price/value” as the most liked feature of the store they shop most often. But it’s also suggested in some of the more subtle fi ndings, such as a trend toward stricter planning, more scratch cooking and stock-up trips, and a noticeable increase in mobile app coupons and loyalty program usage.
Regardless of how these habits will a ect sales in the year ahead, there’s some very good news on the retailing front: A higher percentage of shoppers are either completely or very satisfi ed with both the online shopping experience and retailers’ health-and-wellness o erings compared with last year. These are two areas that will continue to become even more important to the future of the business, especially as it relates to younger consumer groups.
TREND 1
PRICES ARE STILL TOP OF MIND WITH SHOPPERS — MAYBE EVEN MORE SO.
Compared with last year’s CES, the same number of grocery shoppers (77%) choose price as the most important factor in their store selection, followed by product freshness (67%) and, to a slightly lesser degree, quality (63%).
Last year’s CES suggested that consumers were begrudgingly getting used to the idea of higher prices and therefore broadening their concept of value to include factors like quality and convenience. While this trend still holds true in 2026, it appears that most shoppers are on a quest for better deals wherever they can fi nd them. As Walmart observed when reporting its fourth-quarter earnings this past February, plenty of middle- and
MOST LIKED FEATURES OF GROCERY STORE SHOPPED MOST OFTEN
Gen Z and Millennials are also driving some interesting shifts in the prepared food business, including a rise in lunchtime orders and a growing interest in sides and platters.
Other areas where grocers seem to have improved over the past year include the variety of products they o er, quality of store-brand products, better meat/seafood, more in-stocks, and speed of shop. So, overall, retailers have plenty of successes to build on – if they can just persuade shoppers that they’re o ering them the best bang for their buck.
Keep reading as we drill down deeper into five key fi ndings from this year’s CES.
high-income shoppers are spending money for good deals, but lower-income households are really tightening their purse strings amid serious fi nancial strain, which is taking a hit on retail sales in general.
Compared with last year’s CES, the same number of grocery shoppers (77%) choose price as the most important factor in their store selection, followed by product freshness (67%) and, to a slightly lesser degree, quality (63%). The importance of quality, store cleanliness and shopping speed have declined, however, suggesting that as budgets have tightened, shoppers are becoming more willing to overlook a less-than-perfect store environment or a slower trip if it means fi nding better deals.
%
SELECTING FACTOR AS IMPORTANT WHEN CHOOSING A GROCERY STORE
Freshness of products
Product quality
Products I need are in stock
Convenient location
Variety of products
Sales and promotions
Store cleanliness
Store-brand quality
Brands offered
Rewards / loyalty program
Helpful / friendly employees
Organization of store
Speed of shopping trip
Local product selection
Unique products I can’t get at other stores
Healthy / better-for-you products
Delivery or in-store / curbside pickup
Availability of expanded services
Sustainable practices
Offers contactless transactions
In-store café / restaurant
Three in four shoppers have changed their behavior due to rising prices, mainly by buying fewer unplanned items, choosing more private label products, and using coupons or clearance deals.
A new question in this year’s survey asks respondents what they like most about the grocery store where they shop most frequently. Again, price/value comes out on top, with 42% citing this feature (including specifi c callouts for “everyday low prices” and “BOGOs”).
Once the basics of competitive pricing, quality and freshness have been met, the research suggests that stores can stand out by focusing on secondary drivers like healthy products, high-quality store brands, and services such as delivery and pickup for orders. These specifi c areas appear to be the primary factors that build long-term loyalty for high-value shoppers.
The impact of shoppers’ a ordability concerns is backed up by other fi ndings in the 2026 CES: About one-third of consumers estimate that they bought fewer groceries in the past year, with 66% citing infl ation/high prices as the reason. Meanwhile, a majority of shoppers still feel that food infl ation is worse today than a year ago, and 47% expect infl ation to be worse a year from now, especially among the 50-and-older crowd (last year, only 36% felt that way).
Younger shoppers – particularly Millennials – point to the fact that they may be spending a little less on groceries because they’re eating more takeout or dining in restaurants, as well as snacking more. But it’s also worth noting that Millennials spend at least $20 more per trip than Boomers, and both Gen Z and Millennials are more likely than Boomers to have spent more than $200.
Three in four shoppers have changed their behavior due to rising prices, mainly by buying fewer unplanned items, choosing more private label products, and using coupons or clearance deals. These tactics are favored over cutting back on proteins or fresh produce, showing that shoppers prioritize savings on fl exible or discretionary items. Compared with last year, more shoppers identify as planners rather than impulsive buyers and expect to focus on stock-up trips over small trips in the year ahead (although younger generations are still more likely to shop on impulse and browse).
In another sign of penny pinching, a growing number of shoppers (47%) prefer cooking from scratch and expect to be doing the same a year from now.
GROCERY SHOPPING RATES ARE HOLDING STEADY AT TRADITIONAL AND DISCOUNT STORES — BUT OTHER FORMATS ARE SEEING A NOTABLE DECLINE.
Traditional chain grocery stores and mass/supercenter formats remain the pillars of American food shopping, with 89% and 78% of consumers visiting each at least once a month, respectively. Discount chains are holding their own, at 49%. The sturdiness of those figures, however, masks erosion happening elsewhere.
Drug stores have dropped from 53% monthly shopping frequency to just 47% year over year, a statistically significant decline. Dollar stores fell from 53% to 46%. Local independent specialty shops have also slipped, falling from 42% to 29%. Shoppers are consolidating their trips at formats that deliver the most value per visit, rather than scattering their spending across supplemental channels.
A growing number of households are turning to bulk buying as a deliberate strategy to combat rising food costs.
That consolidation is showing up in where people say that they shop most. Walmart leads the pack, at 24%, which makes sense given its sheer geographic footprint across the country. Kroger follows, at 10%, another national chain with widespread reach.
One of the more surprising storylines in this year’s data, however, is Costco. The warehouse club has doubled its share as a primary grocery destination, climbing from 3% to 6%, suggesting that a growing number of households are turning to bulk buying as a deliberate strategy to combat rising food costs.
When it comes to performance, the news for retailers that have invested in their stores is encouraging. Scores for product variety have improved signifi cantly this year, jumping from 72% to 77% in the “excellent/very good” range. Gains were also recorded across meat and seafood quality, store-brand o erings, prepared foods, in-stock reliability, and checkout speed.
As the study suggests, targeted assortment expansion and consistent operational policy are meeting shoppers where they are when it comes to demands for convenience and quality, a signal that the investments that retailers have made in their product mix and store operations are actually resonating with the people walking through their doors.
3x better
Royston Group combines three market leaders in one complete customized offering. We’re your single source for refrigerated & heated cases, shelving, checkstands, signage, installation, and maintenance. With over 50 years’ experience in the grocery store marketplace, we understand the unique challenges you face. Rely on our Construction Services Team to make your remodels easier, more efficient, and truly cost-effective. With Royston, Southern CaseArts and SignResource under one roof you get synergistic advantages designed to triple your satisfaction.
SHOPPERS APPRECIATE TECHRELATED TOOLS THAT MAKE SHOPPING EASIER AND SAVE THEM MONEY.
Loyalty programs have become a cornerstone of the modern grocery experience. Nearly two-thirds of shoppers are actively enrolled in and using their grocery store’s loyalty program, from 58% the prior year. Notably, 74% of stores where consumers say that they shop most often now o er one. With food infl ation top of mind for many, personalized deals and rewards give shoppers a tangible reason to stay loyal to a particular banner.
Mobile apps are another area where engagement is growing. In this year’s survey, half of all respondents say that they actively use their grocery store’s app, while 78% of the stores they shop at most often o er one. Personalized coupons stand out as the most popular feature for 53% of app users, followed by viewing points and rewards (41%), and scanning loyalty cards at checkout, as well as online ordering for pickup/delivery (both 40%). Grocery list building and digital flyers also draw strong usage, particularly among Millennials.
When it comes to tech-enabled shopping more broadly, satisfaction rates across every method tested are strong. Mobile coupons and discounts lead the pack, with 77% of users reporting satisfaction, and the trial rate is already high, at 67%. Self-checkout at the register remains the most widely tried option by a wide margin, with 86% of shoppers having used it and 75% satisfi ed with the experience.
Mobile payment apps are a clear growth story. Trial has jumped from 37% last year to 43%,
Nearly two-thirds of shoppers are actively enrolled in and using their grocery store’s loyalty program, a significant jump from 58% the prior year.
I am enrolled and actively use
but do not
If they had one, I would enroll Would not enroll even if they did Don’t know
74% of grocery stores where consumers say that they shop most often o er a loyalty program.
a statistically signifi cant increase, and satisfaction among users sits at 75%. Home delivery, used by 45% of shoppers, earns a 71% satisfaction score, with Millennials particularly enthusiastic, at 79% satisfi ed compared with 65% among both Gen X and Boomers. Curbside pickup (70% satisfi ed, 44% tried) and in-store pickup (68% satisfi ed, 39% tried) round out the picture.
Across nearly every method, Gen Z and Millennials are far more likely than older generations to have tried these options. The one exception is self-checkout at the register, where Gen X joins younger shoppers in outpacing Boomers in adoption.
SATISFACTION WITH ONLINE SHOPPING HAS INCREASED.
TREND 4
In really positive news for the industry, this year’s survey fi nds that the vast majority of shoppers (80%) are highly satisfi ed with the online shopping experience. It appears that grocers (and the tech companies they work with) are getting into a steadier groove when it comes to the overall online experience. High fees continue to be the most popular complaint with online shopping – 33% cite this as a reason that they aren’t completely satisfi ed – but out-of-stocks and product substitutions aren’t seen in such a negative light as they were in the past.
Similar to previous years, about 20% of grocery trips on average are made online, primarily using in-person delivery, but with roughly 5% of trips using either curbside or in-store pickup. Younger shoppers continue to drive the online business, with Gen Z using online ordering for close to 40% of all monthly trips. Millennials, meanwhile, over-index on curbside delivery.
AVERAGE % OF SHOPPING TRIPS WHERE PURCHASE METHOD WAS USED IN PAST MONTH
While online shopping seems to have become less of a hassle, one-fi fth of those surveyed expect to do more in-person shopping next year, suggesting that while some love the convenience of online shopping and delivery, many still crave personal interactions – or perhaps they just like to pick their own perfectly ripe bananas. Further, roughly 10% of shoppers expect to increase their use of buying online a year from now with either in-person delivery or curbside/in-store pickup.
Younger shoppers continue to drive the online business, with Gen Z using online ordering for close to 40% of all monthly trips.
YOUNGER
CONSUMERS ARE DRIVING SOME INTERESTING SHIFTS IN PREPARED FOODS.
The dinner daypart has long been the anchor of supermarket prepared foods, claimed by 52% of prepared food buyers as their most recent purchase occasion. While it still holds that title, a clear shift is underway: Gen Z shoppers are turning to grocery prepared foods at lunchtime at a rate of 50%, and Millennials aren’t far behind, at 37%, compared with just 23% of Boomers.
Younger shoppers want prepared options that fit into the middle of a workday, not just the end of it. Boomers, by contrast, skew heavily toward dinner.
This signals that younger shoppers want prepared options that fit into the middle of a workday, not just the end of it. Boomers, by contrast, skew heavily toward dinner, with 64% citing it as their last purchased prepared food occasion, compared with only 22% of Gen Z. What those shoppers are buying is also evolving. Prepared cold entrées (like poke bowls, sushi, and grab-and-go chicken) have grown substantially over the past year and are now chosen by one in four prepared food buyers. Gen Z, Millennials and Gen X are also pushing interest in shareable platters and sides like macaroni and cheese, pasta salad, and other nontraditional center-plate dinner items. The category is broadening from family dinner territory into something more social and spontaneous. That spontaneity, however, doesn’t come without some friction. While 40% of prepared food buyers prefer made-to-order items, only
MEAL OR SNACK OCCASION LAST PURCHASED PREPARED FOOD AT A GROCERY STORE
Boomers, on average, shop more in-store than all other generations, while Gen X does so (75%) more than Millennials (63%) and Gen Z (62%).
32% lean toward grab-and-go. Yet grab-and-go accounts for 42% of actual purchases, largely because it’s what’s most available.
On the competitive side, the data o ers grocers some reassurance, but also a warning. Fast food as an alternative to grocery prepared foods has fallen noticeably, and 44% of shoppers say that their fallback when skipping the prepared food section is simply cooking at home. This number has grown year over year, proving that grocery stores are competing less with drive-through windows than they might have assumed.
TYPES OF PREPARED FOODS PURCHASED AT GROCERY IN PAST MONTH
Prepared hot entrées
Baked goods baked in-store
Prepared cold sides
Prepared cold entrées
Prepared hot sides
Prepared appetizers / snacks
Prepared entrée salads
Prepared platters
Prepared soups
The wild card is convenience stores. The share of shoppers rating convenience store prepared food as superior to grocery has risen signifi cantly, jumping from 17% to 24%, with Millennials and Gen X leading that perception shift. Boomers remain skeptical, with 55% rating convenience store options as worse than grocery, but the younger cohorts are increasingly open to what c-stores are putting on the hot bar. TREND
76% OF CONSUMERS SEE THEMSELVES AS “HEALTHCONSCIOUS,” AND VIRTUALLY ALL ARE SATISFIED WITH STORE OFFERINGS, WHILE SUSTAINABILITY IS STILL A TOP CONCERN FOR MANY.
Three-quarters of consumers see themselves as “health-conscious,” which is signifi cantly up from last year – and nearly all are satisfi ed with their primary store’s o erings. Millennials are the most engaged group, with two-thirds very satisfi ed, making them top candidates to drive further purchases and loyalty.
Among specifi c health concerns, protein intake has risen noticeably since last year, which creates an opportunity for retailers to spotlight high-protein solutions across meal occasions. Other concerns gaining traction include calories, artifi cial fl avors and ca eine.
of shoppers agree with the statement: “I am health-conscious.” of shoppers are health-neutral.
SATISFACTION WITH SELECTION OF HEALTHY / BETTER-FOR-YOU FOODS AT GROCERY STORES
It looks like the buzz around plant-based foods may be cooling o a bit, however, as only 3% are most interested in vegan/plant-based foods. This fi nding is supported by a separate question regarding which products consumers purchased in the past month – only 11% had purchased plant-based items, a decrease from last year.
Many shoppers continue to care about overall sustainability practices, though, so much so that 62% are willing to pay more for a sustainable store – a notable commitment at a time when shoppers remain highly price-conscious. Retailers can make a meaningful impact with relatively low investment by visibly donating surplus food and providing on-site recycling services as practical starting points.
Not surprisingly, two in five consumers among Gen Z and Millennials say that they would switch to a more sustainable store, signaling future momentum for this important area of the business.
Average trip spend, $106.47, has remained statistically steady year over year, but younger generations are spending more.
The survey was fielded Jan. 14– 27, 2026, and responses were gathered from 1,001 grocery store shoppers. To qualify, respondents were required to be aged 18-plus and U.S. residents, shop at grocery stores at least once per month, and be the primary or shared decision-maker for grocery shopping in their household.
A QUICK SHAKE. A
BIG UPGRADE.
On produce. On snacks. In beverages. And everything in between. Make it Twang.
A Changing of the Guard at Walmart
THE RETAILER REMAINS FOCUSED ON TECHNOLOGY AND AI AS JOHN FURNER TAKES THE HELM OF ITS GLOBAL BUSINESS.
By Emily Crowe
It’s been a time of monumental change for Walmart, from stock market shifts and agentic AI adoption to new leadership and an even newer corporate campus.
This past December, Walmart made its trading debut on the Nasdaq Global Select Market. The Bentonville, Ark.-based retailer characterized this move away from the New York Stock Exchange as a new chapter of growth, innovation and long-term value creation for its shareholders, as well as one that solidly cemented the company as a “people-led, tech-powered omnichannel retailer,” in the words of then-CEO Doug McMillon.
Less than a month later, Walmart became the rst traditional retailer to reach a $1 trillion market valuation, which many believe is re ective of its successful e-commerce business, its investments in AI, and its ability to draw in value-seeking shoppers.
To add to the fanfare, John Furner was of cially elevated in early February from his role as Walmart U.S. CEO to president and CEO of Walmart Inc., in a planned succession following McMillon’s retirement.
“John Furner is the right leader to guide Walmart into our next chapter of growth and transformation,” said Greg Penner, chairman of Walmart Inc., at the time of Furner’s appointment. “After starting as an hourly associate and being with us for over 30 years in a variety of leadership roles across all three of our operating segments, John understands every dimension of our business – from the sales oor to global strategy.”
Climbing the Walmart Ladder
Indeed, Furner began his career with Walmart in 1993 as an hourly associate at Store 100 in Bentonville. His subsequent climb up the ladder included stints as assistant store manager, store manager, district manager, buyer, regional general manager and divisional merchandising manager. He was later VP of global
“The future of retail will be personalized, convenient and high-speed. And this isn’t a distant future — it’s happening now, and we’re helping shape it.”
—John Furner, President and CEO, Walmart Inc.
Walmart is the rst traditional retailer to reach a $1 trillion market valuation.
sourcing, general merchandise manager, head of marketing and merchandising for Walmart China, and eventually chief merchant for Sam’s Club U.S.
Furner went on to become president and CEO of Sam’s Club, which saw 11 consecutive quarters of positive sales comps, as well as strong membership growth, under his leadership. Most recently, he was president and CEO of Walmart U.S., where he was responsible for 1.5 million associates and the strategic direction of the retailer’s digital business and more than 4,600 physical stores.
While in that role, he raised the base salary for store managers, reinstated a bonus program for employees, and was further credited with driving growth, improving associate engagement, and integrating technology that has positively affected both the shopper and employee experience.
As he steps into his new position, Furner becomes responsible for leading 2.1 million Walmart associates around the globe, and also for building upon the company’s new era of retail fueled by technology.
“I’ve worked with John for more than 20 years. His love for our associates and this company runs deep,” said McMillon upon the announcement of his retirement. “His curiosity and digital acumen, combined with a deep commitment to our people and culture, will enable him to take us to the next level. He’s uniquely capable of leading the company through this next AI-driven transformation. He’s a merchant, an operator, an innovator and a builder. I know that our future is bright with his leadership.”
Additional Appointments
With Furner’s ascension to company president and CEO came a wave of executive movement throughout the wider Walmart enterprise. David Guggina, previously EVP and chief e-commerce of cer for Walmart U.S., has been named to Furner’s previous position as president and CEO of Walmart U.S. Also, former Sam’s Club President and CEO Chris Nicholas is now president and CEO of Walmart International, a position that was left vacant due to Kath McLay’s resignation.
Meanwhile, Latriece Watkins, previously EVP and chief merchandising of cer for Walmart U.S., is now president and CEO of Sam’s Club U.S. Having started her career with Walmart as an intern in 1997, she is credited with reshaping the Walmart U.S. assortment strategy and creating a consistent, trusted shopping experience.
A Technology-Driven Future
It should come as no surprise that Walmart and Furner have big aspirations for the future of retail, from next-generation brick-and-mortar stores full of digital touchpoints, to the sweeping implementation of AI to solve business needs and to make the shopping journey even more seamless for customers.
The retailer recently revealed a transformative partnership with Google that will enable customers to browse and buy Walmart and Sam’s Club products directly inside the tech company’s Gemini app.
The retailer recently revealed a transformative partnership with Google that will enable customers to browse and buy Walmart and Sam’s Club products directly inside the tech company’s Gemini app – a move that Furner said will help enable the next great evolution in retail, in which traditional web or app search transitions to agent-led commerce.
“Over my 32 years with Walmart, I’ve seen that our people are our greatest competitive advantage. These internal promotions re ect our culture of opportunity and the depth of our leadership bench,” said Furner of the appointments. “These leadership changes also mark a key step in how we organize for the future.”
He continued: “Even the best teams need the right structure to win. As AI rapidly reshapes retail, we are centralizing our platforms to accelerate shared capabilities, freeing up our operating segments to be more focused on and closer to our customers and members.”
As Furner shared on his Instagram page following his joint session with Google CEO Sundar Pichai at this year’s NRF 2026: Retail’s Big Show; “The future of retail will be personalized, convenient and high-speed. And this isn’t a distant future — it’s happening now, and we’re helping shape it.”
He went on to write, “By pairing Gemini’s intelligence with Walmart and Sam’s Club’s expansive assortment, personalization capabilities and trusted ful llment network, we’re not just meeting people where they shop, we’re building an experience that anticipates how they live, seamlessly.”
Previously EVP and chief merchandising of cer for Walmart U.S., Latriece Watkins is now president and CEO of Sam’s Club U.S.
The Chilean Difference
FARMED SALMON FROM THE SOUTH AMERICAN COUNTRY IS A WIN FOR RETAILERS AND CONSUMERS ALIKE.
By Bridget Goldschmidt
With a plethora of seafood options to choose from, shoppers can easily become confused about what to buy. Retailers can step in to assist with the proper guidance, including recipe ideas, cooking tips and, perhaps most crucially, product selection. As salmon remains a perennially popular choice in the United States – it nished out 2025 as the top seafood offering, with $4.1 billion in sales for the year, according to Circana – sustainable Chilean salmon can play a key role in U.S. retailers’ seafood assortments and promotions. Progressive Grocer spoke with Melanie Whatmore, managing director at the Chilean Salmon Council, to nd out how.
Progressive Grocer: What are the latest developments or programs at your organization, and how do they stand to bene t U.S. retailers?
Melanie Whatmore: Salmon de Chile is incredibly well positioned to support U.S. retailers in their effort to offer products that meet consumer trends and preference for easily prepared, healthy, protein-rich meals. Our programs continue to leverage salmon’s unique nutrient package, popularity and cultural t while educating retailers and the consumers they serve about the quality, reliability and trustworthiness of salmon raised in Chile.
PG: What are the biggest misconceptions that U.S. retailers and consumers have about farmed salmon? How do you counteract those misconceptions?
MW: One of the biggest misconceptions U.S. retailers and consumers have about farmed salmon is around antibiotics. The industry as a whole has signi -
A Chilean salmon farming operation in the fjords of coastal Patagonia, where cold, clean waters create ideal year-round growing conditions.
cantly reduced antibiotic use through expanded vaccination programs, improved biosecurity, probiotics and innovation initiatives. Chilean salmon farming operates under one of the most rigorous regulatory frameworks in global aquaculture, where antibiotics are prescribed only by independent veterinarians when necessary.
We continue to counter misconceptions with transparency and investing in environmental stewardship and research-based improvements. Chilean salmon is highly regulated, rigorously tested and responsibly produced while meeting stringent global food safety standards.
PG: Explain the differences between wildcaught and farmed salmon.
MW: Farmed salmon is raised in carefully regulated aquaculture systems that allow for consistent quality, predictable availability and controlled growing conditions, whereas wild-caught salmon is harvested from natural ocean environments and tends to be more seasonal.
Responsibly farmed Chilean salmon is
Chilean salmon llets carry third-party certi cations, including BAP and ASC standards, providing traceability from farm to retail case.
produced under strict oversight, including mandatory food safety testing and environmental regulations, ensuring a reliable, safe product for global markets. For retailers, farmed salmon provides year-round supply stability and merchandising consistency. For consumers, it offers the dependable, high-quality protein and omega-3 bene ts that salmon is known for. Farmed salmon also plays an essential role in meeting growing global seafood demand while reducing pressure on wild sheries, making it a practical and scalable solution for feeding a growing population.
PG: How important is sustainability to seafood shoppers, and how does the Chilean Salmon Council capitalize on that?
MW: Sustainability has become a baseline expectation for seafood shoppers. Consumers increasingly want transparency around sourcing, environmental impact, animal welfare and food safety. The Chilean Salmon Council bakes sustainability into every decision and achieved 100% harvest certi cation to recognized global sustainability standards in 2023. We’ve also signed Clean Production Agreements and continue to measure carbon and water footprints. These responsible practices yield real results that are measured and closely overseen by regulators.
PG: Are you seeing any kind of shift in consumption of salmon in the United States? Why or why not?
MW: Yes, we’re seeing steady demand and continued integration of salmon as an everyday protein in U.S. households. Salmon has moved beyond being viewed as a “special occasion” seafood and is now a staple for consumers seeking high-quality protein and additional health bene ts. Chilean salmon is available year-round, yielding a consistent supply.
PG: How have U.S. consumers’ attitudes toward cooking salmon, and the sorts of recipes they prefer, evolved over the years?
MW: Salmon has become far more approachable and versatile for consumers cooking at home, especially as convenience has become essential. Portioned llets, frozen options and quick-cook formats help lower the barrier to entry. Consumers are gravitating toward simple recipes like baked or air fryer salmon llets, grain bowls, skewers or other globally inspired dishes that make it easy to enjoy salmon in a variety of low-effort ways.
PG: Who are the members of the Chilean Salmon Council, and how does the organization work with them?
MW: Members of the Chilean Salmon Council are leading Chilean salmon producers and market specialists who join the
Chilean salmon can be prepared as canapés, illustrating the protein’s range across deli, hot -bar and prepared food department applications.
The rm texture and deep color of Chilean salmon re ect the cold-water growing conditions of southern Chile’s fjord region.
“U.S. retailers can count on consistent, yearround availability of both fresh and frozen Chilean salmon, making Chile an ideal partner for providing one of America’s most popular seafood species.”
—Melanie Whatmore, Chilean Salmon Council
organization to collaboratively promote Chilean farmed salmon in key global markets. The council works closely with its members to align on shared priorities, advance responsible farming practices, and strengthen demand through coordinated marketing, education and category-building efforts.
PG: What are the main reasons that U.S. retailers should partner with the Chilean Salmon Council?
MW: U.S. retailers can count on consistent, year-round availability of both fresh and frozen Chilean salmon, making Chile an ideal partner for providing one of America’s most popular seafood species. Moreover, the Chilean salmon industry is committed to sustainability and safety efforts, aquacultural advancements, transparency, and environmental stewardship. Retailers can also count on information regarding farmed salmon and Chile’s coastal Patagonia.
A farm worker feeds salmon at a production site in southern Chile, where aquaculture communities have operated for generations.
Making the Right Moves in Seafood
DESPITE
ECONOMIC PRESSURE, GROCERS ARE PULLING OUT ALL OF THE STOPS TO PROMOTE SEAFOOD OF ALL KINDS.
By Emily Crowe
Seafood has struggled in recent years to gain greater traction in the baskets of American shoppers, with several outside forces keeping consumers from buying and cooking more of it. A greater emphasis on health and nutrition, a desire to eat more healthy protein, and a renewed desire to cook meals at home, however, could soon change that pattern.
Indeed, Berlin-based HelloFresh’s “2025-2026 State of Home Cooking” report found that 93% of Americans surveyed expect to cook at home as much as last year or more in the next 12 months. Further, among those who plan to cook more in the next year, 85% will factor in the economy and 81% will factor in their health when making meal choices.
All of this leaves seafood in an interesting position for the coming year.
Taking Today’s Landscape Into Account
Unsurprisingly, food price in ation has had a negative impact on many consumables categories, but that doesn’t necessarily mean that seafood is doomed.
Consumer Price Index numbers from the U.S. Bureau of Labor Statistics showed that the food-at-home index rose 2.1% for the 12 months ending in January, with meat, poultry, sh and egg prices growing 2.2%. Similarly, while dollar sales of shelf-stable, frozen and fresh seafood increased year over year in January, that in ation led to higher overall sales values in the category, according to Circana data analyzed by San Antonio-based 210 Analytics.
However, Progressive Grocer’s newly released 2026 Consumer Expenditures Study found several bright spots for seafood and fresh meat in general. When asked about edible categories purchased at a grocery store in the past month, 75% of shoppers said that they bought fresh meat and seafood. In fact, 74% of shoppers said that they chose the grocery store where
Trader Joe’s recently introduced a restaurant-worthy frozen seafood option.
they shop most often because of the quality of its fresh meat and seafood.
When factoring in in ation and higher overall grocery prices in today’s economy, nearly half of shoppers report a higher spend on fresh staples compared with last year. While this likely denotes a squeeze on discretionary categories, only 22% of shoppers said that they’re buying less fresh meat and seafood to deal with in ationary pressure.
Additionally, the survey found that Baby Boomers are more likely than all other generations to spend more on fresh meat and seafood compared with last year.
The seafood counter at Busch’s Fresh Food Market highlights sustainable options and recommended seasonings.
Key Takeaways
Given consumers’ ongoing interest in healthy food, particularly proteins, and many spending more time cooking at home, the overall outlook for seafood is positive.
Food retailers of all sizes are bringing seafood to the forefront with inventive avors and formats.
Grocers should also offer how-to resources to help shoppers get great results at home.
Grocers Dive In
At the end of the day, shoppers across generations are both prioritizing fresh food and putting a major emphasis on consuming more healthy proteins, while others still are continuing to spend more time cooking at home. Many grocers are working toward innovating in the right places, so the overall seafood forecast remains positive.
Food retailers large and small are bringing frozen seafood to the forefront with inventive avors and formats. Trader Joe’s recently introduced Wild Alaskan Black Cod Sable sh with Miso Marinade, which the Monrovia, Calif.-based grocer describes as a restaurant-quality take on a traditional Japanese dish called gindara saikyo yaki. For younger consumers, Minneapolis-based Target recently rolled out kid-friendly Wild Caught Alaska Pollock Frozen Fish Nuggets under its Good & Gather own brand, and Bentonville, Ark.-based Sam’s Club is also bringing child-oriented seafood to the frozen aisle with Fish Nuggets from Safe Catch.
Additionally, Natural Grocers by Vitamin Cottage recently added frozen Whole-Shell Organic Mussels to its private label seafood line. The Lakewood, Colo.-based natural food grocer is supporting that product with a lighthearted mascot named “Odie the Orca,” but the mussels meet its strict product standards by being certi ed organic, non-GMO and rope-grown in the waters of Chile.
Grocers like Pittsburgh-based Giant Eagle’s Market District banner, meanwhile, are using inventive seafood marketing tactics across the department, including promoting frozen shrimp caught in the United States and co-locating complementary seasonings and sauces for fresh seafood options, as well as tools such as oyster knives.
In addition to its massive fresh seafood case, Austin, Texasbased Whole Foods Market is setting up one-stop seafood cross-merchandising opportunities for both seasonality and fun occasions like Sunday brunch. For instance, a cooler case full of blinis, creme fraiche, different varieties of caviar, and bottles of Champagne invites shoppers to partake in small celebrations.
Providing easy and appealing recipes at the fresh seafood case, online or via app, as well as at cooking demos, can be a boon for grocers.
Ann Arbor, Mich.-based independent Busch’s Fresh Food Market is also embracing seasonality with its ready-prepared sh dishes throughout Lent, including weekly Friday sh fry specials and seasonal seafood offerings like a pub-style cod dinner and a pub-style cod sandwich.
Giving Shoppers More of What They Need
While Arlington, Va.-based FMI – The Food Industry Association shared in its “2025 Power of Seafood” report that many shoppers expressed a lack of knowledge about how to purchase and prepare seafood, a majority still said that they value the health bene ts of seafood and believe it to be a high-quality, nutritious source of protein.
With that in mind, registered dietitian and PG contributor Diane Quagliani recommends offering how-to resources to help shoppers get great results at home. Providing easy and appealing recipes at the fresh seafood case, online or via app, as well as at cooking demos, can be a boon for grocers. Include tips about the avor pro le of different types of seafood, and recommend cooking methods and complementary side dishes to round out meals. Advising seafood shoppers on safe cooking can also be a smart move.
Finally, for budget-conscious shoppers, featuring promotions that encourage stocking up on economical frozen and canned seafood, along with accompanying recipes, can go a long way. At the fresh seafood case, Quagliani advises pointing out less-expensive options and providing safe storage tips to help avoid spoilage and waste.
Giant Eagle’s Market District banner highlights USA-caught shrimp, and also co-locates complementary seasonings for seafood dishes.
Whole Foods Market is making it easy to put together a Sunday brunch that includes caviar and blinis.
NEW CIRCANA RESEARCH REVEALS THE
of Today’s Seafood Shopper Mindset
Progressive Grocer spoke with Michelle Smith, Sr MGR II, Circana Survey Design and Execution and Devon Spears, Principal, Circana Protein Practice, for a deep dive into newly released Circana research, “Understanding Attitudes & Usage of Seafood Offerings.”
Progressive Grocer: What are some of the key consumer drivers for choosing seafood? What is the preferred outlet? And discuss repeat purchasing, based on the research.
Michelle Smith: When consumers choose seafood instead of another food, they’re typically driven by a combination of health, taste, familiarity and convenience. Fresh is chosen most often for its health benefits, while frozen, shelf-stable, sushi and prepared are often picked because they’re quick or already seasoned.
Traditional grocery stores and warehouse clubs come out on top across the board for where consumers prefer to buy seafood.
Devon Spears: Given squeezed wallets, shoppers have been and are likely to continue to shift consumption from away-from-home to in-home, offering a tailwind to retailers.
Shelf-stable and frozen buyers show the highest repurchase intent—nearly everyone who buys those products says they plan to buy them again. When it comes to satisfaction, fresh and shelf-stable score slightly higher than the other forms, though satisfaction is strong across the board.
PG: What do you find as some of the most interesting results from the study.
MS: People feel good about choosing seafood over other proteins, and that comes through clearly in the data. At the same time, consumers lean on convenience when they’re choosing frozen, shelf-stable, sushi or prepared formats. Those categories are winning because they feel quick, easy and low-effort.
Another standout is how strongly craving-driven sushi and prepared seafood are. Shoppers often buy these items simply because something in the store sparked a taste or craving—which makes in-store visuals incredibly powerful.
Families with kids are especially interesting. They’re more open to experimenting with seafood, they try new dishes, and their kids are surprisingly receptive to things like sushi and prepared seafood. But they’re also more price-sensitive and more likely
to say seafood can feel like a chore to prep—which means retailers can really help them by simplifying the experience.
Retailers can build on this by offering quick, family-friendly seafood ideas, ready-to-cook kits, and “kids can help” recipes. Families also care deeply about sustainability, and they’re more influenced by Alaska sourcing and the Alaska Seafood logo than households without kids. Simple, visible cues—like sustainability badges, the Alaska logo, and short messages about wild-caught or responsibly managed seafood—help parents feel confident that they’re making a smart choice for their children.
PG: What opportunities did you uncover through consumer research on prepared seafood at delis?
DS: The deli section in traditional grocery stores is going through a steady transformation from the typical meat and cheese offerings to more prepared meal offerings, included prep seafood/sushi. Consumer demand will likely be bolstered in an environment with more offerings and retail focus such as assortment, deals and media.
PG: Dovetailing with that, what in-store marketing tools help push seafood to the top of consumers’ minds?
MS: Shoppers overwhelmingly say they become aware of seafood while they’re already in the store, especially when it comes to sushi and prepared foods. That means signage, front-of-case displays, weekly fliers and coupons really matter. Attractive food photography, quick recipes, and cross-merchandising with sides or sauces can spark cravings and make seafood feel easier to prepare.
DS: Keep in mind that Digital Featured Deals are mirrored/reinforced in-store. Shoppers check retailers’ websites or apps before about 70% of shopping occasions, so ensuring powerful consistent messaging both in-store and digitally can further bolster awareness, appeal and sales.
SOURCE: Circana Understanding Attitudes and Usage of Seafood Offerings are influenced by Alaska sourcing and somewhat likely to buy. 73%
PG: What did the survey reveal about consumer attitudes about Alaska seafood?
MS: The study shows that Alaska has a very positive halo with consumers. When people think of Alaska seafood, they associate it with freshness, quality, safety and wild-caught sourcing. For many shoppers, seeing “sourced from Alaska” or the Alaska Seafood logo makes them more likely to buy, especially those who care about sustainability or who are purchasing sushi. Salmon and crab are the top products that come to mind when Alaska is mentioned, reinforcing the state’s strong brand identity in seafood.
The Alaska Seafood Marketing Institute (ASMI) is a partnership between the State of Alaska and the Alaska seafood industry promoting the benefits of wild and sustainable Alaska seafood and offering seafood industry education. For more information: www.alaskaseafood.org/retail/
The Meat of the Matter
CONVENIENT PACKAGING AND PRODUCT FORMATS, ALONG WITH A GROWING LIST OF ACCOMPANIMENTS, ARE DRIVING ONGOING CHARCUTERIE GROWTH.
By Debby Garbato
Charcuterie was rst developed in 15th-century France to preserve sausage, salami and other prepared meats through salting, smoking and drying. After World War II, it gained popularity in the United States when GIs returned with European meats and cheeses. Charcuterie surfaced again in the 1980s, involving fondues, cheddar cheese balls, and a proliferation of wine-and-cheese restaurants featuring charcuterie boards.
Charcuterie exploded again in the 2000s. This time, the term embodied cured meats, along with an ever-growing array of cheeses, nuts, fruits, olives and other accoutrements. In recent years, convenience has also become a priority, with pre-sliced meats, meat multi-packs, individual portions and charcuterie “starter kits” emerging. Plus, charcuterie has moved beyond evening social gatherings to encompass multiple day parts and occasions.
The category continues to grow. Within the past two years, Google searches for “charcuterie ideas” have increased 30%, according to a Google Trends search for February 2024-February 2026. Further, according to Datassential’s “Charcuterie” report, released in
“Charcuterie ranges from elaborate at-home boards for large gatherings to grab-and-go charcuterie options for every quick occasion.”
—Colleen Koubek, Hormel Foods
Introductions under Emmi Roth’s Athenos brand re ect the cheese category’s diversity.
May 2025, use of the term has grown 161% on restaurant menus over the past four years.
“Charcuterie ranges from elaborate at-home boards for large gatherings to grab-and-go charcuterie options for every quick occasion,” says Colleen Koubek, senior brand manager for Columbus Craft Meats at Austin, Minn.-based Hormel Foods. “It’s being served across a wide range of occasions and day parts. Snacking continues to grow, while convenience is a driving factor for younger generations, whether for groups or for one.”
Pelham, N.Y.-based specialty chain DeCicco & Sons began honing charcuterie convenience a few years ago with pre-packaged offerings. Joseph DeCicco Jr., partner/head of purchasing, notes that the items have performed well. “They’re premium Italian cold cuts like salami and mortadella,” he adds. “They use modied-air packaging. Convenience made them take off.” The meats are also popular sandwiches.
Additionally, packaged sliced products allow charcuterie to be offered when the deli is closed. They also can extend charcuterie’s reach into convenience stores and discount chains. “There’s terri c
Key Takeaways
The charcuterie category continues to grow, with the number and types of offerings continuing to increase.
Packaged sliced products offer convenience and portion control, and allow charcuterie to be sold in grocery stores with limited deli space or hours.
Teaching consumers about food and beverage pairings is crucial at the point of purchase.
behind-the-glass programs out there,” af rms Mike Burgess, director of marketing at Charcuterie Artisans, in Burrillville, R.I., “but they’re expensive, requiring much space and labor.”
Small Sizes and Pre-Packed Options
Charcuterie Artisans focuses on small packages, which are popular for snacking. “We’re producing more on-the-go products,” Burgess says. “Among Millennials and Gen Z, household size is declining. More folks work at home. It’s easy to nd single-serve and large entertaining trays, but there’s no real offerings for two people.”
Charcuterie Artisans offers a ve-compartment, 7-ounce tray lled with multiple ingredients. It’s the “perfect size” for picnicking or watching TV, Burgess notes. The company also produces a 6-ounce package containing multiple types of sliced meats.
Claire Donohue, marketing manager at St. Louis-based Volpi Foods, also believes that trays appeal to Millennials and Gen Z. Last year, hoping to attract that demographic, Volpi launched snack trays combining prosciutto and provolone or Genoa salami and mozzarella. The company also introduced Rotini Singles with Mozzarella & Pepperoni.
“They’re low-carb options,” Donohue adds. “You can pack them in a bag or grab them out of the refrigerator. They don’t need preparation.” Volpi also has a pre-made charcuterie board containing mozzarella, almonds, crackers, salami and pepperoni.
Meanwhile, Hormel’s convenience products include an entertaining tray with two salami avors and cheeses, along with two Charcuterie Trios – which are pre-sliced variety packs – under the Columbus Craft Meats brand: the Bold Charcuterie Trio (hot
Charcuterie Today
In 2025, Millennials (35%) and Gen Z (29%) expressed interest in recipes from lunchmeat and deli meat brands, including charcuterie board suggestions and creative pairings.
Over the past two years, Google searches for “charcuterie ideas” have increased 30%, indicating that consumers are getting creative and looking for fun ways to display deli foods.
56% of U.S. social media users agree that social media helps them nd new charcuterie concepts.
37% of consumers consider private label packaged charcuterie meats to be a “good value,” while 66% are worried about future meat prices. This is driving continued growth.
36% of U.S. consumers are interested in premium-quality gourmet private label brands, while 26% are interested in step-saving products like charcuterie kits.
Sources: Google Trends search, February 2026; 2025 U.S. Mintel reports
sopressata, uncured hot coppa and uncured chorizo) and the Rustic Charcuterie Trio (sopressata salame, prosciutto and uncured coppa). “These really help take the guesswork out of building a board, giving shoppers salami in the right number of slices at the ideal thickness,” Koubek says.
On the private label side, Itasca, Ill.-based Topco Associates has seen double-digit sales growth across its 70-SKU deli line, which is marketed under the Culinary Tours brand, according to Melvin Sanders, senior director, deli-bakery-foodservice. This year, Topco is adding 29 more items, with the additions –and the brand’s new packaging – based on the co-op’s member shopper research. The products are intended to deliver convenience, along with “a richer, more engaging culinary experience,” Sanders adds.
Additions include Cracker-Cut Cheeses “that don’t need to be sliced,” he says, as well as wrapped boards containing a half-dozen items like cured meats, cheeses, nuts or olives.
Plus, there’s a snacking family pack featuring charcuterie rolls in single-serve sections. Rolls contain
Charcuterie Artisans’ Creminelli Espelette Salami (left) is seasoned with mildy sweet peppers, while Hormel Foods’ convenience offerings include entertaining trays.
Topco Associates is adding 29 products to its private label Culinary Tours deli brand.
assorted cheeses like mozzarella and provolone, which are wrapped in meats like prosciutto and salami. “We’re trying to nd time-saving solutions,” Sanders notes. Culinary Tours is also expanding offerings in accoutrements like nuts and olives. “In the past, it was just meat and cheese,” he observes.
Jarcuterie is another trend. It involves placing charcuterie ingredients in individual jars. “It adds a fun element,” says Katie Waeltz, Topco’s VP of quality assurance, transparency and insights. Jars can be individually customized, and some people see them as more hygienic.
Speaking of recent trends, Kaya Freiman, brand communications manager at Emmi Roth, in Stoughton, Wis., brings up toppers, which hold charcuterie ingredients atop wine glasses. “People dining at home want an elevated experience,” Freiman explains. “It appeals to the aesthetics.”
Anything Goes – Almost
The number and types of charcuterie ingredients keep growing, along with day parts and occasions when it’s consumed. DeCicco’s pre-packaged catering offerings include Dessert Boards and a Kids Sweet Treat Platter, as well as Parisian-, Italian- and Spanish-themed boards. At Issaquah, Wash.-based Costco, a pre-made assortment – board not included –contains a dozen ingredients, including three cheeses, salami, honey, preserves, nuts, olives, chocolate and dried apricots.
“I’ve seen butter boards, chocolate boards. Ingredients vary.”
—Joseph DeCicco Jr., DeCicco & Sons
“I’ve seen butter boards, chocolate boards,” DeCicco says. “Ingredients vary. There’s Italian salamis, peppers, nuts and pickle products. It also changes by what’s trending. Now I’m seeing tinned sea food, like anchovies, tuna, smoked mussels, octopus, scallops and mackerel. It’s not how we used to think of canned anchovies.” He also notes the popularity of jamon (ham), Spanish potato chips and tapas.
In keeping with shopper interest, cheesemaker Emmi Roth emphasizes international in uences. “Consumers are interested in global avors and spices,” Freiman observes. “We still have traditional avors like Havarti, but there’s much interest in heat. People want new avor experiences.”
The company’s recent products include Mango Jalapeño Whipped Feta Cheese Dip & Spread and Imported Chunk Feta under the Athenos brand. The latter is crafted in Greece and made from sheep and goat milk. Under the Roth brand, Jalapeño Havarti Cheese Dip and Spread contains pieces of pickled jalapeños and the “ideal balance of spice,” while Spinach Artichoke Gouda combines favorite avors.
Charcuterie Artisans also spotlights spicy avors. Originating in France’s Basque region, its Creminelli Espelette Salami is seasoned with mildly sweet espelette peppers. “We offer everything from experimental avors to tried and true,” Burgess notes. Packaging includes pairing suggestions for cheese and wine.
Food-and-Beverage Pairings
Teaching consumers about food and beverage pairings is crucial at the point of purchase. It generates larger basket sizes and improves retail and brand loyalty. This is done largely through packaging, merchandising and in-store training.
Volpi’s labels discuss cheese, wine, beer and mocktail pairings. In stores, it teaches deli managers and cheesemongers about pairings and gives out samples. “It’s not just about upsell,” Donahue notes. “It’s about the whole shopping experience. It generates repeat traf c.”
Hormel uses packaging to explain bites, avor building and other tips “so [shoppers] have all they need before leaving the store,” Koubek says, adding that the company also engages in “live interactions” with customers in the San Franciso Bay Area and elsewhere.
Charcuterie’s future is anybody’s guess. Some say there will be a big move toward more plant-based options and organically raised ingredients. Others predict avors will become even more unusual. Whatever happens, one thing’s for sure: Charcuterie has been around for 600 years and will probably remain for 600 more.
Specialty retailer DeCicco & Sons offers high-quality meats, cheeses and other charcuterie ingredients.
Volpi Foods’ Spicy Trio of sliced meats offers variety and convenience.
Back to School With a Boost
CLEAN-LABEL
FOODS AND FUNCTIONAL HYDRATION ARE WINNING SHARE OF KIDS’ STOMACHS THIS YEAR.
By Samantha Schober
Every August, the grocery aisle transforms as parents pivot from summer snacking to lunchbox staples, portion-controlled grab-andgo options, and anything durable enough to survive a backpack ride.
Back-to-school season is one of the most consequential retail moments of the year, and in 2026, both the urgency and the expectations are running higher than usual. Families are navigating lingering in ation, earlier shopping timelines and a collective reassessment of what “good enough for my kid” actually means when it comes to food. The result is a product landscape that looks and sells quite differently from even a few years ago.
Fruit Snacks Get a Clean-Label Makeover
Among the most active areas of product development this back-to-school cycle is the better-for-you fruit snack segment, where brands are competing to answer a speci c parent question: can this be genuinely nutritious and appealing to an 8-year-old? These two criteria have often pulled in opposite directions, but a new generation of brands is treating minimal ingredients as a central selling point.
The retailers best positioned to win the back-toschool season are those that understand the emerging trends regarding kid-friendly foods, specifically health and special dietary needs, and stock their shelves accordingly. That means products that are vegan-friendly, allergen-conscious, non-GMO certi ed, and individually wrapped for lunchbox convenience.
According to the Washington, D.C.-based National Retail Federation, total back-to-school spending was estimated at $39.4 billion in 2025, with families of K-12 students budgeting around $858 per child on average. Two-thirds of those shoppers had already begun purchasing items by early July, a share that has climbed steadily since 2019. For grocery retailers, that compressed timeline creates both pressure and opportunity, particularly in the snack and lunchbox categories, where product decisions are made weeks before the rst school bell rings.
What parents are actually loading into those carts has shifted in telling ways. According to research from 84.51°, Cincinnati-based Kroger’s dedicated data science, insights and media arm, 74% of consumers say that “real ingredients” claims are an important factor in their snack purchasing decisions, and products featuring natural sugars see the highest reported repeat purchase rates in the category. For many shoppers, snacking has also become a re ection of their personal values and lifestyle choices.
Total back-to-school spending was estimated at $39.4 billion in 2025, with families of K-12 students budgeting around $858 per child on average.
In response, Sheridan, Wyo.-based Healthy Snacks International came up with fruit snack brand Bob Snail. Now entering its second year of U.S. distribution, the brand re ects the growing popularity of this nutrition pro le. Made with only two ingredients and certi ed across multiple dietary categories, Bob Snail offers a roll format and individually portioned packaging for parents who are reading labels and for kids who respond to tactile, fun formats.
The brand’s expanding retail footprint, including placements at Issaquah, Wash.-based Costco and a series of regional chains, with more partnerships to be con rmed later this year, suggests that grocers are receptive to this tier of product.
Key Takeaways
Among the most active areas of product development this back-to-school cycle are the better-for-you fruit snack and full-protein snack segments.
Juice boxes and avored waters loaded with sweeteners are losing ground to cleaner alternatives.
The frozen meal category is evolving to meet families where they are.
Parents are gravitating toward healthier offerings for their school-age kids.
Protein Becomes a Lunchbox Staple
If fruit snacks represent the cleaner, lighter end of the lunchbox spectrum, the protein snack category is occupying the opposite corner with equal momentum. Even as meat prices continue to climb, health-conscious shoppers are ocking to the deli and center store to pick up prepared meals, premium pork and low-price options like Spam. Parents are prioritizing sustained energy over sugar, and their purchasing behavior is backing up that preference.
Chicago-based Conagra Brands, whose snack portfolio spans the category, identi ed the same dynamic in its “Future of Snacking 2025” report, pointing to full-protein snacks as one of the highest-growth segments and noting that mainstream brands are trying to infuse “better-for-you attributes” like reduced sugar and added protein into products that didn’t previously carry those claims. For brands in the meat snack space, these permissions broaden their audience considerably.
Homewood, Ill.-based Buddig’s Yumbo, launched through the company’s Old Wisconsin Sausage subsidiary, is a direct play for that expanded audience. A slow-smoked sausage stick made from a blend of beef, pork and turkey that delivers up to 14 grams of protein per serving, it ts the bill nutritionally and pairs nutrition with avors and branding designed to reach beyond the traditional meat snack consumer. The brand’s marketing approach, which spans streaming platforms, social media and a tone built on inclusivity, indicates a broader effort to reframe the protein snack consumer.
Hydration Enters the Ring
Snacks tend to dominate the back-to-school product conversation, but the beverages sitting next to them in lunchboxes are also attracting renewed attention. Parents who are scrutinizing ingredient labels on fruit pouches are applying the same scrutiny to drinks, and the category’s longtime defaults, juice boxes and avored waters loaded with sweeteners, are losing ground to cleaner alternatives.
Scottsdale, Ariz.-based Wave Kids, a brand selling canned water speci cally designed for children, re ects how far this trend has traveled. The brand’s aluminum cans, which feature color-changing designs activated by cold temperatures or sunlight, are built around a simple philosophy: Water should be the default, and the format should make that appealing rather than punishing. The use of aluminum over plastic and juice box packaging also addresses a sustainability consideration that has become increasingly relevant to younger parents.
Licensed Characters Meet Frozen Meals
The character licensing, drawing on properties like “Toy Story,” “Moana” and “Frozen,” serves a practical function: It gives children a sense of ownership over the meal, since a child who chooses a themed frozen dinner at the store is more likely to eat it. For the parent, the appeal lies elsewhere: in the clean ingredients, absence of arti cial additives, and nutritional balance across protein, whole grains and portion size. Last year’s Sweets & Snacks Expo showcased a similar pattern at the snack level, with brand tie-ins and partnerships among the most active product strategies.
Taking on the Season
The products and trends shaping this year’s back-toschool season tell a fairly coherent tale about where the family food shopper is right now. No matter the product category, the common thread is a parent who is paying close attention and a child whose buy-in is often the deciding factor. The clean-label movement, which took root in adult food culture years ago, has now fully arrived in the kids’ aisle. The protein trend, long anchored in adult tness culture, is being repackaged and repositioned for school lunches, while long-static categories like hydration are seeing renewed attention.
While snacks and beverages attract much of the back-to-school attention, the frozen meal category is evolving behind the scenes to meet family shoppers where they are in terms of lunch or dinner options. Toronto-based PuraVida Foods’ KidsLife line, now expanded with a Disney and Pixar character-licensed collection available at Phoenix-based Sprouts Farmers Market, illustrates how brand partnerships are being deployed to bridge the gap between child preference and parent expectation.
Budget pressure is also very real this season. Parents are expecting lunchbox costs to climb, with many switching to store brands or shelf-stable items to manage the gap. This means that parents who are packing lunch at home every day are reading labels, looking for clean ingredients and calculating value.
Products that deliver on nutrition, convenience and format at a credible price point have an opportunity to show up for these shoppers. The brands poised to earn the most shelf space this season are the ones that show up with all three.
PuraVida Foods’ KidsLife frozen meal line is deploying popular Disney characters to garner interest in its better-for-you offerings.
Healthy fruit snack line Bob Snail offers a roll format and individually portioned packaging.
REFRESHERS
FUELING THE DRINK MIX ENERGY TREND
Dunkin’ Refreshers Drink Mix bring a fastgrowing segment into a portable format – no matter how you run. Backed by strong Amazon performance and positive consumer demand, Dunkin’ Refreshers are expanding into the PSD aisle – driving incremental interest and energizing the category with recognizable flavor and everyday functionality.
TOP 5 AMAZON BEST SELLERS IN POWDERED DRINK MIXES
81% OF SURVEY RESPONDENTS SAID THAT DUNKIN DRINK STICKS WOULD BE INCREMENTAL TO THEIR USUAL BEVERAGE PURCHASE1
88% 5-STAR REVIEWS
From Soil to Shelf:
KLT Global Debuts Pur Pain Regenerative Organic Breads for U.S. Retailers
KLT Global is bringing Pur Pain Organic Breads to the U.S. market, offering retailers a premium quality-first innovation as they look to o set pressure from private-label and tradedown strategies in bakery aisles.
“Pur Pain is the first 100% organic, carbon-neutral bakery bringing European artisan quality to U.S. shelves,” according to Kurt Burmeister, senior vice president of sales and importing for KLT Global.
The breads are designed to deliver authentic European flavors and textures while aligning with retailers’ sustainability goals. Pur Pain’s di erentiation rests not only in taste but also in measurable environmental credentials.
This full-circle commitment—from soil to shelf—ensures health, flavor and sustainability in every loaf,” Burmeister said.
A Bread That’s Good for People — and for the Planet
Produced in a facility dedicated exclusively to organic baking, Pur Pain avoids the cross-production common in mixed conventional/organic operations — a distinction increasingly important to retailers and transparency-focused shoppers. Products carry both USDA and EU organic certifications, contain no GMOs or artificial additives, and are manufactured in a carbon-neutral facility powered entirely by renewable energy. Regenerative farming practices are central to the brand’s sourcing model, emphasizing soil restoration, biodiversity and reduced ecosystem disruption. For retailers focused on ESG initiatives, this provides measurable Scope 3 support within the bakery supply chain.
The timing is right. KLT research indicates that 60% of U.S. consumers seek authentic flavors and transparent sourcing, with younger shoppers placing heightened importance on origin and environmental impact. Pur Pain is designed to directly address those expectations.
Retail Ready
The take-and-bake format is designed with in-store e ciency in mind. Once thawed, the product delivers a 28-day shelf life, helping reduce shrink while supporting steady inventory turns. The format requires minimal labor and provides consistent performance across locations, allowing retailers to maintain product quality while simplifying operations.
Multiple loaf varieties feature high grain density and protein content while maintaining artisan texture, supporting premium positioning and repeat purchase.
For retailers, Pur Pain stands apart as the only bakery brand combining certified organic production with regenerative sourcing and verified carbon-neutral operations providing support for premium pricing and higher margin opportunities.
In a competitive bakery aisle, KLT is betting that authenticity and environmental integrity will win out versus discount-driven strategies.
Protecting the Premium Bread Category
Beyond Pur Pain, KLT Global plans to expand its artisan and brioche portfolio through 2026–2027, reinforcing its commitment to premium positioning.
Historical performance across markets shows that aggressive price compression can dilute brand perception and weaken repeat rates.
Company leadership emphasizes protecting brioche as an a ordable luxury category rather than competing in value tiers. “Brioche is a treat purchase, not a value purchase,” Burmeister said. “Shortterm trade-down promotions often generate lift, but long-term softness in loyalty.” KLT reports that in multiple markets its premium brioche o erings outperform lower-priced private label alternatives — in some cases outselling value SKUs by as much as five to one, even at a $2 premium per loaf.
Quality-First Strategy
With Pur Pain entering the U.S. and expanded par-bake programs from Poland and Lithuania launching in late Q2, KLT Global is reinforcing its position as a specialty import partner focused on consistency and authenticity. At a time when many suppliers are prioritizing cost e ciency, KLT’s strategy centers on sustaining bakery growth through premium experiences that drive repeat sales.
For retailers navigating an evolving brioche segment and increasingly informed consumers, the message is straightforward: premium, better-for-you bread can protect margins without sacrificing quality or shopper loyalty.
Brioche Boom
WHAT’S BEHIND THE GROWING U.S. POPULARITY OF THIS FRENCH ENRICHED BREAD?
By Bridget Goldschmidt
These days, it seems to be everywhere – represented by a variety of on-trend baked goods – but, despite its meteoric popularity over the past few years in the United States, brioche is hardly a newcomer to the culinary scene.
“Brioche originated in France, with roots dating back to at least the 15th century,” explains Kurt Burmeister, SVP of national sales and importing at KLT Global, which offers the Brioche Gourmet brand and is a division of Warren, Mich.-based Lipari Foods. “It is best known as an enriched bread made with high levels of butter, eggs and milk, which historically positioned it as a premium, celebratory product. The name is believed to come from the Old French word brier, meaning ‘to knead.’”
Burmeister adds: “Brioche made its way into the U.S. through European immigration in the 19th and early 20th centuries, particularly in markets in uenced by French cuisine, such as New Orleans and New York. For many years, it remained a specialty product largely found in patisseries and foodservice. Its retail expansion accelerated later, as frozen dough and commercial baking capabilities improved. More recently, brioche saw major mainstream growth roughly nine-10 years ago, helped in part by national menu promotions such as IHOP’s Brioche French Toast campaign, which increased consumer familiarity and demand.”
“Brioche is a staple in France and is, simply, an enriched dough,” notes Kayleigh Swift, U.S. brand manager for Manchester, U.K.-based St Pierre
St Pierre leans into the grilling occasion when promoting its brioche products.
Bakery, which has sold its popular brioche products in the United States since 2015. “It is common across Europe and has grown in popularity through out-of-home dishes where it was used to command a premium in restaurants and cafés outside of France, where it is more commonplace.”
Why Americans Love Brioche
As for brioche’s current popularity in the States, Burmeister observes that “it delivers an elevated eating experience. Consumers continue to look for affordable indulgence, and brioche offers a rich avor, soft texture and premium feel compared
Key Takeaways
Brioche is popular because it offers an elevated eating experience and is highly versatile.
Grocers can boost sales even further by highlighting products and making it easier for customers to nd them.
Variety, innovation and convenience will drive the future of brioche.
to standard white or wheat breads. It also ts perfectly into the broader premiumization trend across grocery categories, where shoppers are trading up for products that feel restaurant-quality at home. Brioche is highly versatile – it works for burgers, breakfast sandwiches, French toast, deli sandwiches and even dessert-style applications.”
He goes on to highlight the key role played by foodservice: “As brioche became a standard bun choice in upscale burger and brunch menus, retail followed. Social media and visually driven food trends have further fueled its momentum.”
“Brioche’s rise in the U.S. is closely tied to long-term shifts in how Americans eat at home,” Swift says. “The pandemic accelerated demand for premium, at-home alternatives to out-of-home dining, and while everyday routines have largely returned [to how they were], expectations around quality remain high. Consumers are no longer willing to compromise on everyday staples. Instead, they’re seeking bread that delivers reliable performance across multiple meal occasions while offering elevated taste and texture. Brioche ts that need particularly well.”
She also homes in on a “broader emotional component” for brioche’s success, noting: “As economic pressures persist, shoppers may be more selective overall, but they are still willing to pay for quality on ‘smaller-scale occasions.’ An affordable indulgence – whether a premium burger bun or breakfast pastry – delivers perceived value and everyday well-being.”
Brioche sales in the grocery channel bear out consumers’ increased appetite for it. “While brioche is still a smaller segment compared with traditional white, wheat and whole grain breads, it has consistently outperformed the broader bread category in dollar growth,” Burmeister af rms. “Because it carries a premium price point, it often generates strong dollar velocity even when unit sales are smaller.”
He continues: “Brioche has been especially strong in buns and rolls, where it has taken share from traditional hamburger and hot dog buns. In many retailers, brioche buns are now a core everyday item rather than a specialty or seasonal SKU. Growth has also expanded into sliced loaves, breakfast formats and brioche-style sandwich breads.”
“While some artisanal and scratch-style bakery segments have slowed as consumers return to busier lifestyles [post-pandemic], brioche and other premium packaged formats continue to show resilience,” Swift notes.
but also in secondary locations tied to usage occasions — near the meat case during grilling season, in the deli department, or alongside breakfast and brunch items.”
Additionally, he stresses the importance of signage and meal inspiration. “When brioche is tied to ideas like burgers, French toast, breakfast sandwiches or elevated deli sandwiches, it helps consumers justify the premium price and encourages trial,” Burmeister points out. “Seasonal promotions — summer grilling, holiday entertaining and brunch-focused periods — are particularly effective.”
Maximize the Momentum
Given brioche’s existing popularity, savvy grocers can boost sales even further by highlighting products and making it easier for customers to nd them.
“Retailers can drive brioche sales through strategic placement and cross-merchandising,” Burmeister says. “Brioche performs best when it’s displayed not only in the bread aisle,
“Brioche performs best when it’s displayed not only in the bread aisle, but also in secondary locations tied to usage occasions — near the meat case during grilling season, in the deli department, or alongside breakfast and brunch items.”
—Kurt Burmeister, KLT Global/Lipari Foods
Meanwhile, strong imagery and descriptive product language matter when featuring products online.
“Retailers can increase conversion by pairing brioche listings with recipes, meal bundles and suggested add-on items” like jams or cheeses, Burmeister advises.
According to Swift, “Retailers have multiple levers to pull – from merchandising to occasion-based storytelling – to maximize brioche’s momentum.” Following are some of her recommended ways to do just that:
Lean into breakfast and brunch: Breakfast remains a prime growth area, particularly as consumers look to elevate at-home occasions. Positioning brioche alongside other brunch ingredients can reinforce the “café style at home” narrative resonating strongly with shoppers.
Individually wrapped morning items also continue to perform well in food to go, offering portability without sacricing indulgence.
Highlight versatility across dayparts: Brioche performs across breakfast, lunch, dinner and snacking.
Thanks to its ability to deliver an elevated experience, Brioche Gourmet bread can make French toast an unforgettable meal.
Clear usage cues – burgers, breakfast sandwiches, elevated grilled cheese – help shoppers immediately understand how to use the product. During grilling season in particular, premium burger buns see signi cant velocity gains as consumers look to upgrade outdoor dining.
Tap into avor trends: Savory-sweet hybrids remain popular, and brioche’s sweetness makes it well suited to contrast-driven recipes. Texture is another emerging focus, with seeded or specialty rolls adding visual and sensory interest.
Looking ahead, “swicy” (sweet and spicy) is gaining traction, alongside bolder global avors and savory seasonings. Limited-edition or seasonal launches can inject excitement into the aisle and drive incremental sales, particularly during key periods such as grilling season or holiday entertaining. To meet this consumer demand, St Pierre will launch a limited-edition Chilli Brioche Bun this summer – a product designed to drive incremental sales for retailers and deliver excitement for shoppers keen to explore bold avors.
Merchandise for togetherness and hosting: As consumers reconnect socially through hosting and shared meals, bakery can play a central role in creating more elevated, shareable at-home experiences. Larger pack sizes and sharing formats may become increasingly relevant as retailers respond to this shift toward communal dining. Grouping products together by occasion can provide shopper inspiration.
The Next Wave
Looking ahead, what can retailers and their customers expect from brioche?
“For 2026, bold and globally inspired flavors are set to lead development. Flavored buns, savory-seasoned varieties and limited editions can help bakery brands meet younger consumers’ appetite for adventure while reinforcing brioche’s premium positioning.”
—Kayleigh Swift, St Pierre Bakery
“The next wave of brioche growth will be driven by variety, innovation and convenience,” Burmeister predicts. “We’re already seeing growth in mini brioche, slider buns, avored brioche, lled brioche, and products tailored to speci c dayparts like breakfast. At the same time, as brioche becomes more mainstream, the market will see both high-quality and more commoditized offerings. The challenge with lower-quality brioche is that it can reduce repeat purchases, which is always the biggest risk in bakery unless the product is heavily promoted or discounted.”
“Innovation is expected to center on avor exploration, format expansion and occasion-driven packaging,” Swift observes. “For 2026, bold and globally inspired avors are set to lead development. Flavored buns, savory-seasoned varieties and limited editions can help bakery brands meet younger consumers’ appetite for adventure while reinforcing brioche’s premium positioning.”
She continues: “Seasonal activations — particularly around grilling and weekend brunch — will likely play an expanded role, supported by limited-time offerings designed to encourage impulse purchases. Packaging will also evolve to meet multiple missions. Multipacks continue to serve families and hosting occasions, while individually wrapped formats cater to convenience-driven, food-to-go demand. As solo dining remains common — accounting for nearly half of eating occasions — products that deliver an authentic experience without additional preparation will remain important.”
Swift concludes with the reminder that “indulgence will continue to coexist with health consciousness. Rather than focusing solely on functional better-for-you claims, bakery brands are increasingly recognizing that emotional satisfaction and small daily treats are part of overall well-being. Brioche, positioned as an affordable premium, is well placed to bene t from that mindset.”
Brioche also works in dessert applications such as this vanilla tear-and-share loaf from St Pierre.
Brioche Gourmet offers sandwich inspiration for fans of the brand.
The Sweetest Snacking Launch.
Snacking moments are better with King's Hawaiian® Soft Swirl Cinnamon Bites. Introducing an irresistible new solution designed to delight shoppers in the morning and beyond.
Scan to request samples, explore launch details, and secure your displays.
From Product Pipeline to Store Shelves: King’s Hawaiian® Expands into Morning Snacking with New Cinnamon Bites
IN 2024, KING’S HAWAIIAN shook up the deli/bakery with the introduction of Soft Pretzel Bites, a sweet and savory snack-size version of their iconic rolls that generated $100M* in retail sales since its debut. Now, the brand is gearing up to launch Soft Swirl Cinnamon Bites, the second permanent Bites flavor. Progressive Grocer asked King’s Hawaiian CMO Raouf Moussa to explain how consumer trends and input from loyal fans are instrumental in bringing new items to grocers’ shelves.
Progressive Grocer: What inspired King’s Hawaiian to create Cinnamon Bites?
Raouf Moussa: Our fans have been asking for a King’s Hawaiian cinnamon product for years. As we explored where to take the brand, cinnamon rose to the top given the high engagement cinnamon recipes generate across our social channels. Cinnamon is also a popular flavor in the bakery department, so with smaller portion sizes trending we were inspired to blend our signature Hawaiian Sweet bread with a cinnamon swirl, baked into a bite-size roll. The result is a soft, nottoo-sweet snack perfect for weekday mornings, breakfast on the go, mid-day snacking, late-night cravings, and everything in between.
PG: When will Cinnamon Bites be available to grocery retailers? How will you support the launch?
RM: Cinnamon Bites will begin rolling out this summer with national expansion throughout the year. Our launch is built around one objective: to inspire consumers to elevate their mornings and snacking occasions with King’s Hawaiian Cinnamon Bites.
At retail, merchandising/displays will drive trial and attract deli/bakery shoppers. Cinnamon Bites will be backed by a significant omni-channel investment to help build awareness and drive conversion across all channels. Beyond the shelf, consumers will see an exciting new campaign across TV, radio, PR, out of home, social, and digital, plus a national sampling tour, that will fuel awareness across the country.
PG: How will this SKU increase basket ring, especially around the morning usage occasion?
RM: King’s Hawaiian is a strong brand in the deli/bakery and we’ve built consumer trust over the past 75 years. Consumers associate our brand with meal solutions, traditionally serving rolls with holiday meals, and making sliders. However, we want consumers to think of King’s Hawaiian for more occasions throughout the day.
Pretzel Bites was our first push into snacking. Now with Cinnamon Bites, we can offer consumers an irresistible morning snack that complements the afternoon and savory occasions Pretzel Bites fulfill. The portable, shareable format is ideal for busy mornings, office settings, brunch gatherings, and dessert.
Cinnamon Bites attracts new-to-brand buyers and drives category growth rather than cannibalizing existing items. Our data also show that shoppers are more likely to purchase dips to pair with Bites, further adding to average basket size. In addition to being delicious straight from the tub, Cinnamon Bites can be warmed and drizzled with icing, dipped into yogurt, paired with coffee, milk, or juice.
With morning snacking usage and beyond, combined with opportunities to sell solo as a stand-alone item or paired with a dip, Cinnamon Bites truly offers deli/bakeries a unique offering for their shoppers.
PG: Do you always have products in the pipeline?
RM: Innovation has always been at the heart of King’s Hawaiian. It is how we grew from a single round bread product into an integral brand in deli/bakery departments. While our rolls, buns and sliders platform continues to expand, the Bites platform is our most exciting growth engine. Our innovation pipeline is focused on flavors that deepen everyday relevance and limited-time offerings that capture seasonal moments and expand usage occasions. Retailers can expect a consistent cadence of thoughtful innovation that drives excitement and attracts new shoppers for years to come.
*Source: IRI Circana – Total Retail Sales July 2024 Launch through 12/28/25.
The Frozen Frontier
CURRENT-DAY TRENDS LIKE CONVENIENCE AND PROTEIN PROVIDE NEW OPPORTUNITIES FOR RETAILERS TO EXPAND THEIR PRIVATE LABEL ASSORTMENTS.
By Greg Sleter
Frozen food has long been a staple category for retailers that sell groceries, and while industry experts point to several trends expected to have an impact on sales in 2026, the biggest motivating factor driving consumers to buy frozen food falls under the umbrella of convenience.
Further, while frozen food continues to provide shoppers with a broad selection of choices that help simplify their daily meal preparation efforts, products in the segment are also helping meet ever-evolving health needs while offering money-saving options.
The challenge faced by grocers as they work to meet the needs of shoppers is the difference in what consumers across various demographics are seeking.
formats. Their Millennial counterparts seek protein-rich frozen breakfast and dinner selections. Gen X consumers are looking to get their protein x from plain vegetables such as edamame while also seeking protein-forward desserts as they balance health and reward in the same shopping trip. Baby Boomers are shopping for appetizers, snack rolls and pizza that are high in protein as they lean into easy, portionable solutions that continue to deliver a high level of comfort.
“When we look at consumers, when they are young, frozen food is a reliable, onhand, emergency-type food,” observes Bob Nolan, SVP of demand science at Conagra. “But when people start to have families, we see their spending on frozen food doubles and convenience becomes a premium.”
“When we look at consumers, when they are young, frozen food is a reliable, onhand emergency-type food. But when people start to have families, we see their spending on frozen food doubles and convenience becomes a premium.”
—Bob Nolan, Conagra
In its “Future of Frozen Food 2026” report, Conagra highlighted the impact that the protein movement could have on consumer frozen food purchases. According to the Chicago-based company, the frozen aisle is the leading space for high-protein food, accounting for $12 billion in sales annually. High-protein frozen food is cited as a key driver of growth in the category, accounting for about 14% of total frozen food department dollar sales.
Kate Landis, senior director of marketing with the Harrisburg, Pa.-based National Frozen & Refrigerated Foods Association (NFRA), notes that protein demand is not just a dinner play, but is also showing up across more eating occasions.
“NFRA retail data shows strong growth in protein-rich categories such as yogurt, cottage cheese and eggs, while our research con rms consumers prefer naturally protein-rich foods over heavily forti ed options,” Landis says. “As a result, frozen and dairy protein innovation is expanding into breakfast, bowls, snacks and sides — formats that re ect how people actually eat today.”
While the rising demand for products with protein is a sales growth opportunity for retailers, the challenge that they face is meeting the distinct needs of today’s four key shopper segments. For example, Gen Zers seek high-protein chicken and pizza as they gravitate toward familiar high- avor
ALDI’s breakfast selections capture two key trends in frozen: convenience and a growing need for extra protein in the diets of consumers.
The NFRA notes that in addition to convenience, at-home meal preparation is a primary engine of growth in the category. Data from the trade association shows that consumers are cooking more often at home and making more grocery trips with smaller baskets. They are relying on frozen food items as exible meal components rather than one-off meals.
“Categories such as frozen vegetables, fruit, side dishes and ingredients are outperforming traditional center-of-store items, as they help consumers build meals ef ciently while managing cost and waste,” Landis explains. “This aligns directly with easy home meals’ focus on helping consumers plan real meals for real life.”
Key Takeaways
As well as providing convenience, frozen food can help meet everevolving health needs while offering money-saving options.
Retailers must meet the distinct frozen food needs of today’s four key shopper demographics: Gen Z, Millennials, Gen X and Boomers.
Premium private label is helping expand the frozen aisle overall by attracting those looking for elevated avors, quality and convenience at different price points.
“Categories such as frozen vegetables, fruit, side dishes and ingredients are outperforming traditional center-of-store items, as they help consumers build meals e ciently while managing cost and waste.”
—Kate Landis, National Frozen & Refrigerated Foods Association
Managing cost continues to be a major issue for shoppers, and reducing food waste is one method for consumers seeking to stretch their budgets. Landis notes that the frozen category helps with these targets by allowing consumers to plan better and waste less.
“NFRA research shows households are the largest source of food waste, and frozen foods’ extended shelf life and portion-controlled formats help prevent food from being thrown away at home,” she says. “NFRA retail performance data also shows that frozen prices have been more stable than many other areas of the store, with lower year-over-year in ation and consistent unit demand.”
The Restaurant Impact
The issue of saving money is also seen in the growing desire of consumers to seek out restaurant-style products in the frozen food aisle. Focusing more on product type and less on brand, shoppers are looking for solutions to overcome their budgetary challenges while continuing to enjoy products reminiscent of their favorite takeout place or quick-serve restaurant.
“Dining out costs over four times as much as eating at home, and restaurant prices continue to outpace the retail segment,” Nolan points out. “We see this showing up in the search data and recipe data as consumers are looking for copycat recipes of some of their favorite restaurants.”
Products such as chicken tenders, bulgogi chicken and various appetizers are popular, particularly with younger consumers who tend to eat out more than their older peers. However, members of younger generations are also looking for creative ways to save money.
“A lot of people are trading down from restaurants, but they don’t want to give up the
Frozen breakfast products remain a popular choice for consumers seeking quick and easy solutions as they head out the door for work or school.
Frozen fruit remains a staple for grocers as consumers seek to improve their overall health and wellness.
quality,” af rms Nolan. “They want their food to be just as delicious, but they also want it within their budgets.”
What’s for Breakfast?
The breakfast segment is also driving frozen food sales. If it’s still the most important meal of the day, then retailers should be keeping a close watch on consumer lifestyle trends and seek out products that provide convenient, affordable solutions for those with busy lifestyles.
“Mornings are so packed,” admits Alie Burnet, director of predictive science at Conagra. “I’m not a morning person, so I really need my breakfast to take as little time as possible. Frozen breakfast solutions really provide a hot, satisfying meal at the beginning of the day.”
Burnet is hardly alone in her thinking, and retailers have continued to respond by expanding their assortments of heat-and-eat solutions. Also, as her Conagra colleague Nolan notes, the many handheld food choices now available for breakfast provide shoppers with numerous convenience options.
“Cereal is faster and easier than making a scratch breakfast, but I need milk, a spoon and a bowl,” he says. “Today’s handheld breakfast solutions allow me to eat in the car or on the train. This ts with today’s fast-paced lifestyle.”
With many frozen breakfast solutions featuring eggs, products are also doing double duty by providing high levels of protein.
“If I don’t have a good breakfast and the right amount of protein, I might snack all day long and feel sluggish,” Nolan notes. “I want something that’s good, that puts me in a mindset where I can focus on school or work, and I won’t be hungry until lunch.”
With quality in mind, NFRA’s Landis says that global avors are performing well because frozen allows consumers to try something new at a predictable price and without waste.
Private Label’s Impact
With private label product sales growing across the store, the frozen category in 2025 saw modest growth in dollars and units, according to the “2026 Private Label Report” from the New Yorkbased Private Label Manufacturers Association. In the 52 weeks ended Dec. 28, 2025, dollar sales in frozen grew 2.4%, with unit sales up 0.9%.
According to Landis, premium private label is helping expand the frozen aisle overall by attracting shoppers who are looking for elevated avors, quality and convenience at different price points.
“Rather than replacing national brands, this trend is raising expectations across frozen, encouraging broader innovation in meal solutions, global avors and quality cues that bene t the entire category and give consumers more ways to shop based on their needs and budgets,” she says.
For his part, Nolan notes that while private label growth in premium products may seem counterintuitive, it goes back to the idea that consumers are seeking quality options, since they’re eating out with less frequency.
Private Label Blemish Patches: THE CLEAR WINNERS IN THE SELF-CARE AISLE
As health and wellness continue to shape everyday shopping behaviors and fuel grocery trips, retailers are increasingly turning to private label partners to build stronger, more differentiated self-care assortments. Premier Brands of America Inc., a trusted health and wellness manufacturer with more than 50 years of category expertise, is helping retailers meet evolving consumer demand through a robust portfolio of acne solutions, including private-label blemish patches. Store Brands spoke with Larry Page, Vice President of Marketing and Product Development, about what’s driving category performance and how Premier serves as a category-building private label partner that helps grocery retailers succeed in self-care.
SB: How important is the self-care category to retailers?
Larry Page: It is critically important, as consumers continue to prioritize everyday wellness as part of their broader health routines. Skin care categories, particularly acne, remain strong areas of focus because they address visible, confidence-driven needs across a wide range of shoppers.
One of the biggest growth drivers within acne has been innovation in treatment formats such as blemish patches. They resonate because they deliver clear, visible results within hours while offering a simple, gentle, protective solution that fits seamlessly into streamlined skincare routines. Their ease of use and efficacy have helped patches evolve from a spot treatment into an everyday self-care solution multiple age groups embrace, making them an important contributor to sustained category growth.
SB: How has the blemish patch market changed since there were only one or two basic options?
LP: The category has evolved beyond basic hydrocolloid solutions as consumers look for more personalized, holistic ways to care for their skin. Shoppers are seeking a range of options that fit different moments in their day, personal styles, and specific skin needs. This has fueled the expansion of patches by wear occasion, visibility, and functional benefits, from ultra-thin invisible patches designed for daytime use, to fun shapes, colors, and emojis that resonate with younger consumers, to more advanced
microneedle solutions that deliver higher-order benefits such as helping reduce the appearance of dark spots. We support this evolution with in-house product development and packaging capabilities across our portfolio of private-label acne solutions. This includes hydrocolloid blemish patches in standard, ultra-thin invisible, ingredient-infused, and microneedle formats, plus complementary acne treatment products. Our customization capabilities let retailers create differentiated, consumer-relevant assortments while maintaining scalable execution across channels, which helps build stronger connections within the self-care aisle.
SB: What would you say to retailers who are hesitant to add more blemish patch SKUs due to space constraints?
LP: Shoppers are actively looking for options that work for daytime, overnight, and targeted treatment moments. Retailers that offer a well-curated blemish patch assortment are seeing strong results. Patches account for roughly 40 percent of acne category purchases and continue to grow at a double-digit pace, making them a highly productive use of space. Success comes from thoughtful assortment design rather than SKU expansion, with a balanced mix of core and differentiated options.
SB: Why should retailers turn to private label to grow the category instead of relying on national brands?
LP: Private label gives retailers an effective way to meet consumer demand for more personalized acne solutions, while driving incremental category growth. Shoppers are open to private label when it delivers proven efficacy, thoughtful design, and strong value, especially in fast-growing segments like blemish patches.
Private label allows retailers to offer differentiated formats that can match or exceed national-brand performance at more accessible price points. When merchandised alongside national brands with clear benefit-led messaging and use-occasion education, private-label becomes a powerful driver of both sales and profitability. With U.S.-based, vertically integrated capabilities, Premier helps retailers scale these solutions efficiently without compromising quality or margin.
Better Safe
CLEAN STORES ARE KEY TO PREVENTING CUSTOMER AND STAFF INJURIES.
By Mike Duff
Safety and sanitation are ever-present challenges at grocery stores, but with diligence, training and a commitment to keeping up with issues and solutions, operators can cope with new and longstanding dif culties.
One way to consider safety at grocery stores is from the ground up, with the perpetual hazards of spills, slips and tripping. Grocers need to evaluate and support measures to mitigate expected and unexpected risks. Everyone who works at the store needs to understand that they play a safety role and must respond to hazards.
“For trips, it’s a lot of general awareness,” says Allen Randolph, SVP of customer solutions at Hamilton, Ohio-based Kaivac, a hygienic cleaning systems provider. “See something, speak up and eliminate the trip hazard. For spills, it’s really about designing reactive systems. Typically, with spills, there’s a lot of ways you can attack it. A roll of paper towels, a mop, a janitor’s cart, absorbent or, in our case at Kaivac, a powered cleaning machine that allows you to address spills very quickly. The key thing is operational availability. You need a system that is 24/7, ready to be deployed quickly.”
the moment they walk in, and nothing erodes trust faster than wet oors, unattended spills or ripped mats. Food store operators face constant challenges, but with the right products, processes and training, they can transform safety from being reactive to a proactive, con dence-building system.”
“Practice to Be Prepared”
Randolph notes that stores should prepare for hazards a bit like they might for res or disasters. In both cases, preparation revolves around dealing with unusual and potentially dif cult situations.
“You have to practice to be prepared,” he explains. “You must have a plan.”
The availability of appropriate tools and standard operating procedures can put stores on the right footing so that, with the correct training, “when the event happens, you’re prepared and you know how to dispose of the unplanned properly,” Randolph says.
With spills and trip hazards, employees should know that when they see potential trouble, they need to act.
“When you see it, get rid of it immediately according to a plan that is practiced, because while it’s there, there’s risk to the organization, risk to your employees’ health, your customers’ health and your business’ nancial health,” Randolph emphasizes.
“A safe, clean store isn’t just a regulatory requirement – it’s a competitive advantage.”
—Alison Hainsey, New Pig Corp.
According to Alison Hainsey, of the new business development-distribution division at Tipton, Pa.based New Pig Corp., which makes products that address leaks, drips, spills and related hazards, grocers can think about sanitation and cleaning as more than an obligation.
“A safe, clean store isn’t just a regulatory requirement – it’s a competitive advantage,” Hainsey asserts. “Shoppers judge a store
Store operators can bene t from designated slip, trip and fall (STF) training to enable workers to identify and prevent common hazards, with a written policy dening employee responsibilities, says Justin Emmert, lead technical account specialist at St. Paul, Minn.-based Ecolab, which offers weather, hygiene and infection prevention services.
“Employees should also receive clear spill-response procedures and training, with designated spill-response supplies, such as absorbents, kept in centralized, easily accessible locations for quick isolation and cleanup,” Emmert adds. “Signage and banner tape should be
Key Takeaways
One way to consider safety at grocery stores is from the ground up, with the perpetual hazards of spills, slips and tripping.
Store operators can bene t from designated slip, trip and fall training.
Technology such as automation is giving retailers options that haven’t existed previously.
Robotic cleaning systems can maintain scheduled cleaning with maximum consistency, improve their execution and never call in sick.
INSTANT SPILL PICKUP
Maintain
PRISTINE ENTRYWAYS
Protect first impressions by stopping moisture and debris at the door.
Store Safety
used to secure affected areas and prevent employees or customers from entering until the hazard is addressed.”
The key to best safety and sanitation practices in grocery stores “is ensuring cleaning and STF supplies, such as absorbents, pads, signage, tools and approved cleaning products, are always easily accessible to employees,” he advises. “STF awareness, prevention and cleanup procedures should be embedded into standard safety training for all employees, with regular updates shared on facility STF trends and incident reports to keep them informed. Stores can further strengthen prevention efforts by partnering with a professional cleaning and sanitation provider to implement a comprehensive oor care program.”
The pain points that grocers endure when it comes to unplanned events come from a lack of preparedness, Randolph notes. Store personnel who are trained to look for hazards and know how to address them will understand how to maintain a safe environment and respond to hazards with solutions.
“The rst thing and most important thing is you don’t want people to get hurt,” he says. “You want something that’s easy to develop a training system around. You want things that are easy to implement, easy to understand, that can be staged in an area where they’re easy to get to, operationally ready at all times.”
According to Hainsey, grocers should keep in mind common potential sore spots when keeping stores safe, including the frequent spills that occur in produce, beverage and dairy, as well as around condensation, roof leaks, foul weather, and any place regular wear and tear can cause problems. Then comes staf ng concerns that include “inconsistent cleaning routines,” she points out, not to mention “limited labor to respond quickly.”
Robot Cleaners
Kevin Nicholson, strategic account director, retail and robotics at Minneapolis-based Tennant Co., a provider of cleaning equipment and solutions, says that technology available today can help with oor sanitation and safety not only by taking tasks from store workers at a time of labor shortages, but also by introducing a cleaner that works when and how it’s supposed to every day, doesn’t get bored and less focused, and doesn’t call in sick. Since the COVID-19 pandemic, sanitation and, by extension, other safety issues, have come more to the fore, and that provides an opportunity to improve practices.
Store cleanliness relies on having effective tools at the ready and standardized training to keep minor incidents like spills from becoming big problems.
day, that routes and standards are staying consistent, and the managers don’t have to rely on who shows up as much.”
Todd LaSota, senior product manager at San Diegobased Brain Corp., an autonomous technology company, provides robots with the software to act as part of the store staff, in that they know when to work and how to do their jobs effectively, and even when they should clean, given store traf c. With current software development, including application of arti cial intelligence, the robot will learn and get better at its job over time.
“The more assets, whether human or robotic, out there on the floor, routinely patrolling for incidents and opportunities for slips, falls, trips, etc., the safer overall that you’re going to be.”
—Kevin Nicholson, Tennant Co.
“I think that the biggest change has been retailer focus and technology acceleration,” Nicholson says. “They’re driving the key thing, which is consistency. Consistency equals safety, and that’s proven time and time again. The more assets, whether human or robotic, out there on the oor, routinely patrolling for incidents and opportunities for slips, falls, trips, etc., the safer overall that you’re going to be.”
Although consistency is important whether humans or machines are doing the work, Nicholson notes that technology is giving retailers options that haven’t existed previously.
“What you’ll nd is that robots are going to be incredibly helpful because they eliminate the need for perfect staf ng all the time,” he contends. “You can know that baseline cleaning is happening every
“It’s going to react, get a little closer to that edge, get a little bit better coverage, and that’s what we’re concentrating on,” LaSota notes.
The robot also reports on where it went and what it did. As such, it can inform management about what’s happening in the store, providing comprehensive information that can lead to better understanding and responses.
“We have reports that show where things are happening,” LaSota says. “In a store, there’s a certain hotspot. You can look at that area and say maybe we need to adjust this area to clean a little better. You look at the site map. We see the entire store, and we can see areas that are being cleaned more often than not, break up the store into different zones to be able to say the front checkout area needs an extra clean every day. We can make sure we automate that.”
Although store managers can’t yet identify a spot and use a device to pull the robots from their routines to clean up an incidental spill, that ability is within sight. Until then, the cleaning robots have a manual mode so employees can guide them to take care of what’s left after a jar of olives breaks.
Honor the Next Generation of Grocery Leaders
Progressive Grocer is accepting nominations for the 2026 GenNext Awards, which recognize emerging leaders, innovators and changemakers (under age 40) in the food retail ecosystem. BY APRIL 13, 2026
Next-Gen Store Formats
Expanding Possibilities
BALANCING TECH AND THE HUMAN TOUCH IS THE CHALLENGE FOR NEXT-GENERATION GROCERY STORES.
By Jim Dudlicek
Contemplating the vision of a next-generation grocery store, Jeffery Nader sees an emerging tension between automation and humanity.
“While dynamic pricing, AI-driven ful llment and algorithmic merchandising offer ef ciency, they can also erode customer trust if not implemented thoughtfully,” says Nader, studio director for Tampa, Fla.-based design house API+. “The next generation of grocery stores must balance intelligence with empathy. Technology should enhance clarity, fairness and freshness, not create confusion or perceived inequity.”
Ultimately, he asserts, “the future grocery store will be less about square footage and more about relevance, responsiveness and reliability in an increasingly personalized food economy.”
Designers, suppliers and observers of new supermarket projects generally agree that engaging with and ful lling consumers’ needs must drive the evolution of new store concepts, with technology facilitating, not replacing, the human touch.
“The future is not fully automated or fully staffed – it is exible and accommodating,” asserts Kevin Kelley, co-founder of Charlotte, N.C.-based strategic design rm Shook Kelley. “Customers want choice, comfort, dignity and control over how they transact. ... The best stores do not simply offer products. They expand possibility.”
The Human Connection
“When it comes to next-gen stores, there’s a natural tendency to focus on futuristic technology,” says Steven Le, senior grocery and retail lead for Bentonville, Ark.-based HFA Architecture + Engineering. “But what we’re also seeing is a strong emphasis on maintaining that human connection — tapping into people’s nostalgia and fond memories for the brands they’ve known their whole lives.”
Le points to Walmart, an HFA client for three decades, as an example of combining advanced technology and human connection in a balanced way, noting its pharmacy remodels that include
privacy rooms for nursing moms, upgraded lighting and ooring, and brand-driven aesthetic improvements.
HFA VP James Owens says that the closure of Amazon Fresh and Amazon Go stores exempli es the risk of minimizing or severing the human connection. “You want your architecture and design to support human interaction,” Owens cautions. “Make sure the layout doesn’t put unnecessary visual barriers between associates and customers.” For instance, adding a display window to a bakery wall allows customers to observe product being created.
“Stores are becoming more experience-driven, with greater emphasis on fresh and prepared foods, intuitive layouts, and clear customer ow,” says Seth Maddox, creative director for Eugene, Ore.-based interior design rm King Retail Solutions. “Just as important, retailers are designing for exibility, creating environments that can evolve as customer needs and shopping behaviors change.”
Customers want ef ciency without sacri cing quality, Maddox asserts. “Convenience is expected, but customer experience will drive loyalty,” he says. “Retailers are responding
API+ led a bold redesign for Chamberlin’s, a Central Florida grocery store chain.
Whole Foods Market’s smaller Daily Shop concept was designed by BRR Architecture.
The System That Sells™
The System That Sells™
Trion
Your Merchandising Space.
Space.
Next-Gen Store Formats
with stronger prepared foods, seamless navigation and, in some cases, branded foodservice concepts that create destination appeal and increase visit frequency.”
According to Maddox, King’s clients are focused on long-term relevance. “They want scalable store models that re ect their brand and support operational ef ciency,” he says.
Size Matters
Carol Bartolo, principal at Atlanta-based BRR Architecture, sees a shift toward smaller, more ef cient formats that meet consumers where they are, especially in urban markets where convenience and accessibility matter most.
“These stores are designed to be compact without feeling limited, offering full-service essentials like fresh produce and grab-and-go meals through smarter layouts and strategic merchandising,” Bartolo says. Sustainability is also playing a much bigger role, she notes, from the use of energy-ef cient refrigerant systems and durable materials to in-store displays that highlight local growers and responsible sourcing.
“Future supermarkets must make it easy for shoppers to navigate the store quickly without sacri cing the experience,” Bartolo observes. This means clear sightlines and bold signage, especially in high-traf c areas like produce, which continues to be a major driver of customer visits. “Grocery stores are still theaters for fresh food, and that sense of discovery can’t be lost, even in smaller formats,” she adds.
BRR’s clients are increasingly focused on creating stores that feel connected to their communities, according to Bartolo. “We’re also seeing continued demand for
Display Ef ciency
Ograb-and-go offerings, prepared food areas and exible spaces that support community interaction,” she says.
Likewise, Long Beach, Calif.-based design rm RDC is developing smaller-format stores for clients looking to reduce their footprint and become more ef cient operationally.
“We have assessed how to t an acceptable number of products or lineal footage of merchandise into the reduced footprint for the store to remain successful,” says Sean Unsell, RDC’s senior studio director and associate principal. “This may result in tighter aisles or smaller back-of-house areas to trade off for foodservice offerings. We also activate the space immediately surrounding the market to expand the indoor/outdoor connectivity, which enhances the overall experience for dining and socializing.”
On the other hand, HFA’s Owens observes many retailers going bigger. “They’re expanding higher-margin offerings like restaurants and existing departments, or even adding fueling stations, car washes or automotive care centers,” he says. “It’s about using design to support alternative ways to generate income, which is another route to keeping prices affordable.”
perational costs, primarily labor, are a major consideration of grocery stores, notes Craig Weiskerger, director of sales and marketing for Wilkes-Barre, Pa.-based Trion Industries. “They want staff to stock as needed but not have to spend countless hours straightening and adjusting items throughout the store,” Weiskerger points out.
To address these concerns, Trion’s WonderBar pusher system and its shelf-based pusher EWT trays keep items consistently displayed at the shelf front. “The U.S.-made Trion pusher systems are made to reliably perform year after year in coolers, freezers and center store,” Weiskerger says, noting their use for categories such as cheese, coffee, packaged deli meats, frozen vegetables and meals, candy, and bagged salads.
“It’s a must for retailers to stay on top of the latest merchandising trends,” Weiskerger asserts. “Trion’s WonderBar and EWT pusher systems consistently keep merchandise pushed to the shelf edge, ensuring customers clearly see the entirety of your product selection, leading to an easier product selection process as well as promoting impulse purchases of new varieties.” —Jim Dudlicek
HFA’s Le points to operators like Asian supermarket chain H Mart and Filipino-American grocer Seafood City, whose stores are expanding to create bigger food courts. “These are prime examples of how to drive revenue while building community connections that keep customers coming back,” he says. “Next-generation supermarkets can literally connect with the next generation if you use design to celebrate food as a central part of that feeling and experience.”
Relevant and Resilient
API+’s Nader says the most successful supermarkets will excel in three areas: relevance, resilience and relationship-building. “The physical store is becoming less about ‘inventory display’ and more about ‘guided experience.’” he says. “We’re seeing next-generation grocery stores evolve into highly adaptive, data-informed environments that balance personalization, ef ciency and experiential value.”
Adaptability is key, King Retail’s Maddox emphasizes: “Stores need to operate ef ciently while giving customers a clear reason to visit. A strong identity, a focus on fresh, and an environment designed for both performance and experience will be critical.”
BRR’s Bartolo agrees: “Store design plays a critical role in supporting that evolution, especially as convenience, ef ciency and personalization become increasingly important to shoppers. When store format and experience align with how customers want to shop, it helps strengthen foot traf c, drive sales and build loyalty. Thoughtful, adaptable design allows retailers to meet changing needs while remaining competitive in a shifting marketplace.”
RDC’s Butcher Block concept for Utah-based Bella’s Market enables fresh preparation, craft and transparency to bring the community together.
FreezerRack™
Quicker product loading and auto-facing in the freezer department
Turn Frozen Aisles into High-Performance Selling Machines
When freezer systems fail, facings collapse, labor increases, and sales are lost.
NEXT PRO™ FreezerRack™ is engineered specifically for frozen environments, delivering consistent frontfacing, maximum pack-out, and faster replenishment where traditional systems break down.
Why NEXT PRO™ FreezerRack™ Wins:
• Faces 98% of Frozen SKUs – From entrées and vegetables to ice cream, breakfast, snacks, poultry, and more.
• Flip-Down Front Fence – Speeds product loading and rotation, cutting stocking time and improving labor efficiency.
• Maximum Pack-Out – Optimizes shelf depth and vertical space for more units per facing.
NEXT PRO™ FreezerRack™ — Built for the cold. Engineered for results.
Networks
What Grocers Need to Know About Retail Media Performance
USERS IDENTIFY SUCH CHALLENGES AS INCREASED COSTS, MINIMUM SPEND REQUIREMENTS AND BUDGET.
By the Path to Purchase Institute
Retail media continues to have an unwavering impact on the grocery sector, even as the industry grapples with persistent challenges, according to new research.
P2PI’s recent “Retailer Media Network (RMN) Ratings” report, which picked the brains of 160plus industry professionals at CPG brand organizations or agencies with CPG clients, found that retail media’s signi cance within the commerce marketing landscape was undeniable: The majority of those surveyed said their organization or their client’s company increased their RMN investment in 2025.
Fifty-eight percent reported at least a minor increase compared with 2024, which was a decrease from the previous year’s results, when 70% reported at least a minor increase in 2024 compared with 2023.
There are continued kinks to iron out when it comes to working with RMNs, though. For example, one survey taker working at a packaged food and snack manufacturer called out the challenges of meeting performance expectations on KPIs.
“We require a solid ROI on programs in order to justify continuation of investments and have not hit targets,” the respondent said.
When asked to identify what’s been most challenging in working with RMNs, a third of participants overall pointed to increased costs, minimum spend requirements and budget, which is a slight increase from last year’s report.
“For us, the fundamental challenge is proving that rising ad costs on crowded digital grocery platforms can pro tably drive incremental sales, while also measuring how those online ads in uence the vast majority of their purchases which still happen in the physical aisles of retailers,” explained one senior retail media consultant at an agency.
While 71% of those we spoke to said that RMNs are as effective, or more effective, than other digital media, 19% indicated that RMNs are a simple money grab for the retailer, a jump from the 8% who said so last year.
“Aligning product promotions with sourcing in the fresh produce industry can be challenging because of the perishable nature,” shared one survey taker from an agency, who said that RMNs are a simple money grab. “Produce buys are impulsive so it can be challenging to reach the customer when they are likely going to buy produce on impulse, not always on promotion.”
Food, Beverage & Nonfood Products
Blondies Made Better
Bob’s Red Mill has added a Brown Sugar Blondie Mix to its Signature Blends Baking Mixes line, which is designed to make scratch baking easy without sacri cing quality. Crafted with Bob’s proprietary blend of premium ours and containing simple, high-quality ingredients, the Certi ed Non-GMO Project Veri ed mix creates classic homemade blondies that are chewy at the edges, soft in the center and rich in butterscotch avor. Home bakers just add eggs, butter or oil, and vanilla or water to make awless blondies the easy way. A 14-ounce package retails for a suggested $4.59. https://www.bobsredmill.com/
Mayo Innovation
Big Breakfast
Top branded food company Conagra Brands Inc. has now debuted Banquet MEGA Breakfast Bowls, delivering a hearty 30 grams of protein per bowl. Offering 25% more food than the leading breakfast bowl brand, the frozen line comes in four satisfying varieties: Meat Lovers (9 ounces), featuring scrambled eggs, cooked sausage, roasted potatoes, ham, bacon, cheddar cheese sauce and cheddar cheese; Bacon (9 ounces), offering scrambled eggs, roasted potatoes, bacon, cheddar cheese sauce and shredded cheese; Sausage (10 ounces), containing scrambled eggs, cooked sausage, roasted potatoes, cheddar cheese sauce and shredded cheese; and Sausage & Gravy (10.5 ounces), providing scrambled eggs, cooked sausage, roasted potatoes, country gravy and shredded cheese. The bowls feature a tray-in-tray steaming technology that separates the sauce and ingredients while frozen, and then steams them in the microwave, ensuring that the eggs stay uffy, the potatoes tender and the proteins juicy. After heating, consumers just mix the sauce with the other ingredients and enjoy. The suggested retail price for any variety is a value-forward $4.49. https://www.conagrabrands. com/; https://www.banquet.com/
After becoming the fth-largest olive oil brand nationally in under four years by reinventing the category, Graza has now set its sights on condiments with the launch of Graza Mayo, a line of olive oil-based mayos rolling out at retail. The line consists of three varieties, each available in both squeeze bottles and glass jars: rich, extra-creamy Original Mayo, made with a blend of naturally re ned olive pomace oil and extra-virgin olive oil, retailing for a suggested $8.99 per 17-ounce squeeze bottle or $12.99 per 22.1-ounce jar; bold, punchy Fancy Mayo, the rst-ever unre ned, 100% extra-virgin olive oil mayo, retailing for a suggested $10.99 per 12-ounce squeeze bottle or $10.99 per 11.2-ounce jar; and Garlic Aioli, a rst-to-market 100% olive oil aioli with real chopped garlic, retailing for a suggested $9.99 per 12-ounce squeeze bottle or $9.99 per 11.2-ounce jar. Created for everyday use, Graza Mayo is made with cage-free eggs and draws inspiration from the homemade mayo served at some of the brand’s favorite restaurants. With mayo made up of roughly 65% oil, Graza saw a clear opportunity to disrupt a category still dominated by industrial seed oils like canola and soybean. The line rolled out at Whole Foods Market in all squeeze formats and the Original Mayo jar, and Central Market followed with the Fancy Mayo and Garlic Aioli jars. The product line will also be available at Kroger, Publix, Sprouts and additional retailers. https://www.graza.co/
Lactose-Free Indulgence
The launch of LACTAID Creamers brings the popular brand for people with dairy sensitivities into the coffee creamer segment. Crafted to deliver the rich, creamy taste of 100% real milk and cream – without the lactose – the creamers come in three indulgent avors, all made with ve simple ingredients and free from arti cial sweeteners and gums: French Vanilla, Caramel and Sweet Cream. To help launch the product line, the brand joined forces with lactose-intolerant comedian Hannah Berner to host the LACTAID Taste Buds Café, a one-day pop-up in New York City, on Thursday, Feb. 12, enabling guests to sample the creamers, enjoy tastings, win exclusive prizes and explore the cafe’s interactive elements, including an aura-reading experience. A 32- uid-ounce bottle of any LACTAID Creamer avor retails for a suggested $5.99. https://www.lactaid.com/
Butter With Benefits
Leveraging its decades of experience in cultured dairy and butter production through its Fresh Made subsidiary, ke r and fermented probiotic food supplier Lifeway Foods hasl now launched Probiotic Ke r Butter, a hand-churned, spreadable cultured European-style butter line in three varieties: Unsalted for cooking, baking and pure butter avor; Sea Salt for nishing dishes and savory applications; and Honey Butter for breakfast, snacking and sweet occasions. The company has existing manufacturing capabilities, specialized equipment and capacity already in place to support ef cient growth as demand for premium butter continues to expand. Probiotic Ke r Butter is rolling out in select retail and foodservice channels this year, with an 8-ounce tub of any variety retailing for a suggested $7.99. https://lifewayke r.com/
On the Safe Side
Know Your Oats
Already known for its high-protein, whole grain breakfast and snack products, Kodiak has now branched into another breakfast segment: overnight oats. Available nationally in three avors – Maple Pecan, Dark Chocolate Sea Salt and Cookie Butter – the brand’s latest product line is made with 100% whole grain oats, chia, ax and quinoa, each serving delivering a whopping 20 grams of protein but less than 10 grams of sugar. All consumers need to do is pour the oats into a resealable container, add their preferred milk, shake or stir, and let the oats chill overnight for a convenient, nourishing meal that’s ready the next day. A 2.47-ounce single-serve pouch of any avor retails for a suggested $3.79. The three initial core avors are available now online and at major retailers, as well as an exclusive Peach avor available only at Walmart. The momentum continued in February with the launch of a 12-count variety pack on Amazon, to be followed by the national expansion of Peach and the release of a Honey Oat & Almond variety this year. Further, in support of its mission to protect wild places for future generations, Kodiak Overnight Oats pouches are 4ocean Plastic Neutral Certi ed, meaning that for every pound of plastic used in packaging, 4ocean will remove an equivalent weight of plastic from the ocean, rivers and coastlines. https://kodiakcakes.com/; https://www.4ocean.com/
Sweet Deal
Lundberg Family Farms, a Regenerative Organic Certi ed food brand known for its California-grown rice and rice-based products, has now launched Sweet Cakes, a line of crunchy, indulgent mini rice cakes suitable for dessert or anytime snacking. Made with Regenerative Organic Certi ed brown rice and naturally sweetened with monk fruit, maple syrup and cane sugar, Sweet Cakes deliver 21 grams or more of whole grains, with 4 grams of sugar or less per serving, and contain no arti cial ingredients, dyes, avors or preservatives. The line consists of three nostalgic avors: Birthday Cake, featuring festive sprinkles; Apple Pie, offering the taste of cinnamon, with notes of butter and maple sugar; and Salted Caramel, a sweet-meets-salty bite with rich caramel avor and a hint of salt. What’s more, Non-GMO Project Veri ed, Certi ed Gluten-Free Sweet Cakes are made in facilities powered by 100% renewable energy. A 5-ounce bag of any avor retails for a suggested $4.79. https://www.lundberg.com/
Long known for its mercury testing, ingredient transparency and responsible sourcing, Safe Catch has now landed in the frozen aisle with the launch of Safe Catch Fish Nuggets, marking the brand’s rst expansion into the category, in a nationwide rollout across all U.S. Sam’s Club locations. Although frozen seafood nuggets have traditionally prioritized convenience, Safe Catch Fish Nuggets were created to deliver clarity as well. Made with 100% sustainably wild-caught Alaskan pollock, the family-friendly nuggets are lightly breaded with simple ingredients and cooked in avocado oil. They contain no seed oils, added sugar or arti cial llers while providing 18 grams of protein per serving. Safe Catch applies its proprietary mercury-testing technology to every catch of pollock used, screening each batch to a strict mercury limit of 0.1 ppm. No other frozen seafood brand operates at this level of testing or transparency, positioning Safe Catch Fish Nuggets as a differentiated and premium offering within the category. Additionally, the product is the only plastic-neutral seafood item currently available in the frozen aisle. Safe Catch Fish Nuggets are available nationwide at Sam’s Club and retail for a suggested $13.98 per 32-ounce box. https://safecatch.com/
By Bridget Goldschmidt
Better Ways to Work
A SESSION AT THE RECENT NGA SHOW ADDRESS WHAT INDIES CAN DO TO CREATE A WORKFORCE FOR THE FUTURE.
AA session at The NGA Show last month discussed how independent grocers can best attract and retain talent.
mong the many informative sessions held at The NGA Show last month in Las Vegas, one of the most impactful was “Help Wanted: Building the Workforce of Tomorrow.” Sponsored by Women Grocers of America, part of the National Grocers Association Foundation, the session featured human resources executives Karla Ash, of Gelson’s Markets; Christine Curtis, of C&S Wholesale Grocers; Shannon Clark, of Houchens Food Group; and Desiree Olivero, of Wakefern Food Corp., in a panel moderated by Steve Black, of A Brighter Day, a Golden, Colo.-based leadership and business coaching rm.
Play by the Rules
“People don’t leave jobs – they leave cultures,” Black asserted at the beginning of the session, going on to introduce his 5 Rules offering “independent retailers a repeatable framework that transforms workplace culture and directly addresses today’s talent challenges with practical, behavior-based principles.”
Succinctly put, the 5 Rules are:
1. Do Your Job: clear roles and accountability
2. Be Kind: respect and empathy
3. No Surprises: transparent communication
4. No Drama: emotional health
5. Protect the Brand: culture as reputation
associates.” In response, Houchens has launched a podcast for employees and crafted a shorter, sharper mission statement.
Invest in Your Team
“People want to feel heard and that what they do matters.”
Discussing the key role of front-line managers, the panel members mentioned store director meetings to provide foundational support and help attendees gain clarity about their roles, as well as the presentation of awards to honor their contributions, and holding events where store-level associates can interact with those in leadership roles. As Black observed, “The more you invest in your team, the more you get out of them.”
—Desiree Olivero, Wakefern Food Corp.
Black then turned to the panel members for their insights on how they attract and retain the best talent for their respective organizations. According to Ash, who started as a temp at Gelson’s 20 years ago and never left, the biggest change in the workplace has been “recognizing that employees are essential and giving them safe spaces to be their authentic selves.”
Also addressing the evolution of workplace culture, Olivero, who has been with Wakefern for 25 years, said, “People want to feel heard and that what they do matters,” adding that an organization should be “about the people.”
Clark observed that “the role of communications was really critical,” in line with employees’ expectation to be kept informed of developments at the company where they work.
As for retention, Ash pointed to community involvement as a way to give employees greater purpose, while Clark noted that Houchens’ employee stock ownership plan kept associates literally invested in the company, as well as guratively.
She also spoke about the differences between demographics, noting that “understanding the ‘why’ is important for younger
In the area of development, Olivero doubled down on the importance of creating clearer career pathways, reminding attendees that “a lot of people don’t like living in the gray” and want to know the next steps in their professional journeys, while Curtis talked about the importance of retailer-wholesaler collaboration and described C&S’ “ridealongs” to help employees better understand their colleagues’ jobs.
When it comes to managing a diverse workforce now and into the future, Black summed things up simply: “Be the leader you wish you would have had.”
