What's in Store Podcast

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!

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.

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.

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.