3 Key Takeaways from IDDBA 2026: Quick Asian Food, Meat Snacks and More

ORLANDO, Fla. – Protein continues to power growth in the supermarket perimeter, which served as a key point of discussion at the recent International Dairy Deli Bakery Association (IDDBA 2026) Show.

Meat is up 6.5% and deli up 3.0% in year-over-year sales, according to statistics presented by Anne-Marie Roerink of 210 Analytics at the IDDBA 2026 event in Orlando. Dairy and bakery are lagging, at 0.9% and 0.7%. Dairy is faring better in unit sales, up 1.7%, fueled by explosive unit growth in cottage cheese, +12.9%, and yogurt, +4.9%. Muffins, doughnuts and pastries are outperforming other segments in bakery.

At the event in Orlando, Colleen McGiinnis Ritter of NielsenIQ broke down the categories into products defined as “Better For,” a Nielsen segment that utilizes an algorithm that considers the healthfulness of the products. Within these categories, meat was up 6.2% and dairy, +5.2%.

Representing these growing categories, IDDBA 2026 broke records in both the number of exhibitors and in attendance. The show hosted 1,020 exhibitors and more than 11,000 buyers and exhibitor attendees.

Jeremy Johnson, IDDBA vice president of events, said: “Buyers are seeking innovative products to further expand impact at retail.”

Here are three key takeaways from the show floor in Orlando:

Grab & Go Meat Snacks Drive Deli Growth

Almost every deli meat producer has expanded into grab-and-go meat snacks – often with exotic flavors.

Canada’s Freshhouse Foods promoted Charcuterie Bites, in Truffle, Red Wine and Classico. Mike Belli, COO and meat master, said, “Charcuterie bites are an on-the-go snack alternative to fast food. They also can be served on an upscale charcuterie board or given to kids as a feel-good after-school snack.”

Formaggio Cheese, Volpi and others promoted single-serve charcuterie at the IDDBA event.

In conarast to the lower-alcohol trend, Brooklyn Cured offers cocktail-inspired salamis, including Dirty Martini, Mezcal & Lime, Bourbon & Sour Cherries and others. Scott Bridi, CEO, observed that convenience stores are a growing market for meat snacks, as travelers look for alternatives to chips and other ultra-processed snacks.

Beyond Sushi: Quick Asian Food is Growing

Take-out sushi is seeing competition from other refrigerated and frozen Asian products, including bao buns, dumplings and even frozen Indian pizza. Sukhi’s line of Street Wraps includes four SKUS, including Tandoori Chicken. Expanding upon the popularity of its Paneer Cheese, Sach introduced three Indian pizzas – Tandoori Veggie, Chicken Tikka Masala and Saag Feta & Paneer.

Summ! debuted its BBQ Pork Bao Buns in Orlando. It also offers spring rolls, dumplings, and lumpia with a 30-day shelf life. Emily Tang, chief innovation officer and granddaughter of the founders, said: “Consumers are looking for easy-to-prepare Asian foods with authentic flavors to replace take-out.”

The Big and the Little in Bakery

Bakery is a perfect example of the growing “permissible indulgence” trend. Bill Knapp’s of Ann Arbor, Michigan, sells 10-ounce Donut Holes in seasonal flavors such as Pumpkin Spice, Blueberry Shortbread and Cherry Shortbread, along with everyday flavors (Nutty Crumb, Confetti, etc.) “Holes do not seem as guilty as a whole doughnut,” noted partner Mike Saba.

Other bakery companies are trying to make products seem less indulgent.

Ethel’s, for example, introduced gluten-free, seasonal Pie Bars at the IDDBA event. At 220 calories per serving, the bars are an easy-to-justify snack or dessert.

The 2027 IDDBA Show will take place June 6-8, in Atlanta.

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