The Inspired Home Show® is the industry epicenter for everything new in home + housewares, bringing both enduring and emerging trends to the table. Since 1939, the Show has been a reliable marketplace for brands to introduce the next must-have products customers are looking for.
Don’t miss this milestone event where the industry connects around innovation, insight and inspiration.
By Gina Acosta
Takeaways From NRF’s Big Show
THESE TECH TRENDS ARE STEERING THE TRAJECTORY OF THE GROCERY RETAIL INDUSTRY IN 2025.
More than 60,000 steps were taken over the span of three days.
Countless double espressos were consumed.
And hundreds of AIpowered solutions were demoed – while some attendees did “The Hustle” under a giant disco ball.
Another Big Show from the National Retail Federation (NRF) has wrapped, and what a show it was.
Nearly 40,000 of retail tech’s most influential leaders, vendors and solution gurus from more than 100 countries descended once again on New York City’s Javits Center to kick o the new year in style, along with 6,200 brands and 450 speakers across 175 sessions.
This year’s 114th Big Show featured a wealth of insights and innovations with signifi cant implications for grocery retailers navigating a rapidly changing marketplace. Here’s a closer look at the standout trends identifi ed at the show.
1. Next GenAI
Just like last year, AI stood out again as the dominant theme at the show, with more than 125 exhibitors presenting AI-powered tools tailored to retail. Grocery retailers have signifi cant opportunities to leverage generative and agentic AI to improve forecasting, personalization, operational e ciency and revenue growth.
Key Trends: Digital Twins, Forecasting Enhancements and Personalization Tools
2. Intelligent Supply
Chain
Supply chain optimization was a key theme at NRF, and for grocery retailers, reducing waste and improving e ciency are critically important this year.
Key Trends: Physics AI, End-to-End Traceability, and Food Waste Reduction
3. Truly Frictionless Experiences
Today’s grocery shoppers prioritize convenience, and frictionless technologies are reshaping their in-store and online experiences. But a lot of frictionless solutions still have way too much friction. These innovations aim to streamline every step of the shopping process.
Physical stores are leveling up with technologies that enhance both
customer interactions and operational e ciency, solving core pain points.
Key Trends: Network as a Service, Private Cellular Networks and Seamless Integration of Digital Tools
5. Agility in Times of Uncertainty
John Furner, president and CEO of Walmart U.S., opened NRF’s Big Show by noting that 2024 was a year of numerous challenges (port strikes, infl ation, grocery price speculation, labor constraints, geopolitical upheaval, etc.), but that retailers were able to succeed amid so much uncertainty.
This year, however, promises to bring “more uncertainty, more challenges,” Furner said. Some of those challenges might not necessarily be related to shoppers complaining about grocery prices, however.
Michelle Evans, global lead: retail and digital consumer at Euromonitor International, said that for U.S. grocery shoppers, price remains a top shopping motivation, but “it’s on the decline.”
Evans continued: “Consumers are also considering ... the quality [and] the authenticity of the product. Does the company o ering this product align with my personal values? ... Consumers are also willing to pay more for health and nutritional properties and superior taste.”
According to Evans, e-commerce grocery is forecast to increase by 5% in 2025, while retail foodservice growth is on a 2.7% upward path, compared with just 1% for the North American grocery sector overall.
“As shopping expectations continue to evolve and elevate, the challenge is providing that level of convenience for consumers,” Evans notes, especially when reaching out to shoppers across the full spectrum of convenience — from their phones to their local neighborhoods.
National Food Faces Day. Ask shoppers of all ages to share on your social media channels their best creations.
13
National Scrabble Day. Our dream is to use all seven tiles to create a word.
7
Metric System Day. Since it’s used widely everywhere else, should we give it another try here?
1
April Fools’ Day
National Sourdough Bread Day
8
Step Into the Spotlight Day. Encourage your associates to improve on any skills they have and bring them to others’ attention.
14 International Moment of Laughter Day. Try to nd one daily – not just today.
20
Easter 21 For International Hemp Day, showcase all of your products featuring this versatile plant.
27
On World Design Day, make sure that your website, signage and more are up to snuff.
28
Global Pay it Forward Day. Urge associates and shoppers to kick off a chain of good deeds to make the world a nicer place.
Month of the Military Child
National Afternoon Tea Month
National Brunch Month
National Fresh Celery Month
National Lawn and Garden Month
National Pecan Month
National Soft Pretzel Month
National Soy Foods Month
National Stress Awareness Month
Month
15
Tax Day. It’s that time already?
22
Earth Day is a ne time to reaf rm your business’ commitment to a greener future.
29
National Peace Rose Day. Have your oral department come up with a special arrangement in honor of this enduring cultivar.
2
National Walking Day. Getting those steps in is important for associates and customers alike.
3
Independent Artist Day. Display the work of local painters and illustrators, or, funds permitting, hire one to create a store mural.
4
Vitamin C Day. Show shoppers how they can get the recommended daily amount of this key nutrient through diet and supplements.
9
National Mature Women’s Day. Provide tips, recipes and retail dietitian consultations to keep this demographic looking and feeling its best.
16
World Semicolon Day: Let’s use it correctly; grammarians will applaud us.
23
National English Muf n Day. We’ll take ours toasted and buttered.
10
National Bookmobile Day. Invite one of these vehicles to park near your store to bring reading material within easy reach of customers.
11
National Clean Up Your Pantry Day. Offer shoppers tips on how to do just that.
5
It’s National Deep Dish Pizza Day, even if you’re not from Chicago.
12
The Jewish holiday of Passover begins, continuing through April 20.
17
National High Five Day. Let your associates know that you appreciate all that they do.
24
30
National Bubble Tea Day. Promote this trending beverage at your in-store café, or encourage shoppers to make their own at home from a kit or from scratch.
18
National Velociraptor Appreciation Day. Why not?
25
National Bucket List Day. YOLO!
National Telephone Day.
If you haven’t already, debut an opt-in texting service informing customers of promotions, special offers and when online orders will be delivered.
19
Dutch-American Friendship Day. It’s a Gouda thing.
26
It may be National No Makeup Day, but exfoliating and moisturizing (with products from your HBW aisle) are still important for healthy, glowing skin.
NIQ, Total U.S. (all outlets combined) during the 52 weeks ending Jan. 4, 2025
Functional Drinks
What You Need to Know
A rise in usage from last year highlights a growing interest in functional drinks as part of a holistic approach to health and wellness. While drinks that provide immediate bene ts like hydration and energy are consumed the most, bene ts that target long-term health goals like in ammation and anti-aging have grown more.
Familiar bene ts like vitamins and minerals will pair well with more cutting-edge ingredients (e.g., adaptogens, mushrooms) to help meet consumer demand for beverages that contain multiple functionalities. Accessible education (e.g., on-pack, online) about these ingredients will help build habitual consumption.
The sober-curious movement, primarily driven by consumers seeking healthier alternatives, results in demand for nonalcoholic beverages, particularly in social settings. As sober-curious bars gain momentum and nonalcoholic menus expand, opportunities rise for functional beverages to expand their reach on the basis of both health and taste.
Consumer Trends: Key Takeaways
Brands can build strong connections with consumers by providing clear and concise information about functional drinks. Transparent messaging effectively communicates product bene ts, fostering trust and loyalty. Simplifying complex ingredients and health claims empowers consumers to make informed decisions.
“Flavorful” is the attribute most associated with functional drinks, ranking higher than bene ts that these drinks actually offer. This means that consumers expect functional drinks to provide a avor-forward experience, which can encourage more consumption occasions.
The increased incorporation of functional beverages into daily habits in 2024 signi es a transition toward intentional consumption tied to dayparts. Highlighting how these drinks can t into different parts of the day will promote consistent use and appeal to those looking for energy and wellness all day.
Opportunities
With six in 10 consumers seeking beverages that help them unwind, there’s an opportunity to innovate and encourage regular consumption. Amid rising stress and busier routines, highlight these drinks for their calming e ect, which can promote emotional wellbeing and ease daily stress management.
Thanks to the sobercurious movement, 60% of consumers want functional drinks to be featured more prominently at bars and restaurants. Interest in these locations serves as a starting point for other social occasions, such as sports arenas and concert venues.
Consumers are intrigued by di erent functional ingredients and open to trying new products. Brands should adopt an intuitive approach, streamline messaging, and highlight benefits to foster commitment and stimulate exploration of innovative o erings.
By Barbara Ruhs, MS, RDN
Anti-Obesity Drugs’ Impact on Retail
GLP-1 MEDICATIONS CAN HELP PEOPLE LOSE WEIGHT, BUT FOOD RETAILERS CAN HELP THEM KEEP IT OFF AND STAY HEALTHY.
With a 700% increase in prescriptions for GLP-1 medications used for weight loss between 2019 and 2023 and the market anticipated to grow to $150 billion by 2030, food retailers are seeking ways to capitalize on the trend. Although a new study released by Cornell University and Numerator shows that GLP-1 users reduce grocery spending by 6% to 9%, the data also shows that they’re shifting spending habits away from sweets and snack products to the produce, yogurt and protein categories.
A Growing Appetite
Despite the high cost of GLP-1 medications – more than $1,000 monthly – and side effects, their effectiveness at producing weight loss is driving demand. While an estimated 6% of U.S. adults are currently using GLP-1 drugs for weight loss, surveys show that more than 30% of Americans are interested in trying them. Novo Nordisk, the pharmaceutical manufacturer of Ozempic, reports that 25,000 Americans a week are signing up to take Wegovy, the rst FDA-approved GLP-1 injection for the treatment of obesity.
How They Work
Glucagon-like peptide 1 (GLP-1) is a naturally occurring hormone produced in the small intestine that triggers the release of insulin in response to eating. Insulin is an essential hormone that allows the body to use the food you eat for energy. As insulin increases, glucagon hormone production decreases, and as a result, food stays in the stomach longer, effectively slowing down digestion and creating the feeling of fullness, or satiety. When it takes longer to digest food, less glucose goes into the bloodstream, so blood sugar doesn’t spike as easily. In addition to reducing hunger signals and taste perception, GLP-1 drugs also minimize food cravings and impulses regarding such addictive substances as alcohol and tobacco.
Nutritional Concerns
Although GLP-1 drugs get a lot of buzz for their bene ts, a large percentage – 50%-75% – of people who try the medications stop using them within a year, due to side effects that can range from mild to severe. While many of the gastrointestinal disturbances, such as nausea, diarrhea and
constipation, resolve within a few months, the biggest complaint of GLP-1 users is rebound weight gain when medication use is stopped. Although losing weight rather effortlessly by taking a weekly injection is appealing over the alternatives of diet and exercise, without attention to adequate nutrition, many GLP-1 users inadvertently lose muscle (lean body mass) and experience nutrient de ciencies that create other health issues.
When it comes to improving health, GLP-1 drugs aren’t a risk-free panacea. According to Sarah Marjoram, MS, RDN, a dietitian who specializes in food as medicine, “When it comes to improving health, seeking the advice of a registered dietitian is the way to get personalized nutrition guidance and support in making lifestyle behavior changes that are the
“When
—Sarah Marjoram, MS, RDN
key to long-term and healthy weight management.” Dietitians can help people who are considering GLP-1 drugs, assist individuals taking them who may have side effects, and guide individuals on weight maintenance after they’ve stopped taking the medication.
Food Industry Reaction
Among CPG companies, Conagra and Nestlé are seeking market share by marketing products to GLP-1 shoppers. Using food labels to call attention to speci c nutrients such as high protein and high ber is a smart tactic that grocers should take note of by highlighting options throughout the store, especially in perimeter departments. Ready-prepared, portion-controlled meals and convenient snacks featuring fresh, better-for-you ingredients (lean meat, beans, seafood, produce, eggs, yogurt and smoothies) can appeal to a wide variety of health-conscious shoppers. Whether it’s offering nutrition services that complement the prescriptions sold in the pharmacy or employing nutrition expertise in boosting your marketing credibility and media outreach, now, more than ever, is the time for grocers to call on registered dietitian experts.
Barbara Ruhs, MS, RDN, is the owner of MarketRD.com, a marketing agency that provides nutrition and health strategy to food brands. A former retail dietitian (RD), she launched and directed an annual supermarket RD symposium for eight years. Connect @BarbRuhsRD on Instagram and LinkedIn.
Community Spirit
THIS YEAR’S OUTSTANDING INDEPENDENTS SHINE IN THEIR SERVICES TO THEIR RESPECTIVE GEOGRAPHIC AREAS.
By Progressive Grocer Staff
Since no one knows the neighborhoods they serve like independent grocers, it makes perfect sense that Progressive Grocer’s 16 2025 Outstanding Independents are masters at tailoring their o erings to local customers. Whether it’s providing vegan alternatives, remodeling a store to feature its own candy shop, implementing low sensory shopping hours or creating welcoming oases in the midst of food deserts, this year’s honorees are tuned into the needs of their communities in ways that many of their larger competitors can only envy.
These independents also give their employees – many of whom are area residents – the kind of benefits that ensure loyalty and productivity, like the opportunity to take part in an employee stock ownership plan and making sure that associates are well trained and can advance in their careers.
Beyond their shoppers and employees, these indies help their wider communities in innumerable ways, supporting nonprofit organizations through fundraising campaigns, sponsoring events, partnering with area suppliers, addressing food insecurity, working to improve health outcomes, and even, in one notable case, bringing housing, medical, legal and other services directly into the store for easier access.
Sustainability is also a core value for many of these grocers, which have adopted such practices as eliminating harmful ingredients from products on shelves, striving to eliminate food waste, championing meat-free diets, and advocating for local food systems and responsible farming practices.
Along with all of these virtues come the endearing quirks that make a store a unique destination, like the vintage aviation décor in one honoree’s beer, wine and spirits department, refl ecting the passion for flying of the family that owns the store. With touches like that, PG’s Outstanding Independents show themselves to be true originals – an approach that has proved highly successful in the various places that they call home.
Carver Neighborhood Market
This year’s honorees are tuned into the needs of their communities in ways that many of their larger competitors can only envy.
Roots Market Kimberton Whole Foods
Schmitz’s Economart
Oliver’s Market
PCC Community Markets
Uncle Giuseppe’s Marketplace
Schnuck Markets Inc.
Pullman Market
BriarPatch Food Co-op
Headquarters: Grass Valley, Calif.
Number of Stores: 2
BriarPatch Food Co-op operates two community-owned full-service organic grocery stores that are welcoming hubs for those passionate about sustainability, health and supporting local products. From the moment it opened its second store, in Auburn, Calif., in 2023, the co-op has sought to earn the trust of area folks as a go-to destination for superior products delivered with a twist of creativity and
fun. In 2024, this has included several “Cupids” giving out roses on Valentine’s Day, and the Easter Bunny showing up to delight fans of all ages to mark his holiday. BriarPatch is also the only grocer in the area with low sensory shopping hours, a weekday morning when it lowers the volume and lights and o ers earplugs or mu s so people with sensitivities can shop more easily. These e orts have led sales and customer visits at the Auburn location to rise 45% and 16%, respectively, year over year.
Carver Neighborhood Market
Headquarters: Atlanta
Number of Stores: 1
CHammer & Wikan Grocery
Headquarters: Petersburg, Alaska
Number of Stores: 1
Farver Neighborhood Market, a food store operated by Focused Community Strategies, a community development corporation based in the neighborhood of South Atlanta, is considered a model for food access solutions in underserved areas and has even been featured on “60 Minutes.” Before the store opened in 2016, community members had to make a three-hour trip just to purchase basic groceries. Now, they have easy access to Carver, which o ers 2,000-plus grocery, dairy and frozen food products, as well as fresh produce with a focus on locally grown items when possible. Additionally, the adjoining Community Grounds Co ee shop serves as a gathering place for locals to swap stories and for organizations to discuss programs and services to improve the area’s quality of life. The store and co ee shop have also served as an economic catalyst for South Atlanta, employing 28 people, most of whom live nearby and walk to work.
Kimberton Whole Foods
Headquarters: Kimberton, Pa.
Number of Stores: 7
Founded by Terry and Pat Brett, multigenerational family business Kimberton Whole Foods stands apart through its strong, ongoing commitment to supporting local farms; prioritization of organic and fair food; and central role in bringing communities together. The stores – seven currently, with an eighth in development – carry a wide selection of organic produce, raw dairy, humanely raised meats, specialty and gourmet foods, baked goods, supplements, and natural body care, and
ounded in 1921, Hammer & Wikan began as a small dairy and dry goods store and has grown into a thriving business catering to the evolving needs of customers. In 1995, the current grocery store was built, while the original building was converted into a dedicated hardware store. The store’s location poses a unique challenge, however, as goods are delivered twice weekly by barge from Seattle. This requires Hammer & Wikan to be a strong operator with key di erentiators, which it achieves through a diverse assortment: The store carries many Norwegian delicacies, an extensive cheese assortment, end caps with gluten-free options, and organic and natural products when available, along with standout produce and meat departments. Further, during the Christmas season, when tourism drops o , the store honors the Norwegian tradition of Julebukking to thank the community for its support, opening its doors to o er a bu et of sumptuous foods.
Kimberton supports more than 200 local producers within a 100-mile radius of its Downingtown, Pa., distribution center. Additionally, every month, each location features a di erent nonprofit as part of the Round Up at the Register program, with all funds raised matched by Kimberton. Environmental sustainability is also a central focus for the grocer: It donates all excess perishables and nonperishables to local food banks and community groups, and supports organizations encouraging responsible farming as the way toward an eco-friendly future.
2025 Outstanding Independents
Leevers Foods
Headquarters: Devils Lake, N.D.
Number of Stores: 9
For more than a decade, Leevers Foods has demonstrated what independent grocers can accomplish when they merge innovation with dedication to their communities. Under James Leevers’ leadership, the company has earned a reputation for excellence in its market area of North Dakota and Minnesota. Community involvement is central to Leevers Foods’ mission: Some of the community-focused programs that James is most passionate about are his involvement with a local food drive initiative and the Youth Hockey Program. Leevers Foods is also a forward-thinking innovator, remaining nimble while adapting to meet the evolving needs of its customers. During the pandemic – a time of unprecedented challenges – Leevers Foods expanded online ordering services, refi ning its advertising strategies and introducing creative promotional programs. Additionally, the company invests in its employees by prioritizing training and advancement opportunities, resulting in an organization where associates can grow their skills and build rewarding long-term careers.
Oasis Fresh Market
Headquarters: Tulsa, Okla.
Number of Stores: 1
Oasis Fresh Market, the fi rst minority-owned business in North Tulsa in 50-plus years, has established a strong focus on fresh food access for an underserved community through the Double Up Oklahoma program, which provides a dollar-for-dollar match for EBT customers, up to $500 monthly. Oasis is also the only retailer in Oklahoma that accepts all available WIC programs in the state. Further, as Oklahoma didn’t accept federal funding for a summer EBT program to aid schoolchildren, Oasis worked directly with Tulsa Public Schools to feed more than 2,000 children breakfast and lunch all summer. Aside from these accomplishments, the grocer reaches out monthly to provide housing, medical, legal and other services, bringing them directly into the store for the community to access. As a result, Oasis has seen signifi cant increases in sales and margin at a time when many retailers are experiencing infl ation-fueled decreases in overall volume, sales and margins.
Nilssen’s Foods
Headquarters: Baldwin, Wis.
Number of Stores: 6
Nilssen’s Foods has been a cornerstone of western Wisconsin for more than a century – and southeastern Minnesota for nearly 20 years – while continuously developing to meet the needs of shoppers and delivering exceptional service. Its team deeply engages with the communities it serves, and it wholeheartedly supports employee growth. Established in 1903 as a single location, Nilssen’s has grown into a thriving chain of six stores and a USDAcertifi ed smoked- meat production facility. Through the Our Family Cares program, in partnership with SpartanNash, Nilssen’s has donated thousands to local organizations, while its annual golf tournament has raised $42,000-plus for charitable causes. The company’s commitment to associate development is refl ected in its focus on training and advancement opportunities, fostering a workplace culture where employees can grow their skills and careers. In 2024, Nilssen’s took a signifi cant step forward, more than doubling its footprint with the acquisition of Dick’s Fresh Markets.
Oliver’s Market
Headquarters: Santa Rosa, Calif.
Number of Stores: 4
Oliver’s Market marked its 36th year in business serving California’s Sonoma County by becoming 100% employee owned, completing the fi nal piece of its employee stock ownership plan (ESOP) transaction this past October. The benefits of full employee ownership for Oliver’s include continued local ownership and operation; job security, added fi nancial benefits and defi ned career paths for its employee owners; stable relationships with its many local vendor partners; the ability to maintain the grocer’s excellent customer service and peerless selection; and its ongoing philanthropic commitment to the community, which in turn recognizes that shopping at Oliver’s keeps all of the revenue in the region, thereby supporting the local infrastructure. Along with employees’ increased understanding and appreciation of employee ownership through ongoing education and communication, Oliver’s has received an outpouring of thanks and gratitude from its customers, vendors and community members in the wake of the move.
PCC Community Markets
Headquarters: Seattle
Number of Stores: 15
Over the past seven decades, the dedication of its member owners, shoppers, sta , farmers, makers and organizations has made PCC Community Markets more than a local food co-op. For example, PCC is trusted for its strong product sustainability and quality standards, among them being a Certifi ed Organic retailer and seeking to eliminate many harmful ingredients in food and health and body care products. The grocer is also deeply committed to reducing the environmental impact and climate footprint of its stores and overall operations. In response to a clear request from community partners to share their stories with co-op members and shoppers, PCC came up with new ways to provide support through seasonal campaigns to build awareness of the work it does with those partners. According to PCC, “Participating in our co-op’s mission is a meaningful way to support our region’s food systems while also putting delicious peak-season food on the table.”
Roots Market
Headquarters: Clarksville, Md.
Number of Stores: 2
Spearheading a movement in ethically sourced food and goods for the meaning-driven consumer, Roots Market places a strong emphasis on plantbased living with a vast variety of vegan options, in addition to accommodating other dietary specialties with an entirely organic produce section, stringent standards on GMO-free foods, and an extensive selection of gluten-free items. Its experienced team members can answer the most specifi c questions and meet the most important needs of customers, while its buyers fi nd innovative brands made with fewer but real food ingredients. Additionally, the grocer hosts the annual Maryland Vegan Fest, drawing hundreds of people from the region to sample its plant-based o erings and raising awareness of the importance of plant-based eating. During the event, invited local nonprofits share their mission with the community. Roots support some of those same nonprofits with a bag donation give-back fund that has raised thousands of dollars over the years.
Save A Lot/Goodwin Group Holdings
Headquarters: Pickens, S.C.
Number of Stores: 5
Investing in communities and people is at the center of how Dwayne Goodwin runs his Save A Lot stores. Since freshcut meat is a point of di erentiation for the banner, Goodwin has delivered superior cuts of meat to his customers for years, but more recently, he has introduced high-quality Hereford beef from local farmers. Another example of how Goodwin exemplifi es the entrepreneurial spirit is through such sales programs as Fewer, Bigger, Better, an initiative he began in 2024 to provide greater value to customers. By simplifying
Pullman Market
Headquarters: San Antonio
Number of Stores: 1
The largest culinary market in the Southwest, Pullman Market comprises a specialty grocer, whole-animal butcher, fi shmonger, sourdough bakery, tortillería, chef supply shop, five quick-service eateries and four distinct restaurants, all united by a singular mission: supporting local. With ingredients sourced from 150-plus suppliers within 100 miles, the business champions Texas farmers and producers. As part of this, the Pullman Prepared line o ers chef-crafted recipes delivering restaurant-quality fl avors using locally sourced premium ingredients. Further, the grocer seamlessly supplies its onsite restaurants and quick-service eateries with those same high-quality, locally sourced ingredients. For instance, Burgers by the Butcher is supplied by the market’s butcher counter, while Fife & Farro relies on the bakery’s heritage grain sourdough and pasta. Pullman’s commitment to fostering local connections, elevating grocery standards, and integrating chef-driven concepts and sustainable practices is charting a new path for what a grocery store can achieve in its community and beyond.
his o erings and setting up more aggressive promotions to keep shoppers coming back, Goodwin has increased overall sales by 15% and customer count by 5%.
Investing in his people is where Goodwin sees the biggest return on investment, however: Many of his employees not only live and work in the communities where his stores operate, but they’ve also been with him since the beginning.
Schmitz’s Economart
Headquarters: Spooner, Wis.
Number of Stores: 1
Family-owned and -operated for three generations, Schmitz’s Economart has made signifi cant investments throughout its history to remain a competitive and modern shopping destination. Expansions in 1997 and 2004 increased the store’s size to 68,000 square feet, making it one of the largest independent grocers in the region, while regular updates, including self-checkouts and online grocery ordering with curbside pickup, refl ect a commitment to providing convenience and e ciency for customers. The store delivers an exceptional shopping experience, combining small-town charm with big-box convenience. One particular standout is the beer, wine and spirits department, which features vintage aviation-themed décor inspired by the Schmitz family’s passion for flying. Further, community involvement is at the heart of Schmitz’s Economart, which actively supports local initiatives, sponsors events in the region, prioritizes hiring nearby residents, and partners with area farmers and suppliers. In these ways, Ted and Laura Schmitz continue to build on their family’s legacy.
Uncle Giuseppe’s Marketplace
Headquarters: Melville, N.Y.
Number of Stores: 11
USchnuck Markets Inc.
Headquarters: St. Louis
Number of Stores: 115
Schnucks is collaborating with Washington University School of Medicine and BJC HealthCare on the NutriConnect program, which supports boosting access to fruits and vegetables for food-insecure individuals in the St. Louis area who have been recently discharged from the hospital. Since people without access to nutritious foods are at higher risk of cardiovascular disease, diabetes and other chronic conditions, the partnership aims to close that gap and increase consumption of nutritious foods. NutriConnect, primarily compares the e ectiveness of two “produce prescription” approaches to encourage healthy eating and address food insecurity: In one approach, the program provides biweekly coupons to Schnucks for participants to purchase dietitian-selected produce items, while in the second, Schnucks sends a biweekly fruit and vegetable delivery to participants’ homes. By providing individuals with access to produce, the initiative not only addresses immediate nutritional needs, but also contributes to the long-term well-being of the people in Schnucks’ community.
Sendik’s Food Market
Headquarters: Milwaukee
Number of Stores: 18
Surviving as an independent grocer isn’t easy, especially in a market primarily consisting of national chains. However, Sendik’s Food Market and its owner, Ted Balistreri, continue to leverage innovation, quality and service to compete with the big guys. The recent remodel of the Sendik’s store in Mequon, Wis., is a prime example: The wall-to-wall revamp, which was completed in a mere eight weeks, includes the company’s fi rst retro Candy Shop, featuring store-made cotton candy and popcorn popped all day. The remodel also includes a co ee and smoothie bar that morphs into a wine and beer bar in the afternoon. An added amenity is the specialty wine and bourbon room, which o ers bottles of rare and limited-edition wines and spirits. Competing at this level takes a certain amount of risk, but, as the saying goes, high risk can lead to high reward.
ncle Giuseppe’s Marketplace is a thoughtfully curated experience that blends old-world Italian culinary traditions with modern customer service excellence. Since opening its fi rst location in 1998 on New York’s Long Island, the regional grocer has expanded to 11 stores across New York and New Jersey, building a reputation for authenticity, quality and operational consistency. Thanks to a prepared food department featuring 130-plus freshly made dishes, shoppers can enjoy Italian classics such as baked ziti and chicken parmesan, or explore an array of specialty items that refl ect both
tradition and contemporary culinary trends. What makes Uncle G’s truly special, though, is its connection to the chain’s surrounding communities. Each store fosters a welcoming environment where customers are encouraged to linger. This approach not only enhances the shopping experience but also strengthens ties to the neighborhoods Uncle G’s serves, creating local jobs with loyal associates and supporting myriad local initiatives.
Steering Beef Sales
PRICING, PROMOTIONS, AND THE PUSH FOR TASTE AND CONVENIENCE ARE DRIVING CATEGORY TRENDS.
By Lynn Petrak
To borrow a category term, the market for beef seems to have a bit of lean and a bit of fat for those that produce and purvey this staple protein.
The seesaw of supply and demand is re ected in mixed statistics. For example, beef prices rose 3.7% from December 2023 to December 2024, but the uptick was eclipsed in a positive way by a 4.9% gain in pound sales.
Although such data points bode well for retail meat departments, a broader look at the beef category from the U.S. Department of Agriculture (USDA) shows a less stable environment in the coming months. The USDA’s Economic Research Service forecasts a decline in per capita consumption from 58.2 pounds in 2024 to 56.3 pounds this year.
As is typically the case with beef, supply-side economics have a lot to do with the shape of the market. In a recent blog post on likely market trends for 2025, Patrick Linnell, an analyst with market research rm CattleFax, in Centennial, Colo., projected that the cattle cycle indicates a tighter supply. In this cycle of production declines, prices may rise, depending on demand.
Linnell maintained, however, that that despite price increases over the past few years, consumers still like their beef. “The fact that beef and cattle prices
across all classes marked new records in 2024, despite steady to larger supplies, is a testament to the strength of demand for U.S. beef,” he asserted, adding, “The economy has, to this point, avoided a recession and the consumer has continued to favor beef despite in ationary challenges.”
That sentiment is shared by Anne-Marie Roerink, principal and founder of San Antoniobased 210 Analytics. “While there was concern over the record-high beef prices due to supply constraints going into 2024, consumer demand has been strong,” notes Roerink. “It shows the importance of taste, avor and tradition as reasons to spend a little more.”
Making the Cut
Breaking down beef demand by cut, the dual demand drivers of taste and value are evident across the category. For instance, while away-from-home food costs have outpaced food-at-home costs over the past few years, shoppers have demonstrated a willingness to splurge on higherend cuts of beef on special occasions.
According to the 2024 “Power of Meat” study published by the Meat Institute and FMI — The Food Industry Association, 75% of meat consumers who are cutting back on foodservice outings try to recreate restaurant-style meals at home. Additionally, more than 90% of shoppers
Key Takeaways
Consumers still favor beef, despite in ationary challenges, thanks to such factors as taste, avor and tradition.
Shoppers are willing to splurge on higher-end cuts of beef on special occasions, while ground beef consumption remains strong amid economic uncertainty.
Value-added beef products are resonating with shoppers, and beef products billed as better for you and for the planet are growing in popularity.
BE KNOWN FOR EXCEPTIONAL QUALITY
Bring quality and flavor to your customer’s table with every cut.
say that they’ll spend more on quality meats for events like holidays, personal celebrations and entertaining.
At the same time – and as in previous eras of economic uncertainty – ground beef consumption remains a bright spot in this protein sector. Ground beef sales hit $15.2 billion from December 2023 to December 2024, according to data shared by 210 Analytics and conducted by Chicago-based Circana.
“Demographic shifts, along with the versatility and affordability of ground meat and poultry, has fueled multi-year growth for the grind category,” explains Roerink.
She goes on to put the numbers into perspective. “To illustrate the importance of ground beef to the meat department, it represents 14.6% of the total $104.2 billion department’s annual sales, and it generates 38.1% of total beef sales. That’s mostly unchanged from 2019, when ground beef represented 38.6% of total beef sales. The ve-year growth for ground beef is astounding, from $10.5 billion in 2019 to $15.2 billion over the past year.”
Danielle Marta, VP of marketing and innovation at beef producer Thomas Foods International USA, with of ces in California and New Jersey, has observed similar demand drivers. “We continue to see strong growth on grinds, as they are a creative solution to stretching your food budget and can be used in a variety of ways, from sliders to chilis to meatballs, quesadillas, meat-topped rice/noodle/grain bowls, and more,” notes Marta.
Roerink points to innovations in this stalwart segment. “The size of the ground beef category also allows retailers to bring more nuance and variety into the set,” she says. “Rather than just the different lean percentages and pack sizes, retailers are experimenting with different primals, such as ground ribeye or sirloin. This is interesting in the light of affordability. While a shopper may not be able to afford a ribeye for dinner, ground gives a more affordable route to their beloved cuts. Retailers are also experimenting more with different grind textures – for instance, a coarser grind for chili. Another area where I’m seeing a lot of innovation are blends, such as pork and beef, or veal, pork and beef. While we always saw this more in the Northeast, I’m seeing it starting to pop up more in other areas of the country.”
Elsewhere in the category, producers and retailers are
“Consumer awareness and education around food as medicine will only gain more traction in 2025, with the desire for nutrient-dense foods like beef playing a key role in a balanced and holistic diet.”
—Kerry Beauchemin, Midan Marketing
trying to provide solutions to consumers who enjoy beef and are looking for shortcuts in some cases and price relief on other occasions. Value-added products, which can include everything from pot roast and vegetable packages for slow cookers to grill-ready marinated kebobs, resonate with shoppers; the 2024 “Power of Meat” study showed that nearly two-thirds of consumers are buying value-added meat either sometimes or frequently.
Why Good is Trending
As with other protein categories, the beef market is getting a lift – and some changes – from the collective focus on health, wellness and sustainability. Beef products billed as better for you and for the planet are nding room in retail meat cases and in consumers’ kitchens.
Consumers’ cost consciousness is driving ground beef sales.
“We expect consumers to become increasingly more mindful about the foods they put in their bodies and how those foods contribute to longterm health bene ts, longevity and vitality,” af rms Kerry Beauchemin, associate director of brand
strategy and insights at strategic marketing agency Midan Marketing, which has of ces in Chicago and Mooresville, N.C. “Consumer awareness and education around food as medicine will only gain more traction in 2025, with the desire for nutrient-dense foods like beef playing a key role in a balanced and holistic diet.”
Midan’s research bears out that movement. According to the rm’s “Meat Consumer Segmentation 3.0” study, 57% of meat consumers believe that meat contains nutrients that can’t be found easily in any other foods, while 54% believe that, when compared with other types of protein, meat has the highest nutritional value per ounce. “Another important consideration in the health space is how the proliferation of GLP-1 medications for diabetes and weight loss will impact how America eats, as those patients taking semaglutides are encouraged to eat a high-protein diet,” observes Beauchemin.
Even as shoppers remain mindful of costs, they’ve shown a willingness to splurge on higher-end cuts when recreating more expensive restaurant meals at home.
storytelling can differentiate a brand. For example, Lot 279 Craft Meats, in Wisner, Neb., is making its mark as a boutique brand specializing in high-quality, ethically raised Nebraska beef and a line of prepped proteins, with bundles of prepready beef portions.
“I think people are deciding that they are already committed to buying a highest-end protein in beef, and they might as well have a more premium source and full traceability,” explains owner Blake Albers, adding that his company’s protein portfolio is expanding beyond direct-to-consumer sales to independent retailers in the Midwest.
Meanwhile, the focus on the health effects of seed oil has caused a renewed interest in the related product of beef tallow. In addition to quick-service restaurants like Steak n Shake bringing back tallow, some grocers are carrying the product on their shelves.
“The size of the ground beef category … allows retailers to bring more nuance and variety into the set.”
—Anne-Marie Roerink, 210 Analytics
Many shoppers are interested in where beef comes from and how it was produced, considerations that extend from breed to feed to a host of other factors. “Demand for beef, especially organic and grass-fed and grass- nished, remains strong,” says Marta. “Consumers value the bene ts of grass-fed products, and when it comes to center-of-the-plate items like meat, claims matter.”
For her part, Roerink offers some supporting insights. “Within organic fresh meat and poultry, beef generates a little more than one-third of dollar sales, at just under $1 billion annually,” she says, noting that here, too, ground beef is fueling gains.
The marriage of premium cuts and sustainable
Retailers are also spotlighting a host of beef products that make a difference to people and the planet. Asheville, N.C.based Earth Fare, for instance, recently held a grass-fed beef event, touting the availability of beef raised without antibiotics, added hormones or GMOs, while last year, Eugene, Ore.-based independent grocer Market of Choice, with 11 locations, became the state’s rst retailer to team up with Royal Ranch, a Royal City, Wash.-based producer of carbon-neutral beef.
Grilling Forecast
Blaze of Glory
AS CONSUMERS GET MORE CREATIVE AND SKILLED WITH GRILLING, SUPPLIERS AND GROCERS CAN GET SALES SIZZLING.
By Lynn Petrak
Grilling, as a cooking method and pastime, has left a mark on the American culinary landscape. More than 80% of U.S. homeowners own a grill or smoker, according to the Arlington, Va.-based Hearth, Patio and Barbecue Association, and 96% of consumers say that they plan to grill during the summer, per a survey from Centennial, Colo.-based National Cattlemen’s Beef Association.
The ongoing penchant for cooking at home in general is fueling grilling innovations in particular, both in products and methods. On the equipment side, research from Chicago-based insights rm NIQ shows that nearly half of consumers own more than one grilling device, and many are looking beyond traditional gas and charcoal grills to try electric grills, smokers, hybrid grilling devices and at-top griddles.
In a November 2024 report, NIQ analysts concluded: “It is apparent that consumers overall are both passionate about grilling and open to experimentation. Different demographics and income levels all expressed interest in different aspects of the grilling experience.”
As the 2025 peak grilling season approaches, food companies and retailers can take into account these opportunities as they execute their assortment, merchandising and promotional efforts.
Meat of the Matter
Protein, of course, remains a staple on the grill, especially in the form of traditional animal proteins like beef, pork, lamb, veal, chicken, turkey and seafood. A 2024 survey from Jacksonville, Fla.-based Acosta Group showed that hamburgers still top the list of proteins for grilling, followed by chicken, hot dogs, and sausages or bratwurst. The group’s research af rms that salmon is king for grilled seafood, ahead of tuna and halibut.
As consumers experiment on their grills, food retailers can tout their mix of protein options.
“Grilling season is a great time to spotlight versatile cuts of meat and add excitement and variety to seasonal trends and culinary interests,” notes Drew Calvert, VP of marketing at Westminster, Colo.-based Niman Ranch. “These cuts
tend to be affordable, accessible and adaptable, encouraging home cooks to experiment with new recipes and avors. Options such as ank steak and pork chops lend themselves well to marinades, different seasonings, and pairing with a variety of sauces and sides – allowing grill lovers to personalize avors while enjoying low-fuss, high- avor and protein-dense options.”
Meanwhile, Monica Camarin, senior brand manager at Merriam, Kan.-based Seaboard Foods, underscores the variety of pork options for grilling applications, including Prairie Fresh branded products.
“Grilling season is the perfect time to showcase pork’s versatility,” she observes. “From tender pork chops and
Key Takeaways
The ongoing penchant for cooking at home in general is fueling grilling innovations in particular, both in products and methods.
The return of warmer weather presents an opportune moment for food retailers to tout their mix of protein options.
Bearing in mind that value, dining experience and shortcuts are high priorities for grillers, retailers can promote a host of accompaniments to complement center-of-the-grill foods and leverage outreach tools to offer grilling tips and encourage repeat or new purchases.
Salmon is popular for grilling. Photo Credit: ASMI
Grilling Forecast
juicy ribs to avorful pork shoulder or tenderloin, there’s a cut for every recipe and grilling style. Pork pairs seamlessly with in-season fruits and vegetables, allowing for dishes that are both vibrant and delicious. Plus, pork’s ability to absorb marinades and rubs makes it a canvas for a variety of avor pro les. As an affordable protein option, pork helps you create budget-friendly meals that impress, especially when peak grilling season hits.”
Seafood is similarly versatile, given its many species and forms.
“Grilling season offers the perfect opportunity to highlight the natural avors and versatility of Alaska seafood,” says Amy Dukes, head of retail marketing for the Juneau-based Alaska Seafood Marketing Institute (ASMI). “Wild-caught Alaska seafood shines on the grill, from the gateway grilled seafood – cedar-planked salmon – to other species, for example, marinated rock sh kebabs with vegetables.”
U.S. shoppers will maintain momentum,” af rms Jake Huber, U.S. sales director for St Pierre Bakery, part of Mexico City-based Grupo Bimbo.
As the weather heats up, adds Dukes, people are looking for healthy and avorful options, including sustainable alternatives to land proteins.
New protein products catch shoppers’ eyes as the of cial kickoff to grilling season draws closer. Niman Ranch, for its part, is launching a new Hatch Green Chile Sausage, while Prairie Fresh is bringing back fan-favorite Honey Sriracha pork for spring and summer.
Why Consumers Buy
Although value is top of mind among shoppers wary of lingering in ationary prices, dining experience is important to consumers who might not want to pay $100-plus for a Tomahawk steak in a restaurant but could justify $60 for a retail cut. At the same time, meat departments can entice shoppers by highlighting meat, poultry and seafood products from heritage brands and processors that use regenerative and more sustainable farming practices.
“Grilling season is a great time to spotlight versatile cuts of meat and add excitement and variety to seasonal trends and culinary interests.”
—Drew Calvert, Niman Ranch
Continues Huber: “The products that do best are the ones that consumers immediately understand how to use, and we work hard to communicate the versatility of our brioche core range year-round. Grilling season is obviously a key period for the St Pierre brand, and across our range, we see a 75% uplift in velocity over the traditional grilling period. However, our Brioche Burger Buns and Brioche Hot Dog Rolls really come into their own [at that time of year], with Brioche Hot Dog Rolls becoming our second best-selling product between May and August.”
Barbecue Basics
Meanwhile, even though people enjoy grilling at home, they appreciate shortcuts.
“Our pre-marinated and seasoned pork products are perfect for grilling. They take the guesswork out of preparation, allowing you to focus on grilling and becoming the hero of your meal,” says Camarin, adding that Prairie Fresh includes grilling information on its packaging to make the experience easier.
Additionally, while people typically re up the grill for proteins, consumers are also getting inventive regarding what they decide to cook over re. According to data from Acosta Group, 84% of consumers say that they’re open to trying new foods on the grill, including vegetables, fruits and pizzas.
The Accoutrement Opportunity
To complement center-of-the-grill foods, retailers can promote a host of accompaniments. Condiments, for instance, extend beyond traditional ketchup, mustard, mayonnaise and barbecue sauce. As shoppers look to experiment with global avors, they’re increasingly reaching for items like chimichurri sauce or Korean barbecue sauces and glazes, among other condiments.
Likewise, retailers and brands can steer shoppers to more bread options. “Brioche is a growing category, and as we approach grilling season, growth in its popularity with
Grocers can leverage their various outreach tools, both in-store and online, to share grilling tips with customers and encourage repeat or new purchases. At Niman Ranch, Calvert offers some suggestions. “It’s important to get the basics right to ensure that your meats are grilled to perfection,” he advises. Among those recommendations: preheat the grill properly, use dry rubs for avor and monitor internal temperature. As winter thaws, brands, trade groups and grocers are preparing to launch their summer campaigns. ASMI, for example, is running an Always in Season campaign that includes a new pairing guide for grilling season. According to Dukes, “The spring and summer will bring a lot of recipe inspiration for Alaska’s ve species of salmon, which are primarily harvested during late spring and summer and are grilling favorites, along with white sh like halibut and sable sh.”
Electronic Shelf Labels
Next-Level Shelf Technology
GROCERY AISLES ARE EVOLVING TO GIVE SHOPPERS AND ASSOCIATES A MORE SEAMLESS EXPERIENCE.
By Emily Crowe
As the use of technology in grocery retail has proliferated, so, too, have its applications and physical presence within brick-and-mortar stores. While shelf-edge technology is one of the most obvious examples of this new omnipresent technology revolution, it’s also creating a wide range of in-store ef ciencies that shouldn’t be ignored. What started 20 to 25 years ago as simple digital labels on the shelf edge has evolved into AI- and computer vision-powered solutions that promise to create a new level of personalization and customer experience, as well as a point of differentiation that grocers often desperately need in today’s ever-changing grocery landscape.
Electronic Shelf Labels Come of Age
The adoption of electronic shelf labels (ESLs) has grown by leaps and bounds in recent years, thanks in part to major advancements in technology over the past two decades. According to Tighe Renner, a member of the new
VusionGroup’s EdgeSense technology employs smart rails, battery-less digital displays and location-based services.
Key Takeaways
What started as simple digital labels on the shelf edge has evolved into AI- and computer vision-powered solutions that promise to create a new level of personalization and customer experience, as well as a point of differentiation for grocers.
Retailer bene ts of ESLs include labor reallocation afforded by associates no longer needing to physically update pricing signage, the ability to react more quickly to in ation and competition, and being able to change fresh product pricing more quickly to reduce waste.
As well as digitizing brickand-mortar stores and further marrying the digital and physical shopping journeys, shelf technology holds the promise of adding visibility into stores.
Electronic Shelf Labels
business development team with Bridgeton, Mo.-based Hussmann Corp.’s Aperion division, early ESLs could only show prices like an alarm clock display, but today they’re fully customizable, with up to seven colors.
“This allows retailers to effectively transform their current paper pricing and marketing programs into the digital world,” Renner explains. “An even bigger factor with the technology is the advancements in powering the devices. The life of the devices far exceeds the payback period for the solution.”
Continues Renner: “There has been a signi cant reduction in the amount of hardware needed at a store location, and most solution offerings in the market now are cloud-based platforms. Because of the graphical displays, integrations and other ESL features, there are more use cases now than there ever has been. It is no longer limited to a paper and labor equation on the ROI, and retailers can execute other uses, which drives an ROI to a period more palatable to them.”
While one of the most obvious retailer bene ts of using ESLs is the labor reallocation afforded by associates no longer needing to physically update pricing signage, another bene t is the ability to react more quickly to in ation and competition, as well as being able to change fresh product pricing more quickly to reduce waste.
Aperion’s ESL solution is a battery-operated device with a life of more than 10 years that communicates via radio technology and updates pricing based on data received from the retailer.
“We have solutions for all areas of retail and typically implement all four walls of a store,” Renner says. “Most retailers we have worked with have replaced more than 95% of the paper in their store in all departments, including product, meat, service cases, center store, health and beauty, and frozen.”
Advanced Connectivity
VusionGroup’s next-generation shelf technology, dubbed EdgeSense, combines smart rails, battery-less digital displays with enhanced performance, and location-based services built on VusionOX and VusionCloud. According to Gayatri Sirure, the French company’s director of engineering, the solution improves in-store ef ciency and inventory management while also accelerating in-store ful lment capabilities and streamlining in-store processes.
EdgeSense offers real-time 3D geolocation and tracking for products; personalized in-store navigation for associates and shoppers, guided in-store ful llment and replenishment, and personalized and contextual shopper interactions through geofencing. Thanks to the solution’s reliance on a Bluetooth Low Energy protocol, Sirure explains, EdgeSense can also connect to shoppers’ smartphones and detect where those shoppers are based on their shopper history, loyalty programs, what they’re interested in and more.
Sirure emphasizes the solution’s ability to help both customers and associates nd products on store shelves through LED lights connected to shelf sensors. Where VusionGroup’s technology has rolled out at Walmart, for example, an associate can ash an LED light on the shelf tag using a mobile device, signaling where speci c products are located.
VusionGroup’s Captana platform, meanwhile, provides automated shelf monitoring and gap scanning, and offers daily reports to grocers to help them streamline operations and reduce inventory management inef ciencies. The solution can help improve product assortment planning and replenishment while also enabling grocers to keep the products that their customers want available in-store and to offer relevant promotions.
Future-Proofing the Physical Store
Shelf technology has a particular way of digitizing brick-and-mortar stores and further marrying the digital and physical shopping journeys. It also holds the promise of adding visibility into stores – a Aperion’s ESL solution is fully customizable for many use cases.
EdgeSense relies on a Bluetooth Low Energy protocol.
“Most retailers we have worked with have replaced more than 95% of the paper in their store in all departments, including product, meat, service cases, center store, health and beauty, and frozen.”
–Tighe Renner, Aperion
major perk being touted by San Francisco-based Simbe Robotics in regard to its latest solution, Tally Spot.
The xed sensor was created as an extension of Simbe’s autonomous item-scanning robot, Tally, and can aid grocers in managing stock levels and preventing shrinkage in high-turnover and high-risk areas. Available for wall power and with battery con gurations, the sensor provides another layer of visibility by monitoring high-frequency areas of the store, including fresh produce, prepared foods, adult beverages, and OTC health and wellness. It can also be used to check the bottoms of baskets at checkout.
“Retailers are increasingly recognizing the critical role store intelligence plays in better serving their store teams and shoppers while simultaneously working to alleviate top industry challenges related to shrink, labor shortages, in ation and shifting consumer behaviors,” says Brad Bogolea, co-founder and CEO of Simbe. “Now more than ever, they need true visibility into every corner of their stores. Combining Tally and Tally Spot gives retailers an added layer of visibility that drives tremendous value across their organization, addressing today’s priorities while modernizing their operating models for
tomorrow. The store of 2035 will rely on data insights at scale, supported by a mix of capture devices working together.”
As for that store of the future, Renner believes that there will be continued improvements in the power of ESLs and more widespread adoption in the U.S. market.
“I believe we will see all major food retailers deployed chainwide with the technology and creating more and more ways to drive value from the solution,” Renner says. “Beyond ESLs, I think we will also see an increased use with more digital displays throughout the store as companies gure out some of the power requirement challenges and make it easier to deploy these devices in the retail environment.”
VusionGroup’s Sirure is also looking forward to more mass adoption of shelf technology across the grocery ecosystem. She also believes that using the technology for location purposes is going to be critical and will unlock a lot of possibilities for both grocers and CPG manufacturers.
“I think there’s going to be more effort from an industry perspective to [use] this to get more personalized offers, to use location to guide people from one place to another in a store, and then use that valuable space you have two seconds before someone makes a decision, either for retail media or showing personalized content on the phone,” she explains.
Simbe’s Tally Spot can help manage stock levels and prevent shrinkage.
Aperion ESLs can last up to 10 years on a single battery.
Food, Beverage & Nonfood Products
Dip or Spread? You Decide
Fourth-generation cheesemaker and importer Schuman Cheese has now launched Delve Dips or Spreads – they can be used either way. Made with Schuman’s award-winning cheeses, the product aims to offer a deeper, more indulgent experience for cheese lovers. Each Delve item is made using Cello Mascarpone as the base, ensuring an ultra-smooth, decadent texture, complemented by other world-class cheeses. The line comes in three varieties: Basil Pesto Parm, a blend of basil and Cello Copper Kettle Parmesan Cheese; Garlic Herb Asiago, a combination of garlic, fresh herbs and Cello Asiago Cheese; and Whipped Feta, featuring Dodoni Feta Cheese made from 100% Greek pasteurized sheep and goat milk. Even before arriving on grocery store shelves, Delve earned two awards in the 2024 World Dairy Expo Championship Dairy Product Contest. Delve 16-ounce tubs are available at Costco for a suggested $8.99 in the Northeast, Northwest, Southeast and Texas (Dallas) regions, with rollouts to additional regions coming soon. Starting this month at Wakefern (ShopRite), 6-ounce tubs will be available for a suggested $5.99. https://www.schumancheese.com/our-cheeses; https://www.eatdelve.com/
Drinks on the Go
With beverage incubator Dyla Brands as its partner, Ocean Spray Cranberries Inc. has introduced a line of powdered drink mixes, a collaboration that marks a signi cant step in bringing familiar avors to the powdered beverage drink mix aisle for on-the-go hydration. Made with real cranberry juice powder sourced from Ocean Spray’s co-op of around 700 family farmers and containing zero grams of sugar and no synthetic dyes, the mixes mimic the avors of some of Ocean Spray’s most popular juice blends – White Cran x Strawberry, Cran x Grape, and White Cran x Peach – that can be enjoyed anytime, anywhere. Each serving provides 100% DRV vitamin C for added immunity support. Ocean Spray Drink Mixes are live on Amazon; launched at Publix, The Giant Co. and Schnucks, as well as on Walmart.com, in January 2025; and will roll out to additional retailers throughout the year. The suggested retail price range is $2.48-$3.49 per box of six 0.09-ounce sticks of any avor. https://www.dylabrands.com/; https://www.oceanspray.com/
Cookies in the Frozen Aisle
Among its latest offerings, iconic cookie brand Oreo has come out with Oreo Mini Bars, a smaller version of its frozen Oreo Bars novelties, featuring a creme- avored base packed with Oreo cookie pieces and then dipped in a coating made from crushed Oreo wafer pieces. Retailing for a suggested $5.49 per 18.5-ounce box of 10 mini bars, the item is now available nationwide year-round. Additionally, the Mondelēz International brand has introduced the Oreo Dunk Club, which allows fans to stay abreast of product releases, access exclusive pre-sale events, be the rst to know about collaborations and sweepstakes giveaways, and help choose future Oreo activations through surveys. https://www.oreo.com/; https://www.mondelezinternational.com/; https://www.oreo.com/sign-up
Blood Sugar Solutions
Nutritional supplement beverage brand Boost has unveiled two additional products in its Glucose Control product line: Boost Glucose Control Daily Support and Boost Glucose Control Mealtime Support dietary supplements. The supplements complement the brand’s current Boost Glucose Control Nutritional Drink, which is clinically shown to produce a lower blood sugar response versus a standard nutritional drink in adults with type 2 diabetes. Designed to be taken every day and retailing for a suggested $10.99 per 30-capsule bottle, Daily Support contains 2,000 milligrams of cinnamon equivalent and 400 micrograms of chromium picolinate to help support healthy glucose levels already within a normal range, while Mealtime Support, intended to be consumed with a meal and retailing for a suggested $32.99 per 60-capsule bottle, contains 250 micrograms of white mulberry leaf extract, which is clinically shown to support a healthy blood sugar response after a meal. A 6-pack of 8-ounce Boost Glucose Control Nutritional Drink cartons has a suggested retail price of $12.99. Boost is a brand of Nestlé Health Science. https://www.boost.com/; https://www.nestlenutritionstore.com/
Coming in Hot
Salads for Good
Manischewitz has now added Manischewitz New York Style All-Beef Hot Dogs to the famous kosher brand’s growing lineup. The premium hot dogs come in both regular and low-fat options, as well as a kosher for Passover version. Made with the nest ingredients, the hot dogs can be prepared on a stovetop, in the oven or on the grill. Currently available in the refrigerated sections of Publix stores and throughout the Northeast, the product line is set to roll out nationwide in the coming months, supported by an extensive marketing campaign, including billboards, social media outreach, print ads and a digital blitz. The suggested retail price is $9 for a 10.3-ounce package of six hot dogs of any variety. Manischewitz is part of Kayco, a ninth-generation family business offering such other well-known brands as Kedem and Tuscanini. https://manischewitz.com/; https://www.kayco.com/
Organic Italian Style
Through its Mann Packing vegetable division, Fresh Del Monte Produce Inc. has introduced Newman’s Own Salad Kits, the rst-ever products of their kind from the philanthropic food brand founded by legendary movie star Paul Newman. Combining fresh, quality products and a commitment to giving back, the product line features four culinary-inspired avors, each crafted with lettuce from Mann Packing, along with toppings and Newman’s Own signature dressings: King of the Caesars, containing chopped romaine with garlic Caesar croutons, parmesan cheese and Creamy Caesar dressing; Rodeo Remix, offering chopped romaine and iceberg with country-cut ranch croutons, bacon bits, cheddar cheese and Ranch dressing; Italiano Magnico, delivering chopped romaine and iceberg with focaccia croutons, an Italian cheese blend, radicchio and Family Recipe Italian dressing; and Parmesan Powerhouse, providing chopped romaine and iceberg with carrots, herb-seasoned atbread, garlic Caesar croutons, dried chickpeas, sun-dried tomatoes and Parmesan Roasted Garlic dressing. All of the money received from the sales of these products will go to nourish and transform the lives of children facing adversity, courtesy of the Newman’s Own Foundation. Available at stores throughout North America, the restaurant-quality kits retail for a suggested $4.99 per 10-ounce bag of any variety. https://freshdelmonte.com/; https://www.veggiesmadeeasy.com/; https://newmansown.com/; https://newmansown.org/
More Breakfast Magic
Having already revolutionized breakfast with its high-protein, low-carb and grain-free cereals, Magic Spoon is now rede ning the category once again with the launch of Protein Granola. Departing from the usual high-sugar, low-protein options, Magic Spoon’s granola is crafted with nuts and seeds and packed with 13-14 grams of protein per serving. Further, each serving contains a mere 2 grams of sugar – a fraction of the amount found in typical granolas – and 7-8 grams of ber, nearly double that of other brands on the market. Magic Spoon Protein Granola is also free of gluten, soy, and any arti cial avors or colors, and comes in four crunchy varieties: Honey Almond, Peanut Butter, Dark Chocolate Almond and Mixed Berry. An 8-ounce resealable bag of any variety retails for a suggested $9.99. https://magicspoon.com/
Bionaturae, a pioneer in bringing organic traditional Italian products to the United States, has now entered another category with the debut of Organic Pasta Sauces in Marinara, Arrabbiata, and Tomato & Basil varieties. Available exclusively at Whole Foods Market, the avorful sauces, which are also gluten-free, Non-GMO Project Veri ed, and free from preservatives and arti cial additives, blend simple ingredients with rich extra-virgin olive oil for a fresh, homemade taste without any added sugar. A 16-ounce jar of any variety retails for a suggested $8.99. Bionaturae is already a trusted name in such organic pantry staples as tomatoes, semolina pastas, oils and vinegars. https://bionaturae.jovialfoods.com/
By Bridget Goldschmidt
A Taste of History
BROOKLYN’S PIONEERING MUSEUM OF FOOD AND DRINK OFFERS FLAVORFUL LESSONS FOR VISITORS OF ALL AGES.
On a gray December day, I traveled to DUMBO, a trendy neighborhood in Brooklyn, N.Y., nestled amid the Brooklyn and Manhattan bridges, to visit the Museum of Food and Drink. Shown around the small space by the museum’s president, Nazli Parvizi, who proved a gracious and capable guide, I discovered a place where science, history, economics and fun combine to tell the story of why we eat what we eat.
To nd out more about the museum, I could have no better source than its curatorial director, Catherine Piccoli, who lled me in on its background. Founded in 2005 by chef, bartender, radio host and author Dave Arnold, MOFAD is an educational nonpro t dedicated to understanding the history, culture and science behind food. “Dave wanted to know why there wasn’t a Smithsonian-scale museum dedicated to food and drink, and set out to make one,” explains Piccoli.
In 2015, MOFAD found its rst home in the Williamsburg neighborhood of Brooklyn, where it hosted major exhibitions and smaller gallery shows, public programming for adults and children, and hundreds of school group tours before it closed in 2020 due to pandemic shutdowns. In February 2024, MOFAD opened its new “bite-sized” home in Empire Stores along the historic waterfront in DUMBO.
Connecting Through Food
next exhibition, slated to open this coming fall, about the history of food cart vending in New York City.
“We bring people together through the joy of food in order to educate, inspire curiosity, encourage connections and contribute meaningfully to our community.”
—Catherine Piccoli, MOFAD
Asked about the aims of the museum, Piccoli responds: “Food is the thing – it is nourishment, culture and central to our shared humanity. MOFAD uses food as a common, joyful and powerful lens to help understand ourselves, each other and the world around us. Everything in our world is interconnected, and food is often central to those connections. We bring people together through the joy of food in order to educate, inspire curiosity, encourage connections and contribute meaningfully to our community.”
To that end, Piccoli explains, the museum’s “exhibitions are multisensory journeys with various interactive touchpoints, from virtual reality to smell machines, small tastings, and more. Our current location does not include a kitchen, so demos and larger tastings are often reserved for programming. As eating and sharing food are central to MOFAD’s mission, our goal is to ultimately move into a larger museum space with multiple galleries, kitchens, and more opportunities for cooking and eating together.”
Stories That Resonate
For those planning a visit, the museum’s Flavor: The World to Your Brain exhibition, which, as Piccoli notes, “explores where avor comes from, what happens when we experience the avors of food, the industry that designs avors, and what natural and arti cial really mean,” will run through the summer, and MOFAD has received funding for its
As for what food retailers in particular can take away from a trip to the museum, Piccoli observes that greater awareness often leads to greater engagement: “MOFAD is great at telling stories about food. Part of that is because we work with subject-matter experts … to create our exhibitions and programming and ensure that our work is respectful to the community and culinary history that we are presenting. It is also because we directly tackle dif cult stories. So much of the food system is rooted in colonialism, enslavement and racism, and for us, it is imperative to acknowledge and discuss that in every part of our storytelling. That being said, when people have the opportunity to learn about the history of a food, they feel a stronger connection to it, and they seek out those foods beyond the museum.”
