Test Kitchen - How Leadership Development Pays Off with Steve Asp (Meat & Seafood Category Manager, Lunds & Byerlys) and Ellen Coatney (Education Coordinator, IDDBA)

In this episode of Fresh Take with IDDBA (Test Kitchen), host Kat Shanahan (VP, Marketing & Membership, IDDBA) sits down with Steve Asp (Meat & Seafood Category Manager, Lunds & Byerly's) and Ellen Coatney (Education Coordinator, IDDBA) to unpack how leadership development translates into better communication, stronger teams, and real results on the job.

Steve and Ellen share what they experienced in the IDDBA Leadership Certificate Program, including hands-on exercises that sharpen negotiation skills and build confidence in everyday leadership moments. From the "gas station game" to practical lessons about defining "fair," they explain why it's okay to ask for more, and how preparation and mindset shape outcomes.

They also dig into two big leadership essentials: how to foster innovation through collaborative idea-building, and how to influence without direct authority by tailoring your message to what motivates the person across the table. Along the way, they connect these skills to a broader workforce challenge in fresh: developing people in a way that supports growth, engagement, and retention.

The conversation wraps with a look ahead at upcoming leadership development opportunities through IDDBA and why investing in your people can pay off for both the individual and the organization.

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

Want to learn more about the IDDBA Leadership Certificate program and other educational and professional development resources? Head here:
https://www.iddba.org/education

The Dale Carnegie Leadership Excellence Program runs April 7-May 12. To learn more, apply for scholarships for the program, or take next steps, head here:
https://www.iddba.org/education/certifications/dale-carnegie-training

What's In Store - Good vs. Great: Crafting a Better Pretzel with John Stefanik (Vice President, Sales and Marketing, Ditsch USA)

In this episode of Fresh Take with IDDBA (What's in Store), Heather Prach, VP of Education and Industry Relations at IDDBA, sits down with John Stefanik, VP of Sales & Marketing at Ditsch USA, for a lively conversation about pretzel craft, category innovation, and what's next for bakery.

John breaks down what separates a good pretzel from a great one—from authentic dough and the classic caustic bath to the behind-the-scenes time and temperature details that create a truly memorable bite. He also shares why fermentation is one of the most underrated (and most fascinating) parts of the bakery process—where science, chemistry, and artistry all collide.

Looking ahead, John talks about new growth opportunities, including a new facility and a developing R&D lab—plus how his team is thinking about pushing the boundaries of "what a pretzel can be," with plans to bring fresh ideas to #IDDBA2026 in Orlando, June 7-9.

You can check out the Ditsch TikTok that John mentioned @goodbite_de and check out posts with hundreds of thousands of views!

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 membership, visit IDDBA.org.

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 education@iddba.org.

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 [education@iddba.org](mailto:education@iddba.org).

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 education@iddba.org.

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 education@iddba.org.

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/