George Hajjar

The most-read SFA News Daily articles in May covered topics including the sofi Award winners, rising food prices, and retailers’ expansion plans. In case you missed it, the following were the most popular stories last month. 1. Virginia Supreme Court Denies Wegmans' Request The Supreme Court of Virginia denied a request by Wegmans to reconsider a decision finding that neighbors could challenge local approvals of the grocer’s plans to build a distribution center in Hanover County, Virginia. 2. Stew Leonard's Plans New Location Stew Leonard’s will open a new location in Clifton, New Jersey, next year as part of a plan that will integrate the nearby Stew Leonard’s Wine & Spirits store. 3. SFA Announces 2023 sofi Award Winners Specialty Food Association revealed the winners of its 2023 sofi Awards. Short for specialty outstanding food innovation, the sofi Awards are a celebration of creativity and culinary excellence. 4. KeHE Expands Distribution with DPI Acquisition KeHE Distributors said it had agreed to acquire DPI Specialty Foods, a major distributor of specialty food products with three distribution facilities in the Western U.S. offering frozen, refrigerated, and dry goods. 5. Food Prices Rise, Consumers Resist Corporations that took advantage of inflation at grocery stores and restaurants by raising prices are reluctant to give up their margins, reports The New York Times. Evidence suggests, however, that consumers are retaliating by cutting back on high-priced items or trading down to less costly alternatives.

Marisol Villalobos grew up on a coffee farm and she is an expert in agriculture, microbiology, and delicious specialty food. Her one-ingredient product was the first sofi award winner from Puerto Rico! On this episode of Spill & Dish, host Gretchen VanEsselstyn talks with Marisol about the triumphs and challenges of creating and selling her plant-based, gluten-free, sustainable, and eco-friendly product. Listen now.

The 2023 Summer Fancy Food Show, taking place June 25-27 at the Javits Center in New York, will feature a Diversity Pavilion of exhibitors with diverse ownership and focus on uplifting diverse voices in the specialty food industry. Aki Cipriani, VP of talent and culture at the Specialty Food Association spoke with SFA News Daily about what attendees can expect from some of these initiatives and look out for at the Show. What can attendees expect from the (included) partnership at the Summer Fancy Food Show? I’m thrilled to share that (included) will once again be featured at the Summer Fancy Food Show at the Javits Center. (included) is a membership collective of executives from underrepresented communities committed to amplifying BIPOC (Black, Indigenous, and People of Color) voices and brands in the specialty food industry. We will host ten new cohorts within our Diversity Pavilion: Down the Road Spice Co., Nowhere Bakery, Edie’s, Growee Foods, Yoro, Impact Food, Side Project Beef Jerky, Tochi Snacks, Uncle Waithley’s Beverage Company, and Jack & Friends. How do you feel the relationship with (included) has developed? SFA’s partnership with (included) is emblematic of our commitment to being an organization that champions Diversity, Inclusion, and Equity at our events and throughout the industry. In addition to participation in the Summer Fancy Food Show, (included) exhibitors receive SFA membership, promotion & marketing, and access to industry-related programming. But best of all, included members can establish meaningful and sometimes life-long connections with other BIPOC companies. What other programs is the Specialty Food Association running at the Show? We will highlight several DEI exhibitors (non-included members) in our Summer Fancy Food Show Guide, mobile app, and on SFA’s website. Additionally, we will be offering an education session on “Diversity Buying: How it Works” at our Big Idea Stage and hosting a Diversity Reception for current and past (included) cohorts, (included) members, and current diversity pavilion exhibitors.

In this episode of SFA's Spill & Dish podcast, Megan Rooney, program development manager, chats with David Schmunk of African Dream Foods, about delivering authentic flavors while promoting wildlife conservation through their hot sauces and spices. The 2023 SFA Leadership Award–Emerging Leader recipient discusses the curiosity that drives his career, packaging pains, and his love of trade shows. Listen now.

The most-read SFA News Daily articles in April covered topics like legislation around the use of food additives, corporate restructuring, and recognition for the hard work that industry stakeholders put into their passions. In case you missed it, the following were the most popular articles last month. 1. California May Ban Five Food Additives California may become the first state to ban the sale, manufacturing, and distribution of foods that contain the following chemicals linked to increased cancer risk, reproductive harm, and behavior issues: red dye number 3, titanium dioxide, potassium bromate, bromated vegetable oil, and propylparaben. 2. Whole Foods Plans Layoffs, Restructure The memo said that the Amazon-owned grocer will operate across six regions, down from its current presence in nine. Among those laid off are three regional presidents. 3. Trader Joe’s Tops Most-Loved Brand List on Yelp Grocery retailer Trader Joe’s topped Yelp’s first-ever list of the 50 most loved brands in the U.S., followed by bakery franchise Nothing Bundt Cakes, and bubble tea specialist Kung Fu Tea. 4. SFA Announces 2023 Lifetime Achievement Award Winners, Hall of Fame Inductees Lifetime Achievement Award recipients are widely recognized as having grown the industry, improved the Association, inspired companies, and nurtured individuals. 5. Boxed Files for Bankruptcy Boxed revealed that it, along with its subsidiaries, has initiated voluntary Chapter 11 proceedings. The company also announced it is looking to sell Spresso, its software business.

In this episode of SFA's Spill & Dish podcast, Megan Rooney, program development manager, chats with Luke Schneider of Fire Department Coffee, a veteran-owned business dedicated to providing great-tasting coffee to people everywhere. The 2023 SFA Leadership Award–Citizenship recipient discusses his Navy and firefighting background, roasting coffee between shifts, and building good teams. Listen now.

The most popular articles with SFA News Daily readers in March focused on the tragic chocolate factory explosion in Pennsylvania, changes to grocers that impact their communities, and a company founder countersuing over wrongful termination. In case you missed it, the following were the top most read stories last month. 1. Death Toll From Chocolate Factory Explosion Climbs Fatalities resulting from an explosion at the R.M. Palmer Company chocolate factory in West Reading, Pennsylvania on March 24, reached seven. 2. Combined Kroger-Albertsons Could Change How Americans Shop If the proposed merger of Kroger and Albertsons is approved, the combined entity could redefine what consumers buy at the grocery store. 3. Food Brands Affected By Silicon Valley Bank Crash Silicon Valley Bank, an institution with assets and liabilities totaling over $200 billion, crashed on March 10. Although the bank mostly catered to venture capitalist firms, many food and beverage startups and small brands also felt the ripple effects of its fall. 4. Schinner Files Countersuit Alleging Discrimination, Wrongful Termination Miyoko Schinner, the founder of Miyoko’s Creamery who was ousted as CEO last year, filed a countersuit against the company alleging gender discrimination, wrongful termination, and other charges. 5. Green Zebra Grocery Closed Green Zebra Grocery, the three-unit retailer in Portland, Oregon, offering healthy, grab-and-go prepared foods and CPG products in a convenience-store format, shut its doors on March 22.

Sisters Jessica Amel and Angela Kmeck co-lead Janet’s Finest, a specialty food brand started by their mother that incorporates spicy jalapeños into sweet fruity compotes. In this episode of Spill & Dish, George Hajjar, associate editor of the Specialty Food Association, speaks with the sisters about driving success on social media and the importance of family and community in their brand.

Dani Zuchovicki, member and community manager at The Hatchery, began observing and later assisting her grandmother in the kitchen from an early age. Her culinary curiosity continued during her teen years when she tested out recipes by hosting supper clubs with high school friends. These days she assists early-stage food entrepreneurs at the Chicago incubator in getting their businesses off the ground. In this episode of Spill & Dish, Julie Gallagher, content director for the Specialty Food Association, speaks with SFA’s Emerging Leader Award winner about her work with women from underserved communities, the common hurdles they face, and the ways she’s assisted hundreds of food makers.

Michele Freeman, CEO and co-founder of Venice Beach Beverage, always had a love for tea. Growing up in Ohio, all her mealtime memories included her family's iced tea recipe. Today, she has taken that recipe and evolved it into the first plant-based, shelf-stable tea with 100% daily vitamins in the United States. On this episode of Spill & Dish, guest host and Cuisine Noir Magazine editor Sheree Williams speaks with Freeman about becoming a small business owner at the age of 57 and how it is never too late to follow your dreams and do what you love. Michele also shares how she took a recipe passed down from generation to generation to create a beverage that not only tastes good but is good for you too.

Director of center store for Town & Country Markets and winner of the 2023 SFA Leadership Award for Outstanding Buyer, Dwight Richmond has helped bring prominent specialty food brands to retail, including Xinca Foods, Lotus Foods, and Siete Family Foods. In this episode, George Hajjar, associate editor at SFA speaks with Richmond about enabling makers to self-mentor, understanding the spark that makes a good business, and the familial element that’s inherent in the specialty food industry.

After leading a platoon of 45 marines in combat at the age of 23, David Kemp was looking to leverage his Harvard Business School degree. He became partner in Les Trois Petits Cochons in 2015 and has increased sales by 25 percent per year since 2017. In this Spill & Dish episode, Julie Gallagher, director of content development for SFA, talks with Kemp, SFA’s 2023 Leadership Award Winner for Vision, about his road to success, the impact of inflation, and what’s next for Village Gourmet.

Specialty Food makers and buyers have had to navigate dramatic changes in the specialty food industry and the U.S. economy while continuing to produce and sell products. We interviewed several industry professionals as part of the recently released annual research, State of the Specialty Food Industry + 10-Year Category Tracking and Forecasts. You can find full video interviews when purchasing this year’s report. Following is advice from makers and buyers to help members of the specialty food industry stay afloat and thrive. · “People’s budgets are going to get tight. So, [brands] need to make sure they have an offering for those folks that might be looking for a more economical choice.”—Beth Haley, VP of vendor relations, DPI · “There is a real opportunity to rethink how you’re differentiated… You can look at that from a whole new lens now in terms of behaviors [and] new normals.”—Patti Doyle, CEO, Rumi Spice · “There are important things that are becoming table stakes like sustainability [and] making sure that products aren’t doing more harm than good for the environment. I do think that’s important as people develop products and take them to market. It’s just an expectation for certain generations.”—Cassy Kehoe, senior fresh category manager, KeHE · “I joke to people all the time that food people are the best people. We’re reasonable and understanding, and the instinct is to be helpful. If we can lean in on that, we’ll get through the nonsense.”—Kate Harper, chief brand curator, Hive Brands · “Consumers are looking for brands that resonate with them and their core values… Make sure that you are connecting with your consumer base in a way that is authentic to you.”—Jeremy Adams, senior center store category manager, KeHE

The Winter Fancy Food Show edition of Specialty Food features “Top Food Trends for 2023” and profiles the winners of SFA’s Leadership Awards for Citizenship, Vision, Sustainability, Emerging Leader, and Outstanding Buyer. It also includes news related to the Winter Fancy Food Show, taking place January 15-17 in Las Vegas, and “Sin City Specialties,” which highlights new food destinations in the Show’s host city. As part of Buyers’ Picks, a trio of retail buyers share recommendations for foods supporting resolutions in the new year. In addition, members of SFA’s 12 Under 35: Breakout Talent to Watch list weigh in on their biggest concerns in 2023. Read now.

Specialty food makers have recently seen many opportunities to innovate their products or operations, and buyers continue to capitalize on innovative trends. We interviewed several industry professionals as part of the recently released annual research, State of the Specialty Food Industry + 10-Year Category Tracking and Forecasts. You can find full video interviews when purchasing this year’s report. Following are responses from makers and buyers regarding innovations businesses seek to explore and capitalize on. · “We’re really focused on tapping into the new usage occasions when we think of consumer behavior and consumer needs.”—Patti Doyle, CEO, Rumi Spice · “From a category management perspective, innovation is a top priority…[One example] is blurred diet lines. Two or three years ago, it was specifically vegan or paleo or keto, but now it has become consumers generally trying to eat healthier. There are so many different ways to do that now.”—Jeremy Adams, senior center store category manager, KeHE · “I am curious to see how [innovation] will look in light of what’s going on with the economy. Are people going to start trading down a little bit and will that have an impact on innovation or is that just going to create a different type of innovation?”—Beth Haley, VP vendor relations, DPI · “There’s a lot of innovation in food right now around form and format, and how people are consuming. When I think about alternative meat, we are seeing so many new things hitting the marketplace, like chicken. There are so many opportunities to be eating a plant-based product that feels like a chicken nugget, or feels like a patty.”—Cassy Kehoe, senior fresh category manager, KeHE · “People are really leaning in, and more open-minded to the innovation in the hemp side than I thought they would be. And buyers love it… Our innovation right now outside of product innovation is how do we get creative about communicating it to the customer, and really deepening relationships with the customer so that we can find out what flavors they want.”—Tonia Farman, co-founder/CEO, Queen of Hearts

The most popular articles with SFA News Daily readers in December focused on store openings, forward-looking trends, and retrospective consumer behavior reports. In case you missed it, the following were the top five most read stories in December: 1. Whole Foods Plans NYC Opening The store is located in New York City’s Financial District and will feature more than 1,000 local items from the city and surrounding area. 2. KeHE Releases 2023 Trend Report The company identified a shift toward consumers seeking a sustainable lifestyle, finding that 68 percent of consumers agree that taking measures to help the environment makes them feel happy. They also found that consumers are becoming more conscious of what they put in their bodies. 3. FreshDirect Shares 2023 Food Trends The company has found that DIY experiences have resonated with consumers and will continue to do so into the new year. Social media has increased the popularity of do-it-yourself items such as butter boards, which have given way to artistically decorated breakfast and dessert boards. 4. The Fresh Market Unveils 2023 Food Trends The company spotted food trends involved with the following: new global flavors, plant-based eating, natural and functional foods, Mexican cuisine, and climatarian eating. 5. Grubhub Reveals Ordering Trends Burritos were the most ordered item on the platform, jumping from the eighth most ordered in 2021. Over four million orders including burritos were filled throughout the year. They were followed in popularity by cheeseburgers, cheese pizzas, pad Thai, chicken quesadillas, California rolls, fried chicken sandwiches, Caesar salads, chicken tikka masala, and boneless wings.