The 2025 ECRM Food & Beverage sessions have officially concluded, marking another successful year of strategic connections between innovative suppliers and key buyers across retail and foodservice channels. This year’s comprehensive program brought together over 100 participating companies, spanning multiple specialized sessions that addressed everything from sustainable sourcing to the emerging GLP-1 consumer market.
Food & Beverage Magazine played a pivotal role in this year’s sessions, with founder Michael Politz leading thought leadership discussions on consumer behavior and dining experiences. The sessions demonstrated the industry’s continued evolution toward health-conscious offerings, sustainability initiatives, and technology-driven solutions.
Comprehensive Company Spotlights
Protein & Dairy Innovation Leaders
Arla Foods, Inc. (www.arlausa.com) showcased their expanding portfolio of sustainable dairy solutions, emphasizing their commitment to regenerative agriculture practices. Hamilton Eggs (www.hamiltoneggs.com) and Black Sheep Egg Company (www.blacksheepeggco.com) highlighted innovations in cage-free and pasture-raised egg production, addressing growing consumer demand for ethically sourced proteins.
Mariposa Dairy Ltd (mariposadairy.ca) presented their artisanal cheese offerings, while Parmela Creamery (www.parmelacreamery.com) demonstrated plant-based dairy alternatives that closely mimic traditional cheese textures and flavors. Gay Lea Foods Co-Operative Limited (www.gaylea.com) emphasized their farmer-owned cooperative model and sustainable packaging initiatives.
Specialty Foods & International Flavors
The international flavor segment saw strong representation from Comfrut (www.comfrut.com), Integra Chile Spa (www.integrachile.com), and Marsala Foods (www.marsala.com.br), bringing authentic South American ingredients to North American markets. San-J International, Inc. (www.san-j.com) showcased their premium tamari and Asian sauce portfolio, while Kontos Foods Inc (kontos.com) highlighted their Mediterranean flatbreads and specialty items.
Mercado Latino, Inc. (www.mercadolatinoinc.com) and Mexas Sourcing Group, LLC (www.mexassourcing.com) emphasized the growing Hispanic food market, presenting authentic products that cater to both heritage consumers and mainstream adoption.
Health-Conscious & Functional Foods
The health and wellness category dominated buyer interest, with Meati Foods (www.meati.com) presenting their whole-food mushroom-based meat alternatives. BYOU Distribuição e Exportação Ltda (www.byousuperfoods.com) showcased superfood powders and functional ingredients, while Greater Than (www.drinkgt.com) highlighted their living probiotic beverages.
Nutiva LLC (www.nutiva.com) demonstrated their organic coconut and hemp-based products, and Healthy Food Ingredients, LLC (www.hfifamily.com) presented clean-label solutions for foodservice applications. WayFare Inc. (www.wayfarefoods.com) showcased their plant-based dairy alternatives designed specifically for foodservice operations.
Beverage Innovation Showcase
The beverage sector featured diverse innovations, with Gregory Packaging Inc. (www.suncupjuice.com) presenting sustainable juice packaging solutions. United Beverage Solutions (unitedbeveragesolutions.ca) highlighted their comprehensive portfolio for Canadian and cross-border markets.
Splendor Water Corp. (splendorwater.com) and BluGlacier LLC (www.bluglacier.com) showcased premium water offerings, while Saraya USA, Inc (www.lakanto.com) demonstrated their monk fruit-based sweetener solutions for beverage applications.
Bakery & Confectionery Innovations
Delizza Patisserie (www.delizza.us) presented their European-style frozen desserts, while Baxter’s Bakery (www.baxtersbakery.ca) showcased artisanal bread solutions for foodservice. Sweet Mae’s Cookie Co (www.sweetmaescookies.com) and The Cookie Department (www.thecookiedepartment.com) highlighted premium cookie offerings for retail and foodservice channels.
Sweet Land Bakery & Beverage Inc (www.gosweetland.com) and The Pink Lemonade Cake Company (pinklemonadecakes.com) demonstrated innovative cake and dessert solutions designed for grab-and-go retail applications.
Key Session Highlights and Scheduling
The sessions maintained ECRM’s signature format of guaranteed one-on-one meetings, with participants engaging in focused 10-minute discussions across multiple venues. Wednesday’s schedule began with Gregory Packaging Inc. at 8:20 AM Eastern, followed by Del Sol Food Company Inc., showcasing Brianna’s salad dressings (www.briannas.com).
Thursday’s programming expanded with specialized company showcases, including La Terra Fina (www.laterrafina.com) receiving an extended 20-minute session format, demonstrating their premium dip and spread portfolio. The scheduling allowed for strategic breaks between sessions, enabling buyers to process information and plan follow-up communications effectively.
Thought Leadership and Industry Roundtables
GLP-1 Shopper Impact Analysis
The sessions featured comprehensive discussions on the rising influence of GLP-1 medications on consumer behavior. Sherry Frey from NielsenIQ presented data showing how these consumers are reshaping food and beverage purchasing patterns, with increased focus on protein-dense, lower-carbohydrate options. Companies like Mission Meats (www.missionmeats.co) and Natural State Rabbit (nsrabbitmeat.com) positioned their high-protein offerings to address this emerging market segment.
Health-Conscious Menu Development
Roundtable discussions led by Noah Hyams from VEGPRENEUR explored how foodservice operators are adapting menus to cater to health-conscious customers without compromising profitability. Wholly Veggie (www.whollyveggie.com) and Urban Farmer (www.urbanfarmerpizza.com) demonstrated how plant-based options can drive both health goals and operational efficiency.
Sustainability Integration Strategies
Alex McGowan from Restaurant Supply Chain Solutions moderated discussions on sustainability practices from sourcing to packaging. Organic Foods Unlimited (www.organicfoodsunlimited.com) and Spring Sunrise Natural Foods (www.springsunrise.com) showcased how organic certification and sustainable sourcing can create competitive advantages while meeting consumer demands.
Technology and Menu Innovation Insights
Jackie Craig from Perkins Management led discussions on how technology is transforming menu development and consumer expectations. Steak ‘n Shake (www.steaknshake.com) shared insights on leveraging technology for customization, while Top Shelf LLC (www.woodgrilledcrusts.com/home) demonstrated how artisanal products can integrate with modern foodservice technology platforms.
The build-your-own concept trend was extensively explored, with companies like Mad Mac LLC (www.madmacnyc.com) and Papa’s Kitchen LLC (papas-kitchen.com) presenting solutions designed for customizable menu applications.
Cost Management and Quality Balance
Fedra Chappell from Associated Food Stores led critical discussions on managing volatile ingredient costs while maintaining quality standards. Phillips Foods Inc. (www.phillipsfoods.com) and Cox’s Wholesale Seafood Inc (www.coxseafood.com) demonstrated how premium seafood suppliers are adapting pricing strategies and product offerings to help operators maintain profitability.
Industry Takeaways and Future Outlook
The 2025 ECRM sessions revealed several critical trends shaping the food and beverage landscape. Health-conscious eating continues driving product development, with functional ingredients and clean-label formulations becoming standard expectations rather than premium features. The GLP-1 consumer segment represents a significant growth opportunity, requiring suppliers to adapt product portfolios to meet specific nutritional profiles.
Sustainability initiatives have evolved from marketing advantages to operational necessities, with buyers increasingly requiring detailed supply chain transparency and environmental impact documentation. Technology integration in menu development and customer experience has accelerated, creating opportunities for suppliers who can demonstrate compatibility with digital ordering and customization platforms.
The sessions also highlighted the growing importance of diverse supplier relationships, with buyers actively seeking products that serve multicultural consumer bases while maintaining broad market appeal. Companies that successfully balance authenticity with accessibility are positioning themselves for sustained growth in an increasingly competitive marketplace.
As the food and beverage industry continues evolving, the connections made during these ECRM sessions will likely influence product development, distribution strategies, and consumer offerings well into 2026 and beyond.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
