HOUSTON — Premium donuts, organic and ancient grain bread, and charcuterie flights are among retail food service concepts showcased at the International Dairy-Deli-Bakery Association’s 2016 Dairy-Deli-Bake Seminar & Expo, held June 5-7 in Houston. Drawing more than 9,000 attendees, the 52nd annual event includes workshops featuring celebrity chefs and industry experts and new products on display across more than 1,900 exhibit booths.
Single-serve and grab-and-go items, globally inspired flavors and specialty ingredients remain on-trend across the dairy, deli and bakery departments. Also prominent in recent innovation is clean label. Reser’s Fine Foods, for example, is unveiling reformulated salads, sides and dips made without high-fructose corn syrup, artificial colors or flavors. Other companies, including Blount Fine Foods and Just Desserts, have expanded organic offerings.