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    New Products, Merchandising Solutions Cap Dairy-Deli-Bake ’09

    Retail buyers and merchandisers converging in Atlanta for the International Dairy·Deli·Bakery Association’s (IDDBA) ongoing Dairy-Deli-Bake ’09 convention and expo that runs through Wednesday are taking an all-encompassing look at a medley of new product introductions showcased in some 1,500 booths.

    Retail buyers and merchandisers converging in Atlanta for the International Dairy·Deli·Bakery Association’s (IDDBA) ongoing Dairy-Deli-Bake ’09 convention and expo that runs through Wednesday are taking an all-encompassing look at a medley of new product introductions showcased in some 1,500 booths.

    To help buyers and store owners quickly scout for the most appropriate new products, packaging options or services, the New Product Showcase offers a preview of many of the new products on display in individual booths. Finding the booths featuring new products is made easier by signs and buttons for booth staff personnel that invite show-goers to “Ask Me About My New Product” and find out “What’s New?” In addition to new flavors, packages, portion sizes, and value-added products, many of the show’s hot new products feature specific health benefits, offer convenience in prep time, are easy to eat, and provide social networking solutions.

    Introductions at IDDBA’s Dairy-Deli-Bake ’09 included new products in baked goods, beverages, cheese, condiments, dairy, deli, dips/spreads, education, equipment, ethnic foods, food and beauty, fresh ideas, frozen, health and wellness, import/exports, ingredients, meals, meats, natural/organic, nutrition, packaging, pasta, pastry, pizza, poultry, prepared foods, bagels/chips, produce, promotions, ready-to-eat, salads, seafood, snacks, soups, specialty foods, sweet goods and takeout.

    The 10,000-square-foot Show & Sell idea center is yet another highlight of the annual show. Created by retailers and other food professionals and designed to be a model store on the expo floor, the center offers attendees a host of new ideas via new products, themes and merchandising ideas to help retailers increase sales and customer retention.

    Complementing the mock store is the Teach & Sell center, which focuses on instructing retail buyers, merchandisers and other attendees how to deliver concepts by describing how they were conceived, designed and executed.

    Once again, IDDBA’s Show & Sell Merchandising Pavilion was another strong draw for attendees. The combination of strong visuals from hundreds of creative merchandising displays, planned themes, a take-home resource book and handouts imparts a visual blueprint for creating strong, customer-oriented displays back in the store. All attendees received a free resource book, which includes a list of sponsors, props, crockery, theme merchandising ideas and creative concepts.

    A diverse group of retail executives volunteered their time and creative talents to create the perishable displays comprising the Show & Sell Center 2009 Retail Food Merchandising Pavilion, including JoAnn Alm, Nash-Finch Co.; Bill Ange, Hubert Co.; Marna Baer, HC Brill Co., Inc.; Jody Barrick, Supervalu; Sabrina Bateman, Flavor Right Foods; Ellen Bianchi, Marketplace Foods; Michelle Boivin, Aldridge Marketing Group; Sue Bosse, Wisconsin Milk Marketing Board (WMMB); Prudy Busch, Supervalu; Diana Buck, Mascari Sales & Marketing; Leslie Cavell, Hubert Co.; Adam Criscione, Arla Foods, Inc.; Alicia Curtis, Associated Wholesale Grocers; Bessie Dicks, Shoppers Food and Pharmacy; Isabel Fischer, Coborn’s, Inc.; Ron Fischer, Nash-Finch Co.; Scott Fox, Dorothy Lane Market, Inc.; Chef Jon Gazin, Team Canada; Martha Geiseman, Lawrence Foods, Inc.; Chef Allen Hendricks, CDS; Sonya Heydt, Supervalu; Tom Hug, Lawrence Foods, Inc.; Rebecca Jessie, WMMB; Debbie Jones, Albertsons Southern California Division; and Chef Chris Koch, Cooking or Whatever.

    Among the other industry executives who contributed to the Show & Sell Center were Jim Krenek, Rich Products Corp.; Thomas LaFera, Walmart Supercenters; Glenda Levsey, Texas Trio; Ray Lippert, Bakery Crafts; Penny Long, Hubert Co.; Joni Loxterman, Dawn Food Products; Patty McCormack, Reser’s Fine Foods, Inc.; Dwight McKabney, Pactiv Corp.; Benny Morales, Affiliated Foods, Inc.; Jon Newsom, Champion Foods, LLC; Billy Oxford, Reser’s Fine Foods, Inc.; Pam Pelzel, Bakery Crafts; Nicki Pennington, Hubert Co.; Harold Petersen, California Milk Advisory Board; Jeff Philpot, Hubert Co.; Donna Pritchard, Lawrence Foods, Inc.; Tammy Ranck, HC Brill Co., Inc.; Elizabeth Riggs, Bakery Crafts; Sydenia Rosetta, Texas Trio; Mark Rudy, Hubert Co.; Beth Scherpenberg, Maplehurst Bakeries, Inc.; Ken Shaner, Hubert Co.; Elise Shmoorkoff, Yoke’s Fresh Markets; Cheryl Soares, California Milk Advisory Board; Michelle Steele, Supervalu; Mike Tilden, Supervalu; Chef Nancy Tingman, Team Canada; Brent Vagedes, Rich Products Corp.; Michelle Van Spronsen, Mascari Sales & Marketing; Dotty VanderMolen, Mascari Sales & Marketing; David Whitesel, Hubert Co.; and Tony Wilkins, Jon Morris & Co., Inc.

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