From the Show Floor at IDDBA 2026

We were in Orlando this week for IDDBA 2026 — walking the floor, tasting everything in sight, and taking notes on where the dairy, deli, and bakery space is headed.

A few things that stood out:
Clean ingredients are taking center stage. Shorter ingredient lists, whole foods, and products free of preservatives were some of the most talked-about innovations on the floor this year. Consumers are reading labels more than ever, and brands that can deliver simplicity without sacrificing quality are winning.

Protein is not a trend, it’s the expectation. Consumers want something that tastes good and works for them, and the industry is catching up fast across dairy and deli.

Cheese is having a serious moment. Specialty cheese was everywhere, and the charcuterie wave is still going strong; mozzarella, parmesan, and specialty varieties are all part of the conversation right now.

If you’re a producer or supplier in dairy, deli, or specialty foods, the demand is there — and we know how to get you in front of it. Let’s talk.