IDDBA Preview
Dairy, deli, bakery, and foodservice all come together at IDDBA, which takes place at the Orange County Convention Center in Orlando, FL, this June 7 through 9. More than 10,000 retailers, manufacturers, brokers, and distributors will attend the show to discuss industry trends, innovations, and networking. More than 1,000 companies from 40 different countries will exhibit.
Ben Rizzitello, Vice President of Sales and Marketing of Anthony & Sons Bakery, is excited to showcase their latest innovation from The Avocado Bread Company at the show. Made with fresh avocados and flavored with guacamole spices, the bread is plant-based, vegan, and clean label. It’s also packed with fiber, healthy fats, and grains—a compelling reason to stop by their booth.
Cedar’s Mediterranean Foods has proudly exhibited at IDDBA for more than 20 years. Grace Stone, Trade Marketing and Digital Media Manager of Cedar’s reported on what the company will feature at this year’s show.
“We have several exciting developments to showcase, with the most significant being the rollout of the Seed Oil Free certification across our Reserve line, both Organic and Conventional, debuting at this show. This certification underscores our commitment to clean-label innovation and further strengthens Reserve’s position as a first-of-its-kind, ultra-premium offering in the category. We are also introducing a new Reserve Hommus flavor: Caramelized Onion, adding a rich, savory depth to the lineup and expanding our elevated flavor profile.”
She continued, “In addition, we are expanding the Reserve platform beyond hommus with the introduction of two new white dips, Falafel and Spanikopita, bringing the same elevated, chef-inspired approach to a broader set of Mediterranean offerings.”
Cedar’s returns every year to IDDBA because of the opportunity for meaningful, face-to-face time with both long-standing partners and new customers. Stone commented on what buzz and conversations she expected at the show.
“We anticipate continued momentum around clean-label, better-for-you products made with simple, recognizable ingredients, including a growing demand for seed oil-free options as consumers become increasingly attentive to ingredient quality and sourcing. Consumers are also gravitating toward bold, globally inspired flavors that still feel authentic and rooted in tradition, and these preferences are helping shape innovation across the Mediterranean category. At Cedar’s, this translates to a strong focus on transparency and simplicity, with new offerings designed to meet growing demand for high-quality, trustworthy foods that are easy to incorporate into everyday meals.”
“Flavor-wise, profiles like Harissa, Olive Tapenade, and Lebanese-inspired seasoning blends continue to gain traction,” Stone remarked. “These flavors are expanding beyond dips and appearing in prepared salads, grain bowls, sandwich spreads, and spice blends, making Mediterranean-inspired eating more accessible. There is also growing interest in unexpected combinations, particularly sweet-heat profiles, reflecting consumers’ appetite for adventurous yet balanced flavors.”
Bakery brands are also leaning into favorites with new flavors and texture twists. This is the third straight year Dustin Monke, Marketing Manager of Baker Boy, has showcased at IDDBA.
He commented, “We first showed our products there in 2019 and then took a couple of years off post-Covid. We believe the show is a great place to interact with great existing customers and meet potential new customers who operate on a large scale. We’ve gained some great business from IDDBA over the years and have used it as a regional manufacturer; it helps us build our brand on a more national scale.”
This year, Baker Boy has something sweet to showcase.
“What we’ve noticed in the past few years is that while consumers are perfectly happy with the classic donuts—Glazed Rings, Maple Long Johns, Jelly Bismarcks—they’re also craving innovation. While there’s a reason for consistency in serving the same donuts in the bakery case each day, market research shows irrefutably that consumers are craving new flavors and ideas,” commented Monke.
He continued, “Baker Boy has been at the forefront of donut innovation for years. And when it comes to donuts, we always try to bring something new to IDDBA. It started back in 2019 when we launched the Magic Ring Donuts, ring donuts with filling in every bite. We now offer 12 Magic Ring flavors, some year-round and others seasonal. This year at IDDBA, we’re launching the Brioche Ring Donut. Brioche has obviously been one of the biggest growth categories in bakery—notably in breads and buns—for the past couple of years. We see donuts as the next big thing in the category.”
Not everyone at the show is talking food. Just as vital to the conversation is the packaging that supports the products.
Jessica Papke, Marketing Manager of Easypak, stated, “At IDDBA, Easypak is focused on a simple but important idea: packaging should do more than contain a product—it should actively support how that product is sold. This year, we’re bringing that to life through a ‘corner store’ concept that reflects the continued rise of grab-and-go and ready-to-eat formats. Instead of showcasing packaging in isolation, we’re demonstrating how it functions within a real retail environment across deli, dairy, and bakery.”
She continued, “Our innovation centers on practical performance and customization—including engineered moisture management, improved shelf-life outcomes, and packaging that enhances visibility and merchandising. Through our Elevate Freshness platform, we continue to explore how thoughtful structural design can help protect product integrity and extend freshness in a way that’s meaningful for both retailers and consumers.”
Easypak has been a long-time exhibitor at IDDBA, and this year, they are excited to have conversations about their ability to customize.
“We’re seeing growing demand for more tailored packaging solutions, particularly from retailers looking to differentiate their in-store programs,” said Papke. “Easypak works closely with partners to design custom packaging aligned to specific products, formats, and merchandising strategies—helping bring unique concepts to life in a way that stands out on shelf while still delivering on performance.”
As trends across the grocery aisles move toward on-the-go ease, so does the packaging that surrounds them.
Papke affirmed, “The category continues to move toward convenience, but with higher expectations. Today’s consumer is looking for speed and simplicity without sacrificing quality, freshness, or visual appeal. We’re seeing sustained growth in grab-and-go meals and fresh prepared offerings, alongside increased pressure on retailers to reduce shrink and operate more efficiently. At the same time, merchandising standards are rising—products need to look as good as they perform.”
“Packaging sits at the intersection of all of these trends. It’s no longer just a cost component—it’s part of the solution,” Papke elaborated. “Retailers and brands that think more strategically about packaging will be better positioned to meet both operational demands and consumer expectations.”
Besides packaging innovation, snack brands are also finding new ways to energize the deli department. At IDDBA this year, PRETZELIZED is showcasing two launches: new Aged Cheddar Pretzelized Pita Chips and a new party-size offering.
Sam Kestenbaum, CEO of 7 Mile Brands, remarked, “What goes better with pretzels than aged cheddar cheese? We launched Aged Cheddar nationally with Kroger, and it’s quickly becoming our No. 2 Pretzelized Pita Chip flavor. It delivers the bold, salty, savory experience consumers are looking for while reinforcing our belief that ‘Everything’s Better PRETZELIZED.’”
He continued, “Your party is now Better PRETZELIZED! Roughly 25 percent of the deli snack category is driven by larger-format and entertaining occasions, because consumers are shopping deli for parties, charcuterie, dips, and sharing occasions. We believe Party Size is a natural extension of where the category is headed.”
This is the 15th IDDBA show that 7 Mile Brands has attended. They’ve seen a lot of trends come and go. This year, Kestenbaum reported, “We’re all seeing the growth of trends around non-seed oils, fiber, and protein, much of it fueled by the GLP-1 movement and consumers becoming more intentional about what they eat. We believe the deli and dairy sections are natural beneficiaries of those trends because consumers increasingly associate those departments with freshness, quality, and discovery.”
He continued, “At PRETZELIZED, we’re focused on something even bigger than trend-chasing. We’re focused on bringing the modern consumer into deli through fun, experience, and transformation. At Expo West, we saw many emerging brands succeeding by creating excitement and differentiation in the center store and natural channels. PRETZELIZED is helping lead that same evolution in deli—bringing bold innovation, energy, and modern branding to a category that is ready for disruption.”
Dietz & Watson is gearing up to showcase a few new deli innovations. Taylor Grissinger, D&W Marketing Director, IDDBA Board Member, reported, “Dietz & Watson is expanding its premium deli chicken portfolio with the introduction of two differentiated offerings: Heritage Roast Chicken Breast and Cantina Chicken Breast.”
She summarized, “Heritage Roast Chicken Breast delivers a comforting, nostalgic flavor profile inspired by classic homemade chicken soup. It features slow-roasted chicken layered with subtle herbaceous notes for a warm, familiar taste experience. Cantina Chicken Breast offers a more globally inspired flavor direction featuring a vibrant balance of sweet and savory vegetables, complemented by bright notes of cilantro and coriander. Together, these innovations reflect the brand’s continued focus on culinary-forward flavor development within the premium deli space.”
Dietz & Watson continues to see strong momentum in the prepared food segment. Grissinger noted, “The company is leaning into this space by exploring opportunities beyond traditional deli meat and cheese, allocating additional resources to support grab & go meal formats such as sandwiches, protein-forward entrees and bento boxes, salads and sides. As consumer demand grows for premium, convenient options at accessible price points, the deli is evolving into a more comprehensive meal destination and Dietz & Watson is focused on helping retailers capitalize on that shift.”
Flavor innovation is sure to be on display at IDDBA. Flavor trends for 2026 so far are a balance of comfort and bold adventure, with “swicy” (sweet-spicy) combinations, elevated nostalgia, and savory-forward ingredients leading the way.
“At ¡Yo Quiero!, innovation starts with flavor and ends with how it fits into real life,” said Tara Murray, Vice President of Marketing at ¡Yo Quiero! “At IDDBA this year, we’re excited to spotlight our Authentic Mexican line, which brings traditional, regional flavors to life in a convenient, ready-to-enjoy format that resonates with today’s shopper.”
She continued, “We’re also especially proud that our Candied Jalapeños are up for an Innovation Award. They tap directly into the growing ‘swicy’ trend—delivering that perfect balance of sweet and heat with a fresh crunch that works across multiple uses, from snacking to entertaining to recipe integration. It’s a great example of how we’re pushing the category forward with products that feel both on-trend and highly versatile.”
Murray has been prepping her teams for months before the show. She expects to see three major trends: bold flavor exploration, convenience without compromise, and cross-category usage.
“Consumers are actively seeking out new flavor experiences, especially global and layered flavors, which is why products rooted in authenticity, like our Authentic Mexican line, are gaining traction. At the same time, convenience remains critical, but shoppers aren’t willing to sacrifice quality or freshness to get it,” Murray explained.
“We’re also seeing dips move beyond traditional snacking into meals, entertaining, and even everyday cooking,” Murray reported. “That creates an opportunity for retailers to merchandise more strategically and for brands like ¡Yo Quiero! to develop products that flex across multiple occasions.”
Protein-forward convenience is another theme shaping this year’s deli conversations. Campofrio Food Group America is gearing up to showcase a few new innovations.
Russ Jimenez, Brand Marketing Director, revealed what attendees can expect to see: “Fiorucci Deli slices: Meeting consumer demand for wellness and premium flavor, Fiorucci is proud to introduce our line of 100 percent Natural, Italian-inspired Deli Slices. All items are packed with protein, featuring a clean ingredient label with no antibiotics ever, and no artificial ingredients, flavors, colors or preservatives. And as only Fiorucci would create, the recipes are uniquely Italian-inspired with real inclusions of rosemary, sundried tomato, thyme, basil and more—all throughout the meat, not just on the outside. For consumers seeking to elevate their sandwiches, snacking or even charcuterie board, Fiorucci 100 percent Natural Deli Slices are available now and showing for the first time at IDDBA this summer.”
He continued, “Crafted Paninos 2 pc: Following last summer’s release of our 3 oz 100 percent Natural Crafted Panino line, Fiorucci is proud to launch four new items in a convenient 2 pc (1.3 oz) grab-and-go size. Perfect for snacking on the go, these 2 pc packs are made with 100 percent pork with no antibiotics ever and no artificial ingredients. Unique to the category, these epicurean snacks pair our heritage recipe charcuterie meats with bold, unique cheeses loaded with natural flavors and ingredients.”
Campofrio has been exhibiting at IDDBA for so many years, they’ve stopped counting. But they haven’t stopped guessing at what trends they expect to rise to the top.
Jimenez predicted, “Protein: Consumers are looking for ways to add protein to their diet, and charcuterie snacks are a convenient, satisfying way to eat well and feel good about it. From Paninos to sliced charcuterie meats, our 100 percent pork charcuterie meats are a naturally satisfying way to add rich protein throughout the day, and an elevated alternative to bars and shakes.”
He continued, “Charcuterie: Overall, charcuterie continues to grow in popularity, and Fiorucci offers real, heritage recipe charcuterie meats to help consumers build the boards, snacks and plates that get noticed. Proudly made in the USA from authentic European recipes that are over 175 years old, Fiorucci is uniquely positioned to bring customers the time-tested tastes they love, with innovative developments that support busy, active lifestyles.”
Given the size and scope of IDDBA, when it comes to preparing for the show, companies had different strategies. Beyond the products themselves, IDDBA also reflects the months of planning it takes to stand out on a show floor.
Stone from the Cedar’s Mediterranean Foods expressed, “Preparing for IDDBA is something our team starts months in advance. Given the scale of the show, we treat it as a key moment to introduce and showcase our latest innovations, so there’s a lot of thoughtful planning that goes into how we show up. It’s a highly collaborative effort across departments, with teams spanning sales, marketing, R&D, and operations all working together to ensure we’re putting our best foot forward for the brand. From product selection and booth experience to messaging and materials, every detail is considered to make sure we’re telling a clear, cohesive story.”
She continued, “In the lead-up to the show, we’re also connecting with customers and scheduling meetings ahead of time so we can make the most of our time on the floor. That preparation allows us to have more meaningful, productive conversations and ensures we’re maximizing every opportunity IDDBA offers.”
Monke of Baker Boy has been preparing for IDDBA for months.
“At least two months before the show, we already have the list of products we’re going to show, what the booth will look like, what new items we’ll be sampling and our strategy for promoting our products.”
It’s all hands on deck for Campofrio Food Group America.
Jimenez explained how they spend the time: “Making sure we have all the details covered for the booth set up and execution. Besides the logistics of making the show work, the team also spends many hours pre-planning for meetings—shipping samples, scheduling times to meet and afterward managing the many follow-ups.”
Easypak has been a long-time exhibitor at IDDBA. Their preparation ties back to the company’s broader goal of making packaging part of the retail experience.
Papke noted, “It continues to be one of the most valuable opportunities each year to connect with the industry. We return because the show brings together a highly focused audience across deli, dairy, and bakery—categories where packaging plays a critical role but is often under-discussed. It’s a chance for us to listen, share ideas, and stay closely aligned with how retail continues to evolve.”
“It’s a massive undertaking that requires months of preparation across sales, operations, marketing, and field execution,” reported Kestenbaum. “A special shoutout to the entire PRETZELUTION team—they’re the reason people always comment on our energy, excitement, and the experience we bring to the show floor. We like to say: Make your party—and your show—better PRETZELIZED.”
Dietz & Watson is proud to mark 35 years at IDDBA. Grissinger relayed, “Equally important, IDDBA has become a tradition. Attendees expect and look forward to connecting with Dietz & Watson each year. The company views it as a privilege to engage with partners face-to-face and deliver a memorable, high-impact experience through sampling, storytelling and program innovation. Preparation for IDDBA is a year-round effort. Immediately following each show, the team conducts a comprehensive review of booth performance, engagement and overall execution to inform planning for the year ahead.”
¡Yo Quiero! has been a consistent presence at IDDBA for several years.
Murray elaborated, “We continue to come back because it’s one of the most impactful opportunities to connect directly with retailers, deli operators, and decision-makers in a meaningful way. What keeps us coming back is the ability to have real conversations about the category—what’s working, where there’s opportunity, and how we can partner to drive growth. It’s also a chance to bring our brand to life in a way that goes beyond the shelf, allowing buyers to experience the quality, flavor, and innovation firsthand.”
As for getting ready for a show this size, Murray confirmed, “Preparation for IDDBA starts well in advance and spans multiple teams. We align on the products and innovations we want to highlight, build out a clear story for the booth, and ensure we’re showcasing not just products, but solutions for retailers. That includes everything from sampling strategy and merchandising concepts to sales materials and retailer-specific conversations. Ultimately, it’s about being intentional and making sure every touchpoint at the show reinforces who we are as the Ultimate Dip Destination and how we can help our retail partners win.”
IDDBA continues to unite innovation, collaboration, and evolving consumer demands across the dairy, deli, and bakery landscape. From bold flavors to smarter packaging and cleaner labels, this year’s show makes one thing clear: brands aren’t just following trends—they’re defining them.
