IDDBA’s What's in Store Live featured an array of new merchandising ideas.

Hussmann’s Robert Mullen demonstrated several new display cases, including one designed to go right at checkout.

BelGioioso Cheese Inc.’s new Sandwich Stack sliced cheeses put a new, gourmet spin on sliced cheese for sandwiches, said Umberto Marconi, vice president of marketing.

Atlantic Sapphire brought its Bluehouse Salmon, which is grown on land in tanks fed by a bacteria-free aquifer, to IDDBA for the first time to promote its deli applications, said Mauricio Vigil, director of foodservice and e-commerce.

Two new coppas and one new speck from Italian specialty meats producer Rovagnati North America help the company provide a one-stop shop experience for their US customers, said Giulia Angoscini, director of marketing and foodservice sales.

Reser's Fine Foods is capitalizing on the recent cottage cheese craze with a line of smooth, curd-free cottage cheese dips.

St Pierre Groupe’s Sarah Boddy showed off tweaks to the company's booth and discussed the second wave of its 2025 marketing campaign, which will focus on grilling season, and, like its initial Super Bowl campaign, will include TV ads in select US markets.

Saputo Inc. introduced new smoky flavors to its lineup of Treasure Cave blue cheeses.

Cedar's Foods aims to provide more authentically tasting Middle Eastern products, said Anthony Hanna, DSD sales account manager.

Emmi Roth has added three new products to its Athenos line of Greek products.

Joyfull Bakery has added pouches to its lineup of parmesan-based crisps.

Ventura Foods has added five new sauces and several new variations on Ranch, including garlic and pickle.

Dietz and Watson added three hummus items to its product roster this spring. It's the first time ever the company has sold hummus.

Brooklyn Cured introduced new snack pack display trays.

For the first time ever, Hormel Foods featured SPAM, a hit in a Hawaiian sushi product.

Sabra Dipping Company’s two newest hummus flavors, Chimichurri and Falafel, are the winners in its "Taste the World" R&D project.