Gourmet News • Summer Fancy Food 2026

GOURMET NEWS

Xochitl Rooted in Mexic an Tradition

An inter view with Carlos Salinas, Founder, Xochitl

GN: What originally inspired you to star t Xochitl?

CS: The inspiration came from my family I grew up in Mexico City surrounded by incredible spices, chiles and condiments. M y great- grandmother made an authentic A ztec salsa using

Get In On The Fun with Just The Fun Par t

BOOTH #2255

Monari Feder zoni

a Family S tor y

BOOTH #1740

Born in Modena in 1912, Monari Federzoni began when Elena Monari, running a grocer y shop in the city center, recognized how appreciated her family ’s balsamic vinegar was and obtained the first

Flavored C heese by S incerely, Brigitte

BOOTH #475

At Sincerely, Brigitte, adventure begins with flavor From vibrant herbs and bold spices to unexpec ted sweet and savor y pair ings, ever y cheese is crafted to bring creativit y, excitement and discover y to

The Invisible C hef ’s New Fruit C rumble Mix

BOOTH #2270

The Invisible Chef is bringing warm, homemade comfor t to kitchens ever ywhere with the launch of its new Fruit Crumble Mix – an easy-to-use baking mix designed to create delicious fruit crumbles with minimal prep and maximum flavor

An inter view with Aytur Aksu, President, Just The Fun Par t.

GN: What ’s new with Just The Fun Par t?

AA: Just The Fun Par t continues to build m o m e n t u m with thoughtful, trend

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Ree Drummond Launches New Collection

BOOTH #2336

Beloved lifestyle personality, bestselling cook book author and entrepreneur Ree D r u m m o n d , also k nown as The Pioneer Woman®, is br inging her

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O Olive Oil’s Commitment to Quality, Innovation

BOOTH #1836

With the olive har vest complete and fresh oils now fully developed, O Olive Oil & Vinegar continues to build on its role as a leader in

tra

gin olive oil. As the brand looks to key industr y

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Cello’s New Look Revitalizes Cheese Shelf

BOOTH #736

When you make the wor ld ’s most delightful cheese, it should look the par t At this year ’s show, Cello is introducing a bold new brand identit y One designed with specialt y retailers in mind and built to help win where it matters most:

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GOURMET NEWS

L a Rose Noire S ets

S tandard

BOOTH #2040

in Fine Pastr y

An inter view with Amanda Bernhardt, Business Development Manager, Atalanta Corporation

GN: For readers who may be new to La Rose Noire, how would you describe the brand and what is it k nown for?

AB: La Rose Noire is known as one of the best-in-class producers of fine pastry ingredients, most famously its all-butter tart shells

Taste NY Promotes the Best of New York State

Restaurant- Q uality Flavor from Paesana

Creamy, premium pasta sauces are gaining strong trac tion in the specialty food market as shoppers look for restaurantqualit y flavor at home Paesana is answer ing that demand with its new Paesana R eser ve line – a firsto f - i t s - k i n d collec tion of premium cream-based sauces featuring

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S adaf Foods Introduces Halva Cake

Bonne Maman Concord Grape Fruit S pread

BOOTH

#1436

The No. 1 premium preserves brand in the United States, Bonne Maman®, has introduced Concord Grape Fruit Spread and the reviews are in: “ The best PB&J ever!”

C o n c o r d Grape is the newest addition to the Bonne Maman family of premium products offered in the United States, bringing a beloved American classic to life in the

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Patience, Pork & A Touch of S alt

Four S pecialty C heeses from Président C heese

BOOTH #356

Président® is expanding its specialt y cheese lineup for 2026 with four new produc ts designed to deliver bold flavor, convenience and broader consumer appeal The new offerings, spanning feta, brie and two spreadable cheeses, provide retailers

Taste NY, the “O fficial Eat-Local, Dr inkLocal Program for New York State,” brings the ver y best of New Yor k agriculture to consumers in ever y region in New Yor k State and across the globe

Launched in 2013, the program has promoted and suppor ted over 2,000 par ticipating far mers and small food and

I n today ’s fast-moving food industr y, companies need more than just a cer tification – they need a par tner who understands their produc ts, their process and their goals That ’s where OK Kosher stands apar t Since 1935, OK Kosher has worked closely with manufacturers around the world, helping them navigate kosher certification Continued on Page 50 Continued on

Sadaf Foods, a leading pur veyor of authentic M iddle Easter n and M editerranean pantr y staples, has announced the launch of its new Halva Cake, a premium, ready-toser ve desser t that reimagines the centur iesold tradition of halva for today ’s retail and foodser vice channels. The produc t debuts

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Great salami doesn’t happen overnight I t takes patience, good por k and respec t for the craf t that has defined charcuterie for centuries

Nor th Countr y Smokehouse’s Organic Uncured G enoa Salami reflec ts that tradition while bringing a clean-label approach to today ’s charcuter ie case M ade in

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GOURMET NEWS

Cultured D air y from Vermont C reamer y BOOTH #765

Across the dair y case, one word is quietly reshaping how shoppers think about flavor, func tion and value: cultured From yogur t and sk yr to sour cream and butter, fermentation-for ward dair y is gaining trac tion as consumers seek deeper flavor, culinar y credibility and produc ts

Le Châtelain Awarded Best-Of-Class Brie

BOOTH #356

Le Châtelain Br ie, the French Br ie that emulates the flavor of raw milk , has been

Class Brie at the 2 0 2 6 W o r l d Championship Cheese Contest Among

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All the Flavor You C rave from C rave Brothers

California’s Premium S un-D ried Tomatoes

BOOTH #1658

B ella Sun Luci is Califor nia’s premium sun- dr ied tomato brand, craf ted and produced in California by family- owned Mooney Farms For nearly 40 years, the company has built its reputation on deliver ing exceptional qualit y, authentic

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Bringing Europe’s Finest to S helves

Founded in 1997 by Gisele Or iot, The French Far m began with a simple yet hear tfelt mission: to br ing the flavors and craf tsmanship of Europe to the United States Originally from a region of France k nown for its culinar y her itage and w i n e m a k i n g t

a d i t i o n s , Gisele found herself longing for the gour met foods

By Mathew Rubinstein, Vice President of Sales, Billie-Ann Plastics Packaging Corp

We are a B r o o k l y nbased, zero tar iffs and family-owned m a n u f a c t u ring company that specializes in round, oval, rectangular and square

GN: Why are consumers gravitating toward fresh, simple foods?

RC: Today ’s shoppers want transparenc y They ’re look ing for foods with recognizable ingredients, minimal processing

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A D utch Masterpiece Becomes Rembrandt

BOOTH #658

As consumers increasingly trade up in the specialty cheese aisle, one of Holland’s most recognized premium cheese

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does it resonate so

Bella S un Luci Wins Mindful Award for S alad D ressing Produc t of the Year for the Third Year in a Row

B ella Sun Luci has been awarded the M indful Award for Salad Dressing Produc t of the Year, mark ing its third consecutive win in this prestigious categor y. The M indful Awards are designed to honor companies and produc ts in the consumer goods industr y that promote sustainabilit y, innovation and healthy lifest yles The B ella Sun Luci Salad Dressing line is disrupting the salad dressing industr y because of Mooney Farms’ use of premium, h e a l t h - c o n s c i o u s ingredients that suppor t overall wellness

M ooney Far ms takes a stand against the wide -

spread use of seed oils and preser vatives in the food industr y I ts Salad Vinaigrette line represents a shift in the salad dressing categor y, offering a health-conscious alternative made with 100% olive oil B y exclusively using olive oil as the base, it ensures not only exceptional flavor, but also a healthier option for customers. M any topselling dressings rely on inflammator y seed and canola oils, MSG and ar tificial preser vatives M ooney Far ms recognized this gap in the mar ket and responded with an innovative produc t that aligns with their values of quality, authenticity and overall wellness

Now, Mooney Farms is the only producer of a 100% olive oil salad dressing line on the market.

The M indful Awards recognized M ooney Far ms for the mindful waves that it is mak ing in the consumer goods industr y Mooney Farms is a ver tically integrated company I t oversees ever y step of the produc tion process – from sourcing premium ingredients to packing in its facility – ensuring that quality and sustainabilit y remain at the center of the brand Each bottle is a testament to its commitment to wholesome foods

The Bella Sun Luci salad dressings are crafted with all-natural, premium ingredients, free from preser vatives and ar tificial additives. The vinaigrettes are set apar t by its use of high- quality, carefully sourced ingredients. The company pairs its premium olive oil, cold-pressed from Ar bequina olives grown on the family estate, with award-winning D e N igr is I talian balsamic vinegar, locally sourced raw wildflower honey, and sun- dr ied tomatoes – ingredients that reflec t a dedication to excellence. Unlike massproduced dressings filled with ar tificial flavors, B ella Sun Luci ’s salad dressings are craf ted traditionally, just as you would prepare them in your k itchen Mooney Farms understands the importance of using only the best ingredients to create exceptional flavors that ever yone can enjoy.

The salad dressings are available in five var ieties: authentic Balsamic

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Bonne Maman Unwraps the Magic of the Holidays with New Gif ting O fferings

The No 1 premium preser ves brand in the United States, B onne M aman ® , is bringing back its iconic Limited Edition Advent Calendar for 2026. Now in its 10th edition, this annual holiday gift is a must-have for fans and food lovers alike

The 2026 calendar features 24 char mingly designed mini boxes, each one containing a l i m i t e d - e d i t i o n flavor A gif t within a gif t. /When you remove the mini box from the calendar, a love message is revealed, adding a thoughtful touch of surprise and delight to the countdown to Chr istmas exper ience Crafted with simple, high- quality ingredients – no high-fruc tose cor n syrup, preser vatives or additives ever – Bonne M aman spreads deliver a homemade, authentic and irresistibly delicious taste that consumers k now and love

Gif t S et This smaller advent calendar contains 12 adorable mini boxes, each containing a mini jar of Bonne Maman preser ves and spreads.

With its combination of collec tible mini jars, delicious flavors and beautifully festive pack aging, the 2026 Bonne M aman Advent Calendar and 2026 Bonne Maman 12 Days of Chr istmas Gif t S et make for char ming gifts, provides a little treat each day, and ensures a memorable star t to the holiday countdown

The 2026 Limited-Edition Advent Calendar can be purchased on B onne Maman’s e -shop, Amazon and selec t retailers nationwide.

The 2026 12 Days of Chr istmas Gif t Set can be purchased exclusively at selec t Costco stores

Manischewitz Brings Heritage, Comfor t and Convenience to S how

For more than 135 years, Manischewitz has remained woven into the fabric of American Jewish life, bringing generations together around holiday tables, Shabbat dinners and comfor ting family meals At this year ’s show, the iconic brand is continuing that legac y while embracing modern consumer demand for nostalgic foods with elevated convenience

Showcasing at booth #1149, M anischewitz is introducing its new Homemade S oup Line alongside the debut of Frozen Babk a and Frozen Rugelach – produc ts designed to celebrate authentic Jewish comfor t foods while fitting seamlessly into today ’s busy lifestyles

In addition to the Limited Edition Advent Calendar, B onne M aman is also bringing back its 12 Days of Christmas

For more information, go to w w w bonne maman us, email info@worldfiner com or stop by booth #1436.

By Pauline Truong, Growth Marketing Director, SM Impor ts LLC (Bokksu Originals)

The tinned fish trend has officially gone global and Bok ksu Originals is mak ing sure Japan has a seat at the table The specialty food brand, k nown for br inging authentic Japanese flavors to Amer ican consumers, has launched five new tinned fish produc ts rooted in Japan’s coastal fishing traditions; an elegant and versatile take on a Japanese culinar y classic that has no real equivalent in the Wester n tinned fish canon

dines, in olive oil and togarashi pepper, from the coastline of M iyazak i Prefecture, brings a bold, balanced heat from Japan’s signature spice blend

Rounding out the line are three varieties of Shirasu, or young anchovies, a whitebait wholly unique to Japan and largely undiscovered by American consumers Eaten whole and prized for their delicate umami, NY T Wirecutter praised them as tiny but mighty, calling them versatile and pack ing an outsized punch of flavor and texture Each variet y is finished with a distinc tly regional ingredient: mentaiko (spiced cod roe) for savor y depth, yuzu pepper for a bright citrus lift or black pepper and basil for a fresh herbal note

The Saba, or Japanese mackerel, in olive oil is caught fresh off the coasts of Nagasak i and Saga Prefec tures and is gently simmered to preser ve its identifiably tender texture. This Japanese classic delivers a mellow, savor y richness on a charcuterie board, in a pasta or simply over a bowl of rice

The I washi, or spic y Japanese sar-

All five tins come in a compac t, gif table format with a threeyear shelf life, 12 units per case, and are available nationwide at Wor ld M ar ket and selec ted boutique retailers.

For other wholesale inquiries, contact sales@bok ksuoriginals com

For more information, visit bokksu originals com or bokksu faire com

perience of a traditional neighborhood baker y direc tly into consumers’ homes

The Frozen Rugelach delivers delicate pastries filled with sweet chocolate and designed to bake into a buttery, flaky finish Ideal for coffee ser vice, breakfast spreads, snacking or desser t platters, the produc t reflec ts the broader specialt y

As specialty food consumers increasingly gravitate toward heritage -inspired produc ts that deliver both emotional connec tion and convenience, M anischewitz is leaning into the flavors many consumers remember from “ bubby ’s k itchen ” The new Homemade Soup Line transforms classic Jewish soup traditions into ready-to -ser ve, shelf-stable offer ings pack aged in 24- ounce glass jars

The collec tion includes seven var ieties that span timeless comfor t classics and hear ty homestyle recipes. From the r ich savor iness of Clear Chicken Broth and Chicken Noodle Soup to the deeply nostalgic Chicken Matzo Ball Soup, the line reflec ts the enduring appeal of familiar flavors rooted in tradition Additional offer ings include Tomato & R ice Soup, Split Pea Soup, Bubby ’s Vegetable S oup and Mushroom Bar ley S oup –each crafted to evoke warmth, comfor t and homemade taste

The launches build on Manischewitz ’s longstanding reputation in categories including matzo ball soup, broths, pantr y staples and holiday essentials, while introducing formats that appeal to modern consumers seek ing premium convenience without sacrificing authenticity

In addition to the soups, the brand is mak ing a significant expansion into frozen baker y with the introduc tion of Frozen Babk a and Frozen Rugelach The products tap into growing consumer interest in indulgent frozen baker y offerings that combine ar tisanal flavor with ease of preparation

The Frozen Babk a features sof t, swirled dough layered with rich chocolate filling inspired by classic Jewish baker y recipes Positioned for brunch, enter taining, desser t and holiday gatherings, the product aims to bring the ex-

food trend toward premium frozen pastries with strong cultural roots

According to M irit Shalvi, Senior Vice President of M ar keting and Strategic Par tnerships at K ayco, the launches reflec t the brand ’s continued commitment to balancing innovation with heritage.

“M anischewitz continues to evolve while staying deeply connec ted to the traditions and flavors that generations grew up with,” said Shalvi “From our new Homemade Soups to the debut of our Frozen Babk a and Rugelach, these launches celebrate the emotional connec tion people have to Jewish comfor t foods while mak ing them more accessible for today ’s busy consumers.”

The introduc tions also underscore a larger movement within the specialt y food industr y, where legac y brands are successfully moder nizing traditional cuisines for younger generations while preser ving authenticity and cultural stor ytelling.

Founded in 1888, Manischewitz continues to ser ve as one of the most recognizable names in Jewish food culture Through its parent company, K ayco, the brand continues expanding its por tfolio with produc ts that honor culinar y tradition while addressing contemporar y consumer lifestyles.

Visitors to this year ’s show can experience the new lineup firsthand at booth #1149, where Manischewitz is showcasing how her itage foods continue to evolve for today ’s specialty marketplace

For more information, go to www.kayco.com or stop by booth #1149.

S

alute S anté!

Fruit O ils –

Cold Pressed Grape O il & Olive O il

I n the hear t of Napa Valley, where wor ld- class wines are bor n, one company has spent more than three decades transfor ming an over looked byproduc t into a culinar y essential.

Salute Santé!®, founded by Valentin and Nanette Humer in 1994, pioneered the ar t of craf ting cold-pressed grapeseed oil from upc ycled wine grape seeds – turning sustainability into flavor and innovation into “good-for-you food” for ever yday health.

At a time when most oils were defined by mass produc tion, Salute Santé! took a different path Using grape seeds collec ted af ter winemak ing, the company created a clean, naturally light oil made without chemicals or high heat Its proprietar y cold-pressed process, developed and per fec ted over the years, preser ves nutr ients, antioxidants and the delicate essence of the grape

The result is a nutr itionally dense, neutral – yet delicious – light nutty tasting, high-per formance oil that ’s as versatile as it is healthy I t is per fec t for salad dressings, sautéing, searing, roasting, bak ing or whisk ing into aiolis, mayonnaises and vinaigrettes. With a high smoke point and mild flavor, Salute Santé! Grapeseed Oil enhances rather than overpowers, earning its reputation as the Chef ’s Choice!™ in both professional and home k itchens

B eyond per for mance, Salute Santé! embodies a belief that culinar y excellence and environmental responsibility can coexist. B y upc ycling seeds that would other wise go to waste, Salute Santé! has built a zero -waste model deeply rooted in Napa Valley ’s sustainable traditions

That dedication has earned the company the respec t of chefs, retailers and tastemakers alike – from a GOLD sofi™

Award by SFA, the world ’s largest Specialt y Food Association to three times Oprah’s Favor ite Things. Today, its oils are trusted by chefs such as Thomas Keller, Morimoto and Daniel Boulud, as well as home cooks who value both purity and provenance

After transforming the oil categor y with its award-winning grapeseed oil, Salute Santé! has done it again with its newest treasure: Napa Olive Oil Locally made in Napa Valley, this Extra Virgin Cold Pressed (EVCP) Tuscan-style oil represents the next evolution in the brand’s dedication to craft, quality and sustainability Craf ted from premium Tuscan olives like Frantoio and Leccino and pressed using age - old techniques enhanced by cutting- edge oxygen-free technology, it delivers strong fruit aromatics, a bold flavor and a full pepper finish – confirming the super high phenolic content of over 550 – taken as a daily morning shot for longevit y and of course, great for dipping with bread, ideal for salads, drizzling and finishing dishes

Together, Salute Santé! is now creating two fruit oils: the original Grape Oil and the brand-new Napa Olive Oil, which forms the essential culinar y duo, like salt and pepper for today ’s healthconscious k itchen One per fect for highheat cooking, the other for finishing and flavor

From cold-pressed grape oil to olive oil ’s ar tisanal craf tsmanship, Salute Santé! continues to lead the conversation on what clean, premium, sustainable cook ing truly looks like, with a focus on environmental leadership, leading to fur ther innovation in the Napa Valley

For more information, go to w w w .grapeseedoil.com.

Tabor Winer y Unveils ‘Ar tisanal ’ Premium Collec tion to Elevate Israeli Wine on the Global S tage

As consumers and wine professionals continue to explore emerging wine regions and terroir- driven offerings, Tabor Winer y is introducing a new premium collection designed to showcase the sophistication and diversity of modern Israeli winemak ing.

The new brand, called Ar tisanal, marks a strategic evolution for the winer y and reflects a growing international demand for small-batch, vineyard-focused wines with authenticit y and charac ter Positioned for restaurants, specialty wine retailers, sommeliers and discerning consumers, the collection highlights Israel’s increasingly respec ted role in the global premium wine conversation

Developed under the direc tion of Head Winemaker Or Nadbach, the Ar tisanal por tfolio emphasizes balance, elegance and site -specific expression The wines are sourced from carefully selec ted vineyards across some of Israel’s most distinc tive growing regions, including the Galilee, Golan Heights and Jerusalem mountains Each vineyard was chosen for its unique soils, elevation and microclimate, allowing the winer y to craft wines that reflect the complexity of Israel’s Mediterranean terroir

Early releases in the collection include Chardonnay, Caber net Sauvignon, M arselan and R oussanne, offer ing a range of varietals that combine Mediterranean charac ter with international appeal Extended barrel aging, meticulous vineyard management and a more focused produc tion approach define the collec tion’s premium positioning

“Ar tisanal is a natural evolution for Tabor and a reflection of how far Israeli winemaking has come,” said Roy Harel in the announcement “ With this collection,

we are able to highlight the nuance of our vineyard sites and craft wines that truly express the diversity of Israel’s terroir” Nadbach brings both academic exper tise and international experience to the role A graduate of both the Hebrew University of Jerusalem and the Universit y of California, Davis, he previously completed an internship in Napa Valley before returning to Israel to continue his work with Tabor Winer y His winemaking philosophy focuses on structure, clarity, aging potential and respect for terroir

The launch also reflects a broader restruc turing within Tabor Winer y, which is now separating its por tfolio into two distinct pillars: Ar tisanal, the winer y ’s curated premium collection, and Tabor, its broader range of approachable wines intended for ever yday enjoyment

Industr y leaders say the timing is ideal as Israeli wines continue gaining traction among global wine buyers and hospitalit y professionals. According to Josh Greenstein, the launch demonstrates the increasing sophistication of Israeli producers and their abilit y to compete in the premium wine market

Tabor Winer y, founded in 1999 and located in Israel ’s Lower G alilee region, has long been recognized for its commitment to sustainabilit y and innovation. The winer y cultivates vineyards using environmentally conscious practices designed to preser ve the balance between nature and winemak ing

Ar tisanal wines are now rolling out in selec t mar kets and will be available through leading restaurants, wine boutiques and specialty retailers.

For more information, go to www taborhomewiner y com

Let Them Eat Candles (LTEC ), the company k nown for its premium chocolate bir thday candles, now has hundreds more reasons to celebrate

“Our rollout in Jewel last year, fol-

lowed by multiple reorders, gave us credibility within the Alber tson’s family,” says Bob M ichelson, LTEC Managing Direc tor “Now the M ountain West and Seattle divisions have joined the par ty ”

With festive spinner displays and bright, cheerful packaging, Let Them Eat Candles bring whimsy and delight to in-store bakeries of every size And it’s not just major grocery chains embracing edible candles.

The company ’s newest collec tion features balloon-shaped chocolate candles

decorated with color ful cocoa butter designs Each candle features either a number (0-9), or a celebrator y message like Happy Bir thday or Par ty Time

For more information, go to w w w letthemeatcandles com

GranTerre Group Brings C harc uterie and C heese Excellences to Americ an Tables

I taly has long been synonymous with culinar y excellence, and few stories better illustrate that tradition than the rise of GranTerre Group Born from the 2019 merger of two historic Italian food companies – Grandi Salumifici I taliani and Parmareggio – GranTerre is a Modenabased cooperative group producing and marketing some of I taly ’s finest cured meats, aged cheeses, butter and ready meals. Today, the group stands as a true ambassador of I talian gastronomy on the world stage, expor ting to more than 70 countries and boasting over 3,100 employees and collaborators

Now, GranTerre is writing a new, ambitious chapter In late 2024, the group signed a landmar k agreement to acquire Par macotto, one of I taly ’s most iconic deli brands, creating the largest I talian hub for branded cured meats, cooked hams and ready meals The deal, finalized in 2025, brings the combined group’s revenues to over €1 8 billion The new organizational structure unites powerhouse brands under a single roof : Par missimo, Par macotto, S enf ter, Ber tozzi, Salt & Twine and more, all operating under the GranTerre umbrella

What makes this stor y par ticularly relevant for American specialty food buyers and consumers is GranTer re’s deep commitment to the U S mar ket The group currently operates 22 production facilities in I taly and t wo in the United States. One American facility dedicated to the curing of domestic salami under

the brand Salt & Twine, and a new slicing facility in Boston, Massachusetts, set to bring a wide range of traditional I talian cured meats and innovative new produc ts closer to U S consumers

The GranTer re por tfolio is a jour ney through I taly ’s most celebrated food regions: from the elegant Prosciutto di Par ma PDO and Prosciutto di San Daniele PDO, to the smok y notes of Speck Alto Adige PGI, and the unmistakable richness of M or tadella The range ex tends fur ther with the delicate tenderness of cooked ham and the savor y depth of porchetta The cheese selection is equally distinguished, bringing a complete assor tment of the most authentic I talian PDO cheeses – Par migiano R eggiano, Grana Padano, Pecorino, Asiago and Piave Centuries of regional craf t, now car r ied for ward by one of I taly ’s most dynamic food groups

This summer, GranTerre Group brings all of this to New York The group is presenting at this year ’s show with a dedicated stand, and they war mly invite readers to stop by, taste the finest of Italian charcuter ie and cheese, and discover the exciting new produc ts bor n from this histor ic merger I t is a rare chance to exper ience, in a single bite, the depth and breadth of what I talian excellence truly means.

For more information, go to w w w granterre it or stop by booth #264

O Olive O il & Vinegar Introduces New Pack aging Formats

Designed for Modern Kitchens

O O

ve O

& Vi

s t re n g t h e n i t s p ro d u c t p o r t fo l i o w i t h

the introduc tion of innovative pack aging for mats that respond to the evolvi n g n e e d s o f b o t h c o n s u m e r s a n d foodser vice professionals. Following a s u c c e s s f u

qualit y

Among the most recent launches is new pack aging for t wo flagship ex tra virgin olive oils: Premium and Organic B oth are now available in a 17-fluidounce squeeze bottle, offering greater control, consistenc y and ease of use. Designed for precision pouring, the format suppor ts efficient application in both home k itchens and professional environments

The squeeze bottle reflec ts growing demand for func tionalit y paired with premium ingredients. I t allows for cleaner use and better por tion control while maintaining the integr it y and freshness of the oil The design also aligns with O Olive Oil & Vinegar ’s commitment to sustainabilit y, suppor ting reduced waste and more mindful con-

sumption

I n addition, the company is expanding into larger-format solutions with the introduc tion of a new bag-in-box line Available in one - gallon sizes, this packaging will feature both extra virgin olive oils and a curated selec tion of signature vinegars B y minimizing air exposure, the bag-in-box system helps preser ve freshness over time while significantly reducing pack aging mater ials compared to traditional formats

This format is par ticularly well suited for restaurants, chefs and high-volume users seek ing premium products paired with prac tical, environmentally responsible design

Together, these pack aging innovations reflec t O Olive Oil & Vinegar ’s broader vision: to deliver domestic oils and vinegars that integrate seamlessly into modern culinar y workflows As the brand continues to grow within the specialt y food mar ket, it remains focused on innovation that enhances usabilit y while honoring quality at ever y level

For more information, go to w w w ooliveoil com or stop by booth #1836

Ocean Root, a pur veyor of premium artisan salts, announced its O cean R oot Texas Smokey Chipotle Fleur de Sel – a hand-har vested finishing salt exper tly blended with smok y chipotle pepper and aromatic her bs to deliver a dis-

tinc tly Texan flavor profile unlike anything else on the specialty food market

The produc t made its debut in Texas in 2024 and has been one of the favor ites at wine festivals, local retail stores like Bering’s Hardware, and farm-

ers mar kets The Chopping Block , Chicago’s B est Cook ing S chool and All For Amer ican car r y its fine line of S ea Salts. O cean R oot is debuting at this year ’s show, where food professionals and buyers are invited to exper ience

firsthand how this exceptional salt elevates both ever yday cook ing and gourmet cuisine.

For more information, go to w w w ocean-root com

Java Fac tor y Bets Big on Flavor with Groundbreaking 52-Week Coffee D rop

As the specialty coffee industr y continues pushing beyond traditional flavors and seasonal offer ings, one brand is mak ing one of the boldest flavor plays the categor y has seen in years.

This summer, Java Fac tor y Roasters is officially launching “Flavor 52,” an ambitious yearlong campaign introducing 52 new coffee flavors in 52 consecutive weeks – a move designed to transform flavored coffee into an ongoing entertainment and discover y experience for consumers.

The initiative is debuting at this year ’s show in booth #5513 and concludes one year later at the same event, where the company plans to unveil its final fla-

vor release

At a time when consumers increasingly seek produc ts that feel experiential, collec tible and socially shareable, Java Fac tor y is positioning flavored coffee less as a pantr y staple and more as par t of what the company calls “flavor culture” – a movement centered around nostalgia, indulgence, sur pr ise and week ly anticipation

“Flavored coffee has long been treated like a novelt y within the categor y, but consumers today are look ing for experiences, self- expression and discover y,” said Sam Blaney, Executive Vice President of Two R ivers Coffee Company, the parent company of Java Fac -

Billie -Ann Plastics Made in the USA

In a significant step for ward for American manufac turing and zero tariffs, Billie -Ann Plastics Pkg Cor p , a small, family- owned pack aging business with over 50 years of exper ience, has expanded its vacuum forming capabilities. K nown for its high- qualit y pack aging solutions for var ious industr ies, the company is now poised to ser ve a broader range of mar kets, underscoring its commitment to innovation and local production This advancement allows the company to meet the evolving needs of its clients while maintaining the exceptional quality that has been its hallmark for decades. In an era when many companies opt for overseas produc tion, which has currently proven to be more challenging, Billie -Ann Plastics Pkg Corp continues to champion domestic manufac turing The company ’s commitment to American-made produc ts ensures shor ter lead times, rigorous quality control and

tor y “ This campaign is about celebrating flavor unapologetically We believe flavored coffee deser ves its own spotlight, and Java Fac tor y is leading that conversation ”

The rollout is organized into six themed “seasons,” each built around a distinc t emotional and sensor y nar rative:

• Throwback Collec tion

• Ice Cream Truck

• Sweater Weather

• Wild Ones

• Just Desser ts

• The Finale

The opening Throwback Collec tion taps direc tly into nostalgia culture with flavors inspired by classic snacks, desser ts and childhood favorites Initial releases include Grandma’s Candy, Jelly Donut, Sundae Pancakes, Iced Oatmeal Cook ie, Candy Pecans and Saturday Morning Car toons.

Consumers can also subscribe directly through the Java Fac tor y Roasters website at w w w javafac tor y com for either full-year access or individual seasonal subscriptions, allowing customers to receive each week ’s flavor release as it becomes available The company says the subscription structure is designed to reinforce the campaign’s “drop culture” approach by transforming flavored coffee into an ongoing discover y exper ience rather than a routine grocer y purchase

The company is also pursuing a Guinness Wor ld R ecords title for the most unique coffee flavors launched by a coffee brand within a single year – another sign that Flavor 52 is designed as much

for cultural conversation as it is for retail shelves

Java Fac tor y has already built a loyal following around unconventional blends such as PB&J, Blueber r y Shor tcake, Choconut, French Toast, PistachyOhhh! and S’M ores, alongside highly caffeinated roasts like Da B omb and Smooth Caffeinator

B ehind the scenes, the initiative reflec ts years of flavor development exper tise cultivated by Two Rivers Coffee Company through licensed collaborations and par tnerships with flavor scientists and multinational flavor houses.

“Flavor is emotional memor y,” Blaney said “ You’re balancing aroma, layered profiles, perception, roast interac tion and nostalgia all at once We’ve spent a decade translating recognizable flavor exper iences into coffee while mak ing the coffee itself supremely enjoyable.”

The campaign is being amplified through influencer par tnerships, social media activations, the company ’s ongoing #FlavorFriday campaign and collaborations tied to recognizable enter tainment and consumer brands

As specialty coffee continues evolving alongside broader consumer trends in snack ing, lifestyle branding and experiential food culture, Flavor 52 may represent a glimpse into the future of flavored coffee – one where week ly anticipation and bold creativit y become just as impor tant as the brew itself

For more information, go to w w w.t woriversdirec t.com or stop by booth #5513.

the abilit y to respond quick ly to customer demands This not only benefits clients, but also contributes to the local economy by creating jobs and fostering community growth

The enhanced vacuum forming capabilities also align with the company ’s goals of sustainabilit y and efficienc y As

Billie -Ann Plastics Pkg Cor p continues to innovate and adapt, its leadership remains focused on providing value to customers and s t r e n g t h e n i n g the foundation of Amer ican manufac tur ing With this latest expansion, the company is well positioned to build on its legac y and seize new oppor tunities in an everchanging industr y landscape

For more information, go to w w w billie annplastics com, email info@billie annplastics com, call 718 497 5555 or stop by booth #2863.

As food brands expand faster across retail, foodser vice, e - commerce and regional distr ibution channels, many operators are running into the same problem: traditional cold storage was not built for flexible growth

Unit Cold Storage is introducing a different approach

Founded by industr y veterans behind Preferred Freezer Ser vices prior to its sale, Unit Cold Storage is developing pr ivate temperature - controlled warehouse units designed for companies that need operational control, flexibility and room to scale without overcommitting upfront

The company is currently developing and pre -leasing in three key markets:

• Seabrook , Texas (Houston)

• Nor ton, Massachusetts (Boston)

Unlike traditional shared cold storage environments, the model gives operators dedicated space, dock access and operational separation designed to reduce congestion, improve visibility and suppor t faster decision-mak ing

The platform is aimed at food brands, impor ters, distributors and growing operators look ing to:

• Enter new markets strategically

• Expand regional distribution

• Lake Wor th, Florida (South Florida)

Construction across all three locations is expec ted to be completed by yearend

Each private unit is designed to suppor t frozen, refrigerated and hybrid operations.

• Test demand before scaling larger

• Improve operational control

• Reduce dependence on shared infrastruc ture

For more information, go to w w w .unitcold.com.

Israeli Wine Producers Association

Introduces Lahat Winery to the U.S. Market

The M editer ranean wine movement continues to gain momentum in the United States, and now American consumers, sommeliers, retailers and hospitality professionals are being introduced to one of Israel’s most respec ted boutique producers: Israeli Wine Producers

A s s o c i a t i o n member Lahat Winer y.

A n n o u n c e d by the Israeli Wine Producers Association, the U S launch of Lahat Winer y mar ks another impor tant step in the growing recognition of Israeli wines on the global stage K nown for its refined R h ô n e - i n s p i re d wines and restrained M editer ranean st yle, the winer y has ear ned acclaim for producing elegant, terroir- driven wines that reflect both Israel ’s diverse landscape and its evolving culinar y identity

charac ter

Among the offerings is Lahat Lavan, a white blend of Roussanne, Viognier and M arsanne that delivers tex ture, freshness and aromatic complexit y. The

Americ an Breakfast Gets a French Twist with Fabrique Délices

Founded by veteran Israeli winemaker I tay Lahat, Lahat Winer y is based in Israel’s Upper Galilee region, an area k nown for its elevated vineyards, cooler climate and ideal growing conditions for R hône var ietals Lahat has become widely recognized as one of the influential voices shaping modern Israeli wine through a philosophy he descr ibes as “Personal Ter roir ” – the belief that the winemaker ’s vision should guide the selec tion of vineyard sites and grape varieties rather than chasing trends or heavily manipulated styles

“ We don’t force the wine to fit a trend or st yle,” said Lahat “Our goal is harmony – wines with freshness, complexity, tex ture and a true sense of place ”

A graduate of the Hebrew University of Jerusalem with ex tensive experience across Israel ’s wine industr y, Lahat has helped redefine perceptions of Israeli wine by focusing on balance, moderate alcohol levels, freshness and culinar y compatibilit y H is approach contrasts with the heavier, more ex trac ted wine st yles of ten associated with war m- climate regions, instead emphasizing finesse, mineralit y and age -wor thy struc ture

The inaugural U S por tfolio showcases the winer y ’s M editer ranean philosophy through a collec tion of R hône -focused wines that highlight both var ietal expression and regional

Lahat Roussanne offers a more focused varietal expression, par tially fermented in amphora to enhance mineralit y and layered depth On the red side, Lahat Adom is a Syrah- driven blend featuring ear thy spice and balance, while the Lahat Syrah draws inspiration from the Nor ther n R hône with restrained fruit, pepper notes and aging potential.

According to Josh Greenstein, the winer y ’s launch reflec ts the broader evolution of Israeli wine internationally

“As one of the wineries represented by the IWPA, Lahat Winer y exemplifies the sophistication, diversity and world-class quality emerging from Israel today,” Greenstein said. “ These wines resonate with sommeliers, collec tors, chefs and adventurous wine consumers looking for authentic Mediterranean expressions ”

The winer y joins nearly 40 producers represented by the Israeli Wine Producers Association, an organization dedicated to educating trade, media and consumers about Israel’s modern wine renaissance The association continues to spotlight the countr y ’s blend of ancient winemak ing heritage, innovative viticulture and diverse terroirs spanning regions including the Upper G alilee, Judean Hills and Negev Deser t

As M editer ranean cuisine and foodfr iendly wines continue to influence restaurant wine programs across the United States, Lahat Winer y ’s restrained, elegant st yle positions it well for both on-premise and retail growth

For more information, go to www.iwpa.com.

Breakfast is no longer a sleepy af terthought. I t is one of the fastest- growing oppor tunities in food, with the global breakfast mar ket projec ted to reach $762 billion by 2034 and grab -and- go meals r ising 72% since the pandemic, reshaping menus, consumer habits and supply chains across the countr y Por table, protein-for ward and designed for people who want something satisfying without slowing down, breakfast has become an all- day affair Fabr ique Délices has been expanding its offerings in response to this shift

With more than 40 years of exper ience, Bay Area–based Fabrique Délices, long k nown for its fine French charcuterie, has been expanding its breakfast por tfolio to meet a moment defined by grab -and- go convenience and elevated expec tations Cafés, baker ies and fastcasual restaurants are look ing for produc ts that are easy to execute, consistent at scale and distinc tive enough to draw customers in and keep them coming back . Fabrique Délices’ breakfast line is built with those needs in mind.

At the center of that offer ing is the Chicken Sausage Patt y, a pork-free delight developed for moder n breakfast menus M ildly seasoned yet savor y, it delivers the comfor t of classic sausage with a cleaner, lighter profile I ts versatilit y makes it a natural fit for today ’s breakfast culture, adapting itself easily from sandwiches and bagels to waffles, English muffins and breakfast bowls, whether sliced, shaved or diced The Chicken Sausage Patty is already finding its way onto menus at independent cafés and regional chains alike, reflec ting the growing demand for flexible, high- qualit y breakfast ingredients for

business owners and chefs alike Fro m a h e a r t y b re a k f a s t s a n d w i c h with Chicken Sausage to a classic croiss a nt j a m b o n - b e u r re, Fa b r i

to

pany ’s heritage is especially clear in its ham offerings The All-Natural Jambon d e Pa r i s a n d A l l - N at u

d e Paris adds convenience for busy morning ser vice

Fabr ique D élices has also expanded its offering into heat-and-ser ve options like Sous-Vide Egg Bites with Prosciutto & Gruyère and Sous-Vide Egg Bites with Spinach & Feta, a take on French Quiche. Traditional produc ts such as Breakfast Sausage and Jambon de Bayonne continue to round out the lineup, blending familiar flavors with authentic craf tsmanship

As breakfast continues to outpace lunch and dinner in growth – with the global breakfast food market expanding at an average 4% CAGR bet ween 2020 and 2025 – the stakes are r ising Consumers want speed, but they also want qualit y Fabr ique D élices’ expanding breakfast selection suggests that the future of the categor y belongs not just to convenience, but to products that bring intention, technique and a sense of place to the morning meal. Visitors can explore the company ’s latest breakfast offerings in person at the Village Gourmet booth #564

For more information, go to w w w fabriquedelices com or stop by booth #564.

What S ets Le Gruyère AOP Apar t

Here are some fac ts about Le Gruyère AOP:

• Le Gruyère AOP is produced using raw milk .

• Le Gruyère AOP is natural – there are no additives, no GMOs and no preser vatives

• Le Gruyère AOP is naturally gluten and lac tose free

• Each wheel of Gruyère AOP is aged for a minimum of five months before being released for sale and can be aged for between 14 and 18 months I t can be kept for more than 24 months for cheese lovers look ing for an even stronger flavor

• A wheel of Gruyère AOP weighs between 25 and 40 kg

What does AOP mean?

It means it has a protected designation of origin To be considered AOP, you need:

• A tradition

• A limited produc tion zone

• A name

• A k nowhow and a histor y

• A produc t

Produc tion process has been maintained since the origins of Gruyère AOP back in the year 1115 and is stric tly respec ted by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications

For more information, go to w w w gruyere com or stop by booth #747

Carlino’s: A Taste of Tradition

By Alay ’na DiSanto, Director of Marketing, Carlino’s

Car lino’s is a family- owned company rooted in tradition, craftsmanship and a deep passion for authentic food. Since 1983, we have proudly carried for ward generations of family recipes and culinar y her itage, creating produc ts that bring people together around the table I nspired by family traditions, our mission has always been to honor simple, authentic cook ing through clean-label produc ts made with premium ingredients Nicola and Angela “Mama” Carlino first brought treasured family recipes to life at their ar tisan market in the suburbs of Pennsylvania

from family wheat fields in Abruzzo, Italy

As the global demand for high- quality, clean-label plant-based proteins reaches an all-time high, Expor tIL is exhibiting Wyler Far m, Israel ’s pioneer in tofu and alter native proteins, for the ver y first time at this year ’s show.

Ultimate Convenience and Clean Label on Your Plate

Unlike mass-produced, rubber y industr ial tofu, Wyler Far m was founded on the philosophy of marr ying culinar y traditions with modern technology. Its premium tofu is produced using selec ted non- GMO soybeans and traditional stone - ground methods designed to preser ve authentic tex ture, r ich flavor and maximum nutritional value

Innovation Highlights at the Show:

At t h i s ye a r ’s s h ow, Wy l e r Fa

Today, Carlino’s continues that legac y through our growing line of Signature Tomato Sauces and Ar tisan Dried Pastas, thoughtfully crafted to deliver the true taste of quality in ever y bite. Our tomato sauces are made using premium I talian San M ar zano -st yle tomatoes grown in the r ich volcanic soil of Campania, resulting in naturally sweeter, lower-acid tomatoes with exceptional flavor Combined with ex tra virgin olive oil and carefully selec ted ingredients, our sauces are Non- GMO and Gluten-Free cer tified, preser vative -free and contain no added sugar – exac tly as Mama Carlino intended

Complementing our sauces is our line of ar tisan dried pastas, produced using 100% organic durum semolina sourced

About Wyler Farm

C

Bronze -extruded and air-dried for superior texture and flavor, our pasta reflects the old-world techniques that define true Italian craftsmanship. Using pure water from the Maiella Mountains and a slow dr ying process, ever y shape is designed to per fectly capture sauce and elevate the dining experience Our pasta line proudly carries USDA Organic, Non-GMO and Kosher certifications, reinforcing our commitment to quality and integrity As we continue to grow, we are proud to introduce the newest addition to our sauce collec tion: Spic y Vodk a Sauce Building on the rich, creamy flavor profile that made our original Vodk a Sauce one of our most beloved offerings, this new recipe delivers a bold k ick of heat per fectly balanced with creaminess and spice. Craf ted with the same premium tomatoes and carefully selec ted ingredients that define ever y Carlino’s product, our Spicy Vodka Sauce brings a bold new twist to a timeless favorite At Carlino’s, food is more than a produc t – it is family, tradition and connection From our family ’s table to k itchens across the countr y, we remain dedicated to creating ar tisan produc ts that celebrate her itage, qualit y and the joy of sharing a meal together

For more information, go to www carlinos foods com, call 610 649 4046 ex t 4, email info@cmimpor ting com or stop by booth #3252

m i s h i g hlighting its Ready-To Eat (R TE) tofu line, w h i c h i n c l u d e s v a r i e t i e s o f o l i v e a n d Tamago -st yle tofu, tofu schnitzels with ve g e t a b l e s a n d c

A

Visitors to the show are invited to discover Wyler Farm’s products firsthand at the Expor tIL Pavilion in booth #2351

S e l e c t e d p ro d u c t s c a r r y a s p e c i a l m i l l s t o n e s y m b o l o n t h e p a c k a g i n g, mark ing tofu made through a more trad i t i o n a l a n d s u s t a i n a b l e p ro c e s s. A l l produc ts are craf ted with zero preserv a t i ve s, z e ro t r a n s f a t s a n d t h e e n t i re range is 100% vegan friendly The comp a ny fo c u s e s n o t o n l y o n w h a t g o e s into its tofu, but also on what stays out – co m p l e te l y avo i d i n g te x t u re d o r reconstituted proteins to offer produc ts t h a t fe e l c l e a n e r, p u re r a n d l e s s e n g ineered

Established by biotechnology exper t David Wyler, Wyler Farm is Israel’s leading manufac turer of premium tofu and innovative plant-based produc ts Combining authentic Far-Easter n methods with cutting- edge Israeli food-tech, the company produces a wide range of clean-label and protein solutions distributed nationwide and internationally

About Expor tIL

Expor tIL is a premier global food sourcing par tner, dedicated to connecting in-

ternational buyers, distributors and retailers with Israel ’s most innovative, high- qualit y food brands and reliable supply solutions Ser ving as a gateway to Israeli food-tech and agricultural advancements, Expor tIL organizes national pavilions at leading international trade shows to foster commercial par tnerships and showcase the best of Israel ’s clean-label, func tional and gourmet food sec tors to the world

For more information, go to w w w expor til com

Boost S ales with Bella S un Luci S hippers

Salad Time

BBQ Time

Bella Sun Luci is expanding its flavor-forward produc t lineup with the introduction of its globally inspired meat marinades, now available in convenient retail shippers designed to create easy merchandising oppor tunities and drive incremental sales throughout the store.

Introducing New Bonne Maman Peach Pie Filling

Bonne Maman®, the No 1 premium preser ves brand in the United States, is expanding its line of B onne M aman Pie Fillings with new Peach Pie

Adding Peach to the line of consumer favorites is sure to please

s e t s

B ella Sun Luci ’s exclusive shippers make it easy to br ing premium flavor straight to your customers Featuring its no seed oil vinaigrettes made with 100% olive oil and no seed oils, this line delivers on the clean, high- qualit y ingredients shoppers demand Flavors like M eyer Lemon, Califor nia Orange and California Champagne offer a fresh t wist on ever yday dressings Craf ted with cold-pressed olive oil from the family estate, award-winning De N igris balsamic vinegar, raw wildflower honey and sun- dr ied tomatoes, each bottle delivers elevated taste with premium, thoughtfully sourced ingredients.

The B ella Sun Luci Salad Dressing line continues to stand out in the categor y, ear ning the prestigious M indful Award for Salad Dressing of the Year for the third year in a row. This recognition highlights M ooney Far ms’ commitment to clean, health- conscious ingredients and exceptional flavor

T h e B e l l a

t a s t e .

Recipe Time

I n a d d i t i o n , B e l l a S u n L u c i o f f e r s a s h i p p e r fe a t u r i n g t h e i r p re m i u m C a l if o r n i a s u n - d r i e d t o m a t o e s i n a c o n -

v e n i e n t 3 - o u n c e r e s e a l a b l e b a g

G r o w n u n d e r t h e C a l i f o r n i a s u n a n d

c a r e f u l l y d r i e d t o p r e s e r v e t h e i r r i c h , c o n c e

Featur ing bold, spic y, savor y and umami-r ich flavor profiles inspired by cuisines from around the wor ld, the marinades allow consumers to create elevated meals in minutes using meats, poultr y, seafood and vegetables The collec tion includes Basque Nor te, a rich and savor y blend inspired by traditional Basque -st yle cook ing; Car ne Asada, a bright and zesty marinade packed with classic Mexican-inspired flavor; and Korean BBQ, a distinc tive combination of sweet, savor y and spice that delivers authentic Asian-inspired taste

Filling The line of six delicious flavors delivers the same traditional exper tise

D esigned for year-round versatilit y, the marinades can be used for barbecuing, broiling, bak ing and stir-fr ying, mak ing them a convenient pantr y staple for today ’s home chefs seek ing quick meal solutions without sacrificing flavor.

The new shipper program offers retailers an easy-to-display merchandising solution that pairs seamlessly with a var iet y of proteins, helping encourage cross-merchandising oppor tunities and increasing basket-building potential The line also debuts with refreshed pack aging and introduc tor y promotional programs aimed at suppor ting consumer trial and retail sell-through

For more information, go to w w w bella sunluci com or stop by booth #1658

c o n s u m e r s k now and love from preser ves to the bak ing aisle with this line of B onne M aman Pie Fillings

Staying true to the brand’s values, Bonne Maman Pie Fillings are made with simple premium ingredients, no high-fruc tose cor n syrup, no preser vatives and no ar tificial flavors or colors and features large pieces of fruit Now, anyone can create a delicious homemade pie using these convenient, ready-to -bake pie fillings These pie fillings are just like you would make from scratch, but with the convenience you will love even more

Home bakers make up 28% of the population and are look ing for healthy, indulgent, high- qualit y options

B onne M aman Pie Fillings meet that need while also adding convenience to the recipe

Pack aged in beautiful 21 1ounce (600g) glass jars to see the large pieces of fruit. You k now exac tly what you will be bak ing.

The line of six flavors includes: Apple, Cherr y, Blueberr y, Pumpk in, Four Fruits and new Peach

The Peach SKU is available this summer

For more information, go to w w w.bonne maman.us, email info@worldfiner.com or stop by booth #1436

Terrapin Ridge Farms announces the launch of its new No Seed Oil Avo Aioli Squeeze line, a full reformulation of five of its best-selling garnishing sauces. Now made with premium avocado oil in place of seed oils, this lineup meets growing consumer demand for cleaner, “better for you” ingredients without compromising on the bold, crave -worthy flavor Terrapin Ridge Farms fans already love All five flavors are available now

The new Avo Aioli Squeeze collec tion brings together five distinc t flavor profiles – Avo Ever ything, Avo Pesto, Avo Sr iracha, Avo Buffalo R anch and Zingy Garlic – each reformulated to eliminate seed oils and deliver the hear t-healthy benefits of monounsaturated fats from avocado oil

The convenient squeeze bottle format makes them ideal for drizzling, dipping, topping and garnishing ever ything from burgers and sandwiches to grain bowls, wraps and charcuterie boards

“Our aioli squeezes are already top per for mers, and our customers love them,” says Mar y O’Donnell, Chief Executive O fficer and Co - O wner of Terrapin R idge Farms. “ This reformulation takes something already great and makes it even better We’re replacing seed oils

with avocado oil – a premium ingredient that consumers recognize, trust and ac tively seek out I t ’s the same flavor they k now and love, now with a cleaner label and a healthier fat profile. We’re proud to give our fans a produc t they can feel even better about reaching for ” Avocado oil has become one of the most sought-after ingredients in the better-for-you food space, prized for its rich monounsaturated fat content, clean flavor and widely understood health halo By reformulating five of its top-selling aioli squeezes with avocado oil, Terrapin Ridge Farms delivers a meaningful upgrade that resonates with health-conscious consumers and positions the brand firmly in the growing no seed oil movement Whether drizzled over grilled chicken, squeezed onto a burger fresh off the grill, swirled across a flatbread or used as a dipping sauce at the table, the Avo Aioli S queeze line offers restaurantquality flavor with the convenience of a squeeze bottle and the clean ingredients modern shoppers demand All five Avo Aioli Squeeze flavors are available now

For more information, go to w w w terrapinridge com

Ariston S pecialties Introduces

New 2-Pack Gif t Boxes

A r i s to n re ce nt l y l a u n c h e d i t s n e w A r i s -

to n 2 - Pa c k G i f t B oxe s Th e s e gi f t b oxe s

s h i p u n a s s e m b l e d t o e n s u r e e f f i c i e n t

d e l i ve r y, a l l ow i n g re t a i l e r s t h e f l e x i b i l -

i t y t o c u s t o m i z e t h e m w i t h t h e i r

c h o i c e o f A r i s t o n o i l s a n d v i n e g a r s

T h i s f e a t u r e f a c i l i t a t e s e x c e l l e n t c u l in a r y p a i r i n g s , m a k i n g t h e m i d e a l f o r

t h e h o l i d a y s a n d p e r fe c t g i f t s fo r a ny

o c c a s i o n , ye a r - ro u n d

S o m e c h e f - c u r a t e d p a i r i n g s i n c l u d e ,

b u t a re n o t l i m i t e d t o :

• A r i s t o n G a r l i c I n f u s e d O l i v e O i l

w i t h A r i s t o n Fi g I n f u s e d B a l s a m i c

Vi n e g a r

• A r i s t o n B a s i l I n f u s e d O l i ve O i l w i t h

A r i s t o n R a s p b e r r y Co n d i m e n t Vi n e g a r

• A r i s t o n L e m o n I n f u s e d O l i v e O i l

w i t h A r i s t o n Po m e g r a n a t e B a l s a m i c

Vi n e g a r

O r d e r t o d a y t o e n h a n c e y o u r r e t a i l

s p a c e w i t h t h e s e b e a u t i f u l a n d c o l o r -

f u l o i l s a n d v i n e g a r s , w h i c h a r e n o t

o n l y d e l i c i o u s , b u t a l s o v i s u a l l y a p -

p e a l i n g . B e s u r e t o e x p l o r e t h e w i d e

r a n g e o f p r o d u c t s , i n c l u d i n g i n f u s e d

G r e e k s e a s a l t s, s p i c e s, I t a l i a n r i s o t t o,

a r t i s a n a l j a m s, u n i q u e o l i ve s, b a l s a m i c g l a z e s , t a h i n i s p r e a d s ( a v a i l a b l e i n h o n e y a n d c o c o a f l a v o r s ) a n d G r e e k h o n e y s o u rc e d f ro m l o c a l b e e k e e p e r s i n o l i ve g ro ve s i n M e s s i n i a , G re e c e. Yo u c a n n ow o rd e r at a r i s to n s p e c i a l -

t i e s f a i re c o m

B y u s i n g t h i s l i n k , y o u c a n s i g n u p

a n d o rd e r A r i s t o n t o g e t $ 1 5 0 o f f yo u r

f i r s t A r i s t o n - Fa i re o rd e r, f re e s h i p p i n g on all Ar iston-Faire orders for one year, n e t 6 0 t e r m s a n d n o re g i s t r a t i o n fe e

For more information, go to www.ariston specialties.com, call 860.263.8498 or email orders@aristonfoods com

C rave Brothers Farmstead

C heese in Today ’s D air y Case

I n t o d a y ’s c o m p e t i t i v e r e t a i l e n v i r o n -

m e n t , c o n s u m e r s a r e l o o k i n g f o r

p r o d u c t s t h a t d e l i v e r m o r e t h a n j u s t

q u a l i t y T h e y w a n t b r a n d s w i t h a u -

t h e n t i c i t y, c o n s i s t e n c y a n d a s t o r y

t h e y c a n t r u s t C r a v e B r o t h e r s Fa r m -

s t e a d C h e e s e c o n t i n u e s t o s t a n d o u t

b y c o m b i n i n g f a m i l y f a r m i n g , f a r m -

s t e a d c h e e s e m a k i n g a n d a w a r d - w i nn i n g c h e e s e s t h a t m e e t t h e e v o l v i n g

d e m a n d s o f t o d a y ’s s h o p p e r s .

L o c a t e d i n Wa t e r l o o, W i s c o n s i n ,

C rave B ro t h e r s p ro d u ce s c h e e s e u s i n g

f r e s h m i l k s o u r c e d d i r e c t l y f r o m t h e

f a m i l y ’s o w n d a i r y f a r m a c r o s s t h e

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f r o m f a r m t o f i n i s h e d p r o d u c t , h e l p -

i n g e n s u r e c o n s i s t e n t q u a l i t y, f r e s h -

n e s s a n d c o n s i s t e n t f l avo r i n e ve r y v a t

o f c h e e s e

Fo r r e t a i l e r s a n d d i s t r i b u t o r s , c o n -

s i s t e n c y a n d r e l i a b i l i t y h a v e b e c o m e

i n c r e a s i n g l y i m p o r t a n t w h e n s e l e c t -

i n g s u p p l i e r p a r t n e r s C r a v e B r o t h e r s’

f a r m s t e a d m o d e l p r o v i d e s d e p e n d -

a b l e p r o d u c t i o n w h i l e m a i n t a i n i n g

t h e h a n d c r a f t e d q u a l i t y c o n s u m e r s

c h e e s e s i n t o e v e r y d a y m e a l s , q u i c k s n a c k s a n d e v e n “g i r l d i n n e r,” m a k i n g

t h e c a t e g o r y h i g h l y v e r s a t i l e a c r o s s m u l t i p l e s t o r e d e p a r t m e n t s C r a v e B r o t h e r s a l s o r e f l e c t s s e v e r a l k e y c o n s u m e r t r e n d s s h a p i n g t o d a y ’s s p e c i a l t y c a t e g o r y, i n c l u d i n g t r a n sp a r e n c y, s u s t a i n a b i l i t y a n d s i m p l e i ng r e d i e n t a p p e a l T h e f a r m p r o d u c e s r e n e w a b l e e n e r g y t h r o u g h i t s m e t h a n e d i g e s t e r s y s t e m , r e i n f o r c i n g t h e c o m p a n y ’s l o n g - s t a n d i n g c o mm i t m e n t t o r e s p o n s i b l e f a r m i n g a n d e n v i r o n m e n t a l s t e w a r d s h i p A s s p e c i a l t y d a i r y c o n t i n u e s t o g r o w, r e t a i l e r s a r e i n c r e a s i n g l y s e e ki n g b r a n d s t h a t c a n h e l p d i f f e r e n t i a t e t h e s p e c i a l t y c a s e w h i l e c o n n e c t i n g w i t h c o n s u m e r s o n a m o r e p e r s o n a l l e v e l C r a v e B r o t h e r s ’ f a m i l y - o w n e d h e r i t a g e , f a r m s t e a d p r o d u c t i o n m o d e l a n d p r e m i u m p r o d u c t q u a l i t y p o s i t i o n t h e b r a n d a s a s t r o n g f i t f o r r e t a i l e r s a n d d i s t r i b u t o r s f o c u s e d o n

d e l i v e r i n g a u t h e n t i c , h i g h - q u a l i t y f o o d e x p e r i e n c e s I n a c r o w d e d m a r k e t

S w i i y o , a n e m e r g i n g l i f e s t y l e b e v e r -

a g e c o m p a n y, a n n o u n c e d i t s o f f i c i a l

d e b u t a t t h i s y e a r ’s s h o w Po s i t i o n e d

a t t h e f o r e f r o n t o f t h e f o o d a n d b e v -

e r a g e t r e n d s i n 2 0 2 6 , S w i i y o i s c h a l -

l e n g i n g t h e t r a d i t i o n a l f u n c t i o n a l

b e v e r a g e m a r k e t b y o f f e r i n g h e a l t h y e n e r g y d r i n k s t h a t p r i o r i t i z e b o t h

e x p e c t f r o m s p e c i a l t y d a i r y b r a n d s

c l e a n i n g r e d i e n t s a n d h i g h - f a s h i o n a e s t h e t i c s

A Tale of Two Cultures: Func tional Beverages Meet NYC Fashion

Fo r t o o l o n g , t h e b e v e r a g e i n d u s t r y h a s f o r c e d c o n s u m e r s t o c o m p r o m i s e b e t w e e n a g g r e s s i v e e n e r g y d r i n k s t h a t c a u s e j i t t e r s o r p l a i n s p a r k l

As one of the most anticipated new R TD beverage brands, Swiiyo is setting a new standard for clean

T h e b r a n d ’s p r o d u c t l i n e u p, i n c l u d -

i n g f r e s h m o z z a r e l l a , m a s c a r p o n e ,

c h o c o l a t e m a s c a r p o n e , O a x a c a

c h e e s e a n d f a r m e r ’s r o p e s t r i n g

c h e e s e c o n t i n u e s t o r e s o n a t e w i t h

s h o p p e r s s e e k i n g p r e m i u m y e t a p -

p r o a c h a b l e s p e c i a l t y o p t i o n s . C o n -

s u m e r s a r e i n c o r p o r a t i n g f r e s h

label beverages The flagship Swiiyo Energy Popping B oba Dr ink (Orange Flavor) is designed as a premium caffeine free energy drink . Instead of relying on harsh stimulants, it utilizes a gentle blend of taurine, inositol and vitamin B3 to suppor t steady physical stamina and mood balance – with only 5g of sugar and 25 calories per can

The Magic of Innovative Textures: Canned Boba

What truly separates Swiiyo from the crowded RTD space is its master y of innovative tex tures Swiiyo introduces a high- qualit y canned boba exper ience, featur ing delightful fruit-juice spheres

n g p r a c t i c e s r e m a i n h

Fo r m o r e i n f o r m a t i o n , g o t o w w w c ra v e c h e e

that burst gently on the tongue, turning func tional hydration into a multi-sensor y, joyful ritual.

About Swiiyo

Swiiyo is a New Yor k-based func tional beverage brand dedicated to transforming hydration into an aesthetic and mood-boosting r itual With a focus on clean label ingredients, zero -to -low sugar profiles and innovative tex tures like popping boba, Swiiyo empowers modern consumers with " The Power to Shine "

For more information, go to www swiiyo com

East S hore S pecialty Foods Marks 40 Years of Kitchen to Retail S uccess

For four decades, East Shore Specialt y Foods has followed a family tradition of qualit y craf tsmanship and entrepreneur ial spir it to create and produce ever yday indulgences. Established with pride in 1986, a date incorporated into the company ’s logo, East Shore Specialt y Foods has grown from a simple idea to a respec ted maker of gour met foods that bring people together

At the hear t of the company ’s stor y is founder Jeri Mesching, who remains actively involved as an owner today. What began in her k itchen, in the Wisconsin home illustrated in the logo, as a passion for cook ing for family and friends became the foundation for a thr iving business As a homemaker and gourmet cook, Jeri understood food is about connec tion. Her love for enter taining and creating memorable meals inspired the original Slow Cooked Sweet and Tangy Mustard

The company ’s original produc ts, the Slow Cooked Sweet and Tangy Mustard and the trendsetting Seasoned Pretzels, tell the stor y of creativit y and innovation that launched the brand. The Seasoned Pretzels were or iginally developed as a way to sample the Sweet and Tangy Mustard at store events and shows What began as a prac tical pair ing soon became something much bigger East Shore Specialty Foods popular ized what has now become a beloved snack tradition: dipping

pretzels into mustard The combination of the crunchy, savor y S easoned Pretzels with the bold Sweet and Tangy Mustard created a “simple yet sophisticated dipping snack ” that customers immediately embraced

The success of the simple pleasure of the mustard and pretzel pairing concept led East Shore to create more complementing mustards and pretzels ranging in taste from classic to contemporar y. Today, East Shore specialty Foods produces nine distinc tly different slow cooked mustards and nine var ieties of savor y pretzels Each creation boasts its own unique recipe consisting of real ingredients. All may be enjoyed in pairings or separately. The mustards claim to be “the per fec t secret ingredient in any recipe calling for mustard ” They also complement meats and cheeses as a classic condiment The bold tastes of the pretzels allow them to stand on their own as well East Shore’s tagline, “From Holiday to G our met at Play and Ever yday,” highlights versatilit y I ts specialt y foods fit naturally into holiday gif ts and gatherings, gour met creations, play time snacks and ever yday meals alike I n an industr y where many specialt y food brands come and go, East Shore Specialt y Foods has achieved some -

D ufour Pastr y Kitchens Unveils

First- O f-Its-Kind Gluten-Free

All-Butter

Puff Pastr y

Dufour Pastr y K itchens, a traditional culinar y favor ite, reveals a brand new produc t that puts a new spin on the company ’s seasoned legac y

The celebrated brand has officially launched its highly anticipated GlutenFree All-Butter

Puff Pastr y This pioneer product emphasizes natural goodness and is now available nationwide at Whole Foods

M ar ket and many other specialt y and conventional retailers, for a suggested price of $11 99 per frozen 10- ounce pack age

thing increasingly rare: four decades of independent, family- owned success built on values that matter I t is proudly 100% women owned and operated by Jer i and her daughter The company ’s commitment to family values, team culture, quality and customer ser vice provide a solid foundation for strong

industr y par tnerships

As East Shore Specialt y Foods celebrates this milestone, it is not only honor ing its past, but also look ing confidently toward the future. For t y years after its founding, East Shore Specialt y Foods remains a reminder that great businesses often begin with simple ideas, shared around a kitchen table

For more information, go to w w w eastshorefoods com, email customer ser vice@eastshorefoods.com, call 800.236.1069 or stop by booth #2264.

cluding hors d ’oeuvres, tur novers, pot pie tops and fruit tar ts

The first of its kind in the marketplace, this ar tisanal breakthrough offers a tender, flaky and delicious profile that mim-

ics traditional pastr y. The produc t is meticulously craf ted to meet the stric t demands of both health- conscious shoppers and gour met chefs

Dufour ’s Gluten-Free Puff Pastr y features several unique product highlights:

Premium I ngredient R atio: Composed of more than 47% butter to flour, resulting in thin, flaky layers of delicious flavor

• Clean Label For mula: Cer tified GFCO GlutenFree and strictly free from xanthan gum and guar gum to eliminate common digestive irritants

• All-Natural I ntegr it y : Contains no GMOs, trans fats, added sugars, ar tificial colors or ar tificial flavors

• Kitchen Versatility : Per forms beautifully for both savor ies and sweets, in-

The wholesome, fresh nature of this line is conveyed on the pack aging, reflec ting the brand’s premium heritage. The produc t will appeal to the consumer who’s shopping for an all-natural experience as well as those who buy for gour met- qualit y taste Each pack age contains a single 8" x 11" sheet and carries a one -year frozen shelf life

“Our main goal in developing this new line was to br ing fresh, unique produc ts to the bak ing categor y,” said Carla Krasner, President and Co-Founder of Dufour Pastr y K itchens “I t ’s a game changer for those who avoid gluten but want an indulgent bak ing exper ience without compromise ”

Emmi Group L aunches Emmi Desser ts as Unified Name for Global Desser t Business

T h e E m m i G

The new identit y br ings together all desser t businesses of the Emmi Group under one identity while reflecting their individual heritage and maintaining the authenticit y of each desser t tradition From I talian Tiramisu and French pâtisser ie to Amer ican Cheesecakes and Br itish baker y classics, Emmi D esser ts brings together the world’s most iconic desser t cultures As a desser t specialist, Emmi D esser ts offers its customers a highly innovative, bespoke premium desser ts por tfolio and wor ks closely with them to fur ther develop the categor y.

Emmi Desser ts: Craf ted to Make You Smile I ts purpose, “Crafted to make you smile,” stands for desser ts moments that delight and for the approach to make delight step by step more mindful

Didier Boudy, Executive Vice President of Emmi D esser ts, explains, “Our new identity marks an impor tant milestone. With Emmi Desser ts, we aim to establish ourselves as the par tner of choice, pioneer ing the future of “ better for you” desser ts around the world through innovation and sustainability ”

Sustainabilit y Approach: Ac tively Shaping the Future of “Better for You” Desser ts Sustainability and conscious indulgence are key to Emmi Desser ts’ global desser t strategy Dr iven by innovation and responsibilit y, Emmi Desser ts is continuously improving not only taste, but also recipes, nutritional profiles, responsibly sourced ingredients as well as optimized pack aging solutions to lead the way in the industr y.

At Emmi D esser ts, “ better for you” combines indulgence with conscious

Emmi Desser ts will pursue the ambition of progressively aligning its entire organization with these leading sustainabilit y standards, strengthening its commitment to responsible business prac tices This includes a company culture built on safety, care and respec t for the Emmi Desser ts’ teams.

choices. The produc ts are developed and manufac tured with care and responsibilit y – in line with consumers’ evolving needs, with respec t for the planet and with a focus on long-ter m value creation I nspired by the B Cor p cer tification and the nutritional char ter of the M ademoiselle D esser ts Group,

C harc uterie Ar tisans Revives Legac y D aniele Brand for 50th Anniversar y

Charcuterie Ar tisans, the largest manufac turer of charcuterie in the United States, announced the official return of its foundation brand, Daniele™ Back by popular demand from customers and retailers alike, the brand returns just as the company celebrates the 50th anniversar y of its original Rhode Island facility The revival of Daniele direc tly addresses the needs of the moder n consumer who seeks a balance bet ween premium qualit y and ever yday pr ice. While the brand has been updated for today ’s market, it remains rooted in its 1976 foundation: simple ingredients, time -honored ar tisan production methods and a commitment to patience, not shor tcuts I t ser ves as a dependable mid-tier choice for qualit y- conscious families who refuse to compromise on

authentic flavor

“ The original Daniele recipes have always been a benchmark for all Charcuterie Ar tisans American-made prosciutto and salumi,” said John Brock, Executive Vice President of Sales and Marketing “For our 50th anniversar y, we are bringing back the trusted brand that our customers missed, with the massive production capacity we’ve built over five decades.”

With over 660,000 square feet of manufac tur ing space and a produc tion capacit y of 54 million pounds, Charcuterie Ar tisans is reintroducing Daniele with the scale required to fill out entire deli and meat sets To meet moder n “on-the - go” and entertaining demands, the brand offers a

Premium Desser ts: A Strategic Growth Pillar for the Emmi Group Premium desser ts have developed into one of the Group’s strategic growth platforms. Driven by the global megatrend of indulgence and the increasing demand for high- qualit y, innovative desser ts, the categor y represents an attrac tive innovation- driven growth market O ver the past decade, Emmi has built its premium desser ts e x p e r t i s e through targeted acquisitions and inter national expansion Emmi ’s desser t journey began in 2011 with its entr y into the Italian premium desser t market A major milestone followed in 2020 with the acquisition of I ndulge D esser ts in the USA, mar k ing its expansion into the wor ld ’s most dynamic desser t market With the integration of the B Cor p - cer tified M ademoiselle D esser ts Group in 2024 and the bolt- on acquisition of B Cor pcer tified The English Cheesecake Company in 2025, Emmi fur ther strengthened its global presence and

comprehensive range of more than 70 items, including:

• Award-Winning Recipes: Prosciutto crudo and cotto, mor tadella, coppa, salami, pancetta and more

• R etail For mats: Sliced prosciutto and salami, snack packs, chubs and enter taining trays.

expanded its por tfolio with innovative French and Br itish desser t traditions combined with a high standard in responsible corporate governance

Building a Global Desser t Organization

Today, Emmi D esser ts operates a network of 20 produc tion sites across the six countries France, I taly, Belgium, the Nether lands, the United K ingdom and the United States Around 3,600 employees ser ve retail and food ser vice customers in more than 65 countr ies worldwide, offering an integrated onestop -shop solution. Emmi Desser ts accounted for 17% of the Emmi Group’s sales in 2025

With a unique premium por tfolio –ranging from classic desser t icons such as Tiramisu, Lava Cakes and Cheesecakes to moder n for mats like M iniB eignets, Cake Pops and local hero produc ts such as Flans, Tres Leches and M ille -Feuilles – Emmi Desser ts has created a strong growth platfor m across segments and channels Leveraging its global footpr int, Emmi D esser ts can identify trends early, accelerate innovation and scale successful concepts to suppor t its customers in building the categor y.

R icarda D emar mels, Chief Executive O fficer of the Emmi Group, says, “Emmi D esser ts is built on something simple but power ful: br inging the craf t and care of local desser t traditions to the world at scale This new identity reflec ts our ambition to raise the standard of premium desser ts. We aim to lead this categor y – through quality, innovation and responsibility at our core I’m grateful to our teams for building this future together and for pushing the boundaries of what desser ts can be ”

For more information, go to www.emmi.com.

value-entry products and niche artisan offerings to deliver consistent, mainstream appeal with a mid-tier price point The refreshed package design will emphasize the brand’s 50-year heritage while providing consumers with ideas for charcuterie boards, cooking and snacking.

• Foodser vice: M ore than 36 items that provide reliable, consistent solutions for broadline and institutional foodser vice operators.

Daniele bridges the gap between

“Consumers today want products that are accessible yet authentic,” added Brock “Daniele delivers on that promise I t ’s the brand that built this company, and it ’s ready to help our par tners grow the categor y for the nex t 50 years.” M eat and deli buyers, as well as foodser vice decisionmakers, are invited to schedule a tour of the newly opened Innovation Center in Rhode Island to experience the revived Daniele lineup firsthand

For more information, go to w w w charcuterie com

Hoplark Unveils Comprehensive Brand Refresh, S trengthening S helf Presence

I nnovative, better-for-you beverage brand Hoplar k is unveiling a comprehensive brand refresh, introducing a new visual identity inspired by how people ac tually dr ink today – moving fluidly bet ween moments, moods and routines The updated look will begin rolling out across retail throughout the remainder of 2026, creating a more cohesive, recognizable presence on shelves nationwide

The refreshed visual system br ings greater consistency across the water, tea

in three signature flavor combinations and requires zero preparation – consumers simply open the pack age, flip and enjoy

Each cake features sweet flavor swirls, a distinc tive layered tex ture and a generous finish of whole sesame seeds and hand-selec ted nuts. The produc t is shelf-stable, visually str ik ing when plated, and ideal for both individual consumption and enter taining

Po s i t i o n e d f o r r e t a i l g r o c e r y, s p e -

c i a l t y

d d re s s e s

i n g co n s u m e r d e m a n d

f o r a u t h e n t i c , g l o b a l l y i n s p i r e d

d e s s e r t s t h a t a r e a s

The Halva Cake launches in three dis-

beverage businesses selling their produc ts under the Taste NY brand in retail locations statewide, including in the Javits Center and at a dedicated market in New York City ’s iconic Grand Central Station

Taste NY markets feature unparalleled selections of New York produced food, beverage and gift items, showcasing local creations like hot sauce, jam, and locally roasted coffee to farm fresh products like cheese and milk, maple syrup, honey, and

Nor th Countr y Smokehouse (Cont ’d from p 1)

par tnership with Italian meat masters at Citterio, the produc t honors old-world technique while meeting moder n expec tations for responsibly raised meat and simple ingredients.

G enoa salami has long been k nown for its finely ground tex ture and balanced seasoning Traditionally cured and naturally aged, the style delivers the savor y flavor and gentle tang that have made it a staple in delis, sandwiches and charcuterie boards for generations.

and non-alcoholic sec tions where Hoplar k competes The new can design centers Lar k y, Hoplark's mascot, as a unifying anchor across ever y SKU, with beverage type kept front-andcenter for quick shopabilit y and br ight, punchy palettes that signal distinc t flavor moments. The result is a look that's premium and playful – and unmistak ably Hoplar k – connec ting spar k ling teas, spark ling waters and Hoplark 0 0 under one cohesive brand architec ture

tinc t varieties:

• Caramel & Hazelnut: Butter y caramel r ibbons layered with roasted hazelnuts deliver a war m, indulgent sweetness that pairs universally with coffee and tea ser vice

• Pi s t a c h i o & C h o co l ate : Vi b ra nt p i st a c h i o s a n d r i c h ve l ve t y c h

p e a l

• Cinnamon & Almond Cook ie: Warm cinnamon spice and comfor ting almond cook ie notes evoke familiar, nostalgic flavors ideal for seasonal and ever yday placement alike

Key Ingredients & Attributes

• Premium sesame paste – authentic halva base

• Sweet swir ls of indulgent flavor

produce Plus, New York ’s fabulous craft beverage industr y is on display at Taste NY locations, including wine, beer, cider, spirits, juices, kombucha and more Altogether, Taste NY has been successfully showcasing the breadth of New York agricultural producers and processors for more than a decade

Taste NY continues to develop and expand its economic impac t to New York State producers through dedicated retail outlets, events and sponsorships The program can be found in the State’s 11 regional Welcome Centers strategically

That tradition continues to resonate with today ’s consumers As interest in charcuterie grows, shoppers are increasingly drawn to produc ts rooted in heritage techniques and straightfor ward ingredients. The categor y ’s appeal lies in its simplicit y : qualit y pork , careful seasoning and the patience required to allow flavor to develop over time

Nor th Countr y Smokehouse produces its Organic Genoa Salami using Cer tified Humane® organic pork raised on farms in the Nor th Countr y. Each batch is carefully seasoned and naturally aged to de -

For retail par tners, the refresh addresses a key oppor tunit y : reinforcing Hoplar k as a por tfolio brand built for multiple dr ink ing occasions, with updated branding that wor ks whether a SKU is sitting in the functional beverage set, the tea aisle or the water sec tion. The result is a cleaner look on any shelf – one that builds brand recognition across sec tions and gives shoppers a stronger reason to reach for it

The refreshed Hoplark por tfolio spans:

• Spar k ling Teas: brewed tea with bold flavor, offered in both caffeinated and caffeine -free options

• Spar k ling Waters: spar k ling water infused with hops to deliver aroma and depth without sugar

• Hoplar k 0 0:caffeine -free, alcoholfree beverages designed for relaxed, social occasions

Across the por tfolio, hops remain a

throughout

• Layered tex ture for a satisfying, multi- dimensional bite

• Whole sesame seeds and hand-selec ted nuts

• No preparation required – shelf-stable and ready to plate

The Halva Cake was designed to eliminate all barriers to ser ving a beautiful, premium desser t. The three -step process requires no refrigeration preparation or plating exper tise:

• Open – Remove from pack aging

• Flip – Inver t onto a ser ving dish to reveal the finished cake

• Enjoy – Ser ve whole, slice to share, or pair with fresh fruit, clotted cream, coffee or tea

The Sadaf Halva Cake is available through Sadaf ’s existing retail and wholesale distribution network

located as gateways to their regions; in its airpor ts, state parks and highway ser vice plazas; and through par tnerships with local sports venues and high-profile national event organizers like the PGA Tour, the Saratoga R ace Course and more Par ticipation in events and tradeshows like these increase exposure for Taste NY’s par ticipants and introduce millions of consumers worldwide to New York made products

Consumers and businesses alike can directly suppor t New York ’s agricultural community by buying products sold

velop the balanced bite that defines traditional Genoa salami

The result is a produc t designed for the modern charcuterie case: traditional in flavor and craftsmanship, yet aligned with contemporar y expec tations around ingredient transparenc y and responsible produc tion

As one of America’s remaining familyowned smokehouses, Nor th Countr y Smokehouse continues to focus on small-batch craf tsmanship and timehonored methods. The company ’s produc t line includes smoked bacon,

defining element – not as a nod to beer, but as a natural flavor enhancer that adds balance, brightness and aromatic complexit y Brewed tea contr ibutes depth and a smoother, more natural caffeine experience, while both ingredients car r y naturally occur r ing benefits –polyphenols, xanthohumol and L-theanine – that come built into the drink, not added in after the fac t

Now available at Whole Foods Market, Sprouts, H-E-B, Kroger, Alber tsons, Total Wine and M eijer, alongside a growing net wor k of natural and conventional grocer y par tners nationwide, Hoplark's refreshed lineup will continue rolling out across shelves and online throughout 2026, suppor ted by expanded distribution and increased shelf presence

For more information, go to w w w hoplark com

About Sadaf Foods

For over 44 years, Sadaf Foods has been one of the most trusted names in authentic M iddle Easter n and M editerranean specialt y foods With a produc t por tfolio spanning premium spices, aromatic teas, traditional sweets, specialty grains and pantr y essentials, Sadaf has built a loyal following among home cooks, professional chefs and food enthusiasts across the United States and internationally Rooted in a mission to preser ve culinar y her itage while adapting to the needs of the moder n consumer, Sadaf continues to introduce produc ts that honor tradition without sacrificing convenience.

For more information, go to www sadaf com

under the Taste NY brand Taste NY’s participants are New York farmers growing and producing products on their land and small businesses that pride themselves on using New York grown and produced ingredients in their creations. Taste NY encourages consumers and businesses to celebrate the quality and diversity of food and beverages grown, produced or processed in New York State

For more information, go to taste ny gov or stop by booths in the #6100s and booths #6246-6248.

sausages, deli meats, charcuter ie and fresh pork sourced from its ver tically integrated family-farm network

With Organic G enoa Salami, the brand continues to build on a simple philosophy : great flavor comes from slow, deliberate preparation, qualit y pork and a respec t for the craft

To request samples, reach out to info@ncsmokehouse com

For more information, go to w w w .ncsmokehouse.com or email info @ncsmokehouse.com.

Fischer & Wieser Relaunches Mom’s Pasta S auce Line

Fischer & Wieser Specialt y Foods announces the relaunch of M om’s Pasta Sauce, an award-winning, super-premium brand reimagined for today ’s specialty food landscape. The refreshed line features all-new recipes and updated pack aging designed for high shelf impac t, now available at Fischer & Wieser retail stores and online Wholesale orders will be available beginning in early August

plastic containers, in combinations of all plastic, plastic and cardboard – and plastic and metal – as well as vacuum form trays and inser ts.

Our visual pack aging enables you to show off your great produc ts Whether it is keeping it sleek and simple or going full on graphical, either option will enable you to show off your great produc ts I f leveraging your brand equit y is par t of your strategy, then four- color process or offset printing direc tly onto the pack age will cer tainly do that Our newest produc t will romanticize both you and your customers It is a vac-

Xochitl (Cont ’d from p 1)

chipotle peppers – a recipe passed down through generations. I lear ned the full process and craf tsmanship behind it, and it stayed with me

When I moved to Texas, I began making salsa from scratch to share those authentic flavors with friends Ever ything changed when someone asked if I could make 300 jars as gifts for her customers That was the moment I realized these near ly centur y- old family recipes deser ved a larger audience I n 1995, I founded Xochitl

Af ter per fec ting the salsa, I faced another challenge: I couldn’t find a tor tilla chip that met my standards I wanted a

official license to sell it More than a centur y later, the company has become the third largest producer of Balsamic Vinegar of Modena worldwide, with distribution in over 65 countr ies and a strong presence in both I taly and the United States, where it has operated for more than 50 years.

Monari Federzoni is, above all, a family stor y Today, the company is led by Sabrina Federzoni, four th generation of the family, alongside Elena and Ines It is cer tified as a 100% women-owned business The nex t generation is already involved, with Vittor ia joining the company to continue a legacy built over more than a centur y Exclusively produced in Modena, this

Originally recognized as a standout in the premium pasta sauce categor y, Mom’s returns with a renewed focus on craftsmanship, flavor and differentiation. The relaunch introduces five distinctive varieties: Classic G arlic & Basil, Creamy Special Marinara, Hill Countr y Peach Pomodoro, Southwest Nopales Marinara and Spicy Smoked Arrabbiata, with each crafted to bring a fresh perspective to a categor y often defined by tradition

uum-formed pack age in the shape of a star The clear rec yclable pack age with a gold or silver edge provides a sneak peek into the product within, creating an alluring anticipation that enhances the overall customer experience It is per fect for a variety of occasions – from winter holidays to bir thdays, anniversaries and more It ’s a versatile packaging solution that suits any event Our star packaging adds a touch of magic to any item

There are two other product lines that can help you achieve higher perceived values One is a produc t line that will offer surprises It is a cylinder that looks like a metal can, but it is not a metal can As the company is named Billie-Ann Plas-

chip that tasted exceptional That led to ye a r s o f d e

our signature super-thin, crispy white

co

Xo

trends – it was about doing things the right way

GN: How has Xochitl stayed relevant for over three decades?

CS: B y focusing on fundamentals and being deliberate about change We star t with whole corn kernels, use traditional nixtamalization, roll the dough thin and make real tor tillas We only evolve when

balsamic vinegar reflec ts deep -rooted exper tise and respec t for tradition. With more than 5,500 wooden bar rels, M onar i Feder zoni owns one of the wor ld ’s largest bar r ique aging areas Sur rounded by the M odena countr yside, the company sustainably cultivates over 250 acres of vineyards, growing Lambrusco, Ancelotta, Trebbiano and Albana grapes. This careful selec tion and blending create a harmonious balance of sweetness and acidit y that enhances both traditional I talian cuisine and contemporar y inter national gastronomy

What’s New for 2026

• Classic Garlic & Basil – a clean, timeless anchor with bright tomatoes, whole garlic, and basil

• Creamy Special M ar inara – a r ich, velvet y take on marinara finished with butter and cream

• H ill Countr y Peach Pomodoro –r ipe peaches and Texas honey layered into a br ight tomato base for subtle sweetness

• Southwest Nopales Marinara – cactus, green chiles and her bs br ing an ear thy, distinc tly regional twist

• Spic y Smoked Arrabbiata – chipotle peppers add smok y depth and a steady, rounded heat

tics, the material that is used to replicate this look is plastic This allows you to provide a pack age that achieves a greater perceived value without the added cost of metal. Two, the unCANNY CAN. This cylinder style has a ring-pull design that sports an aluminum ring-pull on one end and a unique tamper evident form-fitting base on the other As you can see on the company website, w w w billieannplastics com, the sky is the limit for the number of uses for this new and exciting pack aging. What a way to make your product pop!

We can custom run to your size requirements We have a low minimum of only 1,000 pieces Our smallest diameter

it genuinely improves the product – not because the categor y demands it That discipline has kept the brand consistent, premium and trusted.

GN: Why is ingredient integr it y so impor tant to you?

CS: B ecause food is personal People ser ve it to their families and bring it to gatherings If our name is on the bag, it must meet the same standards I expec t in my own k itchen. Trust is earned one ingredient at a time

GN: Why transition to avocado oil?

CS: I’ve wanted to use avocado oil for

Built on a foundation of San Marzanostyle tomatoes, small-batch produc tion and simple, premium ingredients, the new recipes balance authentic I talian technique with flavors inspired by the Texas H ill Countr y The result is a line that delivers familiar comfor t with unexpec ted depth, from the subtle sweetness of Texas honey in the Peach Pomodoro to the ear thy br ightness of nopales, an ingredient rooted in both Southwestern United States and Southern I talian cook ing traditions

For more information, go to w w w .fwfarmstead.com.

c ylinder is 1 1/2 inches increasing to 7 inches in increments of approximately half an inch For t wo -piece boxes, all lengths, widths and heights are adjustable to your requirements in 1/32inch increments Vacuum form trays and inser ts using var ying gauges and colors can be as small as 2 x 1 or much larger Star ted in 1973, we are constantly changing the way we do business to help your business Billie -Ann Plastics is a miB Company (made in Brook lyn).

For more information, go to www.billieann plastics com, email info@billieannplastics com, call 718 497 5555 or stop by booth #2863

years because of its clean flavor, high smoke point and nutritional profile It allows the corn to shine while delivering the light, crispy texture we’re k nown for. I t doesn’t change who we are – it elevates the chip

GN: What ’s nex t for Xochitl?

CS: We’ll continue deliver ing thin and cr ispy premium tor tilla chips with a craveable authentic flavor – now gently cooked in avocado oil. New flavors are coming, and our commitment to quality remains unchanged

For more information, go to www xochitl com

d s

The new Basil Glaze captures the fresh, unmistak able aroma of M editerranean basil Made with Balsamic Vinegar of Modena and natural basil notes, it delivers a vibrant and balanced profile, ideal for pizza, Caprese salad, pasta and bruschetta It reinterprets the familiar charac ter of I talian pesto in a refined balsamic expression “I talian basil, reimagined in balsamic ”

The new Hot Glaze answers the growing demand for bold and fusion flavors Crafted with selected chili peppers, it introduces a pleasant heat while preser ving the signature sweet-and-sour har mony of balsamic vinegar I t en-

hances grilled meats, gourmet burgers, tacos and roasted vegetables – an invitation to “ tur n up the heat, the I talian way ”

The range showcased at booth #1740 also includes the new 100% Organic Balsamic Vinegar, developed to meet increasing demand for cer tified organic excellence, and the Lower Sugar Glaze, offering the same rich taste with fewer calories

This year also mar ks the launch of a refreshed label design for the M onar i Feder zoni Balsamic Vinegar line The new visual identit y combines moder n elegance with historic heritage, reflec ting authenticity and craftsmanship.

For more information, go to www par tner foodsgroup com or stop by booth #1740

Xochitl Elevates Its C lassic Tor tilla C hips with Avoc ado O il

For over 30 years, Xochitl has set the standard for premium tor tilla chips – celebrated for their thin, crispy tex ture, authentic Mexican craftsmanship, and unwavering commitment to quality –

collections is entering a new era FrieslandCampina’s A Dutch Masterpiece is evolving into Rembrandt, a strategic rebrand designed to enhance shelf impact, modernize storytelling and reinforce the craftsmanship behind the award-winning line

The new identity is debuting at the show, where retailers and buyers can experience updated packaging, merchandising strategies and an elevated premium positioning. Despite the visual transformation, the product itself remains unchanged

“ This is not a reinvention of the cheese,” said Josh R osen of Fr ieslandCampina “I t ’s a refinement of how we present it to today ’s specialty consumer ” The goal is to better reflec t the ar tistr y, patience and authenticity already inherent in the brand while creating a stronger emotional connec tion.

The rebrand comes at a pivotal moment Specialty cheese consumers are increasingly seeking premium imports with authentic origin stories, elevated entertaining appeal and clear quality signals Many shoppers are buying fewer items overall, but prioritizing higher- quality

the 14 entr ies in the competitive Br ie categor y, its small plant in R aival, in Easter n France, has snatched the big award again, just four years after its win with L’Indulgent for Best- of- Class Brie in 2022

R aival, the plant that produces Le Châtelain Br ie, is located in the M euse region of France not ver y far from Verdun, one of the most lethal battlegrounds of World War I with more than 700,000 casualties Today, M euse is a quiet, lush, green landscape populated with small farms of 30 to 50 cows that

wrapped up in their signature craft paper bag As ingredient transparency and oil choice continue to influence purchasing decisions, Xochitl is proud to introduce the next evolution of its por tfolio: tor tilla

products with strong provenance

For Fr ieslandCampina – one of the world’s largest dair y cooperatives – the shif t to Rembrandt simplifies the por tfolio while amplifying the appeal of aged Gouda and Dutch cheesemak ing traditions

Why Rembrandt?

Consumer research showed that shoppers were drawn more to cues of craftsmanship and aging than to painter-inspired branding tied to lesser-known artists. The name “Rembrandt” conveys mastery, artistry and heritage, while being shorter, more memorable and globally recognizable

The updated visual identit y reflec ts this direc tion, featur ing r ich lighting, rustic tex tures and moody, painter ly aesthetics reminiscent of Dutch masterworks. The packaging is designed to feel both luxurious and contemporar y, while improving shelf navigation through clearer SKU differentiation and familiar brand elements

The Cheese Remains the Star

The por tfolio continues to focus on four core var ieties: 6-M onth Aged G ouda

produce some of the best French milk which goes into the famous raw milk Brie de Meaux PDO at places like R aival. Even though Raival is a small dair y plant, it is one of the largest Brie de Meaux producers and this expertise is probably not unrelated to the fact that Raival has been awarded Best-of-Class Brie for two different recipes in a span of four years

Le Châtelain Brie has challenged longstanding assumptions about what a pasteur ized milk Br ie can taste like. I n fac t, some cheese lovers believe it is impossible to access the complex bold flavor of raw milk Brie in the United States because raw milk cheeses must be aged

chips now crafted with avocado oil

As consumers become increasingly ingredient-aware, oils have taken center stage in purchasing decisions Avocado oil has emerged as a favorite for its clean profile, high smoke point and neutral flavor – qualities that align seamlessly with Xochitl ’s commitment to qualit y without compromise For the brand, the decision was a natural ex tension of its philosophy, not a depar ture from it Xochitl’s chips are crafted using timehonored methods, beginning with whole corn kernels steeped in limewater, ground into masa and rolled thin for a light, crispy texture. The introduction of avocado oil enhances this process without altering what has always set Xochitl apar t: authentic corn flavor, satisfying crunch and a chip designed to complement – rather than overpower – fresh salsas, guacamole, and wholesome dips

From a retail and category perspective, the transition reflects broader momentum toward recognizable, trusted oils. Consumers are reading labels more closely than ever, and avocado oil has become a clear signal of

PDO, 12-M onth Aged G ouda PDO, R obusto and G oat G ouda Craf ted from Nor th Holland milk under Protec ted D esignation of Or igin standards, the aged G oudas deliver the nutt y depth, caramelized sweetness and cr ystalline tex ture that premium consumers seek R ather than expanding into for mats like snacks or slices, the brand is maintaining a curated approach “ The strategy is focus over fragmentation,” Rosen noted, emphasizing craftsmanship and authenticity as key differentiators.

Awards Reinforce Quality

The rebrand is suppor ted by industr y recognition At the Wor ld Championship Cheese Contest, the 6-M onth Aged Gouda earned a 2026 Best In-Class G old M edal, while R obusto received a Bronze. These accolades provide important validation for retailers and consumers seek ing assurance of quality

Merchandising

for Modern Consumers

FrieslandCampina sees strong potential in the growing home enter taining and charcuter ie trend. M erchandising will

more than 60 days by law And under those conditions, the Le Châtelain Brie recipe was developed. R aival wanted to show that it was not necessarily true A great-tasting Br ie can be made with pasteurized milk The key was to identify the r ight fer ments that incor porated into pasteurized milk to recreate the flavor, r ipening cur ve and tex ture that make French Br ie just mind-blowing –and stink y sometimes.

One of the beauties of Le Châtelain is its versatilit y When young, its chalk y core and light acidity more typical of a lac tic Brie will please literally ever yone, whereas as it ages and reaches its peak ,

modern quality across natural, conventional and specialty channels By adopting avocado oil, Xochitl strengthens its relevance with today’s shopper while honoring the brand equity it has built over three decades Most impor tantly, the upgrade required no compromise. Xochitl chips are still made for the moments that bring people together – from ever yday snacking to social get togethers with friends and family The move to avocado oil simply reinforces the brand’s long-standing promise: premium ingredients, authentic craftsmanship and chips that taste as good as the moments they ’re par t of.

As the tor tilla chip categor y continues to evolve, Xochitl’s shift to avocado oil represents a thoughtful step for ward –one that balances tradition with progress and meets today ’s expectations without losing sight of what matters most You can find Xochitl’s new tortilla chips made with avocado oil on shelves, along with its new Spicy Lime and Nacho flavors.

For more information, go to www xochitl com

emphasize wine pairings, cross-promotions and smaller formats that encourage tr ial Suggested pair ings include Caber net Sauvignon, Chardonnay, fig jam, nuts, cured meats and honey. At the same time, specialty cheese is increasingly consumed as an ever yday indulgence Consumers are building smaller boards, replacing meals with elevated snack ing and exploring aged varieties more frequently

A Premium Future Rooted in Tradition

As Rembrandt launches, FrieslandCampina aims to establish it as a leading name in aged Gouda within the U S specialty market The transition reflects a broader industry shift: heritage alone is no longer enough Today’s consumers seek products that combine authenticity with modern relevance, craftsmanship with clarity and tradition with compelling storytelling Rembrandt is positioned to deliver on all fronts – rooted in Dutch heritage and elevated through ar tistr y and awardwinning quality

For more information, go to w w w adutch masterpiece.com or stop by booth #658.

its flavor will gradually evolve to reach that t ypical pungent smell and flavor also k nown as unforgettable – en français, inoubliable

The bottom line is that you can pair it with everything, but just like its nature, be bold with it Put it to the challenge and try it with a quince jam or candied pecans and if you are a purist, give it some nice Champagne from the nearby region. Tr y this award-winning Brie for yourself at booth #356.

For more information, go to w w w lactalisamericangroup com or stop by booth #356

Sincerely, Brigitte (Cont ’d. from p. 1)

the table Sincerely, Br igitte’s newest produc ts continue that tradition with fresh flavors designed for enter taining, gifting and ever yday indulgence

Eve r y p ro d u c t b e gi n s w i t h p re m i u m

r B S T- f re e m i l k s o u rce d f ro m Wi s co n s i n

d a i r y f a r m s , c r a f t e d u s i n g v e g e t a r i a n

r e n n e t a n d t h e f i n e s t f r e s h i n g r e d i -

e n t s E a c h c h e e s e i s t h o u g h t f u l l y

m a d e t o m e e t t h e h i g h e s t s t a n d a r d s ,

i n c l u d i n g K o s h e r c e r t i f i c a t i o n b y O K

a n d H a l a l c e r t i f i c a t i o n b y E T I M A D s u -

p e r v i s i o n

Sincerely, Brigitte was born from the vision of Brigitte Mizrahi, whose passion for gourmet cheese was inspired by her Par isian roots That spir it continues today with an exciting new collec tion designed to br ing fresh inspiration to

y (Cont ’d from p 1)

rooted in traditional craftsmanship For retailers, this growing interest represents a timely oppor tunit y to elevate the categor y, and few brands are better positioned to deliver on it than Vermont Creamer y

“Cu l t u re d d a i r y i s n’t a f a d,” s ays H a r -

r i s o n K a h n , Pr e s i d e n t a n d G e n e r a l

M a n a g e r o f Ve r m o n t C re a m e r y “ I t ’s a re t u r n to t h e way gre at d a i r y h a s b e e n

m a d e f o r g e n e r a t i o n s – u s i n g t i m e ,

c a r e a n d f e r m e n t a t i o n t o u n l o c k f l a -

vo r ”

O n e s i gn a l o f t h i s s h i f t i s t h e co nt i nued momentum behind crème fraîche

O n c e c o n s i d e r e d a s p e c i a l t y i n g r e d i -

e n t , c r è m e f r a î c h e h a s m o v e d i n t o

e ve r yd ay co o k i n g, d r i ve n by i t s ve r s a-

t i l i t y, b a l a n ce d t a n g a n d p e r fo r m a n ce

Chef

Per fect for busy families, home bakers and desser t lovers alike, the new Fruit Crumble Mix pairs beautifully with fresh, frozen or canned fruit to create baker yst yle desser ts in minutes Featur ing a butter y crumble topping with the per -

the shelf

The cheese hasn’t changed, because it didn’t need to Cello’s award-winning Par mesan, R omano and Asiago, along with its expanding por tfolio of specialty cheeses, continue to be crafted with the same four th- generation family exper tise, the same Old-World techniques and the same uncompromising commitment to flavor What ’s new is how that standard of excellence shows up

One of the jewels in Cello’s por tfolio, Copper Kettle Parmesan, embodies exac tly what the brand stands for. Crafted in traditional copper kettles and aged for a patient 16 months, this hard, domestic cheese delivers rich, nutty flavor with a caramel-tinged finish that ’s both

your table

Rosemar y Thyme Bar

T h e R o s e m a r y T h y m e B a r i s a b o l d , n e w a d d i t i o n t o t h e b e l o ve d f l a vo re d

c h e e s e l i n e

Cheese Garden Gif t Set A

h e a r t o f t h e c o l l e c t i o n i s t h e

C h e e s e G a r d e n G i f t S e t , a b e a u t i f u l l y a r r a n g e d a s s o r t m e n t t h a t c a p t u r e s

t h e e s s e n c e o f f re s h , h e r b - fo r w a rd f l a-

v o r s Pe r s o n a l i z e a n y c h e e s e b o a r d

w i t h t h e s a v o r y y e t f l o r a l G a r l i c B a s i l ,

s we e t a

a c ro s s b o t h s we e t a n d s avo r y a p p l i c a-

t i o n s Co n s u m e r s a re d i s cove r i n g i t a s

a p r e m i u m u p g r a d e t o s o u r c r e a m –

o n e t h at fe e l s c h e f - d r i ve n ye t a cce s s i -

ble. I n addition, over the last few years,

i t g o t a b i g p u s h i nto t h e m a i n s t re a m

o n t h e b a c k o f “ h i g h - b ro w / l o w - b ro w ”

culinar y combinations involving caviar

a n d c rè m e f ra i c h e p u t o n va r i o u s c a r -

r i e r s, a rg u a b l y c u l m i n at i n g i n t h e “ M c -

C a v i a r ” s o c i a l s t u n t t h a t o c c u r r e d i n

Fe b r u a r y.

At Ve r m o nt C re a m e r y, c rè m e f ra î c h e

h a s a l w ay s b e e n c e n t r a l t o t h e b r a n d ’s

D N A C r a f t e d w i t h f r e s h c r e a m a n d

s l o w c u l t u r i n g , i t d e l i v e r s r i c h n e s s

w i t h o u t h e a v i n e s s a n d a c l e a n , n u -

a n c e d t a n g t h a t r e s o n a t e s w i t h

t o d a y ’s f l a v o r - f o r w a r d s h o p p e r s Fo r

r e t a i l e r s , i t o f fe r s a w a y t o t r a d e c o n -

s u m e r s u p w h i l e e x p a n d i n g u s a g e o c -

fec t balance of sweetness and tex ture, the mix delivers a classic homemade taste without the hassle of measur ing multiple ingredients from scratch

“Our goal has always been to make bak ing approachable while still delivering that homemade experience people love,” said Jill M cCauley, Co - O wner at

distinc tive and deeply satisfying I t ’s exemplar y of the produc t ’s superior qualit y that remains integral to the Cello name amidst the aesthetic transition

The refreshed pack aging system shar pens ever ything Vibrant, var iet ydriven color block ing makes each SKU easy to distinguish from across the case. Clearer descriptors and usage cues give shoppers instant understanding, no decoding required The iconic tr iangular wedge silhouette remains, but now it anchors a more confident, cohesive presence designed to build a stronger brand block in specialty cheese sets

I t ’s a thoughtful evolution rooted in a simple belief that specialt y cheese should feel inviting, not intimidating

b r i g h t a n d e a r t h y L e m o n S a g

cheese I t ’s an effor tless way to elevate g a t h e r i n g s o r o f f e r a t h o u g h t f u l , f l avo r - d r i ve n g i f t .

Spic y Selec tion

For those who crave a little heat, the Spic y Selec tion delivers a vibrant mix of bold, lively cheeses Smok y chipotle offers a deep, ear thy war mth, jalapeño cilantro brings a bright, zesty k ick with fresh herbal notes, and hot pepper adds a sharper, lingering heat. Each bite balances spice and flavor, per fec t for elevating snacks and spreads

Flavored Goat Cheese Line

Rounding out the lineup is the new Fla-

c a s i o n s a c r o s s c o o k i n g , b a k i n g a n d

e n te r t a i n i n g

T h e s a m e c u l t u r e d a d v a n t a g e i s

n o w p o w e r i n g r e n e w e d i n t e r e s t i n

cultured butter – a segment poised for growth as shoppers look beyond basic b u t t e r t o p r o d u c t s t h a t o f f e r d i s -

c e r n i b l e t a s t e d i f f e r e n c e s C u l t u r e d

b u t t e r ’s f e r m e n t a t i o n p r o c e s s d e v e l -

p s d e e p e r, m

r e c o m p l e x f l a v o r n o te s, m a k i n g i t e s p e c i a l l y a p p e a l i n g t o h o m e c o o k s i n f l u e n c e d b y r e s t a ur a n t - q u a l i t y re s u l t s.

“Consumers are willing to buy multiple butters for different occasions,” says K ahn “Cultured butter earns its place because you can taste the difference –whether it ’s on warm bread or in a pan.”

Vermont Creamer y ’s cultured butter is made by fermenting fresh cream before churning, resulting in a bold, but-

The I nvisible Chef “ The Fruit Crumble M ix is comfor ting, versatile and incredibly simple to make – whether you’re bak ing with apples, berries, peaches or seasonal favorites ”

Designed for convenience without compromising quality, the Fruit Crumble Mix aligns with The Invisible Chef ’s com-

mand for globally inspired, high- qual-

They want flavor They want discover y They want to understand what they ’re b r i n g i

utes.

Cello’s new system delivers exac tly that – a wor ld of flavor in ever y bite, communicated clearly and confidently For retailers, the impac t is tangible Cleaner sets Easier navigation Stronger variety distinction A premium look that earns attention without shouting for it The updated identity balances heritage with modern energy, helping Cello resonate with loyal customers while inviting new specialt y shoppers into the categor y I mpor tantly, the rebrand isn’t about

vored G oat Cheese line, a fresh and tangy addition that introduces a lighter, more delicate texture A range of flavorful goat cheeses, each with its own distinc t charac ter, from fruity to ear thy, or fier y Per fect for spreading, crumbling or enjoying on their own as a standout element.

S

ter-for ward flavor and exceptional perfor mance in cook ing and bak ing I t speaks directly to current categor y drivers: real dair y, simple ingredients and premium taste.

For categor y managers, the takeaway is clear Cultured dair y isn’t just growing – it ’s creating white space for premiumization, education and incremental sales With a por tfolio spanning crème fraîche and cultured butter, Ver mont Creamer y offers retailers a trusted brand to anchor that growth.

As Kahn puts it, “Cultured dair y invites consumers to slow down and savor That ’s not just good for flavor – it ’s good for American food culture ”

For more information, go to w w w .vermontcreamer y.com or stop by booth #765.

mitment to creating products that help customers bake confidently at home

The Fruit Crumble M ix will be available beginning August 2026 at selec t retailers and online

For more information, go to w w w.the invisiblechef.com or stop by booth #2270.

chasing trends, but rather about leading the categor y Cello is raising the bar for how specialty cheese presents itself and per forms at shelf

The brand has always combined Old Wor ld craf tsmanship with for wardthink ing innovation. This refresh simply brings that philosophy to the forefront. B ecause when the produc t sets the bar high, the pack aging should, too R etailers attending this year ’s show are among the first to exper ience the new look at booth #736 and explore how Cello’s sharper presence can drive incremental impac t in the year ahead

For more information, go to w w w cellocheese com and w w w schumancheese com, or stop by booth #736

in a way that is practical, efficient and tailored to their operations With experience across a wide range of industries and production environments, OK Kosher brings both technical expertise and a hands-on approach to every client relationship. Kosher cer tification continues to play an impor tant role in today ’s mar ketplace I t not only meets the needs of kosher consumers, but also ser ves as a recognized standard of qualit y and transparenc y Many companies pursue cer tification as par t of a broader strategy to strengthen their brand, expand

and ready-to-eat desserts The company uses incredibly high-quality ingredients and carefully considers the needs of pastry chefs in both production and packaging.

GN: What makes La Rose Noire different from other premium desser t brands in the market?

AB: Chef G érard Dubois’ dedication to his craft keeps La Rose Noire constantly innovating and developing new items

The brand is a trendsetter and a disruptor in the pâtisser ie space. I t is also deeply committed to the communit y where its produc tion plant operates, providing scholarships for industr y training, building schools and classrooms, and donating food to local charities in the Philippines

GN: La Rose Noire has such a strong reputation for qualit y and craf tsmanship

Can you share a little about what goes

with additional options that respond to growing demand for premium cheeses that fit a variety of ever yday uses and dietar y needs.

Leading the introduc tions is Président Lac tose Free Feta Crumbles (6 ounces)

T h e p ro d u c t re p re s e n t s t h e f i r s t l a c -

t o s e - f r e e f e t a o p t i o n f r o m a n a t i o n a l

b r a n d , o f f e r i n g a n a c c e s s i b l e s o l u t i o n

f o r t h e m a n y c o n s u m e r s w h o e x p e r i -

e n c e l a c t o s e m a l a b s o r p t i o n . W i t h a n

e s t i m a t e d 3 6 % o f A m e r i c a n s r e p o r t -

i n g s o m e d e g r e e o f l a c t o s e m a l a b -

s o r p t i o n ( s o u r c e : S t o r h a u g C L , Fo s s e

S K , Fa d n e s LT C o u n t r y, r e g i o n a l a n d

g l o b a l e s t i m a t e s f o r l a c t o s e m a l a b -

Bonne Maman (Cont ’d from p 1)

signature Bonne Maman way: simply, and with love

Staying true to the Bonne Maman promise, Concord Grape Fruit Spread is carefully prepared with traditional exper tise, made with simple, premium ingredients that can be found in your k itchen This exper tise allows Bonne

into new markets and meet the expectations of retailers and consumers alike

The certification process itself is structured

into mak ing the produc ts so special?

AB: La Rose Noire takes pride in ever ything it produces and sources the ver y best ingredients for its products, including AOP French butter, fruit purées and carefully selec ted single - or igin chocolate Its attention to detail is remark able, from hand-painted décor to handmolded tar t shells Each piece is handinspec ted by a highly trained team to ensure rigorous quality control and testing

GN: How are retailers and foodser vice operators using La Rose Noire produc ts to elevate their desser t offerings?

AB: La Rose Noire produc ts give pastr y chefs a unique advantage by offer ing significant time and labor savings without sacrificing quality Each tar t shell is hand-lined to create a moisture barrier that helps prevent sogginess.

GN: Are you seeing any key trends in

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Président Lac tose Free Feta Crumbles deliver the same fresh and creamy flavor associated with its traditional feta while removing the lac tose bar r ier for sensitive consumers The convenient crumble format makes it easy to incorporate into salads, grain bowls, roasted vegetables and other Mediterranean-inspired dishes.

Also new is the Président G ar lic & Herbs Brie Log, a flavor ful ex tension of the brand’s established brie log format The produc t combines the smooth, creamy taste of Président brie with a sa-

Maman Concord Grape Fruit Spread to deliver a homemade taste that is familiar yet elevated and irresistibly delicious

Featuring generous amounts of premium Concord Grapes, this smooth, easy-to -spread, full-bodied Concord Grape Fruit Spread has no artificial flavors or colors and is not made with high fructose corn syrup It is also non-GMO Project Verified, OU Kosher and gluten free

and straightforward Companies begin by submitting product and ingredient information, followed by a detailed review and onsite evaluation Once approved, certification is maintained through regular communication and support, ensuring that standards are upheld while allowing businesses to operate smoothly.

OK Kosher ’s global reach allows it to suppor t companies wherever they operate, while still maintaining a personalized approach Whether work ing with a growing brand or an established international manufac turer, the focus remains the same: responsiveness, clarity and dependable cer tification.

baker y or premium desser ts right now that La Rose Noire is especially well positioned to suppor t?

AB: With the rise of GLP-1 medications, w e’r e s e e i n g a s h i f t t o w a r d s m a l l e r p o r t i o n s a n d a g re a t e r fo c u s o n we l lmade desser ts with high- qualit y ingre -

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GN: How has the par tnership with Atalanta Premium Brands helped grow La Rose Noire in the U S market?

AB: With Atalanta’s strong market position, we are uniquely able to ser ve multi- channel needs and access distri-

vor y blend of gar lic and her bs that is per fec t for enter taining and ever yday snacking The sliceable log shape and siz make it well suited for crackers, cheese boards and canapés. The new var iet y adds a flavor-for ward option to a format that has already proven popular with consumers

R o u n d i n g o u t t h e l i n e u p a re t wo n e w Pré s i d e n t Pu b C h e e s e s v a r ieties – Aged White Cheddar and Chedd a r & Pi m e n t o ( b o t h 8 o u n c e s ) T h e Aged White Cheddar is made with premium aged white cheddar to deliver a bold cheddar profile while maintaining the light, whipped tex ture that defines Pré s i d e n t Pu b C h e e s e T h e s p re a d wor ks well across a range of occasions, including sandwiches, burgers, cheese

I n addition to your PB&J, tr y using B onne M aman Concord Grape Fruit Spread as an ingredient in a delec table desser t or a snack for enter taining Visit the brand website and tr y recipes for Glazed M eatballs, Concord Grape Glazed D onut Holes, PB&J M ilkshakes, Prosciutto & G oat Cheese Toast and more at w w w bonnemaman us

The launch of this exciting new flavor

At its core, OK Kosher is about par tnership B y combining deep industr y knowledge with a commitment to client ser vice, OK Kosher helps companies move for ward with confidence – bringing their produc ts to mar ket with trusted kosher cer tification and the suppor t of a team that stands behind them. Whether you are explor ing kosher cer tification for the first time or look ing to expand your cur rent program, OK Kosher is ready to guide you ever y step of the way

For more information, go to w w w.ok.org or stop by booth #1883.

bution par tners across foodser vice, the cruise industr y, retail per imeter and large -scale manufac turing

GN: What are you most excited to showcase at this year ’s show?

AB: We’ve recently reintroduced La Rose Noire’s Single - Or igin Chocolate Tar t Shell This 69% couver ture shell is thin enough to cut through easily with a fork but sturdy enough to hold fillings while maintaining its delicate, snappy texture

GN: If you could leave retailers with one key takeaway about La Rose Noire, what would it be?

AB: Clean, exceptional ingredients and labor savings, without sacrificing quality

For more information, go to w w w .atalantacorp.com, call 908.351.8000, email gscustomerser vice@atalanta1 com or stop by booth #2040

boards, dips and sauces, offer ing cons u m e r s

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Together, these introduc tions continue Président ’s focus on br inging innovation and var iet y to the specialt y cheese categor y while suppor ting retailers with produc ts that encourage trial and repeat purchase

For more information, go to president cheese com or stop by booth #356

is also suppor ted with a national media campaign to provide awareness and engagement

B onne M aman Concord Grape Fruit Spread is available in selec t retailers nationwide in a 12.7- ounce jar.

For more information, go to w w w bonne maman us, email info@worldfiner com or stop by booth #1436

Paesana (Cont ’d. from p. 1)

sophisticated ingredients t ypically found only on restaurant menus

The Reser ve collec tion includes three standout varieties: Truffle, Champagne and Cognac Creamy Pasta Sauces. Each is made with impor ted Italian tomatoes, real heavy cream and signature culinar y ingredients for a versatile, elevated cook ing experience

Paesana Reser ve Truffle Creamy Pasta Sauce blends impor ted I talian tomatoes, heav y cream, gar lic, basil and spices with white truffle –infused ex tra

driven innovation across the line After introducing Dubai Cones and Dubai Chocolate Bars in 2025, we’re riding that wave with several exciting new additions These include first to mar ket Dubai Cone flavor mixes featur ing Peanut Butter, Strawberr y and Hazelnut fillings, along with an assor tment of new mini chocolate squares and truffles At the same time, we haven’t slowed down innovation within our or iginal waffle cone line This year, we’re launching a new range of fruit-flavored waffle cones, featur ing flavors like M ango White Chocolate, Orange Dar k Chocolate and many more!

flavor and produc ts consumers can trust What began in a mother ’s small k itchen in S onoma has continued for generations, staying true to the same family recipes, her bs and preparation methods she used from the ver y beginning Even as that small k itchen grew into commercial produc tion, M ooney Farms remained committed to creating a process that could faithfully replicate the or iginal homemade flavor and recipes preser ved in the family cookbook . As the leader, B ella Sun Luci stands

RS: The holidays are truly where Hot Ruby Cranberr y cider shines I t ’s warm, inviting and nostalgic – it feels like something special the moment you ser ve it. For many customers, it becomes par t of their traditions, whether that ’s Thanksgiving, Christmas or winter gatherings That emotional connec tion is a big reason why it sells so well during that season

GN: We often hear that people connec t deeply with the stor y behind Hot Ruby. Why does that matter in retail?

RS: Customers and store owners alike love the stor y of Ruby and how her cider began I t ’s not just another beverage on the shelf – it has a real person and legac y behind it That stor y gives retailers something meaningful to share, and

virgin olive oil The result is a silk y, balanced sauce where the aromatic truffle note leads to a savor y finish I t pairs especially well with penne, r igatoni, fettuccine or pappardelle

Paesana Reser ve Champagne Creamy Pasta Sauce combines impor ted I talian tomatoes, heav y cream, onion, shallots, gar lic, butter, basil and spices with Champagne and white truffle -infused ex tra virgin olive oil Champagne takes center stage, br inging br ight acidit y that balances the richness of the cream and creates an elegant, refined flavor I t complements seafood such as shrimp,

GN: Who is the target mar ket for your brand?

AA: Our target mar ket is consumers who love indulgent, fun and shareable treats This includes families look ing for a snack or desser t as well as shoppers seeking unique and exciting flavors Our mini waffle cones capture the best par t of a classic sundae cone in a convenient, bite -sized format, appealing to anyone who enjoys premium chocolate and creative flavor combinations Retailers benefit by offering a produc t that satisfies both ever yday cravings and special treat occasions

GN: Has Just The Fun Par t won any

apar t from the rest for its dedication to premium ingredients and traditional preparation methods Unlike many impor ted sun- dr ied tomatoes which are heavily salted during processing, Bella Sun Luci products are carefully prepared to preser ve their naturally r ich flavor and vibrant taste while maintaining a cleaner, healthier profile with less sodium and no unnecessar y additives

B ella Sun Luci believes great food star ts with great ingredients That philosophy guides ever y step of the process, from recipe development to final pack aging. While many competing brands use fillers or inflammator y seed

it helps customers feel connec ted to what they ’re buying In today ’s market, that authenticity really stands out

GN: With such strong holiday demand, how should retailers think about bringing it into their store?

RS: I always tell retailers – lean into the holidays That ’s your biggest oppor tunity Hot Ruby creates an experience instore When customers taste it warm, it instantly connects It ’s one of the easiest ways to create a seasonal moment that drives real sales.

GN: Is it str ic tly a seasonal produc t, or does it have life beyond the holidays?

scallops or crab, as well as roasted chicken or delicate pasta dishes

Paesana R eser ve Cognac Creamy Pasta Sauce features impor ted I talian tomatoes, heav y cream, onion, shallots, garlic, basil and spices, finished with Cognac brandy and 100% extra virgin olive oil. I t delivers war m depth and subtle complexit y that pairs naturally with sautéed mushrooms, gr illed steak or roasted vegetables

Cream sauces can be difficult to execute consistently at home, but Paesana R eser ve delivers r ich tex ture and balanced flavor with minimal effor t.

awards

ECRM Candy Show, a recognition voted

lec ted as a Top Ten Pick in the Cool New Pro

As demand grows for high-quality, ready-to-use gourmet products, Paesana Reserve offers retailers a differentiated, premium line that stands out on the shelf Retailers, brokers and buyers interested in carrying the Reserve collection can contact the Paesana sales team at 631.845.1717 or email sales@paesana.com.

With Paesana Reser ve, shoppers can enjoy restaurant- qualit y creamy gourmet pasta sauces – no reser vations required

For more information, go to w w w .paesana.com or call 631.845.1717.

pany ’s success?

AA: To attr ibute our success, it star ts with a genuine passion for what we do, paired with a highly experienced team Just The Fun Par t is a tightly k nit group of professionals with years of hands- on experience across sales, operations and the food industr y. That exper ience allows us to move quick ly, spot trends early and execute with consistenc y and care We’re so excited to continue bringing retailers standout, on trend produc ts in 2026 and beyond

GN: To what do you attribute your com-

oils, Bella Sun Luci produc ts are packed in olive oil, delivering bold flavor and a wholesome experience consumers can feel good about ser ving their families Mom would be proud that the company has never strayed from the or iginal recipe handed down over generations –a tradition that continues to define who Mooney Farms is today

Today ’s consumers are seek ing authenticit y, qualit y and transparenc y more than ever before, and B ella Sun Luci continues to lead the categor y with uncompromising standards and exceptional taste. This dedication has positioned the brand as a top -tier pantr y

For more information, go to www justthe funpar t.com, call 551.333.1119 or stop by booth #2255.

staple, br inging elevated flavor and gour met-inspired taste to the home chef ’s table

As a woman- owned and family- operated company, M ooney Far ms takes pr ide in creating premium sun- dr ied tomato produc ts that bring Californiainspired flavor to k itchens across the countr y

“Our dedication to doing things the right way rather than the easy way continues to define who we are as a company,” says the Mooney Farms family

For more information, go to w w w.bella sunluci com or stop by booth #1658

GN: What helps it continue selling after the holiday season ends?

RS: Education and simple suggestions When customers realize they can ser ve it cold, mix it or use it for enter taining, it opens up new occasions We’ve seen stores keep momentum going by repositioning it – moving from a coz y winter display to a fresh, enter taining-focused setup

GN: What k ind of results are retailers seeing with Hot Ruby?

RS: Dur ing the holidays, it moves quick ly – it ’s often one of their strongest seasonal sellers But what ’s exciting is that many stores see repeat customers come back for it even af ter the season ends That ’s when it shif ts from a seasonal hit to a year-round oppor tunity

GN: What would you say to a store owner considering bringing it in?

RS: O wn it as a holiday feature – that ’s where it will per for m best. But k now that you’re not br inging in something that disappears af ter December You’re br inging in a produc t your customers will remember, ask for and find new ways to enjoy throughout the year

For more information, go to w w w .drinkhotruby.com.

and thoughtfully made k itchen accessor ies she grew up with Af ter settling in Houston, she realized that the jams, m u s t a rd s, o i l s a n d a r t i s a n a l to o l s s h e l ove d we re n e a r l y i m p o s s i b l e to f i n d. What began as a personal effor t to imp o r t s m a l l b atc h e s fo r h e r s e l f, f a m i l y and friends quick ly gained momentum H e r h o b by s o o n t ra n s fo r m e d i nto a b u s i n e s s, a n d Th e Fre n c h Fa r m wa s bor n – an impor ter dedicated to shari n g Eu ro p e’s f i n e s t w i t h a n A m e r i c a n audience

moments such as the Summer Fanc y Food Show, the focus remains clear: delivering exceptional quality while evolving to meet the needs of today ’s k itchens

R ooted in Califor nia, O Olive Oil & Vinegar works closely with local growers to ensure ever y step of produc tion reflec ts a commitment to sustainabilit y, transparenc y and craf tsmanship The most recent har vest represents the culmination of that process – oils that ex-

and real nutr itional value. Fresh dair y produc ts fit per fec tly into that lifestyle because they offer protein, versatilit y and rich flavor without unnecessar y additives This is necessar y for a repeat buy

GN: What does ‘fresh eating’ mean to Crave Brothers?

RC: For us, fresh eating star ts at the source Our cheeses are made with fresh milk from our own dair y herd in Waterloo, Wisconsin, just across the road from our cheesemak ing facilit y Our milk is

with the launch of the new The Pioneer Woman Chocolate Collec tion by Sweet Shop USA The collec tion, which features a hand- developed assor tment of Ree’s favorite flavors, was developed in par tnership with Ear thbound Brands, a licensing, produc t and design agenc y.

The launch marks an exciting expansion of the The Pioneer Woman brand into the premium confec tioner y categor y, building on R ee’s longstanding connection with consumers who appreciate qualit y, char m and a touch of sweetness in ever yday living. Craf ted in par tnership with Sweet Shop USA, k nown for its small-batch craftsmanship and high- quality ingredients, the thoughtfully curated assor tment ranges from $9 to $50

The collection blends timeless chocolate traditions with Ree’s signature approachable elegance. From decadent truffle assor tments to seasonal gif t boxes, each item reflects her passion for

A Commitment to Quality

From its beginnings, The French Far m has sought out the most exceptional gourmet producers across Europe The French Far m wor ks closely with small, family-owned ar tisans who uphold generations of tradition, authenticit y and craftsmanship. Ever y product in the catalog, whether a handcrafted olive wood board, a jar of jam made from old-world recipes, or a classic French mustard, is created with intention and care These items stand out on shelves not only for their exquisite flavors and thoughtful ingredients, but also for their beautiful

press the charac ter of the land while meeting the highest organic standards. Beyond the produc t itself, O Olive Oil & Vinegar places strong emphasis on how consumers and professionals interac t with premium ingredients Ex tra virgin olive oil plays a central role in both home and commercial k itchens, where precision, consistenc y and reliabilit y matter. Recognizing this, the brand continues to innovate not only in flavor and quality, but also in usability

This thoughtful approach reflec ts a broader vision of modern food culture,

pipelined underground direc tly to our cheese plant and is used to craf t our cheeses that taste fresh, creamy and authentic.

GN: How does Crave Brothers suppor t healthier eating habits?

presentation Retailers trust The French Farm because it prioritizes products that deliver both exceptional qualit y and strong visual appeal, ensuring they resonate with customers seek ing something special

Why Retailers Choose The French Farm

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s u m e r s w a n t fo o d s t h a t fe e l i n d u l g e n t

bringing people together

“Anyone who has watched my cooking show or enjoyed my cookbooks through the years knows that I have a lifelong love of all things chocolate,” said Drummond “After tasting and mak ing countless recipes over the decades, I’m so excited to offer this chocolate collection – it’s absolutely delicious and reflec ts the desser ts I make in my own kitchen ”

The full assor tment is shipping out to specialty, gift and gourmet retailers nationwide, including selec t Dillard ’s depar tment stores, this June

Retailers attending this year’s show are invited to experience the collection firsthand at booth #2336. For wholesale inquiries, contact Sweet Shop USA at sales@sweetshopusa com or 903 575 0033

About Ree Drummond

Ree Drummond is a New York Times best-selling author, television personality and entrepreneur best known for The Pioneer Woman. Through her cookbooks, television show and produc t lines, Ree

culinar y retailers throughout the

where premium produc ts must balance authenticity with practicality. O Olive Oil & Vinegar ’s philosophy is grounded in the belief that excellence should feel accessible – suppor ting creativity without unnecessar y complexity

As the brand expands its presence across retail and foodser vice channels, its commitment to domestic agriculture remains unchanged. Suppor ting California growers and investing in sustainable prac tices are foundational to the company ’s long-term strategy and integral to its identity within the specialty food

b u t s t i l l f i t i n t o b a l a n c e d e a t i n g

GN: What trends are you seeing in dair y and specialty cheese?

RC: Consumers continue to seek authentic exper iences and globally inspired flavors Fresh cheeses are especially popular because they ’re versatile, mild and pair well with fresh produce, her bs and bold flavors Crave Brothers offers a var iet y of fresh mozzarella sizes, per fec t for different applications (pear ls, medallions and even hear t shaped)

has built a beloved lifestyle brand centered on food, family and home

About Sweet Shop USA

Founded in 1953, Sweet Shop USA is a premier chocolate manufacturer specializing in American handcrafted chocolates made with high-quality ingredients and traditional techniques For decades, the company has been k nown for its commitment to excellence and beautiful giftable confections enjoyed nationwide

About Ear thbound Brands

Ear thbound Brands is a leader in licensing, produc t and design ser vices. With more than 25 years of exper tise, Ear thbound Brands par tners with top retailers and wor ld-renowned brands to ex tend their reach through strategic brand ex tensions, innovative produc t design and development, and brand identit y and creative ser vices B y connec ting iconic brands with best-in- class par tners, Ear thbound Brands dr ives brand growth on a global scale Lear n

Th

tailers

ships with European ar tisans allow The

For more information, go to wholesale thefrenchfarm com, email wholesale@frenchfarm com or call 713.660.0577.

landscape. Look ing ahead, O Olive Oil & Vinegar

For more information, go to

ooliveoil

GN: What message would you like retailers and consumers to take away?

RC: Fresh eating doesn’t have to be complicated or a seasonal trend When you star t with high- quality ingredients, simple meals become memorable At Crave Brothers, we’re proud to br ing far m-fresh, award-winning cheeses to tables across the countr y while staying true to our family farming roots. Contac t Crave Brothers today to learn more about our brand, produc t offerings and job oppor tunities!

For more information, go to www cravecheese com

more at w w w ear thboundbrands com

For more information, go to w w w sweet shopusa com, email info@sweetshopusa com, call 903 575 5512 or stop by booth #2336

Vinaigrette with sweet and fragrant aged I talian balsamic vinegar ; Tuscanstyle Sonoma Vinaigrette, rich with garlic and Califor nia sun- dr ied tomatoes; Califor nia Vinaigrette with sweet oranges and wildflower honey ; premium Champagne Vinaigrette; and M eyer Lemon Vinaigrette with basil and honey The 100% olive oil salad dressing line is a natural fit for Mooney Farms’ Bella Sun Luci I talian Kitchen line, which features premium California-grown and Mediterranean-inspired foods created from authentic family recipes.

For more information, go to w w w.bella sunluci com or stop by booth #1658