Fresh Take with IDDBA

What's in Store for 2026: Heather Prach and Kat Shanahan on the 2026 Trends & a New Era for What's in Store

For December, Heather Prach, VP of Education and Industry Relations at IDDBA, sits down with IDDBA's new VP of Membership and Marketing, Kat Shanahan, to debut the 2026 What's in Store trends—earlier than ever before and now available free to all IDDBA members. Together they walk through five big themes that cut across dairy, deli, and bakery.

Heather and Kat dig into why convenience now has an emotional core, explore how "clean" has elevated from a trend to a baseline expectation, and why the fresh perimeter is so well-positioned to win on simple ingredient decks and transparent labels.

In addition, Kat shares big news about what's ahead for the show and what you can look forward to in 2026. Get ready for more segments like The Executive Aisle, with IDDBA President and CEO David Haaf, as well as new segments for a new year!

Want to be a guest on the podcast or learn more about IDDBA? Reach out to us at [email protected].

Check out the What's in Store 2026 Trends Report today! https://www.iddba.org/education/trainings/whats-in-store

To learn more about IDDBA and becoming a member, head here: https://www.iddba.org/membership/join-iddba/membership

#Trends2026 #ConsumerTrends #FreshPerimeter #Dairy #Deli #Bakery #MealSolutions #CleanLabel #UltraProcessedFoods #HealthyIndulgence #Protein #GutHealth #GlobalFlavors #Sampling #RetailTrends #FoodRetail #Supermarket #Grocery #FoodService #Leadership #Innovation #IDDBA

Cheese: From Treasure Hunt to Category Growth with Brian Freeman (Specialty Cheese Category Business Manager, Tops Markets)

For November, Heather Prach, VP of Education and Industry Relations at IDDBA, speaks with Brian Freeman, Specialty Cheese Category Business Manager at Tops Markets, in a free-rolling but practical conversation that moves from social-media spikes and global flavor discovery to the merchandising habits and programs that turn a cheese case into a true destination.

Brian shares how his category at Tops has outpaced national growth by pairing innovation and authenticity with close collaboration across makers, brokers, and buyers—grounded in travel, plant visits, and shows like IDDBA. He explains why a great cheese set should feel like a "treasure hunt," how simple, shopper-friendly charcuterie signage and real sampling still drive results, and how to ride TikTok-fueled surges without losing focus. Along the way, he digs into building eye-opening cheese "flights" plus answers a rapid-fire round of questions from Heather that reveals his go-to picks.

Looking ahead, Brian discusses where global flavors are heading, how to design programs that deliver wins for manufacturers, retailers, and consumers, and practical steps teams can take this month—refreshing displays with peaks and valleys, clarifying signs, and putting product in shoppers' hands.

We think you'll come away with actionable ways to energize your cheese category, engage teams on the floor, and build a destination set that keeps customers coming back.

Want to be a guest on the podcast or learn more about IDDBA? Reach out to us at [[email protected]](mailto:[email protected]).

To learn more about IDDBA and becoming a member, head here: [https://www.iddba.org/membership/join-iddba/membership](https://www.iddba.org/membership/join-iddba/membership)

#Cheese #SpecialtyCheese #Charcuterie #Merchandising #Sampling #ShopperMarketing #RetailTrends #Dairy #Deli #Grocery #Supermarket #FoodService #FreshFoods #Leadership #Innovation #Trends2025 #FoodRetail #Convenience #CStore

Our quarterly feature, The Executive Aisle, continues with IDDBA President & CEO David Haaf in conversation with Jody Barrick, Senior Vice President for Fresh Meat, Seafood, Bakery, Deli & Specialty at UNFI. They start with an important industry announcemnet, and then together, cut through the noise on where fresh is headed, wellness as a mainstream driver, the shift to "restaurant-quality at home," and how speed and simplicity are reshaping the trip from curbside to deli case.

Barrick shares vivid examples of what's working now. She digs into why global flavors and quality cues win the deli/take-home occasion, and how Cub Foods "Shop Happy" brand platform anchors a joyful, community-rooted fresh experience. Along the way, she connects UNFI's "one van" origin story to today's mission of making better food more accessible and explains the leadership playbook of coaching, clear communication, and building teams for constant change.

Whether you're a supplier, retailer, marketer, or other food professional, this conversation offers practical guidance on balancing speed with quality, blending digital and in-store storytelling, and using data without losing human instinct so you can keep shoppers at the center, elevate fresh as the hero, and lead your organization through what's in store for tomorrow.

Want to be a guest on the podcast or learn more about IDDBA? Reach out to us at education@iddba.org.

To learn more about IDDBA and becoming a member, head here: https://www.iddba.org/membership/join-iddba/membership

From Myths to Mindset: Gary Wills on Modern Food Safety Culture (Global Director, Consumer, Retail & Food (Americas), BSI)

For September, Heather Prach, VP of Education and Industry Relations at IDDBA, speaks with Gary Wills, Global Director for Consumer, Retail & Food for the Americas at BSI, in a practical conversation that moves from myth‑busting to the habits and systems that keep food safe across manufacturing, retail, and foodservice.

Gary debunks a few myths, clarifies why food poisoning isn't "just a stomach bug," and lays out how proactive sanitation programs, environmental monitoring, supplier vetting, and traceability work together at scale. He explains how labeling mistakes and allergens often drive recalls, how social media accelerates consumer alerts, and how standards and annual third‑party audits have raised the bar across the industry.

Looking ahead, he discusses the role of culture, free guidance available through BSI's publicly available specifications, where AI can support predictive risk focus, and why genome testing is becoming increasingly important in traceability; plus practical steps teams can take this month to make food safety an everyday habit.

We think you'll come away with actionable ways to engage your teams and strengthen food safety culture, along with insights you can share during National Food Safety Education Month and beyond.

Want to be a guest on the podcast or learn more about IDDBA? Reach out to us at [email protected].

For a taste of IDDBA's Food Safety resources, head to our Safe Food Matters page: https://www.iddba.org/professional-resources/personal-development/safe-food-matter

Here is a link to the brochure from BSI that Gary mentioned: https://www.bsigroup.com/en-US/insights-and-media/insights/brochures/pas-320-developing-and-sustaining-a-mature-food-safety-culture/

To learn more about IDDBA and becoming a member, head here: https://www.iddba.org/membership/join-iddba/membership

#foodsafety #fosteringfoodsafety #SafeFoodMatters #NFSEM #FoodSafetyCulture #Recalls #Allergens #Sanitation #EnvironmentalMonitoring #Traceability #GFSI #BSI #FoodSafetyMonth #Dairy #Deli #Bakery #Grocery #Supermarket #FoodService #RetailTrends #FreshFoods #Leadership #Innovation #Trends2025 #FoodRetail #Convenience #CStore

Bakery is Civilization: Donald DeMont on the Big Picture of (Gluten-Free) Bakery (Regional Sales Manager, Antonina's Gluten-Free Bakery)

For August, Heather Prach, VP of Education and Industry Relations at IDDBA, speaks with Donald DeMont, Regional Sales Manager for Antonina's Gluten-Free Bakery, in a wide-ranging conversation that goes from the current world of bakery and taste trends all the way back to the beginning of human civilization.

Donald shares the company's origins in meeting family dietary needs, how and why it became America's No. 1 manufacturer of gluten-free muffins, cakes, and brownies , the journey to creating gluten-free products that mimic the taste and texture of traditional baked goods, and the growing demand for other dietary options like dairy-free.

Along the way, he offers a history lesson on how bakery products shaped civilization, reflects on flavor trends like artisan breads and fusion foods, and explains why simple, real ingredients are making a comeback. Plus, you'll hear his take on the future of food sourcing, the role of demos in driving trial, and the importance of wowing customers with taste, texture, and visual appeal.

We think you'll enjoy learning why Donald says "Bakery is civilization itself" as well as more insights and inspiration in his conversation with Heather.

Want to be a guest on the podcast or learn more about IDDBA? Reach out to us at [email protected].

To learn more about IDDBA and becoming a member, head here: https://www.iddba.org/membership/join-iddba/membership

#Bakery #GlutenFree #GlutenFreeBakery #Dairy #Deli #Grocery #Supermarket #FoodService #RetailTrends #FreshFoods #Leadership #Innovation #Trends2025 #FoodRetail #Convenience #CStore

Our new regular quarterly feature of the What's in Store Podcast, The Executive Aisle, continues with our second installment: IDDBA President and CEO David Haaf discusses the future of our industry with David Melnick, Partner & EVP, Brand Integration at Marriner Marketing, where they dive into the meat of why clarity in communication is the key to successful marketing in our industry!

Melnick gets into some specific details of successful marketing, from innovative campaigns by Tillamook, novel new products that solved an emergent trend from McCormick & Company, and storytelling that reaches consumers from Fresh Market. In their conversation, they discuss preimeter opportunities, the blend of digital and in-store experiences, and the value of cutting through data overload and forging human, emotional connections.

Whether you're a supplier, retailer or marketer, Melnick and Haaf's conversation is a must-listen for those who want to learn how to balance rigorous, data-driven insights with human instincts so that you keep your customers front-and-center. Tune in for insights and strategies that can help make your brand the hero of your customers' stories.

Want to be a guest on the podcast or learn more about IDDBA? Reach out to us at podcast@iddba.org.

To learn more about IDDBA and becoming a member, head here: https://www.iddba.org/membership/join-iddba/membership

You can see David Melnick's four-minute presentation at #IDDBA2025 here, on LinkedIn: https://www.linkedin.com/posts/iddba_iddba2025-activity-7344444845995827201-qopG/

Let the good times roll! IDDBA's Whitney Atkins, VP of Marketing and Membership, and Heather Prach, VP of Education and Industry Relations, take the podcast down to New Orleans to bring you a collection of conversations and stories right from inside #IDDBA2025, the premier event of the year in our industry. All of the podcast was recorded on location at the show - some of it on the busy show floor itself! If hearing the podcast isn't enough, you can head over to the YouTube version of the episode and watch the full episode! This year's show ended all too quickly. Being in New Orleans was very special, and though we're saying goodbye, what we had in this time will always mean so much. Be sure to check out an incredible collection of social media posts from #IDDBA2025 that we shared from attendees, exhibitors, food professionals and more - as well as our own production of videos - here on our LinkedIn page: https://www.linkedin.com/company/iddba/ In addition, our new Instagram is growing and has an entirely different perspective on the show that you won't want to miss: https://www.instagram.com/iddba/

IDDBA's annual show is a breathtaking event that no conversation or description can ever fully capture. Make sure you don't miss out: #IDDBA2026 is only a year away; we look forward to seeing you in Orlando on June 7-9, 2026! #WeAreIDDBA #Community #CultivatingCommunity #Dairy #Deli #Bakery #People #EmpoweringPeople #FoodService #CStore #Convenience #Technology #EmbracingTechnology #Competition #OvercomingCompetition

Join IDDBA's Whitney Atkins, VP of Marketing and Membership, and Heather Prach, VP of Education and Industry Relations, for a full-on dive into the premiere event of the year—#IDDBA2025 in New Orleans, June 1–3!

In this high-energy episode, Whitney and Heather walk you through everything you can look forward to: unforgettable General Sessions featuring stars like Kevin Costner, Claire Saffitz, Michael Strahan, and Carla Hall; hands-on excitement at What's In Store Live; next-gen connection at Career Connect Live; and trend-forward insights from experts at Bixa, Euromonitor, and NIQ, and much, much more!

Whether you've already booked your trip or you're still on the fence, this is your insider guide to making the most of your IDDBA experience. Register for #IDDBA2025 TODAY: https://www.iddba.org/registration

Want to be a guest on the podcast or learn more about IDDBA, or have a question about any of the programs brought up by Heather and Whitney? Reach out to us at [email protected].

To learn more about IDDBA and becoming a member, head here: https://www.iddba.org/membership/join-iddba/membership

#Dairy #Deli #Bakery #IDDBA2025 #RetailInnovation #Trends #Leadership #NewOrleans #NextGenTalent #What'sInStoreLive #CloseUpKitchen #Supermarket #FoodService #Networking

Whitney Atkins, VP of Marketing and Membership introduces a new regular feature of the What's in Store Podcast: The Executive Aisle, a quarterly series where IDDBA President and CEO David Haaf discusses the industry with another knowledgeable leader. In this episode, he welcomes Upper Crust President and IDDBA Board Chair Carmela Serebryany for a thoughtful and timely look at the forces shaping bakery manufacturing today, from real-world innovation to evolving consumer preferences and operational realities.

Carmela opens with a powerful story of personal and professional transformation, from immigration to law to ultimately leading one of North America's most influential frozen bakery companies. They then dive into key trends, with Carmela identifying several areas of growth: the return of fresh in-store baking, the rise of global flavor mashups, and the shift toward more functional and health-conscious offerings, all driven by consumer demand and fueled by social media.

The conversation also explores how companies like Upper Crust are managing challenges like labor shortages and rising costs by investing in technology and automation. Carmela emphasizes the importance of freezer-to-oven solutions that reduce in-store complexity while maintaining product quality. David and Carmela also touch on sustainability, digital traceability, and what it takes to scale innovation efficiently while still responding to changing consumer expectations.

From tariffs and supply chain disruption to TikTok-driven cravings and protein-rich croissants, this episode paints a nuanced picture of a bakery sector in the middle of rapid evolution. Whether you're on the retail side, in manufacturing, or part of the broader foodservice ecosystem, you'll walk away with practical insights—and a clearer view of what's rising in bakery.

Want to be a guest on the podcast or learn more about IDDBA? Reach out to us at podcast@iddba.org.

To learn more about IDDBA and becoming a member, head here: https://www.iddba.org/membership/join-iddba/membership

We're excited to see you at #IDDBA2025 in New Orleans, June 1-3. You can register for this amazing event here: https://www.iddba.org/registration

Check out all of our upcoming webinars here: https://www.iddba.org/trendscenter/trends-research/webinars#featured-webinar

Fresh Leadership: Ken Wicker on Retail Grocery Trends (Senior Vice President of Fresh Foods, Festival Foods) For March, Whitney Atkins, VP of Marketing and Membership at IDDBA, speaks with Ken Wicker, Senior Vice President of Fresh Foods at Festival Foods, in an engaging conversation where he shares insights on fresh foods, leadership, and the evolving grocery landscape in 2025.

With decades of retail experience, Ken discusses how consumer demand for convenience, high-quality fresh foods, and personalized shopping experiences is shaping the industry. He and Whitney explore the commitment to scratch-made bakery, prepared meal solutions, and innovative merchandising strategies that set Festival Foods apart.

Ken also shares his take on emerging challenges in retail, including inflation, shifting consumer behaviors, and the increasing role of technology in forecasting, labor management, and guest engagement. Throughout the conversation, his leadership philosophy shines—focusing on team development, adaptability, and collaboration as key drivers of success in today's grocery industry.

Want to be a guest on the podcast or learn more about IDDBA? Reach out to us at [email protected].

To learn more about IDDBA and becoming a member, head here: https://www.iddba.org/membership/join-iddba/membership

#Dairy #Deli #Bakery #Grocery #Supermarket #FoodService #RetailTrends #FreshFoods #Leadership #Innovation #Trends2025 #FoodRetail #Convenience