Abasto Magazine: July / August 2025 - ENGLISH
This issue highlights Vilore's latest product launch, Jumex Hydrolit +Advance, emphasizing enhanced performance and wellness benefits.
>> 34 Essential Guide for the Hispanic Entrepreneur abasto.com Year 17 | July /August 2025
Category (Green) Gold. La Costeña® Guacamole Salsa is where creamy meets spicy a bold blend of real avocado and heat that delivers flavor in every pour. Perfect for retail or foodservice. No chopping, no mashing – Just open, pour and serve. Creamy. Spicy. vilore.com [email protected]
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4 JULY / AUGUST 2025 ABASTO.COM ADVICE OUR COVER 34 ENERGY Discover Hydrolit Advance, the new functional drink from Jumex, full of energy and distri- buted exclusively by Vilore. In this Issue FOCUS FOOD INDUSTRY PORTADA BUSINESS SHOWCASE 16 DEL FRUTAL The Guatemalan brand of fruit juices strengthens its presence among Hispanic consumers. 30 SNAP CUTS What is at stake for stores and vulnerable communities due to SNAP cuts. 54 NEW HEADQUARTERS Food distributor Purple Crow opened its new headquarters and celebrated its Summer Show. 72 COURSES The Retail Learning Institute offers free courses to advance in the retail industry. 94 FLOWERS The edible flower market is growing rapidly in the US. They are a culinary delight. 84 DINANT GROWS In a historic milestone, the company opens a new snack plant to expand in the US. 26 AI MOVES FORWARD How artificial intelligence is transforming food from the field to the table. 48 ARE YOU READY? When planning your back-to- school business, are you also thinking about investing in trai- ning your team? 66 LATINO FLAVOR Cargill reveals what Hispanics look for when consuming snacks. 90 BELONGING What is the secret to a company having a committed team?
6 JULY / AUGUST 2025 ABASTO.COM 6 JULIO / AGOSTO 2025 ABASTO.COM EDITORIAL DIRECTOR With this July/August 2025 issue of Abasto Magazine in your hands, you now have direct access to the stories, trends, and key players that are setting the pace for the food and beverage industry in the United States, especially for Hispanic supermarkets. We begin with our cover story: Hydrolit Advance, Jumex's new functional beverage that responds to the growing demand for healthy products with real benefits for hydration and daily energy. An innovative propo- sal that reflects how Hispanic consumers are evolving and demanding more value with every purchase. In our Technology Focus section, we open the conversation on the impact of artificial intelligence and biotechnology on the future of food. How are these technologies transforming food production, distribu- tion, and consumption? Find out on pages 24 and 26, where we analyze what's coming for retail and manufacturing. Over the past few months, Abasto has been present at the most important trade shows in the sector: Sweet & Snacks Expo in Indianapolis, IDDBA in New Orleans, and the National Restaurant Association Show in Chicago. We share a visual and editorial summary that not only highlights the latest products and trends, but also many of our Hispanic customers who are making a difference on these platforms. In preparation for the back-to-school season, our contributor Ramón Portilla invites us to reflect on a strategic investment: employee training. In a highly competitive environment, offering training can become the engine of growth for Latino businesses. In addition, in an exclusive conversation with Abasto, Janna Mauck, senior director of snacks and cereals marketing at Cargill, reveals the latest findings on snacking habits among Hispanics: flavor, conve- nience, and emotional connection to their roots set the tone. And don't miss the full coverage of the grand opening of Purple Crow's new headquarters in Winston-Salem. Its modern 900,000-square-foot logistics center is already boosting distribution efficiency and streng- thening its relationship with hundreds of Hispanic retailers across the country. This issue is full of content that informs, connects, and inspires. Whether you're looking for strategies for your store, ideas for new products, or inspiration to strengthen your business, Abasto is your trusted ally in the world of Hispanic business in the United States. Exploring new industry trends with Abasto
8 JULY / AUGUST 2025 ABASTO.COM Our Collaborators Abasto es una revista bimestral de circulación nacional publicada por Hispanic Marketing Consultants, Inc. P.O. Box 20577 Winston-Salem, NC 27101. Todos los derechos reservados. Prohibida la reproducción parcial o total de su contenido sin previa autorización del Editor. Abasto investiga la seriedad de sus anunciantes, pero no se hace responsable del contenido de las ofertas. Las opiniones expresadas por los autores y contribuyentes que colaboran en esta revista no son necesariamente compartidas por los editores o representantes de HMC (Hispanic Marketing Consultants) Abasto Media. BUENOS CONSEJOS. BUENOS NEGOCIOS. ABASTO MEDIA IS ACCREDITED / ACTIVELY INVOLVED WITH THE FOLLOWING ASSOCIATIONS: RAMÓN PORTILLA Founder HumanX Insights. Visionary leader in customer insights. Passionate about CX. Innovator in Insights technology JESÚS DÍAZ Chef Yisus Diaz is a fusion chef. He has won two Emmy Awards and has a new culinary project with Televisa, Univision, and Vix RICARDO GAITÁN Branding specialist. Master in Marketing Management Universidad San Plablo. Author of the book: "101 useful branding tips" JAY GARCÍA Specialist in high performance sales and professional promotion. Speaker and trainer of sales strategies. MARCELA PRIMO Talent management strategist with more than 20 years of experience, she is the founder and general director of LEEM PRO STAFFING. Gerente General / General Manager GUSTAVO CALABRO [email protected] 336.724.9718 x.204 Diseño Gráfico / Graphic Design ORLANDO RIVERA [email protected] 336.724.9718 x.201 Departamento Editorial / Editorial Department HERNANDO RAMÍREZ-SANTOS [email protected] 336.724.9718 x.205 VIOLETA MONTES DE OCA [email protected] 336.724.9718 x.203 Cuentas Nacionales / National Accounts ELIANA LANKERD [email protected] 336.724.9718 x.202 Administración & Eventos / Administration & Events FERNANDA P. WALKER [email protected] 336.724.9718 x.213 Redes Sociales / Social Media DANNA GUEVARA [email protected] Ventas México-Latam / Sales Representative LATAM MARCELA CHAVES [email protected] 336.724.9718 x.206 XOCHITL OLIVA [email protected] • 713.363.0385 JUAN PABLO MADERO [email protected] • 52.1.333.167. 8502 Publicidad / Advertising [email protected] 336.486.2424 Suscripciones / Suscriptions [email protected] MARY COPPOLA HESLEP Creative Director of Ten Acre Marketing. Former vice president of marketing for United Fresh Produce Association. RON MARGULIS Director de RAM Communications, LLC. He is a journa- list specializing in the food industry. JULIO IBÁÑEZ Retail Executive, International. CEO of Aurora Grocery Group and President of the Hispanic Retail Chamber of Commerce. ANA MARÍA TRIANA Psychologist & Business Consultant. She is Marketing Director of AnaBella Dried Food.
ABASTO.COM JULY / AUGUST 2025 9 TAPATIO FOODS, LLC 4685 District Blvd. Vernon, CA 90058 Ph: (323) 587-8933 | Fax: (323) 587-5266 E-mail: [email protected] ©2025 TAPATIO FOODS, LLC. Tapatio is a registered trademark of TAPATIO FOODS, LLC Join us on:
Rediscover the perfect flavor Rediscover your favorite breading, LISTTO, which now has a new look. Your LISTTO breading mix has been revamped, but it still has the same perfect, crispy, and delicious flavor in your meals. Surprise everyone with deliciously breaded chicken, meat, or fish that you can prepare in minutes. Cook exquisitely, cook with LISTTO! WWW.ALIMENTOSLISTTO.COM Lago de Chapala Chili Crisp and Chamoy from Lago de Chapala take your meals to the next level. Enjoy the perfect blend of crunch and spice with Chili Crisp in Original, Seeds, and Cranberry, or the irresistible sweet and sour touch of our Chamoy. Add more flavor to every bite! HTTPS://CHAPALAHOTSAUCE.COM/ES/ PRODUCT SHOWCASE 10 JULIO / AGOSTO 2025 ABASTO.COM PEPITO USA All the flavor of Pepito Products will be present at CONFITEXPO, the largest candy and snack trade show in Latin America, from July 29 to 31 in Guadalajara, Jalisco. WWW.CONFIEXPO.COM FLAVOR AND FUN IN A BIG WAY! Product Showcase
Contact your GOYA representative or email [email protected] | GoyaTrade.com © 2025 GOYA FOODS INC.
La Moderna Your food can now speak sign language! Did you know? Two to three out of every 1,000 children are born with hearing loss. One in eight people over the age of 12 has hearing loss in both ears. And more than 90% of deaf children have hearing parents. At La Moderna®, we have created a unique pasta that not only lets you cook, but also communicate. In partnership with Texas Hands and Voices, we donate a portion of each purchase to support families of deaf people. WWW.LAMODERNAUSA.COM | TEL: +1 (817) 506-3535 La Costeña Fancy an authentic flavor? Take your taste buds on a trip to Mexico with Esquites La Costeña! Enjoy the authentic street- style corn experience in a handy bag, perfect for enjoying anytime. VILORE FOODS - WWW.VILORE.COM (210) 509-9496 | [email protected] PRODUCT SHOWCASE 12 JULIO / AGOSTO 2025 ABASTO.COM Spice up your Back to School! Spice up your favorite food, add Salsa Huichol Negra to everything, and enjoy this summer to the fullest. Give your favorite dishes the true Mexican flavor during this Back-to-School season. Follow us and tag us on our social media. SALSA HUICHOL HOT SAUCE Sigma FUD The taste of summer is here with FUD! Enjoy practical recipes full of flavor. With FUD, every dish is the perfect excuse to get together with family and friends. Make this summer a season full of flavor, sunshine, and good times! BAR-S FOODS – A SIGMA COMPANY WWW.FUDUSA.COM | 1-800-699-4115
14 JULY / AUGUST 2025 ABASTO.COM 14 JULIO / AGOSTO 2025 ABASTO.COM Mega Chili Powder Introducing Mega Chili Powder, the bold new twist you've been waiting for! The latest addition to the Mega Toppings family, home to Chamoy Mega, the #1 chamoy in Mexico and the US, adds a unique spicy and tangy kick to fruits, snacks, drinks, or any craving that needs an extra burst of flavor. MEGA FOODS | WWW.MEGA-FOODS.COM| 972 482 708 Sal La Fina Sal La Fina has been bringing flavor to the tables of Mexican families for over 50 years. La Fina was crea- ted out of the need for a product that would meet everything a homemaker looks for in salt: quality, fresh- ness, whiteness, flavor, and purity. [email protected] | OFC:(214) 575-9813 PRODUCT SHOWCASE Frijoles volteados de La Preferida A staple of Central American cuisine, refried beans are traditionally prepared with slow-cooked beans, mashed to be a perfect creamy consistency, and sautéed to highlight their intense earthy flavor. La Preferida’s refried beans are an ideal side dish for breakfast, lunch or dinner. Try them today! WWW.LAPREFERIDA.COM TEL: 1 (800) 621-5422 | [email protected] Prisma Luxus LLC You know that Tamborines and Zandi-itas are the perfect pair! Delicious tamarind and watermelon-flavored snacks that melt in your mouth, releasing their unique blend of salty, sweet, and spicy flavors. Perfect for sharing, they are a must-have classic in your confectionery catalog. REQUEST INFORMATION BY WRITING TO: [email protected]
16 JULY / AUGUST 2025 ABASTO.COM Guatemalan Pride Guatemalan Pride in Every Can in Every Can The Guatemalan Nectar brand strengthens its presence among Hispanic consumers in the US. 16 JULIO / AGOSTO 2025 Distribute Del Frutal and Follow Us on Social Media Del Frutal is proud to be the favo- rite nectar of many Latinos in the United States. The company wants you to join its team as a distributor to bring its delicious nectars to more cities. Contact us by sending an email to customer. [email protected] and follow us on social media by clic- king on the QR code: Successful Entry into the US Market In 2002, Del Frutal began its foray into the United States with a clear objective: to reach Guatemalans living in the North American country. Although the size and diver- sity of the market presented challenges, the company opted for strategic alliances and local distributors to address these challenges. Thanks to this approach, its products are now available in multiple states and Hispanic communities. FRUIT FRUIT Leadership in Guatemala and Regional Expansion Headquartered in Guatemala, Del Frutal has maintained a dominant position in its home country. Over the past four decades, it has become the most widely consumed nectar brand in both Guatemala and Central America. Growth has been steady, with the launch of different flavors and formats, including the country's first canned product. This combination of tradition and innovation facilita- ted its international expansion. Each nectar contains approximately Closeness to Hispanic Consumers The target audience in the US includes first-, second-, and third-generation Guatemalans, as well as other Central American communities. The brand participa- tes in Hispanic festivals and events, celebrating cultural pride and winning over new consumers. What sets Del Frutal apart in a saturated beverage market is its commitment to quality. They only use fruit that meets the brand's standards, ensuring authentic and consistent flavor. Del Frutal is committed to continued growth while maintaining its roots. sugar cane sweetens with Since its founding in 1984, Del Frutal has represented the best of Guatemala in the beverage world. Born under the renowned Alimentos Maravilla company, the brand emer- ged with a clear mission: to offer a natural, refreshing, and nutritious product made with fruit concentrate. The name “Del Frutal” was not chosen at random. From the outset, the aim was to emphasize its connection with nature and diffe- rentiate it from other sugary drinks. “The difference between drinking something and nourishing your- self,” says its slogan in Guatemala. In the United States, the message is adapted to “The taste of natural,” capturing the nutritional value of its nectars, which contain high levels of fruit, vitamin C, and sugarcane. By Hernando Ramírez-Santos Flavors that Evoke Roots Del Frutal markets seven flavors in the US, the most popular being pineapple, apple, and peach. Each nectar includes about 25% fruit and sweetens with cane sugar. The company guarantees quality through internationally certified processes. It also offers formats desig- ned for Hispanic consumers: 11.14 fl oz cans, 1-liter tetra packs, and indivi- dual 200 ml servings in packs of three. BUSINESS SHOWCASE
18 JULY / AUGUST 2025 ABASTO.COM LA COCINA SERVES READY-MADE MEALS Time-pressed shoppers grab carnitas tacos, chicken mole or Salvadoran pupusas prepared in La Cocina. Seating along the front windows invites guests to enjoy hot dishes before tackling the rest of their list. By Hernando Ramírez-Santos V allarta Supermarkets Colton store opens June 4, marking the Latino-owned chain’s 60th California location and under- scoring fast regional growth. Vallarta will cut the ribbon at 8:15 a.m. at 1250 Washington St., welcoming Colton residents with music, giveaways and a $7,500 donation to local schools and charities. Company marketing director Lizette Gomez called the milestone “a reflection of our deep commitment to the communities we serve.” MODERN DESIGN HONORS LATINO HERITAGE Spanning 43,931 square feet, the super- market blends contemporary lighting and signage with vivid murals and traditional tilework. Shoppers will find wide aisles, clear bilingual navigation and self-checkout stations that speed transactions while preserving Vallarta’s hallmark warm service. FRESH PRODUCE HEADLINES THE OFFERINGS The produce department displays seaso- nal staples, exotic tropical fruit and certified organic vegetables sourced from California fields and premium interna- tional farms. Staff rotate stock hourly, ensuring crisp lettuce, ripe mangoes and aromatic herbs stay at peak freshness. CARNICERÍA ANCHORS | THE SALES FLOOR Vallarta Supermarkets Colton dedicates a full wall to its Carnicería, branded “Home of the Original Carne Asada.” Skilled butchers hand-trim ranchera flank steak, marinate cuts in signature spice blends and grind beef to order. Clear pricing boards highlight specials and encourage meal planning. VALLARTA SUPERMARKETS COLTON STORE GRAND OPENING SET FOR JUNE 4 EXPANDS LATINO GROCERY FOOTPRINT PANADERÍA AND TORTILLERÍA DELIVER DAILY AROMAS Bakers start mixing dough at 3 a.m., filling the air with the scent of conchas and boli- llos. Nearby, machines press and cook corn and flour tortillas from nixtamalized masa ground on volcanic stone, demons- trating authenticity and transparency. DULCERÍA, CREMERÍA AND FLORERÍA ROUND OUT SELECTION Rows of tamarind candies and piñatas brighten the Dulcería, while the Cremería stocks queso Oaxaca and crema fresca for regional recipes. The Florería offers bouquets from Inland Empire growers and potted succulents that suit local patios. VALLARTA SUPERMARKETS COLTON CREATES JOBS, FUELS EXPANSION STRATEGY The new Vallarta Supermarkets Colton branch adds roughly 150 positions, brin- ging the company workforce past 8,000. The chain opened 59 stores over four decades, mainly in Los Angeles and San Bernardino counties. Executives plan additional Inland Empire sites as popu- lation growth and Latino purchasing power climb. FOCUS ON CULTURE DRIVES LOYALTY Industry analysts credit Vallarta’s success to curated departments reflecting Latin American tastes and community involve- ment through scholarships, food drives and disaster aid. By fusing tradition with modern convenience, the grocer retains multigenerational shoppers and attracts newcomers seeking authentic flavors. LOOKING AHEAD The supermarket chain will follow the Vallarta Supermarkets Colton model for its upcoming projects: medium-sized stores, cultural details, and services that differentiate the brand in a highly compe- titive market. As Gómez pointed out, “We are celebrating 40 years of sharing food that tastes like home; Colton is the next chapter.” IN THE NEWS SPECIALTY STATIONS ADD FLAVOR VARIETY Guacamole Station: Associates mash Hass avocados and mix pico de gallo to each guest’s heat preference. Sushi Bar: Trained chefs roll California, spicy tuna and vegetarian options on site, replacing trays every four hours. Juice Bar: Vitroleros brim with horchata, jamaica and strawberry agua fresca, while blenders whir with carrot-ginger wellness shots.
WALMART WARNS HIGH TARIFFS WILL PUSH CONSUMER PRICES HIGHER By Hernando Ramírez-Santos W almart warned that rising tariffs under President Trump’s trade policies will lead to higher consumer prices, espe- cially for imported food and general merchandise, despite the retailer’s efforts to shield shoppers. The caution came during the company’s first-quarter earnings call for fiscal year 2026. CEO Doug McMillon and CFO John David Rainey described a strong quarter, but emphasized growing concern over cost pressures linked to U.S. tariffs, especially those targeting Chinese goods and Latin American produce. TARIFFS ARE RAISING COSTS “Even at the reduced levels announced this week, we aren’t able to absorb all the pressure,” McMillon said. “Given the reality of narrow retail margins, higher tariffs will result in higher prices.” He pointed to the resurgence of tariffs on goods from China—where Walmart sources many electronics and toys—as particularly impact- ful. Tariffs on agricultural products from Costa Rica, Peru, and Colombia are also driving up costs for bananas, avocados, coffee, and roses. Although Walmart sources two-thirds of its U.S. assortment domestically, McMillon said the share of imports, especially from China, remains significant in certain categories. MANAGING INVENTORY AND MITIGATING IMPACTS Walmart is adjusting inventory flows and working with suppliers to switch from tariff-affected materials—like aluminum—to alternatives such as fiberglass. The company also aims to manage costs by absorbing some tariff impacts within product cate- gories, rather than applying the full increase item by item. “We can adjust the forecast and partner with our suppliers over time,” McMillon said. “It’s helpful that our inventory is well-managed going into Q2.” Walmart is leveraging its growth in eCommerce, advertising, and memberships—businesses with higher margins—to offset cost increa- ses and limit the impact on Walmart consumer prices. SOLID FIRST QUARTER RESULTS Despite tariff concerns, Walmart reported strong first-quarter perfor- mance. Companywide sales grew 4%, with profits up 3% in constant currency. U.S. comparable sales rose 4.5% for Walmart and 6.7% for Sam’s Club, excluding fuel. eCommerce sales jumped 22% globally. McMillon credited these results to Walmart’s broad, replenishable product assortment and impro- ving profitability in newer business segments. “We delivered a good first quarter,” McMillon said. “Our strategy and omnichannel capabilities are strong. We’ll keep getting better in terms of assortment, delivery speed, and scaling our newer businesses.” CFO FLAGS UNCERTAINTY IN FORECASTS CFO John David Rainey echoed McMillon’s cautious optimism, but said that trade policy unpredictability adds risk to the company’s financial outlook. “The range of possible outcomes is much greater than when we originally provided our annual guidance,” Rainey said. He warned that if higher tariffs are restored, they could jeopardize Walmart’s ability to grow earnings year over year. Nonetheless, Rainey said Walmart remains confident it can meet full- year guidance under most scenarios the company has modeled, including those that assume bilateral agree- ments will reduce tariff burdens. “We’re not fully immune, but we’ve modeled various outcomes and still see a path to achieving our goals,” Rainey said. POSITIONED TO ABSORB PRESSURE —BUT NOT ALL OF IT Both executives stressed that Walmart’s scale, domestic sourcing, and diversified revenue streams give it an edge in managing rising costs. But McMillon acknowledged limits. “We're positioned to manage the cost pressure from tariffs as well or better than anyone,” he said. “But even at the reduced levels, the higher tariffs will result in higher prices.” As the second quarter progresses and more tariff-affected inventory hits stores, customers may begin to feel the effects—especially in general merchandise. Walmart pledged to keep food prices as low as possible, even if that means sacrificing margin in other areas. However, the longer tariffs remain elevated, the more pressure builds. SEO FOCUS KEYWORD: WALMART CONSUMER PRICES SEO Metadata: • Title Tag: Walmart Warns Tariffs Will Raise Consumer Prices Despite Mitigation Efforts • Meta Description: Walmart execu- tives warned during the Q1 FY2026 earnings call that U.S. tariffs— especially on Chinese and Latin American imports—will push Walmart consumer prices higher. 20 JULY / AUGUST 2025 ABASTO.COM IN THE NEWS
iami is once again getting ready to be the epicenter of the conti- nent's food and beverage trade with the 2025 edition of the Americas Food and Beverage Show and Conference, happening September 10-12. Organized by the World Trade Center Miami, this event has become a key platform for small and medium-sized businesses (SMBs) to connect with crucial buyers and explore the dynamics of a globalized market. Expectations are high for this year, with 12,000 buyers, nearly 1,000 stands, and at least 25 countries anticipated in the pavilions of the Miami Beach Convention Center. This significant growth, shown by the expansion from two to three pavi- lions compared to last year, highlights the event's increasing importance. The sessions cover everything from regulatory requirements to logistics for getting products into the United States and strategies for exporting outside the country. Plus, they offer reverse sessions and market trend analyses across various sectors. By Violeta Montes de Oca 29th Edition 3 days: September 10-12 3 halls at the Miami Beach Convention Center 800 companies will attend 1,000 stands across approximtely 250,000 square feet of exhibition space 12,000 buyers 25 country pavilions A large part of the conference agenda focuses on helping exhibitors export and import their products. We have sessions on FDA and USDA requirements, but also sessions with distributors”, Alice Ancona / Chief Operating Officer of the World Trade Center Miami. STRATEGIC CONNECTIONS AND RESULTS The World Trade Center Miami's vision for the Americas Food and Beverage Show goes beyond just being a trade fair. The event's organizers emphasize that the main goal is to generate tangible results for exhibitors. This means facilitating contact with distributors, importers, and other key players who can boost their businesses. Stories of filled containers and success- ful exports after the fair are a source of pride and demonstrate the event's real impact on the growth of participating companies. A distinctive aspect of the trade fair is its focus on SMBs, highlights Ivan Barrios, President and CEO of the World Trade Center Miami. Unlike other events that prioritize large corporations, the Americas Food and Beverage Show provi- des a platform for smaller businesses to showcase their products and forge valua- ble connections. A Bridge of Opportunities in Miami THE AMERICAS FOOD AND BEVERAGE SHOW 2025: IN THE NEWS 22 JULY / AUGUST 2025 ABASTO.COM HISPANIC MARKET Additionally, recognizing the importance of the Hispanic American market, efforts are made to ensure the event is bilingual, offering conferences and educational cycles in Spanish. This inclusive approach resonates especially in a market like the United States, where the purchasing power and influence of the Latino community are increasingly significant. The Americas Food and Beverage Show experience goes beyond the days of the fair. Tours of Hispanic supermarkets in Miami are organized so international exhibitors can observe product placement strategies and the dynamics of the local market. .
24 JULY / AUGUST 2025 ABASTO.COM CONVENIENCE BRIEFS QuikTrip celebrated its expansion into Indiana by opening a new travel center in Daleville at 15101 W. Commerce Rd., located along Interstate 69 at Exit 234. With this location, QuikTrip now opera- tes more than 1,100 stores in 20 states. Members of the Daleville Town Council and other community leaders were on hand to help cut the ribbon at the new site. McLane and Wawa Expand Collaboration Seven & i Holdings and Alimentation Couche-Tard (ACT) Sign Agreement Seven & i Holdings and Alimentation Couche-Tard (ACT) have signed a non-disclosure agreement (NDA) to facilitate discussions regarding a potential transaction. Seven & i's inde- pendent Special Committee (SC) stated that this NDA will grant ACT access to additional information beyond what other potential buyers of the divest- ment package are already receiving. ACT confirmed the signing of the NDA to advance transaction discus- sions, due diligence, and regulatory engagement plans. However, they cautioned that there is no guarantee these discussions will lead to a tran- saction. ACT President and CEO, Alex Miller, expressed gratitude for the SC's involvement and access to due diligence, affirming their commitment to collaborative work in the interest of all stakeholders. Nouria Unveils New Store in Raynham, MA Nouria, a premier provider of convenience and travel essentials, recently opened a new location in Raynham, Massachusetts. This facility is designed to serve the commu- nity with convenience items, premium fuel, and Nouria's Kitchen, featuring Italian dishes from Amato's. QuikTrip opens first Indiana location McLane Company, Inc., one of the largest distributors in the United States, and Wawa, a leading conve- nience store chain, have expanded their partnership to support Wawa's continued growth. McLane and Wawa have a successful history of working together for over 20 years, with McLane now servicing more than 1,100 Wawa stores from distribution centers in Kentucky, Virginia, New Jersey, and Florida. +1,100 tiendas en 20 estados IN THE NEWS
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TECHNOLOGICAL FOCUS 26 JULY / AUGUST 2025 ABASTO.COM Artificial intelligence, a suite of tools making decisions from data, now integra- tes into every facet of our food systems. It boosts efficiency and sustainability while yielding healthier food with less environ- mental impact. "AI is a game-changer," says Ilias Tagkopoulos, director of the Artificial Intelligence Institute for Next Generation Food Systems (AIFS) at UC Davis. "It enables the food industry to create solu- tions both innovative and aligned with sustainability and scalability goals." AI-powered applications span the entire food lifecycle. In agriculture, AI combines vast datasets—including plant images, water and fertilizer inputs, and environmental conditions—to provide farmers with predictive forecasts, enhan- cing their knowledge and experience. For example, AI-driven technology analyzes thousands of grapevine images, offering insights that traditional inspections miss. Further along the supply chain, AI minimizes food loss. It transforms processes within food canneries, where automation already thrives. AI helps screen produce for quality and streamli- nes operations, moving beyond human data analysis to greater efficiency. Ultimately, AI impacts individual consumers through personalized nutri- tion. AI-driven platforms and apps deliver tailored dietary recommenda- tions based on individual preferences, health conditions, genetics, and even gut microbiome data. This promises a future of highly customized eating. AI Transforms Food from Farm to Plate Read more on page 28… AI AND BIOTECH CULTIVATE A SMARTER FOOD FUTURE By Abasto T he global food system stands at the precipice of a technological revo- lution, largely driven by artificial intelligence and advanced biotechno- logies. These innovations promise to deliver a more efficient, sustainable, and personalized approach to feeding a growing world, according to recent insights from industry leaders and academic research. From optimizing crop yields to crafting novel proteins, technology is reshaping every stage of the food supply chain. Experts believe these advancements will address critical challenges like food security, environ- mental impact, and evolving consumer demands.
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28 JULY / AUGUST 2025 ABASTO.COM Alongside AI, biotechnology spear- heads significant innovation in food. Precision fermentation, a cutting-edge approach, produces specific ingredients like proteins, enzymes, and fats with unprecedented precision and efficiency. This revolutionary technology uses microorganisms in controlled environ- ments, paving the way for sustainable food innovation and efficiently meeting the demands of a growing global population. Cultivated meat, also known as lab-grown meat, offers a compelling alternative to traditional livestock farming. Produced from animal cells, this technology addresses environmental and ethical concerns. Hadar Sutovsky, VP Corporate Investments at ICL Group, notes, "Cultivated meat holds great potential, but the path to mainstream acceptance involves overcoming challenges in cost, regulatory approval, and consumer perception." Achieving the right taste, texture, and aroma remains crucial for widespread adoption. Beyond cultivated meat, the industry explores a broader range of alternative proteins. While plant-based options continue to evolve, the focus expands to Biotech Innovates Protein and Production include mushroom-based proteins and innovative seafood alternatives. Developers actively work to improve the sensory experience, ensuring these new products truly satisfy consumer expectations. The drive for sustainability underpins many of these technological advance- ments. Carbon utilization, for example, explores innovative methods to convert carbon dioxide into valuable food ingre- dients. Similarly, regenerative agriculture, which restores soil health and enhances ecosystem resilience, moves from niche interest to a mainstream strategy within the food system. Controlled Environment Agriculture (CEA), including hydroponics and aero- ponics, optimizes growing conditions for higher yields with significantly less water. This facilitates the expansion of urban and vertical farming, which reduces "food miles" and enhances local food security. Furthermore, the industry increa- singly demands sustainable packaging solutions to combat plastic waste, while upcycled ingredients play a larger role in reducing overall food waste. The integration of blockchain tech- nology also boosts transparency and traceability throughout the supply chain. This real-time tracking helps combat food fraud and builds greater trust between producers and consumers. A Future of Healthier, Smarter Food These trends collectively paint a picture of a food future that is healthier, more sustainable, and more accessible. By harnessing the power of artificial intelligence and advanced biotech- nologies, the food industry moves towards scalable, climate-friendly solutions for a growing global population. This innovative trajectory promises not only to revolutionize how we produce and consume food but also to address some of humanity's most pressing challenges. Sustainable Practices Gain Momentum …Continued from page 26
ENFOQUE ECONÓMICO By Hernando Ramírez-Santos T he National Grocers Association (NGA) is mobilizing independent grocers across the country to oppose cuts to the Supplemental Nutrition Assistance Program (SNAP) that would reduce funding for the program by 20 percent. NGA President and CEO Greg Ferrara warned that the drastic changes to SNAP funding introduced in the reconciliation bill, which has already passed the House of Representatives, are very concerning. “As the reconciliation process moves to the Senate, we look forward to working with lawmakers to protect the most vulnerable communities and strengthen SNAP Cuts: Threat to Vulnerable Communities and Independent Stores this critical program, ensuring it is adequately funded and efficiently imple- mented while addressing unacceptable levels of error and fraud,” Ferrara said. NGA pushes Congress against SNAP cuts NGA representatives met with advisers to Senate Majority Leader Chuck Schumer, House Democratic Leader Hakeem Jeffries, Senator Amy Klobuchar, and Congresswoman Angie Craig. The shopkeepers delivered a clear message: cuts to SNAP will hurt vulnerable families and the small businesses that serve them. ECONOMY FOCUS What’s at stake The bill threatens more than 42 million Americans who rely on SNAP, including 14 million chil- dren and more than 6.5 million older adults. According to the Congressional Budget Office (CBO), Congress’ budget proposal would cut funding for SNAP by $285.7 billion over the 2025-2034 period: • States would have to cut or eliminate SNAP bene- fits for approximately 1.3 million people per month, on average. • Expanding the work requi- rement would reduce SNAP by about $90 billion through 2034. • It would eliminate food assis- tance for 3.2 million people in a typical month, including 1 million older adults, 800,000 parents of school-age chil- dren, and 1.4 million adults between the ages of 18 and 54 living in areas with higher unemployment. Read more on page 32… 30 JULY / AUGUST 2025 ABASTO.COM
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A new economic analysis from the NGA indicates that SNAP funds support approximately 388,000 jobs and more than $20 billion in direct wages, which translates to more than $4.5 billion in state and federal tax revenue. “At the heart of every independent grocer in the country is a firm belief: no American should go hungry,” said Stephanie Johnson, RDN, NGA’s vice president of government relations. “With that core value, we urge Congress to limit cuts to SNAP funding during the recon- ciliation process.” The impact on grocers According to an NGA technical report, every dollar invested in SNAP generates $1.79 in economic activity, demonstrating its efficiency. Johnson emphasized that cuts to SNAP would affect not only fami- lies but also small businesses in rural and underserved communities. “Independent grocers are essential partners in delivering SNAP benefits. Reducing SNAP would hurt the most vulnerable Americans and jeopardize the viability of community stores that sustain local economies.” Stephanie Johnson, RDN, NGA’s vice president of government relations. …Continued from page 30 Independent grocers are pillars of their communities, ensuring access to healthy food and local employment opportuni- ties. The NGA warned that cuts to SNAP would jeopardize these critical food access points and destabilize local economies. “SNAP is more than an anti-hunger program; it is an economic engine that supports local businesses, strengthens communities, and helps neighbors in tough times,” Johnson said. For indepen- dent grocers, protecting SNAP means protecting communities, small busines- ses, and the families that depend on both. Independent grocers stand ready to work with lawmakers to preserve an efficient, fair, and sustainable SNAP program” Johnson added / NGA Vice President of Government Relations The NGA said it supports reforms that improve the program’s efficiency, but insists that core funding that guarantees access to food should not be cut. 32 JULY / AUGUST 2025 ABASTO.COM
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The Smarter Way to Stay Energized Let’s talk energy drinks. The shelves are packed with options these days, and for good reason, people are reaching for them more than ever. Whether it’s the morning rush, that dreaded afternoon crash, or just trying to power through a workout, we all have moments when we need a little extra fuel. That’s exactly where Hydrolit Advance comes in. This isn’t your average energy drink. Hydrolit Advance is desig- ned to give you that clean, focused boost you need, without the sugar overload or the jittery crash. It’s built for real life: fast-paced mornings, back-to-back meetings, gym sessions, and everything in between. Why Everyone’s Reachin for Functional Drinks Let’s face it, life’s a lot. We’re constantly juggling work, family, fitness goals, social plans… and somewhere in the middle of all that, we’re supposed to stay sharp, hydrated, and healthy. No wonder the energy drink category is booming. But it’s not just about more caffeine. People expect more than just a buzz, they want benefits that matter: hydration, vitamins, brain support, and clean ingredients. That’s the “Better For You” trend, and it’s not slowing down. Hydrolit Advance hits that sweet spot. It’s the kind of drink that works with your lifestyle, not against it. MEET HYDROLIT ADVANCE So What’s in It? Here’s what makes Hydrolit Advance stand out: Choline: This one’s big. It supports brain function and focus, and most people don’t get enough of it. Natural caffeine: For energy that feels smooth and steady, not buzzy and short-lived. Electrolytes: Because hydration = energy. Staying hydrated helps your body and mind stay on point. Hydrolit Advance is all about clean ingredients, real function, and better energy. 34 JULIO / AGOSTO 2025 ABASTO.COM
For Our Retail Partners: This One’s a Win If you’re in the retail space, this is the kind of product your customers are already looking for, even if they don’t know it yet. They’re seeking functional drinks that feel healthier, work better, and taste great. Hydrolit Advance checks every box. Here’s what makes it a smart shelf addition: Daily-use potential: It’s not just a once-in-a- while treat. People will reach for it regularly. Cross-category appeal: Great for energy drink fans, fitness lovers, students, and busy professionals. Modern and premium: Eye-catching packa- ging, clean ingredients, and a compelling story. Fits anywhere: Stock it in the cooler, wellness section, gym corner, or grab-and-go area. This is a drink that doesn’t just ride the energy trend, it elevates it. It gives you something different to offer your customers, especially those looking to upgrade from their usual can of caffeine. Give your shoppers a cutting-edge drink and elevate your shelves with this functional, on-trend innovation. Distributed Exclusively by Vilore Foods Hydrolit Advance is proudly distributed in the U.S. exclusively through Vilore Foods, a trusted name in Hispanic and global food & beverage distribution. For sales inquiries or more information, contact: [email protected] 1-877-609-9496 ABASTO.COM JULIO / AGOSTO 2025 35
FOOD INDUSTRY SWEETS & SNACKS EXPO 2025 FINISHED STRONG AT INDIANAPOLIS By Violeta Montes de Oca T he Sweets & Snacks Expo 2025 wrapped up in Indianapolis, leaving an exceptional legacy of success for the confectionery and snacks industries. As atten- dees from across the globe converged on the Indiana Convention Center, the expo solidified its reputation as the premier event of its kind. Building on its previous achievements, the Sweets & Snacks Expo transformed Indianapolis, utilizing over 250,000 square feet of show floor within the Indiana Convention Center. From May 13 to 15, all 11 exhibition halls and three ballrooms were bustling, generating an estimated $13 million in economic impact for the City, said Chris Gahl, Executive Vice President and Chief Marketing Officer of Visit Indy. The enduring partnership with the National Confectioners Association, the host organization, remains central to the event’s focus. Visitors to Indianapolis noted the city’s ongoing revitalization, with $3 billion in new tourism-related cons- truction underway, including the Signia by Hilton and the Convention Center expansion. These projects, set to finish by the end of 2026, will provide even more room for the Sweets & Snacks Expo to expand when it returns to Indy in 2027. 36 JULY / AUGUST 2025 ABASTO.COM
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KEY FEATURES AND ANNOUNCEMENTS The Sweets & Snacks Expo profoundly impacted the confec- tionery and snack communities, both on and off the show floor. Coming to store shelves: The Most Innovative New Product Awards highlighted stdout new consumer products across 12 categories, judged by a panel of retailers from all chan- nels of trade. Best in Show: Belle’s Gourmet Popcorn Matcha Latte Popcorn claimed the top prize. Giving back: The Sweets & Snacks Expo partnered with USO and Give Kids the World Village to donate products to service- members and children in need nationwide. Mark your calendars: The 2026 Sweets & Snacks Expo will be held at the Las Vegas Convention Center from May 19-21, 2026, with a pre-show day on May 18. 38 JULY / AUGUST 2025 ABASTO.COM
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THE TRADE SHOW IN NUMBERS 1,000+ exhibitors, including over 300 making their debut 14,500 attendees from more tan 85 countries Approximately 5,000 buyers had networking 40 JULY / AUGUST 2025 ABASTO.COM
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By Abasto Retailers and manufactu- rers across the United States are preparing to highlight innovation in private brand products during the second Private Brands Month, to be held in January 2026. After a strong debut in January of this year, organi- zers are promising an even more ambitious celebration. In the coming months, retailers and suppliers will be launching immer- sive campaigns across all formats, from physical stores to e-commerce plat- forms. The goal is to increase consumer awareness, drive product trials, and foster loyalty to private-label food, beverage, and non-food products. “The first Private Brand Month was a remarkable success with widespread participation,” said Peggy Davies, PLMA president. “This demonstrates the spirit Preparations Begin for Private Brands Month of collaboration and creati- vity that defines the industry. We look forward to even grea- ter participation in 2026.” Digital Tools Available PLMA offers marketing templates, logos, and promotional graphics for participating retai- lers to develop consistent campaigns. Social media content and influencers will target young, value-cons- cious consumers. Private Brand Month coin- cides with other key industry events. PLMA will host its “Store Brands Marketplace” trade show on November 16–18, 2025, in Chicago. The event will showcase thousands of innovative private-label products. There will be food, beverages, wine and spirits, ingredients, international products, personal care, baby, pet and home care items, as well as sustainable packaging and ready-to-eat products. Registration is Now Open For the 2025 Global Produce & Floral Show By Abasto The International Fresh Produce Association (IFPA) announced that registration is now open to attend its 2025 Global Produce & Floral Show, which will take place October 16-18 in Anaheim, California. The next-generation technology, bold ideas, and strategic connections offe- red by the event will drive growth and innovation across the industry. “Each year, the Global Show is intentionally desig- ned to adapt to the needs of the industry, ensuring grea- ter value for our members and the entire fresh produce and floral sector,” said Jim Mastromichalis, Co-Chair of the Global Show Committee. This year's program featu- res high-impact networking receptions. There will be world-class keynote presen- tations—including IFPA CEO Cathy Burns' “State of the Industry” address— and a variety of learning experiences. At the heart of the event is the Expo, a vibrant showcase of innovation and excellence, where a diverse collection of exhibitors showcase the best in produce, floral, and technology solutions from around the world. “The Global Produce & Floral Show is where the global fresh produce and floral community comes together to shape the future of fresh,” said Cathy Burns, CEO of IFPA. “Innovation and connection. Opportunities and possibili- ties. Bold ideas and insights. This is the only event that brings it all together for every segment of the global supply chain.” Registration for exhibitors and visitors is now available on the IFPA website. 42 JULY / AUGUST 2025 ABASTO.COM FOOD INDUSTRY
WHERE FLAVOR MEETS INNOVATION 2,200 top foodservice professionals will make deals in Monterey this July. Will you be one of them? Whether you’re shaping menus, supplying the industry, or innovating solutions, meet future partners and propel your business forward at The Foodservice Conference. JULY 31–AUG 1 MONTEREY, CA Register Now
AMERICA’S FOOD INDUSTRY 44 JULY / AUGUST 2025 ABASTO.COM by Statista, Americans celebra- ted National Beer Day on April 7, the anniversary of the Cullen-Harrison Act, which marked the end of Prohibition in the United States. What better way to honor this historic day than by delving deeper into the minds of U.S. beer lovers and finding out what their favorite brews are? According to Statista Consumer Insights, Americans’ favo- rite beer brand is American again, as Bud Light re-claimed the top spot from Corona Extra - the leader in last year's edition of the same survey. Corona, made in Mexico and exclusively impor- ted, distributed and marketed by Constellation Brands in the U.S., came in second this year. Dutch Heineken, a true global player in terms of beer, ranked fourth ahead American Budweiser and Blue Moon, a Belgian-style witbier brewed by Molson Coors in Colorado. FAVORITE BEERS 0% 5% 10% 15% 20% 25% 30% LIKE THE BRAND HAVE CONSUMED Share of U.S. respondents who like the following beer brands/have consumed each beer in the past 12 months 1,246 U.S. adults (18-64 y/o) surveyed Apr.-Oct. 2024 Source: Statista Consumer Insights
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By Ron Margulis S ummer has always meant cherries to me. From my early days of working at my dad’s supermarket in New Jersey, I looked forward to the first shipment of Bing cherries from the Pacific Northwest, knowing there were a few months of sweet summer goodness ahead. As the summer of 2025 starts getting into full swing and fami- lies gather for outdoor celebrations, there is an equally sweet opportunity for Hispanic food retailers to energize sales and deepen community connections. Seasonal promotions and smart merchandising can trans- form stores into a destination for summer flavors, traditions and memorable experiences. Family Events to Attract Customers Hispanic consumers are known for making grocery shopping a family affair, viewing it as a joyful experience rather than a chore. According to Mintel’s 2022 market report, most Hispanic shoppers take sole responsibility for grocery shopping, but making it a family event opens doors for growth. Summer is the perfect time to host family-oriented events— think grilling demonstrations, salsa-making classes, or cultural festivals in partnership with local chefs and organizations. These gatherings not only boost traffic but also create a welcoming environment that resonates with core values of community and togetherness. Ideas to Create Summer Promotions Cross-merchandising relevant products drives bigger basket sizes and sparks new meal ideas. For example, pairing marina- ted meats with tortillas, salsas and cold beverages like Jarritos creates a one-stop solution for grilling season. Authenticity remains a cornerstone for Hispanic food retai- lers. Shoppers crave genuine flavors and traditional recipes, but they’re also open to culinary innovation. Curate summer promotions around regional specialties— such as Oaxacan cheese for quesadillas or Peruvian aji for marinades—and collaborate with local chefs for in-store tastings or cooking classes. These experiences encourage trial, educate customers and differentiate your store from mainstream competitors. Health-consciousness is on the rise, and summer is an ideal time to spotlight fresh produce, nutritious snacks and better-for-you options. • Retailers need to clearly label healthy products. • Share recipes for lighter summer meals. • Offer tips for incorporating more produce into traditional dishes. Hispanic shoppers, especially millennials, are digitally savvy and increasingly turning to online channels for grocery shopping. Surveys from Circana and others show that Hispanic consu- mers plan to increase their online purchases at a faster pace than non-Hispanics, with a strong focus on convenience and value. Promote exclusive online deals, recipe inspiration and digital coupons through your website, social media and email newslet- ters. Consider offering online ordering and delivery services to capture this growing segment and ensure your digital presence is bilingual and culturally relevant to foster inclusivity. Summer is more than a season—it’s an invitation to cele- brate culture, family and food. By embracing summer seasonal promotions, creative merchandising and authentic engagement, Hispanic food retailers need to turn up the heat and become the heart of their communities. Stay attuned to evolving preferences, leverage digital tools and make every summer occasion an opportunity to connect, delight and grow. And promote cherries more, for me. How Hispanic Food Retailers Can Win the Summer 46 JULY / AUGUST 2025 ABASTO.COM
Are you ready for your team to go back to school? By Ramón Portilla, Founder of HumanX Insights A midst the applause and cheers at the UC Berkeley graduation ceremony, a young woman approached the podium. She did not speak in English, as is customary. She spoke in Spanish. “This achievement is not only mine,” she said, “it belongs to my parents, my community, and everyone who dreamed of this moment.” Her name is Arisay Martínez, the daughter of Mexican immi- grants and the first in her family to attend college. Her message went viral. Why? Because it struck a deep chord with millions of Latinos, who saw in her a reflection of their own dreams, their own struggles, and their own childhoods. Arisay represents the result of an investment: emotional, financial, and human. The investment of parents who worked tirelessly. Of a girl who studied in English without ever stopping thinking in Spanish. Of a community that, despite the obstacles, believes in education as the path to the future. A Story in Progress And every summer, like a well-rehearsed ritual, the U.S. retail industry gears up for back-to-school season. The shelves are filled with notebooks, backpacks, colored pencils, irresistible offers, and campaigns designed to attract Hispanic mothers, fathers, and students. In our grocery chains, we focus on snacks, lunch boxes, and promotions for a variety of products that Latino consumers love. These Hispanic children are a source of pride, now numbering more than 18.8 million here in the U.S. and representing not just a market but a story in the making. But today, from HumanX Insights, I want to connect our back- to-school business with a debt we owe to Hispanic retail... one that goes beyond the average ticket or shelf execution: 48 JULIO / AGOSTO 2025 ABASTO.COM Read more on page 50… 48 JULY / AUGUST 2025 ABASTO.COM
Keep in Mind Who Is at the Heart of Your Business Digital transformation has already reached retail: contact- less checkout, rewards apps, and artificial intelligence on shelves. But if we don't prepare our employees to live in this new reality, we risk leaving the heart of the busi- ness behind. Imagine a program where every new employee receives mentoring on leadership, basic English classes for customer service, and sessions on technological tools for sales or inventory, in addition to learning how to use a cash register. The investment is worth it. According to Stanford GSB, Latino-led businesses generate more than $800 billion in annual revenue in the U.S., but many started from the bottom, thanks to someone who believed in them. What if you are that “someone” within your company? This back-to-school season is a great opportunity to renew our commitment to Hispanic children... but also to the young and not-so-young people in our stores who were once those children. They dream, they strive, they want more. If retail wants to remain relevant in the lives of Latino families, it has to go beyond the shelves. It has to educate. Because selling snacks this season will be easy, but educating future leaders... that's what really transforms communities; it's the human experience we aspire to. Are you ready for your kids to go back to school? Now ask yourself: are you ready for your team? The Value of the Human Factor But while we invest in filling our shelves with backpacks, what are our plans for investing in the skills of our teams? Today, one in five retail workers in the U.S. is Latino. Many of them have stories similar to Arisay's. However, most have never received formal training in leadership, digital skills, or team management. And that's a strategic mistake. According to a study by Indeed, the most in-demand skills in retail include effective communi- cation, adaptability, digital literacy, and conflict management. All of these can be taught if there is a will to do so. …Continued from page 48 While42% Of non-Hispanics have Bachelors degree or higher Only21% Of Hispanics Do… Are You Ready for Back to School... for Your Employees? Latino children represent nearly 26% of all children under the age of 18 in the United States. They are bicultural and bilingual and grow up with a keen awareness of their roots and their role in a society that still does not offer them equal opportunities. Many of these young Hispanics start their first job in retail, in our own stores. According to Pew Research, college enrollment among young Hispanics reached a record high in 2021, with 2.4 million Latino students enrolled in four-year colleges. However, more than half of them face financial difficulties in completing their studies. And let's not forget that 40% of Latinos in the U.S. are under the age of 25. It's no exaggeration to say that the future of the country—and of retail—literally depends on their progress. Because, I insist, it's not just their consumer power but their power as a driving force of talent in our stores and organizations. I have no doubt that your stores will look spectacular for back- to-school shopping. If you've prepared well, you'll prioritize healthy foods and be sure to stock products featuring “Lilo & Stitch,” Disney's hit movie this summer, which has grossed more than $950 million worldwide. 50 JULY / AUGUST 2025 ABASTO.COM
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By Consumer Reports W hen you’re trying to separate nutrition myths from reality, keep these tips in mind: Check your sources. If you get infor- mation online or from social media, make sure those sources are credible. Find experts who have an RD, an MD, or a PhD in medicine or nutrition and are affiliated with a hospital, university, or reliable agency. Consider the claim. Messages that sound extreme (“Seed oils are toxic!”) or too good to be true (“Cabbage soup melts 5 pounds a day!”) are unlikely to be correct. Dig deeper to fact-check the claim. But some nutrition topics generate more confusion than others, so we asked a few experts to weigh in on some of the most misunderstood foods: Raw Milk: Those in favor of raw milk—milk that hasn’t been pasteu- rized—claim that it contains more nutrients and beneficial bacteria than NUTRITION MYTHS AND MISUNDERSTOOD FOODS the pasteurized version from the store. Others see it differently. “There’s actually no credible evidence that raw milk is better for you or that pasteuri- zation changes the nutritional quality of milk,” says Alison Kane, RD, a registe- red dietitian at Massachusetts General Hospital in Boston. “It’s simply a process of heating the milk for a short time to kill off disease-causing organisms,” like E. coli, listeria, and salmonella. In fact, many experts say that pasteurization is one of the greatest developments in food safety. Seed Oils: These oils—which include canola, grapeseed, sunflower, and soy— are extracted from the seeds of plants. Critics say that their high levels of omega-6 fats raise inflammation in the body and that consuming them can lead to cancer, heart disease, type 2 diabetes, and other illnesses. But the scientific evidence doesn’t support that. “In dozens of studies looking at omega-6s and inflammation, I haven’t seen one that shows an inflam- matory effect, and roughly half are showing anti-inflammatory effects,” Willett says. Plus, we’ve known for deca- des that a higher intake of these oils has contributed significantly to the large decline in deaths from heart disease in the U.S. Green Powders: If you believe the hype, those concoctions of pulverized, freeze-dried fruits, vegetables, and other ingredients have the power to increase your energy, improve your digestion, and boost immunity. “Even though these powders appear packed with nutrients, you’re missing out on the fiber, water content, and the synergistic interactions that take place when we eat nutrients in whole foods,” Kane says. It’s also possible that some of the nutrients are destroyed during processing. And because they’re supplements, manu- facturers generally don’t have to prove to the Food and Drug Administration that they’re safe and effective. Then there’s the price: Some cost close to $100 for a month’s supply. You can buy a lot of deli- cious, filling produce for that. *This is a condensed version of a Consumer Reports article. FOOD INDUSTRY 52 JULY / AUGUST 2025 ABASTO.COM
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company’s primary logistics and opera- tions hub, covering ten states from Delaware to Alabama. Local and state officials attended the ribbon-cutting ceremony, along with the company’s executive board, Mexican Consul General in North Carolina, and the fami- lies of founders Dan, Nathaniel, and Phil Calhoun. Purple Crow CEO Rick Calabro prai- sed the city for its skilled workforce and logistical advantages. He said the head- quarters will streamline the company’s supply chain and expand its reach to retailers and foodservice providers in fast-growing Hispanic communities. $50 Million Investment and New Jobs The move represents a $50 million invest- ment in the region and is projected to create 199 new full-time jobs with an average salary of $72,000 by 2028, accor- ding to local media and city development sources. Roles will range from logistics to operations and sales. The redevelopment of the historic Reynolds facility marks a revitalization of an iconic manufacturing site, once central to the city’s tobacco industry, now repurposed for modern food logistics and regional commerce. CELEBRATES ITS SUMMER FOOD SHOW PURPLE CROW OPENS HEADQUARTERS By Hernando Ramírez-Santos H ispanic food distributor Purple Crow officially opened its new headquarters and nearly 1-million- square-foot distribution center on Wednesday, June 11, in the repurposed Reynolds tobacco factory at Whitaker Park. The milestone strengthens the company’s growing Hispanic food distribution network across the eastern United States. A Strategic Move to Support Growth The new facility, located in northeast Winston-Salem, will serve as the Read more on page 56… 54 JULY / AUGUST 2025 ABASTO.COM
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Summer Food Show Marks New Chapter On Thursday, June 12, Purple Crow hosted its first summer food show at the new facility. The event brought together dozens of Hispanic food brands and hundreds of buyers, distributors, and industry professionals. A Vibrant Showcase of Hispanic Food Products Leading brands like Gamesa, Novamex, Mondelez, and Ricolino showcased their newest offerings. Buyers engaged in one-on-one meetings with suppliers throughout the exhibition floor. Calabro noted the open, collaborative layout of the facility helped facilitate spontaneous deals and deeper business relationships. Attendees praised the event for its energy, inclusiveness, and focus on authentic, high-quality Hispanic food products. The show also emphasized networking, innovation, and cultural connection within the industry. A Leader in Hispanic Food Distribution Purple Crow has grown into a leading Hispanic food distribution company serving more than 2,000 grocery stores and foodservice accounts across the eastern U.S. The company offers a full portfolio of dry, refrigerated, and frozen foods sourced from Mexico, Central America, and domestic producers. Based on its LinkedIn profile, the company operates under a family- and faith-driven mission with a customer promise of “Fresh, Reliable Excellence.” Purple Crow is known for low-order mini- mums and next-day delivery, which make it attractive to independent retailers and neighborhood markets. Community Commitment and Industry Expansion Beyond logistics, Purple Crow continues to foster ties with Hispanic communities. Mexican Consul General Claudia Velasco expressed appreciation for the company’s role in connecting families to cultura- lly relevant products and employment opportunities. The opening event included local leaders and community stakeholders who see Purple Crow’s expansion as a model of how legacy industrial spaces can drive new economic activity. Looking ahead, the company plans to implement automation, expand its supplier base, and develop private-label products. It also aims to host seasonal food shows to strengthen relationships across the supply chain. Purple Crow’s new Winston-Salem headquarters not only deepens its leader- ship in Hispanic food distribution but also affirms its long-term commitment to innovation, cultural relevance, and regional development in one of the fastest- growing consumer sectors in the U.S. 56 JULIO / AGOSTO 2025 ABASTO.COM …Continued from page 54 56 JULY / AUGUST 2025 ABASTO.COM
By Ron Margulis T he 2025 International Dairy Deli Bakery Association (IDDBA) conference brought more than 9,500 attendees and 800-plus exhibi- tors to the Ernest N. Morial Convention Center from June 1–3. The event delive- red actionable insights for Hispanic food retailers aiming to grow in the competi- tive deli, dairy and bakery space. Flavor Trends Shift Toward Bold, Authentic Offerings Panel discussions and product showcases focused on evolving consumer preferen- ces, especially the rising demand for bold and culturally authentic foods. Mexican proteins, cheeses and spicy-sweet combi- nations continue to gain traction among mainstream shoppers. The trend known as “newstalgia”— modern twists on nostalgic favorites—also stood out. This offers Hispanic food retai- lers the chance to reintroduce traditional baked goods with creative flair, merging heritage with innovation. Prepared Foods Lead Deli Growth Prepared foods now generate over half of all deli department sales, surpassing sliced meats and cheeses, according to Hispanic Food Retailers Embrace Innovation at 2025 IDDBA Conference Circana OmniMarket Integrated Fresh. This shift opens doors for culturally relevant grab-and-go options such as tamales, empanadas and Latin-inspired breakfast kits. The breakfast category, in particular, is experiencing double-digit sales growth. IDDBA experts encouraged retailers to offer items like bagel kits paired with chipotle or guava cream cheeses to capture morning traffic. Seasonal Flavors and Emotional Indulgence Drive Sales Retailers can create urgency and deepen emotional engagement by rotating limi- ted-time seasonal offerings. Hispanic flavors like tres leches, dulce de leche and guava continue to resonate, particularly in the dessert and bakery segments. Affordable indulgence remains a powerful motivator for many shoppers. Value-driven treats that tap into cultural memories can help drive repeat visits and build brand loyalty. Technology and AI Solutions Shape Retail Operations Tech integration was a major theme across the IDDBA 2025 show floor. Rich Products debuted an AI-powered recipe platform, giving retailers a tool to customize offerings and streamline operations. Live demonstrations of labor-saving bakery equipment addressed ongoing labor shortages, an issue particularly pressing for independent Hispanic food retailers working with lean teams. 58 JULY / AUGUST 2025 ABASTO.COM
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ABASTO.COM JULY / AUGUST 2025 61 Atrae al mercado latino con la amplia selección de velas botánicas y religiosas de Velas Hispaniola. Velas Hispaniola is a leading candle maker based in the Dominican Republic, with 20 plus years of experience in the glob- al market. We specialize in producing our own candle brands, and offer private label capabilities for home fragrance and religious candles at scale for worldwide distribution. *Learn more about our fully- customizable options at www.velashispaniola.com. Religious Candles Private-Label Candles Velas Hispaniola Advantages • Shorter Lead Times • Cost Structure • Scalability and Worldwide Distribution • Design and Innovation • Customer Service in Multiple Languages Botanical Candles Buscamos distribuidores, contactar email [email protected].
By Ron Margulis T he 2025 National Restaurant Association (NRA) Show held May 17–20 at McCormick Place, delivered a sweeping look at the future of foodservice, with more than 2,200 exhibitors and tens of thousands of professionals exploring innovations that will shape the industry in the coming year. For Hispanic food retailers, several emerging trends and tech- nologies highlighted at the show are poised to have a significant impact on operations, menus and customer engagement. While bold flavors remain in demand, Key Trends from the 2025 National Restaurant Association Show 2025 is seeing a shift from simply “spicy” to more complex, layered heat profiles. Trending peppers—including aji chara- pita, goat horn and morita—are being used in creative ways, such as candied chilies, pepper jams and hot honeys. This evolution aligns with the vibrant, spicy traditions of many Hispanic cuisines and presents opportunities for retailers to introduce new products and menu items that resonate with adventurous consu- mers seeking authentic yet innovative experiences. Read more on page 64… 62 JULY / AUGUST 2025 ABASTO.COM
Economic pressures continue to shape consumer behavior, with 72% of diners actively seeking value menu options according to research firm Technomic. Rather than relying solely on discounts, operators are leveraging limited-time offers and creative value propositions to attract and retain customers. Hispanic food retailers can capitalize on this trend by introdu- cing value-driven promotions around popular Hispanic staples or seasonal specialties. Millennials, now entering middle age, are driving demand for health-conscious options, global flavors and adaptable menu formats. Cold brew coffee and well- ness beverages—both trending among this demographic—offer Hispanic retailers a chance to expand beverage programs with Latin-inspired twists, such as horchata cold brew or aguas fres- cas with functional ingredients. Another theme at this year’s show was the rapid adoption of technology across all facets of foodservice. More than 300 companies in the technology pavilion showcased advancements such as AI-powered grill monitoring, smart refrigeration, robotics and next-gene- ration ordering systems6. For Hispanic food retailers, these tools offer pathways to streamline kitchen operations, reduce labor costs and ensure consistency— critical advantages as staffing challenges and tight margins persist. The NRA Show also underscored the importance of networking and collaboration. Special events, live culi- nary demonstrations and expert-led tours provided attendees with firs- thand exposure to trending brands and products. Hispanic food retailers can benefit from these connections by discovering new suppliers, learning best practices and staying ahead of culi- nary trends that influence customer preferences. 64 JULY / AUGUST 2025 ABASTO.COM …Continued from page 62
FOOD INDUSTRY 66 JULY / AUGUST 2025 ABASTO.COM Hispanic Snacks: A Family Affair with A Family Affair with Intense Flavors Intense Flavors Cargill study Emotions drive American snacking By Violeta Montes de Oca C argill recently unvei- led key findings from a new snacking study, highlighting the pervasive role of snacking in American diets, including findings among Hispanics. The study finds that while some consu- mer segments prioritize nutrition in their snacking choices, others are driven by lifestyle and emotio- nal needs. In an exclusive interview for Abasto Media during the Sweet and Snacks Expo 2025 at Indianapolis, Janna Mauck, Senior Marketing Manager for Snacks and Cereal at Cargill, shared Hispanic related insights from a new snacking study. Conducted in November 2024, Cargill surveyed more than 4,400 U.S. consumers—including teens and adults—to uncover the why behind snack choices, not just the what. Zeroing in on the conventional side of snacking, the survey unearthed three core snac- king personas — Guiltless Grazers, Impulse Munchers, and Emotional Snackers. The study, said Mauck, revealed that over 90% of consumers snack at least once daily, and nearly 60% snack two or more times a day. The study delved into what drives these choi- ces, examining a broad spectrum of consumers, from those strictly seeking healthy options to others craving indulgent, traditio- nal snacks. Hispanic Snacking: A Family Affair with Bold Flavors Cargill's research took a deeper dive into specific consumer demographics, including a significant slice on the Hispanic popu- lation. This focused analysis uncovered unique and culturally resonant snacking patterns. A key theme that emer- ged was the family-centric nature of Hispanic snac- king. Unlike some broader consumer segments where individuals might prefer solo or private snacking, for Hispanic consumers, snac- king is frequently a shared, communal experience. "They're going to share more; it's more of a family occasion when they're snacking," Mauck confirmed. This deep emphasis on shared moments aligns strongly with the prevalent fami- ly-oriented values within Hispanic culture. When choosing snacks for these occasions, flavors and textures are paramount, often with a pronounced preference for spicy and culturally inspired options, over-indexing significantly compared to the general population. This "ethnic bold exploration of flavors" showcases a desire for vibrant and authentic taste experiences. Read more on page 68…
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68 JULY / AUGUST 2025 ABASTO.COM Guiltless Grazers Guiltless Grazers snack all day, snack all day, with no regrets. with no regrets. They view snacking as an integral part of their daily rhythm. Two-thirds graze all day long, and they do so unapologetically. Boredom is a key driver — 80% snack when bored, and flavor matters more than func- tion. Guiltless Grazers don’t let dietary rules dictate their enjoyment. For this segment, snacking is about indulgence and guilt has no place at the table. Impulse Munchers Impulse Munchers satisfy cravings satisfy cravings in the moment in the moment They reach for small indul- gences whenever cravings or boredom strike. But they’re not without remorse for their snacking habits: Nearly eight in ten (78%) admit to feeling snack guilt. Yet, while many aspire to smarter choices, taste typically wins out. Emotional Emotional Snackers Snackers chose comfort chose comfort over calories. over calories. Snacking is emotional therapy for this group, but it’s often done in secret, away from prying eyes. Nine in ten (92%) snack when they’re anxious or stressed, 90% report guilt after overindul- ging and 87% wish they made healthier snack choices. However, despite post-snacking regrets, nutrition is often sidelined to decompress after a hectic day. American Snackers: Three Key Segments Three Key Segments Beyond Indulgence: Purposeful and Sustainable Choices +90% +90% of consumers snack at least once daily While indulgence remains a significant driver across all consumer segments, the Hispanic demographic revealed an interesting layer of complexity. Beyond seeking bold and satisfying flavors, Hispanic consumers also demonstrate a strong preference for snacks that offer a functional purpose. They are actively looking for snacks that can help them increase focus or relieve stress, a desire often asso- ciated with healthier snack choices. Even more notably, the study revealed a heightened awareness and preference for environmentally friendly snacks within the Hispanic demographic. This particu- lar data point over-indexed considerably compared to the general population, highlighting a strong incli- nation towards sustainable consumption. Mauck noted this was an "interesting" finding, indicating that environmental considera- tions play a more prominent role in their snacking deci- sions than in other groups. This suggests a potential …Continued from page 66
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70 JULY / AUGUST 2025 ABASTO.COM By Hernando Ramírez-Santos T he U.S. Food and Drug Administration approved three new natural food colors this week, marking a historic step in the government’s push to eliminate petro- leum-derived synthetic dyes from the national food supply. The FDA's measures prompted different reactions from industry representatives. The Consumer Brands Association, the National Confectioners Association, and the American Bakers Association acknowledged the FDA's initiative but asked that decisions remain based on science and objective risk assessment. “This is a major step to Make America Healthy Again,” said Health and Human Services Secretary Robert F. Kennedy Jr., citing long-standing concerns about the health risks of synthetic dyes. “We’re removing these dyes and approving safe, natural alternatives—to protect families and support healthier choices.” Industry Voices Support and Concern Melissa Hockstad, CEO of the Consumer Brands Association, reiterated the indus- try’s focus on product safety. “Removing these safe ingredients does not change our commitment to providing safe, affordable choices. However, we urge FDA to main- tain a rigorous, peer-reviewed process.” The National Confectioners Association echoed that sentiment. “FDA F D A A P P R O V E S N A T U R A L F O O D C O L O R S , P H A S E S O U T P E T R O L E U M - B A S E D D Y E S and regulators globally have deemed these ingredients safe,” the organiza- tion said. “We support a science-based process that rebuilds consumer trust.” Rasma Zvaners of the American Bakers Association emphasized ongoing cooperation. “We remain steadfast in our collaboration with FDA to uphold the highest standards of food safety,” she said. New Colors Signal a Market Shift Food manufacturers are already adjus- ting. Since the announcement last month, many brands have committed to removing petroleum-based dyes within the FDA’s timeline. With more natural alternatives in the pipeline, experts expect a rapid transformation in how foods are colo- red, especially in children’s snacks and beverages. The FDA says four more natu- ral food colors may be approved in the coming weeks. As pressure mounts from health advocates and state legislatures, this federal move centralizes food safety regulation—an effort many in the industry have long requested to prevent a patchwork of state laws. The FDA’s decision not only resha- pes food labeling and formulation but also marks a cultural shift toward transparency and long-term health. By eliminating synthetic dyes and fast-tracking natural alternatives, the agency signals a new era for American food safety. FOOD INDUSTRY FDA Takes Action Against Petroleum-Based Dyes As part of the FDA’s broader initiative, the agency will: Revoke the use of Citrus Red No. 2 and Orange B in coming months. Eliminate the remaining six synthetic colors—including Red No. 40 and Yellow No. 5—by the end of next year. Launch new research with the National Institutes of Health on the effects of food additives on children. FDA Commissioner Dr. Martin A. Makary said the agency has kept its promise to act swiftly. “FDA staff have been moving quickly to expe- dite these decisions, underscoring our serious intent to transition away from petroleum-based dyes,” he said. Three Natural Food Colors Approved The FDA approved color additive petitions from three companies: Galdieria extract blue, derived from red algae, approved for use in beverages, yogurts, frozen desserts, and candies. Submitted by French biotech firm Fermentalg. Butterfly pea flower extract, expan- ding its use in cereals, chips, and snack mixes. Petition filed by Missouri-based Sensient Colors LLC. Calcium phosphate, a white color for ready-to-eat chicken, doughnut sugar, and candy coatings. Petition submitted by Innophos Inc. of New Jersey. Once approved, these additives are open to use by any manufacturer, broadening the availability of natural food colors across multiple product categories.
Course Offerings and Success Stories RETAIL LEARNING INSTITUTE'S (PART 2) Looking ahead, the Retail Learning Institute is focusing on microlearning, mobile learning, social learning, and arti- ficial intelligence, adapting to emerging trends in online training. With a new microlearning platform and customi- zed programs for corporate universities, the institute continues to be a leader in retail sector training and development, especially for the Spanish-speaking community. CONTENT MANAGEMENT The programs offer diverse pedagogi- cal strategies, primarily using narrated content with animations and scena- rio-based challenges. Some courses include videos and games. The online platform has various program levels, from individual self-service access to a Premium option with full administra- tor control, user tracking, and reports. Specifically designed for the grocery store industry, the platform prioritizes ease of use and administration for both COURSE OFFERINGS The Institute consistently laun- ches new courses. For instance, they recently introduced " Food Safety and Sanitation Basics - Hygiene Practices." In addition to new material, they enhance existing content with updated graphics, animations, and audio. This 5-minute course emphasizes how personal cleanliness directly impacts health and well-being when handling, packaging, storing, or interacting with customers. administrators and users. Participation is open to all independent retailers, and employers typically register their emplo- yees. Individual self-service options are also available through the "Grocery Start" portal for career advancement. Every course includes a challenge with practice scenarios so they can apply what they've learned. There's a summary at the end of the course, and students must pass an exam with 80% or highers ANA VELÁZQUEZ / vice president of the institute By Violeta Montes de Oca F or almost a century, what is now the Retail Learning Institute has been a cornerstone in training retail professionals. Continuously adapting to the sector's dynamics, their success lies in a robust catalog of courses offered in Spanish. Discover how their trai- ning, highlighted by Ana Velázquez, vice president of the Institute, drives the success of the Spanish-speaking community in retail through concrete case studies and programs designed for today's realities. PRACTICAL EXPERIENCE, TESTS, AND RETAIL CASE STUDIES The success of Retail Learning Institute's programs is measured through practi- cal challenges, assessment tests, and the collection of testimonials and case studies. The average completion rate varies by each store's curriculum, but the main goal is to provide relevant, high-quality content that improves employee performance and supermar- ket results. 72 JULY / AUGUST 2025 ABASTO.COM
FOOD INDUSTRY 74 JULY / AUGUST 2025 ABASTO.COM Article courtesy of PLMA H ispanic products will be a central focus at the 2025 Private Label Trade Show hosted by PLMA, set for Nov. 16-18 at the Donald E. Stephens Convention Center in Rosemont, Illinois. The show comes at a pivotal time for the Hispanic consumer packaged goods (CPG) segment, which continues to outperform the overall market. Themed “Store Brands Marketplace,” the event will highlight the strength and variety of store-brand Hispanic products from U.S. and international suppliers. Retail buyers can expect to see trending items ranging from Mexican hot sauces and Peruvian quinoa to Colombian perso- nal care products. GLOBAL REACH FUELS HISPANIC PRODUCT LINEUP Countries with confirmed pavilions include Brazil, Chile, Colombia, Costa Rica, Ecuador, Guatemala, Mexico, Peru and Spain. More are expected to join as the event nears. Mexican hot sauces, Brazilian coffee, Peruvian quinoa and Colombian beauty and personal care products are among the exciting offerings visitors will discover at the Show. “This year, we have seen remarkable increased interest from South American countries eager to exhibit,” said Enriketa Beluli, PLMA’s Manager of Global Pavilions. “This reflects the region’s growing effort to connect with the U.S. market and showcase its diverse range of high-demand Hispanic products.” The surge in participation mirrors broader trends. Experts say that rising demand for Hispanic products in the U.S. comes from both Hispanic and non-Hispa- nic consumers. This demand is fueled by the increasing appeal of Latin flavors and ingre- dients across a range of grocery formats. CPG GROWTH DRIVEN BY HISPANIC CONSUMERS Hispanic Americans now make up 20% of the U.S. population, with the U.S. Census Bureau projecting a 50% increase by 2060. This young and diverse demographic already accounts for over $180 billion in annual CPG purchases—14% of the total market and 16% of its growth, according to Circana. Recent data shows Hispanics are outpacing non-Hispanics in CPG growth. Hispanic spending grew 3.5% in dollars and 7% in units, compared to 2.6% and -0.3% for non-Hispanics, respectively. STORE BRANDS CAPITALIZE ON DEMAND FOR HISPANIC PRODUCTS Store brands are capitalizing on this momentum. In the last four years, priva- te-label sales have grown by $52 billion—a 24% jump. Priced competitively against national brands, store brands now repre- sent one in four products sold in U.S. grocery outlets. In 2024, total store brand sales—including food and nonfood—hit a record $271 billion. Hispanic products, increasingly marketed under store brand labels, play a growing role in this expansion. Store brands are available in 99% of food categories, with dollar sales rising in 78% of them last year. Unit sales climbed in 69% of categories, showing a widespread consumer shift. RETAILERS LOOK TO HISPANIC PRODUCTS FOR GROWTH The convergence of Hispanic population growth, cultural influence, and economic power presents what many industry insi- ders call a "perfect storm" for retail growth. With Hispanic products rising in popula- rity and store brands seeing record sales, the PLMA show offers a strategic plat- form for companies aiming to harness both trends. Retailers, importers, and manufactu- rers looking to explore or expand their Hispanic product offerings will find robust opportunities during the three-day event. For registration details, visit plma.com. HISPANIC PRODUCTS TAKE CENTER STAGE AT PLMA’S 2025 TRADE SHOW
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FOOD INDUSTRY WALMART 534.0 AMAZON.COM 250.1 COSTCO WHOLESALE 175.4 THE KROER CO. 149.6 THE HOME DEPOT 141.5 CVS HEALTH CORPORATION 113.9 TARGET 105.8 WALGREENS BOOTS ALLIANCE 105.8 76 JULIO / AGOSTO 2025 ABASTO.COM By Statista almart is by far the biggest retai- ler in the U.S. and as such represents a significant voice and benchmark in the retail industry. According to retail analysts, this means other retailers in the country will likely be looking to Walmart when deciding how to respond to rising costs. According to an annual ranking of the Top 100 Retailers by the National Retail Federation, Walmart pulled in an estima- ted $534 billion in U.S. retail sales in 2023 alone. Trailing some way behind, with under half the value of U.S. retail sales in 2023, comes Amazon.com at $250.1 billion, followed by Costco Wholesale at $175.4 billion. The Top 100 Retailers list has been ranked by 52/53-week annual retail sales within the United States and exclu- des revenue made in other segments than retail. According to the NRF, this data has been calculated using a variety of estima- tion techniques which have been applied to publicly disclo- sed information and therefore the figures do not always match the companies’ official public filing reports. Which Are the Biggest Retailers in the U.S.? * Ranked by 52/53-week U.S. retail sales only. Non-retail revenue excluded. Source: NRF Top 100 Retailers
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78 JULY / AUGUST 2025 ABASTO.COM By Julio Ibáñez, [email protected] I n this new era where supermarkets compete not only on price but also on emotional connections and differentiation, the gastronomic experience is becoming a powerful tool for attracting and retaining customers. We see that the days when supermarkets were just places to stock up on groceries are long gone. Today, our customers, espe- cially the Latino community, are seeking experiences, flavors, emotions, and family moments. In this context, turning each of our stores into a culinary destination is more than a trend; it's a strategic necessity. The Supermarket is a Destination, Not Just a Point of Sale Our customers and communities have a deep cultural connec- tion to food. Leveraging this identity to offer hot food stations, live cooking, ready-to-eat products, or tasting areas can make the difference between a store that sells and a store that custo- mers love. Supermarkets such as El Rancho in Texas, Northgate González or Vallarta in California, Gala in New York, and Compare Foods in North Carolina have already taken firm steps in this model, integrating taquerías, bakeries, juice bars, and cevicherías into their layouts. This generates customer loyalty, increases the average ticket value, and fosters a sense of community. Success Story: From the Shelf to the Table At our Aurora Grocery Group (Gala Foods and Compare Foods Supermarkets), one of the most significant impacts on sales came from incorporating live cooking during monthly Latino festivals. On weekend events alone, sales in categories such as dressings, fresh proteins, and beverages increased by more than 30%. What Does Creating a Dining Experience Entail? 1 Store Space and Traffic: This requires reevaluating the layout to include visible kitchens, food courts with tables, good ventilation, and clear signage. 2 Authentic and Rotating Offerings: It's not enough to offer chicken and rice. You have to elevate the offering with recipes from different countries, fresh products, and themed rotations (e.g., “Dominican Cuisine Week”). 3 Synergy With Suppliers: This is key. Brands are willing to co-create dining experiences. Tastings, guest chefs, or in-store activations can be co-financed. 4 Trained Staff: A good cook or taquero can become the face of the store. Training is essential for maintaining high standards in customer service, presentation, and hygiene. Most importantly, the community sees it as “their place.” A space where they can try mofongo as they make it at home, a freshly made tamale, or a natural lemonade made to order. Flavor creates that connection; an algorithm doesn't. Conclusion: The Table Is Set In our Hispanic stores, good prices aren't enough. We have to cook up moments, serve culture, and feed the heart. The dining experience not only generates additional revenue, it builds customer loyalty, connects them emotionally to the store, and reinforces our identity as retailers in a vibrant and diverse community. The future of Hispanic retail is not in competing solely for pennies and tight profit margins but in offering unique expe- riences that cannot be obtained with a click or from large national giants. Retail Academy Gastronomic Experiences in Our Stores
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By Hernando Ramírez-Santos S partanNash is ramping up its Hispanic grocery store expansion following record performance in the first quarter of 2025. During the company’s earnings call on Thursday, executives outlined plans to open several new stores targeting Latino communities in the Midwest. The food solutions firm posted record adjusted EBITDA for the 16-week quar- ter ending April 19, driven by stronger wholesale margins and positive compa- rable store sales. The company’s strategic roadmap includes a sharper focus on ethnic retail markets, especially Hispanic communities, through its Supermercado Nuestra Familia banner. New Supermarkets Aim to Serve Latino Communities CEO Tony Sarsam emphasized that expanding the company’s Hispanic food markets is a central pillar of SpartanNash’s three-pronged retail growth strategy. The other two include remodeling conventional and upmarket stores and investing in convenience retail. We opened our largest ever grand opening event this past month with the newest Supermercado Nuestra Familia in Omaha. This store expands access to culturally relevant products and services.” Tony Sarsam / CEO SpartanNash now operates four Hispanic supermarkets in Omaha and plans to open at least three more in the Midwest before the end of 2025. Early next year, another two are expected to launch. Conversions and New Builds Drive Growth Sarsam noted that future Hispanic grocery store expansion will include both new builds and conversions of existing retail locations that have gone out of business. “These aren’t necessarily our stores. We’re identifying available proper- ties in neighborhoods we can best serve,” he said. CFO Jason Monaco added that the stra- tegy blends market strength with brand awareness. “We began with converting a Family Fare store into a supermercado,” Monaco said. “We’ll now expand outside of Omaha into new geographies, inclu- ding some where SpartanNash has no current retail presence.” Monaco described the company’s approach as a deliberate crawl-walk-run strategy to ensure each new store meets performance expectations and consu- mer needs. Read more on page 78… SpartanNash Accelerates Hispanic Grocery Store Expansion After Strong Q1 80 JULY / AUGUST 2025 ABASTO.COM FOOD INDUSTRY
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Ethnic Stores Deliver Strong Results The success of the Hispanic-format stores isn’t just theoretical. “These stores have led our portfolio in both top-line and bottom-line performance,” said Sarsam. “We remain very bullish on that channel.” The latest Nuestra Familia converted store has already shown double-digit sales increases compared to its prior format, according to Sarsam. “It’s early days, but the numbers support our confidence.” SpartanNash executives stressed that performance data from establi- shed Nuestra Familia locations—some operating for over a decade—reaffirm the decision to scale this format. “These stores continue to grow profitably year over year,” Sarsam said. Future Expansion May Reach Michigan Asked whether Michigan could see Hispanic grocery store expansion, Sarsam replied affirmatively but offered no timeline. With SpartanNash’s deep distribution infrastructure and growing ethnic product capabilities, the company appears well-positioned to reach new Latino markets in the Great Lakes region. Acquisitions Complement Hispanic Strategy In addition to new Hispanic supermarket investments, SpartanNash is integra- ting recent acquisitions, including Fresh Encounter and Markham. These compa- nies joined the portfolio in late 2024. So far, they’re delivering accor- ding to plan. We’re making sure to honor our commitments not just to business performance but also to employees and communities.” Jason Monaco / director financiero Retail Momentum Builds on Operational Discipline Sarsam credited SpartanNash’s performance to operational improvements since 2021. Strategic initiatives have gene- rated more than $130 million in margin gains. The company recently launched an in-store bratwurst campaign across its Family Fare, D&W Fresh Market, and Martin’s Super Market banners, driving a 148% jump in grill-related sales during the first week. Still, Sarsam made it clear that the Hispanic grocery store expansion offers SpartanNash one of its most promising oppor- tunities. “We’re energized about the future and what these stores can do,” he said. “With each opening, we’re not just growing the business — we’re building deeper ties to the communities we serve.” 82 JULY / AUGUST 2025 ABASTO.COM …Continued from page 80
Four Bold Varieties Toztecas blends traditional ingredients such as chili, lemon, and toasted corn with flavor profiles designed for a young, modern palate. They offer a combination of spice, acidity, and texture that awakens the senses and leaves a lasting impression. The brand debuts with four unique products: • Toztecas Fire Spots: round corn tortillas with a tangy, spicy, and lemony flavor. It's a classic rein- vented with a fiery kick. • Toztecas Fire Pops: crunchy extruded corn snack with a tangy and spicy punch, ideal for those seeking intensity and texture. • Toztecas Wild Shots: peanuts covered in a crispy, explosive chili coating. Spicy, flavorful, and addictive. • Toztecas Wild Drops: fruit-flavored gummies with a hint of chili that awakens the palate. Sweet, spicy, and daring. By Hernando Ramírez-Santos C BI International bursts onto the scene with its boldest bet yet for Generation Z. The company cele- brated the official launch of TOZTECAS, a brand created to shake up the snack category with a daring, authentic, and explosive proposition, during a vibrant event at the Art Club The POST in Houston. With this new brand, TOZTECAS arrives with a striking visual identity and a fusion of spicy flavors designed for a new generation of consumers who seek products that reflect their unfiltered personalities. Generation Z is an audience that demands authenticity, purpose, and intense stimulation. TOZTECAS Makes a Difference CBI International described this launch as one of its most daring innovation initiatives in recent years. “This launch marks a milestone in the history of (a before and after for) CBI,” said Moisés Molina, CEO of Grupo CostadelSol. “Toztecas represents everything we want to build for the future: innovation, cultural connection, and flawless execution. This is just the beginning.” Gustavo Figueroa, Chairman of the Board of Directors of CBI International, told Abasto that “the launch of this successful TOZTECAS line, designed entirely for the multicultural market with new sensations, flavors, and textures, coincides with the company's new vision because we have rethought our entire philosophy for the multicultural market.” During the launch event, attendees enjoyed a multisensory experience featu- ring activations, urban art, and tastings, culminating in a symbolic signing of commitment by the CBI team, which sealed the start of a new phase with stren- gth and conviction. DARING FLAVORS: TOZTECAS OPENS THE DOOR TO A SPICY AND REBELLIOUS UNIVERSE The company views Toztecas as a direct gateway to the loyalty of Generation Z consumers, born between 1997 and 2012, who seek brands with a cultural identity, a strong narrative, and sharea- ble experiences. During the launch celebration, Armando Mendiola, CEO of Productos Alimenticios Diana, the Salvadoran manufacturer of TOZTECAS, highlighted that this new snack brand offers them the opportunity to win over the taste buds of new generations. “These products we are launching are just the tip of the iceberg of a platform that aims to evolve, seeking to meet the experiential needs of young people,” said Mendiola. Market Strategy and Goals TOZTECAS is now available in select stores in the United States, and distribu- tion will expand throughout the summer to supermarkets, convenience stores (independent), and digital platforms such as Amazon to facilitate purchasing for a hyperconnected audience. In addition, CBI International will roll out physical activations at key points of sale with attractive POP material and sampling experiences designed to gene- rate conversation and virality. BUSINESS SHOWCASE 84 JULY / AUGUST 2025 ABASTO.COM
The Ultimate Spicy Crunch Ready for an Explosion of Crunch and Spice The Acidic Heat Explosion A crunchy tortilla snack like no other! The Spicy-Sweet Sensation Sweet, fruity and unexpectedly fiery! NEW @toztecas.us Follow us www.cbionline.net www.cbicorporate.com Get Yours! Pidelos por: +1 (768) 849-3739 1877-894-3229 [email protected] The Crunchy peanut with a SPICY TWIST “Explore a New Dimension” Toztecas invites young consumers to “explore a new dimension” in the extreme spicy snack category. The slogan under- scores the promise of curiosity, courage, and the search for the extraordinary that defines the target audience. According to CBI International, each snack embodies a sensory challenge and a form of self-expression. Thus, the experience begins before the bag is opened and continues in the digital environment, where the brand plans 360° campaigns on TikTok, Instagram, and YouTube, supported by multicul- tural influencers and user-generated content. “TOZTECAS is not just a new product; it's a turning point for us,” said Pablo Rivero, CBI International's marketing director. “We are launching a brand that does not seek to please everyone but to make those who value authenticity, boldness, and difference fall in love. It is a proposition designed for consumers who want snacks with soul and charac- ter. And we are coming in strong.” ABASTO.COM JULY / AUGUST 2025 85
BUSINESS SHOWCASE 86 JULIO / AGOSTO 2025 ABASTO.COM [email protected] www.mega-foods.com USA: 972 482 7708 @labotaneraUS D inant, with its flagship Snacks Yummies, Zambos, and Taqueritos lines, has opened a new plant focused on expanding into the United States market and other global markets. Their plantain chip and corn tortilla catego- ries are now produced with enhanced technology. The inauguration of the plant, located in Comayagua, Honduras, near the country's capital and the new airport, took place on Tuesday, April 8, and complements the company's other plants. A Historic Milestone "It's a very important milestone in our 65-year history," Rafael Velez, VP Sales and Marketing for Snacks Yummies, told Abasto Media. "This is the largest and most modern plant in Central America and the Caribbean. This achievement reaffirms our strong commitment to innovation, sustainability, and the economic development of Honduras and the region," said Velez. With an initial investment of $150 million, the plant will strengthen export capabilities and generate over 1,200 direct jobs and 4,800 indirect jobs. It also provides a significant boost for independent potato, cassava, and plantain farmers, as well as Dinant's international partners, who are key to the value chain. International Standards "Our new plant was built under international quality certi- fications and regulations, including food safety, critical control points and risk management, and standard proces- ses for hygiene and operation, among other standards," Velez continued. “Equipped with state-of-the-art technology and sustainable practices such as the use of solar energy. In addition, it reflects our commitment to the well-being of our people by offering modern spaces that promote the health, safety, and compre- hensive development of all our employees,” Velez continued. The President of Honduras, Xiomara Castro, local authori- ties, suppliers, employees, private sector representatives, and key strategic partners who contributed to this achievement attended the inauguration ceremony. The plant's conception, planning, and construction took approximately three years and represent a significant milestone that instills confidence in the progress of private investment and, by extension, in the country's economic landscape. "This is a salty snacks plant where our main products like Zambos and Taqueritos, among others, are produced. The production capacity will be sufficient for exports to Central America and the U.S. market. It was designed to boost exports," Velez said. Key Facts: • Largest and most modern plant in Central America • Location: Comayagua, Honduras • Investment: $150 million • Direct Jobs: +1,200 • Indirect Jobs: +4,800 By Violeta Montes de Oca NEW SNACKS YUMMIES PLANT NEW SNACKS YUMMIES PLANT OPENS OPENS
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By Violeta Montes de Oca T he National Mango Board (NMB) is a dedicated partner in the retail sector, employing a multifaceted strategy to boost mango sales and consumption year- round. The mission is simple: to drive mango category growth and increase purchase and consumption year-round through targeted support and education. According to Lavanya Setia, Director of Marketing at the NMB, their approach begins with a deep understanding of retailer needs and market opportuni- ties. This involves qualitative insights and quantitative data analysis, allowing the NMB to offer targeted support that drives overall category growth. Driving Sales Through Collaboration and Education A main objective for the NMB, as empha- sized by Retail Account Consultants Meg Buchsbaum and Angie Thomas, is to collaboratively develop a strong mango category. This involves guaranteeing the consistent supply of high-quality mangoes and providing both retail teams and shoppers with valuable information about the fruit. By providing educatio- nal resources on merchandising the best practices and the benefits of pairing mangoes with other items to increase unit volume, the NMB aims to prompt increased purchase, usage, and consump- tion. Strong, trusted relationships, open communication, and consistent follow- through drive the go-to-market plans to deliver key KPIs like increased volume, velocity, and market share. The NMB supports retailers with a variety of in-store promotional mate- rials to boost visibility and encourage trial and repeat purchases. Their resour- ces include eye-catching point-of-sale displays featuring “how-to” tips, health Mangoes Take Center Stage: benefits, and information on different mango varieties. Additionally, the NMB provides merchandising support, demo kits, and funding for in-store sampling and contests. They also partner with trusted influencers, such as retail nutritionists, to further promote mangoes. Boosting Impulse Buys and Seasonal Promotions To drive impulse purchases, the National Mango Board (NMB) focuses on in-store initiatives like high-traffic displays and cross-promotions to attract new shoppers. Targeted loyalty promotions also play an important role. Digitally, the NMB uses search engine marketing, display advertising, and couponing to reach a broader audience, including occasional mango buyers. Recognizing the year-round availa- bility of mangoes, the NMB partners with retailers on seasonal promotions and product tie-ins. They also educate consumers on different mango varieties through in-store materials, training for produce managers, and online channels such as e-commerce, social media, and influencer collaborations. Looking ahead, the NMB's key priori- ties remain strengthening relationships, enhancing category performance, increasing mango visibility, and foste- ring shopper purchase and loyalty. They are also focused on developing emerging markets like the Midwest and Upper Great Lakes and ensuring their reach extends across all retail formats. Focus on strong supply chain mana- gement: Deliver mangoes at the ideal eating stage for shoppers. Maximize merchandising visibility: Implement strong every day and impulse displays. Educate consumers: Provide infor- mation on mango "how-tos" and attributes, especially health benefits. Utilize targeted promotions: Leverage the price elasticity of mangoes. Work with suppliers for the best quality fruit. Build beautiful, eye-catching displays for impulse buys. Use great signage. Move mangoes into the mainstream produce section (out of just the tropical section). Boost Mango Sales: The NMB Way 88 88 JULIO / AGOSTO 2025 JULIO / AGOSTO 2025 ABASTO.COM ABASTO.COM Our mission is more than just selling mangoes — it’s about building a thriving category through insight, innovation, and collaboration. By empowe- ring retailers and educating consumers, we’re creating lasting demand and ensuring mangoes are a staple in shopping carts all year long.” Lavanya Setia / Director of Marketing, National Mango Board National Mango Board's Retail Strategy AGRICULTURE INDUSTRY
The Secret to a Committed Retail Team By Marcela Primo, CEO of LEEM PRO STAFFING A committed retail team not only improves the customer experience but also helps reduce turnover and strengthen company culture. However, creating this sense of belonging goes beyond simply offering a job; it involves building an environment where employees feel that they are an integral part of the organization and that their work has a significant impact. Creating a Sense of Belonging: Mentors Foster Unity The mentoring program is one of the most effective strategies for achieving this. Assigning mentors to new emplo- yees facilitates their adaptation and creates bonds between team members. These types of programs foster a culture of mutual support and allow experienced employees to share their knowledge, which strengthens team cohesion. In turn, it allows natural leaders to be identified within the team, who can be considered for roles with greater responsibility in the future. The Importance of Motivation Implementing a recognition program is another pillar for fostering a sense of belonging. In retail, where routines can be demanding, regular recognition of individual and collective achievements and efforts boosts team motivation and morale. In addition, many companies have found that delegating this task to a specialized human resources team ensures the effective implementation of these programs, allowing manage- ment to focus on key operations. Inclusion and Understanding Finally, an organizational culture that values open communication and inclusion contributes to employee retention. When staff feel that their voice is heard and their ideas are valued, their commitment increases. This is where human resources experts can provide a solid, professional structure that supports effective communica- tion and engagement at all levels of the team. USEFUL ADVICE 90 JULY / AUGUST 2025 ABASTO.COM
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92 JULY / AUGUST 2025 ABASTO.COM By Abasto A rtificial intelligence in pig farms is gaining ground in Mexico and Latin America. As global food demand rises, producers face pressure to boost efficiency without compromising animal welfare or resource management. Tools like Beyond FarmGuardian offer a concrete response. Developed by Beyond Technology, this solution monitors pigs’ health and behavior in real time using AI-powered cameras and algorithms. REAL-TIME DATA ENABLES SMARTER DECISIONS Manual observation once dominated pig farming. Today, sensors and AI came- ras automate surveillance and deliver real-time data to decision-makers on the ground. Jorge Mandujano, founder of Beyond Technology, noted that Beyond FarmGuardian provides actionable, systematic insights. “This technology helps staff respond quickly and make better-informed decisions,” he said. ARTIFICIAL INTELLIGENCE IN PIG FARMS IS RESHAPING ANIMAL PRODUCTION FIELD RESULTS SHOW MEASURABLE IMPROVEMENTS Pig farms using Beyond FarmGuardian report faster responses to disease, lower mortality rates, and tighter operational control. Beyond animal behavior, the system also tracks environmental conditions like temperature and humidity. It detects signs of stress and can reduce unneces- sary antibiotic use by identifying risks before they escalate. MEXICO EMBRACES GLOBAL FARMING TECH Countries like Denmark, Canada, and the U.S. already use artificial intelligence in pig farms as a standard. In Mexico, adop- tion is still growing—but presents a clear opportunity. By implementing smart monitoring tools, Mexican producers can align with global benchmarks for animal welfare and sustainable food production. BEYOND TECHNOLOGY LEADS AI INNOVATION IN AGRICULTURE Based in Mexico with 12 regional offices worldwide, Beyond Technology brings over 30 years of experience in digital transformation. Its work in agriculture reflects a broader push to modernize high-impact sectors through innovation. Its focus on artificial intelligence in pig farms illustrates how technology can solve complex production challenges while advancing ethical practices. TECHNOLOGY BUILT FOR THE FUTURE OF FARMING Beyond FarmGuardian is more than a smart system—it’s a strategic response to shifting consumer and regulatory expectations around food safety, sustai- nability, and traceability. With the ability to monitor animal health, environmental conditions, and behavioral trends, the system creates a new standard for efficient, responsible pig farming. Artificial intelligence in pig farms doesn’t just improve daily operations—it charts a future for agriculture rooted in data, precision, and animal care. A BOOMING GLOBAL AI AGRICULTURE MARKET According to IMARC Group, the global market for AI in agriculture reached $1.8 billion in 2023. It’s expected to exceed $10.1 billion by 2032, with an annual growth rate of 20.51%. Growth is fueled by rising agricultural demand, expanded rural digital infrastructure, and broader integration of smart technologies in food production. We designed a system to identify behavior patterns and detect anomalies, provi- ding automatic alerts that prevent critical situations” Juan Carlos Rea / the project’s lead developer AGRICULTURE INDUSTRY
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EDIBLE FLOWERS: CULTURAL HERITAGE AND FLAVOR IN THE KITCHEN F lowers not only nourish the body, but they also enrich the sensory experience and evoke deeper ancestral origins. For those who are not familiar with them, edible flowers seem like an aesthetic detail on a plate. However, in many cultu- res around the world, they have been essential ingredients since ancient times due to their flavor and nutritional properties. A Heritage that Blossoms in the Kitchen The culinary use of flowers has ancient roots. Civilizations such as the Greek, Roman, Egyptian, Chinese, and Mesoamerican incorporated them into recipes, rituals, and medicines. In Mexico, for example, the squash blossom has been part of the traditional diet since pre-Hispanic times. It is one of the countries with the most remarkable diversity of edible flowers, boasting over 130 registered species. Its culinary heritage features the use of flowers in cooking, such as roses, tulips, gerberas, sunflowers, orchids, vibrant bougainvillea, aromatic lavender, marigolds, orange blossoms, carnations, and hibiscus flowers. Inspiring Flavors, Colors, and Textures The world of edible flowers is as vast as it is fascinating. Present in a wide variety of shapes, sizes, and shades, many of these flowers are grown as annual plants that complete their life cycle in a single season. To ensure their food safety, they are grown organically, without the use of pesticides or chemical fertilizers, making them a healthy and natural choice. Each flower has its own personality: some are sweet and aromatic, such as rose or lavender; others, on the other hand, surprise with spicy notes, such as nasturtium, or citrus and refreshing notes, such as begonia. Their sensory richness opens up a range of possibilities in the kitchen, combining beauty and flavor in every dish. In Mexican cuisine, cooks utilize these flowers in savory dishes, such as sauces, soups, stews, and salads, as well as in sweet recipes, pastries, and infusions. Traditional Mexican Dishes Featuring These Ingredients: Zucchini flower fritters, orange blossom jam, guayaizote, Palumbo atole, cempasúchil flower cream, colorín flower tacos, and poinsettia flower mousse; watercress salad, tezontle cakes, hibiscus tea, as well as chamomile or rosemary infusions, and innovative dishes with rose, pansy, or geranium. By Ana María Triana, Founder of AnaBella Dried Food, Human and Organizational Development Consultant – Evoluteca Consulting & Advisors Growing consumer interest in the aesthetics of culinary presen- tation, the use of pure, organic, and distinctive ingredients, as well as a shift toward plant-based and vegan diets, has become one of the main drivers of the edible flower market. In the United States, the edible flower market has experienced significant expansion, reaching $1.2 billion in 2024, with projections of $3 billion by 2035. Demand from the food and beverage, baked goods, dairy, and confectionery sectors has driven this increase. In an increasingly industrialized world, edible flowers whis- per to us that food can be art, memory, and a reconnection with nature. By incorporating them into our meals, we not only add color to what nourishes us, but we also build a bridge between the ancestral and the contemporary, honoring the earth and our valuable cultural heritage. A Growing Industry USEFUL ADVICE 94 JULY / AUGUST 2025 ABASTO.COM
HEALTHY FOCUS GREEN RICE WITH POBLANO CHILE Prep Time: 30 minutes Yields: 6 servings Ingredients: • 1 cup white rice • 2 poblano chiles, deseeded and deveined • 1 cup fresh cilantro (whole sprigs) • 2 cups chicken broth or vegetable broth • 1 garlic clove • ¼ onion • 1/2 cup corn kernels • 1 tablespoon vegetable oil • Salt and pepper to taste Instructions: 1. Blend the chiles with the broth, garlic, cilantro, and onion. Add salt and pepper to taste, then set aside. 2. In a pot, lightly toast the rice in the oil for just a few minutes, being careful not to burn it. 3. Pour in the blended mixture, add the corn, and stir until combined. 4. Once the mixture boils, reduce the heat to low and cook the rice for 15 minutes, or until all the liquid has evaporated. Warmly, Jesús 96 JULY / AUGUST 2025 ABASTO.COM
Chef Jesús Díaz, also known as Chef Yisus, is a renowned chef originally from Venezuela, famous for his fusion style. He transitioned from aspiring baseball player to resident chef on Univision's "Despierta América," earning Emmys and expanding his brand. ABASTO.COM JULY / AUGUST 2025 97
98 98 SEPTIEMBRE/OCTUBRE 2023 - SEPTIEMBRE/OCTUBRE 2023 - ABASTO.COM ABASTO.COM 98 98 SEPTIEMBRE/OCTUBRE 2023 - SEPTIEMBRE/OCTUBRE 2023 - ABASTO.COM ABASTO.COM ANUNCIE SU NEGOCIO EN ESTA PÁGINA: (877) 817-3674 • [email protected] SAZONADORES MEXICANOS Chorizo, Chipotle, Carne Asada Llámanos Hoy! Las Mejores Ofertas (800) 621-5422 CARBÓN NATURAL/ LEÑA PARA ASAR Marca Privada Disponible ¡Llama hoy! Excelente Promoción (956) 683-0453 MIEL DE ABEJA 100% NATURAL Miel Con Panal, Miel Con Nueces y Frutas ¡Llama Hoy Mismo! (800) 725-7242 COBERTURA Y RELLENO CONGELADO PARA POSTRES Vainilla, Chocolate, Cobertura Para Confitería ¡Llama Hoy! (800) 590-2575 BEBIDAS DE ALOE VERA Mango, Piña, Aloe, Guava, Fresa, Coco, etc. Buscamos Distribuidores. Llama Hoy! (908) 313-4861 DISPLAYS PARA PUNTOS DE VENTA Shippers, Pallets Displays, PDQ Displays, Puntas de Góndola, Floor Displays, Dispensadores. ¡Llámanos Hoy Mismo! (689) 272- 6942 SAZONADORES MEXICANOS Chile Guajillo, Flor de Jamaica, Pico de Gallo Sal de Limón, Chile y Limón - ¡Llámanos Hoy! (404) 766-5334 PRODUCTOS LÁCTEOS 100% MEXICANOS Con todas las certificaciones de calidad. ¡Llama hoy! Las Mejores Ofertas. (956) 683-0453 SAL CON SAZONADOR Sazonador Para Tacos, Especias Finas ¡Los Mejores Precios! (404) 766-5334 PRODUCTOS CONGELADOS Vegetales, sancocho y enlatados ¡Buscamos Distribuidores! (787) 287 0499 AUTÓCTONOS PRODUCTOS MEXICANOS Flor de calabaza,huitlacoche,chiles en escabeche, salsas mexicanas. Buscamos distribuidores. 1 800 -704 - 0038 DULCES 100% MEXICANOS Tamarindo y Sandía con Chile ¡Buscamos Distribuidores! + 52 55 55 02 5625 BEBIDAS ENERGIZANTES Blueberry, guaraná y frutos rojos ¡Llamanos Hoy! (800) 835 6190 INGREDIENTES DE ALTA TECNOLOGIA PARA TUS TORTILLAS ¡Llama Hoy Mismo! (726) 225 8744 CHIPS DE PLATANO PREMIUM Chile Limon, Salsa Verde ¡Excelentes Ofertas! (877) 306 4453 SALSA PICANTE Salsa de Poblano y Habanero ¡Llama Hoy Mismo! +52 33 2256 2739 SALSAS Y BOTANAS MEXICANAS Salsa Negra, Picante y Habanera Tortillas Chips Nacho Style! ¡Buscamos Distribuidores! (210) 907-9415 ESPECIAS MEXICANAS Chile Arbol, Cacahuates Chile Japonés Excelentes Precios De Oferta! (336) 495- 5000 GLORIAS, OBLEAS, CONOS C/CAJETA Marca Privada desde 1 Caja !Buscamos Distribuidores! +52 871 155 2304 98 JULY / AUGUST 2025 ABASTO.COM
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